Deep-Fried Turkey

[bigwhiteash]

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!

[mail man]

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

[Diesel Grinch]

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

[Roger]

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.

[mail man]

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

That's a real good idea about coating the bird with cold oil first, I will have to try that this Thursday.
Thanks DG

Keith

[Abyr]

Last year I also did a brine for a day which turned out really well

I'm a huge fan of the brine myself.

[buzz]

Love the fried turkey! A buddy of mine used the pre-oil method too and said that it definitely helps.

-Buzz

[mrtr33]

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!