Posted: 11/22/2010 6:06:28 AM EDT
| Gonna try it this year.What's the best way to prepare the turkey before frying.Please help I got one shot and I want to come out right the first time. |
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Quoted:
Make sure it's fully defrosted and as dry as possible before frying it. Pat the inside dry well, etc., etc. Also, don't bother trying to make stock from the carcass afterward. +1. Make sure the oil is a little higher than your target temp before you drop the bird in. I usually run mine up to about 375 so it doesn't drop too far below 350 when the turkey goes in. Every year I rig up a ladder over the fryer and lower the bird in using a gambrel hoist for cleaning deer. It allows me to stand several feet away and lower the bird in very slowly. It is also nice when you are done to rig it up and tie the rope off so all the excess grease drains back into the pot. I wish I could take credit for this, saw it on Good Eats and it works like a charm. I like to brine my bird for at least 24 hours vs. injecting the marinade. The only downside is that the skin will get very dark because of the sugar in the brine. Makes for a delicious turkey, though. |
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All of the above plus.
To make sure that you don't get too much oil in the fryer, (and thus have a spill over), I put the turkey in the fryer and then fill with water prior to doing any brineing or marinade injecting. Then remove the turkey and check the water level in your fryer. Mark this level or measure the amount of water that it took to cover the bird. Now you know how much oil to put into the pot before you put the bird back in for cooking. Ditto on what Feral and Jasoncap said. Ice/water and hot oil DO NOT MIX well. (It will take a couple of days for a frozen bird to defrost in the fridge.) Follow time cooking instructions. If I remember correctly, it's about 3 minutes per pound. I usually add about another 5 or 10 minutes to that. I can't stand to find blood or even pink down close to the bones. It will look almost burned on the outside but believe me, it will be one of the juiciest turkeys you've ever had. I use Tony Chacheres injectable marinades for mine. Usually creole butter flavor. Directions for use are on the bottle. I guess it should not have to be said, BUT, be sure to do this outside, away from flammable objects, and I always keep an ABC fire extinguisher nearby. You don't want to get burned or burn your house down on Thanksgiving day. We hate to take people to the burn centers on Holidays. MIKE |
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Quoted:
Quoted:
Make sure it's fully defrosted and as dry as possible before frying it. Pat the inside dry well, etc., etc. Also, don't bother trying to make stock from the carcass afterward. +1. Make sure the oil is a little higher than your target temp before you drop the bird in. I usually run mine up to about 375 so it doesn't drop too far below 350 when the turkey goes in. Every year I rig up a ladder over the fryer and lower the bird in using a gambrel hoist for cleaning deer. It allows me to stand several feet away and lower the bird in very slowly. It is also nice when you are done to rig it up and tie the rope off so all the excess grease drains back into the pot. I wish I could take credit for this, saw it on Good Eats and it works like a charm. I like to brine my bird for at least 24 hours vs. injecting the marinade. The only downside is that the skin will get very dark because of the sugar in the brine. Makes for a delicious turkey, though. In addition to what's said all the above posts, I turn off the burner when lowering it into the pot, then fire it back up after the bird in safely in. I use a broomstick and two people. Eye protection if probably a good idea. Good luck. Merlin |
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Quoted:
In addition to what's said all the above posts, I turn off the burner when lowering it into the pot, then fire it back up after the bird in safely in. I use a broomstick and two people. Eye protection if probably a good idea. Good luck. Merlin That's not a bad idea! And one more time - lower the bird in very slowly. |
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Quoted:
To make sure that you don't get too much oil in the fryer, (and thus have a spill over), I put the turkey in the fryer and then fill with water prior to doing any brineing or marinade injecting. Then remove the turkey and check the water level in your fryer. Mark this level or measure the amount of water that it took to cover the bird. Now you know how much oil to put into the pot before you put the bird back in for cooking. MIKE Let the bird come up to room temp. Put the turkey in the pot and fill the pot with oil. Lift the turkey out and let it drain. Set on pan. Light the fire and bring up to temp, put the bird back in. This avoids all issues with ice and water both in the bird and in the pot. Bringing up to room temp also helps to keep the oil from dropping temp too quick. |
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Quoted:
I'm surprised no one has said "Start with a fresh turkey." They do exist, and not just the kind you shoot for yourself. Speaking of which, anyone ever done a wild turkey in a fryer? Seen it done. Most people overcook them. They are tough to begin with and frying did not seem to help. TRG |
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Best advice I can give is do it away from the house, preferably on concrete and keep a fire extinguisher handy. I haven't burned anything up, yet, but man its easy to see how you can.
Next best advice, don't do any of those crap recopies that call for you to pump silly crap into the bird. Its going to come out tasting like that silly crap, ruin your oil, and that oil is damn expensive now. Keep it simple and you will have great results. Birds actually come out tasting great like this, if one just doesn't get carried away. BTW, I'm waiting. I'd bet TRG likes the silly crap. 
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