I have to post this. I love turkey. For a few years I tried the deep fried turkey and it turned out ok and I was glad to have the oven free. Then something changed. I checked my thermometer, I lowered my time, I tried different brands of oil and turkeys and they just turned out cruddy. One of my employees bought an Orion 101 cooker and I was intrigued. For $140 I bought one. It is essentially a charcoal fired outdoor convection oven. The food chamber never has combustion in it so there isn't anything odd to the flavor from charcoal or lighter Fluid. I add wood chips inside of the chamber so the turkey is smoked. The turkey also drips into a tray inside and the drippings steam back up to the meat. I do however have a problem. The birds come out so juicy that sometimes I've ripped the back right away from the turkey just lifting the darn bird out of the Orion. Unfortunately I was busy and I didn't take pictures of this year's turkeys so I will show you some previous. One of the best things about cooking a turkey this way is it is 5 minutes plus 7 minutes per pound and the time starts from the second you light it. A simple example, a 10 pound turkey would be 75 minutes. That is correct, an hour and 15 minutes!

Peanut Oil has been the key to a good deep fried turkey for us in past. We cook ours in a large portable roaster so frees up oven and moist as can be.

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