Deep-fried Turkey

This is the ONLY way to make turkey....at least in my opinion.  (I know it may look a little dry, but it's soooo juicy once you cut into the skin..."tastes like chicken")  And the best part is that you can actually eat the skin, and it's delicious.

Introduction

...So I'm ordering my Klose Back-yard Chef, and thinking "Hey, what about the 160,000-btu liquid propane gas burner?"  and that's how it all started....

Deep-fried turkey looked interesting, and is currently all the rage on the TV cooking shows, so I just HAD to try it.  The concept is easy.  You inject the turkey with some magic marinade, sprinkle the outside with seasoning, and deep fry it in a huge pot of boiling oil for 3 minutes a pound...how hard could that be? (hint: well it's not hard, but it IS messy with a small amount of danger.....PERFECT for the Man of the house!!!)

What you need

Besides a high-output liquid propane gas burner (left side of cooker), you'll need a turkey pot.  Here, I have my 40-qt turkey pot, the fryer basket, lid, turkey hook, and 35-lbs of frying oil (pay no attention to my 12-qt stock pot...it's holding extra oil).  When I was shopping for a pot, I thought "bigger was better"....uh, maybe not so....that 40-qt takes A LOT of oil to cover a turkey.  The benefit of more oil is that it won't drop in temp as fast as a skinnier pot, but if you have a high enough burner, it won't matter.  note to self: Next time, skinnier pot.

Important tip: Before you start preparing the turkey, make sure you have enough oil.  The best way to do this is to put the sealed turkey in the pot and cover with water.  Take the turkey out, and note where the water level is.  Then, when it's "game time", fill the pot up with oil to that level....see, easy.

Next, preparing "the bird"....