SpaceGhost Posted November 21, 2007 Report Share Posted November 21, 2007 The wife and I are about to purchase the fryer, anything I should know about a fryer or advice you can give when we fry the turkey? Quote Link to comment Share on other sites More sharing options...
Dave1647545494 Posted November 21, 2007 Report Share Posted November 21, 2007 don't spill the hot oil all over your driveway its a motherfucker to clean up Quote Link to comment Share on other sites More sharing options...
Gergwheel1647545492 Posted November 21, 2007 Report Share Posted November 21, 2007 thaw it first!!! seriously keep the fryer away from all walls, they can catch shit on fire. But it is worth it in the end! Quote Link to comment Share on other sites More sharing options...
rl Posted November 21, 2007 Report Share Posted November 21, 2007 He isn't lying when he says thaw it. If it isn't 100% thawed you will have a huge fire. I would suggest trying to find Alton Browns episode of Good Eats; he goes over the specifics of everything, it's very informative. Quote Link to comment Share on other sites More sharing options...
MaTS1200 Posted November 21, 2007 Report Share Posted November 21, 2007 I fry one every year. Fill the fryer with water and submerse the turkey in it to find out how much oil to use. Mark the spot and fill the fryer with oil. I use canola and Peanut oil blended together, 3 gallons of Canola and 1 gallon of Peanut. Canola is healthier, if you don't care about that go with straight peanut oil. Heat the oil up to 375 degrees and try to keep the temperature slightly above 350 degrees while the turkey is cooking. Anything below 350 and the bird will start to absorb the oil. The temperature will drop quickly when you lower the bird in the oil hence why you need the oil to be 25-30 degrees above 350. Use a glove or you will burn your hand to a crisp, also make sure the bird is completely dry. I also recommend turning off the flame when you lower the bird in. The oil can splash everywhere. 3-4 minutes per pound and most people don't recommend frying a turkey over 12.5lbs. I always lift up the skin and rub Cajun spices all over the turkey. If you do put spices under the skin make sure you pin the skin back in place or you can overcook the breast part of the bird. Good luck! Quote Link to comment Share on other sites More sharing options...
Farkas Posted November 21, 2007 Report Share Posted November 21, 2007 I had a deep fried turkey on a couple occasions and it still never compares to mom's good oven cooked turkey. Quote Link to comment Share on other sites More sharing options...
evan9381 Posted November 21, 2007 Report Share Posted November 21, 2007 deep fried turkey, if injected with flavoring, is always better than oven turkey only do it on the grass, and away from the house. make sure if your kit doesnt come with it, to get the filters/spout, so you can save your oil gander mountain has the best selection of the injectable marinades...personally, i love the rosemary garlic. also, try to find something to keep the legs pushed somewhat away from the body, if possible, so the oil gets down in there. every time i do it, that part seems to come out uncooked. a digital meat thermometer will do wonders to keep it from overcooking Quote Link to comment Share on other sites More sharing options...
jeffmeden Posted November 21, 2007 Report Share Posted November 21, 2007 Tip 1: Do it FAR FAR away from your house and anything else flammable Tip 2 (that i'm surprised no one else mentioned): If it's a very cold day, prepare to have to heat the propane tank up in order to keep it flowing properly. A bucket of hot water works well for this. If you get a cheap turkey fryer with a touchy regulator, this will become a requirement in order to keep the oil hot enough. Quote Link to comment Share on other sites More sharing options...
Scotty2Hotty Posted November 21, 2007 Report Share Posted November 21, 2007 I've always done it in the middle of the drive way. Kinda sucks to do on a windy ass day, and when it's cold outside. I let the turkey thaw atleast a good 24 hours before I put the buzzard in the fryer. Quote Link to comment Share on other sites More sharing options...
Guest hotrodmama024 Posted November 21, 2007 Report Share Posted November 21, 2007 mmm, you guys are making me hungry!! Quote Link to comment Share on other sites More sharing options...
blueG60rado Posted November 21, 2007 Report Share Posted November 21, 2007 Hickory smoked FTW! I'm doing two birds in my smoker right now. Quote Link to comment Share on other sites More sharing options...
Science Abuse Posted November 21, 2007 Report Share Posted November 21, 2007 Reitterating the fire hazard aspect, because it's a real threat. Put the thing ouside. Regarding thawing: Don't get a frozen bird! Hell, kill it yourself if you can. Quote Link to comment Share on other sites More sharing options...
87GT Posted November 21, 2007 Report Share Posted November 21, 2007 Do it outside. Quote Link to comment Share on other sites More sharing options...
cptn janks Posted November 21, 2007 Report Share Posted November 21, 2007 do it inside next to the curtains. it makes it taste better. Quote Link to comment Share on other sites More sharing options...
TURBOED Posted November 21, 2007 Report Share Posted November 21, 2007 x2 on the Alton Brown (Good Eats) episode. He is the man. Quote Link to comment Share on other sites More sharing options...
Drewhop Posted November 21, 2007 Report Share Posted November 21, 2007 Do it away from the house fires=bad mmkay But injected spice turkeys are the best Quote Link to comment Share on other sites More sharing options...
SpaceGhost Posted November 21, 2007 Author Report Share Posted November 21, 2007 I am going to do it in our culdesack about 100 ft from all houses. SOme great advise so far, anything else? Quote Link to comment Share on other sites More sharing options...
Drewhop Posted November 21, 2007 Report Share Posted November 21, 2007 I am going to do it in our culdesack about 100 ft from all houses. SOme great advise so far, anything else? Save me some and overnight it to me......... So i can check for quality of course. Quote Link to comment Share on other sites More sharing options...
boosted98gst Posted November 21, 2007 Report Share Posted November 21, 2007 deep fryed turkey is so good, thats all. good luck. Quote Link to comment Share on other sites More sharing options...
jeffmeden Posted November 21, 2007 Report Share Posted November 21, 2007 I am going to do it in our culdesack about 100 ft from all houses. SOme great advise so far, anything else? Yeah, don't get run over! Quote Link to comment Share on other sites More sharing options...
Kevin R. Posted November 21, 2007 Report Share Posted November 21, 2007 Videotape it. So if something goes horribly wrong we can at least get a good laugh out of your third degree burns. Quote Link to comment Share on other sites More sharing options...
Scotty2Hotty Posted November 21, 2007 Report Share Posted November 21, 2007 Videotape it. So if something goes horribly wrong we can at least get a good laugh out of your third degree burns. Youtube video of the week! Quote Link to comment Share on other sites More sharing options...
SpaceGhost Posted November 21, 2007 Author Report Share Posted November 21, 2007 Knowing my luck this year, this is a real possibility.... Quote Link to comment Share on other sites More sharing options...
ImUrOBGYN Posted November 21, 2007 Report Share Posted November 21, 2007 Be careful. I've had the displeasure of eating some deep fried turkey than came out more dry and stringy than an Ellen DeGeneres stand-up. *drumroll* "brump-ump" Quote Link to comment Share on other sites More sharing options...
Draco-REX Posted November 21, 2007 Report Share Posted November 21, 2007 Just because it can't be stressed enough: Get an outdoor propane fryer. DON'T do it on your stovetop! Also, when lowering it, if you have the silly little coathanger hook, get a friend and use a 2x4 to lower the turkey in. It WILL splash. Also, when setting up the turkey, put it NECK DOWN. Otherwise, the small neck hole makes for a geyser of oil. Hmm, what else? Dry Rub gets washed off by the oil. Injections work, but the injection holes can turn black. Looks bad, but tastes fine. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.