Deep Fried Turkey

[Hector]

Warlock...thanks for posting those awesome pictures...you are beginning to look like me now...keep up the good work...

Now invite me to your upcoming Thanksgiving, dammit...

[mikeoz]

My brother-in-law deep fries a turkey when we have Thanksgiving at his house. It's really good, but I miss the stuffing being cooked inside the turkey. Apparently, you're not supposed to deep fry a turkey with stuffing in the cavity.

[Bill]

sorry when i say here... im in the uk
thanks

The UK? That's a culinary tragedy, my friend.

[warlock664]

I've been deep frying the Thanksgiving Day turkey for 10+ years now; I wouldn't have it any other way! As long as you're smart, it isn't dangerous at all. Just be sure the turkey is completely thawed before dipping it in the oil. I always set up on the patio, away from any overhang. IIRC, the temperature for deep frying is 325, with recommendation of 3.5 minutes per pound. I always go 10-15 minutes over that just to be safe. Keep checking on the temp every 5 minutes or so and adjust the flame if needed (my fryer works with a standard propane tank). Here are some pics from a couple of years ago:

Thawed turkey, prepared with rub and creole butter sauce injected:



The fryer, pre-heated to 325:



Turkey immersed and cooking in peanut oil:



It's done!



Doesn't it look delicious?



Mmmmmmmmm!



Clean up is a bit of a hassle, but I've gotten really good at it. I strain the oil and re-bottle it (it's amazing, you recover nearly all of it), freeze it, and use it once more, sometimes for Christmas.

[Mikey]

i love the way you guys do things... im already 19 stone not sure what that is in pounds but all this deep fried talk im pilling it on just thinking about deep fried stuffing haha
can you guys tell me about some typical american / canadian christmas food, id love to try some new things this year, thats if i can get the same type of foods here

thanks

Our typical Christmas dinners are usually similar to our Thanksgiving dinners ...

Turkey or Ham
Taters with gravy
maybe some corn
and finished off with some pumpkin pie

[cugini]

sorry when i say here... im in the uk
thanks

[cugini]

i love the way you guys do things... im already 19 stone not sure what that is in pounds but all this deep fried talk im pilling it on just thinking about deep fried stuffing haha
can you guys tell me about some typical american / canadian christmas food, id love to try some new things this year, thats if i can get the same type of foods here

thanks

[Mikey]

Deep fried stuffing would probably be better than the turkey

[megomania]

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

Deep fried Oreos are awesome as well!

[JediJaida]

Like I asked before, is it feasible to cut it up first, then fry?

[boss]

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

[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.

[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

[stuart]

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

[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.