Frying Turkeys
 

Who frying next week and how many?

My wife is from a larger southern family and we usually have a mess of folks at one of her aunts houses, at least 3 tables full. I'll be frying up two or three turkeys, plus possibly smoking a couple of pork butts.

Remember to be safe with those fryers, and make sure that the bird is FULLY THAWED!

Re: Frying Turkeys
 

I'm frying one. Last year we had two.

Last year a bear showed up during dinner and knocked over my turkey fryer. Fortunately the turkey was on the table.

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Any tips for newbs? I keep eyeing a turkey fryer.... I figure I'd brine the bird... then what... get the oil going.... do you dry it first then lower it into the basket or....?

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WHOA!

That's pretty much it. Follow the instructions that come with the fryer. Definitely DO NOT put a frozen turkey in there, thaw it. And don't fry it underneath an awning or indoors. Make sure there's plenty of open space and nothing flammable nearby. We do it in the middle of our street! And it splatters everywhere, on you, spills over onto the street, etc. so watch out! (You can measure how much oil to put in there the day before, by lowering the turkey into the pot with the pot filled with water and noting where on the pot to fill with oil on Thanksgiving.....but it'll still splatter)

Costco sells an infrared oil-less fryer if you don't want to have to shell out $40 in oil every time you fry one up.

So we do this every year. Last year we began a tradition of frying one and buying one from this AWESOME place: http://www.gobblegobble.com/

Greenberg Smoked Turkey's are amazing. Truly. It was the hands-down favorite last year.

So we'll fry one & have the smoked turkey.

One question I have for the experienced turkey fryers....our fryer's instructions says not to use more than a 16-pound turkey...well, Costco didn't have anything smaller than 20 pounds and I didn't know the fryer had a limit. Should I be concerned?

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Frying is awesome. It's important to let the bird sit for sometime after you take it out.

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Do NOT put a frozen turkey into hot oil! Imediate flash steam = overflowing scalding, flaming oil = pain, injury, destruction, etc!

Make sure that the bird is thawed and DRY!!!

Also, don't put the fryer on anything that is flamable!


If you try to cook a bird that is much over ~16 lbs, by the time the inside is done, the outside is burnt. If I need more than ~16 lbs, I get 2.

I usually don't brine my birds, but we have our own injection that my wife and I have come up with over the years.


Turkey frying gone VERY WRONG! <=Clicky

Don't get too scared. Just use common sence and be careful!

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So Steve, you're telling me I have to actually go back to Costco, brave the already horrendous crowds and return the dead bird. Cr@p! :bh:bh

My own damn fault.

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yea I've watched some of the youtube videos where people just have instant blow up of oil and everything when frying, that's one reason I've stayed away for so long.

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It's your call. I have not had real good luck with birds over about 17 lbs personally.

Of course, you could always keep it and smoke it :ss

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The other important thing to do is NOT overfill the pot with oil!

I take the bird (still in it's wrapper usually) and place it in the clean pot. Then fill the pot with water (with the turkey still in it) until the water just covers the bird. mark the outside of the pot with a marker, drain the water, and prepare the bird.

When you are ready to fry the bird up, fill the pot up with oil to the level you previously marked. I usually go ojust a little shy. I figure the only part of the turkey that will possibly out of the oil is the knuckle bones of the legs and even then, the oil is boiling up around them.

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Also, lower the bird into the oil very slowly, wearing gloves. Good advice on the big birds, I usually do a 14 pounder, cooks nice in under an hour. Another great excuse to go outside and smoke a cigar too. GL.

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Agreed on all points!

:ss

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If you've never tried it, do a deep fried ham sometime. It's delicious! You basically use the same instructions as the turkey. It get's nice and charred (black) on the outside. It's very good!

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We did one this afternoon for our work potluck. Tony Chachery makes a killer garlic butter injection kit. We did a 13.94lb bird in about 50minutes. Kept the oil temp close to 325. I second or third it being COMPLETELY thawed and DRIED. We used a broom handle to lower it into the pot. Also moved it around once in a while....

Needless to say it was a huge hit.....some much so we didnt even get any. :(

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I have never done a ham, but I did do a prime rib roast once. As you said, very good!

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I do two 16 pound turkeys and sometimes two turkey breasts for the gaggle that comes over. The in-laws take one of the turkey breasts home along with some of the trimmings. We have enough turkey meat for giving some to every family that comes...along with all the trimmings.

Cooking the two turkeys along with the turkey breasts helps justify the cost of the peanut oil. Anyone else using anything else to cook the turkeys in?

I've got an infrared turkey cooker that I picked up last year....but the neighbor bought one and the turkey never was quite right. Haven't had the guts to test it yet.

Haven't tried the ham in the fryer yet....I'll have to experiment after Thanksgiving.

Tnip23 was right on the money with going out and smoking a good stick. Cooking a turkey in the cooker keeps me out of the wife's hair and of course, my dad, father in law, brother in laws, and sons all have a good time swapping lies and jokes with one another while we're "watching the turkey."

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Probably the most enjoyable part of the dinner for me!

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I've been thinking about it. I normally do it every year, but it seems like such a chore. I'd rather just sit back, smoke, have some beers, and let my father in law smoke one for a change.

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Sounds like a plan. I did that a couple of years ago when one of my wife's uncles wanted to do it.

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I heard about the Char Broil Big Easy as the oil-less turkey "fryer". They claimed on Bob and Tom that it's just as good as the real fried turkey. It's steep at around $150 though. Of course, no oil mess though.

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We fried a brined turkey tonight and it was delicious. This was not a dry run for turkey day, my wife's God parents were in town and my in-laws always wanted to try his 'famous' fried turkey. I will smoke a turkey and my wife will make one in the oven on Thanksgiving. That means in the span of one week I will have had all three types of turkey. Not a bad week.

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I will be frying at least one, I have two, but I think the crowd will be small. If I do another I will either smoke or try the brine and bake thing. Also your pot is designed for a specific size bird, stick to it or you can have an over flow of oil or uneven cooking. If you want to do bigger birds get a bigger pot, but make sure your burner is capable of heating more. I have heard of the hams and roasts being fried maybe for Christmas I will have to do the ham for a change of pace. Been frying turkeys for about 13 years now and still like it over the traditional method.

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I do a pretty decent fried turkey ;)

I did (2) 20 Lbs for MMH III in Feb. I brine them for 2 days before frying them and inject them the night before. Sometimes I buy the injection and sometimes I make it.

Here's what I used this year to inject:

I made an Italian dressing

EV Olive oil
Italian seaonings
Balsamic Vinegar
Soy sauce
some Mojo seasomings
Poultry Worstershire sauce
Garlic finely minced
Onion finely chopped
and added a shot or so of Coca Cola to add sweetness

I did a 21 pounder for the office and there was nothing left again this year. I've been doing it for our thanksgiving lunch for the last 4 years and it's always a hit.

It takes around an hour or so to do it. If you do a bird over 16 pounds, make sure that the skin covers all areas of the meat as that is what will get crisp rather than burning the meat.

As has been said here and NEEDS to be followed

The Turkey (or whichever you are frying) needs to be fully thawed and patted dry before you drop the bird in the fryer

Check the level the night before with water to make sure you DO NOT put too much oil in (WILL cause a fire or Burn yourself very badly)

When dropping the bird, Go slowly and stop frequently until it is all the way in the pot.

I try to maintain a temp around 325* F for the cook time. When you put the bird in, the temp will drop. Watch it and then adjust it to stay at the temp you desire.

At around 45 min(Depending on the size of the Turkey) I check the internal temp with an instant read digital thermometer. I shoot for about 176-180 because when you get it out and rest it, it will be about as perfect and juicey as it can get.

That is all I can add for now. If I think of anything more, I'll add to this.

Enjoy and be careful frying your turkey

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Steve, shouldnt you remove the bird and THEN mark the level of the water inside? If you were to fill up the pot to the level when the bird was in the pot, the turkey will displace all of that excess oil....

Was that a misprint, or am I just assuming incorrectly??

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I've been frying for about 5 years and as all have stated there are ways to do it safely. However one thing I've always done that has not been states is after getting the oil to 325 I shut the gas down put the turkey in and relight the burner. I try to idiot proof everything I do. This way if I screw up big time its very inconvenient, NOT very tragic.

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Ron's lying!

I know for fact he takes it and shoves it in a big microwave oven, that is right before he serves his famous (right out of the jar) RAGU sauce over Ramen noodles. :pu

ATL

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I will now call you Junior Admiral Douche Bag :fu :r

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hey at least I didn't say you were doing you microwaving in a Red Sox hat! :r


ATL

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Thanks! Yes that was what I ment to type, but my mind works faster than my fingers.

Yes, it is important to remove the bird then mark the oile level! Otherwise things get very exciting (in a bad way!).

Thanks for the correction!

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Another great point that I missed. Thanks!

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I use a double insulated electric deep fryer.
Two gal. of oil will cover most 14 lbs turkeys. Three (3) min. per pound + 5 min.
Never had a problem. Did six brines and six turkeys, one to local Fire Station amd one to local Police Prec.
Open flame and to much oil is not for me to consider the propane fryers.