See the Alton Brown Good Eats episode on this. He employs a large stepladder and a block and tackle as a crane to lower/raise the turkey.
Step 19. When the house burns down, call the fire department and then go out for Thanksgiving dinner. :)
My tip is not necessary but, if you fry your turkey on the concrete, any oil spillover will be there a while, like maybe a year or so. The best place to do your turkey is on a gravel driveway.
If it's light beer, two is O.K. :)
William Shatner plays with his dingle dangle
https://www.youtube.com/watch?v=XVixbf-bubs
Having Thanksgiving in LA near Monroe. Inlaws doing the cooking. Fried and smoked wild turkeys on the menu. Venison and wild pork as well.
Hope everyone has a happy happy happy and safe Thanksgiving. 🦃
Make sure the turkey is dead,
I HATE when thet start flapping around in the scalding oil, splashing this way and that as they die, like an American under Biden. I hate it.
Very good. Thank you. Never knew all that. First sentence, I mis-concluded the lawyers wrote this.
My suggestion is unwrap your turkey NOW, put it in a large colander in a large bowl, neck down, and thaw and drain as much liquid as possible before frying.
Put it in the bottom of your fridge or any place cold enough to thaw safely for 2 or 3 days.
This is a good time to dry brine it, as well.
If I was making turkey this year it would have been draining and brining since Sunday.
I do not advocate covering it with water just before frying to measure space. If you must, do it now so you have plenty of time to dry it.
You want a DRY bird to avoid the oil explosions that cause most of the fires.
Anyone need a dry brine recipe?
Look up America’s Test Kitchen on Youtube. Dan gives an excellent recipe and instructions for a roasted bird.
I've probably already had the second and maybe third at this point.
Here’s an easy timeline for getting the feast on the table by noon T-day:
Immediately, like yesterday: The turkey should be thawing.
Wednesday:
Bake the pies and cornbread for the stuffing.
Thursday:
7 am - Put the eggs on to boil.
Unpackage the turkey, remember to pull the giblet bag out. Yes, they will hide it so keep digging. Season as you wish but it’s been packaged in a salt brine so I don’t bother. Into the roasting pan with breast side up if you want a nice presentation or back side up if mother-in-law orders it. Cover with foil and bake at 350. A 20-23 lb needs 4 hours.
Put the giblets in broth or water and let slowly cook on the back burner where the heat of the oven comes out and add seasoning.
The boiled eggs should be ready.
Go sit down.
10:00 am - Prep the sides.
Uncover the turkey so it can brown on top. Use last year’s stock for the giblet gravy and the dressing. Or take it from this year’s bird.
Go sit down.
11:00 - Check for doneness, take the turkey out of the oven and cover him back up on the stovetop to keep warm.
Put the sides in the oven according to cook time with the dressing and corn casserole first. Green bean casserole and sweet potatoes and most other sides don’t take as long. Switch out as each gets done.
Roll dough for rolls and let them rise.
Go sit down.
11:40 - The homemade rolls go into the oven.
Set the table.
12:00 - Dinner is served.
No later than Monday - Pick off as much meat as you can and freeze in dated freezer bags and add a bit of the stock so it doesn’t dry out. Boil/simmer the carcass a couple hours or so and add 1 T vinegar to help get as much calcium and nutrients out of the bones. Keep lots of water in the pot.
Let cool and again, pick as much meat off as possible. Freeze the stock.
Key recommendation:
Have a 2nd person assist removing the turkey from the oil.
bkmk
My neighbor’s house burned to the ground on Thanksgiving day about 4 years ago. Thanks to a fried Turkey.
How to fry a turkey?
77 million to 74.5 million
Thank you no, that’s OK. I’ll show myself out.
Look up and then Buy a cooker called a Char Broil Big Easy !
Never have to buy expensive oil again. I’ve used these for twenty years. They use propane for convection heat your turkey will cook from the outside in sealing all juices inside beneath a beautiful browned skin.
Moist delicious turkey. Simply rub turkey down with oil on the outside, shot it full of Tony Cachere’s seasoning of your choice and in 90 minutes you’ll have the Best Turkey you’ve ever tasted. These cookers start at around $100
Their much safer too with No Boiling Oil.
Do it outdoors and away from all burnable structures
12-B) If You are lucky enough to have a WILD TURKEY (the Bird, not the Liquor) Reduce the Cooking Time to 1 minute and 30 seconds per Pound. This is due to the fact that the Wild Turkey has not been pumped full of chemicals and hormones. I speak from experience on this. I burned one to a crisp the first time I deep fried one. Only got about 2 fingers of edible meat from each of the breasts. It was a very disappointing experience. And a hard lesson learned...