Chemgoddess1
Suburbs of Cleveland, Ohio
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I do not bother with marinades. Just my preference. If you do, try not to rip the skin too much. What makes this an incredible way to cook turkey is that the skin cooks fast trapping all of the juices in and all of the oil out. Each puncture lets oil in and moisture out.
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jplunkett
Virginia
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I used to do this and it produces a great turkey. All the cautions above are very well considered. This cooking arrangement can turn into a substantial fire ball quickly if it gets out of hand. Be sure to have stuff to protect the chef from hot grease splatter when the turkey first hits the hot oil.
Enjoy and safe travels,
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Louisa, Virginia
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david_42
Oregon
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One useful trick is to hang the turkey from a closet pole, so two people can lower it, one on each end of the pole. Using the pole also lets you stand further away.
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Nascarcruzin
Home is where the RV is parked.
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Some mask the delicious flavor of fried turkey with injections. I prefer the turkey with nothing added. We fry on grass or dirt.
I'm sure it will be great! Have fun.
Rebecca
* This post was
edited 08/06/08 10:24am by Nascarcruzin *
Ronnie & Rebecca
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VaNole
Virginia Beach
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All good advice above. Really pat dry the turkey inside and out. Most folks cook with peanut oil have seen others cook with other oils. Make sure any of your guests don't have and aversion (cant spell it anaphylactic shock) to peanuts. I defer on the side of safety and would make it a two person operation as david 42 recommends.
Very Respectfully,
Jeff
Very Respectfully,
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rockintom
Livingston, TX
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I have done many fried turkeys over the years...all are giving good advice. On my first one, I did the water fill trick and then scribed scratches on the inside of the pot so it makes an easy reference next time. As many have mentioned lower your turkey very slow in the hot grease. If you do the marinade injection, use an even slow stroke of the needle while pushing the plunger in slowly. It is easy to push in on the plunger and not pull the needle slowly out. You get a big wet spot of marinade in that spot. Experience will make you better with time. Also not a problem today, but when it gets cold outside the fryer will flare up even more than usual, especially if you let the turkey get cold outside when the grease is getting hot. Careful, careful and enjoy a great turkey. Tent your turkey after taking it out of the grease with aluminum foil for 10 mins. for the bird to "rest" before carving. This will make it even juicier. Leftover fried turkey tends to be a little stringer than smoked or baked. Still good though. Just FYI.
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fishguy_40
long beach, ca
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One thing I'm surprised is not mentioned... when I lower my turkey into the oil, I turn the flame OFF on my burner.
Get the bird situated and relight the flame.
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surveyorjp
Missouri
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fishguy_40 wrote:One thing I'm surprised is not mentioned... when I lower my turkey into the oil, I turn the flame OFF on my burner.
Get the bird situated and relight the flame.
Best advice so far.
I like to get the oil temp to 270 F. Then turn off the burner and gently/slowly lower the bird in. As soon as the grease settles down a bit I relight the burner and try to maintain the grease temp at around 300. My cooking time is usually approximately 4 minutes per pound of turkey give or take five minutes. I usually pull up the bird and check with a meat thermometer to verify the proper temp has been reached deep within the meat (180 F minimum).
I also like to inject my birds with strained Italian dressing prior to frying, but your tastes may vary.
Be very careful with the grease and open flame, and be prepared for the best tasting turkey you ever ate!
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Sportsman2505qss
Winter Springs, Fl USA
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We were always going to buy a turkey fryer but instead we bought the Big N Easy at Lowes. I was always afraid of the hot oil. Also a neighbor burnt down most of their house while cooking a Turkey. They went into the house for just a few minutes and when they came out their garage was on fire. It was raining and they were doing the turkey in the garage with the door open. BAD IDEA
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MCrankyPants
Dayton OH USA
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Great advice so far...Easiest way I've found is to get a good size curtain rod, or stout broom handle, attach a good sized caribeaner(sp) to the broom and handle on the top part of the piece you lower the turkey in with, one person on each end of the curtain rod...once it's lowered, just slide the rod out.
No matter how dry you get the turkey, you'll get some splatter, this way just helps to not ruin your clothes.
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