Deep frying your Turkey: Have you done it?
 

Looks like I may try to deep fry a small to medium sized Turkey just to see how it turns out. I friend lent me his propane fueled setup. I'll have to look on the net for instructions as he couldn't find them. I figure there's probably a chart or formula for the temp, bird size/weight and amount of time to cook.

Here's what I know from others who have tried it:

- Carry-out the operation outside away from the house, deck, garage and any flammable material. A dirt clearing in the yard? Wouldn't want to clean up pavers or asphalt.

- If windy use plywood, card board or other material to shield the wind. If the burner isn't allowed to operate at full temp the going will get rough.

- Test for the amount of Peanut oil required by dipping the bird in the pot of water. This will prevent under or over filling with oil when it comes time to fry.

- Use a fully thawed and dry bird. Well, as dry as you can get. (I've heard some deep fry frozen turkeys but that's a bit advanced for me on a first go round)

- Season the bird the night before. Let the seasoning do it's thing overnight.

- When you get to proper temp, up it about 50 degrees as it will lower quite a bit when the bird is submerged. Monitor oil temp with themometer and adjust to proper temp when it comes back up.

- Use of an internal therm is nice.

- When done hang bird and let oil drain for 20-30 minutes.

- Bird will cook quickly...dont over cook.

- Be prepared for a mess.....and the best tasting Turkey ever....(We'll see)


Any thoughts, corrections, additions?



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That sounds right to me.

I have done this before. It WAS good but I like a turkey in the oven better. + in the oven you get that turker smell all throughout your house.

The peanut oil lever is very important, if its over full it will start a large fire.

Apron, gloves, and a face shield are useful safety measures. (Or so I've heard.)

We've grilled our turkey the last few years on charcoal. It works great but you have to have extra charcoal to keep the temps up in the grill. And it's tough to extract the juices for the gravy.

Done this before, Turkey comes out GREAT.

1) 100% right on the water idea. Mark the level with a grease pencil or something on the outside of the pot and then fill to just below that level. Heat the oil, but in the bird and THEN top off the oil if you need to. I've seen these things overflow and it ain't pretty.
2) Try injecting the bird beforehand with your liquid seasoning of choice. I have seen good results with Cajun mixtures and Italian dressing.

Happy Frying!!

P.S. You'll likely NEVER go back to baking after you fry one...

So frying a turkey on a Whistler condo wood deck while wearing shorts, barefoot and drunk would not be a good idea?

Checking the oil level is a good idea though...don't ask...I didn't do it. ;)

LOL...only if it's pouring rain.

Thanks for the great tips so far guys...keep em coming.

We did it this year - bit of a PITA to clean up, but no worse than the regular cleanup. True that you don't get the smell of turkey in the house, which we missed. Absolutely make sure about your fill level - over filling can lead to spillage which can lead to a massive fire.

Couple things to prepare for - peanut oil ain't cheap - I think it was about $40 worth of oil we needed. Also, it takes longer than you'd think to boil it - I wasn't timing it, but it must've been at least 30 min.

I didn't think it was really any better or worse than a regular turkey, although it was a bit dry. Nowhere near as greasy as you'd expect, though.

Huh. I was gonna post these same questions. I thought the deep fryer made the Turkey super moist... Isnt that the deal?

This is what I've heard happens when you overcook.

If you don't overcook it it will be very very moist, much more so than you can achieve in an oven. Don't get me wrong, I love oven roasted turkey too...

Excellent! One thing though, I do not cook well without at least one drink so a bit of "self medication" helps.

Have as well done this and second the recomendation of injecting the bird with various spices. I like both ways and would probably do it one way one year, then another the next.

Dammit, am overseas now and no frigging turkey this year. Will miss it a lot!

Joe a

3 minutes a lbs, + extra five minutes. i back this up, with a probe thermometer. also, look up a nice turkey brine to soak the bird the night before. also, warn all those peanut allergy guys, if you use peanut oil. my boss makes me cook two, every goddamn year, for our office picnic. i did get a free fryer out of it tho.

Oh speaking of thermometers, get one specifically made for deep frying. First time my father-in-law fried a turkey he put a standard kitchen thermometer in the oil (with mercury in it) and bam!! Mercury in the oil and in the turkey...run to store for another turkey...

hahahah rick! that is classic.

I was going to use a type K Thermocouple to measure temp :D

Cliff: What temp is your formula for?

opps. i keep the oil at 375. i have a fry therm in the oil and i have a probe stuck into the thick portion of the breast. i shoot for 165 there. logic being that the dark meat is near the heat source and will get closer to 180. my logic seems flawed typed out. good luck. oh, i never fry a turkey larger than 15 lbs.

Mmmh., boiling oil, lots of young neices and nephews running around. So someone do it at the beach once, wicked dangerous.

For sure dangerous...I'll likely be alone and outside while others are entertained by my antics from the comfort of my sister-in-law's house.

I recall being at a party years ago where my (female) boss would use a large homemade deep fryer to make the best southern fried chicken I've ever had. It was a tall contraption perched on four iron legs. While unattended and frying a little girl (read shorter than the fryer) walked over to the fryer and started pulling on one leg. The fryer was on the driveway and on an angle/incline! I yanked the girl away before she pulled the thing over....almost shat myself on that one.

Yeah keep the kiddies away for sure. Great opportunity for the men-folk to stand around and BS in the cold though...man with fire heat oil to near burning and char bird...UGH.

I do many each year. in the last 3 weeks I've done 7 and tomorrow I do 4-5 for friends and 3 on thursday. I bought another new electric fryer to go with my other electric one to cut my frying times down. I really like my electric fryers and don't think I'll go back to propane anytime soon. set it and forget it! that leaves much more time for drinking instead of watching the temps

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.

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

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?

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.

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).

Peanut oil down here is $23 for 3 gallons. I use about 2 gallons
http://forums.pelicanparts.com/uploa...1132690034.jpg

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

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.

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)

http://www.pebbleshop.com/store/media/bch1.jpg

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

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!

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!

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.

damn John you know how to eat!

happy Thanksgiving to all!

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

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?

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

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

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.