Thanksgiving's coming - who frys turkeys?

[Sinn Fein]

After being introduced to fried turkey a few years back, there is no way I will ever eat mummified oven-cooked turkey ever again.

In the past my brother came up with his fryer and we did it all up. This year, I am buying my own fryer and we're going to do it ourselves.

In the past, we used beer, orange juice, and 7-up as marinades before.

Anyone have suggestions as to marinades/seasonings? Other tips?

[Turtle]

i do the fry on the bird.

Make sure you have no ice or water on the bird and cover the LP hose from the tank to the pot in foil

[Sinn Fein]

I was reading your Chili thread and am intrigued by the Peach Snapple... Wondering about using it as a marinade.

[Turtle]

I was reading your Chili thread and am intrigued by the Peach Snapple... Wondering about using it as a marinade.

The ph on tea is not so good, coke or a brine may be better.

Check this thread (http://www.wackbag.com/showthread.php?t=55426&highlight=%22fry+turkey%22)

[Cybouncer]

I use a nice Butter Creole seasoning.

I inject it the night before and fry the bird up about an hour before we're planning on eating.

Nothing beats Fried Bird!

[Turtle]

Sinn Fein I'm an ass, you posted in that same thread last year.

[NikkorTheMonk]

Curious. Peanut oil or regular corn oil for frying? We use a smoker for good 6 hours or so and finish it up in the oven for our turkey. Some people were frying a turkey at the last football game i went to and it was insanly delicious. They were also using a butter creole injector, the other turkey was a garlic butter parsely mixture. But they were packets of mixture which seemed ok. Kinda like a McCormicks mix or something similar.

[Turtle]

peanut oil, a better smoke point

[Turtle]

Brine is a solution of salt and liquid with an extremely high salinity content. It has been used historically in food production as a preservative, since salt inhibits the growth of bacteria. Brine can also be used as a marinade for meats before they are roasted, grilled, smoked, baked, or broiled. Brined meat is more tender and flavorful, as well as moist, and many cooks greatly enjoy experimenting with brining.

A wet brine typically uses water and salt, although other liquids such as fruit juices can be used as well. The salt content in the brine should be high enough to float a raw egg. Food can also be dry brined in pure salt, although this technique tends to be used more for preservation than marinating. In addition to salt, a brine can be mixed with an assortment of herbs and spices for flavor.


When used as a marinade, brine serves several functions. The first is as a tenderizer, because the brine begins to break down the cellular structure of meats. It also infuses the meat with water, since the high salinity forces the brine into the cells of the meat. When the brine pushes into the meat, it also brings the spices in the mixture along with it, concentrating the marinade inside the meat. As the brined meat cooks, it stays moist and tender, and develops more flavor.

To use brine as a marinade, plan on two hours of marination for every pound (half kilogram) of meat. You will need to completely submerge the meat in the brine, and it should also be kept cool through the marination process. The brine mixture will require one cup of salt for every gallon (3.8 liters) of water or fluid. Most cooks prefer to dissolve the salt in boiling water before adding it to the liquid, making sure that the liquid is cooled before it is poured over the meat. If you want a crispy skin after cooking, as is often the case with poultry, pull the meat out of the brine several hours before you plan to cook it, so that the flesh can absorb the moisture from the skin, leaving it dry so that it will crisp well during cooking.

[Hudson]

I was thinking of getting one of these...
http://www.hammacher.com/publish/74707.asp?promo=hl_entertaining

[FAZ8218]

How come I've never heard of this? Someone please invite me over...

[CM Mark]

How come I've never heard of this? Someone please invite me over...

I've heard of it, never done it.

x2 on the invite

[Kris_LTRMa]

Make that x3 on the invite.

I had a fried turkey two Thanksgivings ago, but I think my sister's father-in-law did something wrong because it was really greasy and tasted ... well ... it tasted fried.

[THE FEZ MAN]

ive done 3, the first one i fucked up buy removeing the probe and re setting it two many times it dried the bird out, the second time i left the probe in place we also brined the bird and it was a fresh bird, the third time i did it i only did the breast, and brined it. the breast turned out the best but the second bird wasnt bad, to me its a huge waste of oil so i dont bother (yea i know that you can re use the oil) i want to smoke a bird but im just too lazy and my wife wont eat it

[NikkorTheMonk]

$75 for five gallons of decent grade peanut oil. Just a wee bit pricy for one time shot. Unless it keeps, but I'm guessing it doesn't.

[Sinn Fein]

You can re-use the peanut oil over and over. My brother buys it at a local restaurant supply place it doesn't cost anywhere near $75 for 5-gallons. I forget the exact price, but I know he is able to buy two 5-gallon jugs for significantly less than $100 Occasionally they have it on sale and that's when he buys a few jugs of it.

According to the Texas Peanut Producers Board: Peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

He's got a little pump with a filter for pumping the oil back into the jug from the fryer after it's cooled down (overnight). He usually can do 4 turkeys with each batch of oil.

[NikkorTheMonk]

Well that would make sence, i have no idea how much it takes to run a fryer. Five gallons is alot it seem, but it would break down to about $15 to $17 a gallon, that of decent grade again. Im sure it's cheaper in some places, that was just a quick internet search.

[Hudson]

and you can run a car off it

[Sinn Fein]

You only need a few gallons. It depens on the size of the bird. There's a procedure for measuring the amount of oil you will need. Basically you do a test run with the turkey in the pot and fill it with water instead of oil. You record how much water you needed to completely cover the bird, and that's the amount of oil you'll need.

My brother has gotten to the point where he made a "fill" mark on his pot and fills it to the same spot every time. He always buys the same size turkeys (15-17 lbs) to keep it consist ent.

[Hudson]

My first post in this thread (# 10)...has an oiless "Fryer"

[Sinn Fein]

I saw that, but it's probably not quite the same...

I bet it beats oven-cooking, though.

[Hudson]

See..not a fan of possibly blowing my face off

[Gladys kravitz]

I usually slow melt butter with chopped up garlic(several cloves) and season it will creole seasoning and old bay. Inject while its still warm and then let it sit for a hour or so. Cornish hens also work well in the fryer. Also Sams club sells peanut oil for a cheaper price.

[Glenn Dandy]

those things make me a nervous wreck around the kids... imo not worth the danger factor if theres lil ones around.

[Fruit Monkey]

Thanksgiving's coming - who frys turkeys?



Red Necks

[norton23]

Red Necks



:clap9::coold::jump:clap4::cool8:


Noh,,,my uncle did it a few years back and it's really good. Usually my other unc' does the Thanksgiving but he was away for the holiday and his brother did the Thanksgiving that year= it was SOOOOO GOOD!!!!!!

[Myhairygrundle]

Welcome to the wolrd of turkey frying!

If you have never done it before, I suggest using the injectible marinade sold at the store. It's basically butter with seasoning. Just follow the directions for the amount and you will be fine.

Warning...if you make it right everyone will expect you to cook it every fucking year cause once you have a fried turkey, life is never the same.

[thelord68]

We usually have around 30 people for Thanksgiving each year, so we have to make 2 turkeys. We have no choice but to do one of them fried. Would prefer to do both that way because they come out so much better, but some people refuse to eat it because it is "fried". Fine then - eat your dried out turkey.

Finally figured out how to use my sister's convection oven last year. Cooked a turkey in half the time of conventional, not as fast as frying. Came out great, but frying was still better.

[Sinn Fein]

We usually have around 30 people for Thanksgiving each year, so we have to make 2 turkeys. We have no choice but to do one of them fried. Would prefer to do both that way because they come out so much better, but some people refuse to eat it because it is "fried". Fine then - eat your dried out turkey.

Finally figured out how to use my sister's convection oven last year. Cooked a turkey in half the time of conventional, not as fast as frying. Came out great, but frying was still better.

My mother says she didn't like the fried turkey. But then again, she doesn't like anything that's any different from the way she's been doing things for 40 years. So last year, she insisted on cooking a breast at home in the oven and bringing it down to my brother's place. I will never eat that dried out oven cooked shit ever again.

[Three Hole Puncher]

Here's the proper way to fry a turkey...

-Set up your fryer on a wobbly collapsible card table... either in your living room or outside on a wooden deck.

-Do NOT cover the hose from the LP tank to the fryer with aluminum foil... this is completely unnecessary.

-Get yourself good and drunk.

-Make sure there are children and household pets running around the area where you're cooking willy nilly.

-Fill your fryer right to the tippy top with oil... more oil, more better

-Light that sumbitch up.

-No need to dethaw... a solidly frozen turkey will cook just fine.

-When the oil is scorching hot, drop your turkey right in... you'll want to get a good immersion, so drop the turkey from a good 6 to 9 feet above the fryer... use a step ladder.

-Be sure to have a big bucket of water on hand in case you have to douse any flare-ups.

-Lastly (and most important)... make sure you have a good quality video camera set up to record the whole operation.

Happy Thanksgiving! :action-sm

[TKO]

After being introduced to fried turkey a few years back, there is no way I will ever eat mummified oven-cooked turkey ever again.

In the past my brother came up with his fryer and we did it all up. This year, I am buying my own fryer and we're going to do it ourselves.

In the past, we used beer, orange juice, and 7-up as marinades before.

Anyone have suggestions as to marinades/seasonings? Other tips?

And just WHO mummifies turkeys?? You've never had mine ....so you must be talking about your own :mad4:

[LAX]

Never did it for thanksgiving....But we did fry one at a Jet's tailgate....And it was delicious

[Kris_LTRMa]

Here's the proper way to fry a turkey...

-Set up your fryer on a wobbly collapsible card table... either in your living room or outside on a wooden deck.

-Do NOT cover the hose from the LP tank to the fryer with aluminum foil... this is completely unnecessary.

-Get yourself good and drunk.

-Make sure there are children and household pets running around the area where you're cooking willy nilly.

-Fill your fryer right to the tippy top with oil... more oil, more better

-Light that sumbitch up.

-No need to dethaw... a solidly frozen turkey will cook just fine.

-When the oil is scorching hot, drop your turkey right in... you'll want to get a good immersion, so drop the turkey from a good 6 to 9 feet above the fryer... use a step ladder.

-Be sure to have a big bucket of water on hand in case you have to douse any flare-ups.

-Lastly (and most important)... make sure you have a good quality video camera set up to record the whole operation.

Happy Thanksgiving! :action-sm

:clap::clap::haha7::haha7::haha7:

[MyKneeGrows]

$75 for five gallons of decent grade peanut oil. Just a wee bit pricy for one time shot. Unless it keeps, but I'm guessing it doesn't.

Let the oil cool, strain it through cheese cloth, pour it back in the jug it came in. You can get 2-3 cookings from a 5 gallon jug. The best place to get the oil is Home Depot or Lowes. Its $30 for 5 gallons here at Home Depot.

We buy bottles of spray butter and add chopped garlic in the blender and inject the morning of cooking. We've eatin it this way for 4 years now, And will NEVER make it in the oven again.

[Cybouncer]

Here's the proper way to fry a turkey...

-Set up your fryer on a wobbly collapsible card table... either in your living room or outside on a wooden deck.

-Do NOT cover the hose from the LP tank to the fryer with aluminum foil... this is completely unnecessary.

-Get yourself good and drunk.

-Make sure there are children and household pets running around the area where you're cooking willy nilly.

-Fill your fryer right to the tippy top with oil... more oil, more better

-Light that sumbitch up.

-No need to dethaw... a solidly frozen turkey will cook just fine.

-When the oil is scorching hot, drop your turkey right in... you'll want to get a good immersion, so drop the turkey from a good 6 to 9 feet above the fryer... use a step ladder.

-Be sure to have a big bucket of water on hand in case you have to douse any flare-ups.

-Lastly (and most important)... make sure you have a good quality video camera set up to record the whole operation.

Happy Thanksgiving! :action-sm


I agree with everything except for the ladder part. The only way to correctly ensure that the Oil is the right temp is to smell it. When you drop the frozen turkey in, you want to only be a couple of inches from the oil so that you can take in the aroma of that bird frying to a crisp.

Anything else would be uncivilized.:action-sm

[gleet]

When I did my first one, I looked like a steel mill worker when I lowered it in. Now I plop them in with short sleeves, just make sure they are dry. I also like to toss in a few grouse or chukars to snack on while the turkey is cooking.

[distortion9]

Here's the proper way to fry a turkey...

-Set up your fryer on a wobbly collapsible card table... either in your living room or outside on a wooden deck.

-Do NOT cover the hose from the LP tank to the fryer with aluminum foil... this is completely unnecessary.

-Get yourself good and drunk.

-Make sure there are children and household pets running around the area where you're cooking willy nilly.

-Fill your fryer right to the tippy top with oil... more oil, more better

-Light that sumbitch up.

-No need to dethaw... a solidly frozen turkey will cook just fine.

-When the oil is scorching hot, drop your turkey right in... you'll want to get a good immersion, so drop the turkey from a good 6 to 9 feet above the fryer... use a step ladder.

-Be sure to have a big bucket of water on hand in case you have to douse any flare-ups.

-Lastly (and most important)... make sure you have a good quality video camera set up to record the whole operation.

Happy Thanksgiving! :action-sm

That's some funny assed shit right there then :clap:

[THE FEZ MAN]

http://www.youtube.com/watch?v=aqemKVTf_38

[distortion9]

http://www.youtube.com/watch?v=aqemKVTf_38

Exactly how I picture my first attempt at frying a turkey lurkey...fuck that shit.

[Sinn Fein]

As long as you follow the instructions you wont have problems. One of the most important things is lowering the turkey in SLOWLY.

[Three Hole Puncher]

As long as you follow the instructions you wont have problems. One of the most important things is lowering the turkey in SLOWLY.

...and being drunk. It's crucial that you be well liquored up.

[Ballbuster1]

I prefer Reynolds Oven Bags (http://www.alcoa.com/reynoldskitchens/en/product.asp?cat_id=1337&prod_id=1790).
Makes a really nice, moist turkey.
Too much fat in frying. Not good for you.

[THE FEZ MAN]

there is nothing wrong with eating a stick of butter once a year

[kloraferm]

"To you it's Thanksgiving, to me it's Thursday"
http://img138.imageshack.us/img138/6730/da6bs7.jpg

[Grace]

Alton Brown did an entire episode of Good Eats on how to fry a turkey, I think it's airing again this week (also on youtube - just search for Alton Brown fried turkey). We're trying it out for our holiday dinner, I'm a little nervous. Sounds like it will either be very good or very disasterous.

[Turtle]

Here's the proper way to fry a turkey...

-Set up your fryer on a wobbly collapsible card table... either in your living room or outside on a wooden deck.

-Do NOT cover the hose from the LP tank to the fryer with aluminum foil... this is completely unnecessary.

-Get yourself good and drunk.

-Make sure there are children and household pets running around the area where you're cooking willy nilly.

-Fill your fryer right to the tippy top with oil... more oil, more better

-Light that sumbitch up.

-No need to dethaw... a solidly frozen turkey will cook just fine.

-When the oil is scorching hot, drop your turkey right in... you'll want to get a good immersion, so drop the turkey from a good 6 to 9 feet above the fryer... use a step ladder.

-Be sure to have a big bucket of water on hand in case you have to douse any flare-ups.

-Lastly (and most important)... make sure you have a good quality video camera set up to record the whole operation.

Happy Thanksgiving! :action-sm

Very good.
:clap::clap: