We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
A few of my pals and I were splitting firewood this morning (giant 3' wide logs from the trunk of an old Ash tree - with tons of knots), and rambled onto the topic of deep-fat turkey frying. We decided to do a First Annual Bird Fry tomorrow after church. Nobody really wants to crank up a fryer just one one item, plus only one of us owns the gizmo.
We're going to do smaller turkeys, and also ducks and chickens, and will drink a bit of beer in the process. It's a nice neighborhood I live in.
I am brining my birds now with a cider and OJ recipe for infusing.
Been doing it for years. Always tasty. And allows for extremely large error bars on time, actual oil temperature, etc. without compromising quality.
A few tips:
1. Use good, high quality earl. Such as the peanut earl from Wal-Mart. It's more expensive but worth it. And you can re-use it 3-4 times without degrading the flame temperature threshold too much.
2. Liberal injections into the thawed beast 24-48 hours in advance of the frying event. We like cajun spice. There are others. Inject until it squirts out of every orifice like a running river. It will soak into the tissue and when you fry the bird, and cut it open later, it will be like slicing into a ripe grapefruit. The kids love it.