A few years ago a friend of mine mentioned that her family had decided to deep fry their
Thanksgiving turkey. My first thought was, "Ewww. How gross can you be?" My second thought was, "Well they are from Louisiana, they deep fry just about everything down there."
Although invited, I couldn't attend her family's fried delight but to this day she continues to rave about that deep fried turkey. In the years since then I have heard more mention about this curious manner of turkey preparation. It seems not only is the frying time fairly quick but the turkey meat is rumored to be among some of the most delectably moist pieces you will ever have the pleasure of tasting.
As we prepare for next week's Thanksgiving feast at my house and are tossing around various meal ideas, the deep fried turkey concept is among the top contenders at the moment. From what I have read it sounds intriguing and downright tasty.
Nevertheless, deep frying a turkey requires thoughtful planning and the right utensils. The process for deep frying a turkey is not one to be taken lightly, you are dealing oil heated to 350 degrees. Unless you are a seasoned pro you should
follow directions carefully when undertaking this endeavor.
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Reader comments (Page 2 of 2)
I purchased the turkey fryer (Around $80.00), then purchased the 5 gallons of Peanut Oil (around $25.00). Purchased a nice fresh 20 lb turkey - NOT frozen (around $28.00). Total cost about $135.00. I then proceded to fry that bird expecting this delicious delicacy. The turkey was terrible with no flavor whatsoever.
ReplyThis year I'm slow-roasting and basting my bird the ole-fashioned way Mmmmm good! Whoever tells you that frying a turkey is great has no taste buds. Out of all of the turkeys I have ever prepared and cooked the fried version was a complete waste of my money, time, and effort. The mess at the end with having to dispose of 5 gallons of oil and then the clean-up of the fryer just reinforced my believe that there is absolutely no better way to cook at turkey then to do it slowly. Fryers were made for French fries and that's about it. But hey if you like to eat crunchy and burnt things, then go -for-it!!
ReplyDeep fried turkey! The absolute best. Char-Broil has a new turkey
fryer that uses no oil! My dad loves to fry turkey and chicken, so he
bought one of these just yesterday, figuring it would be cheaper in
the long run, because he would not have to keep buying the oil. It's just as good, only no oil.
PEOPLE! PEOPLE!
ReplyAmong the various do's and dont's with Turkey frying,
For a successful Turkey.
Dont take your Turkey out of the refer and drop into your hot oil!
No it has nothing to do with saftey! It will drop your oil temps so low that you will spend a half hour trying to get the oil back up to
350'
Let that Turkey rest at room temp for 3 even 4 hours with a loose paper cover. NO. its not gonna go bad in that short time.
I consider this the most forgotten aspect of Turkey frying thats
overlooked.
Fry Turkey expert
BIlly
Tom the turkey commented how he was not impressed with Fried turkey. Everyone please consider that every recipe, etc. I've seen says "10-14 lb turkey". I actually prefer a 12 lb max. A 20 lb turkey takes too long to cook and you do indeed have VERY dry parts and rather tasteless. there is a reason everyone suggests 10-14 lbs.
ReplyI'm enjoying the 'new' rage -deep-fried turkey - because about 25+yrs. ago, my late husband and I learned of this technique by watching THE CAJUN COOK - on PBS. At that time, the cooking was done in a big soup pot on top of a bbq grill! No fancy cookers with timers! Through trial and error we soon learned it was better to heat the oil on the kitchen stove and then transfer the pot onto the grill because it took too long for the grill to reach a boiling point! Then the trick was lowering the bird into the pot without splashing hot oil and setting everything around on fire!! We ended up typing a thin rope around the bird, being sure to leave two 'handles' so that 2 people could carefully lower the turkey! But all the work was worth the efforts when after just 40 minutes (4 min. per pound) we sunk our teeth into the juiciest, best-tasting turkey any of us had ever tasted! SInce our first turkey was prepared on Mother's Day, my mother, as well as our friend's mother, were guests. In their late 70s, both ladies watched the men preparing this most unusual feast and each vowed they would NEVER eat it since it couldn't possible be thoroughly cooked! But once they saw everyone, including the fussy teenagers present, literally devour the luscious meat, they ate! As for being greasy, the meat was far from that! Because the oil is so hot, it immediately 'seals' the turkey so that the oil doesn't penetrate the skin or the meat. We've also cooked Cornish Hens and a whole chicken and these are also delicious. We still don't have one of the new turkey cookers but occasionally my new husband and I still make a deep-fried bird! Enjoy.
ReplyI've been doing this for over 15 years. The first year my mother-in-law wasn't too sure of this anw brought her own baked turkey. After having the deep fried, now it's the only way she will eat turkey. Be very careful the "kits" they sell at Lowes etc. are pretty flimsy. I went to a restaurant supply house got a wide based burner and stock pot with basket and it is great and very stable. Furthermore, baste the bird overnight, at least, in cayeene pepper and Tony Saceries sp? seafood seasoning, when you think you have enough on it add more. Cook at 350* until the bird floats, about 5 minutes a pound or until it floats. Crispy outside and moist inside. I do about 7 for friends and family on Thanksgiving Day. Enjoy!
ReplyI have done the deep fry for about ten years with different marinads injecting them with all sorts of flavors !!! it is can be a very speecial bird you can really ENJOY!!!!!
ReplyIf your deep fried turkey turned out bland, you just did it wrong. I agree that you should leave it out just long enough to not be so cold when you fry it (but not so long you cause bacteria to grow!).
ReplyAnd, you absolutely should do a spice rub. The trick is putting it under the skin. Use your favorite herbs and spices to make a rub, then loosen the skin from the meat and rub the spices directly onto the meat. That way the flavor goes right to the meat and doesn't wash away in the oil. It's more work than putting it on the outside of the skin, but wow the taste difference is worth it. Actually that's the best way to get flavor in the meat no matter what method you use. Deep fried turkey is surprisingly moist, non-greasy, and tasty. There is one better tasting way though if you know what you're doing: deep pit turkey. Oh, smoky-flavored heaven.
Fried turkeys are really good. The only thing I can say is that you have to be really careful in preparing the turkey. They are dangerous if your not careful. Beat place to attempt this is out in the middle of a paved driveway, at least 10 to 15 feet away from any kind of structure. never in an enclosed area. then just follow the directions that come with the turkey fryer, and it will be great. also you can do a standing rib of beef roast in the fryer the same way. It comes out really good.
ReplyI had my first fried turkey about 8 years ago while visiting family in Georgia. You couldn't get a turkey fryer here at the time so I had them bring me one and we have fried our turkey every year since.
Replytom the Turkey....did you put a rub on the turkey or inject anything into the turkey? I have used a rub and I have fried it with nothing on it. Still think it is the best way to cook a turkey. For all of you who aren't sure of the whole frying thing because of the oil let me tell you....my turkey fryer holds about 3 gallons of oil. when the turkey is done and I funnel the oil there is still almost 3 gallons of oil left. So the frying uses very little oil.
Upon reading the above accounts of how the fried turkey turned out to the taste, I am inclined to stick to the old-fashioned method, in the oven or the way my husband cooked it, on a spit over a bed of Kingsford charcoal. Cheaper and no messy oil to dispose of.
ReplyBy the way, how do you people who cook with oil dispose of the used oil? It's no wonder our environment is going downhill at such a fast rate.
You have to be careful because when you put the turkey in the boiling hot oil he tries to flap his wings a lot and oil gets everywhere, but he stops doing that pretty fast. Turn off the burner before you put the turkey in or the splashing oil will catch on fire and burn your house down.
ReplyI have been frying turkeys for about 15 years or so. Some years up to 10 or 12 per holiday. They are always fantastic, tender, juicy and not greasy. When you are sizing up the job,try not to go over 13 - 14 lbs. 12/13 lbs work best. When the turkey is completely thawed put it in the pot the night before, add water to the top of the turkey. Remove the turkey, allowing all the water to drain out. Make a mark inside the pot at the top of the waterline (scratch it with a nail or something). Wash out the pot for the next day and when you add the oil, go a little lower than the mark maybe as much as an inch, remember this, Oil expands as it heats up.
ReplyI used to make up a marinade, but found several brands that are much easier to use. If you can find Lou Anna creole Garlic, it is the best. If comes in a pouch inside a plastic jar with the injector needle. If not Tony Chacheres has injection kits too, and they are also good. Inject as many spots as you can, making sure you inject the breast at different depths and locations, don't forget the legs and thighs. Set the whole bird in a large plastic (clean/unused garbage)bag and cover the bird top to bottom inside and out with Tony Chacheres creole seasoning..try to get it under the skin too. Let it sit overnight in the fridge to fully marinate. Next Day..I preheat the Peanut Oil to 375, and then add the turkey VERY slowly and carefully.This is done even better with some long leather gloves, similar to welding gloves. Expect a lot of splatter, just take it slow and easy. Once the turkey is fully submerged
The oil should drop to about 350, maintain 350 as closly as possible,
cook it 3 1/2 minutes /lb. ex 13lb will be done in 45 or 46 minutes. Let it stand for a little while. If you have some lined kitchen gloved, kind of like playtex, it makes carving much easier.
Remember the Rules
1) Do this Sober
2) Keep children and pets away
3) Accidents do happen, keep an approiate type of Fire Extinguisher nearby
4) Most important...Enjoy!!
I have been frying turkeys for about 15 years or so. Some years up to
Reply10 or 12 per holiday. They are always fantastic, tender, juicy and
not greasy. When you are sizing up the job,try not to go over 13 - 14
lbs. 12/13 lbs work best. When the turkey is completely thawed put it
in the pot the night before, add water to the top of the turkey.
Remove the turkey, allowing all the water to drain out. Make a mark
inside the pot at the top of the waterline (scratch it with a nail or
something). Wash out the pot for the next day and when you add the
oil, go a little lower than the mark maybe as much as an inch,
remember this, Oil expands as it heats up.
I used to make up a marinade, but found several brands that are much
easier to use. If you can find Lou Anna creole Garlic, it is the
best. If comes in a pouch inside a plastic jar with the injector
needle. If not Tony Chacheres has injection kits too, and they are
also good. Inject as many spots as you can, making sure you inject
the breast at different depths and locations, don't forget the legs
and thighs. Set the whole bird in a large plastic (clean/unused
garbage)bag and cover the bird top to bottom inside and out with Tony
Chacheres creole seasoning..try to get it under the skin too. Let it
sit overnight in the fridge to fully marinate. Next Day..I preheat
the Peanut Oil to 375, and then add the turkey VERY slowly and
carefully.This is done even better with some long leather gloves,
similar to welding gloves. Expect a lot of splatter, just take it
slow and easy. Once the turkey is fully submerged
The oil should drop to about 350, maintain 350 as closly as
possible,
cook it 3 1/2 minutes /lb. ex 13lb will be done in 45 or 46 minutes.
Let it stand for a little while. If you have some lined kitchen
gloved, kind of like playtex, it makes carving much easier.
Remember the Rules
1) Do this Sober
2) Keep children and pets away
3) Accidents do happen, keep an approiate type of Fire Extinguisher
nearby
4) Most important...Enjoy!!
My family is from Florida, we have deep fried our turkey for years at Thanksgiving. We have never burned down any houses, or stuffed it with tobacco. Tradition in our family is deep frying the turkey. I think it tastes great. Try it... you'll like it. But be sure to be responsible about it!
ReplyDeep fried turkeys are fantastic. If you follow all of the directions closely then there will be no problem. When they say lower the bird into the oil slowly they mean just that, SLOWLY. If it takes a minute or two then that is what you do. I suppose there are people who won't like them cooked this way but I wouldn't rule out that they just didn't cook them right. One huge plus is that keeps the oven free for baking or cooking other things. If you want the fire department to show up then by all means cook the bird on your deck or in your bedroom or garage after you have knocked back a couple cases of beer. Keep hugging those trees there Robert and have a nice Thanksgiving.
ReplyIf you have the t-bird holder that comes with the kit u can do 9 cornish hens in ahurry !!!!!!
ReplyI too love deep fried turkey but to me there is only one problem with that ,and that is it does not refridgerate well after cooking it. Even with saran (plastic) wrap the turkey gets very hard in the fridge.Roast turkey stays pretty moist for a couple of days if not longer.But like I said at first, I too LOVE deep fried turkey so do yourself a favor and if you are not feeding a large crowd get a smaller turkey ,eat it that day, and enjoy!
Reply