Deep frying a turkey, refresh my memory
- Thread starter dcsnomo
- Start date
garyl62
Active member
I'm sure you know this one, but since you said don't want to burn the house down... put it in the pot then fill it up with water to a safe level for boiling. Take it out, note the water level, then replace the water with oil to the same level. See too many videos of guys dropping the turkey in and overflowing the oil onto the deck and starting a fire.
polarisrider1
New member
I almost burned down my garage on first turkey. Since I have done a dozen or so. Currently I have a Charbroil infrared turkey cooker. It uses no oil.
G
G
Guest
Rule #2. Make sure the turkey is thawed before you put it in the fryer. Bad things can happen if it is still frozen.
Keep track of the temp constantly so the oil does not get too hot. I have had that happen before where the oil starts blackening. A very gradual dipping of the bird into the oil is a good idea once the oil has been heated up. Don't just totally submerge in one fell swoop but rather dip gradually. The translate water into oil for the proper level is a good idea. Finally, the 3.5 minutes per pound is probably a good ballpark estimate. Good luck!
3 1/2 minutes per pound assumes that you are able to keep the temperature between 375-400 degrees. I usually do a 12 pound turket (it fits my pot size well). If temperature goes too low then meat is greasy if temperature goes too high (>475) then very dangerous. Watch out for the eave of your garage, set it up on the driveway and if possible use a sheet of plywood or similar to minimize the stain the splattering oil will leave on the driveway. It may also kill the grass. I like the garlic butter marinade from Bass Pro and also the Mesquite BBQ. I do half and half on each turkey. Fastest cooking is when turkey is closer to room temperature if possible. Let it rest after cooking under foil for 10 minutes and it will cut easier, keep its juice better and not burn the crap out of your hands. Make sure you remove the bag of giblits from the turkey cavity, they burn up and smell like....well....not turkey. Buy a couple of cheap turkeys at Thanksgiving and then freeze them for a great summer BBQ, who doesn't love turkey sammies in June.
Thanks!
garyl62
Active member
Was just thinking about you last night when I had the fryer out doing some corn. Glad to hear it all went well, next time show us some photos!
Well, the party was a success! Here's the menu...
Apps
GF brined a big salmon fillet, then smoked it with a maple glaze, served with cream cheese and fresh dill on rye bread
Her kid the sous-chef prepared Peking duck, made his own wraps and sauce
Main course
Gf's other kid smoked chicken thighs
I had 5 game hens on the rotisserie, I deep fried a turkey, and grilled chicken drummies with pineapple.
Assorted sides and rolls including 3 pans of corn bake
Dessert was three kinds of booze cake...DC cherries with Amaretto, Fudge with Jack D, and red velvet with Crown Royal.
Washed it all down with champagne, Pacifico, New Glarus, and Summit beer, and a selection of wines.
Jay Whitney from Big Mouth and the Power Tool Horns played for about 90 minutes.
Legendary party...
Apps
GF brined a big salmon fillet, then smoked it with a maple glaze, served with cream cheese and fresh dill on rye bread
Her kid the sous-chef prepared Peking duck, made his own wraps and sauce
Main course
Gf's other kid smoked chicken thighs
I had 5 game hens on the rotisserie, I deep fried a turkey, and grilled chicken drummies with pineapple.
Assorted sides and rolls including 3 pans of corn bake
Dessert was three kinds of booze cake...DC cherries with Amaretto, Fudge with Jack D, and red velvet with Crown Royal.
Washed it all down with champagne, Pacifico, New Glarus, and Summit beer, and a selection of wines.
Jay Whitney from Big Mouth and the Power Tool Horns played for about 90 minutes.
Legendary party...