Deep Fried Turkey
- Thread starter Chimay
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I don't think I've ever tasted a deep-fried one. Sounds good though.
The wife usually oven bakes our turkeys, but this year we're picking a pre-cooked one up at the 'Honey-Baked Ham' place. No time to cook one this year.....
The wife usually oven bakes our turkeys, but this year we're picking a pre-cooked one up at the 'Honey-Baked Ham' place. No time to cook one this year.....
I dropped two in the deep fryer yesterday.
I've been doing this for four years now.
I get the Tony C' injectible marinades, one Garlic Herb and one Creole Butter. I do one bird with each since not everyone likes the creole flavor. Heat the oil to about 375. When I drop the bird, the oil temp drops to 325 and I slowly bring it back up to about 350.
Three minutes/# of turkey works out really well.
Safety tips:
Put turkey in kettle the night before and fill with water to cover turkey. Remove turkey and let it drain. Note water level. This is the level you will use to fill your kettle with peanut oil.
Do this outside. Not in the garage, not on your deck, etc.
I put on an old leather jacket and leather gloves, hot oil hurts if you get it on your skin.
The turkey should be thawed and as dry as possible. You are going to slowly lower the turkey into the kettle.
Fire extinguisher, good idea to have one.
I did two 14# turkeys in under two hours yesterday if you start counting time after the oil is up to temperature. I had time to put together a green bean caserole and a sweet potato caserole while waiting for my oil to heat up.
You are probably better off with a 12# turkey, but I can get a 14# bird in my kettle.
HTH
I've been doing this for four years now.
I get the Tony C' injectible marinades, one Garlic Herb and one Creole Butter. I do one bird with each since not everyone likes the creole flavor. Heat the oil to about 375. When I drop the bird, the oil temp drops to 325 and I slowly bring it back up to about 350.
Three minutes/# of turkey works out really well.
Safety tips:
Put turkey in kettle the night before and fill with water to cover turkey. Remove turkey and let it drain. Note water level. This is the level you will use to fill your kettle with peanut oil.
Do this outside. Not in the garage, not on your deck, etc.
I put on an old leather jacket and leather gloves, hot oil hurts if you get it on your skin.
The turkey should be thawed and as dry as possible. You are going to slowly lower the turkey into the kettle.
Fire extinguisher, good idea to have one.
I did two 14# turkeys in under two hours yesterday if you start counting time after the oil is up to temperature. I had time to put together a green bean caserole and a sweet potato caserole while waiting for my oil to heat up.
You are probably better off with a 12# turkey, but I can get a 14# bird in my kettle.
HTH
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I'll be slow cooking our 22# turkey in a electric roaster the day before. Takes about 8 hours. Comes out nice an tender.
Obbop, your welcome to join us. We'll have enough for 18-20 people.
Obbop, your welcome to join us. We'll have enough for 18-20 people.
I brine mine overnight in a solution of non-iodized table salt and table sugar. The basic ratio is 1 cup salt to 2 cups sugar and 1 gallon water. This creats a hypertonic solution that will season the turkey meat throughout the bird while significantly improving it's moisture. Then, I either BBQ, Smoke, or Oven Roast the bird. If oven roasting, the bird will stay breast side down for a large portion of the cooking.
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HEV, you are subjecting your turkey to the flavor-enhancing effects of induced osmosis? We have to have a "The Science of Cooking"thread!
I've done the deep fryer and the results are very good. Problem is that the cost of the oil is usually more than the bird. My dad filters and reuses it, but to me that is a lot of work and you have to store it.
This year we are doing a smaller bird on the weber using indirect heat. Works great, no mess, and it produces a very good tasting bird. I would still say frying is better, but this is less messy and the overall amount of time to cook is probably the same (it takes a good 30-40 minutes to warm up the oil in my setup).
This year we are doing a smaller bird on the weber using indirect heat. Works great, no mess, and it produces a very good tasting bird. I would still say frying is better, but this is less messy and the overall amount of time to cook is probably the same (it takes a good 30-40 minutes to warm up the oil in my setup).
I think deep fried, if done correctly at the correct temperature so the outer part of the bird doesn't fry to a charcoal crisp, is the best way to cook the big bird.
I love all the vids on TV of people that overfill the oil and get it too hot. They drop the turkey in and KABOOM.
I love all the vids on TV of people that overfill the oil and get it too hot. They drop the turkey in and KABOOM.
Why thanky!!!!
Hopping aboard the "wayback machine" my addled mind recalls the semi-truck trips to NC to grab loads of furniture and other stuff from that neck of the woods. Back in 1978-1980 it was. Met a sweet little southern gal waitressing at the Union 76 truck stop in Greensboro. We dated every time I pulled into town. I was a gentleman and NOT a #@$%! Yankee!!! Her folks thought I was great. Even their HUGE pet rabbit liked me....the heavy fur ball wouldn't leave my lap.
Guess I shoulda' grabbed her but..... oh well.
Nice gal, nice folks up in that neck o' the woods.
Gonna' stay out on the frigid plains in the shanty. Sure do appreciate the invite, though!!!!
All the best to you and yours!!!!!
Having been born and raised in Plymouth I had more than enough Thanksgiving ritual shoved done my gullet as a kid. I switched to something other than turkey years ago and since the wife is foreign she could care less. It'll be racks of baby backs this year.
Obbop, you should have grabbed her for sure. Them southern gals do know how to cook.
I often deep fat fry a whole chicken in my kitchen size deep fat fryer. Its just like doing a turkey outside in the large fryers. As said above, first put the chicken in the fryer and fill with water. This will tell you how much oil to use. I leave the plastic cover on the chicken when doing this so that it won't get wet. You have to be SURE all moisture is off the outside and inside of the chicken before putting it in the hot oil, as water will cause the oil to splatter. And slowly lower the chicken into the oil with something that you're sure won't let the chicken slip and plunge into the oil, which could cause a large and dangerous splatter. Cooking time is the same as for doing a turkey outside, 3 min. per pound, or a bit more or less depending on how done you like the meat.
Yes Mori. That's basically it. The way it works on the cellular level is once you submerge the bird in the salt and sugar solution, water from the bird leaves it’s cells to try to “dilute” the solution, the cells try to find equilibrium with the solution, sucking (technical term) the water back in, carrying with it the seasoning. Works especially well with pork, poultry, and shrimp. Does not work with red meat.
It makes a mess - which is why you should put a good tarp down first, but I was skeptical until my neighbor - a chef - invited us over three years ago for this and it was wonderful tasting.
BUT...in my humble opinion, you miss out on the smell in the house and it's just not the same.
Very good tasting, but I will stick to the good old oven - especially since I bought my wife a $12k over this year!
BUT...in my humble opinion, you miss out on the smell in the house and it's just not the same.
Very good tasting, but I will stick to the good old oven - especially since I bought my wife a $12k over this year!
Well, the bird is stuffed and in the roaster. Now to bake 4 pies, 2 Pumpkin, 1 Apple and 1 chocolate chip cheesecake.
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