Deep Fried Turkey

[iaMkcK]

What is the ounces on the "1 box salt"? I can tell you right now, if I put my box of salt in that recipe, I'll be in the hospital.

[bigswol2]

I use creole butter in the injector and Tony Cacheres as a rub on the outside of the bird.

[pnoon]

Originally Posted by bigswol2

I use creole butter in the injector and Tony Cacheres as a rub on the outside of the bird.

Creole butter sounds delicious.

Recipe?

[bigswol2]

Originally Posted by pnoon

Creole butter sounds delicious.

Recipe?

Here you go
http://shop.tonychachere.com/injecta...es-c-8027.html

[LasciviousXXX]

Oh mylanta! So many great tips and recipes. Thank you everyone!!!! I had heard about the issues surrounding the oil/water in the bird thing but thank you for the overflow testing method guys. That will be invaluable. I'll be preparing the rub today and will post pictures as well when I cook the turkey. I'm damned excited you guys. I even want to try deep frying a pork butt and see how that turns out

[OLS]

Originally Posted by LasciviousXXX

I even want to try deep frying a pork butt and see how that turns out

DAH-rOOOOOool....

[iaMkcK]

Okay, I'll do it -- but as previously mentioned, my hospital visit will be on your conscious.

[jjirons69]

Originally Posted by iaMkcK

Okay, I'll do it -- but as previously mentioned, my hospital visit will be on your conscious.

Been through several batches of this recipe - you'll be perfectly fine, Jarrett. Remember to only use 1/4 of the total batch per turkey. The recipe make a chitload and using it all on one bird would be scary.

[OLS]

You couldn't promise me a new house to fry a turkey indoors. Absolutely a bad idea.....to me anyway.
Be careful and good luck.

[OLS]

WAIT, yes you COULD promise me a new house to fry a turkey indoors...but I'd need it.

[jjirons69]

250F is dead nuts for a great bird. We've done dozens and 250F makes the most tender, crispiest-skinned bird. The pot has to be big enough to comfortably hold a big bird and oil. The level of oil when frying needs to be 2/3 or less of the pot's height. Don't want splash-over but want enough hot oil to keep it consistently at 250F. There will be some thermal shock when the room temp bird is immersed, but the oil should come back up. You can throttle it up for 5-10 minutes or so to try to maintain that 250F temp initially. The 350F frying guide is about 3 min/lb. The 250F guide is 5 min/lb. You want a 150F inner breast temp either way. The high frying temp dries it out more to me. The lower, longer fry gives a moister meat but not greasy as you would think. I'm just relating personal experience and how we've done it in the past.

[LasciviousXXX]

Thanks for the extra info Jamie. I'm going to try it both ways to see what appeals to me the most.

[CEC_Tech]

Everyone's tips are really good. The best tip i can give is, make sure the oil has been used a couple times. Clean oil deep fried turkey is never taste's as good as a turkey fried in used oil.

I usually fry a couple of chickens, sliced up pork butt, shoulder, or tenderloin. a week before I do the turkeys. We call deep fried pork "carnitas" in this part of the country. Great for tacos with salsa.

Anyway, my .02

[mmblz]

remember to take the plastic thermometer popper thing out
i know, sounds stupid, but i've seen a fried one.



as good as fried turkey is, my wife found an amazing brining / roasting recipe that comes out even better.

[T.G]

Originally Posted by mmblz

as good as fried turkey is, my wife found an amazing brining / roasting recipe that comes out even better.

Alton Brown?

[Fia]

Its always good if you can get a couple neighbors involved and share the costs of the oil.

I can't read this thread without my mouth starting to water... Bastids...

[oooo35980]

Have a large capacity CO2 or (preferably) Dry Chemical fire extinguisher on hand, if something goes wrong and you throw water on it then it will go very wrong.

[Hem]

Ok...now I wanna see some pics!!!!

[forgop]

Originally Posted by Hem

Ok...now I wanna see some pics!!!!