Author Topic: Ok, I got the turkey fryer apparatus as a B-day present... (Read 7355 times)

Gewehr98 · « **on:** November 21, 2005, 04:06:57 PM »

And I've seen the Allstate Insurance commercial several times. Sobering, that. Mrs. G-98 brought home two 12-pound birds for me to make dinner out of. I'm ready, welder's gloves and apron, even.

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...

Preacherman · « **Reply #1 on:** November 21, 2005, 04:28:57 PM »

I'm informed it definitely improves the flavor if you perforate the turkey beforehand with a few .45-70 solids (helps the marinate penetrate, you know)... Tongue

K Frame · « **Reply #2 on:** November 21, 2005, 04:32:28 PM »

mtnbkr has fried several turkeys. I've eaten one, and it was pretty damned incredible.

mtnbkr · « **Reply #3 on:** November 21, 2005, 04:44:30 PM »

Quote

I've eaten one

Yup, damn near the whole thing.

Chris

Gewehr98 · « **Reply #4 on:** November 21, 2005, 04:50:44 PM »

Was that the incredible part? Cheesy

K Frame · « **Reply #5 on:** November 21, 2005, 05:23:39 PM »

"Yup, damn near the whole thing."

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...

Ben · « **Reply #6 on:** November 21, 2005, 05:29:40 PM »

I got my dad one for his birthday. The first time we used it, we went the 3 minutes a pound route and our bird came out a little dry. The second time we went to 2.5 minutes, and as others have said, dang fine tasting frikazee.

YMMV on the cooking time, but that's what worked best for us.

El Tejon · « **Reply #7 on:** November 22, 2005, 06:49:00 AM »

My cousins did one for Christmas a few years ago.

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

mtnbkr · « **Reply #8 on:** November 22, 2005, 07:11:52 AM »

BTW, get a filtering pump and you can reuse that oil several times.

Chris

280plus · « **Reply #9 on:** November 22, 2005, 07:30:39 AM »

What time is dinner?

Cheesy

erik the bold · « **Reply #10 on:** November 22, 2005, 08:48:27 AM »

I've used the "Bob & Tom" recipe for a couple of years now.
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...... Cheesy

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!

charby · « **Reply #11 on:** November 22, 2005, 08:49:43 AM »

Hmmm If I get a Wednesday AM Pheasant hunt in, leave at noon on Saturday and drive striaght through. I think I could show up in Florida in time to show you how to fry that turkey and how to eat it.

Actually we are having three types of turkey at my family get together Fried, Smoked and Roasted.

Charby

grampster · « **Reply #12 on:** November 22, 2005, 10:28:35 AM »

Would you critters quit talking about food so durn much? It's getting so that I have to do 20 minutes on the bowflex everytime I open up this board. Sheeesh.

K Frame · « **Reply #13 on:** November 22, 2005, 11:42:21 AM »

Anyone ever do batter dipped fried corn on the cob?

The time Chris and his wife had me over for a turkey fry I introduced them to fried cotc.

280plus · « **Reply #14 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! Cheesy

PS - back to the bowflex gramps! LOL...

mtnbkr · « **Reply #15 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

K Frame · « **Reply #16 on:** November 22, 2005, 05:18:07 PM »

"I think that entire meal was deep fried."

Yeah, we also had onion rings, IIRC.

I think we did draw the line at deep fried Snickers bars, though...

mtnbkr · « **Reply #17 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

Iain · « **Reply #18 on:** November 23, 2005, 02:51:12 AM »

It's Mars bars you deep fry for that truly authentic Glasgow experience.

Apparently the big thing in Scotland now is deep fried pizza.

280plus · « **Reply #19 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. Cheesy

mtnbkr · « **Reply #20 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. Cheesy

I concur.

Iain, we must have details.

Chris

MaterDei · « **Reply #21 on:** November 23, 2005, 05:58:05 AM »

I've fried my Thanksgiving turkey for the past 3 years. Be careful is my biggest tip. Where we fry is a 'no kids zone'.

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.

MillCreek · « **Reply #22 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. Cheesy

I will wear my kilt. I would love to go back to Edinburgh, one of the most beautiful cities on Earth.

wmenorr67 · « **Reply #23 on:** November 23, 2005, 07:49:17 AM »

Also don't forget to take into account that the oil will expand as it heats up. Learned that one the hard way. I did the water displacement but forgot about the oil expanding. Lucky I was on the patio away from the house, wife, kids, and pets.

41 Redhawk · « **Reply #24 on:** November 23, 2005, 08:37:45 AM »

Don't forget the fried twinkies

News:

Author Topic: Ok, I got the turkey fryer apparatus as a B-day present... (Read 7355 times)