Tips for frying turkeys

Check the archives. Should be a few threads on deep frying. We do that also.

Check around Thankgiving.

Basic tips.
Do it outside.
Do it away from anyone/anything
lower SLOWLY into the oil.

370 degree oil before it goes in.

Dry the bird first.

try to get it back around 350

3-3.5 min per pound.

Here you go:

Injecting:
http://206.180.232.131/~brethren/index.php?name=PNphpBB2&file=viewtopic&t=886

Mark's leftover Tortilla Soup
http://206.180.232.131/~brethren/index.php?name=PNphpBB2&file=viewtopic&t=875

Deep Fry Thread
http://206.180.232.131/~brethren/index.php?name=PNphpBB2&file=viewtopic&t=817

Make real sure the bird is thawed! :twisted: Then do like Bill said Takes about 3.5 minutes per pound. If you have a "normal" pot of about 24-30 quarts limit the birds size to under 12 pounds (don't ask me how I know this - just don't look at the grease stain on the pool deck )

Inject with cajun butter and rub under the skin with your favorite fowl rub (hint: Tony C. or Emeril's Essence work real well). Instructions for injecting are included with most cookers and with most jars of injection marinade -- the syringe is included, too.

ringo said:

I know this is a Q-ing site, however, I need some different ideas for the turkey we are going to fry on Easter.

Ringo

Click to expand...

Only tip I can give is from what I have seen on TV....."Don't burn your house by frying a Turkey".........

I'm doing a turkey boob. Anyone recall the time on that? Is it 7min a #?