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It's that time of year again. How to properly fry a turkey.
Me | 11/24/2015 | GeorgiaDawg32

Posted on 11/24/2015 4:36:07 PM PST by GeorgiaDawg32

Feel free to cross-post this to other boards of which you may be a member.

In keeping with the Thanksgiving spirit, I thought I'd put this up for those who are going to deep fry their turkey and especially for those who will be attempting to deep fry their first turkey.

Make sure you use fresh peanut oil for the frying. You can reuse the oil up to 3 times (2 is preferable) if you're deep frying multiple turkeys.

NOTE: If you have a deep fryer that says it can hold an 18 lb. turkey, DO NOT use a turkey over 15 lbs. This will allow the legs and wings to open up and cook between the leg/body and the wing/body.

Place the fryer AWAY from all structures at least 20 feet and make sure you have a fire extinguisher handy just in case one of those “hold mah beer and watch this” moments occurs.

1) Make sure the turkey is dead, defeathered AND it has signed all hold harmless agreements, liability statements and other legal documents giving you permission to fry its dead body. This will keep PETA off your backs. (ok, that was sarcasm)

2) Make sure, if you buy a frozen turkey, it is COMPLETELY, totally and absolutely thawed

3) The night before, inject it with the sauce of your choice (We use a butter/garlic sauce. You can use hot sauce, italian etc. etc.). Inject it into the meat all over the turkey and leave in the fridge overnight so the sauce can saturate the meat

4) BEFORE you attempt to deep fry, perform the "Water test". Take the turkey out of the fridge and place it in the fryer exactly as you would if you were deep frying (i.e. a*s end up).

5) Fill the container with water to 1" below the top of the turkey (Hot oil expands and will cover the turkey during frying).

6) REMOVE the turkey from the fryer and mark the water line with a magic marker or some other sort of marker. Pour the water out of the fryer then DRY OUT the inside of the fryer AND the turkey as best as you can

7) Fill oil to the line you have marked.

8) Fire up the flame and using a thermometer, heat the oil to 400 degrees.

9) TURN THE FLAME OFF using the hose cutoff AND turn the tank off. MAKE SURE the turkey is set on the stand with legs at the top (A*s end up).

10) Using a broomstick or some other sort of handle (use 2 people for this), put it through the O-Ring (triangular on some model fryers) and gently lower the turkey into the oil. WATCH FOR SPLATTER.

11) Once the splatter has stopped, re-open the gas valves and relight the burner. Cover the pot with the top but leave SLIGHTLY cracked. Using a thermometer, bring the oil to 350 degrees and adjusting the flame, keep it there.

12) Cook the turkey for 2 minutes 50 seconds per pound starting the clock when you have immersed the turkey in the oil. DO NOT EXCEED THIS TIME LIMIT or the turkey will be overcooked. (A 15 lb. turkey will be done in 42.5 minutes)

13) DON’T have that second beer you’re thinking about

14) When the time is done, TURN OFF the hose shutoff AND turn off the tank.

15) Using a broomstick or other suitable handle, SLOWLY raise the turkey out of the oil and hold for 60 seconds to allow oil to drip back into the fryer.

16) Using a thermometer, place it into the bird between a leg and the body. It should hold a minimum of 160 degrees for 20 seconds.

17) Place in an aluminum roaster (or other roaster if you prefer), take it in the house and enjoy.

18) DO NOT attempt to empty the oil from the fryer for a good 24 hours. Give it plenty of time to cool off.

Some things to remember:

1) DO NOT place the fryer on or near wood such as a house or deck. The smoky taste will not transfer from a burning structure to the turkey

2) TRY not to be inebriated when doing this, it's extremely dangerous

3) DO NOT use a turkey that is partially frozen. Talk about splatter from he*l.

Y'all can feel free to add any other do's and don't's (is that a word??) to this list.

Be prepared to be complimented on how good the turkey was.


TOPICS: Chit/Chat
KEYWORDS: thanksgiving
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1 posted on 11/24/2015 4:36:07 PM PST by GeorgiaDawg32
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To: GeorgiaDawg32

Stop, drop and roll?


2 posted on 11/24/2015 4:39:03 PM PST by bubbacluck (America 180)
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To: GeorgiaDawg32
IBTLDAFTIMLV.

That's "In Before The Let's Dunk A Frozen Turkey Into Molten Lead Videos."

3 posted on 11/24/2015 4:39:28 PM PST by Steely Tom (Vote GOP: A Slower Handbasket)
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To: GeorgiaDawg32

Instead of 4, 5 and 6, just put the turkey in the empty fryer and fill to the correct level with oil, then pull the turkey out and let all the oil drain back into the fryer. No need to do both water and oil.


4 posted on 11/24/2015 4:40:22 PM PST by Hugin ("First thing--get yourself a firearm!" Sheriff Ed Galt, Last Man Standing.)
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To: Hugin

The hot oil needs to seer the outside of the turkey as it’s immersed. Oil that’s already in/on the turkey may make it oily as a result.

My opinion, yours may differ.


5 posted on 11/24/2015 4:43:43 PM PST by GeorgiaDawg32 (www.greenhornshooting.com - Professional handgun training.)
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To: GeorgiaDawg32
Rookies, pls be sure to remove the neck & giblet from inside your turkey.

...they're for use making your gravy.

6 posted on 11/24/2015 4:43:57 PM PST by TexasCajun (#BlackViolenceMatters)
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To: GeorgiaDawg32

A medium Kiloton nuke could turn a big chunk of the country into glass, we have the technology./s


7 posted on 11/24/2015 4:44:51 PM PST by mountainlion (Live well for those that did not make it back.)
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To: GeorgiaDawg32

Don’t cook it on your wooden porch right next to the house...


8 posted on 11/24/2015 4:46:22 PM PST by 2banana (My common ground with terrorists - they want to die for islam and we want to kill them)
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To: GeorgiaDawg32

Putin night get us a larger than life demonstration.


9 posted on 11/24/2015 4:46:24 PM PST by cableguymn (We need a redneck in the white house....)
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To: GeorgiaDawg32

Jeez, i came here thinking it was a plan to get rubio out of the race.


10 posted on 11/24/2015 4:47:02 PM PST by C210N (When people fear government there is tyranny; when government fears people there is libertye)
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To: GeorgiaDawg32

Go to a restaurant and say “I’ll have the fried turkey.”


11 posted on 11/24/2015 4:47:04 PM PST by Larry Lucido
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To: TexasCajun

Hey, make sure you save the neck for me!!!


12 posted on 11/24/2015 4:47:12 PM PST by GeorgiaDawg32 (www.greenhornshooting.com - Professional handgun training.)
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To: GeorgiaDawg32
Do you need a good excuse to buy a shop crane?


13 posted on 11/24/2015 4:49:35 PM PST by smokingfrog ( sleep with one eye open (<o> ---)
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To: GeorgiaDawg32

You pull the turkey back out, drain it, then heat the oil and put the turkey back in the hot oil. The small residue coating the turkey isn’t going to matter.


14 posted on 11/24/2015 4:53:05 PM PST by Hugin ("First thing--get yourself a firearm!" Sheriff Ed Galt, Last Man Standing.)
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To: Steely Tom; GeorgiaDawg32


15 posted on 11/24/2015 5:01:25 PM PST by BBell
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To: GeorgiaDawg32

I wonder how many insurance claims have the words; turkey, fryer and fire? I wonder if claims are automatically reduced for additional words of; beer, football, bourbon, football, brother-in-law, football or maybe football? One thing for sure, once that oil-fueled fire starts, forget the turkey, turkey!


16 posted on 11/24/2015 5:04:36 PM PST by SES1066 (Quality, Speed or Economical - Any 2 of 3 except in government - 1 at best but never #3!)
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Support Free Republic.

17 posted on 11/24/2015 5:07:54 PM PST by RedMDer (Support Free Republic and Keep FReedom ALIVE!)
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To: GeorgiaDawg32
Heavy Metal Turkey!


18 posted on 11/24/2015 5:08:11 PM PST by COBOL2Java (I'll vote for Jeb when Terri Schiavo endorses him.)
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To: smokingfrog

That’s at least a step beyond the Alton Brown fry derrick.

https://youtu.be/O14bgW8xmqk


19 posted on 11/24/2015 5:11:31 PM PST by FreedomPoster (Islam delenda est)
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To: GeorgiaDawg32

The Master built electric fryers are the best! I have used propane and other fuel but Master built indoor electric are amazing!

That said after decades of frying this year it’s just Mrs p6 and me so we are doing a small, 13 pound bird in the oven.

Looking forward to it.


20 posted on 11/24/2015 5:16:02 PM PST by prisoner6 (Unmutual and Disharmonious)
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