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Frying turkeys question
Posted on 10/22/09 at 10:45 am
Posted on 10/22/09 at 10:45 am
I'm going to fry turkeys this year for several friends and family. Does anyone know how long the oil will last and how to best take care of it?
3
Posted on 10/22/09 at 10:54 am to BlueCrab
Always try to use peanut oil. As long as you don't burn it, you can use it a couple of times afterwards. Just strain it and store it in the pantry.
This post was edited on 10/22/09 at 10:55 am
Posted on 10/22/09 at 11:02 am to BlueCrab
Another tip. My brother in law swears by cooking at 325 degrees instead of 350. Keep the 3 minutes per pound rule. I tried it and it worked. Less burning.
Posted on 10/22/09 at 11:06 am to fupduk
Yep.For a turkey, def go 325 and ours are usually fine at 3 to 3 1/2 minutes per lb. Key is keeping the heat constant.I'd get the grease to 360 or so before I put him in to oof set the heat loss when you add the bird...slowly. 
This post was edited on 10/22/09 at 11:10 am
Posted on 10/22/09 at 11:07 am to Smashed Thumb
quote:
Always try to use peanut oil. As long as you don't burn it, you can use it a couple of times afterwards. Just strain it and store it in the pantry.
I know peanut oil is superior for frying, but I just have a hard time justifying paying 2 to 4 times more for my oil than for the turkey that's going in it.
I usually use regular veggie oil and have never had a problem as long as you watch the temp closely. It strains and keeps as well.
Posted on 10/22/09 at 11:23 am to coloradoBengal
Hog Lard will give you the best taste.. but will only fry 2 birds.
Peanut oil will fry 4-5 if you do not overheat your oil
Adding 1 peeled onion to your oil will help keep it fresh.
Peanut oil will fry 4-5 if you do not overheat your oil
Adding 1 peeled onion to your oil will help keep it fresh.
Posted on 10/22/09 at 11:26 am to Kajungee
quote:Agreed. I usually drop a pound or two in my oil to get some of that flavor.
Hog Lard will give you the best taste.. but will only fry 2 birds.
Posted on 10/22/09 at 11:30 am to OTIS2
actually cottonseed oil is the best. It has a high flash point and does not transfer the taste as easy as Peanut oil.
Posted on 10/22/09 at 11:31 am to back9Tiger
All great suggestions. And I might add that peanut oil that you have fried a turkey in is awesome for summer fish fries. 
Posted on 10/22/09 at 11:37 am to Kajungee
Hmmmm might try lard... Sounds like a good idea..
Posted on 10/22/09 at 11:53 am to Kajungee
The only thing I'm worried about with peanut oil is that that damn peanut allergy is so dangerous and I don't know who might be allergic.
Posted on 10/22/09 at 3:13 pm to coloradoBengal
quote:
know peanut oil is superior for frying, but I just have a hard time justifying paying 2 to 4 times more for
try cottonseed oil....
get it at academy, next to the peanut oil, its around 10 dollars or so cheaper....
peanut is the best... but, you can't beat the taste you get from lard!
Posted on 10/22/09 at 3:14 pm to Kajungee
How much lard does it take?
Posted on 10/22/09 at 3:21 pm to HebertFest08
quote:shitload. I bought enough to fry a turkey once , back when I was a student, and it could just be that I was broke(as always)but I still remember the expense. Plus, once you've used it...what the hell are you gonna do with it? Shelf life on lard just isn't that long.
How much lard does it take?
Posted on 10/22/09 at 3:29 pm to OTIS2
more advice- know what the hell you are doing
Authorities are recommending that you don’t deep fry your turkey, but if you absolutely must, it should be done outdoors and well clear of buildings and any other material that can burn. Fryers should only be used on a flat surface, and should never be placed on wooden decks or in garages
Authorities are recommending that you don’t deep fry your turkey, but if you absolutely must, it should be done outdoors and well clear of buildings and any other material that can burn. Fryers should only be used on a flat surface, and should never be placed on wooden decks or in garages
Posted on 10/22/09 at 3:31 pm to BlueCrab
I must be somewhat dyslexic - I read the subject incorrectly:
quote:
"as God is my witness, I thought turkeys could fly."
Posted on 10/22/09 at 3:42 pm to blueridgeTiger
everyone on is is right on,peanut is most durable if you are frying more than 2, 325 CONSTANT temp is important so get a GOOD grease thermometer, 3 min/lb will be right on and unless I am frying one after another after another, I strain the oil after it cools thru cheese cloth to get the actual "burnable" particles out,that helps a tremendouls amount.
Have fun and be safe first and foremost.
Have fun and be safe first and foremost.
Posted on 10/22/09 at 3:43 pm to blueridgeTiger
Make sure the turkey is completely thawed. Frozen turkeys contain water which will cause a serious explosion.
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