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Deep fried turkey question. I know it's not smoking.

post #1 of 16
Thread Starter 
So I plan on doing my 4th deep fried turkey this year. I was wondering if anybody could see a problem with using the oil itself to measure the amount to use? Most instructions say to place the turkey in the pot then fill with water until covering, mark location then dump out and fill with oil. Problem is now you got to dry your turkey and pot again. Seems like you could just do the same thing with oil, pull out the turkey and just leave it alone until the oil is heated. You could of course do your injections and rub still.
post #2 of 16
I've deep fried a number of birds and never thought of that..... I don't see any reason why not aside from the mess factor of an oily bird laying around while the cooker heats up.
post #3 of 16

ABSOLUTELY NOT :icon_exclaim: If you are talking about pouring the oil in and then introducing the Bird to see how much is needed (before heating) , NO:icon_exclaim: This will cross contaminate the oil.

 

If you mean pour oil in ,heat and add Bird to cook , ABSOLUTELY NOT:icon_exclaim: Extreme Fire hazard. Do it right and use water to cover, just the Turkey , then  add oil to that mark and no more. Heat to fry. NO SHORTCUTS:icon_exclaim:

 

As you lower the Bird in a pot of 375*F oil, first , turn the flame off by closing the Propane ,then slowly lower the Bird in , when the Oil boils out because of the cold bird. Then re-light and fry your Dinner.

 

We want you back and to have a great T-Day.

 

DON'T TAKE SHORTCUTS:icon_exclaim:

 

Have fun and . . .

post #4 of 16

I have to agree on the above, just stick to the water method for measuring the correct amount of oil.

 

I have a question related to this though, does anyone see a problem using my maverick wireless thermometer on the turkey as it's deep frying? I just wonder if the probe and wire being submerged in oil would be a problem...

post #5 of 16
DO NOT SUBMERGE the shielded part of the cable.... if you want to check the temp of the bird..... cut short the cooking time... turn off the flame, pull the bird and check the temp.... remember, there will be carry-over and a temp increase in the meat.... have help when pulling the bird... hot oil is very dangerous... have a plan.... do not cook on a wooden deck.... and all the other safety tips that came with the cooker.....
post #6 of 16

3.5 minutes per # at 350* will do the trick w/out needing your thermometer

post #7 of 16

Leave the Turkey in the vac pack it comes in then fill with water, mark it and your good to go. As stated before be save.

post #8 of 16
Thread Starter 
Oldschool, please explain what you mean by cross contamination. My plan is to put the bird in first then pour the correct amount of oil in over it. Pull the bird out, let drain a bit then start heating the oil. There will be no 'contaminated' oil going back to the jug.
post #9 of 16
Not sure about cross contamination thing. Use water to find proper amount. Make sure to drain bird in fry pot. Blot dry with paper towel inside & out. Not a big deal to dry bird...you have a lot of time before oil gets to temp. If its windy build a wind break. That will help keep temp up.

Now I'm craving some citrus brined fried turkey!

RG
post #10 of 16

There is no problem using the oil method just a little messy.

post #11 of 16

I wouldnt think cross contamination would be a problem as you are heating the oil afterwards.

 

Hey Radioguy, what is this citrus brine thee speak of ?

post #12 of 16
Thread Starter 
Yes please divulge. I usually just do a Cajun rub, sometimes inject. I am thinking about doing a brine this year, I love the Cajun rub so much, not sure what brine goes well with a Cajun rub.
post #13 of 16
Quote:
Originally Posted by java View Post
 

I wouldnt think cross contamination would be a problem as you are heating the oil afterwards.

 

Hey Radioguy, what is this citrus brine thee speak of ?


Citrus brined bird, just for something different.   I cut down on the oranges and orange concentrate.   Even just a bit of lemon / lime zest in a standard brine does wonders. 

 

http://www.smokingmeatforums.com/t/103220/citrus-brine-for-turkey

 

RG

post #14 of 16
Quote:
Originally Posted by tropics View Post
 

Leave the Turkey in the vac pack it comes in then fill with water, mark it and your good to go. As stated before be save.

 

This will not work as you would not account for the "air" that is inside the vac pack (ie the cavity of the bird).

post #15 of 16
Just brine the bird in the pot. You can mark the level while you're brining, and since you're going to remove the bird to dry it anyway, no extra steps.
post #16 of 16

I always do things the hard way, so, my mind immediately jumps to smoking the bird for a while and then dropping in the grease. 

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