Turkey Frying Help

[Robja]

BOX I hope you don;t mind me posting this in your world but I figured your world would get more exposure than the grilling section.

My bride has decided for me that I need to fry a Turkey for Thanksgiving since we have her family over every year for supper and the mother in law and sister in law take all the turkey thats left over home with them.

First off I already have the necessary equipment. My stainless steel burner stand with a 32qt stanless steel pot with turkey rack, thermometer and injecter.

I just need to know how many minutes per pound. What kind of oil and any marinade ideas ya'll may have. Oh ya and what temperature the oil needs to be.

Thanks in advance for your help.

Jay

[clt_capt]

32 Qt may be a bit small - unless you have a small turkey...

Figure on 3 minutes per pound

Peanut oil works best as it has a very high smoke point.

I've used some of the Cajun marinades, but plain old garlic butter works pretty well.

You need to figure the oil amount very carefully - the easiest way is to put the raw turkey in the pot and fill with water.

Remove the turkey and measure the water. Dry the pot and the turkey. Fill the pot with oil - heat to 325 - not over 350.


MAKE SURE THAT THE TURKEY IS BONE DRY WHEN YOU PUT IT IN THE HOT OIL...

You want to get the bird to 170 - 180

[Captain Michael Buffington]

32 Qt may be a bit small - unless you have a small turkey...

Figure on 3 minutes per pound

Peanut oil works best as it has a very high smoke point.

I've used some of the Cajun marinades, but plain old garlic butter works pretty well.

You need to figure the oil amount very carefully - the easiest way is to put the raw turkey in the pot and fill with water.

Remove the turkey and measure the water. Dry the pot and the turkey. Fill the pot with oil - heat to 325 - not over 350.


MAKE SURE THAT THE TURKEY IS BONE DRY WHEN YOU PUT IT IN THE HOT OIL...

You want to get the bird to 170 - 180

try the injecter. The garlic butter is fantastic. It's the only way we cook turkey. Juicy and delicious!

Mike

[Sea Draggin]

I have been contemplating getting one of the new infra red deals. I understand that once you go that way and eliminate the oil, you will never go back.

[dolphinfrenzi]

Everything clt_capt said is dead on. 3 minutes is correct, you want to keep your temp about 350 consistently that is why Peanut oil works better it maintains consistently. SAFETY first. TURN the fryer off when you put the fresh (NOT FROZEN) turkey in, then fire her right back up, helps to have a person there with a fire ext just in case, I have done alot of them but safety is ALWAYS first. First use Creole Butter Cajun Injector atleast 2 jars makes it better. then put the rub all over it, you will love it I promise

[HOLWACHAGOT]

Thaw the bird completely by soaking in water. Figure the amount of oil you'll need using water and the actual bird also. Peanut oil is a must! Unless there are peanut allergies to be concerned with. Get the oil a bit hotter than you want it to cook...it's gonna cool when you dunk the bird. I usually get the oil to about 375 and cook around 325-350. (Don't let it stay hot like that long)

Dry the Turkey with a towel as best you can.
INJECT THE TURKEY WITH HONEY.
Pat all over with salt and pepper rub.
Let her rip.

This is by far my favorite way to fry them so far.

Holwachagot

[saltwaterbucks]

Some great advice above.

Let me repeat some of it, DON'T PUT A FROZEN TURKEY IN HOT GREASE. DON'T EVEN PUT A WET TURKEY IN HOT GREASE. And I totally agree, get the grease hot, then turn the burner off to put turkey in and then relight.

[Robja]

Thanks for all the info guys. A friend of mine used to cook quite a few birds around Christmas and I would hang out as a BEERSTANDER and watch but never tried to do one myself.

[flatland fisher]

I really like the creole butter marinade or rum butter, along with the cajun shake inside and out.

While we are making the mess we usually do 2 or 3 birds.

Lower the bird in very slowly with a gloved hand.

[Deep C]

Peanut Oil... I do 12-14 pound burd in about 35-37 minutes...