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The New Braunfels Smoker Company's model 1210 is an excellent rig. It comes with a 26 quart Turkey Fryer/Boiling Pot(with etched oil measure marks), long stem thermometer, stainless steel "Star" turkey lifter, marinade with injector. Everything needed to get the job done. It has a fully adjustable regulator combined with a 160,000 B.T.U. high pressure burner.This means Lows can be adjusted LOWER and Highs HIGHER than units offering only a high-low non variable type regulator. This is important when you want to bring a lot of water to a boil quickly or keep the oil from scorching, yet hot enough so it won't be absorbed by the food. The Winged Leg Design offers exceptional stability & support.
A gallon of oil will go a lot further if you follow these tips:
1. Strain the cooled used oil back into its container using a fine mesh strainer and funnel. The oil will keep longer when the food particles that will spoil are removed. Oil can also be stored in the freezer between uses.
2. Oil can be "clarified". Clarifying will keep the flavor of one type of fried food from passing to another. Slice two large potatoes lengthwise about a quater of an inch thick, drop the slices into the warm, not hot, oil and slowly bring the oil's temperature to about 350F . The low starting temperature will allow the flavor from the previously cooked food to be absorbed into the potato. For example, keeping the fish taste off the chicken the next time you fry.
How much oil?
Place the turkey into the pot you own and measure while covering it with water. "I recommend a 26 to 28 quart pot. Tall and deep is best as opposed to wide and shallow." Buy the measured amount of oil. (About 2 to 3 gallons)
Caution - You must have at least six inches from the top of the oil to the pots rim after the turkey is added.
How hot should the oil be?
About how long will it take?
Make sure the oil is at least 350F before adding the turkey. This will seal the turkey and prevent the oil from being absorbed. Watch the temperature closely at first, steady it out at 325F -350F . A 12-15 pound turkey will take about 3-1/2 minutes per pound. Remember! A much larger bird will take less time per pound. A much smaller bird or turkey breast will take longer per pound. Caution-A long stem thermometer is a must for your safety and success. Use extreme caution while lowering the turkey into the oil..Lower it slowly so the oil won't boil over. Make sure the bird is dry, moisture in the food will cause the oil to splatter.
SEASONING AND PREPERATION
Salt and pepper. Just like you would if you were using the oven. Rub it in .. Rub it in. There are a lot of injectable marinades available. One of the best is made by Oklahoma Joe. The trick to using them is to stick the needle in deep and release the marinade evenly as you withdraw the needle. Otherwise the solution will concentrate in only a small area. Also. Warm the marinade first, if you inject it cold wherever it concentrates might cause that part of the meat to be undercooked.
Dress properly, gloves, long sleeve shirt, pants, not shorts, gloves, shoes & safety eyeglasses are recommended.