Looking for Tips for Deep Fried Thanksgiving Turkey!

[corpfan1]

Ok, so just because I am in Canada, doesn't mean I can't celebrate the "real" Thanksgiving right with some DEEP FRIED BIRD while enjoying NFL football on Thursday!...so...

Looking for tips on doing Deep Fried Turkey.

Never done it before. My buddy borrowed a deep fryer for turkey and got the oil. Tomorrow I get the bird and fixings.

Advice on how to do it and how to do it right?

Thanks!

[Jeremy]

Corp I am a master deep fryer. I"m about to run out hunting but I'll give you my magic recipe when I get back.

[Mike]

Make sure the bird is 100% defrosted and use a cooking thermometer to maintain the oil just at 350 degrees F. If it falls below, the turkey could become greasy. I think the magic numbers for frying are 4 minutes per pound + 5 extra minutes for the whole bird, but I'll wait and hear what the master has to say.

I also use the cajun injector to prep the turkey before hand.

[Prenut]

Peanut butter ftw.

[Mike]

Peanut butter ftw.

I use peanut oil, but peanut butter?!?!?

[Jeremy]

Yea Peanut oil.

As Mike said, make sure the Turkey is defrosted. Deep frying turkey's works best with birds around 12 pounds, anything too much bigger can be difficult to cook all the way to the middle while keeping the flavor and moisture. I like to inject the turkey the night before with a butter creole marinade from Gander Mountain - here. I also like to put some sort of garlic rub on the skin the night before as well.

The next day, heat your oil up to between 350-375 and drop the Turkey in slow.......very slow. Most importantly make sure you turn the burner and flame off when dropping the turkey down. That way even if you do overflow, you won't burn your house down. If you stick to a 12 lb. bird, standard fryer, and 3 gallons of peanut oil with an unfrozen bird, I've never seen an overflow.

Generally I like to let the turkey cook for 3.5 minutes per pound, plus an extra 5 minutes. It really depends though on if it's windy and how well your oil is keeping it's temperature. It will drop down quite a bit when you first put the turkey in.

The best way to know the turkey is done is by using a meat thermometer and when you think it's close, check. If the middle is 165 degrees, you're good.

After taking out, I like to put the turkey in a baking pan and and cover with foil for at least 20-30 minutes. This will allow the juices to cool a bit while saturating the whole thing.

Next up; cut, eat, enjoy. Once you have deep fried turkey cooked properly you will never want to go back to an oven baked bird.

[corpfan1]

Thanks for all the info! If I have questions I will post!

Thanks to the Master!

I have the peanut oil...gonna hunt for the bird tonight.

[Jeremy]

Also Corp, be thankful you live in Canada and not the U.S.

No bullshit, our Department of Homeland Security tweeted a warning about Turkey Fryers today.

DHS issues Turkey fryer warning | Campaign 2012 | Washington Examiner

[corpfan1]

Maybe I should reconsider? If the US Govt thinks we should not try, then maybe we shouldn't. Thank god for that video on the interwebs!