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Started By
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How do you do your fried turkeys?
Posted on 11/12/12 at 3:45 pm
Posted on 11/12/12 at 3:45 pm
Bout to buy a pot. Need suggestions.
9
Posted on 11/12/12 at 3:48 pm to mikeymike
Infra red is the wave of the future.
Posted on 11/12/12 at 3:49 pm to mikeymike
inject.......coat with seasoning......fry at 350 for 7.5 minutes per lb..........that is for just a turkey breast. The time is different for a whole turkey.
Posted on 11/12/12 at 3:49 pm to mikeymike
what ya need to know ?
The bigger the pot the more oil you need...
Don't fry turkeys over 12-14 lbs
The bigger the pot the more oil you need...
Don't fry turkeys over 12-14 lbs
Posted on 11/12/12 at 3:53 pm to mikeymike
Pick a store and place the order.
Posted on 11/12/12 at 3:55 pm to mikeymike
Fill pot to top with EVOO. Heat to point of smoking. Drop frozen bird in hot oil. Everything else takes care of itself.
Posted on 11/12/12 at 3:56 pm to mikeymike
Make sure the turkey is absolutely frozen solid when placing into the oil. This will assure a very crisp skin.
Posted on 11/12/12 at 5:12 pm to mikeymike
Don't do it.
The fried turkey is the biggest abomination in holiday related cooking, surpassing even the turducken. It is expensive (that much peanut oil aint cheap), inefficient, cooks unevenly, and more often that not disgusting.
The fried turkey is the biggest abomination in holiday related cooking, surpassing even the turducken. It is expensive (that much peanut oil aint cheap), inefficient, cooks unevenly, and more often that not disgusting.
Posted on 11/13/12 at 10:54 am to mikeymike
30 qt should do. I've got a huge crawfish pot that I use but it is too big for turkey. I have to spin them a little to get it cooked evenly.
My cooker doesn't get the oil higher than 300 degrees.
Okay, you are doing this once a year, maybe twice. Don't go overboard. In fact, I don't even fry turkeys much anymore because it isn't worth it for one turkey. The only time I do is if I am frying them for the folks on base and just keep the grease for a little while after that.
Speaking of oil, go to Sams and by the big jug of "frying oil" It's about 26 bucks and works just fine. You are supposed to use peanut oil, but it cost twice as much.
Inject or brine, whatever, rub with cajun seasoning, fry in oil.
It takes more time for your oil to heat up than it does for your turkey to cook. The oil will probbaly take almost an hour and the turkey will take about 45 minutes.
Don't bother with the specialized turkey cooking shite. Just leave the plastic ring on the bird after opening the bag and use some sort of very durable metal hook to pull it out of the grease when it's done. The plastic ring is very handy when it comes time to spin the bird a little.
Anyway, 30 quarts should do, cheap cooker, cheap oil, you'll be fine.
Oh yeah, don't leave it alone, keep a fire extinguisher handy, and thaw the bird.
My cooker doesn't get the oil higher than 300 degrees.
Okay, you are doing this once a year, maybe twice. Don't go overboard. In fact, I don't even fry turkeys much anymore because it isn't worth it for one turkey. The only time I do is if I am frying them for the folks on base and just keep the grease for a little while after that.
Speaking of oil, go to Sams and by the big jug of "frying oil" It's about 26 bucks and works just fine. You are supposed to use peanut oil, but it cost twice as much.
Inject or brine, whatever, rub with cajun seasoning, fry in oil.
It takes more time for your oil to heat up than it does for your turkey to cook. The oil will probbaly take almost an hour and the turkey will take about 45 minutes.
Don't bother with the specialized turkey cooking shite. Just leave the plastic ring on the bird after opening the bag and use some sort of very durable metal hook to pull it out of the grease when it's done. The plastic ring is very handy when it comes time to spin the bird a little.
Anyway, 30 quarts should do, cheap cooker, cheap oil, you'll be fine.
Oh yeah, don't leave it alone, keep a fire extinguisher handy, and thaw the bird.
Posted on 11/13/12 at 12:07 pm to mikeymike
Sometimes I inject. Some years I don't.
When I do I let it thaw out in the fridge and inject the bird early the morning before I fry it.
I have a turkey pot that I fill to the fill line with peanut oil. Maintain a constant tempature of 350 and fry the bird at 3 mins per pound.
Comes out perfect every year!
When I do I let it thaw out in the fridge and inject the bird early the morning before I fry it.
I have a turkey pot that I fill to the fill line with peanut oil. Maintain a constant tempature of 350 and fry the bird at 3 mins per pound.
Comes out perfect every year!
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