[ARCHIVED THREAD] - Turkey Frying (Page 1 of 2)
Posted: 11/16/2011 7:41:50 PM EDT
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Alright Gentlemen,
I've decided to fry a turkey for the first time this year. I have a huge stock pot and turkey frying kit from Bayou Classic. I also have the Alton Brown recipe and plans for the turkey derrick. Is AB's recipe the best? Do I really need the derrick or will I be alright with just the hook and welding gloves? Please share your tips and recipes..... |
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Go to the King Kooker web site and follow the recipe, very simple.
A few tips- A 16# turkey is the perfect size for frying, cooks in one hour. The day before you fry place your turkey in your pot and fill the pot until the turkey is just covered with water. Remove the turkey and mark the water level. This is how much oil you shoud put in your pot. This will keep you from overflowing oil onto your driveway. Lower the turkey SLOWLY into the oil. Keep the oil temp as close to 350 As you can and your bird will be perfect. I always put a 3x5 shop mat under my burner, it will absorb any overflowing oil and is fire proof. Good Luck! |
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No clue on best recipe, All of mine have come out delicious. I am however going to try brining my turkey before frying this year. The tips I have found through the years
If it is cold where you live, or windy, make sure the thermometer that you are going to use is long enough to reach the oil with the lid on. Once you get it up to temp, if you have to keep lifting the lid to check temp you constantly have to adjust the temp to keep up. Well before cooking take your turkey and put it in the pot. Fill it with water and mark on the inside and outside where the waterline is. This keeps you from making the oil push over the edge when you put in your turkey. I have also found it extremely helpful to write how many gallons of oil it takes to fill it up. Its not like I remember how much I need when sometimes I don't do it but once a year. Lower it in SLOWLY. I have usually about 6inches of room from the top of the oil to the top of the pot, and it easily comes close to the top as you initially lower the bird in. Even though they say not to use a rub on the outside of the turkey, I do. It just means I use a tighter knit screen to strain my oil. I also go up under the skin with the rub right on the meat. I have yet to have the skin separate from the the bird. Edit: Yeah, no need for a derrick, I had to look it up to figure out what you were talking about. Personally I use a basket to fry mine rather than the hanger they provide. Just easier than worrying about a leg slipping off or something dumb like that. And as mentioned 14-16lb birds work great. |
| for an injection, i use a small bottle of garlic juice, a small bottle of louisiana hot sauce mixed together and cut a little with water. everything in it is a flavor enhancer and not a flavoring and the bird always turns out fantastic. keep your oil around 350 and fry for 3.5 minutes/lb |
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Make sure the bird is thoroughly defrosted on the inside.
Yeah, no frozen birds in hot oil. Seriously. Did I mention that? Don't dunk your frozen frier in hot oil. Oil aside, a friend of mine swears on those infrared turkey friers. I'm thinking about getting one myself and giving it a go. |
| No need for a derrick. Welding gloves and the hook thing work just fine. Besides measuring the water like mentioned above, turn off the flame while lowering the turkey SLOWLY into the oil. That way if you do wind up with a boil over it doesn't go nuclear on you. Once the bird is in the cooker, relight and crack open a frosty beverage of your choice. |
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If its your first bird, I wouldn't bother injecting and what-not.
Completely dry the bird. Little coat of olive oil, inside and out. A dry rub. The oil, if well kept, will last for a number of fryings. Try not to over do it with the rub. Its all about time at temperature. You want it as close to room temp as possible when you put it in the oil. If the bird is still cold/cool, jack the temp closer to 300 for the initial dunk. A big bird can pull down the temp fast and you don't want to simply "soak" the turkey in oil. Monitor the temp throughout the cooking - you'll be backing off as it gets closer. If you get popped a little putting the bird in, don't panic and drop the bird for a nice cannon-ball. Make sure you have 2 great thermometers. Its not a nice environment for the cheapies or electrics... good luck. |
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The bird must be dry. Not just thawed. It's the ol water and boiling hot oil thing. Keeping the temp up after you throw it in can be a challenge. It needs constant monitoring.
I'll throw some cardboard down to absorb the splash you will get. Find a good cajun recipe that can be liquified in the blender, strain, and inject directly into the bird. YUMMMMMMY |
It isn't as intimidating as people make it seem, and it yields one delicious bird. You can inject with whatever you want. I think we have done the Chef Tony's Creole, Buffalo, and another that I cant remember, but they have all been great. Just make sure it is thawed. |
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1- Day before thaw frozen turkey using the "in a pot under a barely running stream of water" method.
2- 12-24 hours before brine (1 cup kosher salt, 1 cup sugar (brown preferred) assorted herbs and fragrant veggies in enough of a 50/50 veggie broth water mix to cover) the bird in a water cooler. 3- heat the appropriate amount of oil to 300. 4- slowly dunk turkey (be sure to pat it dry after removing it from brine) take your time, Lower turkey 1/4 way in, then pull out a little, then 1/2 in, then back out a little, then 3/4 in, back out a little, then full in, back out a little, then all the way in and leave it. 5- bring oil up to 350ish 6- cook until thigh meat is 165ish internal temp. 7- remove from oil, slowly and carefully. 8- tent with foil and let rest for 1/2 - 3/4 hour. 9- Carve 10- Eat until you pass out. |
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Everyone I know who does it lowers the bird with a pulley from an overhead tree branch––in the yard. Never a problem with the directions mentioned above (warm dry carcass, lowered s-l-o-w-l-y. Fried bird is the BEST!
*FOR SURE, don't do it inside the garage or under a porch. Even if it's raining, don't do it. |
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Quoted:
If its your first bird, I wouldn't bother injecting and what-not. Completely dry the bird. Little coat of olive oil, inside and out. A dry rub. The oil, if well kept, will last for a number of fryings. Try not to over do it with the rub. Its all about time at temperature. You want it as close to room temp as possible when you put it in the oil. If the bird is still cold/cool, jack the temp closer to 300 for the initial dunk. A big bird can pull down the temp fast and you don't want to simply "soak" the turkey in oil. Monitor the temp throughout the cooking - you'll be backing off as it gets closer. If you get popped a little putting the bird in, don't panic and drop the bird for a nice cannon-ball. Make sure you have 2 great thermometers. Its not a nice environment for the cheapies or electrics... good luck. why would i coat a bird in oil that i was about to submerge in a couple gallons of oil? I also disagree with rub but its your bird. Do as you wish with it. I just think a brine does plenty. |
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I love Alton Brown, but his turkey derrick was way overkill, IMO. He did have some good tips, though. Use water and displacement first to find out how much oil to use. Don't do anything stupid like drop a frozen turkey in or fry on a deck or anything like that, and you'll be fine. |
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Been using this recipe for the better part of 10 years. Have tried others and haven't liked them as much:
http://archive.bobandtom.com/gen3/cook_book.htm |
tag. I'd love to do this, but my mom is "opposed" to the idea.
That said, I like how our good buddies at Jalopnik think! |
| There is nothing better than fried turkey, but they're a pain in the ass unless you enjoy all the expense, hard work, preparation, fire trucks and large crowds for just one bird. For this reason my step dad fries several on the same day in the backyard, away from the house. He fixes 2 or 3 for the family, and 2 or 3 for his neighbors. He already has the setup and experience. And it's appreciated by all. |
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Quoted:
in ... before someone post video of some idiot burning down his deck while frying a turkey  There's LOTS of videos on Youtube. Here's one with a few "DO NOT DO THIS" tips. 
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As has been said, putting a frozen bird in hot oil is very dangerous. Plan for a fire. Not because one is inevitable but so that if one does happen you are ready. Most homes don't have fire extinguishers. I would not own a fire extinguisher if I didn't deep fry turkeys. IMHO they should be required components in th turkey fryer kits you can get at the big box stores. They are cheap insurance that may save life, limb, or property. I would also suggest having someone nearby but not right there with you whenever you are doing anything with the fryer, the oil, or the turkey while cooking. Definitely have someone there when putting it in and taking out at a minimum. Turkey frying is as safe as you make it. I have been doing it for 8 years or so now and haven't so much as got a burn from splatter. Using the Alton Brown/Good Eats method has the added advantage of ensuring your turkey is thawed prior to frying. I have put a turkey that was rock hard frozen solid in the brine 10 hours prior to cooking and it was thawed and safe by the time it was needed. The brine will also help ensure a moist flavorful bird. I always use the salt recommended in that method but I switch up the liquid and other stuff in it. Last year we used apple juice concentrate instead of water and honey, molasses, or brown sugar. Came out really good. |
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former co-worker puts on a turkey fry every year for Thanksgiving - I forget, but I think he does 50-75 birds (so he is running several friers). He keeps his friers in a sand pit - with 50+ birds there is always some flame up during the course of the fry. There are several videos on you-tube of what happens if you let water or ice get into the fryer - and how quickly it will take your face off or burn your house down. That said, be safe and enjoy your bird. Honestly - you invest a decent amount in the oil. It is worth it to talk with neighbors and have a group fry. |
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I'm a fan of the group fry too. If not, consider other things you can fry before or after the turkey. Potato chips, zucchini, wings, etc. It does take a lot of time and effort to get up to temp, but very little to keep it there. Use it to your advantage. Peanut oil is my favorite, but can be expensive. Be prepared to let your oil cool. Have a sealable container ready to store it in afterward. It's highly likely your oil will bubble and spatter if you have it at the right temperature. Many people cook at too low a temp which leads to an oily tasting bird. Wear old clothes. Your going to smell like a fry cook afterward. Make sure everything is assembled properly and your stand is stable. If something goes wrong, you will have very little time to react. eta. watch your tank and hose. if it's dark have lights and/or headlamp. i almost watched a guy trip and likely dump the whole works on himself. if you can have someone with you, do so. |
I'll be frying again this year 
I always do a brine, and I've done a rub before also. I'm thinking about injecting one of the birds (we do two) but I don't want to alter the flavor too much (actually, I do, but sadly most of my family isn't a fan of flavor) and I'm looking for a really good recipe. |
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Quoted:
Deepfried turkey is one of the most over rated things I've ever eaten.....and I'm a big fan of turkey.  You can fuck it up. Don't cut into the fucking thing as soon as it comes out of the oil (I had someone do that to a bird I cooked one time  nothing I could do other than watch all the juices drain out) and its easy to overcook them.
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Quoted: Quoted: in ... before someone post video of some idiot burning down his deck while frying a turkey There's LOTS of videos on Youtube. Here's one with a few "DO NOT DO THIS" tips. "Don't use ice to cool your oil." What kind of waterhead would do that? But even putting that aside, I have to wonder at that part of the video. Even if the oil overflowed, why would it catch fire like that? Unless the flame was still going. But if the flame is still going, why would you be trying to cool the oil? Just staged idiocy. "Don't try to fry your turkey in gasoline either! Watch! It makes fire!" |
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We used to fry turkeys all the time until about 10 yrs ago. IMHO its way the hell overrated. We used to fry Turkey, and goose every year for as long as I can remember and maybe I am just tired of it. All my friends still want me to fry turkeys because they really liked it when I did it.
I don't have a any recipes to offer but the main advice I can offer is, keep that temp constant. This means babysitting the bird and oil while everyone else is drinking and having fun. Screw that, I am so done with that I hope to NEVER fry a bird again. For me its brine the crap out of the bird, shove it in baking bag with an orange and onion up its ass with a stick of butter and bake it. Go socialize and relax while it cooks for 3-4 hours, then its done perfectly. Good luck, its interesting for a while. I hope your first fried turkey comes out great. As long as you babysit that oil temp, you will be good. |
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Quoted:
tag. I'd love to do this, but my mom is "opposed" to the idea.
That said, I like how our good buddies at Jalopnik think! Deej, they make oil-less turkey fryers now. Charbroil big easy infrared fryer. All you do is brush the bird with oil and drop it in. Fries it the same without risk of fire or having to dispose of the oil. Your mom might go for that. |