#239785 - 12/05/0611:42 AM
Re: Who's deep frying their turkey????
Crazy Ivan
Registered: 08/26/02
Posts: 18022
Loc: New Milford, and Anywhere Salt...
Quote:
Originally posted by tope7: here's 1 tip for you. Coat the outside of the bird in yellow mustard. You will not taste it when it's cooked and it keeps the skin from turning black. You will get that nice golden brown cooked in an oven look. And beer is good too!!!!!
I have heard that a few times on the message board but all the birds I have fried have never come out burnt. All have come out with a nice golden brown color...
Might be because I cook at 325....
I'm not fat, I'm fluffy!
Judge Smails:
"Its easy to grin, when your ship comes in, and you've got the stock market beat. But the man worth while is the man that can smile with his shorts too tight in the seat."
I agree with Crazy Ivan, keep the temp at 325 and the bird will come out fine.
I have fried several birds around 15lbs. It takes about 45 minutes. One Thanksgiving it was real cold and windy and I had to surround the fryer with empty garbage pails to keep the temp steady!
You have to keep an eye on the fryer at all times. So I recommend a full cooler!
If you have used up all of your sick days, call in dead.
It's a party so the cooler goes with out saying but other than that, I've got - check oil level, make sure turkey is completely thawed & dried, marinade is take it or leave it, some sort of wind block & 325 deg oil for three minutes per lb.
Thanks for all the great advice, I can't wait to try this and will let you know how it turns out. Only 20 days left.
I'm thinking of cutting a slot in a galvanised garbage can and setting the burner and pot inside for a wind break, you can still watch it like a hawk & all the gas controls are on the outside. took me over an hour to heat it up to 325 degrees on thanksgiving, I like 350 better but didn't have the patience. I use an italian dressing marinade to inject the turkey, have to be careful of the size of the particles in the dressing as they will clog the injector. I also went 3.5 mins per lb, even though I can't eat it I don't want to get the family sick! (well not all of them anyway!) Beer helps but not too much, when you immerse the bird do so slowly, watching how it bubbles. it took me at least 3 min to fully immerse the bird on thanksgiving. good luck Lew
fishing has been my best and truest friend for the past 57 years!
#239790 - 12/06/0604:28 PM
Re: Who's deep frying their turkey????
Crazy Ivan
Registered: 08/26/02
Posts: 18022
Loc: New Milford, and Anywhere Salt...
Quote:
Originally posted by On Our Way IV: I agree with Crazy Ivan, keep the temp at 325 and the bird will come out fine.
I have fried several birds around 15lbs. It takes about 45 minutes. One Thanksgiving it was real cold and windy and I had to surround the fryer with empty garbage pails to keep the temp steady!
You have to keep an eye on the fryer at all times. So I recommend a full cooler!
Constant temp is key. Just like smoking fish is key. along with a good supply of beers
I'm not fat, I'm fluffy!
Judge Smails:
"Its easy to grin, when your ship comes in, and you've got the stock market beat. But the man worth while is the man that can smile with his shorts too tight in the seat."
If anybody needs to get rid of their fryer oil after cooking their meal, let me know. I can use it.
Militant Bluefish Jihadist
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i just did my first one today for our dinner. i will never eat a turkey any other way. before today i used to mainly eat dark meat because the white always seemed dry to me. todays turkey was the moistest meat i have ever had off a bird. awesome. 40 minutes from start to finish. it was that easy. everybody loved it. i would reccomend anybody do it. i got my setup from target for $30 bucks it was on sale. i walked out with the cooker and oil for $50. glad i snatched it only one on the shelf. good eats!!!!!
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#888855 - 11/23/0704:23 PM
Re: Who's deep frying their turkey????
[Re: jonh]
Crazy Ivan
Registered: 08/26/02
Posts: 18022
Loc: New Milford, and Anywhere Salt...
Originally Posted By: jon h.
If anybody needs to get rid of their fryer oil after cooking their meal, let me know. I can use it.
I still have some fry oil from the last ctf game dinner. Strained it and keep it in my garage. I think you can keep it for a year..
I think this year was the first I did not fry up a bird. Gotta get another fry thermometer..
I'm not fat, I'm fluffy!
Judge Smails:
"Its easy to grin, when your ship comes in, and you've got the stock market beat. But the man worth while is the man that can smile with his shorts too tight in the seat."
you do........ 
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