Good morning everyone Planning on doing something a little different this year for Christmas food, we are going to fry a turkey for the first time. Any tips or special recipes that you guys have used? ( I promise not to blow it up) Its an indoor fryer so we don't have to go out into the cold. Thanks!
Frying a turkey
- Thread starter renegade_987
- Start date
- Status
Indoor? Hope your homeowner's is paid up! Seriously, I've heard peanut oil makes the best turkey ever!
I would do it outdoors just to keep the fryer smell out of your house...much safer as well
In case you haven't heard this, do not fry it when it's frozen...
I have never had an issue frying my bird and we do a few a year. Though I would not do it indoors due to smell.
Use peanut oil as it retains it's heat far better then vegitable oil does. An oil that holds it's heat will give you a more consistantly cooked bird.
No reason to try to spice the bird or anything just drop it in at 400 degrees and it should take about 8minutes per pound of bird
Use peanut oil as it retains it's heat far better then vegitable oil does. An oil that holds it's heat will give you a more consistantly cooked bird.
No reason to try to spice the bird or anything just drop it in at 400 degrees and it should take about 8minutes per pound of bird
Last edited:
No special recipes.
Tips:
1. Test fill the pot. Place your turkey in the pot prepared for the frying. I.E. remove the giblets and have it on the stand. Fill your pot with water to just cover the turkey. Remove the turkey and note the water level. That is the level you will fill your pot with oil.
I believe the two most common mistakes are too much oil and a frozen turkey.
Too much oil results in oil being displaced out of the pot and catching fire. A frozen turkey results in the exciting displays where you get the fountain of hot oil that burns you can catches fire.
I have an old leather jacket and gloves I wear when frying turkeys because the oil will spatter and does burn.
Finally, do your math to calculate the time to fry. It really is 3 to 3.5 minutes/pound depending on the oil temp you use. I go for my oil between 350 and 375 and fry for 3min/pound.
I get my oil up to 375 as it's going to drop in temp when you drop the bird. I stay with it making sure the temp doesn't get out of that 350-375 range.
Tips:
1. Test fill the pot. Place your turkey in the pot prepared for the frying. I.E. remove the giblets and have it on the stand. Fill your pot with water to just cover the turkey. Remove the turkey and note the water level. That is the level you will fill your pot with oil.
I believe the two most common mistakes are too much oil and a frozen turkey.
Too much oil results in oil being displaced out of the pot and catching fire. A frozen turkey results in the exciting displays where you get the fountain of hot oil that burns you can catches fire.
I have an old leather jacket and gloves I wear when frying turkeys because the oil will spatter and does burn.
Finally, do your math to calculate the time to fry. It really is 3 to 3.5 minutes/pound depending on the oil temp you use. I go for my oil between 350 and 375 and fry for 3min/pound.
I get my oil up to 375 as it's going to drop in temp when you drop the bird. I stay with it making sure the temp doesn't get out of that 350-375 range.
I had a moist, delicious turkey dinner last Thanksgiving and when I asked the 'chef' his secret he told me that he marinated the turkey in a vinegar brine and cooked it upside down. Apparently when the turkey is cooked upside down the juices from the dark meat flow down thru the bird. While I know the OP asked about 'Frying a turkey' I am sharing this because it was the best turkey I've ever had....
After getting the oil up to at lease 375 and right before you put the bird in, turn off the gas so there is no flame. Insert bird in the oil and as soon as the initial boil off calms down re-ignite the flame. This way if the oil does over flow there is no chance of a fire.
- Status
