Deep frying your Turkey: Have you done it?

[johnco]

HughR, if you're still down in N.O., you're welcome to drive over and get some tasty turkey. I'm frying at the wine shop so there's plenty to eat and drink.

[austin552]

Tried it, didn't care for it. Smoked still rules in my book.

[targa911S]

I'm thinking of a variation of the beer can chicken this year. LARGE can like Fosters and let it ride like a chicken. waddia think? Anybody done that?

[RickM]

OK, wife just called....Peanut oil no where to be found. Might have to pull some strings at the local restaurants.


Can I substitute with swepco?

[vash]

Originally posted by RickM
OK, wife just called....Peanut oil no where to be found. Might have to pull some strings at the local restaurants.


Can I substitute with swepco?

costco? that is where we go. and our safeway gets it during the holidays.

j, i would love an electric unit, but this geek squad could probably rig up a solenoid off of a thermostat or something, quicklike.

as far as the beer can thing. believe it or not, i tried it. but here is what i did. i hung the turkey with a meathook like contraption, and cooking twined the beer can inside the cavity. i did this in our restaurant oven. i dont know of a bbq big enough...came out ok, just ok.

[RickM]

Thanks for the tip Cliff. A few calls and I found a Wally World a few towns over that has some. The local Costco ran out last week.

Next question:

I think the pot I have is 30 quarts. If I get a 15 pounder approx how much oil will I need? I think they sell the oil by the gallon (@ $23).

[johnco]

Peanut oil down here is $23 for 3 gallons. I use about 2 gallons

[RickM]

Thanks John...perhaps I misunderstood the guy on the phone.

[targa911S]

Originally posted by vash
as far as the beer can thing. believe it or not, i tried it. but here is what i did. i hung the turkey with a meathook like contraption, and cooking twined the beer can inside the cavity. i did this in our restaurant oven. i dont know of a bbq big enough...came out ok, just ok.

It's just my wife and I and and another couple so I have a 10 lb. bird. I can fit him in my regular oven I'm sure as it's a cavern. I will give it a go. Thanks for the tip about the twine. I'm sure I'll have to rig something to prop the boy up too.

[RickM]

I think Walmart had a contraption for propping the bird up and holding the can. Was few bucks IIRC.

It kinda looked like this.... (Hell just bend one up)

[Tobra]

Best way to cook a bird, moist juicy and fast. If you use the oil for turkey, it can be reused, once you use it for a fish fry it is pretty much all done.

I used large syringe for injecting spices, but have access to them from the hospital and office.

I lived in Texas for 10 years where this is a common practice, I never heard of anyone getting hurt or burning their house down until I came back to the land of Fruits and Nuts. Be careful if you have defective common sense bone

[cstreit]

This thread kinds died quick. ALl that tryptophan kicking in?

My damn fryer turned out defective... The regulator wouldn't let gas through and of course everything was closed. I pirated one off the propane heater int he garage... Bird should be done in 5 minutes!

[VINMAN]

Ended up smokin mine today. used apple wood. Some cajun marinade. Put a pan of apple juice under the bird. Took about 6 hours.
Very happy with the outcome!

[johnco]

I don't want to see another turkey until next year. Fried 6 today, 8 yesterday and 7 in the last 3 weeks. now all I need to do is shuck the rest of the sack of fresh oysters sitting in the cooler. we had oyster on the half shell, fried oyster salad with hot bacon dressing and will probably grill the rest with butter, garlic and parmesian.

[targa911S]

damn John you know how to eat!

happy Thanksgiving to all!

[cstreit]

Well it turned out damn fine! One of the best turkeys I ever had!

[RickM]

Yup, mine turned out really good as well.

I did a 17 pound bird and it came out very crispy on the outside and juicy on the inside. I injected it with some Cajun Injector Garlic and Herb marinade....yum!

What I took away from the experience:

It's alot of prep and clean-up.

I did the "measure with water" trick first and I still had too much oil. I'd use less oil and add if needed.

I can see the virtues of an electric fryer. All components are contained in one unit, wind isn't a problem, thermostatically controlled, no propane to deal with etc

I'd do a smaller bird so all I need to buy is one 3 gallon jug instead of two. With the 17#er I used just over 4 gallons of peanut oil ($46).

John, who are the quality makers of the electric fryers?

[johnco]

I have 2. one from Walmart which works okay but another made by Masterbuilt. it's much better. it has a drain, a timer and the element has flanges keeping it from sitting on the bottom of the bucket. QVC has them for $88 but I got mine in town for $99. they run from $115 to $169 other places online. you can fry, boil and steam with them, and do it indoors. after doing 21 turkeys recent and many last t-day, they can't be beat!. 35 minutes for a 10lb, 2 gallons of oil. no flareups, no overheating, no watching the temps

[johnco]

normally I get $15-20 of different peppers(jalapeno, habenero, etc.) garlic, onions, etc., boil that down and strain the liquid out, add some lemon pepper marinade, garlic herb marinade and italian dressing. mix together and inject a quart or so into each turkey. this year we did 6-8 birds with Butter-It ( a liquid butter substitute) and Tony Chacherie (all season), garlic powder and italian dressing. much faster than the other recipe and just as good or better. nothing but compliments

[RickM]

Excellent advice...thanks John.



...Oh, another question. Can I use vegetable oil instead of Peanut oil? I read it in one of the manuals but haven't seen that advice anywhere else.