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Started By
Message
Frying my first turkey next weekend for the big game
Posted on 11/2/19 at 10:34 am
Posted on 11/2/19 at 10:34 am
Any tips?
31
Posted on 11/2/19 at 10:35 am to LSULyle00690
quote:
Any tips?
Ask Chicken to open a much needed Food Board
Posted on 11/2/19 at 10:35 am to LSULyle00690
Measure your oil correctly
Posted on 11/2/19 at 10:36 am to LSULyle00690
After it’s cooked, throw in a lot of ice to stop the bird from cooking. You want to let it soak to suck in all that flavor.
Posted on 11/2/19 at 10:36 am to LSULyle00690
Posted on 11/2/19 at 10:36 am to LSULyle00690
Cover it with Tony's then thaw it in the microwave for 10 minutes first.
Posted on 11/2/19 at 10:49 am to LSULyle00690
Posted on 11/2/19 at 10:58 am to LSULyle00690
Don't try to get the oil too hot too fast. If you get too hot it takes forever to bring it back down to the right temp.
Posted on 11/2/19 at 11:02 am to LSULyle00690
Make sure your honeowner’s insurance is paid up for the inevitable fire
Posted on 11/2/19 at 11:04 am to LSULyle00690
quote:
Any tips?
Cook a meat that’s actually good
We cook turkey on Thanksgiving and Christmas because we have to.
Those are the only two days you should cook a turkey.
Posted on 11/2/19 at 11:05 am to LSULyle00690
Yeah, bake it in the oven.
Posted on 11/2/19 at 11:06 am to LSULyle00690
Fried turkey is extremely overrated.
Posted on 11/2/19 at 11:07 am to LSULyle00690
quote:
Frying my first turkey
quote:
LSULyle
Pay the price for crawdads regardless of the:
temp to high
temp too low
too much rain
not enough rain
oil prices too high
oil prices too low
wife wants a truck
wife wants a prius
Just do a crab boil!!!
Posted on 11/2/19 at 11:17 am to IAmNERD
quote:
Fried turkey is extremely overrated.
It's easily better than baked but I'm not sure it's worth the hassle. Probably better to find somewhere that frys them for you.
Posted on 11/2/19 at 11:21 am to TigerNlc
You have to cook it right
Posted on 11/2/19 at 11:22 am to tuptiger
quote:
You have to cook it right
He was right, it's marginally better but not worth the hassle.
Posted on 11/2/19 at 11:50 am to LSULyle00690
The key to crispy skin and to keep it from getting soggy is to make sure it is frozen when you drop it in.
Posted on 11/2/19 at 11:54 am to LSULyle00690
quote:
Any tips?
Make sure your homeowner's insurance is paid up.
Posted on 11/2/19 at 12:07 pm to LSULyle00690
Last Thanksgiving I was hungover as frick and fried our bird with the neck and gizzards bag inside
Didn’t realize until after I pulled it out on the lowdown when no one was looking. Ended up getting tons of compliments so do that
Didn’t realize until after I pulled it out on the lowdown when no one was looking. Ended up getting tons of compliments so do that
Posted on 11/2/19 at 12:31 pm to LSULyle00690
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 plus too big and you'll crisp the outside while trying to get the inside cooked.
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.
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.
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