Post by: Gewehr98 on November 21, 2005, 04:06:57 PM
Anybody here done fried a turkey for Thanksgiving? 3 gallons of peanut oil cost me $23.00. I'll do the displacement test using water to figure out how much oil I need for the bird, and prevent a nice hot oil treatment for my shoes and the driveway. I've got the flavor injector, and a jar of Creole Butter marinade. The book says 3 minutes for each pound of bird, and an additional 5 minutes after that.
After that, I'm pretty much a noob. Suggestions appreciated...
Post by: Preacherman on November 21, 2005, 04:28:57 PM
Post by: K Frame on November 21, 2005, 04:32:28 PM
Post by: mtnbkr on November 21, 2005, 04:44:30 PM
Quote
I've eaten one
Yup, damn near the whole thing.Chris
Post by: Gewehr98 on November 21, 2005, 04:50:44 PM
Post by: K Frame on November 21, 2005, 05:23:39 PM
Admit it, you're still pissed because I took a bite out of the back of your hand by mistake.
I TOLD you not to get your hands near my face when I'm eating.
Crybaby...
Post by: Ben on November 21, 2005, 05:29:40 PM
YMMV on the cooking time, but that's what worked best for us.
Post by: El Tejon on November 22, 2005, 06:49:00 AM
1. Level surface away from the house;
2. turn off flame when submerging the bird (so oil does not spill out and create fire hazard).
Good hints on Bob and Tom's webiste, www.bobandtom.com
Post by: mtnbkr on November 22, 2005, 07:11:52 AM
Chris
Post by: 280plus on November 22, 2005, 07:30:39 AM
Post by: erik the bold on November 22, 2005, 08:48:27 AM
See: http://www.bobandtom.com/gen3/cook_book.htm
I've also taken their "rub" ingredients and added paprika and extra chili powder, YUM!
Make sure you do the injecting and rub the day before. Place in the refrig overnite wrapped in saran wrap to let the flavor mix in good.
For a different recipe, inject chardonay instead of the creole butter, then use Macormick's Montreal Chicken spice for a rub. We typically make one of each.
Usually, they're lining up to eat as soon as it's done, and there ain't none left at the end of the day......
Another tasty treat, considering it's deer season, is deep fried inner loin. Use Drakes batter mix and cook for about 5 minutes, depending upon thickness. Awsome!
Post by: charby on November 22, 2005, 08:49:43 AM
Actually we are having three types of turkey at my family get together Fried, Smoked and Roasted.
Charby
Post by: grampster on November 22, 2005, 10:28:35 AM
Post by: K Frame on November 22, 2005, 11:42:21 AM
The time Chris and his wife had me over for a turkey fry I introduced them to fried cotc.
Post by: 280plus on November 22, 2005, 02:14:54 PM
Quote
Anyone ever do batter dipped fried corn on the cob?
No but I'm all ears.I just whupped up some "Hungarian sausage" though BTW.
For one pound:
Equal portions of ground pork and ground beef
Tablespoon salt
tablespoon pepper
2 Tablespoons Hungarian Paprika
One large uncooked potato - grated
1/2 an onion, also grated
That's it! Mix well. I do patties and fry in olive oil but if your real ambitious you can put it in casing and I hear boiling is the prefered method then.
Just made em for the first time tonite and they was yummy. Got the recipe via an old Hungarian grandma. Can't go wrong there!
PS - back to the bowflex gramps! LOL...
Post by: mtnbkr on November 22, 2005, 03:48:06 PM
Quote from: Mike Irwin
The time Chris and his wife had me over for a turkey fry I introduced them to fried cotc.
I think that entire meal was deep fried.Chris
Post by: K Frame on November 22, 2005, 05:18:07 PM
Yeah, we also had onion rings, IIRC.
I think we did draw the line at deep fried Snickers bars, though...
Post by: mtnbkr on November 23, 2005, 02:31:54 AM
Quote
I think we did draw the line at deep fried Snickers bars, though...
Only because we'd have to get fresh oil after frying a turkey, corn on the cob, and onion rings.Chris
Post by: Iain on November 23, 2005, 02:51:12 AM
Apparently the big thing in Scotland now is deep fried pizza.
Post by: 280plus on November 23, 2005, 03:18:44 AM
Quote
Apparently the big thing in Scotland now is deep fried pizza.
I say we charter a plane and go try this.
Post by: mtnbkr on November 23, 2005, 05:54:23 AM
Quote from: 280plus
Quote
Apparently the big thing in Scotland now is deep fried pizza.
I say we charter a plane and go try this. Iain, we must have details.
Chris
Post by: MaterDei on November 23, 2005, 05:58:05 AM
I recommend against the water displacement test. If you do do it do it the today if possible. Getting all of the water out of the bird is next to impossible and when you submerge the bird into hot oil and it has water in it you're asking for trouble. Regardless of how dry the bird is you need to lower it into the oil VERY SLOWLY and make sure you're wearing that glove because it's going to go crazy at first. We inject our birds with a marinade, and that is why we have such a violent boil. If you don't marinate then you might not have the problem to the same extent.
We fry biscuits oil after the bird is done, they are delicious. Just follow the directions for 'drop biscuits' on a bisquick box and drop them into the oil for a couple of minutes. We also take the opportunity to fry up some whole chickens for members of the family. They take about 10 minutes and are delicious.
Post by: MillCreek on November 23, 2005, 06:05:52 AM
Quote from: 280plus
Quote
Apparently the big thing in Scotland now is deep fried pizza.
I say we charter a plane and go try this. Post by: wmenorr67 on November 23, 2005, 07:49:17 AM
Post by: 41 Redhawk on November 23, 2005, 08:37:45 AM
Post by: Iain on November 23, 2005, 09:18:59 AM
Post by: 280plus on November 23, 2005, 09:29:16 AM
Quote
Don't forget the fried twinkies
And fried ice cream...Quote
I believe the heinous deed is performed to the calzone variety of pizza (the folded over ones)
Are they dipping them in batter or anything first? I feel an artery clog coming along... 
Post by: Iain on November 23, 2005, 09:37:26 AM
I shouldn't mock the Scots on these grounds though. Back when I was in university there were two chip shops in the town owned by the same people. One was in the centre and used vegetable oil, the other was just out of the centre and used some kind of animal fat apparently. Never went back to the central one after discovering the lardy one.
Post by: K Frame on November 23, 2005, 04:36:07 PM
Post by: mtnbkr on November 23, 2005, 04:39:10 PM
Quote from: Mike Irwin
So, you're telling us that English "cuisine" has finally progressed past the stage where everything is boiled to a grey mush?
Apparently everything is deep fried to a golden brown crisp. They've evolved into Southern US Rednecks. Chris
Post by: Gewehr98 on November 23, 2005, 06:23:14 PM
I'm looking at the injector needle, and I haven't seen anything this wicked looking since I last watched Laurence Olivier and Dustin Hoffman in Marathon Man.
Post by: crt360 on November 23, 2005, 06:50:22 PM
Quote from: Gewehr98
But Friday, the dogs will be staying inside, away from the hot oil bubbling in the driveway, and I will be dressed like a HazMat team member.
lmaoImagine a giant bunsen burner. It will get exciting real quick if you spill some of that oil out. A friend of mine did that when I was over at his place one year for a holiday party/turkey dinner. It eliminated some body hair, but other than that no one got hurt. You definitely want to keep the dogs, kids, and any drunk wobbly people away. We used the injection marinade and the turkey turned out great.
Post by: 280plus on November 24, 2005, 02:24:54 AM
Enjoy ALL!! And Happy Thanks giving!!!
PS - It's snowing here... :barf:
Post by: mtnbkr on November 24, 2005, 02:26:21 AM
Quote from: 280plus
One of these days I'm gonna try ME a deep fried turkey.
If you ever find yourself in Northern Va, I'll fry a turkey and make some biscuits for you. Chris
Post by: Stand_watie on November 24, 2005, 03:08:01 AM
Quote
280plus wrote:
Apparently the big thing in Scotland now is deep fried pizza.
I say we charter a plane and go try this.
I concur.
Iain, we must have details.
Chris
I'm there. Will my having a distinctively English last name get me in trouble with Scots who don't know the war is over? My wife's maiden name starts with a Mc, maybe we should just get tickets under her former last name Apparently the big thing in Scotland now is deep fried pizza.
I say we charter a plane and go try this.
I concur.
Iain, we must have details.
Chris
Quote from: mtnbkr
Quote from: Mike Irwin
So, you're telling us that English "cuisine" has finally progressed past the stage where everything is boiled to a grey mush?
Apparently everything is deep fried to a golden brown crisp. They've evolved into Southern US Rednecks. Actually it's the other way around. Southern rednecks evolved from the Scots - the St. Andrew's cross on the confederate battle flag was deliberately chosen as a reminder of Scots heritage.
Chris
Post by: K Frame on November 24, 2005, 06:23:22 AM
YUM!
Made pies last night.
Hey Chris, I got a KILLER mincemeat recipe from my Aunt that I know you and Michelle will love. It's labor intensive, but we'll have to make it. Trust me, the effort is worth it.
Happy Thanksgiving to you all!
Post by: 280plus on November 24, 2005, 06:59:52 AM
Quote
If you ever find yourself in Northern Va, I'll fry a turkey and make some biscuits for you.
I'm checking the bus schedules now...
Post by: Harold Tuttle on November 25, 2005, 12:54:38 AM
one would think that "for the children" our government might do something about these assualt cookery devices
http://www.ul.com/consumers/turkeys.html
Turkey Fryers
A longtime food favorite in the southern United States, the delicious deep-fried turkey has quickly grown in popularity thanks to celebrity chefs such as Martha Stewart and Emeril Lagasse. While some people rave about this tasty creation, Underwriters Laboratories Inc.'s (UL) safety experts are concerned that backyard chefs may be sacrificing safety for good taste.
"We're worried by the increasing reports of fires related with turkey fryer use," says John Drengenberg, UL consumer affairs manager. "Based on our test findings, the fryers used to produce those great-tasting birds are not worth the risks. And, as a result of these tests, UL has decided not to certify any turkey fryers with our trusted UL Mark."
Here's why using a deep-fryer can be dangerous:
Many units easily tip over, spilling the hot oil within the cooking pot.
If the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Oil may hit the burner/flames causing a fire to engulf the entire unit.
Partially frozen turkeys placed into the fryer can cause a spillover effect. This too, may result in an extensive fire.
With no thermostat controls, the units also have the potential to overheat the oil to the point of combustion.
The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards.
If you absolutely must use a turkey fryer, here are some tips for safer use:
Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn.
Never use turkey fryers on wooden decks or in garages.
Make sure the fryers are used on a flat surface to reduce accidental tipping.
Never leave the fryer unattended. Most units do not have thermostat controls. If you don't watch the fryer carefully, the oil will continue to heat until it catches fire.
Never let children or pets near the fryer when in use. Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot, hours after use.
To avoid oil spillover, do not overfill the fryer.
Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
Make sure the turkey is completely thawed and be careful with marinades. Oil and water don't mix, and water causes oil to spill over, causing a fire or even an explosion hazard.
The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed in the refrigerator.
Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgement when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call 9-1-1 for help.
Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pots remains dangerously hot, hours after use.
UL is providing video footage/still images of turkey fryers under test. The following file is in MPEG format, and is approxomately 13Mb in size.
Post by: Gewehr98 on November 25, 2005, 05:24:57 PM
Yup. Roger on that one.
My 22 year-old stepson told me that. He worked at KFC for long enough to figure out that hot cooking oil is indeed dangerous to work around.
Anybody noticed in the movie that they overfilled the fryer with oil, causing the turkey to displace the excess oil out of the fryer? Then they inserted a partially thawed turkey, another no-no. Stack the deck much?
Then again, 250,000 pounds of aluminum and JP-8 moving through the air at 500 knots, 2,500 feet altitude, at night is somewhat dangerous. I've been doing it for darned near 20 years, and had a couple near-hits that should've sent me on to the next world. I'm only retiring from it because I'm still young enough to start a second career. My risk management skills really suck. And I'm the squadron flight safety officer, go figure!
Pictures of the turkey frying coming tomorrow. No fatalities, unfortunately.
Post by: mtnbkr on November 25, 2005, 06:21:53 PM
Quote
Anybody noticed in the movie that they overfilled the fryer with oil, causing the turkey to displace the excess oil out of the fryer? Then they inserted a partially thawed turkey, another no-no. Stack the deck much?
I'm convinced that frying turkeys sends the nanny statists into a tizzy given the number of warnings about the danger of the activity. So much so that they have to stage a disasterous attempt.Chris
Post by: brimic on November 25, 2005, 08:21:48 PM
Oh yeah, best turkey I've ever eaten as well.
Everything tastes good deep fried- even vegetables (sometimes, especially if you wrap them in bacon)
Post by: Gewehr98 on November 27, 2005, 03:07:51 PM
Injecting the bird:
Bird all juiced up, ready to cook:
The setup on the driveway:
Oil goes in here:
3 gallons of peanut oil heating up:
Passing through 100 degrees:
Passing through 200 degrees:
350 degrees, birdy dunk time!
Ever so slowly, watch the sizzle...
All the way into the pot!
Let 'er rip for 40 minutes, open up the burner to keep 300 degrees on the dial:
Cooling off on the tailgate before heading to the dining room:
Mmmm, good! Chow time!
Post by: MaterDei on November 28, 2005, 05:46:53 AM
Post by: 280plus on November 28, 2005, 07:28:35 AM
Don't forget that setup makes a mighty fine lobster and crab boiling pot too!!
(speaking of yummy)
Post by: Gewehr98 on November 28, 2005, 12:23:23 PM
Since I now have 3 gallons of slightly used peanut oil, I've got another turkey, a couple whole chickens, and who knows what else in the freezer that will get the hot oil treatment.