Deep fry

Claybear · 11-25-2003, 03:07 AM

I can't remember how long to deep fry a Turkey.
I think it's 5 min at 375. Can somebody help. :whazzup:
Thanks all, Have a nice Turkey day.

[ 11-25-2003, 04:09 AM: Message edited by: Claybear ]

Soft Plastic · 11-25-2003, 03:42 AM

Hey Clay

If I remember right it's three to three and a half minutes per pound. Thats about 45 minuter for the average turkey. The oil temp is correct.

Fishbone · 11-25-2003, 05:35 AM

3.5 minutes per pound on the label. Heat oil to 350, put in turkey, then keep cooking temp between 300 and 350. Remember the flash point for cooking oils is around 400 deg F.

Yum.

Mello-Yello · 11-25-2003, 10:38 AM

Do you guys inject marinade in them too? I'm planning on doing my first one this Thursday. I'm not real big on marinades, as I really like the natural flavors of meats. I'm mostly just a little concerned that it might dry out or something....

M-Y

Firedog · 11-25-2003, 03:53 PM

Make sure you don't have to much oil in the pot before putting the bird in. Turkey cookers cause a lot of house fires every year and would hate to see anyones holiday ruined because of that. Also make sure the bird is dry like mentioned before and completly defrosted. Both of those things can cause oil to boil over also. Be careful and enjoy.

boomer · 11-25-2003, 03:54 PM

Clay, a couple of notes;1. you might want to do a water displacement test to mark your starting oil level- place the bird (still wrapped) in your cooker and fill with water, one inch or so over your turkey, remove the bird and mark the water level on the outside of your pot. It's not a good thing to overflow hot oil. 2. you might want to try using peanut oil; it has a higher smoke point. Fried turkey is great.

sliverpicker · 11-25-2003, 06:14 PM

One marinade that gives the bird a tangy flavor without any of the cajun tonsul scalding is plain ole "Wishbone Italian Salad Dressing". You might rub alittle seasoned pepper under the breast skin for added flavor.

If you haven't tried the HOT cajun injection before, use caution. A little goes along ways!

Wear some protective glasses or goggles also when immersing the bird in the hot oil. That stuff really gets jumping at first contact.

Good luck!

Mello-Yello · 11-25-2003, 07:36 PM

Yeah, I remember watching America's Dumbest Home Videos (or whatever they called it) and a guy sticks this turkey in his fryer. The oil runs over and ingnites. In less than a minute, the whole pot of oil is on fire and everyone is just standing around wondering what to do.

That turkey deserved better...

sturgn · 11-25-2003, 11:06 PM

I have done a few, I have never marinated one, but I do use the cajun rub, everybody seems to love the flavour.

salmurai · 11-25-2003, 11:27 PM

I cook mine for four minutes a pound at my elevation of 2200 ft. Oil temp is 350 degrees when I start and drops to about 315 when I put in the bird. Maintain a nice rolling boil. No rubs, or injecting anything. Just plain. Remove as much fat from the cavity as you can and make sure that it is as dry as you can get it. Save the fat for making gravy. Wear gloves and long sleeves, long pants and shoes too. Don't ask how I know all these safety tips! Works for me. When in doubt, use a meat thermometer. Good Luck and Happy Thanksgiving to All.....

Claybear · 11-30-2003, 01:11 PM

[ 12-10-2003, 04:07 AM: Message edited by: Claybear ]