Posted on 10/23/2002 7:49:37 AM PDT by 1Old Pro
It's time for me to start planning so that I can fulfill my promise to deliver a tasty fried Turkey this Thanksgiving Day.
I know many of you have had experience with this culinary process and am looking for input and advice. I'm told that there is simply no better way to cook a Turkey so I am going to give it a go.
1) First, I have a series BTU outdoor gas cooking grill but I need to buy the pot. They come in many sizes so I'm wondering what is a good size (not too big or too small).
2) I see some pots have the "liner" pot with holes so it's easy to remove the bird from the oil. Others simply have "hooks" to lift the bird out. Anyone have suggestions here and perhaps even a website to purchase these?
3) What kind of oil, and how long do you cook various weight birds?
4) Any special (secret recipes) cooking suggestions?
5) Any websites that offer good info on frying a Turkey?
Thanks for your help and perhaps this post will encourage others to try something new.
I use a hook through the cavity with a big pot. The size of the pot doesn't matter to me - the fire does though. If the temp outside varies (or the wind is blowing) or it is extremely cold, take several readings with a thermomoter before dunking the bird. You don't want the oil temp to fluctuate.
If you're really wanting to have a serious turkey meal, consider Bleu Cheese Dressing, Oyster Dressing, grilled bacon-wrapped asparagus, and pecan and goat cheese over greens. It's a Texas thing.
Enjoy it. This year, we'll probably do another 16# turkey - although I'm considering frying 2 ducks - my wife is suspect because of the fat content.
Senator John Breaux, Louisiana, Specialty Recipe for Cajun Deep Fried Turkey
It's not a good idea to use your grill for a heat source. Too much risk of spillover having a disasterous effect. I purchased a frying grill base at my local grocery store last year, but I've seen them at Wal-Mart. You get a set of hardware that include everything you'll need, with instructions for use. You provide the gas bottle.
The kit has the perforated liner. The liner is a better choice than the "hooks" you refer to.
The kit also has a long thermometer. You'll need it, so keep it handy.
Oil? Peanut oil has the best qualities, in that it has a relatively high smoke point. I've used canola, too. Don't use shortening because it burns way too easily and is hard to control the temperature. The key to selecting the right oil is smoke point. Get the highest you can.
It takes about 4 minutes per pound of turkey, so a 13-pounder cooked in about 42 minutes at 350 degrees F.
As to the size you want, maximum weight will come with your instructions that come in the deep-frying kit.
One piece of advice you didn't ask for: Make sure the bird is completely thawed, and that you've thoroughly blotted out all moisture inside and outside the bird. Any traces of water will cause you grief, because it's the nature of water to evaporate when hitting 350 degree oil. Forcefully, if necessary.
I'd recommend that you do what I did when I first got my turkey frier: Buy a whole uncut chicken and experiment on members of your immediate family before you cook for company.
Put Bird in empty pot ahead of time and then fill with enough water to cover. Remove bird and this will show you about how much peanut oil it will take to submerge the turkey later.
LOL! You should see all the geese around here in suburban Chicago, who have decided that it's not worth the effort to fly south any more when they have a cushy life living around the retention "ponds" here these days. The only time they left over the last several years was when we got 40" of snow in about 3 weeks.
I made a circular shield of twelve inch sheet metal flashing. This protected the burner and lower portion of the pot from wind. It made a big difference in getting the oil temperature up and keeping it there.
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