Posted on 11/18/2007 6:28:56 AM PST by GeorgiaDawg32
If you have a fryer that says it will fry an 18 pound turkey, do NOT put an 18 pound turkey in it. It is too large and there isn't enough room for the oil to cook between the leg and body of the turkey. I HIGHLY recommend NO MORE than a 15 pounder. This allows plenty of room for frying between the leg and body.
DO 1) make sure the turkey is dead and COMPLETELY thawed. Make sure the fryer is a minimum of 15' from any potential source of fire, i.e. car, truck, house etc...have a fire extinguisher handy.. 2) make sure you give the deep fryer the "water test"..(This is EXTREMELY IMPORTANT so you don't overfill the oil) i.e. put the turkey in the fryer exactly like it would be were you going to begin deep frying, then fill with water until the water is approximately 1"-2" below the top of the turkey. (Once the oil heats up and expands, it will cover the top of the turkey). Take the turkey out of the fryer and mark the water line. Dump the water, dry out the fryer, dry off the turkey and fill the oil to the line you marked. USE PEANUT OIL FOR BEST FLAVOR. 3) Turn on the fryer and get the oil temp up to approximately 400 degrees. 4) Turn the fryer OFF at the tank and using a broomstick (if you need one contact my ex-wife, she has plenty) or other stick, put the stick through the hook and SLOWLY put the turkey into the oil. Watch for splatter. 5) When the turkey is in the oil and the splatter has stopped, relight the fire and bring to 350 degrees using a thermometer. 6) Fry for 2 minutes 50 seconds per pound, no longer or the turkey starts to dry out. The 2 minutes 50 seconds START when you begin to drop the turkey. (Using this method means a 15 pound turkey will take close to 42 minutes to complete) 7) Turn off the fire and using a broomstick, remove the turkey from the fryer. Hold over the fryer for a minute or two so the oil drains back into the fryer. 8) The turkey is done when a temperature gauge is inserted between the leg and body of the turkey. It should maintain at least 160 degrees for 20-25 seconds. HINT: If the temp gets up to 200 or more, the turkey may be overdone (but will still be delicious).
DO NOT 1) Attempt to make it onto Funniest Home Videos by starting the frying process with the statement "Hey y'all, hold my beer and watch this"..recipe for disaster 2) Drop a fully frozen turkey into the oil from 5 feet 3) Use the fryer next to a wooden house in hopes the turkey picks up that good smokey taste 4) Sit in the oil indian style while clutching the turkey to your chest. 5) put a beer into the cavity of the turkey before you drop it into the oil 6) Get toasted before or during the frying process (see 1 above). 6) Use the fryer on a wooden deck 7) attempt to drain the oil out of the fryer for at least several hours. Leaving it to cool overnight is the best policy.
If anyone has any other DO'S or DON'T's to add, please feel free.
Above all, be careful and enjoy..fried turkey, the best you can eat..
Happy Turkey Day
Just a guess here...trying to get a live turkey into pretty much anything will be an issue. A fryer? Hmm, guessing it's an issue. Never tried it personally, but then again, I like my eyes.
yea, I’ve seen that one about a hundred times and that’s why I put this article up. Far too many people OVERFILL the oil, then when they drop the turkey, it’s all over..
can y’all do me a favor and ping your lists to this? Just in case anyone on them will be deep frying their turkey this year..many thanks in advance.
(I have NO clue how to put a ping list together)..
I love Holiday Classics.
F-I-L, Mrs. F & I are eating out this year.
(writing that one down for Next Time)
Gobble, gobble, gobble. That's the sound of a turkey laughing it's drumsticks off because of the recent rash of turkey- fryer accidents. This particular fire was started at a Navy building a couple days before Thanksgiving by a sailor who brought his commercial turkey fryer in from home. Seems he chose to ignore a few of the precautions on the fryer, like don't use on a wood deck, don't use under eaves and overhangs, and keep well away from buildings.
Folks, the holiday season is in full swing and parties are everywhere. Don't let a fryer fire or any other cooking mishap spoil the fun. If you plan to use one, pay careful attention to the safety instructions. Use your head and do a quick risk assessment before getting started.
www.safetycenter.navy.mil
(will have to rent that movie sometime so I can get the references)
bump
NOW they tell me!
"Tard" refers to the ping list members and not to the subject of the thread.
List of Ping Lists
I liek my method, call up Busters BBQ on Preston In Pasadean. Ask them what packages they are doing , decide on one,go pick it up at 1100 hours for a 1200 dinner. That way we are done in time forteh games.
Either that or turn on your TV. TBS (or TNT, one of those) runs it from 6PM Christmas Eve till 6PM Christmas Day.
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