Deep Fried Turkey

[Mikey]

Hector,

Most of your food pics are very appetizing ... but this time it's the opposite

[Hector]

Hector,

Most of your food pics are very appetizing ... but this time it's the opposite

Mole poblano is not about looks...it's about taste...

[noelani72]

mkay - I have vast experience on the matter.
As mentioned already, once you go deep fried, you never go back.

1) cook outdoors away from trees, decks, anything you don't want to risk catching on fire or getting splattered by grease pops. Wear old shoes, old clothes. Keep a fire extinguisher (rated for grease fire) handy if you're really nervous.

2) know your limit. I typically only can fit a 12lb bird in my fryer. Any bigger than that, and it overflows. You should put your bird in the empty fryer...fill it with water until the butt of the bird is just covered. Mark the water level - remove the bird and water. dry the fryer out, fill with that much peanut oil.

3) heat. I have to stop and think...I think 375? I'd have to check my notes at home or ask the wife. Maintain that heat. I'd prolly let it get 400 degrees, then add the bird. That oil temp will drop off FAST..so you gotta watch that regulator. If you get down to 325, you're screwed. Do NOT let it get TOO hot and don't let it get too cool. As the turkey cooks, the oil WILL get hotter over time.

4) I typically open the neck of the bird a bit. Think about it - you are lowering the bird, neck first...the opening is only a couple inches in diameter to begin with...and the bird's cavity will slowly fill with oil. Lower the bird TOO fast, you overflow the oil since the cavity did not fill slowly.

5) USE a DRY bird. If that bird is soaking wet...and you lower into that oil...holy crap bro...splatter-city...and you are trying to lower it slowly anyways....you'll drop that bird sure as crap and get hurt. DRY the BIRD...almost ELIMINATE splatter because there is no water reacting with the hot oil.

6) hmm..again, would have to check my notes at home, but 375...then 3-4mins PER pound of the bird and I think I cook to somewhere to the tune of 165 degrees.

7) once temp is hit, remove bird slowly..let it drain off pretty good.

8) let it SIT on the platter for a good 10-15 minutes. It WILL continue to cook, even now that it is out of the oil. Check temp. I usually wait till it gets 170-175ish.

9) Carve and devour.

hmmmm goodness.

[Bill]

I haven't done it myself, but I've been present during the process.
Make sure you buy the fryer with the valve on the bottom, the cheaper versions without make it a real pain to removed the oil afterwards.

[Bill]

Hector, where's the photo of turkey in black sauce? My personal favorite...

[rche]

good tips from Noelani.

I usually also wear long leather gloves (welding style) when lowering the bird in. I used to put an apron on as well, but I get lazy and skip that anymore. You might want to make sure and cover yourself if you are worried about splatter.

DON"T cook a big bird. 14 lbs is my max for deep fried. Big birds don't fit well in most fryers and you will have spillage issues and super crispy outside problems as well.

Inject the bird with a marinade for even more fried yum. I tend to use a mixture of chili, herbs, and melted butter.

Slow and steady going in and out. Let it sit. Take a picture when it is done. Nothing like seeing an entire fried bird.

btw: my only issue with this is that it does use a LOT of oil. If you filter and store your oil properly as soon as it cools, you can reuse it.

[stuart]

I agree with Hector. It's good, but not worth the effort.

[Nostalgiabuff]

i have never cooked it myslf but yes I have also heard tales of the dangers. also can pose a fire hazzard if not careful with the oil so cook it outside and not too close to the building. that being said, it was the juiciest best tasting turkey i ever had. enjoy

[Rallygirl]

We either deep fry or garbage can the turkey. Both ways are so much easier, and tastier, than cooking a turkey in the oven. That being said, many times I am even lazier and simply breast out my turkey. I don't like to pluck. In that case, I pat it with Lawry's, wrap it in bacon and instead use the fryer with a milk can to steam corn.

[boss]

I've heard it's really good. However, I guess I'm just old enough not to care about trying new things. ;-)