questionsany one interested in my step-by-step turkey…

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Turkey Frying 101...

First off you'll need to buy your stuff.

Fryer
http://www.amazon.com/Bayou-Classic-3066A-30-Quart-Outdoor/dp/B0000BXHL0/ref=sr_1_2?ie=UTF8&qid=1291125126&sr=8-2

Peanut Oil
Recommend Costco's kirland Cargill oil, 5 gal for 25ish.

Clean up
I use a permanent coffee filter and funnel back into the plastic container when its still warm but not hot. Put it back in the fridge or cool garage for storing up to 6 months.

Inject stuff - BTW this is way too damn expensive, this would be an example.. Just go to walmart or your grocery chain and they'll have something similar for like $9.
http://www.amazon.com/Butterball-BSK-Turkey-Seasoning-Kit/dp/B002SPQIMO/ref=sr_1_2?ie=UTF8&s=grocery&qid=1291126012&sr=8-2

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Brine - I recomment going to home depot and getting a 5 gal bucket to submerge your turkey in. You can use your fryer too if you'd like. Here is a recipe, I learned everything about smoking meats from this site. pretty gangster:
http://www.smoking-meat.com/brining-meat.html

Turkey- you'll need to get a Turkey about 2 or 3 days before your fry. It must be 15 lbs or less, anything more will cause the uncooked meat to stay at a bad temperature for too long. Let it thaw then take all the baking stuff off and out. No plastic thermometer or leg ties. Also remove all the neck and the pouch at the very bottom, sometimes you'll need to work a little to find that pouch of stuff.

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Measuring - put the turkey in the empty fryer, add water till it is covered. Don't exceed the overfill line. Take your turkey out and where the water stands is where you'll need to put the oil when you fry... Mark it some how, tap a spot in the metal or use a marker or something.

Brining - Then you can do a brine if you'd like. The brine is usually used for smoking and even baking. Through osmosis it takes the salts, sugars and whatever other flavors you'd like and equalizes the meat and brine. The salt help retain the flavor and juices in the turkey. Put in a fridge for 24 hrs.

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Rub/Inject - about 12-24 hrs prior to the fry you should get together your dry rub ingredients mix them and rub it all over the turkey. Literally rubbing it and putting it inside the cavity. After you've rubbed it down, grab your injector and sauce to be injected and juice it up. Here are good places to shoot the turkey up (basically anywhere you are going to eat: http://www.recipetips.com/kitchen-tips/t--1043/flavor-injecting-turkey.asp

Prepping - After letting it marinade for 12-24 hrs it is time to pull the turkey out of the fridge. Do this 30-60 minutes prior to frying to bring it to room temp. Cover it with something, this will help it cook a little faster. Now get your fryer, propane, peanut oil, long thermometer. Fill up your fryer to the point you made prior with your peanut oil. Get your lighter (long lighter) and turn your bottle on and then turn your fryer knob on and light. Turn it all they way up and wait till it hits 350-375.

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While your waiting prep the turkey for entry! Put it in its stand or basket so the legs are up, in the air. Once the temp is reached you'll go in grab the turkey and drop it in so make sure its ready for that. The hotter it gets the faster it the temp rises so once it gets to the 300's make sure you check back often, it is critical that you don't burn down the neighborhood.

Frying - So you are there 350-375, go in grab the turkey and get ready to put it in. Lower your turkey into the fryer slowely, use a glove if you need to. Make sure it fills the cavity and nothing is sticking out but maybe the bones on the legs.

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The bird is all the way submerged, your temps have fallen and will start to rise again. Grab a beer. Come back out and make sure the oil temp is climbing. You'll still want that optimal temp of 350-75. Once it gets there, turn down the flame until you see the thermometer start to go down. Increase it and find that happy medium. Come back often to check your oil temp and don't let it get out of control. If you look outside and you see the smoke isn't going away like the steam, you've got a problem and you ruined your bird and your oil (the oil has been smoked and will make everything taste like butt). Again if you get too hot you can also get your oil to the flash point and start a huge fire.

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Times - You can go here to find your frying times near the bottom. Also any questions I might not have answered.

http://briansbelly.com/featured-new/deep-fried-turkey/
Temperature 350°F

Weight Minutes Per Pound Total Time
10 pounds 3 30 minutes
11 pounds 3 33 minutes
12 pounds 3 36 minutes
13 pounds 3 1/2 45:30 minutes
14 pounds 3 1/2 49 minutes
15 pounds 3 1/2 52:30 minutes

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Your done - So you've come about 10 minutes out of your destination. You can take that thermometer and start poking it in the thick parts of the bird, ALL the way down to the Bone. Once you reach 160 in the coldest part of your bird (meaning other pieces might be done) then pull that turkey out. Get it on a cutting board and foil er up. Let it rest for about 15-20 mins to finish cooking internally. This will also help get it ready for cutting as well.

You'll want to eat all the skin off for your self, just be warned.

So you've cut it, ate some good food and now its cooled to be warm. Take your perm coffee filter and funnel and pour it back into your

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Weight Minutes Per Pound Total Time
10 pounds 3 min/lbs 30 minutes
11 pounds "" 33 minutes
12 pounds "" 36 minutes
13 pounds 3 1/2 min/lbs 45:30 minutes
14 pounds "" 49 minutes
15 pounds "" 52:30 minutes

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So, if nobody is interested, you just spammed us....

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i'm not interested in 90% of the crap ppl ask, so why not have something useful?

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You're making this a lot more complex than it needs to be...

Step 1. Get a fryer. Preferably Propane.
Step 2. Get a turkey that fits inside the fryer. Do whatever seasoning/marinating/brining you want to do before you fry it.
Step 3. Make sure you have enough propane to keep it running... get Two 5 gallon tanks so that when the first one runs out, you have a backup.
Step 4. set it up in the garage with a fire extinguisher near by, and a heater so you don't freeze...
Step 5. Crack a beer
Step 6. heat Fryer with oil in it to 3 degrees shy of the surface of the sun.
Step 7. repeat step 5 as often as needed to keep your hand from getting too warm.
Step 8. Fire up Stogie.
Step 9. Fire up the TV and watch the Game.
Step 10. make wild claims to the wife that its going to take 3 hours.
Step 11. enjoy solitude, put turkey in around an hour later.

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@gilfilent: Peace, bro. I was just commenting on the server space that you took up, when you could have typed it out in a word processor, made a link, then gave everyone the option to click it it they were interested. I do realize that I read all of this thread by choice, but there is a limit on characters for a reason. BTW, I gave all of your posts a +1, and I appreciate you not giving my opinion a -1. Hope your bird turns out well!

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@jsimsace Word, I am sure woot can handle a few post, but I was a little worried about the forum of the post. It is really long but exactly what you need if you've never done this before.

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I didn't read all of the above. I tried, but it was TL;DR.

I just came in here to clarify that if you're doing it yourself, it's probably a better idea to be further out away from your home.

I heard somewhere that most fires that happen around Thanksgiving are caused by turkey frying accidents. Be safe everybody!

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@gilfilent: I read it all.. thanks for the info...

I must ask tho, what does a fried turkey taste like?

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@darkinc: It tastes fantastic. Nice and moist but still well-cooked. The skin is crisp and will be fought over. :)

We've been frying our turkeys for the last three years. Brining it overnight in a cooler with salt, brown sugar, and ice then frying it.

Three things to keep in mind (not to extend this long thread further, but...)
1. Pat the turkey dry in and out before dumping it into the oil. Wet means steam, which can drive the oil out of the fryer if you're not careful.

2. Put the turkey into the oil slowly. If you dump it in too fast, the oil temp will plummet and it won't cook as well.

3. Never walk away. If the temperature gets too high, it'll flash over. Very bad.

Oh, and make sure you have enough propane to finish the job. Finding somewhere to get a refill on Thanksgiving day is hard. Three guesses how I know that.

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@sykotek: It is a bit long, esp if you are not in need of the info! Thanks for the tips! It can be a bit dangerous if you aren't prepared or never have done this before. The Unit dude on Allstate said there were 15 fires last year of the some million folks that fried a turkey. If you follow my steps and the advice of others in this thread there should be no problem.

@darkinc: Thanks, fried turkey is awesome, addictive and you'll be eating the skin before you can get it cut up for the rest of the eaters on Thanksgiving!

@rhmurphy: Right on!