re: #58 Dopamine Fish

I can understand that, but as long as your turkey is properly thawed and you measure the oil BEFORE lighting it and heating it up, there’s nothing to worry about.

I’ve deep fried a couple of birds. And if you like fried meat it is quite tasty. The downside is that fried turkey dries out really fast and the leftovers are worthless for sandwiches the next day.

Best turkey I have made was deboned and butterflied and I cooked it on the grill. 9lb turkey in about 40-45 minutes. Super moist, and because the breast was deboned the whole thing sliced beautifully and was easy to platter and present.