Author Topic: Deep Fried Turkey (Read 1373 times)

SOB · « **Reply #15 on:** November 24, 2004, 08:28:40 PM »

We did it last year, and the lid was off the whole time. If I remember correctly, the turkey was 16-18 lbs. We used a Cajun/Bacon/Butter injected marinade, and it was simply awesome.

BTW...I hear a good thing to do is to toss small cubes of dry ice in after the oil gets nice and hot!

AKS\/\/ulfe · « **Reply #16 on:** November 24, 2004, 08:39:20 PM »

Keep the temp between 325 and 350, preferably at 350.

Doesn't matter the color of the flame, just get the oil to that temp and maintain it. Drop the bird in, put more gas in to get the temp back up since it will drop with the bird in.

3 1/2 minutes per pound. Keep an eye on it, this isn't like throwing it in the oven.. the temp can go too high or drop off too low quick.

Be careful of the oil of course. Lower the turkey in slow and when you pull it out, becareful of the cavity - it's full of scorching oil, so don't tip it over.

It'll be the best turkey you've ever had.

Leave the lid on, it should have a hole for you to put a thermometer in.
-SW

Ripsnort · « **Reply #17 on:** November 24, 2004, 08:41:54 PM »

Quote

Originally posted by SOB

BTW...I hear a good thing to do is to toss small cubes of dry ice in after the oil gets nice and hot!

While standing over the pot, yeah! Cool stuff!:cool:

Toad · « **Reply #18 on:** November 24, 2004, 08:51:10 PM »

I did that one time.

I fried on the concrete patio. When it was over, there was turkey-flavored peanut oil everywhere. The dogs were sanding down their tongues licking the concrete.

Took me two hours to scrub down the patio to where they weren't interested.

Sold the turkey fryer. Did you know you can get people to fry them for you for a few bucks?

Chairboy · « **Reply #19 on:** November 24, 2004, 10:33:25 PM »

Experienced cookers put down a sheet of cardboard under the fryer so that oil doesn't stain the concrete.

Unlike what AKSWulfe said, do not DROP the turkey in, put it in slowly. A good way to avoid getting hit by splatter is to suspend the turkey hook from the center of a piece of wood and have two people lower it in. That way, you can be far from the turkey and lower it in slowly.

FULLY THAWED, and do NOT stuff it.

I've deep fried for the last 3-4 years, and am doing it again tomorrow. Tried a few injectors, no real benefit. Just do a bare turkey, and pat it down with a paper towel to get it as dry as possible.

One tip I didn't notice when I skimmed the topic, turn off the burner while you add the turkey. This helps prevent the risk of splashing oil from starting a fire. Get one of those long lighters to re-light it.

Stay away from overhangs! If something flares up, you don't want it burning down your house. Obviously, do not do this inside.

Finally, it's vital that you do this on level ground.

rpm · « **Reply #20 on:** November 25, 2004, 08:07:22 AM »

Home Depot has an electric turkey fryer for under $100.

majic · « **Reply #21 on:** November 25, 2004, 09:55:51 AM »

Dethawed? Is that like refrozen?

Gunslinger · « **Reply #22 on:** November 25, 2004, 10:21:27 AM »

Thanks for all the advice. For anyone else trying this for the first time I read to pre-heat the oil to 375 actually. when the bird gets dropped in the temp will drop rapidly. what you don't want is a temp drop below 340 because at that temp the bird will start absorbing the oil.

I'm debating where I want to fry at. Either the front walkway or the back patio. I don't want to do the front walk way because of the mess. And in the back yard today we will have three BIG dogs. On the size of a small horse (no kidding)

either way thanks for the help.

Make sure some time today you give thanks for what you have in life and realize that some soldier/Marine is being thankfull that he's still alive while consuming a Meal Ready to Eat in a fighting whole.

Dago · « **Reply #23 on:** November 25, 2004, 10:22:58 AM »

Quote

Originally posted by JB73
DETHAWED FULLY....

All that advice JB gave is good, it can't be emphasized enough that anything going in the cooker MUST be thawed completely. Be sure to have the cooker well away from any structure.

dago

Pongo · « **Reply #24 on:** November 25, 2004, 10:30:25 AM »

sounds like a very manly way to cook a turky. Wonder if they would let one of those rigs across the border?

rabbidrabbit · « **Reply #25 on:** November 25, 2004, 11:20:53 AM »

Quote

Originally posted by Pongo
sounds like a very manly way to cook a turky. Wonder if they would let one of those rigs across the border?

doubt it... your government would not want its girly men to risk burning themselves.

Pongo · « **Reply #26 on:** November 25, 2004, 01:09:00 PM »

More likley they wouldnt like to see relativly healthy turkey meat turned into a heart destroying deep fried time bomb.
Since we all contribute to the health care bill here.

Chairboy · « **Reply #27 on:** November 25, 2004, 02:18:01 PM »

If you put cardboard under and around the cooker, it doesn't make a mess.

Neubob · « **Reply #28 on:** November 25, 2004, 02:23:45 PM »

Quote

Originally posted by Pongo
More likley they wouldnt like to see relativly healthy turkey meat turned into a heart destroying deep fried time bomb.
Since we all contribute to the health care bill here.

I thought deep fried turkey wasn't so bad, all things considered.

Chairboy · « **Reply #29 on:** November 25, 2004, 02:50:13 PM »

Pongo doesn't know what he's talking about, and it shows. Deep Fried turkey isn't greasy at all, it's moist and juicy with the liquids that were sealed in.