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

[BigWaveBetty]

Probably because the news media is obcessed with that Basketball Brawl.

Ugh, if Rush spends more than 5 minutes on this stupid subject I'll scream.

Btw, speaking of media and their lack of ability to see a story, as I knew it would, "it" has reared it's ugly head. What is "it"? That would be the ammunition that Saddam and his toadies (namely France, Russia, etc...) gave to our media to negate our intel credibility. Andrea Mitchell and others all over this weekend "sadly" proclaiming, "How can the world trust what we say, due to the bad information we relied on to go into Iraq?", now that Powell is pointing his finger at Iran.

Funny how the media allows itself to cherry pick the intel that's credible in their eyes. I'm pretty sure I have the formula; Anything that states President Bush is wrong is correct, anything that states President Bush is right is incorrect.

And the MSM wants us to believe they're complex. sheesh!

[1Old Pro]

I routinely fry Turkey's in the 15-16 pound range without a problem. What I need this year is some recipe's for HOME MADE injection mixes? Any ideas??

[Iowa Granny]

May your stuffing be tasty
May your turkey be plump,
May your potatoes and gravy have nary a lump.
May your yams be delicious and your pies take the prize,
and may your Thanksgiving dinner stay off your thighs!

Wishing you a happy Turkey Day!

[lodwick]

Deep Fried Turkey Idea

[mountaineer]

the MSM couldn't care less if the President's life is endangered.

Sadly, I believe you're absolutely correct.

[daisyscarlett]

the MSM couldn't care less if the President's life is endangered.

If something happens to W, then it is four years of Dick Cheney...they should think about that...they seem to hate him more than W...And since the Pubs control Congress, Cheney could essentially name anyone he wanted as his Veep. Think Cheney-Rummy, hee hee

[Xenalyte]

Ping 'cause you'll need a recipe to go with that brand-new fryer! Fryer! Fryer! FRYER!

[lodwick]

During the Civil War, governors had not hesitated to use their Thanksgiving proclamations to show their advocacy for the Union or the Confederacy. Illinois Governor Richard Yates' 1864 proclamation stated:

”Let us praise Him that He has crowned our armies with victory, and pray our Heavenly Father that He will shield our soldiers in all their perils, lighten their sufferings on the march, in hospital and in battle – and console the hearts of their bereaved families at home – and that He may deliver our country from her enemies, and so direct the administration of our national affairs as to give all the blessings of permanent prosperity and lasting peace to our nation.”

It is no surprise that, after the war ended, a divided country found no unity in the new national holiday.

Perceived – and now hated - as a “Yankee holiday,” Thanksgiving provoked strong feelings of resentment among many southerners. The Presidential Thanksgiving Proclamation issued by Andrew Johnson in 1868 expressed a wistful and modest wish:
“We are permitted to hope that long-protracted political and sectional dissensions are at no distant day to give place to returning harmony and fraternal affection throughout the Republic.”

It took many years to restore harmony and fraternal affection. Thanksgiving only gradually regained its popularity in the South. The original prewar national recognition of the Thanksgiving holiday was largely due to the influence of Sarah Josepha Hale and her widely-read Godey’s Lady’s Book. Domestic magazines, which proliferated greatly in the 1870s and 1880s, played a similar role after the Civil War. Often published in the Northeast and fond of featuring Thanksgiving menus and decorations as a theme for November, these new "lady's magazines" gradually softened the feelings of Southern women.

[MaeWest]

...big danger is when the turkey is still partially frozen... has to be completely thawed or there is risk of explosion.

So this could also be a fun little activity for the Fourth of July...

[BigWaveBetty]

Thank you for that little diddy, that was cute.

In return I'll give you some grins. Go to http://www.cspan.org/ and click on 'Opening of Clinton Presidential Center & Library'.

The gift is this... Specific times on that video so you don't have to watch the whole thing!

At 1:01:08 is the genius of GWB and his speech writers:

"During his presidency, President Clinton seized important opportunities on issues from welfare to freetrade." [IOW, the scum didn't do squat but take advantage of republican ideas to get himself reelected.]

Then at 1:02:40 President Bush in his remarks calls Hillary, Hilly. [!!! by mistake of course, he doesn't have time to read the Guild!]

And the piece de le résistance is President Bush talking about the clinton's hook up at the library story [come to think of it I betcha that hook up story is a lie too.) and Blubba looks like he's either not listening, or is disgusted by the recounting of the tale, or is about to up chuck. Even Jay Leno used this clip as fodder!
That gem is at 1:02:05.

If you'd like to see clinton drone on while getting soaked, that starts at 1:18:15.

[Bacon Man]

Thanks for the info! We're doing our 1st fried turkey this year.

[1Old Pro]

Thanks, using 100% peanut oil I fry at about 325 degrees.

Place the turkey, breast down, on the stand several minutes before you are ready to cook. Letting the turkey set in this position for several minutes helps to drain off any excess moisture and reduce "popping" oil when it is placed in the hot oil. It is also a good practice to let the cooked turkey remain on the stand for several minutes after it has finished cooking. This allows the turkey to cool down and reduces "tearing" that may occur if you handle a hot turkey. Your turkey frying combo with oil heated to 325 degrees. * A few other things that are critical but not shown. This step is one that requires common sense and sobriety. As you place the raw bird into the hot oil the excess moisture will cause a steam explosion and the oil will "boil up". This is not as bad as it sounds. If you lower the turkey a little at a time, removing it from the oil when the oil boils up and lowering it a little farther each time until you have it completely summerged, you will avoid any problems. If you are using a forty quart pot the temperature of the oil will only drop a few degrees. If you are using a smaller pot, the temperature will drop quite a bit more so you will need to kick the heat up until the oil returns to the proper cooking temperature. The top picture shows the wings "tucked in" which helps prevent over cooking the wing tips and make a better looking finished product. The best way to season your turkey, or any other large piece of meat, is with an injector and a spicy sauce (recipe for sauce below). Use at least 1/2 oz. of sauce per pound of turkey (1 oz per pound is what we use), making sure to inject the sauce deeply and evenly. You should also season the turkey inside and out with seasoning such as salt, black pepper, cayenne or red pepper, garlic powder, onion powder, and celery salt(Tony's Chachers Creole seasoning works well). Much of the seasoning applied to the outside of the turkey will wash off during cooking, so don't be conservative when applying seasoning. We usually try to season the turkey the night before our cookout, this seems to allow the seasoning to work better. Preheat your cooking oil to 325 degrees F. Dry turkey with paper towels both inside and out to reduce the danger of splashing oil. Place the turkey on turkey frying stand, breast down, and lower the stand slowly and carefully into the hot oil. We have found by partially dipping the turkey in the oil and lifting it out several times helps remove the excess water and reduce splashing oil. We usually cook smaller turkeys (10#-12# or less) about four minutes per pound and larger birds about five minutes per pound. Make sure that the bird is completely submerged in oil. Once you have everything in place to deep fry turkeys, it is very easy to cook more than one turkey. Make a social event out of it and cook for friends and relatives. Everyone will enjoy both the cooking and the eating.

[Iowa Granny]

HAPPY THANKSGIVING!!!
When I found this recipe, I thought it was perfect for people, like
me, who just are not sure how to tell when poultry is thoroughly
cooked, but not dried out. Give this a try.

12-16 lb. turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT) Salt/pepper
to taste
Preheat oven to 350 degrees.
Brush turkey well with melted butter, salt, and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the turkey's a$$ blows the oven door open and the turkey flies
across the room, it is done.

And, you thought I couldn't cook ;>)

[lodwick]

Heheh - good grief.

[NYpeanut]

Well, OK, but Kirstie will need to do this more than once, and forget about the House of Pies for a while. (As always, check with your doctor before starting any weight loss program or diet, and drink plenty of water.)

48 HOUR LIQUID DIET:

1 1/2 CUP CARROT JUICE

1 BANANA

1/2 CUP GREEN TEA / STRONGLY BREWED

1 SCOOP SOY PROTEIN POWDER

Blend all the ingredients together. Serve over ice. Recipe yields 2 servings. Drink every 3 hours or less (up to 6 times per day). Try to use juices with no added sugar or corn syrups, this is the key to losing fast.

You are to eat NO SOLID FOODS, this is the key to losing weight. If you feel like you cannot make it, eat things that are mostly water, such as lettuce and celery or baby carrots.

Do this diet for 2 days ONLY. It is not meant to be continued after 2 days. It is meant to jump start your weight loss, or to get off those pesky 5-10 pounds quickly. This can be repeated every 4 weeks.

[Timeout]

Oh man, you had me going with the popping turkey!

For perfect...and I mean perfect!...turkey, use this:

Moistest turkey you'll ever taste! Mine will cook a 22-pounder. And the kitchen stays cool to boot!

Our men also do a fried turkey at Thanksgiving. Before they dunk the bird in the hot oil, we round up the women & children and all go in the house. That moment when the oil "explodes" is awfully scary. Sure tastes good, though!

[BigWaveBetty]

Whoa. I thought you were kidding. Now I'm glad I asked as I have at least 10 pounds of pesky weight I can't seem to get rid of. Thanks!

Poor Kirstie, she's just doomed.

[jriemer]

Example: Turkey fryer fire causes $71,000 in damages 11/29/2002

[BigWaveBetty]

Good story on the Chile security kerfuffle.

http://www.washingtonpost.com/wp-dyn/articles/A2550-2004Nov21.html

FR thread.
http://www.freerepublic.com/focus/f-news/1286169/posts

[Timeout]

I'm sure we all have much to be thankful for this week.

But read this touching story about what's going on in Afghanistan...what joy they are experiencing now that they're emerging from their darkness!

National Treasures
It starts a litte slow, but read it all the way through...right to the last line. Click the links, too.

"Key-holders".... I like that.

Come to think of it, this would be a nice story to share with family as we give thanks ourselves.