Who is going to deep fry a turkey this Thanksgiving? - Page 2

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Thread: Who is going to deep fry a turkey this Thanksgiving?

  1. #11
    rotary is offline Member
    Join Date
    Oct 2010


    ^Useful again

    Last year turned out perfect! I will be doing it again as I just got the bird from my company again

    Anyone have any interesting fried turkey recipes?

  2. #12
    TheItalian's Avatar
    TheItalian is offline Senior Member
    Join Date
    Feb 2011


    I wanted to fry it but my wife wanted to make the bird and leave the rest for me. So she's baking it.

    There's always next year.

  3. #13
    srock's Avatar
    srock is offline Senior Member
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    Jul 2010


    Quote Originally Posted by GoHokiesGo View Post
    We've fried our Turkeys for the past 5 or 6 years now (plus a few holiday parties) and it's awesome! The crispy skin with creole or cajun seasoning on the outside is awesome.

    Tips -
    • Make sure that your turkey is fully defrosted and dry. Water is what causes the oil to splatter and boil over as the water has a much lower boiling point than oil - splattering oil means people get burned and drop the turkey creating a mess of 400°F frying oil that gets people injured. I'd wear long sleeves and pants just in case anything splatters, you'll get a little bit regardless.
    • In the morning, place the uncooked turkey in your pot and fill with water until just covering the turkey, remove the turkey and note how high the water level is on the pot. That is the amount of oil that you need to add for frying. Don't just fill it up with oil and drop the turkey in, as you'll likely have too much oil and cause problems for yourself. Lower the turkey slowly into the oil when it's ready, think of it like working your way into a hot tub, lower a few inches at a time and let it settle, then a bit more until the whole thing is in the pot.
    • Do use lots of seasoning butter, oil, and sauces to inject the turkey - the flavor is great - but inject well into the meat and not at the skin surface
    • Do season the outside of your turkey as well since the seasoning gets cooked into the outside layer. I cover mine liberally with cajun and creole seasoning, and it's delicious
    • We fry ours for typically 3 minutes per pound. Then I'll pull the turkey out and slice into the breast to check for doneness if it needs a few more minutes or not.
    • Pay attention to the oil temperature while frying; I keep mine between 350-375°F. An average 15lbs Turkey is about ~45 mins to cook. I usually watch it for the first 5 minutes to make sure temps are stable, and then come back outside for the last 10 minutes. You may want to just stay nearby for your first ones and drink a beer.

    That's all I can think of off the top of my head. As long as you measure the oil ahead of time and have a dry turkey when you lower it into the oil (slowly), I've never had any problems frying one - no spills or fires. It's pretty easy, it's really fast, and they taste amazing!

    Happy Thanksgiving!
    Aaannnddd this has tipped me over the edge, definitely trying it. Sounds delicious.

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