Quote:
Originally posted by On Our Way IV:
I agree with Crazy Ivan, keep the temp at 325 and the bird will come out fine.

I have fried several birds around 15lbs. It takes about 45 minutes. One Thanksgiving it was real cold and windy and I had to surround the fryer with empty garbage pails to keep the temp steady!

You have to keep an eye on the fryer at all times. So I recommend a full cooler!

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Constant temp is key. Just like smoking fish is key. along with a good supply of beers
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I'm not fat, I'm fluffy!

Judge Smails:

"Its easy to grin, when your ship comes in, and you've got the stock market beat. But the man worth while is the man that can smile with his shorts too tight in the seat."