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STEP 1: Gather all your equipment
And decide where to place the fryer. All fryers are not created equal, so it's important to thoroughly read the instructions that came with yours. It should be set up outside, on a flat concrete or rock surface. No decks, no grass. It should be at least 10 feet from any trees or structures. Do not set up the fryer indoors (even in the garage) or near any overhanging eaves or tree branches. It can't hurt to have a fire extinguisher on hand.
I have never fryed a turkey before, mainly on the principle of it, however this year I have no option not to. Any thoughts on what to do with all the oil afterwards?
After determining that the turkey is cooked to the desired doneness, I'd strongly recommend turning the burner OFF before hoisting the turkey from the oil.
Once the bird is done, there isn't any reason (other than a desire to be part of a fireball) to be swinging a hot oil-filled, dripping turkey around an open flame.
I am going to be Debbie Downer but please, please, please be careful. Gallons of bubbling hot oil and open flame are nothing to be messed with.
Every Thanksgiving, there are at least 5 structural fires in my hometown associated with frying turkeys. Every household seems to have one but we have noticed fewer and fewer people are using them. Everyone seems to know someone who has had a very bad...+READ
I am going to be Debbie Downer but please, please, please be careful. Gallons of bubbling hot oil and open flame are nothing to be messed with.
Every Thanksgiving, there are at least 5 structural fires in my hometown associated with frying turkeys. Every household seems to have one but we have noticed fewer and fewer people are using them. Everyone seems to know someone who has had a very bad experience with one.
A friend of ours, who has deep fried EVERYTHING for years in one of those fryers, nearly lost his feet when the pot of hot oil tipped over onto his feet and lower legs. His injuries were horrific.-COLLAPSE
I use an electric fryer now to deep fry my turkeys. Takes a 15 lbs one.
You can find these electric fryers at Home Depot or Lowes.
After one accident using gas and we were very, very careful, we
decided to use the electtric fryer. Less oil and safer.
http://videos.macon.com/vmix_hosted_apps/p/media?id=1563789
My husband has a championship cooking team. Each year, they host a "Turkey Fry" for our friends and family. We have it on Wedensday before Thanksgiving. Friends bring their turkeys and the oil by before 2:00, then start picking them up around 6. It has become an annual party. The last of the crowd leaves around midnight. This video was...+READ
http://videos.macon.com/vmix_hosted_apps/p/media?id=1563789
My husband has a championship cooking team. Each year, they host a "Turkey Fry" for our friends and family. We have it on Wedensday before Thanksgiving. Friends bring their turkeys and the oil by before 2:00, then start picking them up around 6. It has become an annual party. The last of the crowd leaves around midnight. This video was done for our local newspaper and is very informative.-COLLAPSE
Having grown up in south Louisiana I finally gave up frying our own to just buy a cajun fried turkey having one delivered to my doorstep from Copelands www.Copelandsatlanta.com . They definitely have the injection and cajun rub down in a seasoning combo I could never match and the reheated bird was just better every time. So better taste with none of the labor. Surely not quite the thrill or...+READ
Having grown up in south Louisiana I finally gave up frying our own to just buy a cajun fried turkey having one delivered to my doorstep from Copelands www.Copelandsatlanta.com . They definitely have the injection and cajun rub down in a seasoning combo I could never match and the reheated bird was just better every time. So better taste with none of the labor. Surely not quite the thrill or adventure but still raves from all the guests - they also have a very highend gourmet turducken. Copeland is the guy who started Popeyes so he knows something about frying poultry - give it a try as you can't be dissapointed with the results-COLLAPSE
This is a great article! I just wanted to let you know that we used it as a reference on the following page:
http://www.mahalo.com/How_to_Deep_Fry_a_Turkey
Thanks very much! It's excellent content!
Brine-ing a fried turkey is not necessary. A simple rub of salt and pepper an hour or so before cooking is fine. Some folks will inject marinades and let it sit over night. However, if you inject a sugar base solution, expect your bird to go black. I've done orange juice, garlic/onion, cajun, but I personally think the salt rub is best. I'll also fry up ducks, chickens, and gizzards.
On the...+READ
Brine-ing a fried turkey is not necessary. A simple rub of salt and pepper an hour or so before cooking is fine. Some folks will inject marinades and let it sit over night. However, if you inject a sugar base solution, expect your bird to go black. I've done orange juice, garlic/onion, cajun, but I personally think the salt rub is best. I'll also fry up ducks, chickens, and gizzards.
On the equipment, look for a stand with a wide stable base and a guard to prevent the cooking pot from sliding off the burner.-COLLAPSE
I seem to remember something about "Brining" the bird before frying. It helps with keeping the bird moist and it added flavour.
We use our propane outdoor burner for more than turkey! We do lobster or crab boils, shrimp boils, steam huge bunches of veggies and brew up our beer.
What about gravy!
A co-worker did a fried turkey and one done "otherwise", I forget the method. He said the fried bird was great same day, but less so as leftovers, while the other bird's leftovers were better.
My own take is that this is a piece of equipment you'll use not more than twice a year and have to store the other 360-plus days, and it uses a whole lot of oil.
I use my Weber kettle. Quicker than the...+READ
A co-worker did a fried turkey and one done "otherwise", I forget the method. He said the fried bird was great same day, but less so as leftovers, while the other bird's leftovers were better.
My own take is that this is a piece of equipment you'll use not more than twice a year and have to store the other 360-plus days, and it uses a whole lot of oil.
I use my Weber kettle. Quicker than the oven, fantastic results.-COLLAPSE
djfgabriel:
The turkey is not breaded; so, there's no coating to absorb the volume of oil absorbed during "southern" chicken frying. Secondly, if you look into the science of frying, you'll find out that an equilibrium pressure develops between the vaporizing water, just under the skin of the frying subject, and the outside oil during the cooking process. This equilibrium between the steam...+READ
djfgabriel:
The turkey is not breaded; so, there's no coating to absorb the volume of oil absorbed during "southern" chicken frying. Secondly, if you look into the science of frying, you'll find out that an equilibrium pressure develops between the vaporizing water, just under the skin of the frying subject, and the outside oil during the cooking process. This equilibrium between the steam exiting the turkey and the oil trying to get in, combined with the relatively high ratio of volume to surface area of the turkey insures that there's a relatively small amount of oil entering the meat. What's left? Juicy bird my friend! Give frying a whirl; you'll be extremely surprised by it, and disappointed that you've been suffering through roasted turkey all these years!
bluishgnome:
Surprisingly enough, I saw frying equipment during a recent trip to a familiar orange-themed, big box, hardware store--“You can do it, they can help”. But I'd recommend finding a bbq supply store for equipment, first, and a hardware store second. They'll have the gear and advice you're looking for. Good luck to you!-COLLAPSE
bluishgnome:
Alton Brown did a show that focused heavily on how not to turn your butterball into a fireball. He starts covering the gear about 5 minutes in:
Transcript:
http://www.goodeatsfanpage.com/Season10/fry_turkey/fryturkey.htm
Video:
http://www.youtube.com/watch?v=E270Qx5OpxU
My friends and I are definitely doing fried turkey this year. Where can I find solid frying equipment? Are there any specialty online stores that you would recommend? I've read that if the stand isn't sturdy, the pot could tip over when the oil bubbles heavily.
I also thought a deep-fried turkey sounded hideous when I first heard about it, but we decided to try it last Thanksgiving for the first time. We've never had such a moist, delicious turkey. There's nothing oily or greasy about it at all, and it takes only a fraction of the time AND frees up your oven space to do more of your side dishes, definitely an added bonus when you're planning a big meal...+READ
I also thought a deep-fried turkey sounded hideous when I first heard about it, but we decided to try it last Thanksgiving for the first time. We've never had such a moist, delicious turkey. There's nothing oily or greasy about it at all, and it takes only a fraction of the time AND frees up your oven space to do more of your side dishes, definitely an added bonus when you're planning a big meal for a big crowd.
You do need constant monitoring, so either do ahead or, if you have a group of people, split up the duties and have some in charge of the dishes "inside" while others are outside on turkey detail. Because the weather might not always be ideal because of the outdoor element, we may not do this every year but will certainly repeat it.-COLLAPSE
in your instructions on deep frying a turkey. it is safer to turn off gas when lowering turkey in oil. then relight. when oil settles down. we have enjoyed deep fried turkey for years and hope to for many more.
Make sure you see this site first:
http://www.ul.com/consumers/turkeys.html
My family has been doing this for a few years now, with varying results, but mostly really positive. (The turkey is not at all greasy by the way, just very very juicy)
A great tip is to have a few sweet potatoes that you've sliced thin on the mandoline ready when the turkey comes out. Fry em up and you'll have sweet potato fries for days. Yum!
Sounds hideous! Why not just pour hot oil all over a regular roast turkey? That should give that lovely KFC finish!!!