Turkey Fryer - Time and Temp?

[MuskieJunkie]

What temp do you guys fry a turkey at and for how long? Thanks.

[LABS4ME]

350-375, going off memory 4 minutes a pound

Good Luck!

Ken

[TwinkeeDink]

325, gotta make sure it's stabilized before you drop in the bird. they say 3 1/2 min. per lb. I always use a meat thermometer to check and make sure. If you haven't got yourself an injector yet, it's definitely worth the couple bucks. Get the injector about anywhere for $2-3 and then a bottle of marinade for $3-4. They say to use an ounce of marinade per pound but there's no way, I use an 8 oz. bottle on a 16 lb. bird. Just inject up and down the breasts and meaty parts of the legs.

[Deitz Dittrich]

I do 350, and 3 mins a pound and then add 5 mins...let the bird sit once out for 15 mins before cutting into it. Injections are the best...Anything done to the outside fo the bird will brun..

[wall_eye_assasin]

Depends on what kind of oil you use, I used to use peanut oil but its 3 times the costs. Just get your oil to 320 to 325 no higher. with a good filter system you can use that oil again and again. I have cooked alot of turkeys with mine and never had a problem

[MuskieJunkie]

Do you have to refridgerate the oil after you filter and save it?

[swamptiger]

I cook at about 350. Use a meat thermometer, and when the inside of the breast is at 180 degrees it's done. Peanut oil is the only oil that won't go rancid at room temperature - anything else will get rancid if it's not refrigerated. Filter the oil when you're done using the cooker.

[CrappieAttitude]

I was told once that after frying turkey / fish, you should throw in some raw taters which tends to clean the oil a little more before putting it away. I normally have patatoes with the stuff I fry anyways, but has anyone else heard that?

CA

[Jim Almquist]

CA I have also read that taters will clean oil and have tried it but I really can't say that it helped a lot but I still cook them last just because the oil is seasoned by then

[IndyEFI500]

I usually try to get the oil up to just under the 375 mark before I put the buzzrd in. That way it usually drops to about 325 and may get back up to 350 by the time your done. I usually allow at least 4 minutes per pound and am usually a little more generous. I had one once that was underdone, never again. Another bizarre thing I have found was this spring when trying cornish game hens. They were just over a pound each and took almost 15 minutes doing two at a time. Surprised the heck out of me but was able to fit more beer in before eating.

Just also wondering how everyone else filters their oil? I only use peanut for the safety factor and filter it through a funnel with a coffee filter but it is slow. I got one of those battery operated units as a gift but it seemed even worse and then disintegrated.

[wall_eye_assasin]

I got my filter system from cabellas. It is a good size funnel with a filter it works great. Again you don't have to use peanut oil and the hottest I get my oil is 325. You have to get it to that temp and than wait for approx. 5 or so minutes so it doesn't drop way down when u put the turkey in. That filter system from cabellas was around 25 dollars I believe but it works great.

[swamptiger]

Any restaurant has filters on hand - they might even give you a couple for free if you're a good customer...