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TURKEY day coming! Need advice on "frying" a Turkey
Posted on 10/23/2002 7:49:37 AM PDT by 1Old Pro
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Great tips, thanks. One thing learned so far, if smaller birds are better than I'll get the 26qt pot ( up to 16lb bird) rather than the 32qt pot (up to 25-28 lb bird)
To: 1Old Pro
To: 1Old Pro
There are some great suggestions posted here. Going to try some myself. We've been deep frying turkey for parties for several years. The only thing I didn't see so far, make sure you leave the bird rest long enough after removing it from the oil and prior to carving. It will take longer than your baked bird. This year going to fry one and smoke one. But definately fresh not frozen.
103
posted on
10/23/2002 11:37:07 AM PDT
by
cork
To: oldcomputerguy
Those pictures came off a web site I found. I posted them for clarity on the broom stick thing.
Every year a bunch of us decide to make thanksgiving dinner for the singles in the town. NOT NEEDY, just singles.
The saga starts about 2 weeks before Thanksgiving when we go shopping for the turkeys. In other words, off to the turky ranch about 2 hours away. We select our gobblers (young hens on the hoof) and ask the rancher to prepare them for us. He delivers about 4 days later when he comes to the grocery store too.
A couple of us go to Sams and get the oil and other necessities.
Day before t-giving, we prepare the birds. Inject the muscles with marinade. Of course, others are preparing stuffing, cranberry sauce, and the other food.
Thanksgiving day, up early, get the snow shoveled off, prepare the area. If dinner is 2pm, we start the first bird about 11 am. One of the guys is a volunteer firefighter, so we use a remote thermometer monitoring device to check the temp.
As I said, 3 1/2 mins per pound works out well. We put the cooked birds in styrofoam containers to keep them warm (this works out well).
One of the things we have to do is tag the birds after cooking as to the spices we used. We have a tendency to get them mixed up (probably too many beers) and everybody wants to know what spices they are eating.
A lot of people on this thread have talked about the grease. IMHO, the fat coming out of the fried turkey is one of the true benefits. A fried turkey is the juicest bird I have ever had. To hell with healthy eating on thanksgiving day.
Once you have had a fried turkey, you will never be happy with a baked turkey again.
104
posted on
10/23/2002 11:42:49 AM PDT
by
Lokibob
To: 1Old Pro
To: Dogrobber; 1Old Pro
Also, keep small children and pets away from the cooking site. 
To: blackdog
My kids get a kick out of me when I say we should be trapping the geese and delivering them to the local food shelters to feed the homeless. They know I'm onto something. :-) My son once rode his bike home from gymnastics practice past one of these ponds and was amazingly chased several yards by a honking goose. The geese around here just keep breeding and breeding and breeding. Every spring, there are new goslings following around their mommies. The only effective way I've seen them be discouraged from hanging around the ponds and leading their cushy lives :-) is by importing a pair of swans (natural enemies of the geese) or putting up reeds, rushes, grasses, cattails, etc. around the ponds, which apparently the geese are scared of, since those grasses hide their natural enemies :-).
To: CholeraJoe
Hot oil splashed on you is very painful. Been there, done that. Remember those popcorn poppers with the Teflon-surface and the little circle in the bottom where you were supposed to put the oil and the popcorn seed in the bottom, with the plastic lid for flipping over and using as a bowl when the popcorn popped?
The first time I ever used one, I put too much oil in it and didn't flip it fast enough. Burnt my little piano-playing hands, I did and slept that night with my hands in cold water (we had no money to run to the hospital emergency room back then). 'Twas NOT fun at all.
To: NotJustAnotherPrettyFace
This past summer I saw a few golf course ponds which purchased large fiberglass alligators. They are balasted to float mostly submerged and have solar powered glowing eyes. Not a single goose since. The geese may become wise sooner or later but it seems to work pretty well for now!
To: blackdog
I have a plumbers burner that they use to melt molten tin/lead. It puts off about ten quadrillion BTU's. Boils a keg of water in about ten minutes. You've gotta watch it with oil though, it can scorch. LOL - no fooling! :-)
When real men do real cooking, they need the right tools for the job. I have made a motorized terret griddle for our fly in breakfasts.
I'm not used to working with industrial-strength cooking tools, but I can imagine it 8-].
To: NotJustAnotherPrettyFace
Sorry. I've got peanut oil burns all over my body from frying turkeys.
Well maybe only one or two.
To: oldcomputerguy
I think that's called "snow". S-N-O-W. Snow. It falls down from the sky in certain climates. ;-}
PS I'm married to an "oldcomputerguy".
To: NotJustAnotherPrettyFace
I'm not used to working with industrial-strength cooking tools, but I can imagine it 8-].
To: MinuteGal
It's not very polite to entice a fellow FReeper with a description of such a delicious meal and then not even invite him over to enjoy the meal!
To: ItisaReligionofPeace
But I DID invite you, I REALLY did! (my best Sally Field impersonation here). See my post #100!
I said "comonamy house"! Wadsamadderyou, you don't capice Italiano?
LOL!
Leni
To: 1Old Pro
One word Turduckhen.
Next year I'll be frying a TurGoosHen.
Some day I'll be frying a cowpiglamturgooshen...
To: MinuteGal
No Italiano for me! We are in the same state! Luckily I have a wonderful family to spend Thanksgiving with. Thanks though!
To: MinuteGal
Is this Thanksgiving day or planning the Normandy invasion? Hahahahahahaha! Only guys would go to these lengths (wink, wink).
Don't have no chainsaw to carve the turkey with, anyhow.
You and me both, hun! :-]
To: oldcomputerguy
Very interesting - thanks for the chemistry lesson (seriously).
To: Misty Memory
LOL - hahahahaha! Love it! You read my mind!!!!
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