Deep Frying

[devolutionist]

Here's the turkey frying advice I give out to folks - it's getting asked more and more lately...

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Golden rule is three and a half minutes per pound - for larger turkeys
(over 20 lbs) make it three.

Maintain oil at 350, no more than 370. Use ONLY 100% peanut oil. Don't
use anything that says "Blend" on it. Fresh 100% peanut oil won't flash
(flash = burnt oil, turns brown, smells nasty) until right at 400
degrees. Blends and other types of oil don't. Don't push it. Nothing
will screw up your turkey more than burnt oil.

Use an analog thermometer with a long (probably 8 inches) probe to read
your oil temp. Only use a digital probe if you know what you're doing.
If you get 350 degree oil on the braid of a digital probe, it'll melt it
and short the probe, leaving you guessing at the temps, which is bad.
You can usually set digitals to alarm if the temp exceeds a set
threshhold. Set the threshhold to 360-362 and start to lower the flame
once it goes over 355. Same rule applies to analogs.

You can use rubs or injectible marinades if you want, but I strongly
discourage it because the loose spices just screw up your oil. For your
first time, just make sure the turkey is 100% thawed out (which means
putting it in a fridge a week before and sitting in the sink full of
water overnight the day before. Fry the turkey as-is - don't put
*anything* on it or in it and it'll turn out great.

Put turkey on frying rack neck down. I.e., the turkey should be upside
down with the feet at the top and the neck towards the bottom of the
pot.

Get a large sheet of cardboard to put the fryer on while you cook, as
some oil spillage is inevitable, and hot oil kills grass. Don't do this
next to your house or on a wooden deck. The thicker and the larger the
cardboard you can get, the better. I sometimes use an old tarp as well.
If you can't find anything else, put some flat paper bags under your
cooker or you'll probably end up with a nice grease spot on the
concrete. If you're cooking on grass and have an overflow, you'll have
a nice dead patch of grass where the overflow was in a week or so.
Level dirt is the first choice. A patch of expendable lawn is second
choice. Concrete is 3rd choice because the oil will stain it.

To determine the correct amount of oil, place the turkey on the frying
rack and place in the pot. Add water until it reaches 1 inch above the
turkey. Make sure you've got about 4-5" between that high water mark
and the top of the pot, or you're probably going to boil over some oil -
which is OK but you'll have to watch for any fires that might crop up.
Remove the turkey and note the water level without the turkey in it (I
use a sharpie). Dry the pot completely and add oil to the water level
mark you just made.

Wear a long sleeve shirt and an oven mit when lowering the turkey.
Lower the turkey *very* slowly to avoid overflowing the oil. Good rule
of thumb is to count to 30 while you lower it.

So right about now if you didn't have the spare 4 to 5 inches mentioned
above, you'll probably start to have a problem with the oil overflowing
to some degree during the first 10 minutes of frying. A little spillage
isn't a problem. If a lot of overflowing occurs, keep frying but be
ready to handle a flame up by quickly turning off the gas at the tank.
If you have to cut the gas, quickly wipe the excess oil from the outside
of the pot (with the hand that's wearing the over mitt) and then
re-light and maintain 350 temp. The temp won't drop that fast without
the flame, so don't be in too much of a hurry - it's better to wipe up
good and get it cleaned up well to avoid another flame up. Don't try to
take the pot off of the cooker while the turkey and hot oil is in there
though.

When it's done, cover loosely with aluminum foil for 10-15 minutes after
cooking. It's important to let it sit for a while before carving it.

Once the oil cools (4-5 hours) strain it (can use panty hose and a
funnel) back into it's container and it can be kept unrefrigerated for 6
weeks. Refrigerate it and it'll last at least 6 months.
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Hope this helps!

 

[seaham358]

glued, I smoked some chicken wings and then put them in the fryer... they were good.. I did over cook them a little,, so keep a close eye on what ever you fry after a smoke. I should have only put them in for 3-4 min just to crisp them up good.

 

[glued2it]

Thanks I'll keep that in mind! That's why I figured a cold smoke would be a better fit.

I like the "crisp up" idea.

 

[devolutionist]

you got that right BBQman... around here in Tampa you can get 3 gal of peanut oil for the meager price of $25... and I need 4 to do a turkey, so I gotta buy two of them. that's $50 in oil to do one turkey that also costs $25. So to fry one turkey you're at around $75 - it's good and mostly worth it, but if you can get a couple of friends to get turkeys too then you can split the cost of the oil amongst them.

 

[cman95]

Glued, that is a nice setup. Hmmm....got me to thinking. I have 2 burners already, like I need another. But look at all the accessories, ain't that great? Sorry I was practicing the speech to my little financial adviser.

 

[t-bone tim]

One more thing to add to this already awesome post if I might , is a trick I saw from Alton Brown I believe... is to use and aluminum step ladder , rug up with a little pulley at the top and some 1/4 " or 3/8 " cord type rope ( not nylon ) set up over top the fryer like a darrick , hook the rope to the turkey holder and then lower ( safely ) into the oil and tie rope off till cookin is complete , then use the rope to lift the bird out as well ....I thought it was a neat trick to add safety to your turkey fry , keeping hands and body further away from the oil

 

[stacks]

I attached a turkey marinade receipe in another string http://www.smokingmeatforums.com/for...ad.php?t=10541 I have been frying turkey for several years. I've used rubs, injections, and marinades. There may be better ones out there, but I haven't found them yet. Pay close attention to all the advice you've been given so far. That oil is hot and flair ups are common. Years ago I bought a kiddie pool for my lab to cool off in the summer. I fill the pool with about an inch of water and put my fryer in the middle. This keeps the overflow from staining the concrete or killing the grass, and puts out any flames that may make it to the ground. I've never had any severe flair ups, but I've had a few overflow's. Good luck with your new hobby

 

[richoso1]

Just a friendly question about when the bird is done. I know you mentioned the golden rules of 3 1/2 min. per pound, but has anyone found a way to measure internal temp. on the bird? That question is driving me to ask.

 

[cook1536]

I have been frying turkeys for about 10 years and I don't know how much people trust the little pop-up deal in a turkey, but every bird I have deep fried that little thing will pop-up usually right after I pull it out of the fryer and take it in the house. I haven't had one fail me yet and they have always been done. I usually fry at 4 minutes per pound at 350. Friend of mine has fried at 3 1/2 and had to put them back in longer to get it done.

 

[cowgirl]

I've used my handy dandy pocket instant read thermometor before. You have to lift the turkey up to do it though.

 

[richoso1]

Thanks cowgirl, Being disabled I'm always trying to find shortcuts. It would be nice to bring the bird up and out of the oil, without the possibility of having to lowering it again for more cooking time. I'm going to dedicate my old Brinkman All-In-One to deep frying/boiling, with a special built hoist of sorts. Thanks and have a good weekend!