bobmang-deactivated20200704: Looks like I'm goin in blind then. good thing i have like 23 days to figure out how to not burn the house down with it. that'd be a shitty birthday present. "Happy Birthday! your house is on fire!"

conspicuouslad:

Nah, there’s tons of recipes and advice online. Google is your friend.

As far as the actual deep frying goes, these are the important things to remember:

1. Oil is hot. Everything touching the oil is hot. The air around the oil is hot. Take steps to make sure you don’t burn yourself.
2. Turkey takes up space. Leave room for the turkey in the oil, or you will have spill over.
3. THAW YOUR TURKEY. Ice makes water, which makes steam. This pushes the oil out of the pot, and that’s a bad thing.

So it’s actually pretty simple if you just be careful about it. But really, do your research first.

Oh yes thaw the turkey, not only does it prevent the fire hazard, it also tenderizes the meat. Take into account the time it’ll take tho. Now idrk how much it takes for a bird that big, so let’s play it sure and give it a 2 days span; keeping it in the fridge, because obviously.

Once thawed you can do the marinating, so in total you should consider a 3-day preparation for this thing.

bobmang-deactivated20200704: I might try deep frying it this year now, ya know, after defrosting it somehow. Do i gotta season it before or after I fry it?

conspicuouslad:

My specialty is more baking than cooking/frying, but my guess would be after, since most of it will come off in the oil. Deep frying will pretty much overpower the existing flavor, unless it’s been soaked and infused in the meat.

I should also note that I’ve never actually deep fried a turkey.

Or anything.

Marinate that bitch for a whole 24 hours, mix plenty of seasonings with the flour you coat it with, and fry each piece individually.

The abundance of season means that even if some gets lost in the frier there’s still flavor trapped in the meat. Cooking the meat only is the best option since you can cut it into smaller pieces, which cook faster. If you want whole pieces like drumsticks and wings it’ll be way harder to keep the flavor in, since they’ll need to be in the frier for longer.