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Deep Fried Turkey?

post #1 of 13
Thread Starter 

Does anybody know of a good reference for frying turkeys?

I've never even tasted a deep-fried turkey before, let alone fried one myself.

We were thinking of smoking one and frying the other for our large group.

Or should I skip that and just smoke both of them?

Any advice/links would be most appreciated!

 

Steve

post #2 of 13

Steve

 Deep fried turkey is great. It is pretty simple. Start with a unfrozen bird. Inject with real butter and I use garlic powder and what ever else I think of adding. Rub the bird down with cajun rub. Get your oil up to 375°. Turn off the cooker and slowly put the bird in the oil. Wear a glove for that. Then Light the cooker after the oil stops acting like it is going to boil over. Then cook for 3 min. per LB plus 5 more min. So a 12 LB bird would cook for 41 min. This is at 350°. Don't over cook it. Remove from oil check IT of breast. It should be about 165° if it is below 160° put it back in the oil for a bit (I have never had to put one back in). After it is done. Tent it with foil and let it rest for at least 20 min.

Happy smoken.

David 

post #3 of 13
Im backwards I just started smoking this year normally deep fry them they say allow about 3 min a pound at 350 degrees in the oil but iv always allow 5 min a pound get you a good turkey 18 pounds or so make sure its fully thawed pat dry get you what every injection you like I normally use the cajun injection brand and inject around half the bottle but you may choose more or less. No brine needed no need to put any think under the skin pre heat ur fryer to 370 or so then shut ur gas off completely drop ur bird in about 6 inches wait a few sec then ease a lil more in a bit at a time dont drop it in all at once tends to make a huge mess once the bird is all the way in the oil fire the fryer back up and keep ur oil at 350 as best as possible it will turn out great just remember 5 min a pound then pull it out at that time and check it you should be good to go

Galaxy s4
post #4 of 13
Thread Starter 

Sounds easy enough!

Thanks to both of you

 

S

post #5 of 13
Quote:
Originally Posted by bherendeen05 View Post

Im backwards I just started smoking this year normally deep fry them they say allow about 3 min a pound at 350 degrees in the oil but iv always allow 5 min a pound get you a good turkey 18 pounds or so make sure its fully thawed pat dry get you what every injection you like I normally use the cajun injection brand and inject around half the bottle but you may choose more or less. No brine needed no need to put any think under the skin pre heat ur fryer to 370 or so then shut ur gas off completely drop ur bird in about 6 inches wait a few sec then ease a lil more in a bit at a time dont drop it in all at once tends to make a huge mess once the bird is all the way in the oil fire the fryer back up and keep ur oil at 350 as best as possible it will turn out great just remember 5 min a pound then pull it out at that time and check it you should be good to go

Galaxy s4

I see this is your first post. When you get a chance will you drop by roll call so we can all give you a proper SMF welcome?

Happy smoken.

David

post #6 of 13

good recipe mule! sounds easy. I'm going to have to use this as a reference this week for my first deep fried turkey

post #7 of 13
Quote:
Originally Posted by Hova1914 View Post

good recipe mule! sounds easy. I'm going to have to use this as a reference this week for my first deep fried turkey

good luck and remember to put safety first... look a this real quick...

http://www.smokingmeatforums.com/t/113587/attention-those-who-deep-fry#post_1095296
post #8 of 13
Lots of good advice given here but cannot streas safety enough. Alton brown from the cooking channel went as far as using a rope and an A- frame ladder to slowly lowet the turkey into the pot. Be absolutely sure the bird is unfrozen AND dry before placing it in. Also if oil goes to hot let it cool down! Learned this first hand, was making one at work and guys I trusted to watch the temp didn't. When I came back out and checked it the oil was over 425.....me being young and dumb listened to a co-worker who said just stick it in, it will cool after you stick the bird in. This was a BAD decision I didn't get the turkey in 2 inches before oil came over the edge of the pot and started a small grease fire. I would watch some videos on utube before attempting!

Good luck and be safe
post #9 of 13
Dont bother with the rub. Anything on the outside will either fall off into the oil or burn in the amount of time it will take to cook the turkey. Be safe move the ccookr iino a spot with nothing around in case it does catch on fire and keep an extinguisher ready. Back the propane tank as far away as the hose allows and keep kids and pets out of the area. Put it somewhere it can set for several hours for the oil to cool. You dont want to try and move 5 gallons of hot oil and you dont want to leave it unattended in the driveway where some neighborhood kid can end up knocking it over.

Also unless you plan on saving the oil or cooking multiple birds, save your money and get canola instead of peanut. Peanut can handle extended times and higher temps but canola will work fine for one bird at 350 degrees.

Also make sure the bird is good and dry before putting it in the oil. It really is simple as long as you use common sense.
post #10 of 13
Also to figure out how much oil you need, the day before put the turkey in you pot and measure out how much water it takes to cover it by a couple of inches. That is how much oil you want to add. Make sure you still have a couple of inches since the oil will expand when heated. And once again make sure the bird is dry before adding to hot oil.
post #11 of 13
Most the newer pots have a fill line in them and 3 gallons should be plenty. You can also use some cheese cloth and a funnel to filter the oil back into the jug and re use it. I dunno if I would go as far as using a ladder if ur burner is off and you ease it in slow you should be fine

Galaxy s4
post #12 of 13
I've been frying turkey since 97. Mule is spot on. Make sure the turkey is dry and when you're lowering it into the oil GO SLOW. If you think you're going slow enough slow down. Like moving through the woods when deer hunting.
post #13 of 13

Hey Steve

 

I'm a big fan of deep fried turkeys.  I use the 3.5 rule.  3.5 gals canola oil, 350 degree oil, 3.5 mins per pound.  I generally do an 18 pound turkey.  Turkey comes out fantastic.  BTW, I always inject the whole turkey with whatever strikes my fancy that day.  I've never had a problem with the cook.  I stay by the frier the entire time and Miss Linda just keeps replacing my beer--that way I don't have to trust anyone else to watch over things.

 

Gary

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