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post #1 of 30 (permalink) Old 11-25-2008, 11:30 AM Thread Starter
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help with frying Turkey?

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

TIA,
Al
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post #2 of 30 (permalink) Old 11-25-2008, 11:38 AM
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http://www.foodnetwork.com/recipes/a...ipe/index.html

Never done i myself, but i haven't had any of his other recipes turn out bad

http://www.youtube.com/watch?v=E270Qx5OpxU
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post #3 of 30 (permalink) Old 11-25-2008, 11:45 AM
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Quote:
Originally Posted by toys4pops View Post
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)
submerge the bird but dont overflow the pot at all costs

2) Do I throw out the oil once finished (cooled, of course)?
It can be reused within a reasonable amount of time

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?
Hi Mountain Seasonings are the best out there

4) A.oil Temp s/b ~ 325??? B.smoking means oil too hot??
Peanut Oil has a high smoking point

5) says 3 1/2 minutes per lb cook time. Is this about correct (How will I know)?
Get a meat thermometer-165 degrees is done

Any other suggestions?
Let the bird sit for 10 minutes before carving

Fire extinguishers are ready too

TIA,
Al

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post #4 of 30 (permalink) Old 11-25-2008, 11:48 AM
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i thought the hint was to bird in the fryer, fill the fryer with water, remove the bird, mark that spot as how much oil to put in. I am not certain if it's supposed to be more or less then that though.

keep little kids / dogs away from the oil. make sure you have the fryer on flat level, secure ground.

deep fried turkey is great, just take precautions when making it.

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post #5 of 30 (permalink) Old 11-25-2008, 11:52 AM
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Quote:
Originally Posted by toys4pops View Post
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

TIA,
Al
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.

Enjoy.

Don't blame me if said info causes bodily harm or toasted house syndrome.
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post #6 of 30 (permalink) Old 11-25-2008, 11:54 AM
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1) easy way to measure(fool proof too) put the bird in the empty fryer, add water until max fill line is reached. Please account for oil expansion during heating, usually 5-10 percent. Remove bird and see where the water line is, thats how much oil goes in.

2) You can reuse the oil, it can be strained and reused a few times before it's garbage.

3) There are many ways. I would not recommend you pump too much liquid into the bird. Water based marinades purging into a hot fryer is not a good thing at best and a danger at worst. I like a nice oil rub, with simple salt and pepper, inside and out.

4) Fry at 325-350 degrees. Yes, smoking oil is too hot, the oil is breaking down. Peanut oil has a very high smoke point, watch your thermostat carefully.

5) Time and weight is a decent gauge for cooking time, but the only way to tell is by taking a temperature reading with a food thermometer in the thickest part of the bird (breast usually). Health departments say 165 for poultry but you can get away with 155, then pulling out the bird and letting it rest for a while. The internal temperature will continue to rise and "carryover cooking" will bring the inside temp to a "safe" 165. Use your best judgement, I don't want to be the one who you blame when your whole family gets the shits.


oh yeah and always do this outside and far away from anything you don't want destroyed.

I have fried hundreds of turkeys, it's really the best way to cook a bird.

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post #7 of 30 (permalink) Old 11-25-2008, 11:58 AM
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Also, cooking your bird when it's a room temperature will reduce temp loss in the fryer when you first put it in. Don't leave it sitting out to long though as you enter into the bacterial growths prime multipling temperature. leaving the bird to sit out for an hour is perfectly acceptable.

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post #8 of 30 (permalink) Old 11-25-2008, 11:59 AM
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I'm not much help. Only ate 'em. I've never cooked one this way. I did try one done with the Bass Pro Shops Honey Bacon Barbeque marinade though & it turned out really good.

I also tried some turkey done with the Cajun Hot/Spicy Butter. I really liked it but I'm not sure that's the direction I'd take for Thanksgiving.

Either way, I think you'll enjoy it Al!

Oh yeah, here's a link.
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post #9 of 30 (permalink) Old 11-25-2008, 12:06 PM
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Underwriters Laboratory has never approved a turkey fryer.

http://www.ul.com/newsroom/turkey/video.html

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post #10 of 30 (permalink) Old 11-25-2008, 12:12 PM
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I have always had the best luck with smaller 12-13 lb. birds. The largest I have done was 18lbs and the oil was very close to the top.

I usually get the peanut oil to 400* before I put the bird in and then cook at 350-375*. Seems to help when putting the bird in at first to dip it in a few inches at a time until it is fully submerged.
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post #11 of 30 (permalink) Old 11-25-2008, 12:33 PM
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Just brine the bird for flavor
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post #12 of 30 (permalink) Old 11-25-2008, 12:45 PM
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most advice here is pretty sound. only other thing I would offer up is lower the bird very slowly into the hot oil. and wear some thick gloves if you're doing it. we did ours last year and that was a big help.

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post #13 of 30 (permalink) Old 11-25-2008, 02:18 PM
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25lb bird is too big to fry in my oppinion... they dont cook right when they get that big

as for filling, do it with water turkey unwrapped tied and ready to go, make sure the cavity opening is up and fills with water, it helps to make sure there is a flow thru hole at the neck.

makr water line with sharpie
thuroughly dry out the pot adn fill to like with oil, commence heating
thuroughly dry the bird
heat oil to 350deg

i think time formula was like 3min/lb+5mins

slowly lower bird into hot oil WITH BURNER OFF in the fryer basket

cook for time and measure temp in breast at end of time 150deg is target i think

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post #14 of 30 (permalink) Old 11-25-2008, 02:32 PM
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Quote:
Originally Posted by Loki047 View Post
http://www.foodnetwork.com/recipes/a...ipe/index.html

Never done i myself, but i haven't had any of his other recipes turn out bad

http://www.youtube.com/watch?v=E270Qx5OpxU
This is my first suggestion. Watch this episode and follow his instuctions. Alton knows his shit! Especially follow the safety measures he uses, the hot oil and open flame can be extremely dangerous! I watched this episode last night (DVR FTW!) and I think he covered most of your questions.

Adam
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post #15 of 30 (permalink) Old 11-26-2008, 12:05 PM Thread Starter
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frying a turkey

very good tips, thanks all!- This is exactly what I was looking for.
Bought the Marinade at Bass Pro Shop and injected the bird, applied a similar Rub on the exterior. Can't wait to cook it!

I'll let you guys know how it turns out.


Al
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post #16 of 30 (permalink) Old 11-26-2008, 12:25 PM
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fried turkey is delicious. wish i could convince my family to do one this way one of these years...

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post #17 of 30 (permalink) Old 11-26-2008, 12:26 PM
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post #18 of 30 (permalink) Old 11-26-2008, 12:34 PM
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alton brown FTW and he rides a bike.
Really? What does he ride?

I DVR all episodes of Good Eats. Great show and is geared towards the nerdy engineer side of me. love it.

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post #19 of 30 (permalink) Old 11-26-2008, 12:41 PM
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he has a bmw. not sure on the model. He had two different shows. Part 1 and part 2 of him riding his motorcycle and checking out different restaurants. the 2nd part was him going from florida? to alton illinois. Part 1 was him being more in the southern parts of the states.

i can't think of the name of the show right now. He had another one not to recently of him being on a boat trying out different foods. He also hosts that chef cooking competition.
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post #20 of 30 (permalink) Old 11-26-2008, 12:42 PM
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post #21 of 30 (permalink) Old 11-26-2008, 01:28 PM
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post #22 of 30 (permalink) Old 11-26-2008, 01:28 PM
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he also crashed in feasting on asphalt, broken collar bone if i remember right
fully geared at the time, just a gravel road got him


there are tons of online resources to fry safely adn effectively ill be doing probably my 18th bird this year, and knock on wood, its been incident free thusfar

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post #23 of 30 (permalink) Old 11-26-2008, 01:32 PM
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I fried one last week as a rehearsal and will be frying two birds tomorrow - I have nothing to add the advice above!
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post #24 of 30 (permalink) Old 11-26-2008, 01:45 PM
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he also crashed in feasting on asphalt, broken collar bone if i remember right
fully geared at the time, just a gravel road got him
I remember reading up on that. Thats when I started to become a fan of his.


Heres his tips on cooking a turkey in the oven.
http://www.youtube.com/watch?v=5zUEOnhF9OM
http://www.youtube.com/watch?v=B2eTYhlQoAg

this is just part 2 and 3. the part of prep and cooking
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post #25 of 30 (permalink) Old 11-26-2008, 11:03 PM
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The advice here is really sound. I pack the bird with paper towels several times before frying, it helps dry it out. I have injected our birds with flavored butter, and then get it a good rub to disperse it around. I've done cajun, pepper, lemon pepper, and a basic turkey seasoning. It just depends on the taste buds of your guests.

For those that want to try fried turkey but don't want the risk/work, some Popeyes have them be special order. ~Mandy

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post #26 of 30 (permalink) Old 11-26-2008, 11:47 PM
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I want fried turkey

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post #27 of 30 (permalink) Old 11-26-2008, 11:57 PM
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Made one last night for the Pool Night crowd. Tons of fun, good stuff!

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post #28 of 30 (permalink) Old 11-29-2008, 02:32 PM Thread Starter
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frying a turkey

Just wanted to thank everyone that replied,everything went perfect!
For those that haven't tried Frying, it's really easy and the Turkey is unbelievably moist. Quick cooking time is a Bonus. The only comments I have to add are:
I started with a 20Lb bird but took everyones' advise and removed the wings+thighs to bring the weight closer to 15Lbs.
Bought the spices ready-made at Bass Pro Shop, cleaned the bird, and prepping was easy (Bird sat juiced for approx 36 hours).
Brought oil temp to 325, turn off flame, lower the bird (patted dry) into oil SLOWLY (this was a bit nerve racking)!- Re-light fire.
-Oil temp will drop about 50 degrees (gauge verified) while cooking and hovered around 260-270 the remainder of cooking.

I estimated 3 1/2 minutes per LB (maybe a little longer) then opened the pot and probed the bird raised away from oil. Thermometer read a internal body temp of 180 degrees (done, s/b 150-170)!
Waited 30 minutes then served the juiciest Turkey I had ever seen. I used a mild marinade and my Family was impressed with taste. My Mom was shocked that her mechanic son made a better turkey than her!

Thanks again for the help!!

Last edited by toys4pops; 11-29-2008 at 04:52 PM.
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post #29 of 30 (permalink) Old 11-29-2008, 04:46 PM
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Awesome, I've always wanted to try this. Alton Brown does know his stuff and his episode on this is awesome (the fire demo is the best part). I ususally stick to brining and baking but it is so much damn work that this year I made a ham and made someone else make the bird. Also agree on the bird size. Anything over 15 lbs just doesn't cook right (even with my fancy brine and 6-8 hours of total prep / cook time). Glad to hear it turned out well and the fire department wasn't involved.

Cheers!
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post #30 of 30 (permalink) Old 11-29-2008, 05:38 PM
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Congrats, sounds like it all went well and as planned.

Cabela's has a few premade marinades as well. I'll post the brand when I get home, it is probably the same as the one that you can buy as Bass Pro shops.

It helps a lot.

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