Results are rather unexpected - very crispy on the outside, not at all greasy and very moist on the inside. Without being told you'd probably say it was roasted. So many people complain about the common dry christmas turkey and I think the deep frying really counteracts this, best of all the cooking time is really short.
Recommended bird 8-10lbs
Cook Time = 3minutes/ lb
Oil 163- 177oc
I found that 130-150oc was fine & my probe melted at ~ 130!!!
Oil needs to cover the Bird by an inch or more and for me this meant buying 15L of Sunflower Oil - which is on a par with Groundnut for being fairly thin & flavourless. Still this costs only ~ £8 @ Tescos. My 9lb bird cost £10 and cooked for 30minutes came out grand.
The only difficulty is lifting such a heavy piece in and out of the seriously hot oil. The american boilers come with a turkey stand (see above) to lift in and out with. Scratched my head for a long time and eventually I came up with the idea of running a stainless skewer right through the bird (sideways) I secured this tightly on a pair of cooking tongs which acted as a secure handle to lift it in and out with, I wore thick gloves at all times.
http://www.gumbopages.com/food/poultry/fried-turk.html
cheapest meat around in the run up to christmas
Ho ho ho!
Matt
was a close one.
Don't stand so close to it next time