Posted: 11/22/2006 4:13:46 PM EDT
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Probably been a thread or two on this already, but I cannot search. Frying up my first on Friday. |
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Follow directions exactly! Too much opil and it soills over and ignites into huge fireball. Also I saw on tv where they exploded! I think if the turkey is too cold and hits the oil it explodes. Am not sure but the video showed a fire dept guy and a turkey fryer. It exploded and ignited a garage in 2 seconds. Tastes really good though. I like it but am not about to try it. Too chickenshit. |
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1. NEVER fry a frozen turkey. Always thaw it out completely before putting it in the oil. 2. Measure how much oil your turkey will displace, so you don't overfill the vat. 3. Don't fry near the house 4. Have a fire extinguisher. Other than that, have fun and be careful. |
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I think everything has been said....away from the house, extinguisher, fully thawed removed as much moisture as possible (except injected marinade and the rub)... drop in S L O W L Y.....keep oil temp around 350 it will drop initially, if you turn it up to counter, watch carefully....dont let it get near 400 #1 tip: keep any drinkers (really anyone) away. #1 RULE of Turkey Frying, and I've got Jack Daniels' portrait tattooed on my liver, this is one thing I do stone cold SOBER. |
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Heat the oil to about 350-400, don't fill the pot all the way, leave room for the turkey. Make sure the turkey is thawed completely and dry if possible. Lower the turkey slowly into the oil, it will geyser from the posterior end if you go too fast and burn the crap out of you. Once it is lowered all the way, turn up the heat to bring it back to 350, it will cool some when the turkey is put in. Fry at 350 for 3 1/2 to 4 minutes per pound of turkey. I have fried a lot of turkey and will never eat another baked. Enjoy. You will need a big pot, about 2-3 gallons of oil, a thermometer, and it helps if you have the handle to lower the bird into the oil. ETA, you can buy mixes to inject into the bird before frying, cajon, etc. I like it plain. |
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Before you take the turkey out of the wrapping, put it into your pot and fill the pot with water until it's about 1" above the turkey. Then take the turkey out and mark the pot at the water level. Then dump the water out and dry the pot really well. When it's dry, fill it with peanut oil (doesn't burn as easily) to the mark on the pot and heat to 350-360 degrees. Add the turkey in slowly, because all the water from the marinade and in the skin will boil off rapidly. Fry at 350 degrees for 3.5 minutes per pound of turkey. i.e.- 35 minutes for a 10 pound bird. |
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Here is my thread from last year, complete with illustrations. archive.ar15.com/forums/topic.html?b=1&f=5&t=411533 |
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Alton Brown(Food Network) did a show on this not too long ago. He stresses safety, and walks you through the whole process. http://www.youtube.com/watch?v=E270Qx5OpxU (part 1) http://www.youtube.com/watch?v=OLNLYL24qUA&mode=related&search= (part 2) http://www.youtube.com/watch?v=i9mq29BaLLk&mode=related&search= (part 3) Makes me want to try it. |
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I've seen it go VERY bad. After the turkey was done, a dude tried to fry a basket of tater tots and fries. The second they hit the oil, the oil boiled up and over the top. Instant fireball. 20 feet of grass blackened. Lucky the propane tank didn't blow. I won't let my family get one of these things. Sorry, call me an a-hole, but they're death on a burner. |
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You definitely need close to an industrial strength burner to handle the heating load and the weight of the set-up. And it needs to be damn stable. Definitely keep drunks and kids away.. To be even safer, turn the burner off when lowering the bird in, that way if you get a foam or splash over you won't get an instant ignition of the hot oil. Once it's in turn the burner back on. Having it off for around 30 seconds isn't going to make that big a difference. Using turkey holders and the deeper pots made for the job really increases the safety factor also. |
Damn, makes me wish I was still a team member. |