Turkey frying question

[brdbbq]

Originally Posted by willkat98

yes.

I use one of those oil vacuums. Awesome dealie

Must be lube free.

[markbet]

Originally Posted by Wayne

The drum sticks are the best. One bite and you will forget all about fried turkey.

I agree with Wayne. I prefer dark meat. I avoid white meat at all cost, chicken, turkey,, pork. I do not know why, but white meat may taste good, but it is like chewing on aunt flos cotton wade. I have a turkey fryer that is four years old, and only used once. It will be going in the garage sale next spring. Since I can smoke meat now without ruining it, that is the only way I will go now. That is what I like about this site, there is a wide variety of tastes.

[thillin]

I fry turkey parts all year. You can get drumsticks, thighs or breast. We like the thighs at my house. And with parts, it takes a whole lot less peanut oil.

Peanut oil is a must with the high flashpoint.

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Slowly dip the bird a little at a time. I dip a little, then pull out, then dip a little more. Then slowly lower in.

Do this, and never have an oil overspill.

Make a wind block to keep from prolonged cooking times.

Enjoy the juiciest bird ever.

[MikeG]

Originally Posted by thillin

I fry turkey parts all year. You can get drumsticks, thighs or breast. We like the thighs at my house. And with parts, it takes a whole lot less peanut oil.

Peanut oil is a must with the high flashpoint.

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Slowly dip the bird a little at a time. I dip a little, then pull out, then dip a little more. Then slowly lower in.

Do this, and never have an oil overspill.

Make a wind block to keep from prolonged cooking times.

Enjoy the juiciest bird ever.

Well said bro...frying turkey is
dangerous, or can be without observing a few tips like above.
Do what he said and you will not have a problem.
MikeG

[chad]

SLOWLY lower that bird in there, or you'll have a surprise flash fire on your hands.

Bill;

That's a GREASE FIRE! A FLASH FIRE is when you light the burner, fill the pot with oil, and then go take a dump and the oil overheats -- that's a Flash Fire!!! Poof -- oh ****, oh my!!

It's actually quite spectacular -- many restaurants have burned down due to flash fires in the deep vats!!

[mrkkti]

I inject and put a rub on the turkey the night before I deep fry it, it has always turned out great.

Another use for the Turkey fryer (provided you have a clean pot) is to boil wort in it when you're making beer (house doesn't get all stunk up).

[parrothead]

Also before the turkey prep, place in the empty pot. Fill with water until turkey is covered. Mark with a piece of tape. Take out bird and emty water. Dry out and fill with oil to tape level.

Mark with tape after you pull the bird out, not before. I had a friend do that and he had a massive overflow.

[Bill-Chicago]

Originally Posted by parrothead

Mark with tape after you pull the bird out, not before. I had a friend do that and he had a massive overflow.

Also best if bird is out of the wrapper.

Turkey has a large cavity which fills with oil. If you don't allow the water in there while measuring, you could end up with not enough oil in there for them bigger birds.

[Solidkick]

Good thread, KC, do your thing and roadmap it please!

[thillin]

When the breast go on sale, get a couple. Slice into 1/4" medallions. Roll in a flour mix. Chicken fried turkey! We do this after turkey hunts. Great smothered with cream gravy.

I also do fish frys and seafood boils for large groups. Done shrimp, crawfish, dove, chicken parts, whole chickens, cornish hens & corn on the cob.

Couldn't live without it.

My original fryer is a cast iron washing pot. (witch's kettle). Holds about 5 gallons of oil with lots of room. Cut the top off a 50 gallon drum, and punch holes in the sides. Build a burner head that sits in the bottom with a pipe running along the ground and up to a propane tank.

My family has used these for 30yrs.

[kcquer]

Good thread, KC, do your thing and roadmap it please!

Good thread, KC, do your thing and roadmap it please!

OK

OK

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

[markbet]

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

I have learned of a turkey that solves my not caring for white meat. It is called a bourbon bronze turkey, and consists of mainly dark meat. I bought one of those for me, and a honey suckle white which is bred to have more white meat for my wife and whoever else. We do split it up, if the OL takes some of my part there is hell to pay.

[thillin]

Originally Posted by kcquer

Has anyone ever fried a turkey breast? Like Bill I'm not into the chocolate meat and it would seem inconvienent for markbet and I to split a turkey each time we cook one.

Just buy the fresh, never frozen breast, prepare and fry the same way.

[Neil]

It's all good when done propperly. Smoked, fried, and grilled over indirect heat in the Weber kettle.

[Bill-Chicago]

Originally Posted by thillin

Just buy the fresh, never frozen breast, prepare and fry the same way.

I am reading the second page of this thread, might be a repeat post

KC, I fry boobs all the time. But don't forget the time difference, or you'll spend a day on the ****ter.

3-3.5 minutes a pound for whole turkey
7 minutes a pound for turkey breast or whole chicken (smaller cavity in whole chicken, so that is why longer than whole turkey)