• We’re currently investigating an issue related to the forum theme and styling that is impacting page layout and visual formatting. The problem has been identified, and we are actively working on a resolution. There is no impact to user data or functionality, this is strictly a front-end display issue. We’ll post an update once the fix has been deployed. Thanks for your patience while we get this sorted.

Turkey Fry

Status
Not open for further replies.
lupi

lupi

Lifer
So I've got a bird in the freezer that was given around turkey day as a freebie for buying some groceries. Always wanted to try frying one, so looks like a perfect opportunity to get rid of it.

Seems pretty simple other than everything talks about marinading it first. As I haven't done that before, looking for a good simple marinade to add.
 
Don't really need to marinade/brine it. I mean, you can, just make sure you let that sucker dry and get to RT before adding to the fry oil.

main thing is to make sure it is fully thawed--don't want hot oil splashing in your face. Well, unless you're into that, I guess.

I'd suggest a dry brine in the fridge overnight before frying it the following day. rub it down with salt and whatever kind of spices you like--I dunno, garlic, thyme, cayenne pepper, etc. Really, salt is the most important part. Leave it uncovered in the fridge.
 
Juts make sure it is 1000% thawed and ambient temp before you dump it in the oil. Make sure the oil isn't too hot. We did a brined turkey a few years ago. It was a pain in the ass but it did make for a very tender and juicy bird. And I'l also say that absolutely the best turkey I ever ate was fried, but it was pain in the ass squared.
 
Last edited:
We did a fried turkey for thanksgiving. Its really simple just takes a couple days to really prep the bird. Cooking it is pretty quick and easy.

We put the turkey in the fridge like 4 days before to start thawing it. A full day before we put it in room temp water (the brine). The morning of we took it out and let it dry. We added a brown sugar rub my friend had and let it sit on the counter for ~4 hours.

The actual frying should be done somewhere outside and off to the side. Somewhere a little spilled oil wont be a big deal. Just bring oil up to temp (took a good 30 minutes i think for us...had like 3 gallons of oil? (cant remember exactly to be honest). Then its best to use two people. One lowers the turkey in slowly and the other holds the lid covering it as best as you can. Youll get some oil popping so nice to protect yourself as best you can. Once the turkey is in just sit and wait. Get a good meat thermometer. Look online to see how long your turkey should take to cook. Once the time is there....pull the turkey out and let it drip for 30 seconds or so then start probing it. Be sure not to hit bone. If not at temp put back in. If at temp....place on a baking sheet and let it cool for a bit. Carve and eat!


It really is a simple process. Just have to do it in steps a few days in advance and those steps take 5 minutes at most.
 
I've fried many turkey's. The biggest mistake aside from trying to cook a turkey that isn't fully thawed is to fill the fryer more than a third full. Make sure to fry it in the legs down position else, the cavity acts like a giant ladle that holds the hot oil. Move the turkey slowly while putting it in or taking it out. Leather gloves are a good idea when lifting the bird. If you do get splashed or spit on by hot oil DON"T jerk and scream like a little girl. The jerking is the dangerous part, the screaming is just annoying. If the grease should catch fire, turn off the gas, don't try to put out the fire, you can't. A fully involved oil fire will melt steel, burn concrete and make for a REALLY bad day. The good news is that you have to be really stupid to allow a oil fire to get started.
 
Status
Not open for further replies.

TRENDING THREADS

Back
Top