The basket has hanging hooks built into the basket handles to allow for draining, and I just tip the basket at a sharp angle, while holding the turkey in the basket, to get a better drain off. One hanger can be left hanging on the the pan while the other is lifted up to help with this. If you are really particular about draining off as much oil as possible, then get the stand. At first I was a bit worried about the extra oil held in the cavity, which is really minimal, but I've found that the skin keeps far more oil than the interior of the turkey ever did, so thorough draining became a quick non-issue to me. Using my frying gloves, I tip the Turkey onto its end and give it a good shake or two, and then I let it rest breast down on a cookie sheet for about ten minutes. After that I remove as much of the skin as possible, and do a quick wipe up of the extra oil, and get to carving.
answered 2 months, 2 weeks ago
- Southern California
Bass Pro does need a hanging pole that can swivel so as to drain into a stainless steel pot. I made my own cooker and made attachment for the gas, which has the gage on it. I then bought the deep fry temperature gage.
answered 2 months, 3 weeks ago
- Bartlett, TN.