Deep frying a turkey...
- Thread starter jeepdreamer
- Start date
jeepdreamer
Expedition Leader
I think I answered most of your questions in my previous post, but noticed you ahd one or two more post-questions.
Use peanut oil. Nothing else. Like others said find out how much to use by using water and putting the turkey one, Mark the displacement line, drain, pat, add oil, cook her up.
For rubs/injections, any rub is better than no rub, I recommend creole. Good color and taste, just get something without a lot of salt. You are injecting it(with butter and cider or apple juice and dont need the added salt, butter has enough), I use Tony Chacheres but often use whatever is down at the local camping store.
-Sam
Use peanut oil. Nothing else. Like others said find out how much to use by using water and putting the turkey one, Mark the displacement line, drain, pat, add oil, cook her up.
For rubs/injections, any rub is better than no rub, I recommend creole. Good color and taste, just get something without a lot of salt. You are injecting it(with butter and cider or apple juice and dont need the added salt, butter has enough), I use Tony Chacheres but often use whatever is down at the local camping store.
-Sam
jeepdreamer
Expedition Leader
Playing pretend...
Lets pretend that I know little to nothing (more like less than nothing! Haha) about cooking. Not hard to do since I really don't know much.
If I went and bought an average sized turkey (or just breasts..blush?) and was going to do this...
I wash the turkey? Then rub it down like some kind of fowl spa treatment. If I just wanted some very basic, not overwhelming, mostly turkey flavoring...what are the basic spices? Salt, Pepper, dash of ? Pinch of ?? Any special ways to keep it simple yet yummy?
I have a feeling the injection thing may be a little advanced for me? Feel like I'm giving an IV or something...
And what is a normal temp for the oil, pre turkey? I'm guessing that once the eagle has landed that the temp will drop? Then you wait for it to come back up? Sorry for all the Turkey fry 101 questions. I'm lernin'...promise!
Lets pretend that I know little to nothing (more like less than nothing! Haha) about cooking. Not hard to do since I really don't know much.
If I went and bought an average sized turkey (or just breasts..blush?) and was going to do this...
I wash the turkey? Then rub it down like some kind of fowl spa treatment. If I just wanted some very basic, not overwhelming, mostly turkey flavoring...what are the basic spices? Salt, Pepper, dash of ? Pinch of ?? Any special ways to keep it simple yet yummy?
I have a feeling the injection thing may be a little advanced for me? Feel like I'm giving an IV or something...
And what is a normal temp for the oil, pre turkey? I'm guessing that once the eagle has landed that the temp will drop? Then you wait for it to come back up? Sorry for all the Turkey fry 101 questions. I'm lernin'...promise!
Nullifier
Expedition Leader
I like to use Peanut oil. Then I inject the bird with a carribean Jerk marinade. I rub it down with salt and pepper and once it's in I toss in about 2 hand fulls of peeled garlic. Yumm!
Just remember that when you do a deep fried turkey once it floats its done. You will also loose alot of mass out of the bird as well. I have 25-30 over for Thanksgiving every year and I make 3 birds. The first two are for eating that day and then a 3rd for left overs. :chef:
Just remember that when you do a deep fried turkey once it floats its done. You will also loose alot of mass out of the bird as well. I have 25-30 over for Thanksgiving every year and I make 3 birds. The first two are for eating that day and then a 3rd for left overs. :chef:
mudbutt
Explorer
Here's the pictures... I don't have any detailed ones of the pulley system but it's pretty easy to figure out.
You will also need a probe thermometer.
Here is from Alton Brown's recipe:
Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html
You will also need a probe thermometer.
Here is from Alton Brown's recipe:
Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html
jeepdreamer
Expedition Leader
Drink Water!!!
Wow...
I am drooling so much right now I may dehydrate! I also learned that licking the screen is not a good way to enjoy a tasty looking turkey!
Thanks SO much everyone for all the great info. Keep it coming...
Wow...
I am drooling so much right now I may dehydrate! I also learned that licking the screen is not a good way to enjoy a tasty looking turkey!
Thanks SO much everyone for all the great info. Keep it coming...
O
oO_Rogue_Oo
Guest
I like to bring my oil temp to about 375 or so before dropping in the turkey; reason is you will lose some heat when the bird goes in the oil. So; oil temp to 375; turn off the flame; as soon as the bird is completely submerged in the oil you can re-light the flame. You want to maintain a temp of about 325 or so; cooking for 3 minutes per pound (couple of extra minutes won't kill it but don't get carried away). When you remove the turkey, I like to put it in a cardboard box to drain and “rest” for about 15 to 30 minutes (the bird will stay hot for hours if covered). As far as oil goes; if you are doing a big fry of anything more than say 4 birds then you'll want to use peanut oil but if you are only doing one bird then use regular vegetable oil. The cost difference for peanut oil is not worth it.
As far as rub goes any Cajun seasoning will do; you don't need anything fancy. You'll want to inject the turkey, it isn't difficult and the difference in results is dramatic; go for it it is worth it. Just buy a cheap injection kit at the local supermarket; keep it simple the first time out; doesn't have to be overpowering. Don't be afraid to put plenty of the injection fluid into the bird. Little trick is when doing the breasts for example, try to use the same hole through the skin over and over just point the needle in different directions into the breast. The idea is to have as few holes through the skin as possible with the most fluid in the bird as possible in as much of the bird as possible (fewer holes means less leakage and less violent reaction when putting the bird into the oil). Try to inject the bird an hour or so before frying and put the bird back into the fridge until ready to cook. Pretty much the same for the rub.