Again, that's the problem with the size of the pot. You need one that is at minimum three times the volume of the bird, to allow for boil-over (or rather prevent it).
That said... the solution is to start out with oil that is warm-to-hot but not at frying temperature. Batter or breadcrumbs coating it also helps. The point being to prevent flash boiling the moisture content and creating a steam explosion flinging boiling oil everywhere.
That said... you could also use a variant of a pressure cooker, with a fast-sealing lid to keep the steam and boiling oil inside. But you'd have to build a substantial cooker to contain it, otherwise what you've got is a flash-fried turkey bomb...
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dancing_serpent
Re: Thoughts
Date: 2022-08-02 11:39 pm (UTC)Again, that's the problem with the size of the pot. You need one that is at minimum three times the volume of the bird, to allow for boil-over (or rather prevent it).
That said... the solution is to start out with oil that is warm-to-hot but not at frying temperature. Batter or breadcrumbs coating it also helps. The point being to prevent flash boiling the moisture content and creating a steam explosion flinging boiling oil everywhere.
That said... you could also use a variant of a pressure cooker, with a fast-sealing lid to keep the steam and boiling oil inside. But you'd have to build a substantial cooker to contain it, otherwise what you've got is a flash-fried turkey bomb...