Deep Fried Turkey recipies
- Canadian Jim Sep 30, 2005 06:01 PM
Since the Thanksgiving dinner I am hosting this year will be on a Sunday (it's Canadaian Thanksgiving next week), which coincides with football Sunday, seems to me that the best of both worlds would be to deep fry a turkey. Not only I have Inever tried this, I never tasted one. I am looking for input. Does it result in a tasty turkey? Too brine or not brine? Suggested brine?
Thanking you in advance
Don't brine. Use an injector and inject some garlic in melted butter into the breast. The turkey will come out nice and moist, in a very short time (about 30 minutes). It's worth it, to me, but there is a downside - it's somewhat dangerous.
I've seen an electric unit at Home Depot - it would definitely be safer, and the temp would be much easier to control. There is a gas thermostat that controls the gas coming into the burner - if you go with a gas unit, I'd definitely buy the thermostat.
Really be careful - I don't mean to scare you but if you saw that 60 Minutes segment years ago, you might have second thoughts. Make sure you don't overfill - the oil will bubble up much higher than you might think. Make sure you have the unit set up on concrete or on your driveway - not on your wooden deck.
Good tips from Applehome. The thermostat sounds great and would solve the biggest problem I've had: keeping the oil in the right temp range.
Here in the BBQ-loving south several flavors of injectible juice are available, some quite spicy. Shoot the bird full of flavor using that scary looking hypodermic then let it sit in the fridge awhile before frying.
The peanut oil is a significant expense, and setting everything up is a bit of a hassle - SAFETY first! Consider frying a few chickens or maybe even another turkey for your guests to take home to get more results for all your efforts. I've fried whole chickens with delicious results.
Every year we do a regular roasted turkey in the oven, plus a deep-fried. Two men always volunteer to do the deep fried. We put flattened cardboard boxes on the driveway under the deep fryer, because the oil does splatter a bit. We also provide big BBQ mitts for the men to wear. Really, common sense is what is needed here. You must ease the bird down into the oil; don't just drop it in. And the men visit and have their drinks while watching the bird. It doesn't take long, about 15 minutes, so you need someone to watch that bird doesn't get overcooked.
Yes, peanut oil is expensive, so we've come to the conclusion that everyone is to bring a large bottle with them, which defrays the cost. People who really love the deep fried turkey have no problem with this, and at least six to eight of our guests much prefer the deep fried bird.
I find that the horse syringes work best for injecting, but if you don't have a good tack and feed store nearby, invest in the best injector you can. The one that came with our fryer was a mess to work with, the holes were so big the marinade ran out before you could get under the skin, and once you did, it made gaping holes in the bird.
Most of the time I use melted butter, white wine, garlic paste and a bit of cayenne for the injection fluid.
Hope this helps.
15 minutes? Where do you get a 5 lb turkey?
Seriously, all above is good advice. I use peanut oil, bring it up to 350 degrees, and use 3 minutes a lb and my avg. 12 to 14 pounder takes 36 to 42 minutes.
I have brined and not brined - I prefer not brined.
I inject with garlic butter. Commercial products work well too.
One note: I don't like the leftovers (for sandwiches) from a deep fried bird nearly as much as I like a oven roasted, but I prefer the fried bird while hot.
Yeah, some people apparently catch their homes on fire every year frying their turkeys. huh. anyway, fill the pot with water with the turkey in it then take the turkey out to see how much oil you need before you start. Don't brine the bird.
In regards to sept's advice, he's right but don't fill the pot to the top with water, just enough to cover bird by a few inches (I'm sure that's what he meant but you can't be too careful when doing this). Best to have two people, CAREFULLY and SLOWLY lower bird into oil. Be sure bird is completely defrosted and be sure you have a place to put the bird when you remove it. Needless to say, I've made a few mistakes!
I've never had deep fried turkey either...
i did do a few cornish game hens in the frier at the house...
any similarities with them?
I wasn't that excited with the end product, and would hate to do a turkey to find out it's "just like that".
Hi....not that long ago we did this with our friends who had just received the fryer as a gift. It was fabulous!! Yes, be careful...but following the good advice given so far, it is a relatively simple process. Our bird was injected "big time" by the hostess and also a rub was applied to the outside. A 12 pounder took exactly 42 minutes...perfection. If you want the rub or marinade names, let me know - since we're Canucks too, you'd know it was available. PS... I am not even sure that peanut oil was used...think they just used Canola....and re-used it too by the way.
Been frying my Thanksgiving day turkey every year for the past seven years. I prefer brined turkey rather than injecting or the dry-rub method. There much more flavor to the turkey meat and less gamy flavor as well. Especially with the bigger birds. I usually take a step further pat dry the turkey and dry its skin further by running a fan in front of the bird for 30 45 minutes. The skin comes out like Peking duck skin with super moist meat.
I have a fire extinguisher next to my fryer and also I usually will fill only ½ of the oil in the frying pot with heated (350 degrees) oil in another pot on the side. After I put in my turkey and make sure the oil does not over flow, then Ill add more heated oil to the pot. This keeps the oil from spilling over and bursting everywhere.
You must deep fry in Rice Oil, make sure you have a good marinade, and stand back and be prepared to be amazed. It is the best turkey you will ever eat.