Turkey fryer

[HRL]

Anyone have any experience with turkey deep fryers? What type of oil? Marinade injection recipes? Want to try it this weekend!


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[HOUSEHUNTER]

I just buy a 5l pail of veggie oil from costco and chuck the bird in when hot, I find that spicys and coatings just boil off, unless its breaded in pieces.......make sure oil is very hot before dropping the bird in

I;ve also done breaded deer balls ( chucks of meat 1 inch x 1 inch) very yummy and folks love 'em

[Lifeguard]

I just use canola oil, peanut oil is supposed to taste better but can be hard to find. I use alot more than 5l, though. I get a 16l jug from extra foods/superstore and use most of it, probably about 12l. Check your pot for a mark, mine has one that is bang on for pretty much every turkey I've fried. As far as seasonings, go get some turkey gold injectable marinade (used to be creole butter) and some cajun shake rub by Cajun Injector Brand. Inject the marinade into the meat of the entire bird, rub the seasoning rub all over the skin, and fry away. Preheat oil to 375F and then 3 mins per pound plus 5 mins to the total time and it'll be perfect. The rub won't disappear, trust me. This is the only way I'll fry my turkeys now, it's fantastic. I know peavey mart and cabelas carry it, but is is fairly common at a lot of places now. Make sure you shake up the marinade before you start injecting as a lot of the spices settle to the bottom. Also, make sure the turkey is COMPLETELY THAWED, and of course no water in or on the bird or bad things will happen.

http://www.cajuninjector.com/

[Deerdigger]

Thats what i normaly do as well for oil just go to Superstore, they sell a 16l container of canola oil. Tryed the peanut oil once sure it made a difference, but let me tell you its not cheap. roughly 50$, Not worth it i thought. I like to bring the oil to 350F drop the bird SLOWLY for 5 seconds,to make sure its completely sierd, then pull it out, then drop it in slowly and let her cook for 45-50 mins depending on the weather and of course the size of the bird. I refuse to cook a turkey in the oven now, this is the way to do it. Much faster and so moist.

[HRL]

So how much oil should I be buying? Any secrets for filtering the oil when I'm done?


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[Lifeguard]

A16l jug will be more than enough as you are not supposed to do a bird larger than 15 lbs. As for oil storage, you just have to remove the food particles out of it so something like cheesecloth and a funnel should be all you really need, but you can buy special filter pumps for this if you want:

http://www.amazon.com/TURKEY-Cooking.../dp/B0067O2S94

[Bubbles]

Originally Posted by HRL

So how much oil should I be buying? Any secrets for filtering the oil when I'm done?


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Buy a funnel with the water/debris filter in the bottom, let the oil cool and settle, then pour, but dont put the heavy debris throu.... if you want to be ukrainian and get all the oil, use panty hose to filter the heavy stuff out and a clean oil funnel, then throu your debris funnel......

[JB]

Make sure to dip the bird into fryer but using water instead to get an estimate as to how much oil you'll need. Get water about 4 inches from top of fryer, remove bird, and mark water level without bird...presto. That's how much oil you're gonna need. Don't just guess the oil level, cause you'll pull a Ukrainian and have a massive flare up and a wildfire.....trust me. Lol. 15 liters of oil for sure. I don't bother with injections and marinades. Just cook the f**king thing...lol. 350 degrees, 12 minutes per pound. Have at er hoss.

[HRL]

Hoss....lol.....who told you about that nickname....Frick.


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[KevinS]

Originally Posted by JB

Make sure to dip the bird into fryer but using water instead to get an estimate as to how much oil you'll need. Get water about 4 inches from top of fryer, remove bird, and mark water level without bird...presto. That's how much oil you're gonna need. Don't just guess the oil level, cause you'll pull a Ukrainian and have a massive flare up and a wildfire.....trust me. Lol. 15 liters of oil for sure. I don't bother with injections and marinades. Just cook the f**king thing...lol. 350 degrees, 12 minutes per pound. Have at er hoss.

12 mins per pound is way too much for a turkey. You are supposed to do 3.5 mins per pound and then add 5 at the end but I find that to be not enough so I do 4-5 mins per pound. A whole chicken is 9-10 mins per lb.

I also heat the oil up to about 375 because once you drop that turkey in there the temp drops down quickly and sometimes it is hard to get the temp back up. Especially if it is colder outside. You lose at least 50 degrees when that turkey goes in there.

[The Chef]

Guess I should give my 2 cents. Yes test the level first with your turkey and some water. If you boil over the oil it could be a huge fire. The turkey is best to be brined first. They are now doing that with some of the birds at Granny's. I usually get them in Warroad as they are injected with a 5% salt solution already. (this keeps them moist) Or you can also inject them with a store bought marinade which with be salt and sugar which is what an injected one is.other injections 3 min per pound is correct for a room temp bird. Must be thawed. I usually dry the bird before I submerge it and when I do start to fry I place it in th oil and then remove it while the oil crackles and reheats back up. Them place it back in a finish it and monitor temp. LET IT REST 20 MIN BEFORE SLICING. COVERED LOOSELY IN A PAN. Best turkey ever. Have fun. Internal temp should be 175* at the thigh when it is cooked and rested.

[JB]

Originally Posted by KevinS

12 mins per pound is way too much for a turkey. You are supposed to do 3.5 mins per pound and then add 5 at the end but I find that to be not enough so I do 4-5 mins per pound. A whole chicken is 9-10 mins per lb.

I also heat the oil up to about 375 because once you drop that turkey in there the temp drops down quickly and sometimes it is hard to get the temp back up. Especially if it is colder outside. You loose at least 50 degrees when that turkey goes in there.

Sorry. My bad. It is only 4 to 5 mins per pound. Was thinking of something totally different.

[Got Mud]

Make my own Cajun marinade I inject got it from my uncle best have tasted store stuff is shit JMO have tried lots have been doing these for about 10 years you are getting some good info about filli
G the pot with water just keep your oil at 325 to 350 I do 3 to 4 minutes a pouNd average time about 45 min have at it

[Snowman]

remember
the smoke point of canola oil is around 450
then your oil burns/discolors and makes for crappy eating
right above that is the flash point. great balls of fire LOL
best to get a frying thermometer and watch the temp.
i usually preheat to 375-380 with wings or fries it whatever.
then keep it at about 355 or so
never tried the turkey thing though .... might have to now !

[TRX 500]

My fryer has a max oil level on it, it is about 3 mins per pound @ 325 degrees, do not get oil hotter than 350 or will taste like crap, go to any restaurant near you for a pail of their oil...as that is where i get mine, as per seasonings, garlic salt and pepper, inside the bird night before..Make sure bird is dry and completely thawed out, DO NOT COOK Frozen, or it will go boom!!! You can also mix up some seasonings with a little oil and inject under the skin in places either way, once your oil is pre heated to 350, lower bird in, then turn up propane to regulate heat around 325, and adjust accordingly..3 mins per pound is normally lots, once you can remove a leg without issue, like it pulls right off, give it a few more minutes, to finish the breast area..mmmmmmmmm breasts!! Now back to the turkey..Enjoy...

[HRL]

Well everything turned out good...used a lemon butter garlic marinade....didn't burn down the resort we are staying at and nobody was talking during dinner as they were too busy stuffing their faces. Definetly going to do it again!!


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