Turkey Fryer

[fishin magician]

Well I have had many turkeys that others have deep fryed before but this weekend I am going to give it a whirl. Purchased a fryer a few weeks ago and really excited to give it a shot with some injectable marinade. I am looking for some tips, tricks, safety, and opnions on making it enjoyable. Few Questions.

1.Peanut oil I assume? Where to purchase$?

2.Determining the amount of oil to use?

3.How much marinade to put in?

4.Temperature of oil?

Any help/opinions would be great,

thanks

[Jim Almquist]

1. Peanut oil is nice but if you are only going to use it once you could use vegetable oil. Sams club,Fleet Farm or lots of bottles from your grocery store.

2. One method is to put your bird in while frozen and add enough water to cover the bird and then remove bird and that is how much oil you need to put in.

3. The marinades I have used always seem a little thin and run right back out so I would try some of the thicker premixed vs the one's you mix with water. Try to spread out the marinade so you don't have to many hot spots and doing it 24 hours earlier seems to work best.

4. 350 degrees and 3 1/2 minutes per pound.

Do not drop the bird in but slowly drop it down and make darn sure you have gloves on and you do not have bare anything. Safety glasses are not the worst idea. Make sure the outside of the bird is dry cause a wet bird will cause all sorts of splattering.

[fishin magician]

Excellent. Thanks for the info. Did some reseach online and found that removing all moisture from the bird is best. Also they recommended to add some rub to the outside of the bird for a little more flavor.

Sounds delicious

[Jim Almquist]

I really like to eat all the crunchy parts although it is not the healthiest thing to do it is still a once in a great while treat.

[BobberTom]

I ALWAYS DO IT IN THE GARAGE (MINE IS UNATTACHED) YOU MIGHT WANT TO PUT A PIECE OF CARDBOARD DOWN. IT WILL SPLATTER AND MAKE A MESS AND CAN BE REALLY SLICK. ITS THE ONLY WAY I'LL COOK A TURKEY NOW. IT IS SO MOIST.

[Whoaru99]

I'd not deep fry a bird in any location you can't afford burned to the ground. IMO, outdoors ONLY, away from any structure.

The biggest concern is using too much oil. If it boils over or overflows when you dunk the bird, you're screwed. Be sure there is plenty of space at the top of the pot.

[fishin magician]

Well it worked out just great yesterday. After the turkey was done I put in 2 cornish game hens. Wow are they good.

Thanks for the tips.

[Finns]

Glad it worked out for you. I do a couple a year just like was written above so couldn't really help you.

[hoggs222]

I fried my 1st one for Superbowl. We used cottonseed oil and the garlic herb marinade. I though it tasted great. How many minutes/lb. did you fry it for? We did 3.5 min/lb. at 350.

[fishin magician]

I did mine in peanut oil.($27.99/4.6 gallons at Sams Club) 13 lbs turkey for 45 minutes. I used the Garlic Creole injectable marinade. I think next time I will use the Butter/Herb mixture. Went to Gander and bought the big funnel with the filters. That worked very well until I was pouring some in the funnel and it tiped to the side and got on the laundry room floor.

OOPS!

[hoggs222]

fishin magician,

What do they charge for the funnel w/filters? What type of cloth do they use for the filter?

[fishin magician]

I think the Big Funnel and 5 filters were about 14.99. The cloth is like a coffee filter but not as thick. The package comes in a cardboard box that looks like a triangle. It works very well.

[Scott M]

Saw turkeys fried on "good eats" on Food Network last night. Lots of good tips. I recorded it and will try to give a recap some time.