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Deep Frying Turkeys

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Gonna deep fry three turkeys this weekend for my bros bachelor party, and I was wondering if you guys have any spins on this vs. just dunking and pulling when its done. How are the injectors? Any Stuff you guys loike to fry also since the oil is already hot? Thanks

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I always inject turkeys the day before, and let any juices run out before putting them in fryer as to cut down on spatter and overflow. You can also put a rub on them too. It's the only way to do turkey. I even do them in the middle of winter.

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Cut up 5 pounds of potatoes into wedges, shake in a bag of shorelunch or Gary Roaches breading and throw in oil the last 5-6 minutes the turkey is cooking... great way to make jo-jos

Good Luck!


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Do a search on brining, a lot of guys prefer doing them that way. Injecting will get a good effect, too. Pat the bird dry inside and out, and let it get close to room temp if possible before putting it in. If you are going to put a rub on do it after you have allowed the bird to dry, and then put a light coat of E.V. Olive Oil on and then the rub. I also cut off the wings and put them in for the last 10 minutes or so. Otherwise they get WAAAAAYY too done.

A bag of seasoned fries is awesome between birds and takes hardly any time, but don't put them in frozen. Let them thaw a few hours before cooking or you might end up with a fireball the neighbors will talk about for years to come. Trust me on that one; I have experience. Also, allow your oil to get back to temp before putting in the next bird. I like to get to about 400 because the bird will drop the temp instantly to about 350, and 400 won't burn the oil.

Be safe. About 3.5 minutes per pound will get you there without being overdone. Also, resting any large hunk of meat for a half hour after the cook will allow the juices to distribute into the meat instead of pouring onto the platter. 3 turkeys will be a lot of meat, and keep your cutting man sober.

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