Turkey Fryer
- Thread starter David
- Start date
Its not that difficult, but it is dangerous. There is also tons of info available on the web to read.
Here is what I sent my sister, her and a few co-workers fried 4 for a Christmas party a few weeks ago and everyone was happy and it seemed to go well.
Few tips:
:roundtheh
-Oil is hot and will burn you.
-Before starting to cook. Most important part. Prevents houses from burning down and excess splash.
-Unwrap the turkey and put it in the empty pot.
-Fill with water until it covers the turkey.
-Remove the turkey.
-Mark the water level. This is how much oil you will need.
- Fill oil to mark.
-Inject turkey with marinade (do you have one or need any ideas?).
-Heat to 350 degrees, outside, away from structures or other flammable objects.
-Turn gas OFF.
-Slowly add turkey. Dont burn your hands!
-Cook for 4 minutes a pound + 5 minutes. Turkey should float and leg twist off easily.
-Remove turkey, let sit for 5 minutes on paper towels.
-Eat.
I have an awesome Cajun Butter Marinade recipe. Let me know if you would like it.
Here is what I sent my sister, her and a few co-workers fried 4 for a Christmas party a few weeks ago and everyone was happy and it seemed to go well.
Few tips:
:roundtheh
-Oil is hot and will burn you.
-Before starting to cook. Most important part. Prevents houses from burning down and excess splash.
-Unwrap the turkey and put it in the empty pot.
-Fill with water until it covers the turkey.
-Remove the turkey.
-Mark the water level. This is how much oil you will need.
- Fill oil to mark.
-Inject turkey with marinade (do you have one or need any ideas?).
-Heat to 350 degrees, outside, away from structures or other flammable objects.
-Turn gas OFF.
-Slowly add turkey. Dont burn your hands!
-Cook for 4 minutes a pound + 5 minutes. Turkey should float and leg twist off easily.
-Remove turkey, let sit for 5 minutes on paper towels.
-Eat.
I have an awesome Cajun Butter Marinade recipe. Let me know if you would like it.
tripp
MASTER SHAKE
and make sure you do it outside. And away from surfaces you will have to walk on.
my nephew did this on the driveway at my father in laws house one year.
It spewed grease on the driveway and made it slippery.
my nephew did this on the driveway at my father in laws house one year.
It spewed grease on the driveway and made it slippery.
Jagstownville
Voodoo Mafia Family Inc.
Tons of stuff out there for marinades. Should be able to find the Injector types (the only way to go) at grocery stores or wal-mart.DWavs said:
Also, after the turkey is done.... get a couple of Ref. bisquits packages and cut each bisq. in half and drop into the oil after the turkey is out. Let them cook for a about 30 secs to 1 min or until a light golden brown. Flip them over and do the same to the other side. After both sides are done take out and let oil dry on a plate with a paper towel. Sprinkly with Powdered Sugar!!! Good stuff. Make sure that you use some kind of metal dealy to get them out of the HOT oil. :stretchgr
A co-worker that turned me on to Turkey frying about 9-10 years ago gave me this recipe. I have used the store bought, fried them plain, with strained Italian dressing,...etc. The best I have had and have never had any complaint about is this recipe:DWavs said:
Cajun Fried Turkey
4 sticks butter
1 tablespoon cayenne pepper
1 tablespoon liquid onion
1 tablespoon liquid garlic
1 tablespoon hot sauce
1 tablespoon worcestershire sauce
Cajun seasoning
1 10 to 14 lb Turkey
35 lbs. peanut oil
Melt butter over medium heat. Add Cayenne pepper, onion, garlic, hot sauce, and worcestershire sauce. Mix thoroughly. Inject the mixture throughout the turkey. Heat the peanut oil to 350 degrees. Sprinkle the turkey (inside and outside) with the Cajun seasoning. Fry the turkey in the peanut oil for 4 minutes per pound.
I have adjusted to use less butter or hot sauce, just depends on the crowd. As is is the best.
smokinafuente
This space for rent.
Great tip! Just make sure that when your done with the water, that you dry EVERYTHING! And don't forget the inside of the bird. You want ALL the water is gone. H2o + 350 degree oil = BAD.geckoheart said:
Also, smaller birds do work better. On the big ones, the legs are about burnt off before the rest of ol' Tom is done.
Moglman
Mountain Hound
smokinafuente makes a critical point. The bird must be completely dry or you'll get spatter. The oil should cover the bird, but really shouldn't be over 1/2 to 2/3 full. Too much oil may cause boilover. If it is cold and/or windy outside, take this into account. If you can get some relief from the wind, your flame and temp will be much easier to keep consistent. If cold and windy, the top few inches of the oil where the thermometer is can be cooler than the lower layers, and when you get it to 350. The lower layers could be 400 - 450. Stir slightly before trusting the temp. Under normal conditions, convection will mix the oil and this isn't a problem.
Don't let that one slip by as one of those "duh! everyone knows that" kinda things! Grease burns suck! It's amazing how many times a day people at the coffee shop stick their hands in 200 degree water. . . imagine that bumped just a few degrees and it won't come off! Back on topic, we do this every Thanksgiving as well as a traditional turkey all good! mmmmmmmmmmm turkeyyyyygeckoheart said:
Jagstownville
Voodoo Mafia Family Inc.
I can't remember why Peanut Oil was recommended but that is what we have always used as well. They always came out awesome too.geckoheart said:
I couldn't get the video to work properly (assumming a problem on my end).Wasch_24 said:
If you leave the turkey in the bag the cavity of the turkey will not fill up with water. This will lead you to being short the same volume of oil that the cavity will hold.
As far as drying the turkey off, I never have. By the timne the oil has heated up, the turkey gets injected and I apply the rub to the outside and inside it is dry.
To prevent a spectacular fire from spillage when putting the turkey in- Turn off the Flame.