Have any of You fine folks tried this yet? This has to be the absolute best tasting bird you will ever eat. I tried it three years ago and will never go back to baking ever. The best bonus of cooking your bird like this is that you know exactly how long it takes to cook. It makes it nice to be able to get the bird done at the same time as all the side dishes.Heres how I do it.


1 large turkey, fresh is best.
24 hours before cooking, inject bird with a mixture of garlic powder, hot pepper powder and sage powder mixed into 1 quart of brine(salty water). Inject the mixture into the breast meat until all the solution is used. I got a large horse needle from the vet.You will need a large pot to fry the bird. Before i do the injection I will put the bird into the pot and fill with enough water to just cover the bird and mark the level with a marker. This will be your oil level. The day of cooking, heat oil (I use peanut oil)to 350 deg F OUTSIDE on a large propane burner(I use 100,000 btu).They sell some heavy wire racks to hold the bird , but I use wire coat hangers to pick the bird up with. SLOWLY lower bird into hot oil and cook 4 min per pound. I guarantee you will love it.

Mark

 

I have had turkey deep fried and your right thats some good eating. However i have yet to try it myself.



Wiz

[link:www.clubfte.com/users/thewiz427/index.html|"Wiz's Place"]

 

Deep-frying is the only way to cook turkey. We use the Cajun marinade injector system available from most grocery chains. It gives new meaning to the word 'juicy'. A little advice though, cook two birds, one want be enough.

 

Last night I bought one of those turkey fryers from menards for about $60 oil and setup.

I can't wait to use it on turkey, It's the best!!

I made a bunch of deer steaks marinaded in some hickory BBQ sauce last night, not one steak was remaining, mmmmm ggoooodddd!!!

 

Questions. What do you guys do with the oil afterward? Do you guys use peanut oil? It has a lower flash point, thus a little safer. We are getting one this week to make some turkey for Turkey day. Anyone ever make a "Buffalo-wing" flavored turkey? Sounds like heaven!

 

>Questions. What do you guys do with the oil afterward? Do
>you guys use peanut oil? It has a lower flash point, thus a
>little safer. We are getting one this week to make some
>turkey for Turkey day. Anyone ever make a "Buffalo-wing"
>flavored turkey? Sounds like heaven!


you can re-use the stuff quite a few times, just skim off the junk.

yes peanut oil

 

Well i usually hate turkey day as i only like turkey as a cold cut because i can put enough sauce on it i dont have to taste it. this seems like a nice alternative to the nasty dry turkey, however that buffalo flavored turkey does sound good as i put buffalo (tabasco, or preferrably krystal) sauce on everything.

 

My wife's been doin that for years. It's old stuff down in Louisiana.
You use Peanut oil. You can do many many Turkeys in the Turkey oil.
You must change oil for Shrimp, and also for Mudbugs.
You Deep fry the Catfish, Walleye and Crappie in the Shrimp oil.

Save the containers.
Wait till the oil is a bit cool, and dump the old Oil back into the containers.
I had three containers.
One for Shrimp oil, Mudbugs oil, and Turkey oil.;-)

 

My dad got the big Turkey frier. So far our first couple of debacles involving this beast have been failures. However, I intend to have one good fried turkey at some point. Everyone keeps telling me how good it is.

When we're successful, you guys will be the first ones to know!

XXL

 

I've got a large aluminum pot, that is just about big enough to fry a smaller turkey. I was wondering if the pot has to be stainless steel or if I can use my aluminum pot on a propane burner to fry a turkey, or would the aluminum pot melt at 350 degrees? I've only used it to boil/steam seafood so far.

Thanks,
-Ron

 

Aluminum's OK. We have both.
The Stianless is a class act, and is much easier to clean between Fry's.
We also have a little Aluminum for doing Deep Fried fish on the edge of the lake.
Great for Manitoba Canada where they dont allow campfires.

For the Debacles: This is for a 10-12 Pounder.
Inject the Turkey at least a night before the cooking.
Get the oil to 350 Degrees.
Use some sort of a holder for the Turkey, and dunk him for about 45 Min.

The Variables: If your pot isn't big enough, your gonna lose all your temperature when you dunk the cold Turkey into the Hot oil.
So you may have to leave him in there for 10 min longer.(approximatly)
Our Pots hold 7 gallons of oil.
In the Bigger pots, the Turkey doesn't touch the sides of the Pot. That can cause burned areas.

If you dont have a Thermometer (bad news) you can put a wooden match in the oil. When the match lights up, the oil is ready for the Turkey.

If your gonna dump that oil?
You can use corn meal to absorb it, and then use it in Fish bait, or (somebody told me this) you can dump it between the rows in your garden. I'tl keep the Cats from Scatting in your Carrots.
If you burn a little of it, similar to Bacon Grease, It makes pretty good Black Bear bait.

 

I have seen this on TV but never in person. Of course the TV News people villify the fryers as dangerous and foolish. The health ***** will tell you it makes a healthy food, unhealthy. Me, I just think the preparation is different, and that is why Americans want to do it. How much different can it really taste from the texture of Fried Chicken?
Hmmmmmm. Col Sander's Fried Turkey?

 

>I have seen this on TV but never in person. Of course the
>TV News people villify the fryers as dangerous and foolish.
>The health ***** will tell you it makes a healthy food,
>unhealthy. Me, I just think the preparation is different,
>and that is why Americans want to do it. How much different
>can it really taste from the texture of Fried Chicken?
>Hmmmmmm. Col Sander's Fried Turkey?

Ooooh, HECK yeah. Extra-Crispy-Buffalo-wing Turkey! I've got some work to do.

 

The best recipe I have had is orange juice, tabasco sauce and ground red pepper mixed together, It sounds crazy but god is it good

 

That does sound pretty good.