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Turkey fryer questions


sparkyaber

Question

Two questions:

First, whenever I cook a turkey in the fryer, the inside is perfect, but the outside is burnt black. Do I have the oil to hot when I put the turkey in? I usually run it up to about 375 and it cools to about 325 when I put the bird in. I then keep it at about 350 degrees.

Second: What do you all do with the old oil? You know the stuff that is full of charred gobbler remains? I get about three birds cooked and then it is garbage.

Thanks.

Abe

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Go to Youtube and search for "Alton Brown fry turkey". Every turkey fryer owner out there should see film #2. The fire that ensues is spectacular! Even if you don't own one, it's something to see.

Whew.

Fry a turkey in your garage?

Insanity!

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I dont have too much trouble with the outside getting black. I drop my birds in at about 375 too. If you have anything injected or rubbed on the outside for flavor, that will tend to dirty up the oil a little quicker, and make the outside of the bird darker. As a result, I quit injecting and putting dry rubs on my birds.

I let my oil cool in the pot for a couple hours, and most of the crud settles to the bottom of the pot. Then I will pour the oil slowly back into the jug with a big plastic funnel in the jar. The last inch or so is waste. I store the used oil in the freezer. I can usually do about 3 birds before I retire the oil.

Waste oil goes back into the jug, and is used for burning brush, or it just goes in the trash.

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