re: Teach me to fry a Turkey

Thanks a bunch-I just had to watch 1/2 hour of fried turkey fires.

Put bird in the pot and fill with water to the fill line. Take bird out and mark how high you need to add the oil. Don't burn your hose down!

Inject with Cajun butter

1. Buy small pre-brined birds such as butterball. They already have some salt pumped in them so be careful when adding seasonings to not overdo it.
2. Don't use anything with sugar, milk proteins(butter) or spices that will burn in the oil and give your bird an off flavor.
3. Let the bird come to room temp and put icebags on the breast so it will be done about the same time the thighs are done. I use ziploc bags with ice and salt to get it a little colder.
4. Start your oil at 350, lower the bird slowly and let it fry at about 275. People that tell you that's too low are full of shite, I've fried oodles of them and watched/helped my uncle fry thousands of them at his catering business.
5. Sprinkle extra seasoning on it as soon as it comes out of the oil.

There's a lot more you can do if you are OCD and think holiday cookouts are competitions like me but I don't want to write a friggin book here.

12-14lb thawed turkey
I injection it in several places with a mixture of liquid onion, liquid garlic and Italian dressing.

Get oil in pot up to 375 before slowly lowering the bird in the oil

Bring temp back up to 350 and try to keep it in that range.

3 mins per lb then check it.
I usually take it out of the oil but let the oil remain at temp.

After 15 minutes I drop the bird back in for 5 minutes cause it crisp the outside skin

Take it out and place into a foil pan. Carve it up after it cools long enough to touch

quote:

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without all of the worry about death and destruction.

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Where's the fun in that?
Oil-less fryer cooks well but not dangerous enough!

You could just turn the fire off briefly while lowering and raising the turkey.