Turkey frying
Just got a propane turkey fryer and lookin for some tips/tricks. Been around a few frys but haven't tackled one from start to finish.
Basics. Canola oil, heat oil at 350*, completely dry turkey/dry rubs on it only, dunk turkey a few times if starting to boil over, 3-3.5 mins/lb., done when 170* internal temp. Build rig to keep distance while dunking, don't scald myself.
Missing anything?
Thanks!
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