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Anyone ever done this? Dennis already gave me his tips the other day in chat, but maybe you could post again for people who weren't there?
Basically, this is what I have to work with:
42 quart pot
burner
propane tank
basket (no hanger - do I need it?)
I wasn't going to inject it, instead put a gnarly rub on the outside, under the skin.
I heard between 3 and 3.5 minutes per pound. The bird is about 14.5 pounds this year.
HELL YEAH!! Fried Turkey RULES!
Not sure on using a basket, I would be worried about the turkey getting stuck in the basket. I always use a rack with an eye that runs up through the cavity, and a lifting hook to snatch it out.
Measuring the proper oil level is as easy as placing the turkey in the pot, covering it with water, (I cut the tail off and cook tail end up). Pull the turkey out, and mark the water level. you want to cover the bird about an inch.
13 to 16 pound birds seem to work best for me. I tried injecting once, but didn't care for it much.
Season everything really well, inside and out. It's obviously VERY IMPORTANT that the bird be blotted of any moisture. fold wings under or cut the wing tips off, but don't tie the legs together.
Pure peanut oil is best.. It's expensive, but you can filter it and use 3 or 4 times... store it in the jug it came in.
I like to heat the oil to about 380 - 400 degrees before dropping the bird, the temp will drop considerably, and some burners are difficult to get back to cooking temp. Lower the bird VERY SLOWLY! I like to submerge 1/4, then remove.. then up to 1/2, remove...so on and so on. This helps boil off any moisture present and minimizes risk of the oil boiling over.
Keep the thermometer in, not touching the bird or pot, and maintain 350 degrees for 3.5 minutes per pound. I never leave my cooker unattended.. so have a cigar while you watch.
I do at least three birds over the holiday season.. this year is looking like a 5 bird year.
I'll never bake a turkey again!
Good luck brother!
X2 of all that BWA said, and extra stress on the making sure the bird is free of as much moisture as possible, and also on the lowering it slowly into the hot oil.
Keith
I always inject the bird with something letting it sit for a day or two. Last year I also did a brine for a day which turned out really well.
Here is a tip for the moisture. This will help stop the boil over. Once you have your turkey ready give it a rub down with some of the cold peanut oil. Once coated it's oil in oil. No boil up and mist which becomes fireball. Make sure you still put the turkey(or anything) in slow.
Been doing the deep fried turkey for years now. Never have a bake one again.
DG
This is one cullinary experiment that I have always wanted to try. It sounds like it would be wonderful. I have heard from many people that they really like doing a turkey like this. I am patiently waiting for an opportunity to try it out with a friend first before I get the stuff to do it. I hope your bird turns out great. Roger.
That's a real good idea about coating the bird with cold oil first, I will have to try that this Thursday.Quote:
Originally Posted by Diesel Grinch
Thanks DG
Keith
I'm a huge fan of the brine myself.Quote:
Last year I also did a brine for a day which turned out really well
Love the fried turkey! A buddy of mine used the pre-oil method too and said that it definitely helps.
-Buzz
If anyone knows where to get peanut oil at a reasonable price, I'd appreciate it. The lady @ Home Depot wanted $30 a gallon.
Thanks for all the tips!
Walmart should have a 3 gallon jug of LouAna pure peanut oil for about $28.00.
I'm not a fan of fried turkey.:smiley11:
We're doing our 21 pounder in the oven.
Sam's Club has a 4 1/2 gallon size for $29.Quote:
Originally Posted by mrtr33
Anyone fried a duck, yet?
Quote:
Originally Posted by CoventryCat86
I've seen your oven. For what you paid for it. It should go out get the turkey, pluck, gut, and cook the damn thing with all the trimmings for you. :smiley44:
DG
We need Pics!!!!:smiley32:Quote:
Originally Posted by Diesel Grinch
That might be pretty good. Wonder if you could fry a Turducken... probably not.Quote:
Originally Posted by Smoked!
That always cracks me up, who was the first person to make a Turducken I wonder... pure genius - haha.
-Buzz
Here's a shot of the stoveQuote:
Originally Posted by ndv21
http://i19.photobucket.com/albums/b1...6/DSC00253.jpg
Here's another angle of the kitchen:
http://i19.photobucket.com/albums/b1...6/DSC00256.jpg
Here's the turkey:
http://i19.photobucket.com/albums/b1...6/DSC00355.jpg
I saw a prepackaged turducken at the Publix. If it's still there tomorrow, I just may have to give it a try. There are already a few birds to fry today.Quote:
Originally Posted by buzz
Happy Fried Turkey Day!
That cuttingboard is clutch. I'm guessing those inserts come out with whatever you just chopped up and pushed in them? I might have to make me one of them.Quote:
Originally Posted by CoventryCat86
Will
Awesome stove !
Dang, that is a really nice stove there... I will have to post a picture of mine - it is good for a laugh.
-Buzz
Wow CC that is really nice! Hubby keeps threatening to do a tin ceiling. Now that I see it in your kitchen I am really jealous!
Yeah, the cutting board is some fancy thing Kathleen got where she used to work. The sold them at the vineyard she used to manage so she got it at wholesale. The company is called "Totally Bamboo."Quote:
Originally Posted by badwhale
Click Here for details!
Then I highly recommend American Tin Ceilings. They're a great company down in Florida. When you call them on the phone, they actually answer the phone with a live person instead of "Press 1 for English......" If you look in the "Gallery" under kitchens, you'll find a couple of shots of my kitchen (row 41, last three pictures).Quote:
Originally Posted by cinda
Quote:
Originally Posted by Roger
Thanks Roger and Buzz!:smiley20:Quote:
Originally Posted by buzz
It's a La Cornue Chateau 165, something my wife's been dreaming about for 30 years.
Ya only live once, right?:smiley36:
I think Julia Child had one of these fancy La Cornues at one point.
CC,
Sorry for taking a while to reply but...
DAMN!!!!
Thats an awesome stove! I showed the pics to my wife and she likes it a lot (eventhough I am the cook).
I tip my hat to you. Great job!
Nelson