Deep Fried Turkey Recipes

Myself | 11/19/2001 | Randy Larsen

[michigander]

[Cagey]

turducken can't be deep fried - no way! do you know what a turducken is?

Before yesterday, no. However I watched it being made on the Home Channel last night. I'd really enjoy trying it.

[MississippiMan]

Dunno about turkey, but I cook the best ribeye on the planet. After much urging from family and friends, I've decided to put the recipe and method into commercial form. Will just give it a little try locally, along with a little e-presence, and see what happens.

MM

[Rebelbase]

"Working with several gallons of hot oil can't be a piece of cake. "

Do it outside and its a piece of cake. Enough oil to do the job is about $12-13. Cook serveral turkeys for friends and family and you become the nicest guy in the whole world...especially nice when you can get the birds for as low as .20 lb. Use the pot and burner during the off season to create seafood boils, soups and stews.

If you're a hermit, its not really worth doing, but if you have lots of friends and family, its well worth the initial purchase of $50-$70.

[Who dat?]

And once you have your set-up for deep frying the turkey, don't forget that it is good for deep frying elk steaks (if you can get them) or ribeye or prime rib in a pinch. We always used a 50/50 butter/peanut oil mix for the elk steaks though. Mmmm mmmm.

[Charles Martel]

Ping!

[Protagoras]

DO THIS OUTSIDE AND BE CAREFUL!

The only thing more plentiful than the raves about the taste, are the stories of burned down garages and such.

[Cagey]

And with a screen name like your's, you could very well be Paul Prudhomme.

[Doomonyou]

I hear that the peanut oil can cost more than the turkey, and then what do you do with it?

I haven't deep fried one yet, but from what I understand, one can filter the oil (Cheese cloth?) and re-use it.

[AppyPappy]

You can also cook peanuts in the oil ahead of time as long as no peanuts get loose and burn.

[realpatriot]

Every place I found recipies for fried turkey says peanut oil is NOT optional. Much less likely to smoke and flame up.

You can save money by doing friend's and neighbor's birds in the same oil which gets more tasty each time. Check the temp constantly, you may have to turn the heat quite high. Relax, have a beer.

[JoeGar]

They are very tasty. Propane turkey cookers are quite a fad here. (I don't have a cooker.) The oil will cost you a small fortune.

[spokeshave]

There was a web site in the early internet days (BC) ...Before dot com Crash....that had photos of using liquid oxygen on a BBG....I am sure this technique could be adapted for turkeys....anyone have a link?

[mapleleafrag]

they must have screwed it up, because i did a 10.5 lb turkey this past weekend and it was GREAT! not oily, delicious and tender/flavorful on the inside, crispy golden brown on the outside. made gumbo out of the leftovers

[Hatteras]

...and let's not forget a delicious sweet potato pie, stuffing w/sausage, cranberry sauce (as my then 6 year-old daughter said, "You know, the good stuff with the rings on it..."), and a big ol' pumpkin pie with a good 3/4" base of cheese cake baked right in...

Dang, I can smell that kitchen now...

[RCW2001]

We deep fried our first one on Labor Day and deep frying for Thanksgiving.

Just one 'newbie' tip to always follow (from experience)...MAKE SURE you use the CORRECT amount of oil for the size turkey you are cooking. This can be determined by placing turkey in pot and filling with water, submerging the turkey until about 1 inch of water covers the top tip. Measure the amount of water that was needed and once you dump and dry the pot of water, use THAT amount of oil.

I did not do this the first time and had to much oil in the pot resulting in boiling oil splattering over the top. Was a intense situation for a couple of minutes until I removed the bird and removed some oil.

Oh...on other thing, a pair of 'barbeque mits' are strongly recommended.

As for the marinade, we used a injectable that came with the cooker and it was horrid. We did not like the heavy smoke flavoring and injecting the solution made some of the meat 'mushy'. I am going to use a dry 'rub' this time.

[riley1992]

I tried explaining to Cagey that you cannot deep fry one of those but he just wouldn't listen, chezjohn.

Cagey, does this look deep fryable to you? I mean, really.

[JustAmy]

Bump for later

[Space Wrangler]

LOL!! You have NO IDEA what you are talking about!! Have you even had a fried turkey before??? First of all, the way the frying works is it seers the skin in the first 2 min it is dropped into the oil. The turkey then sheds ALL fat, as it is thin enough to seep through the seered skin. The turkey then cooks in it's own juices, as they have no way to escape. Secondly, if you were to ever taste a fried turkey, you would probably never even want a baked one again. People's taste vary, but EVERY SINGLE PERSON I know prefers the taste of fried turkey to an oven-baked one hands down. Then of course there is the TIME that is saved. A 14 lb. turkey (this is really the biggest one you need to attempt to fry whole) will cook in just under 1 hour. When you compare the time and taste factors, frying a turkey is the only way to go. Don't knock it til you've tried it!