Old Bay sounds good--I hadn't thought of that. Vinegar? How much? Is it something you can actually taste, or just a hint? We always top the deviled eggs with paprika. I use Worchestershire sauce and a little (only a couple of drops) of Tobasco along with the mustard (which has vinegar already, hence my question).

PoppaGator, I've seen the paraphernalia, but I've never actually seen or tasted deep fried turkey. How long does it take and what does it taste like? Does it get any seasoning or coating, and what size chunks (or is it done whole? I'd think there would be issues regarding the thing being completely done and not burning the outside if one cooked it whole in hot oil).

SRS