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Deep Fried Turkey

Discussion in 'Food Talk' started by neontrail, Nov 21, 2009.

  1. Nov 21, 2009 at 9:55 AM
    #1
    neontrail

    neontrail [OP] ✈ ✈ ✈ ✈ ✈ ✈ ✈

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    I am planning on deep frying the turkey this year. I have NEVER done this!

    Anyone here ever deep fried their turkey?

    Any advise will be good! Thanks


    This is what I am working with ( it was given to me as a gift )

    [​IMG]
    Electric Gourmet Turkey Fryer
    Deep Enough to fry a 12-14lb turkey and wide enough to be used as a seafood boiler (includes perforated seafood basket). Get ready for some great Cajun cooking with the new Cajun Injector Electric Turkey Fryer. Let's turn up the heat and get cookin'!
     
  2. Nov 21, 2009 at 10:01 AM
    #2
    usctacoma

    usctacoma Be a thinker, not a stinker

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    We have done it for the past few years and it is good as hell.
     
  3. Nov 21, 2009 at 10:03 AM
    #3
    Brunes

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    Make sure it is fully thawed, dry, the gizzards and neck are out of it. That thing looks like it'll help you alot- Constant temperature is the key.

    I know for non-electric ones- you have to slide the turkey into the oil nice and slow (Wear gloves and a long sleeve shirt). Take a full minute to minute and a half and submerge it nice and slow. Make sure the temp gets back to the right range (325*-350*). About 3 mins a pound and you are good to go!!

    I can't wait to get home and check my gear out and then fry my turkey....=)
     
  4. Nov 21, 2009 at 10:04 AM
    #4
    FearNothing321

    FearNothing321 You gonna eat that taco?

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    Stuff and Things
    you probably already know this but do not use a frozen turkey...

    Crap Brunes beat me to it..
     
  5. Nov 21, 2009 at 10:07 AM
    #5
    jfr02

    jfr02 Well-Known Member

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    be sure that before you put the oil in put the turkey in fill with water mark the level so you know how much oil to use.i know this seems like it's the logical thing to do but so many don't and they're the ones you see on the evening news with a charcoaled house.
     
  6. Nov 21, 2009 at 10:08 AM
    #6
    Blue Ten

    Blue Ten Well-Known Member

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    They're great, but make absolutely sure you don't overfill the oil for the turkey. It'll spill out quickly. And x2 on Brunes advice. I know it's a quicker way to cook, but also remember that you need to let it rest (around 20 - 30 minutes) before carving - just like a baked turkey.
     
  7. Nov 21, 2009 at 10:26 AM
    #7
    fireturk41

    fireturk41 I like to break shit!

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    and remember Turkey Frier+Budwieser=House fire

    common fire fighter math
     
  8. Nov 21, 2009 at 10:29 AM
    #8
    otter

    otter Well-Known Member

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    Be sure to setup the fryer in the garage. Also, the max fill mark on the fryer is merely a loose guideline, feel free to overfill. If you do it right, it should look like this:

    http://www.youtube.com/watch?v=Kspx1oOP_fE
     
  9. Nov 21, 2009 at 10:37 AM
    #9
    nasty ned

    nasty ned Well-Known Member

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    My best advice to you would be not to wait until a holiday to try out a new cooking method in which you have never tried(i speak from experience)Buy a turkey today and try it out.Asking for opinons might help a little,but it's like asking what motor oil should i use. godd luck and happy t-day
     
  10. Nov 21, 2009 at 10:43 AM
    #10
    moto932

    moto932 What's the matter, Colonel Sandurz? CHICKEN?

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    i have had several deep fried turkeys, neither were too impressive. ive heard they are really good but hard to do right. good luck!


    why is he wearing a hard hat?
     
  11. Nov 21, 2009 at 12:14 PM
    #11
    Brunes

    Brunes abides.

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    UL and OSHA rules....Stupid. I love that video...no matter how many times I've seen it.
     
  12. Nov 21, 2009 at 12:20 PM
    #12
    moto932

    moto932 What's the matter, Colonel Sandurz? CHICKEN?

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    i have my 30 hr osha and i never heard anything about frying a turkey. i feel jipped now. :(
     
  13. Nov 21, 2009 at 12:23 PM
    #13
    Brunes

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    No no...Him at work...gotta be protected....or something...It's gay either way.
     
  14. Nov 21, 2009 at 12:51 PM
    #14
    gozar

    gozar Well-Known Member

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    I did it a couple of times > it's good, but I never know what to do with the leftover oil?

    My tips:
    01: Use a thermometer, and keep a close eye on the temperature. If the oil gets too cool, your bird will be greasy. If too hot - you will burn it.
    02: Be careful. I mean really. I had a close call - neighbor's kid ran up and almost dumped the thing over.
    03: Safety tip: while you are frying the bird, have someone helping you who is just there to make sure no kids, dogs, etc. get around you. They are just there to keep an eye open for you.
    04: Make sure your bird fits the fryer with plenty of room to spare. Don't overfill the oil.

    Maybe I sound kinda paranoid - it was kinda fun, but 5 gallons of hot oil is not to be trifled with.

    Have fun! Let us know how it comes out.
     
  15. Nov 21, 2009 at 12:58 PM
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    gozar

    gozar Well-Known Member

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  16. Nov 21, 2009 at 1:00 PM
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    newfie8

    newfie8 Well-Known Member

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    We always soak our turkey in brine overnight!
     
  17. Nov 21, 2009 at 1:02 PM
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    Brunes

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    What does that do??
     
  18. Nov 21, 2009 at 1:09 PM
    #18
    johnny12345

    johnny12345 Well-Known Member

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    I would suggest that you get a large syringe with a needle and inject the turkey with your favourite hot sauce. It may sound a little over the top but I'm telling you, its delicious!!! How much hot sauce all depends on the size of the turkey, the potency of the hot sauce and how hot you want. The hotsauce loses a lot of its bite during the cooking process.
     
  19. Nov 21, 2009 at 1:11 PM
    #19
    newfie8

    newfie8 Well-Known Member

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    I know alot of people that do it, When you take the bird out of the freezer just fill up the sink with water and just add half cup of salt. Just adds to the flavor of the bird!
     
  20. Nov 21, 2009 at 1:14 PM
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    gozar

    gozar Well-Known Member

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