Frying A Turkey

RIP

Grease temp should be 400 and turkey internal temp should be 40.

Frozen, just ask the A&M fan with the idiot mother in law

Generally about 500-550 and you wanna make sure the turkey is frozen so it doesn't dry out

Might want to consider frying inside to avoid salmonella

Nailed it

There's a few good threads on the food board.

Essentially what I've been doing is:
1) 12-15lb bird - anything bigger is more at risk of either overflowing the pot or not having enough oil to cover the entire bird while frying

2) make sure the bird is thawed completely. Make sure you take the giblets out and any frozen ice in the cavity if the bird. If there's plastic holding the legs together, I'd take it off.
3) I bring it out of the fridge a few hours before I'm gonna fry it. Inject it with Cajun butter and rub it down with Tony's or creole seasoning of your choice

4) fire up the jet burner and watch the oil temp rise up to 350-375 - maintain it there.

5)turn down jet burner to nearly off. drop the bird in slowly, wear some protective gloves for any splash back. Turn jet burner back up.

Temp will usually drop around 50-100degrees and take about 5-10mins to get back up to the right temp with jet burner going

Fry the turkey 3mins per lb at 350-375

Turn off the burner, take it out, let it rest for a few mins, carve and enjoy.

6) take the carcass, make a kick-arse stock and enjoy your gumbo with it.

quote:

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Is it a safety tip?

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Yes it is.

If you get a flare up, just spray a little water on it

That's fine and dandy but he's still doing under the roof of the home. What happens when the pot catches fire after you turn it back on?