Pre T-day warmup

[craigster59]

Every year for the past 8 years, I fry up some turkeys for the guys here at work. Did 4 today and they came out great as always (if you don't mind me bragging).

[Jims5543]

Tips, pointers for 1st timers?

[gaijindabe]

That looks good..

[Tim Hancock]

Mmmm!

[Kevin Taylor]

Huge Fire Hazards. First Timers be careful.

K.T.
1973 911 E 2.4 MFI
1983 911 SC
1967 Devin "D" - 1965 912 Power Plant

[Seahawk]

Originally posted by Jim Cesiro
Tips, pointers for 1st timers?

I won't comment on the Turkey prep, but as far as the frying part:

- SLOWLY lower the bird into the oil...
- Don't put the cooker over a wooden deck, or anything flammable. Do a search on Youtube if you think I'm kidding.
- Remove the temp gauge before you SLOWLY lower the bird into the oil.
- Take care in the removal of the bird. We always make sure the tray we're going to move the bird into the house is ready in advance and the route planned.

Done it for years with no issues.

[craigster59]

Originally posted by Jim Cesiro
Tips, pointers for 1st timers?

10 to 12lb bird is best. While bird is in wrapper, place in pot, legs pointed up, fill pot w/ water 2" above bird, remove bird and mark water line. Toss water and dry pot. Remove bird from wrapper and pull out/toss giblets, neck and pop up thermometer and metal/plastic thingies around legs. Inject drums, wings, breast with marinade (Italian dressing, Coca Cola/mustard, onion/garlic/celery/spices, whatever you come up with). Sprinkle liberally into cavity and outside w/ Tony Cachere's, Old bay or whatever spice/rub you like.

Fill pot with peanut oil to mark ( if you always use 10-12lbs this can be your permanant mark) and heat oil to 375-400 degrees. Take bird and s-l-o-w-l-y lower into oil, vaporizing moisture off of bird. After rapid boiling slows down, temp will have fallen to 275-300, bring back to 300 to 325 and cook for 3 1/2 minutes per pound.

[cstreit]

We did our first deep fried turkey last year. I'll never bake one again! mmmm mmm

[Jims5543]

Thank you for all the info. Looking foward to doing this.