Just bought a 30 qt deep fryer, never fried a turkey but heard it is better than oven cooking? We'll being cooking 2 birds this year, one each way.
Got the fryer assembled, thermometer, basket, lp gas,etc. Looking for help/suggestions:
1) 25 Lb bird, how much peanut oil do I need (bird needs to be submerged)?
2) Do I throw out the oil once finished (cooled, of course)?
3) How do I prep outer and innards-bought an injector/syringe (I know bird has to be thawed+dry) but what type of marinade (ingredients)?- I heard you can also get marinades already made at Bass Pro Shop???? Is this true? Any good?
4) A.oil Temp s/b ~ 325??? B.smoking means oil too hot??
5) says 3 1/2 minutes per lb cook time. Is this about correct (How will I know)?
Any other suggestions?
Fire extinguishers are ready too
1. Put Bird (still wrapped in plastic is best) into pot, fill with oil until bird is covered plus a couple of inches. This is the best way to find displacement, nothing else I have tried has really worked.
2. You can re-use the oil if you want to strain it first, let cool and pour through funnel with paper coffee filters.
3. Important remove innards!!!!! Make sure it's dry and most important, thawed! I have screwed up a few birds that I thought were thawed.
4. I go for 350 degrees, it will drop fast once the bird is immersed. I think over 400 - 450, the oil becomes flammable, this is how people burn there houses down (research that number further, or just make sure of your temp). At 350 any oil that boils over, won't catch on fire.
5. cook times on the frying oil box is what I go by, it will continue to cook tradionally after removed, check the breast temp internally before you turn off the oil, should be pretty close to done.
I don't really care for the injections, because they tend to stay in one spot. Cooking this way gives it's own flavor and moist-itude. I have rubbed my bird with BBQ dry rub, which gives the skin a little more flavor, but not a lot.
Don't blame me if said info causes bodily harm or toasted house syndrome.