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Deep Fried Turkey

Old 11-16-2015, 11:48 AM
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Default Deep Fried Turkey

Its that time of year again. I did one last year and it was great but I forgot what I did. Please share your method if you don't mind.
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Old 11-16-2015, 11:50 AM
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Completely thaw your turkey, or use a fresh turkey.
Take the wrapper off of the turkey, and remove and discard the neck and giblets.
Add oil to the fryer, but do not exceed the maximum fill line. Preheat oil in the fryer to 400° F.
While the oil is heating, pat the turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavors.
Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
Set the timer and cook the turkey about 3 to 4 minutes per pound.
Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.


that is from butterball site....ive done it just this way for years and they turned out great....now I have the oil less fryer and wont look back...just my .02
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Old 11-16-2015, 11:52 AM
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I do the 3.5 mins per pound at 350-375 (other method is 3 mins per lb plus 5 mins at end, I think).

Get the oil up to 400 before you put that fully thawed bird in. I use a broom handle and hook to the hook/turkey thing and turn off the burner while lowering slowly into the oil (2 people helps...one on each side). After turkey is in, turn burner back on and keep above 350, but not too hot.

We usually do 3 birds with same oil everytime we do it...
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Old 11-16-2015, 11:53 AM
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Originally Posted by bluffman2 View Post
Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.

That bastard ain't standing for 20 mins before I start picking at the crispy skin!
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Old 11-16-2015, 11:55 AM
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And make sure you don't get too big of a bird...I think ours are usually around 12-14lbs, if I recall correctly
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Old 11-16-2015, 11:55 AM
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And don't buy a 20 lb freakin turkey - get two 10 lbs instead.

4 mins/lb at 400 will come out perfect

creole butter by cajun injector is by far and away the best thing for turkey

strain and save the oil and make a big batch of chicken wings for football playoffs down the road
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Old 11-16-2015, 11:55 AM
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Old 11-16-2015, 11:56 AM
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triumphrick stock is plummeting!!!!

Last edited by rbhankins001; 11-16-2015 at 12:00 PM. Reason: typo looked bad
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Old 11-16-2015, 11:57 AM
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Originally Posted by schoolsout1 View Post
I do the 3.5 mins per pound at 350-375 (other method is 3 mins per lb plus 5 mins at end, I think).

Get the oil up to 400 before you put that fully thawed bird in. I use a broom handle and hook to the hook/turkey thing and turn off the burner while lowering slowly into the oil (2 people helps...one on each side). After turkey is in, turn burner back on and keep above 350, but not too hot.

We usually do 3 birds with same oil everytime we do it...
We do the same way. I take galv tie wire and wrap legs well and tie to broom handle to lower slowing in oil. The turkey will usually start floating when it gets close to being done. We also do 3.5 min a pound between 350-375.
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Old 11-16-2015, 11:57 AM
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Originally Posted by schoolsout1 View Post
That bastard ain't standing for 20 mins before I start picking at the crispy skin!
I know right.........I think they meant before actually cutting the bird
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Old 11-16-2015, 12:00 PM
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^^^ yeah you got to wait to let the juices redistribute if not that liquid gold will run straight outta the bird!
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Old 11-16-2015, 12:05 PM
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Originally Posted by rbhankins001 View Post
triumphrick stock is plummeting!!!!
hahahaha...it sure is! Nothing like a fried turkey. I eat fried turkey sandwiches for about a solid week after cooking them.
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Old 11-16-2015, 12:25 PM
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Originally Posted by schoolsout1 View Post
That bastard ain't standing for 20 mins before I start picking at the crispy skin!
Taint no lie about that! On top of that, my family has no ideas of a turkey hitting the table with a tail on it. They think I cut that off during turkey prep.

One thing I do everytime is bag brine all my birds. Ziplock makes giant bags that work perfect for this task. The morning before Thanksgiving I dissolve a cup and a half of sea salt and a cup and a half of brown sugar in 1 gallons of warm water with a full can Zatarian's mixed in. Add about 3 ice trays full of ice to cool and mix completely. Add bird and brine to the jumbo zip bag and purge all the air. Keep refrigerated or on ice for 24 hours. Next day, rinse thoroughly and pat dry. Inject Cajun butter and fry @ 350 for 4 minutes per pound or until breast temp hits 170. Trust me, there won't be any left for sandwiches.
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Old 11-16-2015, 12:42 PM
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Yep, turning the fire off prior to lowering the bird is the best tip anyone ever gave me..
I like to throw a little Slap Ya Mamma HOT inside the cavity along with any left over injector marinade in there while it is waiting to be cooked.
Also, if you are not sure of the oil level, put your bird in and fill with water until the bird is covered, remove the bird and mark that level of water. Just be certain you have a reasonable distance from the top of the pot for expansion and boiling volatility.
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Old 11-16-2015, 01:04 PM
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Here's a recipe I typed a few years back for a friend. it's redundant with a lot of has been posted but just thought I would throw it out there.

Frying a Turkey


Supplies:
1. A turkey pot with burner.
2. Peanut oil (approx 3 1/2 gallons) best bought in bulk. A local restaurant is a good source.
3. Thermometer. The kit usually comes with one. If it doesn’t use a candy thermometer. Keep in mind you will need to rig it to read temps with the turkey out of the pot as well as in. I use a string.
4. Creole Seasoning.
5. A 12-14 lb turkey
6. Beer

At least 24 hours before you are going to cook, lower the turkey into the pot using the handle provided. Fill with water until it barely covers the turkey. Take the turkey out. Mark the water level with a pencil. Discard water, keep turkey.

Season the turkey with a good Creole seasoning. Be liberal, with the seasoning that is. Put it inside, under the skin, rub it all over. Wrap turkey with cellophane. Put in refrigerator and have all the beer you want because you are done for the day.

Next day. Get turkey out of refrigerator and tie legs and wings to the body with cotton string. Remember to remove the giblets and neck. Put rod up thru turkey’s butt and out the top. Fill pot with to the pencil mark with peanut oil. Heat oil to 375. Dunk turkey slowly into pot. You may have to dunk it a few times until the oil quits raising hell. Make sure turkey is thawed. If its not, can you say BOOM!

Temp will drop down to 250 or so. Get it back up to 325 to 350 degrees or somewhere in between. Make sure you are monitoring the temp while it cooks. Cook for 3 1/2 to 4 minutes per pound. I usually cook a 14 lb turkey for about 45 minutes. You can tell when the turkey is getting done as you will have a hard time keeping the temp down and the turkey will start trying to float. It won’t float but you can tell its trying to. You can have two beers while cooking.

Remove turkey and turn off oil. When oil cools pour it back into the container using a strainer. The oil is good for 40 cooking hours unless you let it get too hot. It will flash around 420 degrees.

Tips:
1. Don’t do this inside carport or anywhere near the house.
2. Do not do this under a tree as the steam will dislodge bugs.
3. No kids or dogs around while cooking.
4. Enjoy!
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Old 11-16-2015, 01:07 PM
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Originally Posted by kmoose View Post
Taint no lie about that! On top of that, my family has no ideas of a turkey hitting the table with a tail on it. They think I cut that off during turkey prep.

One thing I do everytime is bag brine all my birds. Ziplock makes giant bags that work perfect for this task. The morning before Thanksgiving I dissolve a cup and a half of sea salt and a cup and a half of brown sugar in 1 gallons of warm water with a full can Zatarian's mixed in. Add about 3 ice trays full of ice to cool and mix completely. Add bird and brine to the jumbo zip bag and purge all the air. Keep refrigerated or on ice for 24 hours. Next day, rinse thoroughly and pat dry. Inject Cajun butter and fry @ 350 for 4 minutes per pound or until breast temp hits 170. Trust me, there won't be any left for sandwiches.
I like to brine the turkey also.
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Old 11-16-2015, 01:18 PM
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Make sure bird is as dry as possible before you dunk it into the oil. That helps keep the boil-over to a minimum.
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Old 11-16-2015, 04:02 PM
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Two quick tips.
1. Before you unwrap the turkey put it in your fryer pot and add water until the turkey is nicely submerged. Take the turkey out of the water and mark the level of water in the pot. That is level you need to fill with oil.
2. If you are brining ( I heartily recommend it), use one of the cylindrical thermos jugs that you see on work trucks. This time of year you can find them for cheap and they have lots of uses. Put the turkey breast end first down into the thermos then mix your brine in a pot and pour over turkey. When turkey is covered fill the thermos to the top with ice and you are good for 24 hrs or more. You can always drain the fluid through the tap when you want to take the bird out. Dry that thing completely before cooking. Use a hair drier if you want to, just don't tell anybody.
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Old 11-16-2015, 04:46 PM
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Originally Posted by bluffman2 View Post
now I have the oil less fryer and wont look back...just my .02

Do tell please? Which one? work for fish and such as well???Thanks
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Old 11-16-2015, 04:58 PM
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Originally Posted by bubblejunkie View Post
Do tell please? Which one? work for fish and such as well???Thanks
Charbroil "big easy" have not tried breaded fish, but have done some specks and grouper with just seasoning. Turned out great

Have done butts,ribs,chicken. All turn out great
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