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Old 11-29-2008, 11:59 AM   #1
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Turkey Frying?

So who fries turkeys around here?

I've heard sooo much about how good these taste and we've been thinking about trying it. I really haven't done any research yet other than talking with some folks at work who do this already....

Shoot me some info/tips/tricks/ etc. What type of kettle/kit would you recommend for a starter? (nothing too expensive really). I'm pretty familiar with the safety aspects of it all. It would sit outside at the far limit of the concrete patio beside our grill & smoker.

This sounds really 'exciting' to try ....
What other things have you fried other than turkey? Can you make Turkey BBQ (like pork bbq)?

Thanks! I'm hungry!!
Got ribs on the smoker as I type!
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Old 11-29-2008, 12:11 PM   #2
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I been wanting to try fried turkey also...
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Old 11-29-2008, 12:57 PM   #3
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They are great...Any propane burner will do. Most food stores have like normal frying oil...and then sometime around Turkey day they have flavored oils (like cajun or whatever). Find one you like and a turkey.

Completely thaw the turkey...fill the pot you plan to fry in with water....then put the turkey in the water....let the excess spill out and splash enuf off the top to make sure it's below the rim and above the turkey. Then remove the turkey and mark where the water line is. That'll let you know how much oil to put in- Too much = spillage = fire and take out...

I don't have an special recipes to share...troll the internetz and I'm sure you'll find something that strikes your fancy. I liked doing them in Key West...Shorts and a Tank Top....Beer in hand...Celebrating Turkey Day the best way I could...=)

We got a bit crazy after we did the turkeys...and did some fried oreos, fried snickers, fried peppronis...and then we figured we were drunk enuf that playing with frying oil was a bad idea...and Turkey BBQ sounds awesome...=)
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Old 11-29-2008, 01:53 PM   #4
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My dad did one this year very easy and fun to cook, to me it taste better alot more juicier. I cooked one a couple of years back one of the best turkeys i have had yet, you inject it like the turkey has steroids lol.
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Old 11-29-2008, 01:55 PM   #5
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however, if not done properly, it can also be an extreme, firehazard. but i have never heard anybody blowing up a turkey. and yes, the frying makes them really delicious
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Old 11-29-2008, 03:43 PM   #6
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Make sure the bird is patted down - dried off, thawed out fully.
Don't do what my brother did last year.. Let's just say he lost some facial hair and needed to paint the back of his house.
I usually inject some creole butter and fry away. It's good eatin'
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Old 11-30-2008, 08:35 AM   #7
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What about the Fryers themselves? What are you guys using?
What should I be looking for?
I'm probably shooting for a Propane, stainless pot, temperature control valve... thermometer, 30 quart? etc.

I saw this one and liked it because it had the 'frame' around the pot (for support) drain spout, But the ratings weren't that great.
http://www.lowes.com/lowes/lkn?actio...=cr&lpage=none

I don't wanna buy a 'cheap' one but don't need to buy an expensive one either.

What's the quart sizes compare to the size of turkey you can fry in'em.
I would assume the bigger the pot the better for safety (no spill over)?
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Old 11-30-2008, 08:45 AM   #8
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Janster, look at Cabellas, they have a great selection and you can go from there. I bought one from my local hardware store, and with EVERYTHING I'm in for $100.00. I was in the same boat, had never done it before, so they helped me cook it after the store was closed, right out back. These boys were cool, and we had a great and safe dinner. As said earlier, read directions, enter cautiously, dry bird, maintain temp, do not walk away and forget about it. Once you have done it a couple of times you be confident and kind of figure out what to do.
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Old 10-02-2013, 04:10 AM   #9
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I am gonna get one for low country boil and stuff like that are there any new ones to consider since this thread was created?
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Old 10-02-2013, 11:04 AM   #10
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i brine and fry two birds a year for my office. (we dont have an oven). honestly, i like a baked bird better. way better.

i brine the birds. i think they get a tad dark before the insides cook. i bet it would work better would turkey pieces instead of a whole bird.
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Old 10-02-2013, 11:05 AM   #11
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this time of year, you can get a turkey fryer at walmart cheap. i got mine for about $60 bucks or so.
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Old 10-02-2013, 11:19 AM   #12
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Old 10-02-2013, 11:20 AM   #13
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Old 10-02-2013, 01:02 PM   #14
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Quote:
Originally Posted by aficianado View Post
this time of year, you can get a turkey fryer at walmart cheap. i got mine for about $60 bucks or so.
venturing in walmart this time of the month always makes me well...kind of grumpy but maybe i will.
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Old 10-02-2013, 02:25 PM   #15
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Quote:
Originally Posted by coffeesnob View Post
venturing in walmart this time of the month always makes me well...kind of grumpy but maybe i will.
LOL! true!

the best thing about frying a turkey is once you pull out the bird, you get to look down at the huge vat of hot oil and ask yourself the question; "what else can i fry now?"

one year, i fried a ham! we got it to room temp, jabbed that turkey holder thing thru it and fried it till warm. the ham was fully cooked, so once warmed, the edges tasted like bacon. have a big ass bag of orieda french fries ready..

hot oil = fun cooking. your arteries will hate it tho..and your toilet
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Old 10-02-2013, 02:41 PM   #16
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The best things about frying are the taste, and the speed of cooking. At 350* the turkey cooks at around 3 minutes a pound, which is great considering an oven takes 20 mins a pound.
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Old 10-02-2013, 03:51 PM   #17
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Quote:
Originally Posted by aficianado View Post
LOL! true!

the best thing about frying a turkey is once you pull out the bird, you get to look down at the huge vat of hot oil and ask yourself the question; "what else can i fry now?"

one year, i fried a ham! we got it to room temp, jabbed that turkey holder thing thru it and fried it till warm. the ham was fully cooked, so once warmed, the edges tasted like bacon. have a big ass bag of orieda french fries ready..

hot oil = fun cooking. your arteries will hate it tho..and your toilet
ya...I go to the doctor tomorrow for blood work might be steaming veggies in that thing
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Old 10-03-2013, 11:40 AM   #18
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Quote:
Originally Posted by coffeesnob View Post
ya...I go to the doctor tomorrow for blood work might be steaming veggies in that thing
rut roh! good luck. my last random/physical blood test prompted me to quit drinking. now i might have 6 drinks a year. my doc is happier.

again, good luck.
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Old 10-03-2013, 12:05 PM   #19
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Fried turkey can be awesome. Couple tips I try to remember:
  1. Oil Level - As Brunes mentioned, use water to measure your fill level. This is a starting point, but you will want less oil since the oil will expand when heated. Over filling is very dangerous, so be extra cautious.
  2. After you use the turkey/water to get a fill level, make sure you completely dry the turkey before putting it into the hot oil. Any extra water left on the turkey will boil and steam can can cause the oil to overflow.
  3. Butter Injection - I like to use an injector to shoot some extra flavor into the meat. You can make your own or buy it from Camping/Outdoor stores or here.

    http://www.cajuninjector.com/

    http://bbq.about.com/od/turkeyinject...r_the_skin.htm

  4. Just be extra careful. Nothing ruins a family holiday more than 3rd degree burns or a burned down house. Keep the kids and pets away from the burner.

Other than that, it can taste great and be a ton of fun.
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Old 10-03-2013, 12:18 PM   #20
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Personally, I think once you fry a turkey, and if it is done right, you won't want to have it any other way! I had a propane fryer for a while but bought an electric fryer last year and really like it. It is a Cajun Injector that I got at Cabelas for $120. The main thing to remember is to make sure and inject the bird really well prior to frying. I use the Cajun Injector, Creole Butter. Another key is to use a good dry rub on the outside of the bird and to also use the dry rub under the skin. This makes the meat even more flavorful. Hope this helps!
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