- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Seasonal Fried Turkey Thread
Posted on 11/19/16 at 6:58 am
Posted on 11/19/16 at 6:58 am
I've fried turkeys before and I'll be frying a turkey for my office tomorrow. I'd like to know how the FDB does theirs.
3
Posted on 11/19/16 at 7:36 am to eyepooted
I brine mine the night before
Fry in peanut oil for 3 minutes per pound plus an additional 5 minutes between 325-350
Let rest for 20 mins
Fry in peanut oil for 3 minutes per pound plus an additional 5 minutes between 325-350
Let rest for 20 mins
Posted on 11/19/16 at 7:40 am to cbtullis
Do you inject or no?
What are your thoughts on bringing up the temp of the oil to around 375 because the bird makes the oil temp drop?
What are your thoughts on bringing up the temp of the oil to around 375 because the bird makes the oil temp drop?
Posted on 11/19/16 at 9:03 am to eyepooted
I've always noticed that when you lower the bird in at 350 the temp drops and after it comes back to 350 it is done, I use a temp gauge to make sure, 165 -170.
I like the idea of frying in lard, might try that next time. My mom used to fry chicken in lard with some butter, it was awesome, no one knew she did this. Prolly not good to eat this every day though.
I like the idea of frying in lard, might try that next time. My mom used to fry chicken in lard with some butter, it was awesome, no one knew she did this. Prolly not good to eat this every day though.
Posted on 11/19/16 at 10:56 pm to eyepooted
A guy fried two 14 pound birds at work. He injected them with the Tony Chachere's jalapeño butter injectable then rubbed them with Zatarains Creole Seasoning the night before so they sat for about 12 hours after being seasoned. Fried them in peanut oil at 350 degrees for 3 minutes per pound. They were fantastic
Posted on 11/20/16 at 8:25 am to 75503Tiger
I got one from Popeyes yesterday to go with the 20lb bird I smoked . Holy hell was that thing delicious
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News