Deep Frying a Turkey

[magic_minnow]

So I just got a Turkey Deep Fryer kit. I've never done this before and I've heard its the only way to eat Turkey. Anyone have any tips/tricks/advice for a Newbie? Thanks as always

[Jim Almquist]

Just a couple of tips that will help you out.

Make sure the bird is dry cause once it hits the oil all that moisture will splatter all over.

Because of splatter make sure to do it outdoors were the splatter won't matter.

If you can put the turkey in the pot and fill with water till it covers the turkey and then pull the turkey and mark the spot were the water line is cause that is how much oil you will need to fry it.

Make sure to have a meat thermometer to check if the turkey is close to being done and remember that it will cook more while you are letting it rest.

Leather gloves and a apron are not mandatory but I always have them around and safety glasses are not the worst idea either.

I have cooked up quite a few but my favorite way is the Weber with the rotisserie kit because you can put a drip pan under the turkey and make a great smokey gravy. When you deep fry you have to figure a different way to get gravy and the gravy flavor never seems to be as good.

[Dave Benkufsky]

I have done about 50 birds in the last 10 years. I am little burnt out on the deep frying thing so I have switched to grilling. So doing so many over the years these are my tips for the first trimmer. Please include the tips above because they are very good too.

1. Thaw and dry that bird. Remember 8 homes nationally burn to the ground each thanksgiving due to deep frying turkeys. One cause of the houses starting on fire is the oil flashing over side of the pot and igniting with the flame on the cooker. A thawed and dry bird will prevent that from happening. A frozen bird in 350 degree oil = explosion. It is on you tube and it is not pretty.

2. Use Peanut oil. It has a high smoke point, is reusable and doesn’t absorb flavors. At $7+ a gallon it is worth the money if you plan on doing a lot of frying. If it is a onetime deal, vegetable oil is just fine for a one time use.

3. Dry the bird again. I know I am repeating myself but it very important from a safety sake. You are going to have an arm or body close to a big pot of boiling oil and steam. It is amazing how much oil flashes over if the bird is not dry enough. On a dry bird, the oil can move up to 2 inches in the pot from the steam released from the bird. I use heavy duty gloves and work boots when cooking the birds.

4. Don’t rub seasonings into the skin, it just burns off.

5. Oil temp, keep it at 350 degrees. Adjust heat on burner and keep an eye on the temp.

6. The oil has some momentum in changing temp. It takes time to heat oil that is cooling down after the bird put in the oil and vice versa. So I drop the bird when the oil is heating up between 365-375 degrees. If the oil temp is going up fast then I drop closer to 365, if it going up slowly then I drop it closer to 375 degrees. 5 minutes after the bird is in the oil, the temperature should be at 350 degrees. If not then adjust the temp on the burner so the oil is back to 350.

7. The reason 350 is so critical is that I can predict how long the bird is going to take to being done. For me if I take the weight of the bird and multiply by it by 195. I take this number then divide it by 60 to get the minutes and seconds in cooking time. This math calculates a 3 minutes and 15 second per pound cooking time. I know some people use 3 minutes some use 3:30. From my experience, 3 minutes a pound leaves the bird a little under done. 3 minutes and 30 seconds leaves the bird a little over done. Example 13.45lb cooking 3:15 per pound should take 43.71 minutes. I just round to 44 minutes and the bird should be around 172-180 degrees.

8. Use a meat thermometer to measure the bird. Do not use the pop up timers- they melt.

[magic_minnow]

Thanks for the responses! Yeah I heard of the whole house burning thing, and have a good spot out back that I can use. I didn;t think it could get so technical.

[Eric Wettschreck]

It's not that techy. It's more of a waiting game.

As stated, make sure the bird is thawed and dry or it will make a mess. Lower it in real slow and I always have a welding glove on.

The dog likes to lick the grease on the garage floor so be ready for that, also.

[Full Choke24]

Thanks for the tips, I also am deep frying a bird this year for the first time.

[delcecchi]

I wouldn't deep fry a turkey inside the garage. You ever see a video of the fire that can happen if the oil catches?

Middle of the yard is a good spot.

Good eats (food network) did a show about deep frying a turkey. Alton brown made this apparatus to remotely lower the turkey using ropes and pulleys slung under a step ladder. Overkill but still interesting.

[titelines]

What everyone else has said. Don't do it in any enclosed area (house, garage etc.) I fry ours on the gravel driveway, and put a piece of plywood down so any oil that does spill doesn't get all over the ground.

Don't put in too much oil. The tip about filling the pot with water, dropping the bird in etc. is a good tip. Too much oil = big mess.

Keep the oil at 350 degrees. Your fryer should have come with a thermometer that can be kept in the oil, even with the lid on.

As for the cooking time, I have always used a "3 minute + 5" rule, and the bird has always been perfect.

Example: You have a 12 # bird. Full cook time would equal 41 minutes (12 x 3 +5).

Season the bird and use the injectable marinade of your choice prior to cooking.

My family was skeptical 5 years ago when I started frying the bird, but now they demand that we do it this way.

[thorski]

You guys are making me hungry!

I have been deep frying turkeys for 15 yrs. I have screwd up the process in about every way imaginable and have yet to eat a bad turkey.

Just be very careful and use common sense! Get yourself some welders gloves! Thaw the bird, dry the bird, watch the temp, keep track of your time...

The worst part about it is cleaning the pot afterwards.

The first time I fried a turkey for my families thanksgiving, my grandmother could not figure out how in the heck it was going to work/taste. She insisted on making a ham just in case the turkey didn't work out. Bless her sole! We ended up with left-over ham that year. After that thanksgiving, she wanted a deep fried turkey for every thanksgiving. Miss ya Gram!

[Jim Almquist]

I think that I fried my first in 99 and everyone at the party was amazed. If I remember correctly there were no leftovers. For cleanup find one of those pumps with the filter on the end. It helps but it still is a little work.

[grpd]

I do it exactly like you and great everytime, just wondering tho one guy suggested putting it in at 365 - 375 depending on how fast it is heating up. Is that what you do to? I always put it in at 350 but it does seem like he has the right idea,

One other thing to the original poster, do not chase the oil, let it settle or whatever you may call it before deciding to lower or raise the heat, the oil temp will change a bit after it starts cooking but just keep and eye on it and then adjust

[Dave Benkufsky]

I know I was a little long winded up above and may have little more detail for the novice fryer needs to know.

GRPD, you are on the right path thinking to let the oil “settle” before adjusting temp on the cooker.

3+ gallons of oil develops momentum and by re-adjusting the heat messes up that momentum. The more tweaking before temp evens out the longer it takes to get to 350. For me it seams once the oil settle I may adjust the temp on the cooker once maybe twice to keep it at 350.

For me being at 350 degrees is the magic temperature. So dropping a 14 pound 40 degree bird in 365 -375 degree oil will cause the oil temp to drop to about 350. If you drop the bird in 350 degree oil, the oil drops to 315-330 degrees. Depending on the cooker, outside temp, wind etc it may take a while for the oil to get back to 350. So if you start higher, the oil will drop into the right range when the bird is dropped in. It is easier to heat the oil without the bird in it then trying to heat up the oil with the bird in the oil.

50+ done and never ever any left overs, so I must be doing something right.

With turkeys now at $.37 a pound at the local grocer I may have to stock up for the summer.

[Big Dave2]

I would definately NOT cook in the Garage. No matter how careful I am I always seem to make a mess. I did one at my sister's house one year and her husband insisted I do it in the garage because the weather was bad. I think thier garage smelled like grease for weeks.

[cvanderweyst]

whats you favorite flavor for injectables

[titelines]

My favorite is a Cajun Creole.....Man, can't wait 'till tomorrow!

[bucketmouth64]

roasted garlic. I'll be frying my first bird tomorrow. Already injected with the roasted garlic.

[bucketmouth64]

Just ate my first fried turkey and it turned out fantastic. Everyone loved it. Moistest breast meat I've ever had. Only took 35 minutes to cook. No disasters. Definitely will be doing this more often.

[Full Choke24]

I did my first bird yesterday also it was a big hit. It went very smooth kind of nice to have a reason to stand around in the garage and drink beer. "Sorry dear but I have to keep a eye on the bird"

[Big Dave2]

whats you favorite flavor for injectables

Cajun for sure!

[bucketmouth64]

I love roasted garlic. Wondering if anyone can explain the flavor creole? What kind of flavor is it? I've seen the flavor creole/butter, creole/and something else.