First, the set up. The paper catches the inevitable peanut oil splatters.
Adam brined the 14 lb. organic turkey in a mixture of brown sugar & salt -- overnight for about 16 hrs.
The lowering of the turkey into the hot oil -- Jay's taking a pix of the process.
Adam & Bob -- watching the turkey cook -- it cooks in about an hour.
Adam & Turkey #1.
Jay & Turkey #1.
And then they cooked Turkey #2 above -- Turkey #2 was a 16 lb. turkey. It was not organic & Adam didn't brine it. We did a taste test. It's official -- the organic, brined Turkey #1 was definitely better -- it was moist & had better flavor.
Deep frying a turkey involves a bit of work -- preparation & clean-up -- but the end result is great!