Turkey Frying Tips

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serious weapon_IHB

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I want to deep fry a turkey this year for turkey day, this will be my first time. Does anyone have any tips so I don't burn down the neighborhood? Thanks.
 
Test how much oil to put in the fryer first using water. Then add the bird.

Nothing like putting the turkey in the oil, the oil overflowing

and presto. Dial 911. I saw this happen at a tailgate. The flaming oil

running under parked cars was a memorable moment of panic.



Use Peanut Oil. Inject the bird with some good spices below the skin.

Keep the oil temp constant. Use a good quality meat thermometer.



Enjoy.
 
Get one of those cordless wireless meat thermometers and put it INSIDE the bird.



I think they used to say you need to get the bird to 180, and now they say 165. When I use the oven I want mine no higher than 150 because it dries out.



http://www.urbanext.uiuc.edu/Turkey/Techniques.html



The biggest problem with the fryer is the bird is underdone when you get it out, and you wind up having to finish it in the oven after you already went to the trouble to deep fry it first. Everyone I've ever seen attempted was undercooked, so beware.
 
Gotti



We are doing Prime Rib at the house this year.

Going to go order a nice one from Henry`s this week for pick up.

Nice 4 Bone type. Nothing like the smell of a Garlic and Rosemary

crusted prime rib roasting for a few hours while watching the football games

and sucking up some good wine to celebrate turkey day.



I agree with NoVas. Most of the time we undercook the bird.

We went out and bought an electric unit and ditched the gas.

Same issue. Make sure the bird is cooked inside cause when you recook

it, it jusr ruins the whole attempt at deep fry.
 
Mmmm.... Prime Rib and Football. That sounds like a game plan. I think what you're doing is smart. Let someone else do the cooking. If I can find a grocery or food caterer that can fry up a turkey, that would be key. If you know of any, please let me know.





Thanks for the tip about undercooked birds guys(NV and Blt). Food bourne illness would definitely put a damper on the holiday.
 
[quote author="bltserv" date=1225775679]Gotti



We are doing Prime Rib at the house this year.

Going to go order a nice one from Henry`s this week for pick up.

Nice 4 Bone type. Nothing like the smell of a Garlic and Rosemary

crusted prime rib roasting for a few hours while watching the football games

and sucking up some good wine to celebrate turkey day.



I agree with NoVas. Most of the time we undercook the bird.

We went out and bought an electric unit and ditched the gas.

Same issue. Make sure the bird is cooked inside cause when you recook

it, it jusr ruins the whole attempt at deep fry.</blockquote>


We have a WINNAR! :LOL:



-BIX
 
Whatever you do, make sure the turkey is COMPLETELY thawed....and don't do it on a wood deck. My brother's best friend burned his house down 4 years ago doing this. :shut:



<object width="325" height="250"><embed src="http://www.youtube.com/v/youtube" type="application/x-shockwave-flash" width="325" height="250"></embed></object>
 
<a href="http://www.youtube.com/watch?v=E270Qx5OpxU">Good Eats 1 of 3</a>

<a href="http://www.youtube.com/watch?v=OLNLYL24qUA&feature=related">part 2 of 3</a>

<a href="http://www.youtube.com/watch?v=i9mq29BaLLk&feature=related">3 of 3</a>



This is the most comprehensive show I have seen on how to cook a great fried turkey, not burn down the house or make your guests sick. The instructions are so simple even a child could do it. (not recommended to have a child do it)



I watch a ton of the cooking shows and think that good eats is the most comprehensive show for teaching not only how to do something, but the reason you are doing it a certain way. I should be getting CIA credit for watching it!
 
[quote author="Newport Trojan" date=1225804287]The instructions are so simple even a child could do it. (not recommended to have a child do it)

</blockquote>


I dunno man... That was close to a $150-$200 turkey. I only say that because I don't have half the sh*t that Altron used for that bird.





Fight on.
 
[quote author="no_vaseline" date=1225770576]Get one of those cordless wireless meat thermometers and put it INSIDE the bird.



I think they used to say you need to get the bird to 180, and now they say 165. When I use the oven I want mine no higher than 150 because it dries out.



http://www.urbanext.uiuc.edu/Turkey/Techniques.html



The biggest problem with the fryer is the bird is underdone when you get it out, and you wind up having to finish it in the oven after you already went to the trouble to deep fry it first. Everyone I've ever seen attempted was undercooked, so beware.</blockquote>


For the love of GAWD! Will you please use the A button to link things. Freakin newbies. :-/



http://www.badongo.com/t/640/4698899.jpg
 
<em>For the love of GAWD! Will you please use the A button to link things. Freakin newbies. </em>



That's it. I've just bought my first video camera. Now I know what my first upload to YouTube is going to be:



How to create a clickable link on IHB. Give me a couple of days.
 
[quote author="Trooper" date=1225808705]<em>For the love of GAWD! Will you please use the A button to link things. Freakin newbies. </em>



That's it. I've just bought my first video camera. Now I know what my first upload to YouTube is going to be:



How to create a clickable link on IHB. Give me a couple of days.</blockquote>


Move over Mr. Mortgage... here comes Lieutenant Linkable.
 
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