Quote:
Originally Posted by JamesJet
One personal tip is I put the bird while still wrapped into the empty pan. Fill the pan with water intil you have enough to cover and then take out the turkey - note the level of the water. Thats how much oil to use. Obviously this is a day ahead of time and you'll dump the water, and dry it before filling with oil. Overfilling with oil as well as a wet bird or a shaky drop are three major reasons for disaster which are all avoidable.
And this really is not a job to do after a few drinks as far as I am concerned.
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This is all good advice.
I think the idea of a rub vs injection is personal preference. Personally I'd just brine it and rub with salt and pepper a few hours before.
Definitely use peanut oil as it has a much higher smoking temperature and this is high-temp cooking. If you're going to toss the oil, buy two birds and double the leftovers to get more value.
Pay attention to the prep, oil temp and time and it will turn out fantastic.
Use other than peanut oil, don't measure before so it overflows (probably cause you're dinking) and you'll have a fireball.
-spence
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