Posted: 11/5/2007 3:24:27 PM EDT
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We have this big propane fryer that we use for clams and stuff. Also have a huge pot to do turkey, but never have. I think the pot will hold a 20lb bird. Plan is to do a 12lb one. Only problem is that we have never used the fryer to do a bird, and I would prefer to get it right the first time. Soooooooooooooooooooo, how should I take care of this deed? PS- It will be done outside, and I do know not to drop the bird in due to splash back. |
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www.fabulousfoods.com/school/cstech/fryturkey.html google is your friend. |
It should be easy to regulate the temperature in a fryer, since it has it's own thermostat. I usually do mine at home in a big aluminum pot on a propane burner. I fry them in a commercial fryer at work, and if it's a big bird, I may toss it in the oven for a few minutes, so the outside doesn't get charred in the fryer. Good luck, fired turkey is great. You should inject it a day ahead, so it can marinate a little before frying it.
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I think that fried turkey is very overrated. I own the stuff to make it happen, so I am not 'metro-ing' the discussion. I just cant tell an appreciable difference in the end product, such that I would deny the women of their manifest destiny and take it on myself. Hell, man! What could be so tasty, that you would: A) Stop hunting B) start cooking C) Expose yourself to: a) Finding out if fire insurance works as advertised. b) your burn ward is as good as advertised c) plastic surgery is as good as claimed. D) hang out cooking when you could be out hunting ? <does not compute> |
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I do this every year. You can inject it with whatever suits you. I suggest making a simple rub for the skin google deep fried turkey rubs or go on food network and search for Paula's rub thats the one I use. I usually go about 3 1/2 minutes for every pound plus 5 on the end for good measure. If you use a sugar based injection your skin will be pretty blackened and inedible but the flavor is worth it sometimes. I like using a maple syrup and butter mix for injection. Key is to heat the oil to above you cooking temp so when you lower the bird in(slowly now slowly) the temp drops down to about 350 to 375 depending on what type of oil you use. I would stick to pure peanut oil get petter results with that myself. I don't think my family will ever do a turkey in the oven again. Frying is way quicker and you free up the oven for all the tasty pies and other stuff. Best of all you sit outside shoot guns and drink beer afterwards while you do it. |
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Fryng a Turkey Everything to do to a turkey..........Written by Yours Truly 
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Peanut oil if possible, it has the highest smoke point. You need to heat the oil much hotter then you want to cook the turkey at because the bird will take a bunch of heat out when you put it in the pot. Also, do it outside and put down something (I like cardboard) because every time I've made one it makes a mess. Frying is about keeping oil temp high. -JTP |
Tell me about it. I argued with my MIL who still insists on making another one. "What's wrong with my turkey after 20 years" say's her? "Dry" say's I, and we are bringing our own  Can't wait to see how it turns out. |
Very cool, Thanks |
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I did two last year and both sides of the family (ma/pa) loved them. I used a rub with cayenne pepper on the outside I believe, most if it comes off so its not spicey, but adds flavor, and some injection thing I purchased at the local grocery store. For some extra safety I wore a pair of old welding gloves, and I'm glad I did. A little popping from the extra juices that ran out when I lowered it in. |
Cut an onion in half and throw it in too. Adds a little flavor and as the rings cook off you will have some onion ring to eat while cooking.
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