Reviewed: Dec. 5, 2001

It is not cheap. We used about 5 gallons of corn oil for a 12 pound bird. I injected a bottle of strained Bernstein's Italian dressing and rubbed the bird with a mixture of 3/4 Emeril's Rustic Rub and 1/4 powdered bay leaves. Use two people and a broomstick to lower the turkey. Boy, was it good though! My favorite turkey so far. And the dressing flavor was subtler than you'd think. No soggy skin from where the turkey rests on the roasting pan, the bird was beautifully golden all over. Also, we didn't miss gravy as much as I thought we would because the meat was so moist. Not greasy at all if you have the oil very hot and pat the turkey with paper towels before and after frying.

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Reviewer:

Poookie

Cooking Level: Expert

Home Town: Hollywood, California, USA

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Reviewed: Nov. 23, 2001

I have deep fried about a dozen turkeys so far for maybe 25 or 30 different people and have never had a bad review. Young and old alike enjoy this succulently prepared bird. This makes turkey a meal to prepare more than once or twice a year. Stick to peanut oil for deep frying needs. Higher smoke point and it also really seems to accent the birds taste. A+ Excellent!

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FELLNER593

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Reviewed: Sep. 21, 2001

KID FRIENDLY I RATED LOW ONLY, BECAUSE NO KIDS SHOULD BE AROUND HOT GREASE. OTHER THAN THAT IT WAS GREAT!!!

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GMAN108

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Reviewed: Nov. 26, 2000

the turkey was great. it was quite moist. i injected the cajun seasoning inside. the family and friends absolutely loved it.

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CHEERFUL

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Reviewed: Nov. 21, 2000

I've used this recipe for 6 turkeys so far and it is great. Switched to vegetable oil due to the expense and didn't see much difference. A real crowd pleaser if you have the equipment.

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MGRETE

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Reviewed: Jul. 4, 2000

Very different. My oil pot was not large enough. My husband loved it, I found it dull. The kids thought it was "cool". By the time the inside was cooked, the outside was too dry for me.

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