Hi all-

I'd post in a.f.b, since I think this topic gets just as much play
there, but I figured low and slow doesn't exactly describe deep frying a
turkey

Anyone else doing this on Thursday? I bought the rig to do it last
year, but a combination of the weather and shortened attendance made me
scrap my plans at the last minute. This year, we're having double the
number of people over, so I'm actually making two birds - one that I'm
bringing and cooking in the oven. The other will be a deep fried bird.

I had planned on using Paul Prudhomme's recipe (googled it here ->
http://groups.google.com/groups?selm...utput= gplain).
Has anyone else tried it?

I was going to brine both birds the same way, but figured a bird with a
lot more moisture might poise a problem when it came to deep frying.
Does anyone who fries their bird also brine it?

Thanks,
TFG