My dad is frying a turkey this year for thanksgiving, any tips i can give him?

Question

He has a turkey frier, but what can i tell him so the turkey comes out great and moist, (last year when he fried it, it was kind of dry)

my mom is not "right" she had a breakdown a couple of years ago so now she can't read, tell time, and especially cook, my dad HAS to

thanks everyone but i don't need tips on how not to start a fire, my dad is a retired NYC firefighter, he knows what to do and not to do

Answer 1

All right. I have fried many turkeys, I'm easily in the double digits having fried up to 5 in one day and have been frying them for more than a decade. Even though I now a medical professional that lives in Ohio, I was originally a South Georgia redneck to say the least. My wife "Iknowthat" told me I should answer this question.

First: you really want to fry a bird that is between say 14-16 lbs at most. Larger birds require too much frying time and most of the superficial pieces will be dry by the time the breast cooks through.
Second: Make sure the bird is well thawed. You really want it fully thawed a full 24 hours in advance. Any frozen areas inside the bird will not cook through and poses a hazard as hot grease and ice do not mix well to say the least. After the bird is fully thawed, season the bird well inside the cavity with Good Seasons seasoning.
Third: do not brine the bird as this will change the cook time of the bird and how it fries. Rather you want to inject the bird with seasoning dissolved in butter.
Fourth: By a good turkey injector with a large bore opening as not all the seasonings will dissolve in the butter. A small bore needle will clog easily.
Fifth: Dissolve 4 sticks of butter and then stir in 2-3 tablespoons of Good Seasons seasoning or a mixture of garlic salt, onion salt and whatever other seasonings you like about 1-2 hours before cooking. Suck up half a syringe full of the mixture while still in liquid form and/or see the next step for "one awesome bird". After this, with the bird on the countertop, inject the breast through the top of the bird and aim toward the front of the bird, depress the plunger until you see the bird plump up. As the bird plumps, slowly pull the needle back but do NOT pull the needle out. When the tip of the needle is almost out, replunge it back in a different direction and repeat until the whole half of the bird is plumped up using only the one hole. As you pull the needle out finally, immediately place your finger over the hole until the butter resolidifies. Repeat with the other side of the bird.
Sixth: Go Cajun: if you want and/or like spicy food that is just freakin' awesome than you want to go cajun. Before you fill the syringe half full of the butter mixture, stick the needle into a hot sauce bottle of your choice, I like Texas Pete, and draw about 1/3 to 1/2 of the syringe full with this then fill the rest with the butter mixture. I recommend at least injecting one side of the bird this way. Surprise you will absolutely love this.
Seventh: Make sure the bird is nice and dry by patting it down with paper towels. Sprinkle the entire outside of the bird with paprika and cayenne pepper.

Frying Time: Fry the bird at 325° - 350° F, no hotter. If you fry between 350° to 375° the bird will come out dry. You want the oil to be at 350° F when you drop the bird in but it will cool down some, especially depending upon the temperature outside. It is all right if the temp comes back up some but monitor it closely so it doesn't exceed 350°. I really like to fry at 340° F. If you can maintain this temperature correctly, the bird should be perfectly done cooking at 2 minutes and 45 seconds per pound, so a 15 pound bird should be done in less than 45 minutes. If you are using a meat thermometer with a digital readout that stays in the bird, you should pull it out when the thermometer reaches an internal temperature 10° less than your target temperature. Pull the bird out of the hot oil and immediately wrap in heavy duty foil on the fry stand so the grease can drip off. Let sit for 10-15 minutes so the juices redistribute through the meat and it will also finish cooking. When serving, only cut up as much as you want to eat at a time.

Oh, only fry the bird in pure peanut oil!

Enjoy and Happy Thanksgiving

Answer 2

Turkey fryers are responsible for a lot of injuries and fires. Place the fryer well away from your home and cars etc. Do not over fill the fryer with oil. Remember when you add the bird the grease level will rise. Avoid spillage!

Setting up your deep fryer

* Ensure that your deep fryer has been certified by an accredited certification organization.
* Turkey fryers should only be used outdoors and at least three metres from structures - including garages, carports and overhangs - vehicles, and combustible materials.
* Always use a turkey fryer on a level, stable, non-combustible surface, and never on a wooden deck or any structure that can catch fire.
* Place the propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.

Cooking the turkey

* Never cook a partially or fully frozen turkey! A frozen turkey can cause the oil to splatter and boil over, posing a potential risk of fire and burn injuries.
* Dry the turkey - especially the cavity - before putting it in the oil.
* When filling the pot with oil, be sure to follow the manufacturer's instructions and never over-fill the turkey fryer. This can cause the oil to overflow posing a potential risk of ignition from the burner flame.
* Never heat the oil above 200 C (392 F) and always use the thermometer supplied with the turkey fryer to measure the oil temperature.
* Slowly lower the turkey into hot oil with caution, being careful to avoid an overflow.
* Use well-insulated oven mitts when touching a pot lid or handles as they can become extremely hot, posing a risk of burn injuries.
* Never leave a turkey fryer unattended.
* Young children and pets should be kept away from the area where turkey fryers are being used.

Answer 3

Deep-Fried Turkey
Submitted by: Tim and Meredith
Rated: 5 out of 5 by 40 members Prep Time: 30 Minutes
Cook Time: 45 Minutes Ready In: 1 Hour 30 Minutes
Yields: 16 servings
"Deep-frying a turkey takes place outdoors. A twelve pound turkey will cook for about 45 minutes. A whole peeled onion is used to keep the three gallons of oil from scorching."
INGREDIENTS:
3 gallons peanut oil for frying, or as needed
1 (12 pound) whole turkey, neck and giblets removed
1/4 cup Creole seasoning
1 white onion
DIRECTIONS:
1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

Answer 4

Last year he fried it too long by probably 15-30 minutes.

I do not recommend frying turkeys. There are enough fried foods in our diets and this will be just one more not needed on a day when most people overeat anyway.

If he wants to do something different than an oven cooking use a rotisserie with his barbecue. The rotisserie is self basting, and will allow more of the fat to drip off the bird. If he sets the coals to the sides or front and rear of the barbecue he can catch the drippings and make a very good gravy from them. He will have to pay more attention to the bird than with frying or oven cooking but if he does it right he will get a very moist and Delicious tasting bird.

If he does not have a large enough barbecue to hold a bird this would be a good time to "help" him get a nice large one as a present to himself and the family.

Below is a great recipe for cooking a turkey on a rotisserie barbecue and come out on top for the special meal.

Answer 5

If it was dry last year, it was slightly overcooked. Believe it or not, he needs to make a rub for the bird with either olive oil or butter and the seasonings. Rub the inside and out of the bird really well. Also, rub under the skin of the breast. Another good way is to soak the turkey overnight in a brine of apple cider, water, and salt. Remove the turkey and stand it upright so it can drain well. Pat it dry before you put it in the oil. Keep the temp of oil no higher than 350 and no less than 330. Cook it approx. 3-3 1/2 minutes per pound. Keep in mind fried turkey works best with turkey's 10-15 pounds and no more. Remove after suggested time and test internal temp. If it's 165 in the breast, it's done. If not, put back in for a few more minutes. Set on the counter covered with foil for another 20 minutes and it reaches 170. The juices will have redistributed and it should be juicy throughout.

Answer 6

We've had a turkey frier for the past few years, but every year we did it we made a backup turkey. Something always turns out different. It's really tough to make it just right. Our frier just sits out on the back porch now. A remedy for dry turkey is making some kind of a turkey gravy. Not really traditional, but they make really good varieties.

Answer 7

My husband makes the BEST fried turkeys. We have one for T-Day almost every year whether we're hosting or not. It tastes better, is faster, and frees up the oven. Plus, it means he's cooking it so I'm not. Anyway, he brines it then injects it with a butter solution. It never turns out greasy. He's at work right now but I'll refer him to this question when he gets home. He'll be able to tell you step by step how to do it.

Answer 8

Never fried one personally - maybe marinate it before frying? Give it some extra juice. Maybe the fryer is too hot. Maybe you need to use another kind of oil.

Keep a fire extinguisher close at hand, and stay away from the house, garage, carport, cars, trucks, gas containers, lawn mowers....etc. And people - limit who is near by when it is being done. Good luck, and maybe try that 'back-up turkey' idea...it might be worth the extra money.

Answer 9

Tell him to read the user manual how to operate the frier. Also suggest him to ask how people want their turkey. His taste is not your taste obviously.
Why the heck does he wants to fry the turkey, leave it up to a professional, in other words your mum.

Answer 10

Have a Back-up Traditional Turkey also.