TURKEY day coming! Need advice on "frying" a Turkey

[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.

[1Old Pro]

It's not a good idea to use your grill for a heat source.

I guess I wasn't clear, I have the type of burner that is commonly used for this. I have used it previously for large pots of clams. It's something like 70,000 BTI's.

[PBRSTREETGANG]

If you're doing this on Thanksgiving Day, please be certain that children can not get near the Turkey fryer.

[NotJustAnotherPrettyFace]

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.

Great advice - worth repeating. No one wants their turkey to go "KABLOOM!" on Thanksgiving Day. :-)

[agrandis]

It's been a while, so the time for cooking is from memory, and should be double-checked.

Oil: Peanut oil! Get it good and hot on the burner. Make plugs n the turkey, wherein you stuff plenty of garlic. Make about a dozen of these on a 20 lb. turkey. Stuff bacon strips over the garlic in the plugs. Coat the turkey in a good cajun powder mix, or just plain old cayenne. Drop it in the oil for about 5 minutes (for a smallish-medium turkey). that's my memory of it. I agree that it's the best way to cook a turkey, by far.

[Cyber Liberty]

Gotcha.

[fight_truth_decay]

Practice with a chicken before the big T DAY!

[CholeraJoe]

I've fried dozens all delicious. Get a pot with a grid at the bottom, it drains the oil better. Bayou Classic or Cajun Cooker are two brands I know of.

Use peanut oil to fry the bird. Most Walmarts carry large containers of peanut oil. If someone is allergic to peanuts you can use canola oil but it's pricier.

Use a turkey of 15 lb or less injected with Cajun Injector marinade into the breast and thighs. Use up to 1 jar of marinade per bird. Fry at 375 for 3 minutes per pound.

Safety first. Work outdoors. Wear long pants, long sleeves, leather gloves and eye protection. Hot oil splashed on you is very painful.

Feel free to FReepmail me for questions.

[Cyber Liberty]

You bring up a good point: Any seasoning to be used needs to be injected into the turkey in some manner, not just rubbed on.

[1Old Pro]

Then you must baste it every few years.

I heard you baste it every few BEERS.

[Dogrobber]

Please be careful. People have been know to be very seriously burned when deep frying turkey this way. Most of the posts above have great safety tips. One tip which is the best is doing a "dry" test using the turkey you are going to fry and measuring the amount of fluid (using water)what you are going to need to fry the bird. I also endorse the use of a broom stick to make the lift (use two people if you can, one on each side). Also, keep small children and pets away from the cooking site.

Good luck and good eating.

[agrandis]

If you're doing this on Thanksgiving Day, please be certain that children can not get near the Turkey fryer.

In fact, even if you're NOT doing it on Thanksgiving Day...;-)

[blackdog]

An old beer keg is the best. Really heavy metal. I plasma cut the top off, leaving two spots on the rim for grip handles. Great for brewing beer, frying turkeys or anything else that fly's, trots, swims, or crawls. They are also great for using as the scald pot when butchering and plucking chickens, ducks, geese, and the like. FWIW, last year we also deep fried some guinea hens. They were great. We have begun to drift from store bought turkeys. Once you've had fresh you will never go back.

[ladyinred]

The only way I have had fried turkey is cut up like you do chicken and fry it the same way. It was yummy and "tasted just like chicken!"

[ladyinred]

Hey! You know all about those "turkey" things don't you?

[NoKnownPurpose]

Another turkey cooking method... Beer Butt Turkey.

http://homecrew.tripod.com/camping/id13.html

I've tried beer butt chicken and aside from the olive oil catching fire and burning the outside of the bird to a blackend crisp the bird was the best I'd ever tasted...

[jospehm20]

I did it first time last Thanksgiving. I was in Germany for many years and had not ever heard of frying them until I got to Texas. I followed the instructions that came with the fryer and it came out very good. I think I will try the salt and salted butter thing that you suggest.

[fight_truth_decay]

[Cyber Liberty]

You're in for a treat. Once you fry a turkey, and enjoy the juicy meat sealed inside, you'll never want to roast one again.

It's surprisingly ungreasy.

[NotJustAnotherPrettyFace]

Just what size stove does one need to use a BEER KEG as a pot, pray tell? Our piddly burners won't handle a beer keg :-).