Turkey frying

[MAD MALLARD]

O.K. I bought a Turkey Fryer at Bass Pro. Me and some friends are going to attempt to deep fry a Turkey for the Super Bowl festivities.

Any advice on this and does anyone have a good recipe for a brine or rub to put on the Turkey before he takes the big bubble bath? I have heard that spicing the outside of the Turkey makes a big difference.

Thanks

Frank T

[Remington Steele]

You can do a dry rub but it will just boil off. Want you want to do is get an injector and inject some flavor into the bird the day before. We used a cajun type of flavor but there's others to choose.

Make sure you do this in a safe/stable place outside and do not let the dogs around while cooking.

Heat up 4 gal of Peanut Oil (make sure no one is allergic) to 350*

Slowly lower in the Turkey. Allow for approx 3-3 1/2 minutes per pound.

Done. Crispy on the outside and juicy on the inside.

You can reuse the oil about 4-5 times. Just strain it back into the jugs.

Also great for deep frying fish and chips.

Last time we did this up north we left the oil outside covered to cool. Wake up the next morning and heard some clanging. Look outside and a black bear had his head inside the the pot. Needless to say we never did have to pour that oil back into the jugs.:confused:

[eden beardsall]

Three pieces of advice
1 . Cook it before the booze is opened .
2. Do it outside
3 Be sure you are 300 yards from the house.
Added tips . Have the fire extinghisher near by . Ask Misty Marsh about boiling oil .

[Tim]

The first step is to figure out how much oil you need, the easiest way is to put the turkey on the rack in the pot and add water until the turkey is completely covered.
Remove the turkey and measure the amount of water in the pot before you dump it, that's how much oil you will need to put in there.
One thing I learned cooking turkeys in the winter... don't put the whole amount of oil in at once, slowly heat your oil as you add it to the pot, it will expand and you could have it overfilled.
If you haven't purchased oil yet, you might want to get canola oil, it has a higher " smoke point" than peanut oil, which means you can take the oil to about 425 before putting the bird in, then when the temp drops it will be close to 350.
Use the thermometer.
When you add the turkey the oil temp will drop, don't let it get below 325, 350 is the best temp for cooking.
Use a meat thermometer to check to see if it's done, 185 in the breast and thigh is done.
Be careful putting the bird in, the water on/in the bird won't mix with the oil and will splatter - I use elbow length welding gloves and dip the bird in and out 2-3 times

[TK'S]

If you want a better bird put mustard on the out side of the bird this will seal in all the juices and the bird will be moist. The rest is what Tim said . good luck. A man from SC. sold me on this and it works every time ask Bob Stark he has ate them . You also have to have some Crown as well . Terry

[Jojoe]

I will second the Crown requirement. But only start as you lower the bird into the oil.

Make sure the surface you are cooking it on is not flamable - wooden pattio decks are not an ideal surface...

The down side to the 'event' of deep frying a turkey is the lack of stuffing and real gravy for the meal. Bon Appitite!

[Greg]

I would not bother spicing the turkey with anything but butter to help keep it moist :)

I've had a few like this at a friends house and now I don't even like farm turkey HAHA!

A few things I heard him mention while I was watching was.

You have to experiment with the amount of oil you put in so that it doesn't over flow when you put the turkey in.

Also

you dip it slowly and take it out a few times as well before leaving it the oil to cook. This cooks the outside and helps seal it so it doesn't soak up as much oil etc..


Let me tell you this is the best turkey I have ever had.

[Labber]

The Turkey should be about 12 Lbs. Any bigger and it won't cook through before the outside is burned. Inject it generously at least 5hrs before cooking. The Rubs that I have used stayed with the turkey.

[MAD MALLARD]

Thanks everyone, I have taken the following from your comments:

#1 Make sure I have 911 on speed dial.
#2 place the pot at the curb so I don't burn my house down.
#3 Inject the Turkey with spices (Jack Daniels Maybee).
#4 Be gentle with my Turkey and dip him in and out.
#5 My Turkey will taste better if I rub it. Rub my Turkery.... HAHAHAHA

No wonders everyone orders Pizza and Wings for the Super Bowl.

[topshelf]

I have done 4 birds and the only oil i will use now is Turkey Gold buy it at Bass Pro.

[Drew Good]

No wonders everyone orders Pizza and Wings for the Super Bowl.


LOL :cheesy:

There's some good advice here, I have done 7 or 8 now and deep frying them is the only way to go. I have tried a "rub" twice and it never turned out, the last one was a Montreal Steak "rub" and it litterly ruined the outside of the bird. By the time the inside was cooked the rub on the outside looked like burnt shoe leather...

Like Tim mentioned above use water to deturmine the amount of oil needed, and if you want to see what 350 degree oil does to a deck you are welcome to come over. On the plus side that spot of the deck will never rot.....:cheesy:

Drew

[RedLab]

Frank Go to Price Club, get the big box of Canola oil, I think it's 20L enough to do your Bird. Good price.