The Guild - The Wonders of the Fried Turkey

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[Hillary's Lovely Legs]

A Deep Fried Delicacy: The How-To on Deep Frying Turkey

Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. In fact, since deep-frying turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. To get you started, we have several deep-fried turkey recipes for you. For a Deep-Frying Turkey experience that is fun and produces delicious results follow these guidelines:

Equipment

You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location
Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

The Turkey - Size Matters
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12-14 pound turkey is the maximum size bird that can be successfully deep-fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over-exposure to the skin, which will likely be over cooked.

If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F.

Other Ingredients
You'll need approximately 5 gallons of a high-smoke point oil; more for larger turkeys. The turkey may be injected with a marinade, coated with breading or seasoned with a rub. Check our list of recipes:

Cajun Deep Fried Turkey
Ginger & Rosemary Deep Fried Turkey

Southern Deep Fried Turkey
Louisiana Fried Turkey Breast

Cooking Preparation

• To determine the correct amount of oil, place the turkey in the fryer basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
• Heat the oil to 365-375 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
• While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove skin if desired. If breading the turkey, place the turkey in a gallon-sized food safe storage bag with breading and shake to coat.
• Do not stuff turkeys for deep frying.

Frying the Turkey Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Additional Safety Tips Never leave the hot oil unattended and don't allow children or pets near the cooking area. Allow the oil to cool completely before disposing or storing. Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey. Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

The oils used to fry turkey are critical to the success of the product.

Oil Selection
Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. Peanut oil has abundant flavor and is the top choice of many cooks. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.

Oil Filtering

These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.

Oil Storage
The oil should be covered and refrigerated to prevent it from becoming rancid. The oil may be stored in the refrigerator for several months or until signs of deterioration begin. The oil will thicken when it is chilled, but will return to its original consistency when reheated.

Oil Shelf Life

According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

For more information on deep frying turkey with peanut oil, visit www.louana.com.

© 2004 National Turkey Federation 1225 New York Avenue NW • Suite 400 • Washington, D.C. 20005 EMAIL: info@turkeyfed.org • TEL: 202.898.0100 • FAX: 202.898.0203

[Iowa Granny]

Do you recall a Pumpkin Dip being posted here last year?

You dip Ginger Snaps in it,,, sort of a Dessert Dip.

[Timeout]

I'm a little peeved at Martha right now. I guess my problem is minimal compared to hers, but she sure ticked me off.

I have been making her Maple Bourbon Pecan Pie for years. My sister asked for the recipe this year. I had it in a Word doc that, for some reason, she couldn't get in her email. So I told her to go to the website and print it from there. I then sent her an email with all my notes and small changes based on my own experience with the recipe.

Pie in oven, she called this morning with some questions and nothing was making sense. I finally went to the web site, found the recipe by the exact same name, and darn if it wasn't a different recipe! Somewhere over the years they've changed it. Very different ingredients! And the cooking instructions were totally different. So, of course, the personal notes I'd sent along were confusing her even more!

It made me mad that I've been directing people to that recipe on her website with my personal endorsement. They should have changed the name when they changed the recipe or at least put up a note that it had changed. I hope her pie is good...I'm sure it will be. But it's NOT the pie I endorsed and that's embarassing.

I sent Martha Stewart Living a "tart" little note.

[daisyscarlett]

Cooking for your maid, now that is funny! I used to clean before the cleaning lady arrives but I have gotten over that, lol.

I remember that you posted this recipe previously on one of the recipe threads and there was positive feedback on it. But the timing was always off for me (shopping already done etc). Will work out good for me this time as I still have one more shopping trip left for odds and ends and I do dread it as the markets have been very busy all week.

[Timeout]

I don't remember that recipe. If you find it, please post here!

Sometimes it seems like the world has turned upside down.
Events are moving at incredible such speed.
-Bush wins, American people aren't sheeple after all.
-Liberals in despair
-Arafat in stable condition after dying in a French hospital.
-No. Korea "regime change" rumored
-Arlen Specter minimized
-Dan Rather deposed

And now National Review editors are calling for Kofi Annan to either resign or be removed!

Pinch me, somebody, I'm dreaming!!!

[lodwick]

Welcome home.

[daisyscarlett]

Welcome Home and Thank you for your service!

As I am sure you know, the Cheneys' are doing great. They were wonderful during the campaign and worked very hard for BC04. Their whole family worked hard and they have a beautiful new grandson too, to go along with their three grandchildren.

Lynne Cheney, center, wife of Vice President Dick Cheney (news - web sites), waves with Peter Nostrand, president of Christmas Pageant of Peace, Inc., right, and her grandchildren, from left to right: Elizabeth Perry, 7; Grace Perry, 4; Kate Perry, 10; after they placed the star on the 2004 National Christmas Tree on the Ellipse between the White House and the Washington Monument Tuesday, Nov. 23, 2004, in Washington. The official lighting of the 40-foot National Christmas Tree will take place on Dec. 2. (AP Photo/Charles Dharapak)

[mountaineer]

No, I don't remember that pumpkin dip. Could it have been posted on another recipe thread, e.g., carlo's? I would think you could make it something like a fruit dip, blending pumpkin, plain yogurt, powdered sugar and punkin pie spices, though.

[mountaineer]

I guess my problem is minimal compared to hers, but she sure ticked me off.

LOL!

[Iowa Granny]

Yes. Goodness Abounds. Someone on a gardening site I frequent came up with the recipe:

Pumpkin Dip

INGREDIENTS:

2 cups pumpkin puree
1 cup dark brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 package (8 ounces) cream cheese, softened
1/4 teaspoon freshly grated nutmeg

PREPARATION:

Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with gingersnaps and graham crackers.

[Iowa Granny]

Welcome Home. I'm delighted to see you here.

[najida]

I have a real soft spot for the queen. She looks exactly like my late mother( mean EXACTLY...down to the hair-do). I get a misty when I see her.

[They'reGone2000]

Welcome home CC.

VCR alert and/or background "music" for pie baking tonight:

CSPAN 8:00 p.m. Eastern Time (Wednesday 11/24)

FROM LOS ANGELES: Rush Limbaugh on Politics On Friday, November 19, the Claremont Institute honored Rush Limbaugh with the Statesmanship Award at its annual Winston Churchill Dinner in Los Angeles at the Millennium Biltmore Hotel. Mr. Limbaugh is the keynote speaker and discusses the state of politics in America.

[CheneyChick]

Thanks - it is great to be back. This is a wonderful country and totally worth protecting and fighting for.

I am ashamed to say that I'm ordering turkey dinner from the supermarket this year. Just not sure what is or isn't in the kitchen yet. I'm still stumbling over olive drab duffle bags that need to be unpacked and put away.

I love all the recipes and ideas here. You have no idea how good it is to have "normal" food again!

CC :)

[daisyscarlett]

Your Mom was a lovely and classy looking gal then cauz the Queen is aging gracefully and beautifully, IMO. Was you Mom British?

[daisyscarlett]

Image released by the White House of the 2004 White House Christmas card featuring the Red Room. President and Mrs. Bush highlight the Red Room of the White House in the 2004 White House Christmas card. Designed by Cindi Holt of Fort Worth, Texas, the original oil on canvas painting shows the room decorated for the holidays with a cranberry topiary and a glowing fireplace. (AP Photo/White House)

[najida]

Yep, my mom aged beautifully. There is a bit of British blood on her mother's side (the taint in Austrian bloodline ;) )

[Timeout]

The Christmas card is RED! Most appropriate color, I must say.

Anyone seen the prez lately?
Hmmmmm. Might he be sneaking off somewhere? (I keep thinking of Laura saying last year how much she wanted to visit Afghanistan.)

[lodwick]

I thought that he was in Crawford with King Carlos.

[bill1952]

Naw, thats just a caution to those San Fran Libs that might still eat meat. :)

[Timeout]

Well, my little tussle with Martha Stewart gets more interesting. It also presents me with a dilemma.

They swear they have NEVER changed the recipe and it's the same as has been on the site and in her cookbook since 1999. But my recipe is in a Word document and it's not typed...it's obvious that it's copied and pasted from the website (it has columns and rows). It has Martha Stewart's name on top--in the exact same green font as her website. I don't even have that font color. Within the recipe I had originally typed in the web address, but that was the only change I made. It's obviously pasted.

So now I have a mystery. Did my Word document get changed and is it not really the pie I've made for years? Now I don't know which recipe to use.

Does anyone by any chance have links to last year's holiday recipe threads? I can't remember if we did both Christmas and Thanksgiving. But I'm pretty sure I've posted the recipe on one of our threads. Better yet, did anyone copy my pie recipe???

---

(I'll say this for Martha...the same-day response to my email was excellent! Maybe she has some extra time on her hands these days.)