Anyone fry their turkeys for Thanksgiving?

Johnnyboy

Registered User
Aug 5, 2004
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#1
So, we host our family Thanksgiving at my place every year, but have always cooked the turkey in the oven.

I was thinking this year to try my hand at frying a turkey. So I need some suggestions...

Does the turkey fryer I buy make a difference (should I get a cheaper one with an aluminum pot? Besides looks and price, why should I get a stainless steel pot? (I was looking at: Bayou Classic 3066A 30-Quart Outdoor Turkey Fryer Kit)

Recipes? I was just thinking about buying an injectable marinade. But stuff like that can be great or horrible? Anyone have a good recipe that they use, or even a brand of marinade that they like?
 

Haeder

South Dakota
Mar 30, 2005
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#2
Here's my suggestion - do one or two test turkeys prior to Thanksgiving. Use the oil for turkey only. No fish or chicken nuggets or mass quantities of french fries. You'll be forced to murder your aunt if she bitches that the turkey tastes fishy.

The aluminum vs stainless steel thing won't matter much unless you are constantly deep frying oversized items. Stainless steel = more durable.

I wouldn't inject or marinade your turkey either. Turkey kicks ass when it is cooked properly. Don't fuck it up by making it taste like something that isn't turkey.
 

fletcher

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#3
Take lots of before and after pics of your garage for insurance purposes and so that we can point and laugh at you.
 
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#4
We have been doing this for the last 5 years and can not recommend enough.

Brining poultry is the best way to go I have found regardless of how its cooked. Since you are not using the surface area of the pot go aluminum since it transfers heat the best. Use peanut oil since it can stand up to the high heat and long cook time. Get an instant read thermometer like the thermopen, the one that comes with the fryer is shit and may not be very accurate. Also the instant read will help you keep temps right on both the oil and the bird. You can look up suggestions of how long to cook a certain number of pounds but that will just be a suggestion. This will vary a lot because of how cold the bird is going into the oil which can bring your temp down A LOT so try to put the bird in as close to room temp as possible. Also if you brine make sure you COMPLETELY pat dry the bird, particularly on the insides, bunch paper towels in there. The dryer it is the less splashing of hot oil onto your body as you lower it in the oil. When you pat dry well the you can lower the turkey into oil with almost no splashing at all. Just to be safe cut off the propane while you drop it in.

Keeping the oil hot enough can be your enemy if the weather is really cold, it is nice when it is warm out like 60-70's, but suck when it is 30's. Just keep an eye on the bird temps, as long as you are checking it when it is under temp you are good, if over you are fucked. Remember to pull it at 5+ degrees under done since it will continue to cook while you let it rest. Do let rest at least 15 mins or so to redistribute the juices before you hack into it.
 

Creasy Bear

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#5
Here's the proper way to fry a turkey...

-Set up your fryer out back on your wooden deck. You can save some strain on your back by putting the fryer up on a collapsible card table... then you won't have to do all that bending over.

-If looks like it's going to be real cold, go ahead and bring the whole rig inside and set it up in your living room. No reason to sit outside and freeze your balls off, right? Put down a good, thick layer of newspapers to protect the carpet from any little spills that may occur.

-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 willy nilly in the area where you're cooking... togetherness adds to the fun.

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

-Light 'er up!

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

-When the oil is scorching hot, gather the family around to share in the fun, and then 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. For safety, have a small child holding the base of the ladder to keep it steady.

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

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

Creasy Bear

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#8
Repetition helps the slow learners... the semi-trainables.
 

fletcher

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#11
Fry the turkey in the living room. It's safe.
Your new gigantic sig is confusing the shit out of me, I keep thinking you are just spamming that image and I forget what thread Im in.
 

Dikbag

Registered User
Dec 11, 2004
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#12
I did it a couple years ago and plan on doing one this year. I did a test turkey first and it was perfect. Then I over cooked the Thanksgiving turkey. We had ham too anyway.
 

Johnnyboy

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Aug 5, 2004
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#13
Welp. ordered the fryer, and with Mr Puncher's recommendation, a nice card table (I went cheap though, you know the square one with the four fold out legs)... But I also got some plastic sheets. I can't imaging doing this in the house without something to catch the splatters... And just in case, I'll bring the hose into the house (better safe than sorry).

This can be a great bonding experience for me and my 2 year old daughter as well as my toddler niece and nephew... They are always go helpful, maybe I can get them to do all the work, and I'll just relax with my scotch.

I already have a nice HD Video Camera, so that part is covered.

Thanks all :)
 

sillyfuck

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Feb 13, 2008
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#15
Frying turkey is quicker and better tasting. My only tip besides brining and injection is turn off gas when putting in and taking out turkey.
 

Sinn Fein

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#16
I have not had an oven cooked turkey in years. Frying is the only way to go. I did two last month while I had family visiting.

I have experimented with various rubs, marinades, and such. But, now I just keep it simple. I do it creole-style. I inject copious amounts of creole butter and cover turkey inside and out with a a heavy coating of creole rub. I then put it in a plastic bag and toss it into a cooler with ice to sit overnight.

Even my picky mother-in-law likes it. Last year she insisted on doing one in the oven in case the fried turkey sucked.

Nobody ate the bird from the oven. After Thanksgiving it became turkey sandwiches mostly, but the dog ended up getting most of it.

If the fryer you ordered has a timer (which it probably does), use the Google and learn how to disable it because it will end up fucking you up especially on a cold day. The damn thing has to be reset every 15 minutes or else it puts the fire out.
 
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#18
If the fryer you ordered has a timer (which it probably does), use the Google and learn how to disable it because it will end up fucking you up especially on a cold day. The damn thing has to be reset every 15 minutes or else it puts the fire out.
The one we have does that, it has an electronic timer that you have to put 2 batteries in. If you turn the red dial just right it stays on all the time. Not sure the brand but it was purchased off the shelf at Home Depot.
 

Sinn Fein

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#19
The one we have does that, it has an electronic timer that you have to put 2 batteries in. If you turn the red dial just right it stays on all the time. Not sure the brand but it was purchased off the shelf at Home Depot.
Mine had a mechanical timer. I took it apart and removed the plunger from the brass piece which stopped the gas flow when the timer trips. I scrapped the rest of the timer assembly and bought a brass plug to plug the end of the fitting that was connected to the timer.
 
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#20
Fuckin starvin here, Hey Earl we got any deep fried turkey skin back there?
 

gleet

What's black and white and red all over?
Jul 24, 2005
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#21
I was frying a turkey for friends at their house one Thanksgiving. We had gone hunting that morning so while the turkey was frying, we kept dipping chukars and partridges into the oil and we ate them as appetizers. They cooked fast and tasted perfect.

A big fat chicken fries up great, too.
 

Neckbeard

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#23
Turkey out of the oven: Garbage, I will eat any other meat at Thanksgiving over it...

Brined Turkey in peanut oil=Godly

My dad or grandfather would kill a turkey and do that. So good.
 

Mags

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Oct 22, 2004
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#24
Welp. ordered the fryer, and with Mr Puncher's recommendation, a nice card table (I went cheap though, you know the square one with the four fold out legs)... But I also got some plastic sheets. I can't imaging doing this in the house without something to catch the splatters... And just in case, I'll bring the hose into the house (better safe than sorry).

This can be a great bonding experience for me and my 2 year old daughter as well as my toddler niece and nephew... They are always go helpful, maybe I can get them to do all the work, and I'll just relax with my scotch.

I already have a nice HD Video Camera, so that part is covered.

Thanks all :)
A grease fire will laugh at your garden hose. Bring baking soda.
 

Johnnyboy

Registered User
Aug 5, 2004
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#25
Everyone keep saying to use peanut oil... My niece and nephew both have peanut allergies, what is the best alternative?