I'm thinking of deep frying the turkey this year for Thanksgiving. Besides the obvious trappings of 3rd degree burns and I know this is done outside (far from the house). But anybody got experience, any tips or recomendations besides of course notifiying the fire/rescue squad?
I did check out some web sites but is it worth the trouble? I heard it is really delicious. My family is not real fond of turkey leftovers so I can do a small one and have little complaints.
I can also can have a lot of sides in case I burn the da*n thing!
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Pinot Noir in one hand - chocolate in the other - body thoroughly used up, totally worn out, and screaming "WOO HOO"
I'm sure there are lots of willing hands to cook your turkey!
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Pinot Noir in one hand - chocolate in the other - body thoroughly used up, totally worn out, and screaming "WOO HOO"
Make sure you buy a turkey that is gluten-free. Many companies inject them with gluten to plump them up.
We've fried for Thanksgiving and it was fine--but not the big fuss I've heard folks make of it. Get yourself some peanut oil and do it outside with a safe radius from anything flammable. My folks did it in the driveway.
My husband fries them all the time. You need to put the turkey in the fryer, then fill it with water. Take the turkey out and mark the level. Dry the pot and fill the pot back up with oil. You do this so you won't have too much oil when you place your turkey in it to fry. It could boil over and cause a big mess. He salts and peppers the turkey inside and out. You need to have the oil about 370 degrees and lower the turkey gently into the oil. He uses a hook for this. The turkey will bring the temperature down to around 350 degrees. You should cook the turkey for 3 mintues per pound and an extra 5 mintues added on. It is very moist.
Last edited by dnw on November 8, 2007 2:43 pm, edited 1 time in total.
buffettbride wrote:Make sure you buy a turkey that is gluten-free. Many companies inject them with gluten to plump them up.
Nothing is sacred anymore!!!!
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Pinot Noir in one hand - chocolate in the other - body thoroughly used up, totally worn out, and screaming "WOO HOO"
dnw wrote:My husband fries them all the time. You need to put the turkey in the fryer, then fill it with water and mark the level. Take the turkey out, pour off the water, dry the pot and fill the pot back up with oil. You do this so you won't have too much oil when you place your turkey in it to fry. It could boil over and cause a big mess. ....
Maybe I read it wrong but don't you put the bird in, fill with water, mark that level, take the bird out mark the lower level? Then when you do fill with oil you fill to the lower level as the bird will displace the oil making the level higher.
Also use a Sharpie marker on the outside of the fryer to mark the levels.
I have also seen hints that say to make sure you cook a bird as a test run before Thanksgiving. That way you do not ruin T-Day dinner.
Just remember the words of Arthur Carlson from WKRP, "As God is my witness, I thought turkeys could fly."
Last edited by jimsig on November 8, 2007 2:24 pm, edited 1 time in total.
buffettbride wrote:Make sure you buy a turkey that is gluten-free. Many companies inject them with gluten to plump them up.
Nothing is sacred anymore!!!!
Just read the label, it has to be listed. Additions to meat such as gluten and spices are actually more strictly regulated than adding them to other foods.
FYI, stay away from Butterball. I'd recommend pre-ordering from a health-food store such as Whole Foods, etc.
dnw wrote:My husband fries them all the time. You need to put the turkey in the fryer, then fill it with water and mark the level. Take the turkey out, pour off the water, dry the pot and fill the pot back up with oil. You do this so you won't have too much oil when you place your turkey in it to fry. It could boil over and cause a big mess. ....
Maybe I read it wrong but don't you put the bird in, fill with water, mark that level, take the bird out mark the lower level? Then when you do fill with oil you fill to the lower level as the bird will displace the oil making the level higher.
Also use a Sharpie marker on the outside of the fryer to mark the levels.
I have also seen hints that say to make sure you cook a bird as a test run before Thanksgiving. That way you do not ruin T-Day dinner.
Just remember the words of Arthur Carlson from WKRP, "As God is my itness, I thought turkeys could fly."
Yes, you are correct. You mark the water level after you take the turkey out. Sorry about that.
buffettbride wrote:Make sure you buy a turkey that is gluten-free. Many companies inject them with gluten to plump them up.
We've fried for Thanksgiving and it was fine--but not the big fuss I've heard folks make of it. Get yourself some peanut oil and do it outside with a safe radius from anything flammable. My folks did it in the driveway.
They're not shy, I guess.
Grand Exalted Bubba of the Order of the Sleepless Knights
dnw wrote:My husband fries them all the time. You need to put the turkey in the fryer, then fill it with water. Take the turkey out and mark the level. Dry the pot and fill the pot back up with oil. You do this so you won't have too much oil when you place your turkey in it to fry. It could boil over and cause a big mess. He salts and peppers the turkey inside and out. You need to have the oil about 370 degrees and lower the turkey gently into the oil. He uses a hook for this. The turkey will bring the temperature down to around 350 degrees. You should cook the turkey for 3 mintues per pound and an extra 5 mintues added on. It is very moist.
Not doing this and placing the fryer too close to the house OR on a wooden deck are two of the main reasons you have fires from people frying turkeys (yes there are stupid people out there, you can't fix stupid)
Well...(said in my best Bubba voice) I've been on sabbatical.
Carolinadreamin' wrote:I'm thinking of deep frying the turkey this year for Thanksgiving. Besides the obvious trappings of 3rd degree burns and I know this is done outside (far from the house). But anybody got experience, any tips or recomendations besides of course notifiying the fire/rescue squad?
I did check out some web sites but is it worth the trouble? I heard it is really delicious. My family is not real fond of turkey leftovers so I can do a small one and have little complaints.
I can also can have a lot of sides in case I burn the da*n thing!
take the bun rack out of your gas grill and cook it in a roasting pan in there. best damm turkey I ever cooked.
buffettbride wrote:Make sure you buy a turkey that is gluten-free. Many companies inject them with gluten to plump them up.
Nothing is sacred anymore!!!!
Just read the label, it has to be listed. Additions to meat such as gluten and spices are actually more strictly regulated than adding them to other foods.
FYI, stay away from Butterball. I'd recommend pre-ordering from a health-food store such as Whole Foods, etc.
I do actually buy a fresh turkey, usually from Wegmann's. But thanks, I check real close this year!
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Pinot Noir in one hand - chocolate in the other - body thoroughly used up, totally worn out, and screaming "WOO HOO"
buffettbride wrote:Make sure you buy a turkey that is gluten-free. Many companies inject them with gluten to plump them up.
Nothing is sacred anymore!!!!
Just read the label, it has to be listed. Additions to meat such as gluten and spices are actually more strictly regulated than adding them to other foods.
FYI, stay away from Butterball. I'd recommend pre-ordering from a health-food store such as Whole Foods, etc.
I do actually buy a fresh turkey, usually from Wegmann's. But thanks, I check real close this year!
I've heard great things about gluten-free items at Wegmans. I wish we had one in CO!
"traditonal" Thanksgiving turkey is always just too plain tasting or dry to me no matter who cooks it.
After hearing all the fuss, we fried turkeys the last two years and they are great.
It is really the only way to eat it now for us.
Hey it's fried!!! it's gotta be good!!!
I'm not really sure how the wife prepares it but I did the cooking/monitoring and it took about a six pack of brewskis to finish
"It's crazy and it's different, but it's really bein' free"
dnw wrote:My husband fries them all the time. You need to put the turkey in the fryer, then fill it with water. Take the turkey out and mark the level. Dry the pot and fill the pot back up with oil. You do this so you won't have too much oil when you place your turkey in it to fry. It could boil over and cause a big mess. He salts and peppers the turkey inside and out. You need to have the oil about 370 degrees and lower the turkey gently into the oil. He uses a hook for this. The turkey will bring the temperature down to around 350 degrees. You should cook the turkey for 3 mintues per pound and an extra 5 mintues added on. It is very moist.
Not doing this and placing the fryer too close to the house OR on a wooden deck are two of the main reasons you have fires from people frying turkeys (yes there are stupid people out there, you can't fix stupid)
the other biggie?? not making sure the bird is thawed..
Water hits that hot oil..
and I know this is done outside (far from the house). But anybody got experience, any tips or recomendations besides of course notifiying the fire/rescue squad? 
I'd recommend pre-ordering from a health-food store such as Whole Foods, etc.
