Ive been doing a deep fried turkey for the past seven years. This - TopicsExpress

Ive been doing a deep fried turkey for the past seven years. This time I cut the thigh/leg off and also the wing. I always cut 3 to 4 slits in the breast and stuff with sausage, onion,and green pepper, and a clove of garlic. I put the leg quarters in first, 10 min. later the carcass, 10 min later the wings. Its a extra step to cut it, but the results are well worth it!!! Everything done and no crispy wings.

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