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Can you cut a turkey in half and fry it?
Posted on 11/23/10 at 11:17 am
Posted on 11/23/10 at 11:17 am
My mother inlaw bought a 22lb turkey.Has anyone ever cut one in half and fried it?
5
Posted on 11/23/10 at 11:25 am to GeauxFurniss
might be awkward to get it in/out of the pot, but should work... it's not like there's anything in the middle that you're cutting out and causing to cook faster...
Posted on 11/23/10 at 11:25 am to GeauxFurniss
I would think it would be oil logged and dry at the same time but I have no idea since I did not stay at a holiday inn express last night.
Posted on 11/23/10 at 11:32 am to TigerMyth36
quote:
I would think it would be oil logged and dry at the same time but I have no idea since I did not stay at a holiday inn express last night.
why? (i'm interested in your thought process, not just to be a richard)
Posted on 11/23/10 at 11:37 am to GeauxFurniss
What's the reason for cutting it in half? I wouldn't cut it in half unless it's an absolute must. I would try to cut the legs and wings if the reason is for it not fitting into a pot.
Posted on 11/23/10 at 11:39 am to Coon
quote:
why? (i'm interested in your thought process, not just to be a richard)
I have none. As stated, I did not stay at a holiday inn express last night.
I've never cooked one, but I recall my brother-in-law cutting into an almost raw turkey that he had to put back into the oil and it turned out fine once he actually cooked it long enough.
This post was edited on 11/23/10 at 11:47 am
Posted on 11/23/10 at 11:46 am to TigerMyth36
Im thinking it might get oil logged also.
Posted on 11/23/10 at 11:49 am to GeauxFurniss
i don't understand why yall would think it would end up oil logged. you're basically cooking the breast and thigh to temperature. if you leave them whole or break them up, they'll still fry the same.
it's not like oil is going to sneak in through the cut site. it's basically the exact same thing except it will cook faster because the oil will come back to temperature faster.
it's not like oil is going to sneak in through the cut site. it's basically the exact same thing except it will cook faster because the oil will come back to temperature faster.
Posted on 11/23/10 at 11:50 am to GeauxFurniss
as cheap as turkeys are I would just buy a smaller one or fry that puppy up and freeze some me............
Posted on 11/23/10 at 12:24 pm to Coon
quote:
except it will cook faster
This is my only concern, most people use so many minutes per pound, but by cutting it in half, i think it would mess up that system, guess just use a thermometer
Posted on 11/23/10 at 12:47 pm to Tigerpaw123
DO NOT cut that turkey in half. It WILL mess up the frying time. One of the main reasons the frying is faster is because of the hot oil gets into the body cavity and frys the turkey from the inside and out.
If you cut it in half, you're only cooking it from the outside.
I've fried 20+ pounders, and they come out fine EXCEPT for the wings .... they can't take the temp for the hour+ frying time without turning into turkey cracklin.
Just need to make sure you gotta big enuff pot.
If you cut it in half, you're only cooking it from the outside.
I've fried 20+ pounders, and they come out fine EXCEPT for the wings .... they can't take the temp for the hour+ frying time without turning into turkey cracklin.
Just need to make sure you gotta big enuff pot.
Posted on 11/23/10 at 1:13 pm to unclebuck504
quote:
One of the main reasons the frying is faster is because of the hot oil gets into the body cavity and frys the turkey from the inside and out.
read that again and tell me if it makes sense.
thinking about it, the only time that will change in the process is the recovery time for the oil once you put the bird in. Once it comes back to temperature, everything else would be pretty much the same. Theoretically, the cook time is the same (or very near the same) because the thickness of the meat is not changing and you're only minimally affecting the surface area of the breast (only the additional breast bone cut area is exposed). Everything else on the bird pretty much remains unchanged. I would have no hesitation on doing it (provided you solve the unbalance issue of only putting half a bird on the frying rack thing). Like you said, the whole point of the oil is to completly surround the bird (oil just = more efficient air). So if you ask yourself, "could i bake half a turkey" and the answer is yes, then you can do the same with frying.
and when in doubt, instant read thermometer saves the day.
Posted on 11/23/10 at 3:23 pm to Coon
I can't imagine why you couldn't, it would cut your cooking time a little.
Posted on 11/23/10 at 3:28 pm to GeauxFurniss
quote:
My mother inlaw bought a 22lb turkey.Has anyone ever cut one in half and fried it?
cook it all and make turkey gumbo for the LSU game.
Posted on 11/23/10 at 3:37 pm to GeauxFurniss
Why dont you try it with a chicken first.
Posted on 11/23/10 at 3:43 pm to Catman88
ok, i just went try it with half a turkey. i put the turkey in and nothing happened. apparently it's impossible to fry half a turkey. the oil somehow knows that it's half and to not fry it. i guess i was wrong...
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