Basically you have a propane stove and put a large vat of oil on top of it (outside and away from anything that you would miss if a fire happened. If you're not stupid you pre-measured how much oil to put in by filling the pot with water and dumping the bird in and taking it out and adding about two inches less oil. The actual cooking doesn't take long and is very even and thorough, you gauge whether the turkey is done with a meat thermometer just like with the oven. You end up with a very crisp skin and a perfectly cooked turkey. The problems with deep frying a turkey only rear its head when idiots try it. Picture an oil fire and excited rednecks.
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