|
|
Post by graf on Jun 21, 2012 0:44:19 GMT -7
So yesterday I picked up a turkey deepfryer with all accessories
( stand for the bird,hand rack for lifting bird in and out, themometer,needle injector) at a garage sale for $5.00 took it home and made sure the large pot did not leak and the burner worked flawlessly. I can remove the propane main burner if I want and put the stand on a open fire and use the pot for purifying water if I need to.
My question is I also plan on deep frying a turkey and the instructions/procedure are unknown to me. I've heard of many having accidents severly burned etc. Can some one walk me through how to do this. Please and Thank You!
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Jun 21, 2012 2:58:31 GMT -7
I have never done it myself...onloy seen it done...I remember my former BIL telling my ex to amke super sure the bird is dry, no moisture on teh outsides of it, no water to drip out of it. He would pat it down good with a cotton towel. He said teh moisture would cause the oil to explode. Also, I remmeber him saying to lower the bird in slowly. And he always wore a set of weldiders arm leathers when doing it so if oil splattered it did not hit his arms or make him drop the bird in unexpectedly. AND make darn sure you have a good tight grip on it!!! And be just as careful taking it out. You don't want to splash any of the grease onto the fire. He always used peanut oil and said it was the best for this because of the high smoke point. But maybe it was just his preference.
I am sure someone else can tell you more...I just remmeber that from listening from a distance. Sorry I couldn't help more.
Oh yea...he would inject a creole & butter seasoning into the biggest meat parts (breast, thighs, legs) before pattting it dry, so the meat would be juicy and flavored and the outside was fried crisp. LOVED IT!!
|
|
|
|
Post by thywar on Jun 21, 2012 4:46:25 GMT -7
I've never done it before either but the thing I hear most people talk about is the level of grease.. you have to account for how high the grease will rise as you lower the turkey into the pot. I hear that's how a lot of fires get started.. too much grease, put the turkey in and the grease overflows to the fire.. Kapowie.. or something similar..  |
|
|
|
Post by fenster on Jun 21, 2012 4:59:38 GMT -7
Make sure the bird is completely thawed and add the oil with the bird in, that way you'll never over fill it. From there just cook until you get the correct temp I forget what that is off hand.
Best way to cook a turkey, enjoy!
EDIT: see below. Measure the amount of oil you'll need by adding water with the bird in the pot. Dry and fry!
|
|
|
|
Post by jmarshnh on Jun 21, 2012 9:58:51 GMT -7
I usually deep fry 2-3 turkeys each year. How I figured out how much oil to use was I put the turkey in the pot and fill with water to a couple inches over the bird. Remove the bird and measure down from the top of the pot to the water level. Dump water out and dry pot good and fill with oil (I use peanut oil) to depth you measured. Dry bird (I never cook bird over 15 lbs) and inject in multiple places with good marinade of choice. When my oil reaches about 335-340 I slide the bird in very carefully and cook between 325-350 for about 3 minutes per pound. You want an internal temp of 170 in the breast and 180 in thighs. Always comes out juicy and never greasy. Enjoy ;D
|
|
|
|
Post by olebama on Jun 21, 2012 16:43:38 GMT -7
Fry it outdoors. Not in the garage, not on the wooden deck. On concrete. away from the house. I recall a show on the food channel where the cook put a 6 foot ladder over the pot and rigged a pulley to lower the turkey in without being close to it.
A co-worker put the fryer in the garage (raining outside). The pot turned over. Fortunately it did NOT catch fire, but he had oil to clean up in the garage.
|
|
|
|
Post by ColcordMama on Jun 21, 2012 17:06:55 GMT -7
I think roasting your turkey in the exhaust of an F-16 would be marginally safer.
|
|
|
|
Post by oldcoothillbilly on Jun 21, 2012 18:56:06 GMT -7
I've fried hundreds a birds, ain't never had a problem, simply use yer common sense.
Follow the others an measure yer oil. No matter what, when ya start addin that bird the oil is gonna churn up, so, don't just dump the bird in the pot er it's gonna explode all over the place. Ease the bird down inta the pot, ifin it starts boilin to much, simply pull the bird up outa the oil a bit. Keep lowerin it in until ya hit bottom.
I use vegi oil, cheaper then peanut, ya just gotta really watch yer temps cause vegi oil will smoke at a lower temp. On a 10 pound bird, I cook at 350° fer 3 minutes a pound. I then pull the bird out an check the breast temp. Ifin it be 170° the bird be done.
I put my cooker over a bed a sand, so ifin (an it will) some oil splash's out, the sand be easy ta clean up. Just fer giggles keep a fire extingesher on hand.
That contraption Alton Brown built was ridiculous, more of a hazard then anythin else. I made a nice wood handle with a 12 inch length a chain on it with a hook. This be what I lower my bird in with. Keeps yalls hands an such further away from the hot oil an yet yall ain't strecthin way outa shape ta work niether.
It really ain't all that dangerous long as ya use some common sense an it'll be some a the best turkey yall ever ate.
Good luck an enjoy!
|
|
