I buy canola oil in 4 liter containers, and usually use about 13-14 liters. After it cools a bit, I strain it back into the filters, then store it in the freezer. I have done a couple dozen of them by now, and each one has been delicious, very tender. I have injected a bunch of different marinades, and a butter Cajun style is about my favourite.
Using as high of an output burner is good too. I take the oil up to near 400ºF and slowly put the turkey in. The temp will drop to almost 300 and takes a while to get back up to 350, where you maintain it until done. A 13-15 lb turkey will be done in just under an hour. The key is to have the turkey injected real early in the day, or even the night before, then a few hours before frying, pull it out and dry it off. It can then sit and further dry off before you put it in. This will keep it from wanting to boil over, and lets you drop the bird in faster.
If you have lots of people, it is easy to have two turkeys ready. First fry one, then wrap it in tinfoil and towels while you do the other. Have some sweet potatoes sliced up to drop in while the turkey is setting (like any meat leave it 10-15 minutes before slicing).
Glenn, you would be a natural at deep frying turkey (or beef), as you are required to sit there watching it while you drink beer. Tough job, but someone has to do it.
Any more questions, just fire away.
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