Posted on 11/25/2008 5:56:26 AM PST by GeorgiaDawg32
Feel free to cross-post this to other boards of which you may be a member.
In keeping with the Thanksgiving spirit, I thought I'd put this up for those who are going to deep fry their turkey and especially for those who will be attempting to deep fry their first turkey.
Make sure you use fresh peanut oil for the frying. You can reuse the oil up to 3 times (2 is preferable) if you're deep frying multiple turkeys.
NOTE: If you have a deep fryer that says it can hold an 18 lb. turkey, DO NOT use a turkey over 15 lbs. This will allow the legs and wings to open up and cook between the leg/body and the wing/body.
1) Make sure the turkey is dead and defeathered 2) Make sure, if you buy a frozen turkey, it is COMPLETELY thawed 3) Inject it with the sauce of your choice (We use a butter/garlic sauce. You can use hot sauce, italian etc. etc.). Inject it into the meat all over the turkey and leave in the fridge overnight so the sauce can saturate the meat 4) BEFORE you attempt to deep fry, perform the "Water test". Take the turkey out of the fridge and place it in the fryer exactly as you would if you were deep frying. 5) Fill the container with water to 1" below the top of the turkey (Hot oil expands and will cover the turkey during frying). 6) REMOVE the turkey from the fryer and mark the water line with a magic marker or some other sort of marker. 7) Fill oil to the line you have marked. DRY out the inside of the fryer. 8) Fire up the flame and using a thermometer, heat the oil to 400 degrees. 9) TURN THE FLAME OFF using the hose cutoff AND turn the tank off. MAKE SURE the turkey is set on the stand with legs at the bottom. 10) Using a broomstick or some other sort of handle (use 2 people for this), put it through the O-Ring (triangular on some model fryers) and gently lower the turkey into the oil. WATCH FOR SPLATTER. 11) Cook the turkey for 2 minutes 50 seconds per pound starting the clock when you have immersed the turkey in the oil. DO NOT EXCEED THIS TIME LIMIT or the turkey will be overcooked. (A 15 lb. turkey will be done in 42.5 minutes) 12)Once the turkey is in the oil and the splatter has stopped, re-open the gas tank and restart the flame. Using a thermometer, adjust the oil to 350 degrees. Cover the turkey but leave the top SLIGHTLY cracked. 13) When the time is done, TURN OFF the hose shutoff AND turn off the tank. 14) Using a broomstick or other suitable handle, SLOWLY raise the turkey out of the oil and hold for 60 seconds to allow oil to drip back into the fryer. 15) Using another thermometer, place it into the bird between a leg and the body. It should hold a minimum of 160 degrees for 20 seconds. 16) Place in an aluminum roaster (or other roaster if you prefer), take it in the house and enjoy.
Some things to remember: 1) DO NOT place the fryer on or near wood such as a house or deck. The smoky taste will not transfer from a burning structure to the turkey 2) TRY not to be inebriated when doing this, it's extremely dangerous 3) DO NOT use a turkey that is partially frozen. Talk about splatter from he*l.
Y'all can feel free to add any other do's and don't's (is that a word??) to this list.
Be prepared to be complimented on how good the turkey was.
I start laughing at the sight of the turkey falling in the very beginning...enjoy
http://www.youtube.com/watch?v=snztuhK28hA
Wow, you really are a pro!
I find they go in a lot more quietly if you start with cold oil, then gradually increase the heat.
Oh, wait. That’s the instructions for all of us McCain voters.
I’ve fried slightly fewer than 100. Long sleeves, long pants, leather boots. I don’t care how frickin’ hot it is in the deep south. Cover up. You’ll thank me if hot grease splatters.
Thick gloves and eye protection are also essential.
You can make maximum use of your oil if you fry three or four turkeys consecutively. Give them to friends, neighbors, etc. Better yet, have them supply the thawed bird.
Once you’re done frying, let the oil cool for a day before you try to pour it into a plastic container. Not a few minutes, not a few hours. Hot oil will melt plastic and turn everything into goo.
Scatter kitty litter around the base of your fryer to soak up splashed oil, if you are on concrete or brick. It’ll keep your patio clean.
Frying turkeys is not brain surgery, but go easy on the tequila until the last one is done.
And for crying out loud, don’t try frying a stuffed bird unless you have a death wish.
Look, I’m sure it’s the best method, or brining is, or whatever.. I bought a silly Butterball, defrosted it for 4 days, threw on a little salt and pepper, basted it twice, and it was the most moist turkey we’ve ever had, golden brown skin, plump. So I don’t know. It was easy, safe, and the best damn cheap turkey we’ve ever had.
There real good fried properly but severe flame up can happen if you get the oil to hot.
Please dont burn house your house down.
I’m worried that I’m going to lose my job over this thread. I just admitted to one of my agents that I’m going to be smoking a turkey this Thanksgiving. Of course, it could be worse - I could be smoking hams. He said they’re going to be keeping an eye on me.
right, which is why I said nothing bigger than 15..
The old way is the best way...at least if you like dressing and gravy.
The old way is the best way, ...if you like the all day aroma of a turkey roasting in the oven.
We’re going to be trying the garbage can method next weekend at scout camp.
Pound a stake deep in the ground.
Place turkey, butt first onto the stake
Place a steel trash can over the bird
Ring around the trash can with one complete bag of charcoal
Place some charcoal on top of can.
Walk away for 2-3 hours
Methinks your FIRST problem was mistaking a Little Bustard for a Turkey!
Don't know what the Bustard tastes like, probably more like Pheasant than Turkey..:-)
And the shrapnel from the exploding skull ~ oh the humanity!
Do you have to light the charcoal?
Well I think it should be done by now....I always thought frying was faster than that.
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