Fried Turkey

UnkHiram · 11-22-2004, 07:35 PM

HELP

We got a Deep Fryer for cooking the turkey this weekend. The problem is that I aint never done it and dont have a clue on how to do it. Any Suggestions?

Unk Hiram
the Confused Chef

Peachdiane · 11-22-2004, 07:42 PM

1. Go and buy the turkey

2. Take a drink of whisky (scotch or bourbon).

3. Put turkey in the oven.

4. Take another two drinks of whisky.

5. Set the degree at 180 ovens.

6. Take three more whiskies of drink.

7. Turn oven the on.

8. Take four whisks of drinky.

9. Turk the bastey.

10. Whisky another bottle of get.

11. Stick a turkey in the thermometer.

12. Glass yourself a pour of whisky.

13. Bake the whisky for four hours.

14. Take the oven out of the turkey.

15. Take the oven out of the turkey.

16. Floor the turkey up off the pick.

17. Turk the carvey.

18. Get yourself another scottle of botch.

19. Tet the sable and pour yourself a glass of turkey.

20. Bless the saying, pass and eat out.

Tee hee.... oh I'm sorry, you said deep fry?!!!! I've never seen it done but I heard you should do it outdoors with preferably peanut oil.

Sorry I'm no help!

HomeschoolrsRUs · 11-22-2004, 09:46 PM

Aww Unk,

Wish I could help darlin', but the only experience I have with fried turkey is eating it! My brother-in-law fried turkey for Thanksgiving one year before he and my sister-in-law divorced. It was delish ... and I don't really LIKE turkey. Wish he was still around, I could ask him how to do it.

As an aside though, we cook our turkey in an interesting way. We stuff it with apples, pineapples, and oranges before baking. We also cover it in honey and place it in a tin foil bag. Bake as usual, but as the time goes on, stop and baste with more honey, until the turkey is thoroughly cooked. It is the sweetest, moistest (is that a word?) bird you would ever want to eat ... melt in your mouth good (and again, I don't even LIKE turkey, but I will eat it fried or baked this way).

CaliGirl · 11-22-2004, 10:33 PM

Quote:

Originally Posted by UnkHiram

HELP

We got a Deep Fryer for cooking the turkey this weekend. The problem is that I aint never done it and dont have a clue on how to do it. Any Suggestions?

Unk Hiram
the Confused Chef

This is the gal I listen to on the weekends. Here

I am surprised there aren't any instructions with the deep fryer on how to?

Quote:

CAJUN FRIED TURKEY

Quote:

[DEEP FRIED TURKEY]

(*Please Note that Cajun Seasoning is Optional – recipe includes technique for no spicy addition)

THE TURKEY: If possible, select a fresh (never frozen) turkey and one that has not been injected with butter, seasonings, or other flavorings.

SPECIAL EQUIPMENT: If you wish to inject the turkey with a spicy Cajun-style marinade, you will need a food injector which typically has a fairly large hole in the needle, in order to inject the turkey with the seasoning puree. These injectors are sold at Barbeques Galore and other cookware specialty stores. For maximum flavor, inject the turkey a day ahead, then cover and refrigerate until ready to cook.

SETTING UP: It is really best to fry the turkey outdoors, using a propane burner under a stable pot-support, or other outdoor cooking equipment. Best of all is to use the deep-fried turkey “kit” available at several places (including at our sponsor’s store, SURFAS – see the Business Office page at this site for contact information). The “kit” includes the pot, the stand to support the pot, the hook-up for the propane tank, the propane burner that is positioned under the pot, a thermometer, a secure basket to hold, lower into and remove the turkey from the pot, a cookbook, and other items – all of which items make this a more stable and safe experience.

SAFETY: Be sure to place the burner or other equipment on a concrete slab or some other of solid, level, and non-slippery surface – with no flammable material (such as grass or leaves) nearby. Even green grass or fresh-growing overhead leaves can dry out and catch fire if exposed to heat – so a clear area is essential. A few drops of oil will probably bubble over, so have some old towels handy for wiping up slippery spots. One listener suggested placing a wide, shallow pan of sand or kitty litter under the pot stand to catch any spatters.

Be certain that any possible distractions - including children and pets - are under control and safely a distance away. Place the cooking paraphernalia outside of the “traffic” area, if several people are gathered. To avoid possible burns, it is a very good idea to have a complete “dress rehearsal” (as described below) before you begin heating the oil.

THE HEAT SOURCE: Whether you fry the turkey indoors or out, you will need a heat source capable of producing a lot of heat quickly, so you can maintain a constant, moderately hot (350 degree) oil temperature consistently while the turkey is frying.

There is more information at above link.

UnkHiram · 11-23-2004, 04:24 PM

Thanks Yall

TheRealLobo · 11-23-2004, 04:45 PM

Hey Unk, here's a link with LOTS of info.

http://www.eatturkey.com/consumer/cookinfo/fryturk.html

Note that you don't want to try to fry anything over 14 pounds. If you have something bigger, you need to detach the legs and fry them seperately.

Frying the turkey makes the best I've ever had, and the Cajun recipe on that page is AWESOME.