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11-17-2012, 10:49 PM | #1 |
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Deep Fried Turkey
I'm thinking about getting a deep fryer. To cook turkey. I've heard it really tastes good.
What is the best kind of fryer? I've seen electric, propane and oil less infared? How long can I keep the oil after the first use? Thanks
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Art Leong 2095 SS |
11-18-2012, 12:30 AM | #2 |
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Re: Deep Fried Turkey
Use peanut oil and a propane heater with a big pot. Get the oil really hot before putting the turkey in. Wrap a wire around the legs of the turkey so you can take it out when it is done. Inject the turkey with butter and garlic....it is easy and usually only takes a six pack to get it done. When the turkey floats to the top, it is done. Man, are they good....good luck....oh, and peanut oil last a long time......we have saved and strained the oil and used it over 4 or 5 times.
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Gary Hansen - SS/FA 4911, B/SA 4911 |
11-18-2012, 01:16 AM | #3 |
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Re: Deep Fried Turkey
Propane cooker, large pot, usually best deal is at WalMart. Use a good injected marinade, and a good rub. Make absolutely certain the turkey is completely thawed, and absolutely zero water of any kind is in your turkey. Heat the oil to 350 degrees, drill a 1/4" hole in the lid of the cooker to allow you to keep a thermometer in the lid all the time. A good cooker will have an oil thermometer and a meat thermometer. You need about 3-4 minutes per pound of thawed turkey. Most good cookers come with a stand to set the turkey over, and a hook to raise and lower the turkey in the oil. Lower the turkey extremely slowly into the oil, have a fire extinguisher very handy, and cook outdoors, preferably on concrete, away from anything that will burn.
I normally use Tony Chechere's injectable marinade, and his Creole seasoning (easily found at Walmart). I pour the marinade in a sauce pan, melt a stick of real unsalted butter in it, and stir in a tablespoon of hot sauce (your choice). I inject the turkey the night before, and rub it well. The day it is to be cooked, I get it out 1-2 hours before time to cook, and let it get closer to room temperature. I cook a 16# turkey for 48-60 minutes, the temperature of the breast should be 170 degrees. Adjust your propane burner to get the temperature back up to 350 degrees ASAP after putting your turkey in, as it will drop to as low as 250 degrees, depending on how large and how cold your turkey is.
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Alan Roehrich 212A G/S |
11-18-2012, 10:43 AM | #4 |
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Re: Deep Fried Turkey
X2 on what they both said.
Save the peanut oil and fresh cut some potato's (French Fri style) and shazam! boardwalk fries. never as good as thrashers though
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KEITH MAYERS 2 X somebody many X nobody |
11-18-2012, 01:45 PM | #5 | |
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Re: Deep Fried Turkey
Quote:
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Jim Wahl....NHRA #2239 S/SS - IHRA # 8 Stock, D2 Stock Champion (forever I guess) 2019 Baby Gators Stock Champion 2009 D2 National Open Stock Champion 1981 D2 West Palm Beach LDRS SS Runner Up Past President, Southern Stock / Super Stock Association. SSSSA Forum Moderator |
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11-18-2012, 02:38 PM | #6 |
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Re: Deep Fried Turkey
Also...after the oil reaches its temperature, lower the Turkey in to the fryer VERY, VERY SLOWLY!!!
If you lower it too fast, it will crisp the skin too fast and not cook well inside. (Been there, done that!) Also, like Alan said, do not exceed 350 degrees temperature and use a good candy thermometer. If the oil is too hot, it will also crisp the skin too fast. |
11-18-2012, 04:24 PM | #7 |
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Re: Deep Fried Turkey
Note: Make sure that you don't overfill the pot and most important, if you use peanut oil make sure none of your guests are allergic to any kind of nuts.
Enjoy, JimR
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Jim Rountree |
11-18-2012, 07:17 PM | #8 |
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Re: Deep Fried Turkey
Alan had a lot of good advice and I will say one thing again. Make sure the bird is thawed and dry. If still frozen or really wet, the water flashes to steam (ice will expand even faster)and you will have a mess with the overflow. Mythbusters did a show showing the effects of a frozen bird. Don't do it on a wooden deck. We usually throw a bag of frozen okra (you are in Georgia now) in after the bird. You can do it frozen but it will boil up. Be careful. I do turkey 3 times a year and usually use the oil 2 years. I cook mine about 4.5 - 5 min a pound. We all like the outer crunchy but not burned. Easier to carve if you let it set a few minutes.
I will never go back to oven baked turkey Happy Thanksgiving
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Stewart Way 2424 SS |
11-18-2012, 11:10 PM | #9 |
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Re: Deep Fried Turkey
x2
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Bob Bender 144 O/SA 2010-2012 National Record Holder |
11-18-2012, 11:49 PM | #10 |
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Re: Deep Fried Turkey
You know what is really awesome about this.......besides having your families together to give thanks, is that when you make that "special turkey"...it is remembered forever....7 of my 9 grandkids will be there for Thanksgiving. (plus my 3 of my 4 kids).......however I make that deep fried turkey, it will go down as "grandpa's" turkey and when I am long gone, they will remember it and hopefully trying to make one like grandpa used to make. Whether you use butter and garlic (like I do), or add cajun flavoring, mesquite, or whatever.........it will be remembered for Thanksgiving Day.
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