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yet anotherTurkey frying in oil question

Old 11-23-2018, 06:58 AM
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Default yet anotherTurkey frying in oil question

Is there a safer way?
I have watched relatives cook Turkeys in the boiling oil outside for years but got kinda stuck with doing it this year. I thought the lowering of the turkey into the hot oil was really dangerous, from a water flashing into steam standpoin and then into your leaning over it face.
anyways to avoid it?
some kind of mesh screen to fit around the top of the cooker? I really don't want to do it next year. Grease burns are bad news and it would be to your face.

Note I am able to launch my own boat and I do not own a paddle board or a Subaru. My first bigger boat was a 15 ft wood renken with a 40 HP Johnson, it drank a lot of gas.

Last edited by edwardh1; 11-23-2018 at 07:08 AM.
Old 11-23-2018, 07:07 AM
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Drop it in, let gravity work then run.
Old 11-23-2018, 07:15 AM
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Got to get oil to right temp, turn off burner (for fire safety) then lower in turkey. Once it calms down, relight burner and crank it to get oil back to temp. Then once oil gets back to temp gradually dial back burner. Goal is to keep oil at right temp.

Got to have a good thermometer to measure oil temp.

Only did a turkey once, but all was under control. Many years as a semi-pro oyster cooker, so I know the propane burners well. All about keeping the temps and burner output right in both cases.
Old 11-23-2018, 07:16 AM
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block and tackle rigged over the pot with the lline tied off to your trailer hitch. Back up turkey goes down. Drive forward turkey comes up. All from the safety inside of your Rav4
Old 11-23-2018, 07:17 AM
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Old 11-23-2018, 07:28 AM
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Originally Posted by Corndog38 View Post
Got to get oil to right temp, turn off burner (for fire safety) then lower in turkey. Once it calms down, relight burner and crank it to get oil back to temp. Then once oil gets back to temp gradually dial back burner. Goal is to keep oil at right temp.

Got to have a good thermometer to measure oil temp.

Only did a turkey once, but all was under control. Many years as a semi-pro oyster cooker, so I know the propane burners well. All about keeping the temps and burner output right in both cases.
This. Never understood how people have issues with frying a turkey. Make sure it is not frozen, is dry, and you don’t have too much oil.

Its not rocket science.
Old 11-23-2018, 07:32 AM
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Originally Posted by edwardh1 View Post
Is there a safer way?
I have watched relatives cook Turkeys in the boiling oil outside for years but got kinda stuck with doing it this year. I thought the lowering of the turkey into the hot oil was really dangerous, from a water flashing into steam standpoin and then into your leaning over it face.
anyways to avoid it?
some kind of mesh screen to fit around the top of the cooker? I really don't want to do it next year. Grease burns are bad news and it would be to your face.

Note I am able to launch my own boat and I do not own a paddle board or a Subaru. My first bigger boat was a 15 ft wood renken with a 40 HP Johnson, it drank a lot of gas.
1. Start off by NOT setting up your burner on a wooden deck or indoors. However the surface should be level and the burner set so that it is not at all “tippy”.

2. Make sure you do not over fill your fry kettle!! The oil level required and how much fluid the turkey will displace can easily be measured using water and your turkey while the turkey is sealed in it’s shipping bag. Place the turkey in the fry kettle, cover with water. Make sure the turkey is fully submerged. Remove turkey, note fluid level. When fry day comes fill the fry kettle with that much oil.

3. Make sure the turkey is fully thawed and dry it off with paper towels before dropping it in the oil. Inspected cavity and make sure there is no ice in there.

4. Make sure your oil temperature is around 350F when you LOWER (not drop) the bird in.


If you follow the simple steps above, most dangers associated with deep frying turkey over a propane burner are eliminated.





Last edited by Mpellet; 11-23-2018 at 07:38 AM.
Old 11-23-2018, 07:32 AM
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Have done it a number of times. Getting the correct oil level in the pot will be one of the factors that prevents spilling over. You put the thawed turkey in an empty pot, put water in the pot until it just covers the turkey, & remove the turkey, mark the water level that's how much oil will go into the pot. Empty the water & dry the pot, then dry the pot again. DRY the turkey, then dry the turkey again. When we think the turkey is dry we put a few paper towels in the cavity just to make sure it's dry. Don't forget to remove the paper towels. Heat the oil to about 325 & SLOWLY lower the bird in the oil, I always have on long pants & leather gloves for this. Don't fry on a wood deck or in an enclosed space.
John
Old 11-23-2018, 07:48 AM
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We use two people and a long broom handle.. slowly lower..

also old piece of plywood under fryer to absorb oil splatter
Old 11-23-2018, 08:22 AM
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Originally Posted by gumpire View Post
We use two people and a long broom handle.. slowly lower..

also old piece of plywood under fryer to absorb oil splatter
yes
Old 11-23-2018, 08:38 AM
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Completely thawed, dry, right temp (350), and slowly lower.

It's science, but it's not rocket science.
Old 11-23-2018, 08:55 AM
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The time has likely passed by now but the three keys are really these:

Don’t overfill oil.

Dry the bird. No really DRY any water off and be sure the cavity is not holding water.

Lower slowly.

Cant go wrong.
Old 11-23-2018, 08:58 AM
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I fry 2-3 a year and the key above all else is make sure the bird is thawed fully and there is NO ice in the cavity. Then it is just a matter of lowering very slowly into the pot. We did 2 birds yesterday; 1 in oil and 1 in the new IR air fryers that are out (this was a Char Broil). Was a nice opportunity to compare the 2 birds after being cooked. Both birds were prepped exactly the same so only difference was the way they were cooked. While I love the oil fried the air fried one was almost as good and actually very moist. Only real noticeable difference was the skin was not as crispy. The clean up was the big thing, air fryer was done in about 5 minutes with no mess at all, the oil fryer took about 30-40 minutes once it was cool to drain and filter the oil and then wash. The air fryer does take about 10 minutes per pound versus the oil at about 4 minutes, but still a lot faster and better than oven baked. We will likely have an air fryer before doing our next bird.
Old 11-23-2018, 08:59 AM
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Originally Posted by Jersus View Post


This. Never understood how people have issues with frying a turkey. Make sure it is not frozen, is dry, and you don’t have too much oil.

Its not rocket science.

I agree. Not really that big of deal at all.

Old 11-23-2018, 09:27 AM
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I bought a Char-Broil Big Easy Tru Infrared oiless fryer to cook the turkey this year. We injected it with cajun butter and rubbed the outside with various spices. Then, drop into the air fryer and let her get to temp. Turkey turned out amazing and I'm glad I bought the unit. Only $99 at Lowes. Best part was no mess. Just empty the drip tray and done. Highly recommend.
Old 11-23-2018, 10:39 AM
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1) when the oil is up to temp, shut the burner off before lowering turkey. Oil can't catch fire if there isn't a flame to start it.

2) Lower turkey very slowly over the course of a minute or two to allow the initial bubbling to stop. you can control it that way.
Old 11-23-2018, 11:49 AM
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Rotisserie turkey on my Weber Genesis...

I can do up to a 16# bird. Injected and also has a citrus rub...

Old 11-23-2018, 11:50 AM
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^^^^ if I had a nickel for every time you posted this I would buy you a turkey fryer!
Old 11-23-2018, 11:54 AM
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Originally Posted by rbhankins001 View Post
^^^^ if I had a nickel for every time you posted this I would buy you a turkey fryer!
Been there...done that..no more!
Old 11-23-2018, 11:58 AM
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Originally Posted by triumphrick View Post
Been there...done that..no more!
I know.

You tell us on every single turkey thread lol

bustin your balls but its kinda true

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