My deep fried turkey for Thanksgiving

[Chaneylake]

1. Bone in breast dry rubbed, wrapped tight in aluminum foil and sitting in fridge.
2. Set meat out and let come to room temperature, Wednesday morning.
3. Drop in deep fryer Wednesday afternoon, when thickest part of breast hits 165 degrees remove and immediately wrap tightly in aluminum foil
4. Let sit on kitchen counter top until "TAFKAP" and family arrive on Thursday and TAFKAP will carve up the bird.
Makes the day much easier.
Been doing this for years.

 

[CritterGitter]

Im debating on frying mine as well Tomorrow, weather looks iffy for Thursday. I didnt like the idea of having to re heat or whatnot though . We love the crispiness of it fried

 

[Snowwolfe]

Frying a 15 pounder myself. It goes into a brine with salt and brown sugar today. I remove the wings before frying otherwise they dry out. I start at 250, lower turkey, then heat oil till it hits 350. Its finished when breast hits 151F. Cooking will continue for 30 minutes once it is pulled from the oil.
Yummy!

"According to the USDA's own data, as long as your turkey spends at least 3.7 minutes at or above,150°F (66°C), it is safe to eat. In other words, by the time it's done resting (you do let your turkey rest before carving, right?), you should be good to go."