Mr. Brown, while often right on the matters of ktichen might be overkill.

Then again, I was talking to a guy talking about frying inside because it’s “too cold outside” and thought about doing it in the bath tub in case it caught fire….so I’m not too sure anymore.

Anywho, I fully plan on frying a turkey tomorrow. Done properly, you can an easily cooked turkey that has a marginal amount of calories added.

The fires you see is because the subhumanoids deep frying the turkeys obviously had someone sh!t in their gene pool.

Alton Brown’s method is for pussies. You can safely lower a turkey into the pot at 375 degrees and regulate to 350 without getting sprayed with hot oil.

I retired my first turkey pot after 100 turkeys and an well on my way to retiring pot #2.

Never burned once. But, I pay attention, and ensure that the oil NEVER GOES ABOVE 375.

375 degrees, you say? Yes indeed. The oil temp drops rapidly when you lower the bird, and it takes a long time for it to come back to 350, which is the ultimate deep frying temp.

Remember what the 3 enemies of your oil are : Water, Salt, and excessive temperature.

As an Englishman i am fascinated by the frying of a Turkey!

We like to roast ours, mmm goose fat, nice. We did however suffer from lots of chip pan fires, but i think a damp tea towel just wouldn’t cut it when trying to extinguish a Turkey fryer!

I thought there may be a use for a remote thermometer in there somewhere.

Also trying to put out an oil fire with water holy crap!

A deep fried turkey is just so much more tasty than oven-roasting it. The deep-frying helps the turkey contain more moisture, while oven-baked turkey tends have dehydrated white meat.

Never, EVER, attack a fire fuelled by oil (first video) with water. If it is safe to do so, use a fire blanket to starve the fire of oxygen or use the appropriate extinguisher.

Search ‘oil fire water’ on YouTube and watch the first video to see what happens.

http://www.ul.com/global/eng/pages/offerings/perspectives/consumer/productsafety/turkeys/

includes a video of fires.

“… And, as a result of these tests, UL has decided not to certify any turkey fryers with our trusted UL Mark.”

“Do you fully expect your trashy neighbor to burn down his house while trying to cook a holiday feast?”

I see what kind of person you are. Go eat your tofu turkey by yourself.

@Midnight

Hopefully in the shower! ;)

I take exception with Mr. Brown drilling holes in his ladder when attaching the cleat. One should never potentially compromise the structural integrity of a ladder in that fashion. I’d also be a little wary of trusting a ladder which had been broiled over a fire…..

At least no.4 turned the flame off before screwing up.

just put the lid on the pot. Duh. No air gets to the burning oil it stops burning. If the turkey sticks out of the pot you need to get a bigger pot. If you can’t do either of these you have now business cooking and should stick to Mc Donalds.

As i think the third englishman to show his face i’m still none the wiser as to why you deep fry. You say its to maintain moisture but only a badlyu oven roasted turkey dries out, you could it right and it’ll just the same (albeit sans heart attack inducing grease) as deep frying it….just my thought anyway….still funny to watch what people do when everything goes pear shaped!

i knew us people are all a bit pyroman,
http://www.hoinkis-und-schuermann.de/images/angebote/Friteuse_1_k.jpg
do you know what an electric fryer is?

and by the way , hot air grills are much better than fryers

An oven roasted turkey while still delicious, tastes totally different than a turkey deep fried with peanut oil.

My family has a restaurant, and we close it down to have Thanksgiving there most years, so we can fit the whole family. We tried deep frying a turkey for the first time 3 or 4 years ago, and it was hands down the best turkey I’ve ever had.

My father was completely against the idea of a deep fried bird, until we gave him a piece of turkey from each and let him pick which was better (he chose the fried one, obviously) They don’t absorb much grease at all, contrary to what most people would think, and even if you do roast your turkey properly, the meat is STILL more juicy this way.

As long as you’re extremely careful with everything and get yourself acquainted with exactly what you’re doing beforehand, deep frying is by far the best way to cook a turkey. Don’t knock it until you’ve tried it!

Another, and the most important reason for deep frying is the cooking time. 3 to 4 mimutes per pound. Which for a fifteen pound bird is just 45 to 60 minutes! It still has to sit for half an hour to redistribute the juices, but a roasted bird requires that too. And they do taste better.
Got to kep a close eye on it though. Alton’s command to stay in the vicinity is a must! There are so many variables that can go wrong.

just get a electric one, yeah they are not as fun as compared to the propanes but they are way safer and durable. some good ones here http://topbestprice.com/top-20-best-selling-turkey-fryers/

i recommend the masterbuilt and they’re worth every penny imho