Materials:
1 large pot (10 gallons?)
1 bird stand with hanger puller
1 propane stove
1 table for staging
1 pair oven mitts
1 timer
1 stick type lighter
1 meat thermometer
1 fire extinguisher
Ingredients:
1 tank propane
5 gallons peanut oil (sub canola oil)
1 Turkey, thawed, brined
Instructions:
- Remove giblets and neck
- Brine Turkey for 24 hrs
- Place pot on stove, fill with oil
- Heat oil to 250*F
- Drop bird in oil
- Cook bird for 45mins, raising bird 2-3 times to check for hot spots
- Use meat thermometer to check internal temperature of breast meat at 150*F-155*F, indicating carryover temperature of 161*F
- Carve and serve