For the past 8 years, we have been deep frying our Thanksgiving Day Turkey.
Our daughter and her husband introduced us to this method.
We observed and invited the innovation with skepticism and caution.
The results were excellent. Dark meat and white meat cooked evenly.
Nothing was dry. Contrary to common comment, nothing was oily.
Crisp and Brown on the outside. Moist and tasty on the plate.
I went out to buy a cooker shortly thereafter.
Other benefits, It only takes 40-45 minutes
And the oven was free for cooking side dishes
This year we did two 15 lb. turkeys again.
Both were cooked perfectly.
3 minutes per pound.
~~~~~
Please note that this can be a dangerous process. 350 degree oil will cause severe skin burns. Keep the kiddies locked up in the house. Don't do this under a roof. Have a fire extinguisher on hand. An open area is the best place. If it rains, make a loose fitting aluminum foil cover to keep the rain from getting into the pot. Don't use a lid. The steam must escape.~~~~~
At the request of some friends, I took photos.
Recipe:
-First, I brine the turkeys overnight in a solution of salt water, sugar, vegetable stock, and ice.
-Rinse brine off thoroughly. Dry turkey. Wet turkeys spatter more.
-Heat 9 inches of peanut oil( high smoke point) to 350 degf
-Carefully lower the turkey with drumsticks -upward, on its holder into the oil.
-A broken hockey stick seems to do the trick
-Adjust burner to keep oil temperature at 350 degf
-Put splash collar in place. ( home made from aluminum.
-Mark start time. cook for 40 to 45 minutes (3 min. per lb.)
-Carefully remove. (It is easier to remove. no spattering)
1)- The setup: Propane tank, Bayou burner and tall pot. You can buy these kits at Lowe's or Home Depot. It takes about 3 pounds of propane to cook two turkeys. On the right is the peanut oil. I buy this at Costco. It's a plastic container that comes in a box. 4.6 gallons;$40. You will need most of it. Peanut oil has a high smoke point.
2)- The Oil: Over the years I have learned the 9 inches (deep) of Peanut Oil works. The first time you fry a turkey, use the water method to get the right fill-up. An overflow can cause a flare-up. Before applying heat, put the turkey in the pot on its stand. Fill with water until the turkey is covered. Remove turkey. measure water depth. write it down. DRY the turkey as much as possible.
3)- Heat the oil to 350 degf. This can take about 15 minutes. Set burner to maximum. Keep an eye on it.
Dispense the unused (clean) oil into a clean container. You may have a gallon of peanut oil. I save my old Olive Oil containers for this. You can use this in the kitchen over the next year.
4)- Find two volunteers: Get a broken hockey stick preferably one with sentimental value. The stick keeps everybody at a safe distance. Use the hockey stick to slowly lower the turkey into the hot oil. Notice that the turkey is drum sticks-up. The hole in the body cavity is larger and therefore will vent steam better.
5) Ease the turkey into the pot. Note how these two experienced turkey fryers focus on the task at hand, No texting is permitted during the submersion process. The surface water on the turkey causes violent boiling.
6)- Almost submerged.
7)- Submerged: Undo the hook. After submerging, the spattering will settle down to a hearty boil.
8)- Replace the thermometer. Make sure it's in the oil. I made a collar to help contain the spattering. Just a piece of aluminum fit to the pot and pop-riveted.
If you do this on a driveway, spread an inch of sand on the ground to make it easy to clean-up.
Now watch your temperature. the temperature will dip because of the turkey. When it gets back to 350 cut the valve back to about half flow. Whatever, keep it at 350 no higher. Check it continuously.
9)-Cook for about 40-45 minutes. 3 minutes per pound of turkey.
10)- Remove from pot. You can do this by yourself. very little spatter since the water is all cooked off. Wear oven mittens. You may need to touch the turkey.
10)-Results: Crispy and brown. Line a large plate or broiler pan with heavy duty aluminum foil. Remove from cook stand. let cool for 15-20 minutes before carving. Cut a piece or two to taste.
11)- When done cooking, turn the gas off. Let the used (dirty) oil cool to a safe temperature. After cooling, Get a large funnel and pour the used oil back into the container. You can use it again if you store it in a cool place. (I don't. )
This answers the question: "Why do we have insurance?"
Boat dominos..one-two-three. Somehow the last boat on the row missed the domino effect.
good sailing, Captain Stuckbottom.
2)- The Oil: Over the years I have learned the 9 inches (deep) of Peanut Oil works. The first time you fry a turkey, use the water method to get the right fill-up. An overflow can cause a flare-up. Before applying heat, put the turkey in the pot on its stand. Fill with water until the turkey is covered. Remove turkey. measure water depth. write it down. DRY the turkey as much as possible. 
3)- Heat the oil to 350 degf. This can take about 15 minutes. Set burner to maximum. Keep an eye on it. 
4)- Find two volunteers: Get a broken hockey stick preferably one with sentimental value. The stick keeps everybody at a safe distance. Use the hockey stick to slowly lower the turkey into the hot oil. Notice that the turkey is drum sticks-up. The hole in the body cavity is larger and therefore will vent steam better.
5) Ease the turkey into the pot. Note how these two experienced turkey fryers focus on the task at hand, No texting is permitted during the submersion process. The surface water on the turkey causes violent boiling.
6)- Almost submerged. 
7)- Submerged: Undo the hook. After submerging, the spattering will settle down to a hearty boil.
8)- Replace the thermometer. Make sure it's in the oil. I made a collar to help contain the spattering. Just a piece of aluminum fit to the pot and pop-riveted. 
9)-Cook for about 40-45 minutes. 3 minutes per pound of turkey.
