Frying Turkeys

Steve · 11-21-2008, 02:08 PM

The other important thing to do is NOT overfill the pot with oil!

I take the bird (still in it's wrapper usually) and place it in the clean pot. Then fill the pot with water (with the turkey still in it) until the water just covers the bird. mark the outside of the pot with a marker, drain the water, and prepare the bird.

When you are ready to fry the bird up, fill the pot up with oil to the level you previously marked. I usually go ojust a little shy. I figure the only part of the turkey that will possibly out of the oil is the knuckle bones of the legs and even then, the oil is boiling up around them.

Quote:

Originally Posted by steve

Do NOT put a frozen turkey into hot oil! Imediate flash steam = overflowing scalding, flaming oil = pain, injury, destruction, etc!

Make sure that the bird is thawed and DRY!!!

Also, don't put the fryer on anything that is flamable!

If you try to cook a bird that is much over ~16 lbs, by the time the inside is done, the outside is burnt. If I need more than ~16 lbs, I get 2.

I usually don't brine my birds, but we have our own injection that my wife and I have come up with over the years.

Turkey frying gone VERY WRONG! <=Clicky

Don't get too scared. Just use common sence and be careful!

tnip23 · 11-21-2008, 02:16 PM

Also, lower the bird into the oil very slowly, wearing gloves. Good advice on the big birds, I usually do a 14 pounder, cooks nice in under an hour. Another great excuse to go outside and smoke a cigar too. GL.

Steve · 11-21-2008, 02:19 PM

Agreed on all points!

Quote:

Originally Posted by tnip23

Also, lower the bird into the oil very slowly, wearing gloves. Good advice on the big birds, I usually do a 14 pounder, cooks nice in under an hour. Another great excuse to go outside and smoke a cigar too. GL.

cre8v1 · 11-21-2008, 02:42 PM

If you've never tried it, do a deep fried ham sometime. It's delicious! You basically use the same instructions as the turkey. It get's nice and charred (black) on the outside. It's very good!

Steve · 11-21-2008, 05:04 PM

I have never done a ham, but I did do a prime rib roast once. As you said, very good!

Quote:

Originally Posted by cre8v1

If you've never tried it, do a deep fried ham sometime. It's delicious! You basically use the same instructions as the turkey. It get's nice and charred (black) on the outside. It's very good!

Squid · 11-21-2008, 05:19 PM

I do two 16 pound turkeys and sometimes two turkey breasts for the gaggle that comes over. The in-laws take one of the turkey breasts home along with some of the trimmings. We have enough turkey meat for giving some to every family that comes...along with all the trimmings.

Cooking the two turkeys along with the turkey breasts helps justify the cost of the peanut oil. Anyone else using anything else to cook the turkeys in?

I've got an infrared turkey cooker that I picked up last year....but the neighbor bought one and the turkey never was quite right. Haven't had the guts to test it yet.

Haven't tried the ham in the fryer yet....I'll have to experiment after Thanksgiving.

Tnip23 was right on the money with going out and smoking a good stick. Cooking a turkey in the cooker keeps me out of the wife's hair and of course, my dad, father in law, brother in laws, and sons all have a good time swapping lies and jokes with one another while we're "watching the turkey."

Steve · 11-21-2008, 05:50 PM

Probably the most enjoyable part of the dinner for me!

Quote:

Originally Posted by Squid

Tnip23 was right on the money with going out and smoking a good stick. Cooking a turkey in the cooker keeps me out of the wife's hair and of course, my dad, father in law, brother in laws, and sons all have a good time swapping lies and jokes with one another while we're "watching the turkey."

md4958 · 11-22-2008, 07:00 AM

Quote:

Originally Posted by steve

The other important thing to do is NOT overfill the pot with oil!

I take the bird (still in it's wrapper usually) and place it in the clean pot. Then fill the pot with water (with the turkey still in it) until the water just covers the bird. mark the outside of the pot with a marker, drain the water, and prepare the bird.

When you are ready to fry the bird up, fill the pot up with oil to the level you previously marked. I usually go ojust a little shy. I figure the only part of the turkey that will possibly out of the oil is the knuckle bones of the legs and even then, the oil is boiling up around them.

Steve, shouldnt you remove the bird and THEN mark the level of the water inside? If you were to fill up the pot to the level when the bird was in the pot, the turkey will displace all of that excess oil....

Was that a misprint, or am I just assuming incorrectly??

Steve · 11-22-2008, 10:36 AM

Thanks! Yes that was what I ment to type, but my mind works faster than my fingers.

Yes, it is important to remove the bird then mark the oile level! Otherwise things get very exciting (in a bad way!).

Thanks for the correction!

Quote:

Originally Posted by md4958

Steve, shouldnt you remove the bird and THEN mark the level of the water inside? If you were to fill up the pot to the level when the bird was in the pot, the turkey will displace all of that excess oil....

Was that a misprint, or am I just assuming incorrectly??

11-21-2008, 02:16 PM	#2
tnip23 New Patriotic Dissenter Join Date: Oct 2008 First Name: Troy Location: central PA Posts: 90 Trading: (2)	Re: Frying Turkeys Also, lower the bird into the oil very slowly, wearing gloves. Good advice on the big birds, I usually do a 14 pounder, cooks nice in under an hour. Another great excuse to go outside and smoke a cigar too. GL. __________________ "If you resolve to give up smoking, drinking, and loving, you don't actually live longer, it just seems longer."--Clement Freud

11-21-2008, 02:42 PM	#4
cre8v1 Boobs Ahoy! Join Date: Oct 2008 First Name: Brad Location: Columbia, SC Posts: 463 Trading: (7)	Re: Frying Turkeys If you've never tried it, do a deep fried ham sometime. It's delicious! You basically use the same instructions as the turkey. It get's nice and charred (black) on the outside. It's very good! __________________

11-21-2008, 05:19 PM	#6
Squid Old Man Herfer Join Date: Oct 2008 Location: Poorhouse, NC Posts: 153 Trading: (1)	Re: Frying Turkeys I do two 16 pound turkeys and sometimes two turkey breasts for the gaggle that comes over. The in-laws take one of the turkey breasts home along with some of the trimmings. We have enough turkey meat for giving some to every family that comes...along with all the trimmings. Cooking the two turkeys along with the turkey breasts helps justify the cost of the peanut oil. Anyone else using anything else to cook the turkeys in? I've got an infrared turkey cooker that I picked up last year....but the neighbor bought one and the turkey never was quite right. Haven't had the guts to test it yet. Haven't tried the ham in the fryer yet....I'll have to experiment after Thanksgiving. Tnip23 was right on the money with going out and smoking a good stick. Cooking a turkey in the cooker keeps me out of the wife's hair and of course, my dad, father in law, brother in laws, and sons all have a good time swapping lies and jokes with one another while we're "watching the turkey."