TheBrown57 Posted November 23, 2011 Report Share Posted November 23, 2011 Just a reminder to be careful if you or friends are planning on deep frying a turkey this yearhttp://www.youtube.com/watch?v=yObDuYTfudY Quote Link to comment Share on other sites More sharing options...
Beegreenstrings Posted November 23, 2011 Report Share Posted November 23, 2011 Oh dont even get me started... My fiances parents want to complain because the mst sgt and I were going to deep fry a bird, like he and I did 3 years ago.whine and complain... Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 23, 2011 Report Share Posted November 23, 2011 Turkey friyers are for the birds.....this is how we roll... Quote Link to comment Share on other sites More sharing options...
Coyote Posted November 23, 2011 Report Share Posted November 23, 2011 Deep fried turkey stuffed w/ chopped White Castle sliders FTW!...And a new meaning to 'Black Friday'. Quote Link to comment Share on other sites More sharing options...
John Posted November 23, 2011 Report Share Posted November 23, 2011 deep friers are fine... but if you do it in your living room and your house burns down... well.. you get what you deserve i guess... Quote Link to comment Share on other sites More sharing options...
redkow97 Posted November 23, 2011 Report Share Posted November 23, 2011 (edited) All i heard was, "don't be a dumbass,"although the lack of stability of the burner stand they used is disturbing. I would remedy that somehow.Over-filling the oil is a definite problem, but also easily overcome. Turn off the burner before lowering the turkey into the pot (DUH). Then wipe it off the pot, keeping in mind that the pot is 300 degrees. Yes, when you re-light the burner, some residual oil will light, but it won't be the inferno they showed... Edited November 23, 2011 by redkow97 Quote Link to comment Share on other sites More sharing options...
Photos by Marty Posted November 23, 2011 Report Share Posted November 23, 2011 have done it twice with no issues either time. To make sure i have enough oil in the fryer, I put in the bird, fill it with water just high enough to cover the bird, mark it with a sharpie. The i pull out the bird, dump the water, dry the fryer, dry the bird, pour in oil, get it to 360 and SLOWLY lower the bird. Then i sit back with some Maker's Mark and watch the thermometer and make sure things are as they should be. Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 24, 2011 Report Share Posted November 24, 2011 Hell yeah....smoke them birds!!!!! Once a proper done smoked bird has been eaten, there is no better! Quote Link to comment Share on other sites More sharing options...
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