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Frying a Turkey

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We have a big enough cooker that it will accomodate our 22lb bird, just as it did last year.

We're gonna have a nice spread with the Prime Rib, roast Goose, and Ham. 🙂
 
Originally posted by: compuwiz1
We have a big enough cooker that it will accomodate our 22lb bird, just as it did last year.

We're gonna have a nice spread with the Prime Rib, roast Goose, and Ham. 🙂
Click to expand...

Are you cooking for an entire NFL football team?
 
Originally posted by: GregGreen
Originally posted by: compuwiz1
We have a big enough cooker that it will accomodate our 22lb bird, just as it did last year.

We're gonna have a nice spread with the Prime Rib, roast Goose, and Ham. 🙂
Click to expand...

Are you cooking for an entire NFL football team?
Click to expand...

Having multiple options and leftovers isnt a bad thing.

 
Originally posted by: GregGreen
Originally posted by: compuwiz1
We have a big enough cooker that it will accomodate our 22lb bird, just as it did last year.

We're gonna have a nice spread with the Prime Rib, roast Goose, and Ham. 🙂
Click to expand...

Are you cooking for an entire NFL football team?
Click to expand...

Nope. Large family, who enjoys leftovers. I'd go out to eat, if I didn't so enjoy the turkey and ham sandwiches. 🙂

 
We bought 2 10 pounders this year, one to bake the usual way and then we thought we'd rotisserie the other one.
Can't wait!
 
I've deep fried a turkey for the last 5 years...Thanksgiving and Christmas. Even people that don't like turkey scarf this down....and ask for some to take home.
 
http://www.lnt.com/product/index.jsp?pr...rigkw=fryer&kw=fryer&parentPage=search

Linens and Things has an *electric* turkey fryer for $99 and you can get the 20% off coupons to get it down to $80. Actually allowed to be used indoors so you don't have to worry about burning the house down with propane.

BTW, what was previously said about using water to measure how much oil you need is the right way to do it. Just make sure you dry the turkey thoroughly before you put it in the oil for real.
 
Originally posted by: iamaelephant
What the hell? Only in America would anyone deep fry a turkey.
Click to expand...
You really hate America, don't you?

Why do you bother to post on a mostly-American webforum when you hate Americans so much? I mean besides the troll factor, of course.


 
A few more hints...

turn off the gas when you put the bird in!!!

Also dip it in a few times about 1/4 of the way in, then 1/2, then totally emerged.

Make sure the oil is not too hot.
Make sure to wear heavy BBQ gloves.
Make sure to have a fire extenquisher handy.

After the oil has settled down, light the gas.
 
Keeping the temperature at 350-375 degrees is probably the hardest part, make sure you have it at a consistent temperature before you put the bird in. As previously mentioned, lower it in very slowly a little at a time, the temp will probably jump up and then settle down. Once it's settled down you can adjust the flame up or down as needed. A slight variation in temperature will make a huge difference in how it comes out as you're not really cooking it for that long. 375 ftw.
 
Definately heard it from the US and TV, but it's starting to catch on here now. Always nice to see the news around Thanksgiving. Stories of idiocy and something about fire and oil that people don't understand with some over filling.
Click to expand...

Haha, yeah. My dad always says "Some idiots are going to burn their house down this year cause they're gonna try to fry their turkey."

Sure enough, each thanksgiving some fools start a fire cause they don't know what they're doing.
 
Take that turkey outside. Take extreme caution. If we don't hear back from you by 10pm Thursday, we'll assume that you burned down your house.
 
4 gallons of oil is plenty.

I have fried turkeys close to a dozen times....even twice on national tv. Make sure the bird is completely thawed and dried. Make sure you have removed anything inside the turkey (pop-up buttons, innards, etc.). Make sure the oil never goes above 400*. Use only peanut oil.

Check for the oil level using water as others have described above. This will ensure you do not overfill the pot and start a raging fire.
 
Also, cut the drumsticks/wings off unless you want them super crispy. Throw the drumsticks in with maybe 10 minutes to go and the wings with maybe 7. Depends on the size.
 
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