Turkey Fryer Issues

Today is my office Christmas party. It is a potluck affair, with everyone bringing a dish. I brought a pork loin that I braised in milk last night. Someone else had a leftover turkey, and said that they would bring in their turkey fryer and we would have fried turkey. Delicious.

So far, so good. Yesterday, I see the pot that she has and note that you could probably fit 3 turkeys in it. To submerge the bird in oil would've required about 15 gallons. The kind of pot you'd do lobsters for 50 in. So I offer to bring in my pot, which in retrospect I should have recognized as step 1 of "being Tom Sawyered," as Gary put it. Turns out, this person has never used her fryer to fry a turkey. It also turns out that the flame on her fryer can't be regulated to a nice, hot blue. The air intake does not close all the way, so the best I can do is a 2 foot high yellow flame. The oil is heating now. I am going to turn the flame off before I place the bird, but am I just asking to burn the place down?

When I brought in the pot I should have just brought in the propane jet too. Am I screwed here? Any thoughts?

Nice to have unbeknownth you.

Well, the bird is in the oil and I am not on fire yet. But we are not out of the woods yet. There is still plenty of time for explosions.

We're all still alive and nothing caught on fire. The turkey was delicious, (if you are ever on Long Island, go to Zorn's and get some fried chicken) but the pork was widely accepted as better. Next time, I'll just make an entire loin. Thanks for the kind words, Steve.

unbeknowneth wrote:We're all still alive and nothing caught on fire. The turkey was delicious,

Unbeknowneth,

Nothing on fire, no paramedics, delicious turkey, you done good for a guy who got caught in a last minute Tom Sawyer.

Enjoy,
Gary