Deep frying a turkey...

[jeepdreamer]

Hey All.
Well, by the time I return home it will be about turkey day. I won't be getting leave until around Christmas so I will be doing my thanking alone. I will likely load up the jeep and do some camping and maybe try to fry a Turkey.
I've never fried one before.
Eaten it yes...but never did one myself. So I could use some pointers and advice. Another little tid-bit is I don't really do spicy food. I know lots of folks like to tabasco (or worse!?!) their birds...what would be an alternative?
Is it possible to fry it and get it crispy on the outside and still juicy inside?
Since its just me...would I be better off with just a breast or two (why does that make me want to blush!?!) or try an entire one and store the rest in the fridge freeze for leftovers?
Ain't easy being a single soldier...Lol.

 

[08whitex]

I have fried a turkey every year for the last 8 years.

I would do a whole turkey and freeze the rest. Plan on sitting around the turkey for about 3 minutes per pound. And you have to keep a close eye on the temp. Other than that all you need to know is to put it in the pot very slowly, and have a fire extinguisher and plenty of beer.

 

[AKRover]

Be sure to put it in a brine the day before.

If it were me alone in the woods I would a choose a couple thighs over the breasts, or take one of each. I don't think I would want to deal with a whole bird and then have to find some way to store the leftovers. Then you could use a smaller pot and a smaller amount of fat too. Keep in mind that deepening on the cooking vessel, your going to have a few gallons of fry oil that your going to have to take out and bring back.

 

[AxeAngel]

Put the bird in very very slowly. Depending on your fryer you may have a basket to lower your bird into the oil with. Use a metal hanger and create a longer handle to slowly drop the bird in.

If you brine the bird pat it totally dry before placing in fryer. If you injectthr bird rub a dry rub on the outside of the bird before you place her in the oil slowly. Your second frying tastes better(using the same oil as the oil has been flavored through contact from the first turkey and the spice.

I've had good luck with injecting the breast in 3 places each, thigh and leg one place each. I use a mix of dry rub, 3 parts apple cider to one part butter. Follow up the injection with massaging the area you injected. This gets followed by a brine for 18-24 hrs. 1hr before frying time I allow the turkey to reach room temp and pat dry. I liberally season the bird with the dry rub used in injecting and cook for 3.5minutes per lb plus an additional 6min. Generally use a bird in the 16-18lb range.

Be prepared for golden brown crispy skin with extremely juicy and succulent meat. Use a electric knife to shave thin slivers off. I guaranteed you won't finish cutting one side before you start stuffing your face.

-Sam

 

[Super Doody]

or brining some turkey legs and roasting them over a campfire.

 

[AFSOC]

Never fried one before...make sure it's FULLY thawed. Suspend it so nothing touches the sides.

As far as seasoning goes, IMHO nothing beats injecting a Turkey with Creole Butter. You can buy a jar of the seasoning with the syringe injector as a kit in most any supermarkets. Frying will lock in all the moisture and flavor.

The best fried turkey I ever had was by a friend who smoked it for a couple of hours on a water smoker using mesquite chips prior to frying. Makes my mouth water remembering it. That was fantastic bird but a labor intensive process.

 

[Hill Bill E.]

I like using the 'dry rub' method.

Also, besides keeping an eye on the timer for 'X minutes per pound', the turkey will float when it's done!!

Although, it's sometimes hard to tell when it floats-but that could have been the number of beers we had while cooking:Wow1:

 

[targa88]

Frying turkey is the fastest way to cook a whole bird. Beats the sawdust that comes out of the oven (most times).
The whole bird tends to be moister that individual parts.
Left overs are great. Just not sure what freezing will do to the bird. Might lose the crispy skin and moist flesh....

Just what to do with all the oil afterwards....

 

[jeepdreamer]

Specifics...

Ok...
Now that I am good and hungry (gee...Thanks! LOL) can anyone share some specifics?
What are the best temps to get the oil to prior to submerging the bird?
What is the best oil to use?
If using a rub...what goes in it or what is a good selction of off the shelf ones?

As to the oil...well, if I was where I wanted to be in life I would just screen off the used stuff and dump it in the diesel to get me home...haha. But I'm not ready for that so it will just get carried back and recycled somehow.?. Just gotta make sure it is cool enough for the trip.

I'm gonna guess that the big reason for lowering the bird slowly is a saftey thing? That much I understand. Nothing like hot oil on skin to get ones attention! Is there any "cooking reason" to go slow though?

 

[Smksignals]

You need to be careful with how much oil you put in the pot. You do not want it overflowing at full temp when you drop the bird in.

Put the bird in pot. cover bird with water. take bird out. measure / mark water level. this will be how much oil you want to add to the pot prior to frying.

Deep fried turkey is the only way to go !! have fun !!

 

[lowenbrau]

Is it possible to fry it and get it crispy on the outside and still juicy inside?

IMO the *only* way to achieve this is by deep frying. I just can't stand kiln dried turkeys since we started deep frying them.

If you don't like the spice, they are great even without the injection. I'll often just inject one side (Franks and butter) and leave the other side for those who prefer it without the heat.

It really is easier with a helper to hold it up while you check it with a thermometer. You can dry them out by over cooking if you're not careful. Start checking after about 45minutes


<edit>
I meant to add...
One of the criticisms of deep frying is the lack of gravy and stuffing. I can't really help you with the first. I alternate between canned and powdered gravy. The stuffing, however, is really good stuffed into a pumpkin and roasted. It needs about an hour and you can eat the cooked pumpkin as a veggy. It is surprisingly good. The whole meal can be done in the bush with your turkey pot a bit of foil and a campfire. Bonus points if you pick the cranberries, wild.

 

[jeepdreamer]

Self inflicted...

Ohhhh...what have I done???
Thanks for all the input guys, great stuff. Just got back from my once a week (all I can stand) trip to the mess hall. Gotta say the cooks out did themselves tonight!
Not one appitizing thing could I find! Hahaha...
And now all I am craving is fried turkey! Ugh...

 

[mudbutt]

As was stated before.....

Night before the turkey fry, put the turkey in the pot, then fill with water until it's covered. Remove turkey and measure water level from top of pot down. This will be the level of the oil next day.

You can save the water from the test to make your brine. Use an ice chest to brine in.

I bought a 6' ladder and rigged up a small block and tackle system under the head to raise and lower the turkey into the pot. Add a small cleat to one of the ladder legs to tie off to. This will be the best way to go for you if you are alone. You can control the descent, and with enough line you won't have to be anywhere near the bird when it goes in. I have pictures on my other computer that I can post when I get home.

THE MOST IMPORTANT THING TO NOTE IS TO TURN OFF THE BURNER AFTER THE OIL REACHES TEMP. THEN PUT THE BIRD IN. THEN RELIGHT THE BURNER.

Hot oil + cold bird going in too fast + open flame = trip to the hospital.

You can do a net search for injections, rubs, and brines. There's a ton out there. The basic concept is the same for all. It's just the ingredients that differ.

HTH.

 

[PhulesAU]

Have Ya'll seen this? http://www.lowes.com/pd_276307-8221...gle-_-Seasonal Grills-_-Fryers-_-turkey fryer

 

[Albin]

We did this twice last year: best turkey I've ever had.

Here's a couple ways how not to do it:

http://www.spike.com/video/turkey-fryer-fire/2684258

[ame="http://www.youtube.com/watch?v=473QNZss0PM"]YouTube- Christmas Eve Fryer Fire[/ame]