deep fried is awesome, but you have to do it right or it can be dangerous or won't work. You need a very large vat of very hot oil, like a large drum, sitting very stable on the fire/heater, and a hook apparatus which allows lowering and raising the turkey in and out of the drum/vat without spilling or dropping. If you splash the oil onto the fire, it can flame up into a huge fireball...not good for the holidays.
Otherwise, every single time I do my turkey on a Weber charcoal grill, everybody says it's the best they ever had. It's very easy, using indirect method you set up piles of charcoals on each side under the grill handle openings (so you can add five or six every hour to each side, start with about 26 coals on each side, a drip pan under the middle under the bird; keep it covered with the lid and the slight smokey flavor from the splashed fat on the coals together with the 360 deg. heat makes for a very beautiful even browning of the skin and a tremendously juicy turkey...IMO the best. And surprisingly, it always takes me less time than in the over. (ps: yes, I stuff the bird, too)
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