Deep frying a turkey?

Question

Ok I've know how to measure the oil and all that. So here's the question....the thermomiter where does it go? It looks long like i want to jam it in the bird to see if the internal tempature is 300 degrees, but then again there is a clip on the do dad and it says tork of flame if it gets to the 600 degree range. So what's the correct way to deep fry the bird?

Manny did you even read the question?

Answer 1

You use the thermometer to check the oil temperature and the internal temp of the turkey after it is cooked. When you think the bird is done lift it out and check the internal temp. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with a meat thermometer. Insert the thermometer, and the temperature should at least 165 degrees F, but preferable 170 degrees F in the breast and 180 degrees F in the thigh.

This link should help. Best of luck. Enjoy your turkey.

Answer 2

You should use two different thermometers. Keep the clip-on one in the oil to monitor the temperature and use a separate one to check inside the turkey. Don't cook your turkey all the way to 300*, it will be dry as a bone. Turkey is safe to eat at 165* measured at the thickest part of the bird--- check thigh and breast both--- you can let it go a minute or two past 165* but definitely not all the way to 300*. At any rate, using 2 different thermometers will help you get an accurate reading on the bird because it takes a long time for the thermometer itself to cool down when you remove it from the oil. And double-check what temperature you should have the oil at--- I think 600* will be way too high for this, too.

Be really careful when you check the temperature--- this will release some of the turkey's juices and could cause the oil to splatter a LOT when you return the turkey to the fryer.

Answer 3

When all the prep is done and the big day arrives, it's time get fired up about frying the bird:

Remove the turkey from the refrigerator and pat it dry. Don't forget to dry the inside of the cavity. Coat the outside of the turkey with dry seasonings and place back in the refrigerator.


Fill the cooking pot to the mark with peanut oil. Place the pot on the propane cooker and heat the oil to 350 degrees F. Use the thermometer packed with your cooker to monitor the oil's temperature.


Place the turkey on the stand breast down, shut off the gas to the cooker and slowly lower the turkey into the oil. The oil will froth and bubble as the turkey goes in, so be sure to wear protective gear.


Restart the gas and ignite the cooker. Keep the oil between 325 and 350 degrees F. Allow the turkey to cook 3 1/2 to 5 minutes per pound.


While waiting for the turkey to cook, flatten some paper bags on a platter.


After the turkey has cooked for the allotted time, shut off the gas to the cooker and remove the turkey from the oil. Hold the turkey over the pot and allow the oil to drain from the bird.


Insert a meat thermometer into the thickest part of the breast. It should register at least 180 degrees F.


Place the turkey on its back on the paper bags. The bags will absorb any oil remaining on the turkey.


Place the turkey on a serving platter, let stand for ten minutes, carve and serve.
http://www.lowes.com/lowes/lkn?action=howTo&p=Improve/FriedTurkey.html&rn=RightNavFiles/rightNavHowTo

Answer 4

Dry season it or use the injection system, the thermometer should be in the oil, the bird will cook on its own, but becareful with the timing, for a 15 pind turkey think the same as for an oven, but keep an eye on the skin colour, the oil should not be above 375, as the skin will be black and the meat raw.

All you can do is keep and eye on it, you said the oil issues is under control, half full is all you need any more and there will be a spill and more problems then you bargined for.

Answer 5

lots of caramel, honey, peanut butter, jelly and oil. If you feel for a more picante adventure try tabasco and basked peppers. To bask those, you only need to deep fry them first and mound them. Should be easy. Setting some bacon on top when the meal is over plus some wild rice with butter should enhance your meal. Have a nice day.
Yes I am good sir.

Answer 6

Some of my colleagues have done that in the past, but they suggest you cook it outside in tha yard. Get a big pot enough to fit the sucker in and just cook it until it looks crisp.

Bon Apetit`!

Answer 7

Please, Please, Please read all the information on Turkey-fryers-online.com. It will tell you all the information you need to know about deep frying a turkey. Do not fry it indoors and turn the burner off when you put the turkey in the peanut oil. And make sure your turkey is dry..Hope this helps..