350F or it burns on the outside and the inside is gross. Ask me how I
know :p Try to find a recipe that calls for 400-450F for deep frying
anything. There aren't any. A higher smoke point means it breaks down
slower and you can use it longer providing you filter it. Harold McGee's
'On Food and Cooking' is the goto source for the information on this.
If you can't deep fry it, what good is it? Seriously...I don't deep fry
turkeys. It was a great spectator sport at Texas football tailgates to
watch a bunch of drunks playing with hot oil over open flames. But the
product has great skin and the rest is bland. Injecting stuff to help it
is a crutch. It is a pain to do and not worth the effort. I would much
rather put a turkey on my Weber Smokey Mountain on a load of maple coals.
Born and raised in the South and never heard of deep fried peanuts.
Boiled, roasted, blanched, dry roasted (?), and peanut butter. Not that
it isn't a good idea. I just never heard of deep fried peanuts.