Deep Fried Turkey

[rchatlin]

Has anyone done this for Thanksgiving?

I'm planning on trying this year,
and am looking for recommendations on Deep Fryers.

Any suggestions / advice / warning would be tastily appreciated.

r
o
b

[megomania]

Oh man deep fried Turkey is the bomb. Some friends of ours had a 'Deep Fried' party this summer...we threw everything you could think of in the deep fryer. Snickers, Twinkies, Chicken Wings, a whole Pie, fish, pickles...went through 4 gallons of Peanut oil.

Sorry I don't have any tips other than to enjoy

-Chris

[Mikey]

I heard it's very dangerous Rob

Be real careful ... I think a lot of people have badly burned themselves trying it -- even outside

Because the fryer boils over and spits all the time

Be super careful

[JediJaida]

Amen to that! I've heard horror stories about being burned with hot peanut oil.

Oddly enough, it's one of the things I've always wanted to taste.

Is it possible to cut up the turkey ahead of time, and simply fry it in a Dutch oven?

[Hector]

Not worth the effort in my opinion.

But yes...it's pretty good...but I wouldn't fry one myself...too much trouble...like what the heck I'm going to do with all that leftover oil?

Make sure to fry it outdoors over course.

[jwyblejr]

Go to Food Network's web site. You'll want to check out the link to Alton Brown's Good Eats show. There's an episode where he takes you through step by step on how to do it.

[jds1911a1]

Thaw it thoroughly. I'd reccomend and electric fryer over a propane one. First they have better temprature regulation so no fire, second they usually can be used inside. If you thaw and drain it well it will not be a problem (any more so than making fried chicken is)

[Cmonster]

Only way I'll eat it. Once you have turkey deep fried, you'll never want it any other way, kids-- I also highly recommend the deep fried twinkie-- 450 crunchy, gooey calories of Hostess goodness. OMG

SC

[Adam West]

I have never tried it but heard it was good. I have heard some of the the things not to do including: don't fry it on a deck or anywhere close to the house (just in case something goes wrong), don't overfill with oil (remember it will be bubbling and the turkey will cause the oil level to rise, don't stick a frozen turkey in it (make sure it is completely thaw and I would even try to make sure it isn't colder than refrigerator cold. The immediate cold on hot oil will cause the oil to pop until the temperature on the turkey heats up. I would think it would be relatively safe as long as a lot of common sense is used. Keep a fire extinguisher nearby.

[Hector]

If you feel like exploring a bit with turkey...I recommend you give mole poblano de guajolote a try...it's Mexico national dish (no, it's not tacos, lol)...it's turkey with a rich chocolate-based spicy sauce (made from at least 20 ingredients)...it's delicious...







Wikimedia Error

[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...