Overcast, cool day.......

by jgt, Wednesday, October 15, 2014, 10:38 (3697 days ago) @ Otony

The one thing to remember is to thaw the turkey to room temp through and through, then pat dry of all water/melted ice. Otherwise when the turkey is added to the hot oil it will snap-crackle-and pop all over the cook. This is usually accompanied with vaporized oil that will burn and could also burn the cook. You have more than likely read about this in your research, but it can't be over stressed. Think of it the way you think of gun safety. Good luck and enjoy.