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December 14, 2018
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Pitt Panthers Homecoming Turkey

  • 4 13-pound turkeys
  • Marinade
  • 5 gallons peanut oil for each pot (they used two)

Heat oil to 350 degrees.

Make sure the turkey is patted dry. Using an injector, insert shots of marinade into the turkey meat.

When oil is at the correct temperature, carefully lower turkey into the oil, following the directions that came with the cooker. The temperature will drop.

Increase the flame to bring the temperature back to 350 degrees. Allow 4 minutes a pound for frying the turkey. Let set for several minutes before carving.

Note: Do not let the temperature rise much above 350 degrees. "Turkeys can burn," said Pitt frymeister Jim Fawcett.

Sunday, November 03, 2002

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