Any suggestions for deep frying turkey?

Question

How long would you fry it based on the weight? Also, the only injectibles I could find were Cajun and spicy. Tips please, thanks!

Answer 1

This site has links for several different flavors:

Ginger & Rosemary Deep Fried Turkey
Southern Deep Fried Turkey
Louisiana Fried Turkey Breast
Asian Style Deep-Fried Turkey
Bayou Deep Fried Turkey

A Deep Fried Delicacy: The How-To on Deep Frying Turkey

Deep-fried turkey, a concept that started in the south, is gradually rising in popularity nationwide. It's a perfect twist for barbecues, block parties and holiday feasts. In fact, since deep frying turkey requires special equipment and lots of oil, families and groups of neighbors often get together to share the costs and the feast. To get you started, we have several deep-fried turkey recipes for you. For a deep frying turkey experience that is fun and produces delicious results follow these guidelines:

Equipment
You'll need a 40 quart or 60 quart heavy pot with lid and basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a food thermometer to determine doneness of the turkey. For added safety, have a fire extinguisher, oven mitts and pot holders nearby. To add flavor with different marinades and seasonings, you may want to purchase an injector.

Location
Place the fryer on level dirt or a grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

The Turkey - Size Matters
Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that can be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over exposure to the skin, which will likely be over cooked.

If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365 degrees F-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365 degrees F-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F.

Other Ingredients
You'll need approximately 5 gallons of a high-smoke point oil; more for larger turkeys. The turkey may be injected with a marinade, coated with breading or seasoned with a rub. Check our list of recipes:

Cajun Deep Fried Turkey
Ginger & Rosemary Deep Fried Turkey
Southern Deep Fried Turkey
Louisiana Fried Turkey Breast
Asian Style Deep-Fried Turkey
Bayou Deep Fried Turkey

Cooking Preparation


To determine the correct amount of oil, place the turkey in the fryer basket and place in the pot. Add water until it reaches 1 inches to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.
Heat the oil to 365 degrees F-375 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
While the oil is heating, prepare the turkey as desired. If injecting a marinade into the turkey, puree ingredients so that they will pass through the needle. Even so, you may have to strain the mixture to remove larger portions.
Remove any excess fat around the neck.
If breading the turkey, place the turkey in a gallon-sized food safe storage bag with breading and shake to coat.
Do not stuff turkeys for deep frying.
To reduce spattering, thoroughly dry the interior and exterior of the bird.
Frying the Turkey

Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot.
Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should at least 165 degrees F, but preferable 170 degrees F in the breast and 180 degrees F in the thigh.
Turkey parts such as breast, wings and thighs require approximately 4 minutes to 5 minutes per pound to come to temperature.




Additional Safety Tips

Never leave the hot oil unattended and don't allow children or pets near the cooking area.
Allow the oil to cool completely before disposing or storing.
Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
Turkey should be consumed immediately and leftovers stored in the refrigerator within two hours of cooking.




The oils used to fry turkey are critical to the success of the product.

Oil Selection
Only oils that have high smoke points should be used. Such oils include peanut, canola and sunflower. Peanut oil has abundant flavor and is the top choice of many cooks. Canola oil is low in saturated fats and would be appropriate to combine with peanut oil if fat and cholesterol are a concern.
Oil Filtering
These high smoke-point oils allow reusing the oil with proper filtration. Depending on the recipe used, remember to filter the oil...not just strain it. Allow the oil to cool overnight in the covered pot. The first step is to strain the cooled oil through a fine strainer. If a breading, spice or herb rub are used in the preparation of the turkey, it will be necessary to further filter the oil through fine cheesecloth.




Oil Storage
Peanut oil should be covered and refrigerated to prevent it from becoming rancid. Peanut oil is more perishable than other oils and must be stored in the refrigerator if kept longer than one month. Peanut oil may even be frozen. The oil will thicken when it is chilled, but will return to its original consistency when reheated. The oil will also develop a cloudy appearance that may remain when brought back to room temperature and will only clear up temporarily while heated. The oil may remain in the refrigerator for several months or until signs of deterioration begin.

Oil Shelf Life
According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded. Other signs of deteriorated oil include a rancid smell and/or failure to bubble when food is added.

For more information on deep frying turkey with peanut oil, visit www.louana.com.

Answer 2

Personally, I wouldn't. The ones I've had have all been dry to the point of being inedible or else had a funny taste to them.

I like to grill a small turkey or turkey breast, instead. Prepare it like you were going to bake it, making sure you've got plenty of butter on the skin. Then wrap it securely in aluminum foil and grill it over low heat until the juices run clear.

Half a hour before you think it's done, take the foil off so the skin can crisp up and get that smoked taste. If it browns too fast, lay the foil over it again like a tent.

The meat is juicy, the flavor is great, and it makes for a great Thanksgiving meal. I use a 12 to 14 pound turkey which is just about right for a gas grill.

Answer 3

Well my mom deep fry turkey every once in a blue moon she injects hers with a Toni catchers or something like that or just get some lemon juice a little orange and soy sauce mix together and inject into turkey and fry that sucker up also always use peanut oil corn and vegetable oil burns to quick. The bigger the turkey the longer u have to fry also use a med size turkey!!! MM MM Delicious o pps also please get u a turkey fryer and always fry them OUTSIDE!!!!

Answer 4

You should be able to find butter flavor Cajun injector
spice with Tony Chachere
Use peanut oil
Turkey pots are best with small birds
Butterball has a timer dodad that is pretty accurate (although I don't believe they guarantee it for frying. It often pops after we pull it out but the thing is still really hot.
My favorite pot is a small crawfish pot- uses a lot of oil - can be reused if done right- but handles bigger birds better

Answer 5

Try this website. Paula Deen of the TV Food Network did a deep fried turkey for Thanksgiving. There are details for cooking time as well as other seasonings if you don't want Cajun/spicy only.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20674,00.html

Answer 6

STUFF IT WITH A BUNCH OF GARLIC CARROTS ,ONION,SAGE,OREGANO CELERY,AND SOAKED CUMMIN SEED -(better in oliveoil ),you can inject some tabasco-oil in the wing-thigh area,and some teriyaki AROUND the breast ?? doesn't really take that long -it's about -5-minutes a lb.

tabasco-oil=
1-cup-olive-oil
2-oz's tabasco sauce =1-small bottle
mix and let stand or-nuke for 20-30-sec's

if any left over use for a vinegrette

Answer 7

You can always put it in one of those huge aliuminum deep frying thingys that are made for deep frying Turkeys

Answer 8

1

Answer 9

Try recipesource.com.I've found a lot of useful information there.

Answer 10

Don't let the oil boil out !! Big fire !!