Deep frying - Chicagoland Sportbikes
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post #1 of 17 (permalink) Old 11-24-2011, 03:45 PM Thread Starter
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Deep frying

So I deep fry my turkey every year and all is good. One thing tho is how come I have to cook it till it turns really crisp and burnt looking to get the inside fully cooked? From the pics people post all over there bird is perfectly golden looking and fully cooked, whats the secret? Oil at 375 and keep a consistant 350 once the bird is in. After about 40 minutes the entire outside starts to turn burnt but the very center isnt fully cooked yet. Any suggestions?

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post #2 of 17 (permalink) Old 11-24-2011, 04:11 PM
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Drop temp, longer cook time. plus your themometer readings should be done in thigh and breast. Also, thermometer may be bad giving bad readings

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post #3 of 17 (permalink) Old 11-24-2011, 05:08 PM
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Is turkey at room temP to start or right out of the fridge? That could have a lot to do with it.




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post #4 of 17 (permalink) Old 11-24-2011, 05:53 PM
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just fried one, its not burnt

my drop temp is around 375-400 pure peanut oil
starting cook temp hovers at 300 for about 8 mins
then i crank the burner to get it back to 350

pic to follow

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post #5 of 17 (permalink) Old 11-24-2011, 05:56 PM
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the dark patches are where the butter and seasoning was put under the skin
it comes out of the bag, is dried off and dropped

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post #6 of 17 (permalink) Old 11-24-2011, 06:10 PM
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gonna try this maybe for xmas. my redneck friend does his all the time and brags about the awesomeness
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post #7 of 17 (permalink) Old 11-24-2011, 06:20 PM
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Smaller turkey would help too.

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post #8 of 17 (permalink) Old 11-24-2011, 06:24 PM
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post #9 of 17 (permalink) Old 11-24-2011, 06:35 PM
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yes, good point, turn off the burner and lower the bird SLOWLY into the oil
the dryer you get it the less violent the drop is, long heavy gloexs are a necessity, leather prefered (welding gloves)

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post #10 of 17 (permalink) Old 11-27-2011, 02:10 PM
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That video was pretty crazy. Is that just oil displacement running over and catching fire on the burner?

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post #11 of 17 (permalink) Old 11-27-2011, 03:18 PM
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its a combination of displacement, putting the bird in too fast, bubbling from the frying action, the oil is probably way over temperature, and the burner is on in all cases

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post #12 of 17 (permalink) Old 11-27-2011, 04:13 PM Thread Starter
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Bird was thawed fully few days before the day. Bird sat at room temp all morning until it was time. Burner off, slowly lowered it in over a minute or so. Oil temp before was 375 and after was 350 for the next 45 minutes. Bird was like 20 pounds I believe. Il have to just try lower temps next time and see how that goes. Bird was nice and juicy with some crispy skin but overall acceptable no problem.

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post #13 of 17 (permalink) Old 11-27-2011, 04:39 PM
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post #14 of 17 (permalink) Old 11-27-2011, 04:41 PM
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Quote:
Originally Posted by michowski View Post
Bird was thawed fully few days before the day. Bird sat at room temp all morning until it was time. Burner off, slowly lowered it in over a minute or so. Oil temp before was 375 and after was 350 for the next 45 minutes. Bird was like 20 pounds I believe. Il have to just try lower temps next time and see how that goes. Bird was nice and juicy with some crispy skin but overall acceptable no problem.
We cooked one at 300 and it was a nice color. Took a little longer, but no big deal. For a big bird like that for sure I would drop the temp. Glad it was tasty.

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post #15 of 17 (permalink) Old 11-27-2011, 05:47 PM
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Quote:
Originally Posted by michowski View Post
Bird was thawed fully few days before the day. Bird sat at room temp all morning until it was time. Burner off, slowly lowered it in over a minute or so. Oil temp before was 375 and after was 350 for the next 45 minutes. Bird was like 20 pounds I believe. Il have to just try lower temps next time and see how that goes. Bird was nice and juicy with some crispy skin but overall acceptable no problem.
20lbs is at the high upper limit of friable size
aim about 5lbs lower

-Jason
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post #16 of 17 (permalink) Old 11-27-2011, 06:36 PM
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post #17 of 17 (permalink) Old 11-28-2011, 09:59 AM
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dad just got one of these...awesome!
Butterball makes one too. I was looking at them last week. Glad to know they actually work.

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