Posted on 11/23/2011 3:09:47 PM PST by GeorgiaDawg32
I normally put this up a few days in advance, but I gotta work, ya know?
Feel free to cross-post this to other boards of which you may be a member.
In keeping with the Thanksgiving spirit, I thought I'd put this up for those who are going to deep fry their turkey and especially for those who will be attempting to deep fry their first turkey.
Make sure you use fresh peanut oil for the frying. You can reuse the oil up to 3 times (2 is preferable) if you're deep frying multiple turkeys.
NOTE: If you have a deep fryer that says it can hold an 18 lb. turkey, DO NOT use a turkey over 15 lbs. This will allow the legs and wings to open up and cook between the leg/body and the wing/body.
Place the fryer AWAY from all structures at least 20 feet and make sure you have a fire extinguisher handy just in case one of those “hold mah beer and watch this” moments occurs.
1) Make sure the turkey is dead, defeathered AND it has signed all hold harmless agreements, liability statements and other legal documents giving you permission to fry its dead body. This will keep PETA off your backs. (ok, that was sarcasm)
2) Make sure, if you buy a frozen turkey, it is COMPLETELY, totally and absolutely thawed
3) Inject it with the sauce of your choice (We use a butter/garlic sauce. You can use hot sauce, italian etc. etc.). Inject it into the meat all over the turkey and leave in the fridge overnight so the sauce can saturate the meat
4) BEFORE you attempt to deep fry, perform the "Water test". Take the turkey out of the fridge and place it in the fryer exactly as you would if you were deep frying (i.e. a*s end up).
5) Fill the container with water to 1" below the top of the turkey (Hot oil expands and will cover the turkey during frying).
6) REMOVE the turkey from the fryer and mark the water line with a magic marker or some other sort of marker. Pour the water out of the fryer then DRY OUT the inside of the fryer AND the turkey as best as you can
7) Fill oil to the line you have marked.
8) Fire up the flame and using a thermometer, heat the oil to 400 degrees.
9) TURN THE FLAME OFF using the hose cutoff AND turn the tank off. MAKE SURE the turkey is set on the stand with legs at the top (A*s end up).
10) Using a broomstick or some other sort of handle (use 2 people for this), put it through the O-Ring (triangular on some model fryers) and gently lower the turkey into the oil. WATCH FOR SPLATTER.
11) Once the splatter has stopped, re-open the gas valves and relight the burner. Cover the pot with the top but leave SLIGHTLY cracked. Using a thermometer, bring the oil to 350 degrees and adjusting the flame, keep it there.
12) Cook the turkey for 2 minutes 50 seconds per pound starting the clock when you have immersed the turkey in the oil. DO NOT EXCEED THIS TIME LIMIT or the turkey will be overcooked. (A 15 lb. turkey will be done in 42.5 minutes)
13) DON’T have that second beer you’re thinking about
14) When the time is done, TURN OFF the hose shutoff AND turn off the tank.
15) Using a broomstick or other suitable handle, SLOWLY raise the turkey out of the oil and hold for 60 seconds to allow oil to drip back into the fryer.
16) Using a thermometer, place it into the bird between a leg and the body. It should hold a minimum of 160 degrees for 20 seconds.
17) Place in an aluminum roaster (or other roaster if you prefer), take it in the house and enjoy.
18) DO NOT attempt to empty the oil from the fryer for a good 24 hours. Give it plenty of time to cool off.
Some things to remember:
1) DO NOT place the fryer on or near wood such as a house or deck. The smoky taste will not transfer from a burning structure to the turkey
2) TRY not to be inebriated when doing this, it's extremely dangerous
3) DO NOT use a turkey that is partially frozen. Talk about splatter from he*l.
Y'all can feel free to add any other do's and don't's (is that a word??) to this list.
Be prepared to be complimented on how good the turkey was.
How to fry a turkey
Put him in a UGA Football Uniform
Feed him to Ga. Tech Yellow Jackets
/duck
Moisture in the body cavity will cause boil over also, blot well, don’t rub, with paper towels.
I always do the water level test with the bird still wrapped.
13) DON’T have that second beer you’re thinking about
2) TRY not to be inebriated when doing this, it’s extremely dangerous
******************************************
I’ve never been inebriated before or directly after the 2nd beer.
LOL I told my brother is was more of a not recommended, rather than a hard fast rule.
1a. Be sure to notify Janet Napolitano beforehand, so she can send in Homeland Security Agents to take charge if anything goes wrong. Xray scanners should not be necessary in most cases, unless the origin of the turkey is suspect.
If you have a solid A-frame ladder, postion it carefully over the tank, so that it's centered..again practive this before hand, when doing the water test..tie a spolid piece of line/rope..to the O ring...and run it over the top rung of the ladder, they play it out....thus..a simple, and safe methof to raise and lower the bird..
I prefer liquid shortening to peanut oil. I don’t like the taste peanut oil imparts. Also, I have an electric model, which cuts down on the danger quite a lot. Thermostatic control is not just a luxury.
And drink all you want as long as you have someone to watch the house burn down.
Seriously, we've done it for a half-dozen years now, both Thanksgiving and Christmas. Only one thing to add to the other advice: if you're doing it on concrete it's going to be a little messy. Spreading a little sand around helps the cleanup - kitty litter works even better
Dogs are great. They save the trouble of clean up.
I let my dogs clean all my dishes.
We haven’t let them clean our dishes yet but they do a great job of spills on the kitchen floor.
I fried turkey for a few years, but quit for several reasons:
1. Cleanup was a PITA.
2. Got tired of paying $35 for peanut oil.
3. Fried turkey just wasn’t THAT much better like everyone says.
4. My smoked turkey was better and a clear family favorite.
By the time i got to that step i'd be past my third.
The first and only time we tried this we had the unenviable experience of purchasing the last fresh turkey in the store, a good 20 lbs. The wind and cold were extreme while we tried to heat the oil up. Everything pointed to a mediocre result. It was worse than that, but no big fires.
One step wigged me out: injecting the bird. After about six squirts it seemed to be tweaking my conscience as if to say, "How would you like if i stuck a needle in you and did that?" All while the feel of its skin and bones filtering through the injection tool.
Will save these instructions for next time. Thanks!
I have a son that deep fries Turkey..it is awesome and he does not use peanut oil because of his daughters allergy..
Ping
It’s a greyhound thing. :)
Yes it is. Check out my homepage - some friends of mine wish to say hello.
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