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.
Quote:
Originally Posted by steve
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! |