Posted: 11/10/2008 8:22:57 PM EDT
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Ok help!
I need facts. I have the outdoor fryer. minutes per pound? I need suggestions for best oil temp? can you stuff the turkey before you drop him in the oil? |
| Peanut oil. About 15 minutes per pound at 350 degrees F. Do not stuff the bird with anything. Make sure the oil is up to temp before you begin. make sure the bird is as a dry as you can get it before you put it in the oil. By dry, I mean no pooled up water in the nooks and crannies. Let it drain and go over it inside and out with paper towels. Then inject with melted butter and your spices of choice. Inject as much as you can in the meat. |
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Quoted: Peanut oil. About 15 minutes per pound at 350 degrees F. Do not stuff the bird with anything. Make sure the oil is up to temp before you begin. make sure the bird is as a dry as you can get it before you put it in the oil. By dry, I mean no pooled up water in the nooks and crannies. Let it drain and go over it inside and out with paper towels. Then inject with melted butter and your spices of choice. Inject as much as you can in the meat. You like your birds extra crispy? |
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Peanut oil. About 15 minutes per pound at 350 degrees F. Do not stuff the bird with anything. Make sure the oil is up to temp before you begin. make sure the bird is as a dry as you can get it before you put it in the oil. By dry, I mean no pooled up water in the nooks and crannies. Let it drain and go over it inside and out with paper towels. Then inject with melted butter and your spices of choice. Inject as much as you can in the meat. You like your birds extra crispy? Sorry, about 3-4 minutes a pound. I don't know what I was thinking. 
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Dry well. Water makes the oil go crazy. Put some sort of dry rub on the skin. Inject marinade in the meaty parts. Use only peanut oil or you'll lose half the flavor. Try to figure out how much oil the bird will displace because you don't want oil spilling down the burner and setting fire. You need the top of the oil a few inches below the top of the pot because it will boil and spill out. I'd shoot for 3/5 full or less before the bird.
Make sure the burner and pot are nice and stable. If you're on cement, put a cardboard box under it to trap oil. Simple green gets oil out of concrete. Mix it with water and spray it on. Don't stuff the turkey. Make sure you take the giblets out. |
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The bird should be as close to room temp as you can get it. The oil will lose temp once the bird goes in so get your oil hotter then the cooking temp you want. I usually shoot for ~395 (dont go hotter then this, and if your oil starts smoking you have gotten it too hot!), this puts the oil at around 350 once the bird is in.
Cook for 3 1/2 mins per lb, then after you take out of the oil let it set for ~10 mins before you cut into it. Done right, deep fried turkey is one of the best foods on the planet. Enjoy. 
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Watch and learn
They have parts 2 and 3 referenced there as well 
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3 to 4 minutes a lb, Injected the bird with marinade.
To get the right amount of oil in the pot. Put the bird in and fill with water until the bird is covered. Pull the bird out and dry it off. Measure how much water is in the pot. Drain the water and fill to that level with oil. Make sure the bird is not the least bit frozen. DO NOT ATTEMPT THIS ON YOUR DECK. Have a pair of gloves handy. Splashing oil ain't fun. It will stain your driveway also. Have a small fry daddy on the side and fix up fried twinkies and oreo's as an appetizer while you wait. From this 
To this 
Pmc |
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This is how I roll....
================================================================================== Southern Fried Turkey Prep Time: 20 minutes Cook Time: 1 hour Inactive Prep Time: 12 minutes ================================================================================== 8 ounces unsalted butter 2 1/2 ounces red pepper sauce 1/2 cup water 2 garlic cloves 2 bay leaves 12 to 13 pound turkey Approximately 6 gallons peanut oil Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying. Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot? This insures no spill over when working with hot oil. Pour out the water; dry the pot and turkey thoroughly. Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil; long oven mitts and an apron are essential. Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in. Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving. |
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Helpful hints
- put your turkey inside the pot then fill it with water till the bird is covered, remove the bird and then mark where the waterline is. Clean all the water out of the pot and fill to where the place you marked and you will have a perfect level for cooking. - turn the gas off before you pull the bird out of the fryer, the oil dripping off of the bird is enough to cause a fire. |
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Boom. |
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Creol Butter injection.. makes it into crack cocain.
peanut oil is the best. turkeys 12 lbs and under 2-1/2 minutes per pound, and 12 lbs and over 3 minutes per pound heat oil to 375, drop it in it will drop down to between 325 and 350, maintain it within those parameters.. i try to maintain 325. 
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I am going to use Corn oil as I have it and I think it's smoke point is high enough it will work. It is also a good amount cheaper.
I am curious if you can filter and reuse that oil after cooking a turkey? If so, how long will the oil remain good? Any limits on what it would be good for, or example fish that have a strong enough taste that left over turkey flavir will not matter? |
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I am going to use Corn oil as I have it and I think it's smoke point is high enough it will work. It is also a good amount cheaper. I am curious if you can filter and reuse that oil after cooking a turkey? If so, how long will the oil remain good? Any limits on what it would be good for, or example fish that have a strong enough taste that left over turkey flavir will not matter? yes you can filter it and re use it, but they say the life on it is only 6 months. |
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Use lard...
i love fried turkey unfortunetaly i can never have it because of my son's extreme peanut allergy  really? i always heard anything but peanut oil just ruins the flavor I am using Corn Oil tomorrow and I will let you know if it causes problems with the taste. See: http://www.gumbopages.com/food/poultry/fried-turk.html |
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I am going to use Corn oil as I have it and I think it's smoke point is high enough it will work. It is also a good amount cheaper. I am curious if you can filter and reuse that oil after cooking a turkey? If so, how long will the oil remain good? Any limits on what it would be good for, or example fish that have a strong enough taste that left over turkey flavir will not matter? yes you can filter it and re use it, but they say the life on it is only 6 months. Someone in another thread said freeze it IIRC. I am tasked with doing this at one side of the families get together. My question is what are the best marinades to inject, and how early to inject them. Also, what is the optimum temp you guys are using? I'm really afraid I'm going to mess it up. This is the first time I've been tasked with something so important. 
Luckily a backup turkey is going in the oven. |
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Quoted: I think lard was technically the original fat used...Quoted: Quoted: Use lard...i love fried turkey unfortunetaly i can never have it because of my son's extreme peanut allergy really? i always heard anything but peanut oil just ruins the flavor They recommend peanut oil because it is more 'stupid proof', easier to work with since it is liquid and higher smoke point. ETA- lard kills everything else in making fried chicken, btw. |
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I'm really afraid I'm going to mess it up. This is the first time I've been tasked with something so important.
Luckily a backup turkey is going in the oven. That is why I am doing one a week early 
My wife is pregnant so she is bothered by most spices so I am likely going to just inject mine with melted butter. |
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I warn first timers that the skin can end up much darker than you would expect. Our first one was almost black in some areas and I was sure I had screwed up somewhere....until we cut it open and saw the goodness inside. We have deep fried ever since.
Good luck! ETA and I get to stay outside and avoid the in-laws 
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Quoted: Salt/sugar water soak.Quoted: It is even better if you brine your bird for a day or two before you inject it. I strongly recommend that you brine your bird.  Mine is something like this: 1 cup kosher salt 1/2 cup sugar/honey/brownsugar/molasses/whatver some rosemary twigs (I have a shrub in my front yard) some thyme half dozen or so peppercorns gallon of broth/water/stock Bring to boil Cool down Put turkey breast down in a 5 gallon water cooler (the round ones with the tap on the bottom) with the cooled brine mis and add enough water/ice to cover the bird, soak it 24 hours or so. |
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Salt/sugar water soak.
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It is even better if you brine your bird for a day or two before you inject it. I strongly recommend that you brine your bird. Mine is something like this: 1 cup kosher salt 1/2 cup sugar/honey/brownsugar/molasses/whatver some rosemary twigs (I have a shrub in my front yard) some thyme half dozen or so peppercorns gallon of broth/water/stock Bring to boil Cool down Put turkey breast down in a 5 gallon water cooler (the round ones with the tap on the bottom) with the cooled brine mis and add enough water/ice to cover the bird, soak it 24 hours or so. Hmm. So what does that do? |
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Quoted: Quoted: Quoted: Adds some flavor and makes the bird 'juicier'.Hmm. So what does that do? Huh. OK. So let me just get this straight, you use about a gallon of your mixture in a 5 gallon bucket, the rest is just ice? I drop the turkey head down into the cooler, then pour my brine over it, then add some water to bring the brine level up over the breast/thigh level of the bird (id guess it is half a gallon or so), then top off with ice. |
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Adds some flavor and makes the bird 'juicier'.
Hmm. So what does that do? Huh. OK. So let me just get this straight, you use about a gallon of your mixture in a 5 gallon bucket, the rest is just ice? I drop the turkey head down into the cooler, then pour my brine over it, then add some water to bring the brine level up over the breast/thigh level of the bird (id guess it is half a gallon or so), then top off with ice. Ah. gotcha. I'll try this next time I fry a turkey. Thanks for the info. 
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A few suggestions:
1) DRY THE BIRD OFF before putting it in hot oil 2) inject half the turkey with butter & hot sauce 3) inject the other half with honey/teryaki sauce 4) have something to serve as a windbreak if you're doing this outside on a windy day. A big cardboard box works well enough. 5) be sure you have something to remove the turkey from the oil with after it's cooked. 6) DRY THE BIRD OFF before putting in hot oil |
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How wide of a pot do you need for a 14lbs turkey? Think I'm going to try this route this year. Don't forget DEEP! Canola oil is a close second to peanut oil IF you do it on a deck or patio use lots of newspaper, cardboard, whatever to keep the grease that pops out off your wood/concrete. Better yet, out in the yard. Keep the kids and critters away LONG after you've finished. The oil stays hot for a long time. I've done them a couple of times and we like them, but NO MORE. (No gravy!) 
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