I've fried a bird a few times, but this year has a couple of new variables so I m seeking input:

1) the bird is bigger than I've done before. It's a 19 pound fresh turkey and my pot says 18 pounds is the max. I plan to submerge in water to get a read on how much peanut oil I need, which will also let me get a look at how close to the rim the liquid will be, but surely there's a little bit of leeway engineeered into that "max weight" (which really a max displacement stand in) right?

2) if 19 pounds is too big to be safe, I can remove the legs and fry separately I suppose. Anybody fried just turkey legs before? How long do they need to go vs the whole bird?

3) I've typically bought HEB cajun spice injected for frying, and this one is plain and natural, so I guess I will wet brine. Any suggestions besides just salt and sugar?

Yup, I part my turkeys out all the time, frying 4 whole bone in breast but with legs, wings, and backbone removed. Then I only fry a few legs as just a couple of us here eat them. I freeze the rest of them for smoking or even frying at a later date. As far as brining or injecting, i'd still use the creole butter injection and season liberally with a cajun spice of your choice. The legs take about 16 minutes or so, but just probe after 15 and remove when at 165.

Unless it is incredibly windy, to the point that the flame won't hold so you're unable to heat the oil, why would you move it inside?

This is distressing me and I have to know if you're okay.

I mean, I think I've seen this picture before, but you never know.

I was gonna ask him....."How does that make you feel?" but.................

LCE said:

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100% troll. You guys should be ashamed for believing this

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I'd rather make sure than assume somebody's joking.

Aggie Therapist said:

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Word to the wise, don't fry a turkey inside your home.

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How'd the turkey turn out, though?

If you're concerned about it being too big you could probably spatchcock the turkey and then cut it in half and just cook one half at a time. Though I'd like to fry one at the house we've just bought one from Popeye's the last few years. It's been good enough that this will be the third year in a row we do that.

The trick to frying is to leave it frozen for the perfect crispy skin and tender meat

GAC06 said:

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The trick to frying is to leave it frozen for the perfect crispy skin and tender meat

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Thanks for the recommendation.

I've been looking at trying something new this year.

*** Actual Advice ***

Watch the below if you need a how to on turkey frying. Happy Thanksgiving all.