Seeing it's thanksgiving tomorrow...

Post up the best ways your deep fried birds turned out or other horrer stories associated with the fat frier.

Did a bird last year with a recipie off "the net" and turned out overdone and didn't impress the relatives. Need suggestions!!!

http://www.ov-10bronco.net/Pix/Misc-Pix/Holiday/turkey_bikini.jpg

We don't fry 'em, but the best tip is to soak the bird in a brine solution for 24 hours. Brine is a mixture of salt and sugar, more elaborate recipes can add fresh fruit etc.

Uh, Russ, I think Sceep has your bird!

Isn't this just a wee bit late to be searching for a recipe?

Oh, yeah, grocery stores are open 24/7 in Longmont.

Are you coming to the Toys for Tots thing on the 6th?

i think th best turkey ive ever had was when my pops put it on the rotisery.mmmmmmm the meat became very tender just your favorite seasonings and let it turn.

another fav is deep frying in peanut, while many do it its still one of the best IMOP.

Originally posted by russphipps
Seeing it's thanksgiving tomorrow...

Post up the best ways your deep fried birds turned out or other horrer stories associated with the fat frier.

Did a bird last year with a recipie off "the net" and turned out overdone and didn't impress the relatives. Need suggestions!!!




Use 350* oil and 3 minutes per pound. They come out great.
The choice of how to season it is up to you.

1st search result for - Roast Turkey "Brine"

A brine is simply a salt water solution with flavor additives that allows moisture to pass through the meat of a bird. This process of "brining" has positive effects while preparing poultry.

Provides a "cushion" for the breast meat, a slightly overcooked turkey will still be juicy and moist.

Expedites cooking time, since water is a better conductor of heat than meat cooking time is reduces by 20 to 30 minutes in an average size turkey.


Basic brine recipe for turkey

1 (14-16 pound) frozen young turkey

For The Brine:

1 cup salt
2 tablespoon molasses
1/4 cup brown sugar (light)
1 gallon vegetable stock or water
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 teaspoon minced fresh ginger
1 gallon iced water


Combine first seven ingredients in a large stock pot and bring to a boil, this is done to bring the flavors together. Once the mixture has come to a boil remove it from the heat and let cool. Once the mixture has cooled to room temperature refrigerate.

This next step can be done either the night before cooking or early the day of cooking.

Combine the brine mixture with the reserved gallon of iced water in a clean 5 gallon bucket and place the turkey (breast side down) in the brine. Refrigerate the turkey for 6 hours, a cool place such as a basement or a clean outdoor location will also work as long as the temperature is below 40 degrees.

Gotta fry it..

It is so damn good that way.

I agree 350 for 3 mins per lb

:D hmmm I can not wait till tomorrow, it is my get fat day :D

We did this on Sunday as a 'rehearsal'. We soaked the turkey in Alton Brown's recipe (gallon veggie stock, 1/2 cup light brown sugar, cup salt, tbls black pepper corns, gallon iced water) then injected with buffalo wing sauce. Deep fried for ~50 mins(14.08 lb turkey) and had at it. 50 mins was over done, 183 degrees or so after 15 minutes of cooling, but that's why we had a rehearsal. :flipoff2:

For Saturday, when we're having family over, I think we're just going to use a generic lemon pepper marinade and call it a day. Maybe a garlic/herb, nothing too spicy. We'll also have a ham for those who are turkey'd out.

Bryan

Originally posted by Oxjockey
We did this on Sunday as a 'rehearsal'. We soaked the turkey in Alton Brown's recipe (gallon veggie stock, 1/2 cup light brown sugar, cup salt, tbls black pepper corns, gallon iced water) then injected with buffalo wing sauce. Deep fried for ~50 mins(14.08 lb turkey) and had at it. 50 mins was over done, 183 degrees or so after 15 minutes of cooling, but that's why we had a rehearsal. :flipoff2:

For Saturday, when we're having family over, I think we're just going to use a generic lemon pepper marinade and call it a day. Maybe a garlic/herb, nothing too spicy. We'll also have a ham for those who are turkey'd out.

Bryan


Yup, I'd have to agree that 50 mins & 183* was too much for a 14 pounder. About 42 - 45 mins would have been much better.
When I first heard of deep frying a turkey I thought it was crazy, then I tasted one. No going back now. :D :D :D

3 minutes a pound for frying a turkey. Some people say 5 but the bird usually comes out burnt. The injectors you can buy work awesome. Now you can pick up solid injectors that let you inject garlic or whatever spice youwant into the meat.

When baking remember that sugars tend to burn quickly. So if you're using any kind of sauce turn the oven up to about 450 and bake until you like the color then cover with foil and turn oven down to 350.

This year the inlaws borrowed our rotisery but we are going over to my dads for thanksgiving. Last year the bird was VERY dry. Hopefully it will be better this year. If not we're swinging by her parents for a late snack.

Originally posted by HighToy


When baking remember that sugars tend to burn quickly. So if you're using any kind of sauce turn the oven up to about 450 and bake until you like the color then cover with foil and turn oven down to 350.



Alton recommends 30 mins at 500, then cover just the breast with a triangle of foil. Cook the rest as normal, internal breast temp to about 161 degrees.

Of course, you can use aromatics with this, which the fryers have to kinda skip. ;)

Bryan

Cajun Injector. I use a thick Teryaki marinade/baste
3 mins/lb @ 350
1/5 of Crown Royal Special Reserve

Happy Thanksgiving!!

Originally posted by Franklin
Cajun Injector. I use a thick Teryaki marinade/baste
3 mins/lb @ 350
1/5 of Crown Royal Special Reserve

Happy Thanksgiving!!
Is that the recipee for Wild Turkey?

My family is from South Louisiana and we have been frying turkeys for over 20 years. I have always used 3.5 minutes per pound at 350 degrees in peanut oil. I find it best to use a bird between 10-12 pounds. I sometimes use the Cajun Injector Creole Butter and think highly of it. Other times I mix my own injector sauce using a combination of melted butter, spices and warm water. Also, I have tried the more costly birds and the cheaper "sale" birds and find no advantage in spending more for one than the other. Good luck and good eating!

you guys are killing me with this FRIED TURKEY thing.

ive never had fried turkey, now i want.

bastids.

Originally posted by Del taco
you guys are killing me with this FRIED TURKEY thing.

ive never had fried turkey, now i want.

bastids.

Cooks the suck right out of turkey.

revived...who's frying?

revived...who's frying?


We have 4 fryers going and will do 20 - 30 birds. We did 22 last year. :smokin:

I will be baking one and frying another. Taking careful note of how y'all do it, so shoot ou your suggestions.

I have a question not related to frying, but it's a bird question so....


In the past I've done small birds for just the two of us. It's still alottta meat. Has anyone bought just a turkey breast with skin on and baked it? Are they any good?

Sure, I have done it many times for sandwich meat.

we did 3 last year ,
Fried
http://i78.photobucket.com/albums/j95/Richard_A_2006/qaurt039.jpg
smoked
http://i78.photobucket.com/albums/j95/Richard_A_2006/qaurt038.jpg
oven roasted
http://i78.photobucket.com/albums/j95/Richard_A_2006/qaurt037.jpg

We've done fried - and done smoked. Which did you like better Richard?

The smoked was brined, injected, etc. The fried was not brined but injected. Both were excellent - but very different.

http://tellico.off-road.com/wwwthreads_uploads/1466911-Turkeyprogress.JPG

depends on what we do for thanksgiving, but if we spend it with the in laws, we will probably be frying.

we fried one last night as a dry run, we injected garlic and butter and it turned out great.

I feed them pork, to the point of shoving it down their throat, until they die. Then i skin them, inject chedder cheese and ranch dressing, then batter them, and deep fry them.

We've done fried - and done smoked. Which did you like better Richard?


http://tellico.off-road.com/wwwthreads_uploads/1466911-Turkeyprogress.JPG

:smokin: was the best , fried was a close second , we mainly did the roasted for the gravy

Going to fry big bird for the first time this year. I normally smoke or roast him in the oven.

I plan on using a brine and a rub. And possibly an in laws head in the hot oil as seasoning.

Going to fry big bird for the first time this year. I normally smoke or roast him in the oven.

I plan on using a brine and a rub. And possibly an in laws head in the hot oil as seasoning.

Oh Dam!:eek:

How is good stuffing made if fried? ...I mean aren't the giblets normally cooked w/in the bird then pulled to complete the stuffing?

How is good stuffing made if fried? ...I mean aren't the giblets normally cooked w/in the bird then pulled to complete the stuffing?
cook the giblets and neck on the stove in a sauce pan

if your going to smoke it , and don't have a smoker , I have read that the Weber ones work real good
http://g-ec2.images-amazon.com/images/I/414B4QS54ML._AA280_.jpg
and the Brinkman's are crap
http://www.3men.com/Images/brinkman_2.jpg

Just for sh*ts and giggles...how does one SMOKE a bird? Prep? How long etc? How hot?

Webers are supposed to be good, but pricey.

ECB's (El-Cheapo Brinkmann's) bringeth the suck. I'll sell you mine for $40.

Here's an incredible smoker you can build for next to nothing. I've got $14 into mine--including $10 for a used weber kettle and $4 in hardware. The rest of the scrap steel I had lying around:
http://www.bbq-brethren.com/forum/showthread.php?p=483787#post483787

NoJoke, there are two schools of thought:
You can run ~225ºF at 1 hr/lb, or 300ºF+ at 0.5 hr/lb. I'm shooting for the higher temps.

We are frying 3 birds this year. The last couple of years I have injected and fried using the 3min/lb method at 350 and they have turned out great. But this year some of our friends are coming over and they are allergic to peanuts. So I'm having to use canola oil instead of peanut oil. Anyone ever done this? If its a little different that will be fine, but if this is a disastrous plan please let me know.

Happy turkey day!
Chris

i do 3 for turkey day all fried.

first 2...take 2 big bottles of texas pete and thouroughly inject 1 bottle per bird and fry for 5 min a pound.

3rd bird..melt a couple of cups of butter and pour in about 2 cans of chicken broth into bowl...thouroughly inject entire contents into bird, fry for 5 min a pound.

both are fabulous but the texas pete birds are always the hit of the holiday. they arent too spicy either.