I am planning to fry the turkey for dinner any suggestions on the best way to go about it?

Answer 1

buy a deep fryer for turkeys, they sell them at home depot and lowes. be careful to fill it to the proper oil line so that it does not spill out and catch fire. it makes a delish change of pace turkey.

Answer 2

How to Deep Fry a Turkey:

Step One: Get a turkey, a very large cooking pot and some cooking oil. You can use vegetable oil, but it's better if you use peanut oil. However peanut oil is very expensive and you are going to need several gallons of it.


Step Two: Prepare the turkey. It needs to be defrosted and washed and make sure there are no pop up tender timer devices or anything left inside.

You will also need to truss the turkey, meaning you need to secure the legs, neck flap, wings and Pope's nose to the body of the turkey.

Step Three: To determine the perfect amount of oil you are going to be using, place the turkey in the pot and add water until the turkey is completely covered plus an inch or two. With the turkey and the water there should still be several inches of room between the oil and the top of the pot. If it's a close call, then you need either a bigger pot or a smaller turkey. Remove the turkey and measure the water. This is the amount of oil you will need.

Step Four: Dry and season the turkey. Various recipes will call for seasoning rubs or injection mixtures.

Step Five Make sure that your frying pot is completely dry. Water left behind can cause some serious problems once you add the oil and start heating it up.

Step Six: Add the oil to the pot and bring it to a temperature of about 400 degrees. You should really get a good thermometer so you can get the temperatures right.

Step Seven: This is where it gets tricky. The turkey needs to be room temperature and dry. Turn off the burner when you put the turkey in. You are going to lower the turkey into the pot of very hot oil. The oil is going to splatter. You need some very good cooking gloves and a way to put the turkey in the oil while you are at a safe distance. This is the reason why it's really not that good of an idea to do it on your stovetop. There are now devices to help you like Doc Miller's Turkey Hook for $39.95 that give you a good hold on the turkey. Now I have heard of people using a wire basket on the turkey and a wooden board to do this. A bit of inventing and I'm sure you'll find a way. Anyway, slowly lower the turkey into the oil.

A good method here is dunking. When you lower the turkey into the oil it will boil up. This is why you want the burner off when you do it. People have been burned by hot oil hitting the burner. You might not need to do more than a single dunk but you should be prepared to raise the bird out of the oil it it starts boiling up. You can greatly reduce the mess and risk of personal injury by lifting the bird up as the oil boils around it. A couple of dunks and the turkey should be nicely settled in.

Step Eight: Once the bird is safely resting in the oil, turn the burner back on to get to a temperature of 350 degrees. At this point you can go take a breather. But don't wander too far because that turkey will be done soon. A deep fried turkey cooks at a rate of about 3 to 3 1/2 minutes per pound. A ten pound turkey should take 30-35 minutes. An instant read thermometer can help you test for doneness, but of course you will need to lift the turkey out to test it.

Step Nine: Remove the turkey from the oil when it's done. Do this slowly and after you have turned off the burner. Let the turkey drain a little bit and you're set to go.

Step Ten: Carve and enjoy. If you have never had a turkey cooked this way then you have not finished your life requirements. Do this and you may never put a turkey in the oven again. Despite what you might think this turkey is not oily or greasy. It's crisp, juicy and delicious.

Of course I know that if you put your mind to it you can come up with a good cooker arrangement. But there are a couple of things this cooker needs: a good stock pot, a controllable heat source and a way to safely get the turkey in the oil and out again.

Our teaching staff just had some fried turkey for our annual Thanksgiving Dinner and it was absolutely DIVINE. I'd check into a really good rub for the turkey for a great taste.

Answer 3

You may use a dry rub or none at all. Use peanut oil it has the highest smoke temp and is the safest for this application - about 4-5 gallons. Before you season the bird place it in the pot an use a gallon pitcher to fill the pot until the bird is covered - his will establish how much oil to use if there is not at lest 1/2 inch all around the bird this method will not work and your bird will stick - use a smaller bird and cook the large one on the grill or in the oven. Thoroughly dry pot and thawed bird - place oil in pan and use oil thermometer (the one that came with the pan) to gage that the oil is to 275 degrees - now place your dry bird in the pan using the triangle device - go slowly. Allow the temperature to reach 350 degrees and begin timing for 18lbs this will take 1 hour 12 minutes (4 minutes a pound). After the time has elapsed turn fire off then slowly lift the bird from the pan -it will feel 8-10lbs heavier due to the oil fill and resistance so make sure the person doing this can easily lift 50lbs with a steady arm. Allow to rest on a large plate about 20 minutes carve and enjoy! The skin will be crispy and the interior will be juicy.
IMPORTANT:
Do not stuff turkey the stuffing will be a mess-make stuffing on stove or in oven.
Do not deep-fry the turkey in an attached building, such as a garage, or on a wooden deck.
Be sure to have a fire extinguisher handy and kitty litter the concrete surface to absorb any splatters.
Once oil has cooled return to original container or other large container and dispose of at oil disposal center-do not pour in drain or on land this needs to be correctly reprocessed.

Answer 4

A few tips -

Make sure the fryer is set up far away from your home because 1) you don't want to start a fire and 2) grease will coat everything

Make sure the grease is very hot when you put the turkey in. This will sear the skin and keep the flavor in.

Try injecting the bird with spices before you submerge it in the grease.

Make sure you have enough propane to keep your fryer going for at least an hour.

Answer 5

6 quarts hot water
1 pound kosher salt
1 pound dark brown sugar
5 pounds ice
1 (13 to 14-pound) turkey, with giblets removed
Approximately 4 to 4 1/2 gallons peanut oil*
*Cook's Note: In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey.



Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.
Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

BE VERY CAREFUL!!!!!!!

Answer 6

lots of seasoning rubbed outside and inside the bird..let sit 30 minutes in fridge
make sure it is on a level place.....fill pot 2/3 full ( no more) with peanut oilor other very clear oil.............when you put the turkey in the basket to lower it...use two people and make sure you have a rope or something to extend the handle so you won't get burned...or a pipe to put through the handle.
never let children play or go near the boiling grease
5 minutes per pound and an extra 15 at the end...

Answer 7

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Answer 8

turkey anyone answered it correct

Answer 9

make sure it's far away from your home

Answer 10

USE PEANUT OIL!!!!!