Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gunslinger on November 24, 2004, 06:49:48 PM
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Got me a propane deep fryer for this years bird. I've red a few recipes and directions but anyone got any tips/tricks.
OH, and should the flames coming out of the torch part be more blue than anything? There's a valve on the side wich allows more air into the thing.....the directions don't specify.
EDIT:
Also I've been reading that 14-15lb turkeys are ideal and anything more should be fried in pieces. if I don't mind slightly crispier skin would this be a problem with 18 lbs?
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When deep frying a turkey, the appearance of a mushroom cloud is to be expected.
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The flame should be mostly blue with slight yellow at the tip. Also, make sure the bird is TOTALLY defrosted and the propane bottle is as far away as possible. Ice and hot oil make great holliday fireworks.
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Fire blankets and extinquisher will be at the ready the entire time.
OH, do you leave the lid on or off?
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ok... watching and learning from my father 2 times now....
DETHAWED FULLY....
make sure th oil is the correct temp, i think 350 or something, but read directions. have a thermometer in the oil at all times.
make sure there is not too much oil in there, usually only about 1/2 full or less, the turkey will displace alot of the oil
when putting the turkey in do it
S L O W
can not stress that enough.
you will get snaped by the oil on your arm, be ready, dont flinch and drop the bird, or you will have quite the fire / mess to deal with.
the bigger the bird the more time to cook, the more time cooked, the more of the outter meat will be inedible.
doing the deep fry thing, the outter layers of meat get over-cooked anyway, and usually the "drumsticks" are ruined comepletly. doing a bigger bird will get you more suclent inner meat in total volume, but not necessarly more of the dark meat you mihgt want from the outter layers.
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mmmmmmmmmm I dont have any advice for cooking them except from what I have seen it appears lots of beer drinking is required. But man deep fried turkeys are probably the best thing ive ever eaten.
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The day before you cook, fill your cooker with water and submerge the turkey.
Pull the turkey out and the water level will give you an idea of how much oil you need.
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Originally posted by Holden McGroin
The day before you cook, fill your cooker with water and submerge the turkey.
Pull the turkey out and the water level will give you an idea of how much oil you need.
Then sell the water to the local elementary school as turkey soup.
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pffft. We'd be lucky to get that much. Seagull soup is popular here. They take a pot of water outside, show the seagulls it, and serve.
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anyone know if leaving the lid on or off makes a difference?
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DETHAWED FULLY....
no
DETHAWED FULLY
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Originally posted by Curval
DETHAWED FULLY....
no
DETHAWED FULLY
thanks curval it's been in the fridge since monday. It's been in the sink since noon today and we're gonna leave it in there overnight.
got a marinade injector as well. Gonna try a cajon sauce that came with it.
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I've never actually deep fried a turkey but I would have thought it was the best way to do it. I can't answer any of the questions you have though, sorry.
You have the dethawing logic just fine by the sounds....enjoy.
:aok
I gotta work tomorrow.
:(
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is brining the bird going to help? I've heard it helps with the overcooking issue.
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Gunslinger,
I always leave the lid off so I can keep an eye on the thermometer. Something else I tend to do is take a lint free towel and wipe the bird down before it goes in the fryer. This helps with the flash from the water hitting hot oil.
About the cajun injector....I have tried several of the cajun marinades and to me they all taste like dirt but it is a personal opinion. I fry a good number of turkeys for folks around here and the 2 favorite marinades are Italian Dressing and Butter and Garlic. I make the butter and garlic myself the italian is just a bottle of dressing stright off the shelf. Inject it about 10 minutes before you are ready to cook it. Then wipe it down with a towel and them coated it pretty good with Tony Chaccere's Seasoning.
I will be up all night cooking birds and will check the board every so often to see if you have any more questions. Good luck and Happy Thanksgiving.
Robert
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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! :p
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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
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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! :p
While standing over the pot, yeah! Cool stuff!:cool:
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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? ;)
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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.
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Home Depot has an electric turkey fryer for under $100.;)
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Dethawed? Is that like refrozen?
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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.
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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
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sounds like a very manly way to cook a turky. Wonder if they would let one of those rigs across the border?
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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.
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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.
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If you put cardboard under and around the cooker, it doesn't make a mess.
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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.
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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.
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I wondow how many turkeys are purchased and eaten during TG each year.
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I did a quick deep-fry for the Thanksgiving dinner this evening. I had to work today so we got a late start. No problem though, an old lantern helped out nicely, besides why limit yourself to only one pressurized container of highly flammable liquid?
It was injected with butter and Cajun seasoning, and turned out great.
(http://goaly.homestead.com/files/t1.jpg)
(http://goaly.homestead.com/files/t2.jpg)
(http://goaly.homestead.com/files/t3.jpg)
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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?
I have a good friend near London Ont. who has a real nice set-up. I believe he purchased it up there.
In fact he is comming down this weekend. I hope he brings some of the good beer!
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I will NEVER.....EVER....NEVER...EVE R.....bake a turkey ever again.
This was the absolute greatest turkey I've ever had.....seriously.
THE BEST!!!!!!
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It is good done that way.
Couple of tips regarding deep frying.
If the oil is not at the upper limit of temperature then it will cool down when you put the turkey in and the turkey will absorb the oil. If it is hot the oil bubbles on the surface of the bird and does not get absorbed.
Always leave the lid off so the moisture can escape. If you leave a lid on the moisture condenses on the lid and drips back into the deep fryer wasteing heat and slowing down the cooking.
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One saftey tip I did not see mentioned. Turn off the flame before removing your bird from the oil when it is done cooking.
And have something ready to put the hot turkey into when transporting it to the house.... Grease on the floor will eliminate all perks earned by cooking and will quickly bring up wife-ack like you have never seen.
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Deep fried one today also. Injected it with butter/garlic, rubbed Tony Cacchere Cajun stuff all over it. mmmm, mmmm good! Just heat the oil up to about 375, then when you put the turkey in give a bit more gas until it gets back up to about 350.
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has anyone tried brining the bird then deep frying it?
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Originally posted by Chairboy
Unlike what AKSWulfe said, do not DROP the turkey in, put it in slowly.
Lower the turkey in slow
-SW
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Glad somebody's turkey experience went better than mine. I cooked 2. 1 deep-fried. 1 oven roasted. Both had 1/2 a tub of country crock butter (each) + alot of cajun seasonings injected the day before. Between somebody melting my thermometer by putting in the oil, running out of propane as soon as the oil was at 350 degrees, the small patch of grass I set on fire, and the trip to the hospital I very, very narrowly avoided when somebody tried to walk *through* the gas line :eek: ... well... mass chaos. At least both birds came out really good in the end.
I'd give some tips... but I don't think I'm qualified for that anymore :( Wait... I do have one... the more people in 1 group, the further the collective IQ drops. Cook alone.
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Originally posted by Gunslinger
I will NEVER.....EVER....NEVER...EVE R.....bake a turkey ever again.
This was the absolute greatest turkey I've ever had.....seriously.
THE BEST!!!!!!
Hey gun tell me what you think of the leftovers, I have never tried leftover fried turkey's but from what alot of people have told me its no good and tastes bad the next day, if you have any let me know what you think.
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That's busted, I just ate leftover deep fried turkey for breakfast and it was awesome. Especially the skin, hot diggity.
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That skin that is really good for you according to your previos post?
not the skin that backed in oil till it was a heart killing time bomb..lol
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Remember, if it's going to kill you, it must be good. That's why I like rat poison.
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Looks awesome, Goaly, you certainly had it all planned out nicely with the containers and such.
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Originally posted by RTStuka
Hey gun tell me what you think of the leftovers, I have never tried leftover fried turkey's but from what alot of people have told me its no good and tastes bad the next day, if you have any let me know what you think.
It was a little dry today but still TASTY AS HELL.
Two Slices of wheat bread.....some miricle whip.....and microwaved leftover fried turkey was the great precurser to a nice afternoon nap.
Like I said though....I will NEVER EVER bake a turkey ever again. It really wasn't that hard. I preheated to 375....took about an hour....cooked the thing for about an hour. I let it sit for about 15 minutes than I carved away. The meat was hot and moist to the touch.
Between the turkey and the 10 bloody marys I'd had since noon i was ready for bed! :)