Deep Fried Turkey

[PeterMac]

Not fishing, but it sure is good eating http://www.ifish.net/forum/images/graemlins/smile.gif http://www.ifish.net/forum/images/graemlins/smile.gif http://www.ifish.net/forum/images/graemlins/smile.gif. I have only done this a few times, but can't imagine cooking a turkey the old fasioned way again.

Anyone have any tips for doing this? My biggest trouble is judging how much of the peanut oil to put in the pot. Also, getting the seasoning injected evenly has proven difficult.

Next to fresh crab or salmon, this has to be climbing the list as my favorite food http://www.ifish.net/forum/images/graemlins/grin.gif I will be joining the Fat Boy Club after the first of the year!!!!

Merry Christmas!
PeterMac

[TideWater]

You can get the correct amount of oil by putting the bird in the pot and add water to fill. Now take bird out, and see where the water line is. Add oil to that line.
http://64.21.3.48/rbjb/rbjbboard/

[PeterMac]

Jeeezzzz Tide, that is brilliant!!! http://www.ifish.net/forum/images/graemlins/grin.gif http://www.ifish.net/forum/images/graemlins/grin.gif http://www.ifish.net/forum/images/graemlins/grin.gif
So simple, I am actually a little embarassed http://www.ifish.net/forum/images/graemlins/blush.gif......

Good link too for us BBQ lovers....


Thanks!
PeterMac

[This message has been edited by PeterMac (edited 12-22-2000).]

[Scarecrow]

PeterMac, Also, I always dry the turkey inside and out with paper towels before submerging it slowly. That helps in keeping it from overflowing. You are correct about the taste difference between the deep fryed and the oven roasted turkeys. We've been injecting and frying them for several years and haven't oven roasted one since.

Merry Christmas to all!



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Bob G.

[Trick]

How many times can you reuse the oil and how do you store it? Pretty spendy operation buying new oil each time. Cost twice what the bird does. What oil do you perfer the most, corn, vegetable, peanut or other???

[Hammer Bob]

I think everyone uses peanut oil because it holds up to high heat better than the other oils mentioned. I'd be careful storing oil used for cooking for any length of time. Mybe plan on frying several turkeys over a few days time......there's a leftover problem for you.

My $.02 worth throw away the turkey meat and feast on the skin...maybe not heart smart but ummmmmmm!

[Deleted User]

Do you guys think this would work with salmon or steelhead? Skin left on or not?

[RW]

tshickam, You can store the oil for a couple of months, it needs to be kept in a cool place. I would also advise that you make sure the top is completly covered so dust and other things can't contaminate the oil. After the oil cools simply strain it and store. Peanut oil is the best like Hammer Bob said, but is costly. Good luck, RW

[hawgcatcher]

I must admit that deep fried turkey is mouth watering. The only thing that keeps me from doing it is a video on Americas funniest videos a few years ago. These guys did it on the back porch. When they dropped the bird in, it overflowed and the oil lit up like a flame thrower. It shot a flame clear to the roof. It was kind of funny to see but putting the fire out and the cleanup must have been a job. So I think I will have it at friends place.

[smilesforu]

Rt you want to deep fry a whole fish? Hehe I like it. We use a barbecue wire rack that secures the fish between wire racks. I see no reason why you couldn't put that into the oil if it fits the oil pot. I know salmon and steelhead can be filleted and deep fried by itself...Never thought about doing a entire fish. This would of course be served with a cheese fondue I hope http://www.ifish.net/forum/images/graemlins/grin.gif

Tight Lines

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Marty M
Steelheader.net (http://www.steelheader.net/)

[PeterMac]

The key to keeping that from happening is to dip it about 1/4 of the way in, take it out, and repeat going 1/2 the way in, repeat this process slow until submerged (okay you perverts, I am talking about the turkey in the oil http://www.ifish.net/forum/images/graemlins/grin.gif). The water in the bird causes it to spit something fierce if you just drop it right in the oil. Of course, the proper oil level is important, but thanks to tidewater, we all know how to get this part of it right!!!!

PeterMac http://www.ifish.net/forum/images/graemlins/smile.gif

[Deleted User]

But of course Marty. I like to tease my blood vessels by coating them with cheese first and then having the omega-3 salmon fats disolve them right off a few minutes later. Fun! So much fun in fact that I then pound the ice cream and follow that with the O-3 rich Flax oil. Really keeps the veins jumpin'. http://www.ifish.net/forum/images/graemlins/smile.gif I saw the large pot that Bev and Dot used to do this with a turkey (YUM!) at the Ifish party, and what I had in mind was a half of a salmon or steelhead to fit in the pot. Freezing then thawing the other half later to cook in the saved and refridgerated peanut oil should do a great job of remoistening the fish. Another real important thing to do with this type of cooking is to rub the fish or turkey well with some oil before ... ah, nevermind. After injecting the fish with seasonings I would also put some right into the oil. If someone tries it let us know how it works and tastes. http://www.ifish.net/forum/images/graemlins/smile.gif

[This message has been edited by RT (edited 12-23-2000).]

[meyersbilly]

Don't forget to do your ducks and geese this way. Yummmmyyyy

Here's a silly thing to mention, but it's something one of my Canadian buddies didn't realize. No matter how quick or drunk you think you are, fetching the dropped fork out of the hot pot isn't a good idea.

[This message has been edited by meyersbilly (edited 12-23-2000).]

[Pilar]

I guess I could use the crab cooker burner with a bigger pot, right? I first had this treat in Nachitoches, Louisiana and it rocked. Maybe I'll get a turkey fry pot for Christmas, hint, hint. I've been a good boy, Santa, honest.

Absolutely do this outside, my neighbor almost burned down his garage when the oil boiled over and lit off. Yes! fire department and the whole nine yards. We do blackened fish and tuna canning outside too for unremovable smell reasons.

You guys always make me hungry with your cooking tips!

The bend is your friend!

[Mr. Fisherman]

PeterMac,

I measure water to cover the bird as mentioned above but with a few distinct differences.

First, The water (oil) level dosen't have to completely cover the bird. It only has to come within about two inches of the top. These exposed areas will still cook and are mainly the butt and leg bones anyway. Using a slightly lower oil level helps to reduce the chances of boil over resulting in possible injury of fire.

Second, I made a stick and marked the level and how much the bird weighed. I usually try to find a 12 lb bird as it is perfect for my cooker. I also like to fry two chickens at a time and have a mark on my cooking stick for them. (3.5 to 4 lbs ea)

Peanut oil is the only way to go for several reasons. First it has a higher flash point meaning that it is less likely to flash over in the event of a boil over. Second, it has a rich flavor and will store longer because it does not break down as fast as other oils.

You can reuse the oil many times if you filter the oil before you store it. Filter pumps are available for about $25.00 and pay for themselves with the first couple of uses. Buy extra filters because you will need one every time you cook this way. Store the oil in a cool dark place. The oil gets better with use because the marinades season the oil. Kind of like dutch oven cooking with a seasoned kettle (YUM).
Since the oil is used at 350 degrees I wouldn't (haven't) been overly concerned about reusing the oil. If the oil starts to break down or smell rancid it is time to get new oil. I bought 5 gallons for $35.00.


Injecting marinade is great! Here are a few tips.

Pour the marinade into a small jar or bowl. This way you don't contaminate the rest of your marinade with the injector. I use about 4 to 6 ounces for a 12 lb bird.

Fill the injector then center the needle on a breast (Turkey RT!) and start at the bottom of the bird and put about a third of the injector here, slowly pulling the injector out slightly. without pulling the needle out push the needle in to one side injecting about another third then do the same on the other side. Repeat this procedure on the other breast then both legs. The key to getting good dispersment is to use a good fluidized marinade and to slowly inject it while slowly pulling the needle out. I like to top it off by injecting a little marinade under the skin and rubbing down the bird with cajun spice.

I put the marinated and rubbed bird in a garbage sized plastic bag and let it sit in the fridge for two days. Makes all the difference in the world.

When you are ready to cook the bird make sure to wipe the bird out with paper towles. Oh Yea! MAKE SURE TO REMOVE THE NECK AND ENTRAILS BEFORE COOKING! Trust me I know http://www.ifish.net/forum/images/graemlins/rolleyes.gif

I place the bird on the cooking rack and place a couple of paper towles under each side to catch any fluid that leaks out while the oil is heating up.

Heat your oil to 350 degrees.

Use good leather gauntlets or welding gloves. When you start to lower the bird a lot of steam comes up from the pot. The last thing you want to do is let go and drop the bird into the boiling oil. That's how that famous video was made of that guys porch going up in flames.

Always cook outside. I like to spread out cardboard to catch any oil that sprays out. Keeps the drive way looking nice.

I disagree with repeated dipping of the bird. Using gloves mentioned above just slowly lower the bird to avoid overflowing the oil.

Cook at 350 degrees for 3 minutes per pound and add three minutes to the end. Always check the temperature with a meat probe (remove the bird from the oil before checking with a probe).

When the bird is done slowly remove it and allow it to drain. With the bird still on the stand I like to let it drain and cool on the cardboard.

About 5 minutes later carve it up. I usually do this outside and take the carcase right to the garbage. Makes cleanup a breeze.

Hope this helps. I love fried bird.

RT, Yes you can fry fish this way! It is fantastic. I like injecting Salmon or Tuna with lemon or lime juce and rubbing them down with lemon pepper or cajun spice. 3 Min/lb plus 3 min. Fantastic.

Don't panic if the bird looks burned. The skin is cooked to perfection just try it!

By deep frying it sears the meat and locks in the juices. Makes for the best eating ever. The bird will look over cooked and dry at first, but let it rest (cool) for about five minutes and the juices relax and make for some savory eating.

Good luck,

Mr. F.

p.s. Will cook for fishing trip....


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Live to Fish
Fish to Live

[This message has been edited by Mr. Fisherman (edited 12-24-2000).]

[STRIKE ZONE]

Thanks for all the good tips and ideas,as I
received a cooker for christmas.I plan on
cooking my first one for the super bowl.What is the best marinade for this???????Good luck, STRIKE ZONE

[Willie]

Food TV has a web site with some pretty good recipes. Also, Justin Wilson has some cookbooks that are great if you like cajun.

I take the following and put in a blender or food processor for 5 minutes. Then inject the entire amount. I usually do a 12 to 15 lb bird.

1/4 cup creole seasoning
1/4 cup honey
1/4 cup apple cider
1 full beer
a few shots of hot sauce
a few shots of worstershire
salt and pepper

If the creole seasoning you use has any large seeds, make sure you filter before injecting. This will keep your needle from clogging.

[STRIKE ZONE]

Thanks Willie,
Just two more questions.
#1 How long do you marinade bird before you put in cooker?????
#2 Shot's as in shot glasses or drop's out of
container???????
Good luck, STRIKE ZONE

[Willie]

I usually inject the bird a day ahead of time.

Shots would be from the container. I guess in recipe talk it would probably be dashes.