Deep fried turkey

[aschmiesing]

The family wants me to fry a turkey this year instead of smoking or trash can like I normally do. You guys have any recipes or pointers for me? Or should I ignore them and stick to what I normally do?

 

[SmokinAl]

I fried a turkey last TG Day & it was awesome.

I bought a Butterball electric turkey fryer and did a 17 lb. turkey in under an hour.

It was tender & juicy. Of course there was no smoke flavor.

But what the heck, give it a try & let them decide if they want fried or smoked next year.

Were doing smoked this year.

Al

 

[dirtsailor2003]

Don't use sugar in your brine or in your run if you are going to fry. It will scorch the skin and you won't like it.

 

[JckDanls 07]

here are some great tips...

http://www.smokingmeatforums.com/t/172790/deep-frying-a-turkey-please-read-this-first#post_1629655

 

[murraysmokin]

Just did one 2 weekends ago. 3-3.5 min a lb. @ 350. Put the turkey in pot fill with water until turke is submerged, take the turkey out & mark the side of pan with a marker @ top of water. About 1 1/2 inches below that is your grease fill level. Dry the bird & generously coat outside & cavity with a cajun rub with out sugar as previously stated it will burn. I typically inject at this point with creole butter. Once oil is up to temp slowly put bird in oil then after 3 min a lb pull it up & check temp return to oil if it needs more or pull it & let it rest. The skin is so good perfect time for the chef to sample. Crazy good just wish the clean up wasnt such a p.i.t.a.

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• murraysmokin
• Nov 14, 2016