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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-13-2003, 10:15 AM   #16
parrothead
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otherwise you could get boil over (not pretty -- don't ask, I know this!!).
Yeah, I've seen boil over also. Not pretty at all. HTat brings up another point. I'm sure we all do the bird in water thing to tell what level of oil to fill the pot with. This book that I just bought said to stick the turkey in the pot before you unwrap it, then fill with oil until it just goes over the top of the bird. Then pull the bird out and mark the level. Doesn't sound right to me. I stick the whole unwrapped bird in, fill with water, mark my level and go about a half inch lower thatn the mark. I am sure that I could go a little bit lower, but that has to be way to low. Anyone ever heard of this technique? It is in a book just put out by the maker of cajun injector. Found it at my Home Depot in a big display right in front of the turkey fryers.
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Unread 11-13-2003, 11:49 AM   #17
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This last weekend I watched a cooking demonstration by John Henry Abercrombie, of John Henry's rubs/spices/meats.

One of the things he cooked was Fried Turkey.

One way to prevent boilover is to s-l-o-w-l-y immerse the bird in the hot oil. It probably took JH one or two minutes to get the bird fully submersed.

He fried the turkey with the lid on, to help keep the heat in the pot.

He spilt one or two small drops of oil total. So frying a turkey can be done without a mess.

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Unread 11-13-2003, 12:07 PM   #18
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I save all of my big cardboard boxes and spread them all over the place before I start. Never been able to do one without at least a little bit of splatter.
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Unread 11-13-2003, 12:28 PM   #19
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I also unwrap my bird, put it on the skewer and then fill the pot with water until it just covers the bird. Take the bird out and mark the pot. That other method about the wrapped bird and the oil doesn't really make sense unless you were going to do it right away otherwise you've got a pot full of oil sitting there.

Trying to think of some more tips and tricks......

If'n you're buying frozen birds, give them enough time to thaw. A 12 lb'r usually takes about 4 days in my fridge. An 18 lb'r takes a full week. NEVER ever put a bird in the fryer unless it's completely thawed. I learned this lesson the hard way because I was too impatient to let it fully thaw. Not only did it boil over but it was poppin' and splatterin' like crazy. Not to mention it's just a scary sight. Reminds me of those volcanos you see at a science fair.

Make sure the bird is patted down as dry as you can before it goes for it's oil bath. Saves splatter.

As Gary said, putting the bird in slowly will save splatter too.

Also, make sure you pin that "neck flap" on the bird down too to cover the hole. If not, you'll have hot oil bubblin' and poppin' out of that hole.

After I'm done, I usually just borrow the parent's pressure washer to clean the concrete but some well placed cardboard would probably solve that problem.

And I guess I don't have to mention gloves and long sleeves, do I?
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Unread 11-13-2003, 01:08 PM   #20
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That other method about the wrapped bird and the oil doesn't really make sense
Did I say that? I meant water. But if it is wrapped there won't be enough oil when you get it in there.
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And I guess I don't have to mention gloves and long sleeves, do I?
Not to me, I am a veteran, and hate getting burned.
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Unread 11-13-2003, 01:09 PM   #21
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I used the wrapped bird technique last year.

Don't do it.

Your right greg. It's skewed.

It took me about 5 minutes to lower it in, then I had to use a sauce pan to take about 32oz out.

Heres what I think happened.

I put in a wrapped bird. Filled it with water. The bird is wrapped and has an air cavity, so it floats. I had to gently hold it down, so that I could get the exact hieight of water over bird, to simulate full oil coverage.

Took out the bird and marked it.

filled to that exact point, and it was way too much.

I will do that method again this year, cuz no mess in putting in a wrapped bird, but I will back off about 2 inchs That should be fine (for me)
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Unread 11-13-2003, 01:12 PM   #22
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So lets start another controversy.

Saw it down both ways.

Do you fry legs down, standing up, or head down legs up?

I did legs up last year without tying. Farking thing look like it was fried while running away (wings were flapped out)

Looked funny. (tasted fine)
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Unread 11-13-2003, 01:14 PM   #23
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I will do that method again this year, cuz no mess in putting in a wrapped bird, but I will back off about 2 inchs That should be fine (for me)
I still would not try the wrapped method.

Other solution: I could use my 110 quart pot, fill it half way with a fark load of oil and drop at least 4 full sized birds in there all at once.
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Unread 11-13-2003, 01:16 PM   #24
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Standing up with legs down, wings and neck flap pinned. Didn't use to pin wings until a couple fell off last year......Toothpick mod.
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Unread 11-13-2003, 01:37 PM   #25
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Always did mine ass up, I like to watch it wiggle when it hits the oil.
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Unread 11-13-2003, 01:47 PM   #26
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Originally Posted by brd1958
Always did mine ass up, I like to watch it wiggle when it hits the oil.
Wiggle and $hit.
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Unread 11-13-2003, 04:32 PM   #27
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ass up.......guess if legs were up, they were going to heaven huh Brian!?!?
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Unread 11-13-2003, 04:54 PM   #28
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Thought if the ass where up the legs where to ? You have backasswards turkey's in Georgia ? Anyway been a while since I heard "Oh Heaven".
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Unread 11-13-2003, 05:34 PM   #29
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Quote:
Originally Posted by willkat98
I used the wrapped bird technique last year.

Don't do it.

Your right greg. It's skewed.

It took me about 5 minutes to lower it in, then I had to use a sauce pan to take about 32oz out.

Heres what I think happened.

I put in a wrapped bird. Filled it with water. The bird is wrapped and has an air cavity, so it floats. I had to gently hold it down, so that I could get the exact hieight of water over bird, to simulate full oil coverage.

Took out the bird and marked it.

filled to that exact point, and it was way too much.

I will do that method again this year, cuz no mess in putting in a wrapped bird, but I will back off about 2 inchs That should be fine (for me)
If you used a wrapped bird to establish the oil level, than unwrapped the bird the oil would now fill the air space and there should have been less oil, not to much. Unless the brid was floating when you marked the pot. :?
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Unread 11-18-2003, 11:42 AM   #30
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The best use for a turkey fryer is for cooking mountain oysters in big batches. I suppose it would also be great for big fish fries, large chicken fries, and big batches of French fries. And if I had the setup I would probably try a turkey. But first somebody would have to give me the fryer for Christmas or something. Hey, I bet a big fryer would be great for camping also, wspecially if you catch a lot of fish at the same time. Now that I think about it a fryer might be a good thing to have.
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