Deep fried turkey

[Septimus Prime]

So, I think I want to try deep frying a turkey this year. Having never done this before, I'm looking for tips, strategies, and any other info you guys might have.

Thanks.

[SleeperAgent]

Peanut Oil.

Most delicious turkey ever is deep fried in peanut oil.

[DetroitSportsFan]

Once you go fried, you'll never go back.

[Psychonaut]

Originally Posted by TheSoviet

Peanut Oil.

Most delicious turkey ever is deep fried in peanut oil.

First thing that came to mind when I read the thread title. A little more expensive but for good reason.

[toef]

I agree with everyone else.

[vsidhu]

Originally Posted by DetroitSportsFan

Once you go fried, you'll never go back.

I have never even taken a trip to the oven. I have been seriously thinking about trying this year...I'm so sick of special curries or Pizza Hut during the holidays.

[Septimus Prime]

So, I guess one of the things I don't see in any online tutorials is the cost of the whole apparatus. Does anyone have a ballpark figure for that?

[SleeperAgent]

They had a deep fryer on sale at kmart for under 60 in last sundays ad. Not sure if it's still valid. Box of Peanut Oil is 20-35 depending on where you go. We usually get it cheap at Lowe's of all places.

[STARSCREAM]

Sounds yummy!

[Septimus Prime]

Wait, so is the fryer not reusable? It sounds like you guys are buying a new one each year.

[SleeperAgent]

Of course the fryer is reusable. The oil is not however. You can't re-use the same oil to my knowledge. There is enough in there for more than 1 turkey though. Usually 2-3 depending on their size.

[toef]

Originally Posted by Septimus Prime

Wait, so is the fryer not reusable? It sounds like you guys are buying a new one each year.

The fryer's are reusable, but maybe people can't be bothered to clean them out or something. Just make sure you get a good one that has a stable base, so there's no risk of it tipping over.

The oil is obviously combustible, and if it catches on fire, you'll have a bit of a problem on your hands. For obvious reasons make sure you do it outside, and avoid using it in a garage or on a wooden deck too. And if it ends up raining or snowing that day, it'd be helpful to have a backup plan.

I haven't tried any of the newer electric/indoor ones, so I don't know how well they work. But I guess that's an option.

[toef]

Originally Posted by TheSoviet

Of course the fryer is reusable. The oil is not however. You can't re-use the same oil to my knowledge. There is enough in there for more than 1 turkey though. Usually 2-3 depending on their size.

The oil is reusable too, but it's kind of a hassle. First you'd have to filter it (using a cheesecloth or whatever else), and then store it well (a cool, dark place being the ideal spot). And even then, it's probably only going to last for a few months or so. It's a lot easier to just buy new oil.

[Uniquely]

The most important thing is oil measurement. Put your turkey in your fryer, and then pour in enough water to just cover the turkey. Then take the turkey out. Use a marker or something to mark that turkeyless waterline on the outside of your boiling pot. That's your fill line for the oil. Most fires are caused by overfilling the pot.... so DO NOT skip this step.

[Rob71]

Originally Posted by robinandtami

The most important thing is oil measurement. Put your turkey in your fryer, and then pour in enough water to just cover the turkey. Then take the turkey out. Use a marker or something to mark that turkeyless waterline on the outside of your boiling pot. That's your fill line for the oil. Most fires are caused by overfilling the pot.... so DO NOT skip this step.

The most important advice you can get. Fires are bad, but having hot oil spill over onto your feet is not fun either. I've never seen it happen, but I know two people who have done it. One got away unscathed(leather boots) the other not so much(bare feet).

[Johnny Vinyl]

If properly strained, stored and sealed you can resuse Peanut Oil or keep it for several months. I normally get about 6 uses out of it and then I buy new oil.

You can certainly use it to fry your Turkey for Thanksgiving and this year's Christmas. After that I'd throw it out.

John

[mikejet]

There was an episode of Good Eats with Alton Brown and he did it perfectly. You might be able to find it on the Food Network site.

[Blu-Ron]

Saw this last night on the Travel Channel. Some place in Brooklyn was deep frying Turkeys. Looked friggin good. Never had it yet.

They were talking about customers only buying the skin as a combo with fries and a drink.

[Johnny Vinyl]

Originally Posted by mikejet

There was an episode of Good Eats with Alton Brown and he did it perfectly. You might be able to find it on the Food Network site.

I was thinking of exactly that, but couldn't think of where I'd seen it. Good post, Mike! To the OP, see if you can locate it!

John

[mikejet]

http://www.foodnetwork.com/recipes/a...ipe/index.html

Ingredients

* 6 quarts hot water
* 1 pound kosher salt
* 1 pound dark brown sugar
* 5 pounds ice
* 1 (13 to 14-pound) turkey, with giblets removed
* Approximately 4 to 4 1/2 gallons peanut oil*
* *Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.

Directions

Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

I love Alton Brown. There's more to it in the episode. He showed how to build a lowering apparatus with common household items and that was great since it's better if you dont stand directly over the pot lowering it yourself.