First time deep frying a turkey this year....
- Thread starter KrafMatik
- Start date
What do you mean hardware? What kind of equipment to use?
I've used an outdoor fryer and indoor large electric fryer, fried many many birds over the years. My friends get together the night before Thanksgiving and we usually do up a whole bunch of turkeys, chickens and ducks. I'm usually the one manning the fryer.
Can say about the bird, don't use wet type seasoning, use dry, anything wet will burn the skin, also dry the bird as much as you can prior. I do however inject it Tony Chacherie butter seasoning. I let it season or marinate for at least one day prior to frying.
And the fry times are very important no matter what the bird looks like.
Turkey: 3-4 min per pound @ 325-350
Don't recommend frying a bird over 16 pounds, takes much longer to cook down to the internals and can end up burning the bird, externally won't look so appealing but will still taste juicy as hell.
I've used an outdoor fryer and indoor large electric fryer, fried many many birds over the years. My friends get together the night before Thanksgiving and we usually do up a whole bunch of turkeys, chickens and ducks. I'm usually the one manning the fryer.
Can say about the bird, don't use wet type seasoning, use dry, anything wet will burn the skin, also dry the bird as much as you can prior. I do however inject it Tony Chacherie butter seasoning. I let it season or marinate for at least one day prior to frying.
And the fry times are very important no matter what the bird looks like.
Turkey: 3-4 min per pound @ 325-350
Don't recommend frying a bird over 16 pounds, takes much longer to cook down to the internals and can end up burning the bird, externally won't look so appealing but will still taste juicy as hell.
go oil-less
How does the bird taste when you use this?
Nah man, I must of done over 100 birds by now, never had any of that happen.
Most of those fires are cause of either a frozen bird (dumb) or most importantly the oil level is too high and overflows down to the fire on an outdoor fryer.
I have an indoor electric fryer for about 7 years, it's a beast. Masterbuilt brand.
Like this:
I've had this before, it's similar to rotisserie, but thing is, it is longer use of propane, takes 3 times as long to cook. Oil frying is 3 mins average per pound, these things takes 10 mins per pound, almost an hour and a half to cook a regular turkey. Also the plus is you can put things inside the bird like veggies or stuffing where as you can't do that in a oil fried bird.
go oil-less
Damn. Reading reviews on this, seems like a winner.
Predicate it the info. Going out to pick up a fryer today.
Nah man, I must of done over 100 birds by now, never had any of that happen.
Most of those fires are cause of either a frozen bird (dumb) or most importantly the oil level is too high and overflows down to the fire on an outdoor fryer.
I have an indoor electric fryer for about 7 years, it's a beast. Masterbuilt brand.
Like this:
I've had this before, it's similar to rotisserie, but thing is, it is longer use of propane, takes 3 times as long to cook. Oil frying is 3 mins average per pound, these things takes 10 mins per pound, almost an hour and a half to cook a regular turkey. Also the plus is you can put things inside the bird like veggies or stuffing where as you can't do that in a oil fried bird.
Yeah I had the same fryer and if you properly prepare your turkey you got no problems. BTW the newer designed fryer allows you to fry up to a 20 lb bird and it takes less oil.
Aight, fam. Just be safe.Nah man, I must of done over 100 birds by now, never had any of that happen.
Most of those fires are cause of either a frozen bird (dumb) or most importantly the oil level is too high and overflows down to the fire on an outdoor fryer.
I have an indoor electric fryer for about 7 years, it's a beast. Masterbuilt brand.
Like this:
.
"It's rough out here on these BGOL streets!"
I saw them, this one does 22 lbs https://www.masterbuilt.com/black-butterball-digital-xxl-22-lb-indoor-electricturkey-fryer.htmlYeah I had the same fryer and if you properly prepare your turkey you got no problems. BTW the newer designed fryer allows you to fry up to a 20 lb bird and it takes less oil.
But I don't have the need to get one so big. We use ours all around the year, mostly doing chickens in it. Chicken is the bomb in these. 5-6 pound bird is done in like 25-30 mins.
Chicken is 4-5 mins per pound @ 325-350 degrees
Right
Never smoked a turkey before. How long does it take 8-10 hours?
This is for the newbie turkey fryers using propane or electric.
First thing to do is take your bird remove the giblets from inside your bird. Now place the bird into your fryer (use your fryer basket). Now add water until until the turkey is covered and then remove your bird. Now mark that spot inside your pot, its going to be your indicator line for your oil. You don't want to use too much or too little oil.
I inject seasoning into my bird 24 hours prior to frying. The next morning I take the bird out of the fridge and allow it to start warming up. Now its time to dry that bird and I mean dry it! Inside and out you want no moisture. (I use about a roll of paper towels) I also allow my bird to sit at room temperature wrapped in paper towels for a couple of hours prior to frying. The warmer the bird the better.
Most important of all take your time, SLOWLY LOWER your bird into the oil. Whatever you do don't drop that bird into your oil. Especially if your using propane. After that your good.
Follow those instructions and you should have an incident free experience.
I did not go into the other details of cooking this is only to help others avoid accidents. Feel free to add on ideas.
First thing to do is take your bird remove the giblets from inside your bird. Now place the bird into your fryer (use your fryer basket). Now add water until until the turkey is covered and then remove your bird. Now mark that spot inside your pot, its going to be your indicator line for your oil. You don't want to use too much or too little oil.
I inject seasoning into my bird 24 hours prior to frying. The next morning I take the bird out of the fridge and allow it to start warming up. Now its time to dry that bird and I mean dry it! Inside and out you want no moisture. (I use about a roll of paper towels) I also allow my bird to sit at room temperature wrapped in paper towels for a couple of hours prior to frying. The warmer the bird the better.
Most important of all take your time, SLOWLY LOWER your bird into the oil. Whatever you do don't drop that bird into your oil. Especially if your using propane. After that your good.
Follow those instructions and you should have an incident free experience.
I did not go into the other details of cooking this is only to help others avoid accidents. Feel free to add on ideas.
Hey I just bought a wood smoker. I could use some hints.
I bought an electric fryer for 120 from Loews frys up to 16lbs
Brine your turkey for 3 days. Pm me if you want a recipe
Dry after brining
Inject with seasons mixed with butter (hit breast good)
Use mustard as prep for your skin seasons (helps seasons stick and gives golden brown glow)
Season the whole bird
I deep fry at 1.15 minute per pound and turn it over halfway point
Let it rest for about an hour after frying
Brine your turkey for 3 days. Pm me if you want a recipe
Dry after brining
Inject with seasons mixed with butter (hit breast good)
Use mustard as prep for your skin seasons (helps seasons stick and gives golden brown glow)
Season the whole bird
I deep fry at 1.15 minute per pound and turn it over halfway point
Let it rest for about an hour after frying
depends on the size of the turkey. i usually get a 20-25 pound turkey.
so after about 8-10hrs in brine,....i apply a wet rub....(and i always add a lil cayenne pepper)
....then its slow smoked for about 16 hours.
Those 16 long hour cooks got too draining for me!!
Do you put a can of beer in your turkeys ass and seal the neck?
Is it one of the ones that doesn't use oil?
What?!
Peanut oil does give the flavor. I have used vegetable oil in the past when peanut oil prices were stupid.
When cooking, get off the deck, get out of the garage, and don't even think about being inside.
I normally fry in the concrete driveway in the back. I get a small bag of oil absorbing clay sold in autopart stores, and sprinkle it around the fryer.
Similar threads
