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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

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.


TOPICS: Your Opinion/Questions
KEYWORDS: family; food; holidays; recipes; thanksgiving; thanksgivingday; turkey
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To: Cyber Liberty; 1Old Pro
Boy, I had the time to cook all wrong! LOL! I was thinking of fish and froglegs, I guess!
61 posted on 10/23/2002 8:19:54 AM PDT by agrandis
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To: 1Old Pro
Ever listen to the Bob and Tom show?
62 posted on 10/23/2002 8:19:58 AM PDT by ZOOKER
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To: 1Old Pro
Buy the oil at a discounter such as Wal-Mart. It will cost a small fortune. Your first fried turkey will be the most expensive turkey you've ever prepared; however, the oil is reusable.
63 posted on 10/23/2002 8:21:21 AM PDT by JoeGar
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To: agrandis
Agreed. ;-)

(Just meant that there might be a lot more activity on Turkey Day making it tougher to keep track of any little ones.)

64 posted on 10/23/2002 8:22:00 AM PDT by PBRSTREETGANG
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To: Cyber Liberty
I've promised this since last year. We are going to also cook one in the oven. This way, after the fried Turkey is is eaten up we'll have leftovers from the other one to send home with others.

I also joke that I'm frying one so that if my wife ruins the oven baked one it won't ruin the day. (ven though hers is really the insurance one).

65 posted on 10/23/2002 8:22:07 AM PDT by 1Old Pro
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To: NotJustAnotherPrettyFace
Just get a turkey deep fryer and hook up the Propane and Keep it simple..is all in the Peanut oil with a little turkey massage(rub) before hand.
66 posted on 10/23/2002 8:22:35 AM PDT by fight_truth_decay
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To: 1Old Pro
Practice makes perfect. Do the chicken thing a week before the big day.
67 posted on 10/23/2002 8:23:43 AM PDT by Cyber Liberty
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To: PBRSTREETGANG
Yeah, I knew what you meant - just giving you a hard time.
68 posted on 10/23/2002 8:24:04 AM PDT by agrandis
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To: NotJustAnotherPrettyFace
My goose is a domestic breed. For anyone wanting a free wild goose, go to those places mentioned by NotJustAnotherPrettyFace, put some corn inside one of those very large "have a heart traps". In about ten minutes you should have your goose. You might even have a few because they fight to get at the feed.
69 posted on 10/23/2002 8:26:08 AM PDT by blackdog
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To: ppaul
Personally, I de-bone them and roll them up with stuffing inside. Takes only an hour and a half and all the meat is cooked evenly.

But I just bought a turkey frier to make beer in.
What's wrong with aluminum pots?
The one I bought was only thirty dollars at JobLot and came with a 30 qt aluminum pot.
70 posted on 10/23/2002 8:27:25 AM PDT by the gillman@blacklagoon.com
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To: ItisaReligionofPeace
My family would kill me if I FRIED a turkey for Thanksgiving! Ummmmm, I can smell the aroma from the oven as we speak.

Leni

71 posted on 10/23/2002 8:31:56 AM PDT by MinuteGal
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To: 1Old Pro
Prepare for an oil fire - hose, shovel and sand. Keep the project 5+ feet away from wooden deck, roof overhang, walls. Keep pets, those that you don't intend to eat, locked away. Prepare for burns.

Do not cook under the influence of adult beverages.

I like soaking thawed turkeys in an iced (3 cups salt & 1 cup sugar) sweet brine to cover over night and then buttermilk (expensive but IMO an exotic, rich, earthy flavoring) all morning - then paper towel dry to fry.

Use a high enough BTU burner so that the oil with the bird reheats ASAP to avoid oilyness. Turn off fire as the bird is dunked, then refire.

If peanut oil is used for its good high temperature characteristics, make sure that no diners are allergic to peanuts to avoid a scene and panic.

Enjoy life with your loved ones.
72 posted on 10/23/2002 8:32:18 AM PDT by SevenDaysInMay
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To: 1Old Pro

While I was preparing this response, a lot of others chimed in.  Most of this has been covered by different posters.  I'll post it anyway.

 

http://www.turkeyfed.org/consumer/cookinfo/fryturk.html

 

Deep-Frying Turkey

Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect new twist for summer barbecues and block parties. In fact, since deep-frying turkey requires special equipment and lots of oil, groups of neighbors often get together to share the costs and the feast. To get you started, we have a deep-fried turkey recipe for you. For a Deep-Frying Turkey experience that is fun and produces delicious results follow these guidelines:

Equipment
You'll need a 40 or 60 quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine doneness of turkey. For added safety, have a fire extinguisher and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location
Place fryer on level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients
Smaller turkeys, 8 to 10 pounds and turkey parts such as breast, wings and thighs are best for frying. You'll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading (such as Shake 'n Bake) or seasoned with a rub.

Cooking Preparation
- To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
- Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
-While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions. Remove skin if desired. If breading the turkey, place the turkey in a gallon-sized storage bag with breading and shake to coat.
-Do not stuff turkeys for deep frying.

Frying the Turkey
-Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot.
-Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees F in the breast and 180 degrees F in the thigh.
- Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Additional Safety Tips
-Never leave the hot oil unattended and don't allow children or pets near the cooking area.
-Allow the oil to cool completely before disposing or storing.
-Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
-Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.

The oils used to fry turkey are critical to the success of the product.

I. Selection of Oil
Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. Peanut oil has abundant flavor and is the top choice of many cooks. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.

II. Filtering of Oil
These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.

III. Storage of Oil
The oil should be covered and refrigerated to prevent it from becoming rancid. The oil may be stored in the refrigerator for several months or until signs of deterioration begin. The oil will thicken when it is chilled, but will return to its original consistency when reheated.

IV. Shelf Life of Oil
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.


My remarks and tips:

1-  Do 3 or 4 turkeys at a time.  There is a lot of prep involved, and you need to make it worth while.  Turkey meat freezes well and retains the flavor.

2-  I'd bring the oil up to 375 degrees instead of the above 350.  Cook for 3 1/2 mins/ lb.  Be sure the turkeys are dry before lowering it into the oil.

3-  We do a variety of flavors injected into the turkey (inject into the muscles and under the skin)

    a-  Garlic and butter

    b- Cajun (hot and spicy)

    c-  Lemon and butter

    d-  BBQ (molasses, honey, butter)

Always mix the flavors with butter.  Inject the flavors into the turkey and let sit overnight.

4-    Do NOT skin the turkey.  It is the best part.

5-    The skin will be dark brown and crispy.

6-    Wire (NOTE: I SAID WIRE)  the turkeys legs together along with the tail.  Put a long loop in the wire and large enough for a broom stick thru it.  Use 2 people to slowly lower it into the hot oil.  This will allow you to stand back away from the oil and still have control. 

7-    WARNING!!!!  Once you have fried turkey, you will never want baked turkey again.

8-    A 6 pack of beer/ person involved in the cooking process really is a help.

9-    I use canola oil.  Peanut oil is expensive and you are going to use 5 gallons of it or so.  Last time I bought canola at sams it was $11 for a 5 gallon can.

10-    Fresh turkeys, not frozen!!!

 

 


73 posted on 10/23/2002 8:33:41 AM PDT by Lokibob
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To: 1Old Pro
The first issue is the burner. The more BTU's the better. Propane only, no electric.

A potato slice needs to sizzle furiously before you lower the turkey in.

Cook it in lard. No vegetable oil.

It needs to be foaming the whole time. It'll get pretty dark.

The pot need only be big enough; the bigger the better (more hot oil means more temperature stability).

Good eatin'

Anton

PS No fooling on the lard v. oil issue.
74 posted on 10/23/2002 8:40:03 AM PDT by anton
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To: 1Old Pro
Fried turkey is fabulous... but there won't be any stuffing.
75 posted on 10/23/2002 8:42:36 AM PDT by MissMillie
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To: Lokibob; Cyber Liberty
"1- Do 3 or 4 turkeys at a time. There is a lot of prep involved, and you need to make it worth while. Turkey meat freezes well and retains the flavor."

I never thought of that. Thank you so much, Lokibob!

76 posted on 10/23/2002 8:45:43 AM PDT by Slip18
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To: Slip18
Our cooker can only hold one 13-pounder at a time....
77 posted on 10/23/2002 8:47:36 AM PDT by Cyber Liberty
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To: 1Old Pro
Good luck : ). We like to smoke a turkey, fry a turkey and roast a turkey to give everyone their choice. The fried turkey is always a huge hit!

Definitely use peanut oil and make sure you don't use too much. We almost ruined our back porch with one spill.
78 posted on 10/23/2002 8:48:17 AM PDT by Katie_Colic
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To: Cyber Liberty
"Our cooker can only hold one 13-pounder at a time...."

Ahhh, but it only takes under an hour! We could cook three or four turkeys on Turkey Day, then seal them!

79 posted on 10/23/2002 8:51:47 AM PDT by Slip18
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To: Slip18
Good point. We'll pop a few extra turkey breasts in the fryer this year.....
80 posted on 10/23/2002 8:53:43 AM PDT by Cyber Liberty
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