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.