Now I know what all the hoo-ha is about. Son-in-law just got his fryer and
did a number last night on a 16-pounder, and it was scrumptious: very tender
meat and very crunchy skin. He served it with the usual suspects: gravy,
mashed potatoes, stuffing and all like that. Only complaint: no drippings
for the gravy. but he winged it with some chicken fat.

AND I got to bring home the leftovers (SIL doesn't eat "used food") so I
have a pound of turkey meat in the fridge and a stock pot full of bones and
scraps on the stove. Tetrazzini, here I come.

Anyone done anything else in a turkey fryer? Roast pork, maybe?

Felice