Have any of you fellas or ladies deep fried a turkey? I will be at my gf's parent's for the holidays and I have been recruited to do this. Any tips, tricks, etc?
I have never had the responsibility to cook it, but I have had the pleasure of sodomizing fried turkey on the Thanksgiving table for the past few years. It is one of the most succulent and delicious meats known to man. I believe if not cooked properly, one of these things can actually turn into a missile so cook it outside. Also, I think an infrared fryer makes the process easier and less dangerous.
Her mom bought an electric fryer, so we will see how that goes. I have heard its some of the best bird you will ever eat.
MAKE SURE YOUR TURKEY IS COMPLETELY THAWED!!! NO ICE CRYSTALS!!! Sorry about yelling at you... Still have a "blackened" section of outdoor deck from not following my own advice. I have deep fried turkeys several times. It's quick and easy if you follow the directions, do it outside, preferably on the grass or driveway, and use a thawed, patted dry turkey.
HA HA, NO WORRIES! Yeah, I do know the water and hot grease deal. They do not like each other! How did you season yours?
Lived outside N'awlins for a couple of years. Cajuns can fry some turkey. That's the only way a true Cajun does it. I don't know how they do it, but it's excellent, I Gare-On-Tee! Maybe this: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-fried-turkey-recipe2.html
Electric fryer is pretty nice and make it a bit simpler. Make sure you get a turkey that is not too big for the fryer. If you want it to really be delicious get a good marinade injector (one with a large needle opening) and inject that baby all over the place, preferably the night before to give the marinade time to soak in.
oil to 380 2:15 min per pound once you drop the bird the oil temp will drop depending on how close you get it back up to 380, you may have to cook longer i'm sure brewengineer will be along shortly to show us how it's done
If your oil gets over 450 it'll start to vaporizing. Nothing good comes from that. I looked at an in op fryer yesterday. The high limit was open. I bypassed it to see if it would function. It did. The owner wanted me to leave it like that. I did not. I told him that he could redo it after I left, and I made him sign an invoice indicating I put it back the way it was supposed to be. A frozen turkey will do well in a pressure fryer.
damn metard that's a pretty bird.i was just gonna come on here and warn a brotha not to burn the house down
