Hi Gang, I was at Bass pro yesterday in Atlantic City and finally broke down for this. I've ate fried turkey on several occasions and enjoyed it. So the wife and I saw these for 69.99, whole kit and I got it. Now, I have 3 other burners, pots and items to do a turkey but just never have! It was the wife who said, "lets get it"... So here we go, I now have a dedicated kit for turkey frying. So, I've cooked nearly everything I can think of on the smoker, grill and cast iron but I have "never" deep fried a turkey! Any advise, input, suggestions? I'm always willing to listen and learn when it comes to cooking! , Calling all you fried turkey Guru's
Dont put frozen turkey in hot oil, makes a fast moving fire when it overflows. Also, set it up in backyard not on your deck, just incase it overflows and starts a fast moving fire. Foughtva couple fires that started with one of these when i was VFD. always destroyed the structure pretty much. The most dangerous part is when you first put the bird in the oil, go slow so you dont displace the hot oil out of the fryer.
^^^^^^^^^ What he said. Dry bird, go slow when putting it in splashed oil will hit the burner and flame up, do it in the middle of the yard, don't cover. I've done hundreds, used to sell them with my buddy and his catering business at fairs and such. Peanut oil is the best, but expensive, you can do 3-4 birds out of a batch of peanut oil...but who can eat that much turkey at once?
Thanks for all the safety tips!!! Believe it or not, I read the pamplet that came with it and saw all the do's and don't's on you tube! We did by a 5gal container of peanut oil at BJ's wholesale club. A friend at work said the same thing about peanut oil. I have a place near our BBQ hut to put this on, it'll be 100ft from the house on a concrete pad. I have a fire extingusher in the hut, close by also just in case. Is there any good things you all coat, rub or season the bird with?
, yeah I shoulda known you'd be all set safety wise...as fer seasonings, any kind of rub or coating is not going to do much...got an injector?
Best fried turkey I ever ate was brined for a few days then injected with some Creole type seasoning. Dayum.
That sounds AWESOME!!! Well, it's all together and I'm gonna experiment with a Chicken tonight. It "may" be sacrifical...
We like to brine the bird too at least over night. Remove from brine and pat dry before going into the hot oil. As was also said, rubs are useless and just turn your oil dark prematurely. For presentation purposes we'll cook the turkey whole, however by the time the breast and thighs are cooked, the wings and drumsticks are pretty much petrified and usually inedible....but it looks good on the platter. I like to cut off the wings and drumsticks off before placing the rest of the carcass into the oil. I usually add the drumsticks after about 15 minutes and then the wings a few minutes later. With this method it is easy to remove pieces and check internal temps and put back in if not done or on the platter when cooked. It doesn't look as good on the platter but no one complains when it hits the table. Pots and burners are also handy for other treats like fish fries, corn roasts, lobster boils and making black JRed's Makin' an all black JRed
Wings and legs definitely dry out. I like what XXL suggested. I like to put the turkey into the pot and cover it with water to see how much oil to put in. The reason is if you put too much oil in you will have a mess and a hot one at that. I also suggest welders gloves and long pants. Boots too.
Got'em! Your so right! The last thing I need is hot oil and fire all over me! "never had hot oil" but fire on a few occasions!
Here's my very first attempt! I followed all the instructions, I maintained 350* and thought It would have been a mess! It actually turned out really nice ... It could have gone about another couple minutes in the fryer, "lesson learned", we put it in the oven for 10 minutes and it was fine. It was plain, but Ok.
