This is something that has sparked my intrest. I've looked at them here in the stores for about $120.00 Canadian for a 20qu.or is it a 30qu. fryer , one that holds about a 20 lber.

The thing is ,I've read on a few forums about the fryers and see people talking about marinating and asking for a recipe or two and never see one post Recipes, just how they like it. What the hell ! (Boy starting to sound like budy Maytom) Is this a secret or just guys don't like to type ? ...BT

BT, post that pic of that &quot;Peanut oil Strainer&quot; here as well. I wish someone in my family would get one of those things so I could learn first hand how great they are!! &quot;FOOD&quot; is my middle name!!<img src=icon_smile_approve.gif border=0 align=middle>

&quot;Spring Season....the Best&quot;!!!

Edited by - maytom on 01/05/2003 10:49:13

BT,If you're interested I can get ya one alot cheaper here.Even with the exchange rate.As for seasonin we use a premixed seasonin that we get at the feed mill.(That's that store you like to go to when you're here)

Bosstom I bought the 30 qu pot ,tank and all the accessories at WalMart for $49.95 US. All I have ever used is the bottled cajun mix ,I also have a premix Teri-yaki that I haven't tried .

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BossTom;I have one and love it. I tie the bird up with string to hold the wings and legs close to the body.I use the Cajun injector and inject the garlic and butter marinade into the breast and legs.then I take a little zesty Italian saled dressing and rub the bird all over,then sprinkle Lowyers seasoning,garlic powder,cavanders seasoning all over and inside the bird.get your peanut oil to 325 degrees and cook for 3 min. a lb.
you have to be very careful when you first put the bird in. the oil will blow out the neck hole and burn you bad.(that is where the most fires start.it boils over and catches the oil on fire)ALWAYS COOK THEM OUTSIDE AWAY FROM ANY BUILDINGS!!!

you can also do chickens the same way,put about three on the holder and cook.&quot;GREAT&quot; way to fix fried chicken.

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Found this over on another board ,thought it may intrest some here

http://www.dunhamssports.com/product...ductId=1188253

That's the oil pump/strainer I used with my deep fryer. It works pretty good. The strainer filters are a bit costly. But they do work good.

As far as frying them I like to tie the the legs and wings to the body like someone already mentioned. Make sure you get ever last bit of water out of the body cavity. I inject them in the breast, legs and thighs with cajun or garlic butter marinade and rub the inside and outside with cajun seasoning. I then put the turkey on a large plate in the frig. over night or at least a couple hours. This allows the marinade time to work itself around so you don't end up with pockets of it. It also dries out the outside of the bird and you have less boil up when putting the bird into the hot oil(do it very slow with a pair of leather work gloves). Like someone already mentioned do this away from the house. I do mine on the driveway about 15 ft from the house. Most of the accidents come from people not drying out the bird and just dropping them in. The oil hits the flame and ignites. Then the propane hose burns and you've got one big blow torch. Do this on your deck and kiss her good bye along with anything it's attached to(like your house).

I start the oil at 375 - 400 degrees(The temp will drop to around 350 degrees when you put the bird in). I then try to maintain the temp between 350 - 375 degree. As far as time it 3 minutes per lb plus 5 minutes( 15 lbs x 3min + 5min = 50 min).

www.sportsmansguide.com has a stainless steel model for about $50(us) for the whole kit. It's the one I use and it'll do up to a 16 or 17 lb turkey.

Good Eating!

Some of the best eating out there.

BT,
King Kooker(sp?) has a few recipes included in the instructiond for their fryer set-up. Another gimmick with fryer potential are these capsules (my dad call's 'em cajun suppositories) loaded with seasoning. Make sure you give the seasoning time to permeate the meat, and they may be better suited to juicier meats than wild turkey.
Just tough I'd throw in $.01.

Man I'm hungry. <img src=icon_smile_big.gif border=0 align=middle>

http://www.wanwtf.org