We deep fried a turkey for the first time this Thanksgiving. Here are some pics:

The turkey derrick is all set up and ready to go. Just waiting for the oil temp to hit 250F.

Here’s the bird mid-fry. It looks absolutely volcanic in there.

All done. Just need to let it cool down before carving it up and serving.

The meat was very moist, and the skin was crispy and incredibly tasty. 10/10. Will fry again.

* Much credit goes to Alton Brown for providing the plans for the turkey derrick.