About 15 years ago when I was still retailing seafood and we were helping customers make gumbos, jambalayas and etouffees, a customer walked in and bought about 6 containers of a Cajun seasoning that we sold. I asked him if he was stocking up and he replied, "No I'm frying a boatload of turkeys for Thanksgiving". Of course i asked all sorts of questions about process and methods and brought the information home to Tom. We talked about it for almost a year and then went out to buy a turkey fryer. We experimented with rubs, brines and injections and determined that simplest was best. The next Thanksgiving we decided to roast one and fry one and see what the family's reaction would be. Fried turkey won hands down! So now on Thanksgiving day we fry two and since the oil will do five or six, the next day we do three or four more, cool them and then wrap them tight and freeze for turkey dinners later in the winter. Crispy skin and juicy meat make for the best turkeys ever. Please note that you do need some special equipment for this but the fryer can double as a seafood boiler and what's to stop you from frying whole chickens, turkey breasts or even fish?
<br />Note: The photo is of son Matt getting a carving lesson from his "Papa"

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