Warrior102
Gold Member
- May 22, 2011
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I heard you'll never eat it baked again. What's the consensus on this?
We do it every year - one in the oven / one in the fryer. You can inject them will all types of flavors. Very very moist stuff when cooked correctly. Make sure you measure the amount of oil you will need with water first (stick the bird in there - in the plastic) - fill with water. Remove the bird, mark the water line with a sharpie. This way you'll use the right amount of oil. First time I did it - too much oil - when the bird was submerged, oil came over the top and caused quite a mess. I suggest a piece of plywood under the fryer to catch any oil vs. landing on your driveway. There is a ton on this subject on the Internet. AHave fun and enjoy
Yeah I have all the precautions covered. We're being blessed with a nice 60 degree day on thursday so I'll be nice and comfortable outside taking care of this little SOB.
Check for wind too. We normally place plywood strategically/vertically to ensure the flame doesn't go out. One year, we dropped the bird in the tank, 20 minutes later came back, the fire was out.
Since it's such a short cook time - recommend a cooler, cigar, lawchair - sit there the entire time to ensure everything's good. Also - keep the pets/kids away