kirks5oh Posted November 21, 2007 Report Share Posted November 21, 2007 you'll never go back to an oven cooked bird Quote Link to comment Share on other sites More sharing options...
caseyctsv Posted November 21, 2007 Report Share Posted November 21, 2007 do it inside next to the curtains. it makes it taste better. Not sure why I think this is funny. I read a guy last year burnt his house down deep frying a turkey in his living room Quote Link to comment Share on other sites More sharing options...
evan9381 Posted November 22, 2007 Report Share Posted November 22, 2007 ive used the coat hanger every time i drop it down and never got splashed. just dont drop it in super fast, and youll be fine whatever you figure your oil level to need to be at, add a bit more. you dont get to account for the oil filling up the stomach of the bird when you fill it with water when the bird is in plastic Quote Link to comment Share on other sites More sharing options...
TTQ B4U Posted November 22, 2007 Report Share Posted November 22, 2007 all good advice. we've done ours with pure Peanut oil, but since my son is allergic, we've switched to Canola oil. not quite the same, but still very good and juicy. I would also note that to be safe, turn off the burner when lowering the turkey in.....slooowwwlly....and when removing the bird too. I use a 3' metal pole to lower it in but only because I'm a pussy about getting burned....after all, hot oil isn't exactly my idea of a "minor" burn if it gets on you. I've yet to have any accidents though. It will boil up a bit as the water in the skin hits the oil, but so long as you dry the bird really good inside and out, you'll be fine. Make sure you have about 6" of space from the top of the oil and the edge of your fryer....expansion room. We cook ours at 350 degrees. Usually 3 minutes per pound. We too don't cook more than say a 10-12lb bird. Those fit perfect in our fryer. I cook it in my backyard on the grass with a grill matt under it and always keep a fire extinguisher designed for grease nearby just in case. I don't want to be on the nightly news. 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...
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