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Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 522
Registered: 06-2005
Posted on Tuesday, November 14, 2006 - 04:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I decided to fry a turkey this thanksgiving. In my preliminary research I read that rubs etc cause blackening on the outside of the bird. Anyone experience this? Also i decided if i am not going to do a rub i am going to brine the turkey and then inject it with some of Chris Freys BFB (big f'in Belgain) or a bottle of Three Philosophers from Ommegang. Anyone see an issue with injecting the turkey with a big beer prior to frying?
i've been around the world and found that only stupid people are breeding!!!
 

Phil Lapp
Junior Member
Username: Phil_lapp

Post Number: 41
Registered: 06-2005
Posted on Tuesday, November 14, 2006 - 06:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have done a few. A rub does create more black on the outside. Although, in any case, the skin is not edible with frying. I did a marinade once with beer and apple cider and some spices. It was great. One thing to watch, if there is too much excess moisture on the bird, it will foam the oil something awfull. Make sure you lower it down really slow as to not blow you and your family up. I think at least one person a year dies frying a turkey and just throwing the thing in.

On the beer side, I generally stick to light beer for marinades, but a three philosphers would give it a more distinct flavor.
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 523
Registered: 06-2005
Posted on Tuesday, November 14, 2006 - 07:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

why isnt the skin edible? i was thinking i would heat the oil to 350 - cut the burner - slowly lower the turkey in and then put the burner back on to hold temp at 325

is 3 min a lb enough for a 10 lb bird?
i've been around the world and found that only stupid people are breeding!!!
 

Joshua Coman
Member
Username: Crazyjae

Post Number: 160
Registered: 03-2005
Posted on Tuesday, November 14, 2006 - 07:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've been frying turkies several times a year for the past 10-years.

My experience is that you really need to do very little to the bird. Rubs, injections -- sure, you can do all that, but why?

Just thaw your bird, make sure it's dry (inside and out) and fry it in peanut oil. Save the beer for drinking. The meat is spectacular without all the additions and honestly, a lot of that flavor you think you'll get from the rub, spices, etc. really just gets lost in the hot oil.

The only things I would advise is to watch that thermomerter and go with 3 mins. per pound.

When you put the bird in (do it slowly -- inch by inch) the oil temp. has a tendancy to drop pretty rapidly. You want to maintain an even 350 f.

I say go 3 minutes per pound for cooking time because it works well. The birds I have cooked have always come out perfect with that ratio -- even the smaller birds. I have had a couple of small birds (10 lbs or so) come out undercooked using the 2 1/2 minutes per pound time formula.

Phil: Sure the skin is edible when it's fried. I've seen people fight over who gets it. Just hit it with a little salt, maybe squeeze a little lime over it and it's somewhat like chicharron (Mexican fried pork skins).
 

Mike Huss
Senior Member
Username: Mikhu

Post Number: 1394
Registered: 03-2003
Posted on Tuesday, November 14, 2006 - 07:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The skin is SO edible, and SO damn good!

I have a really good injection recipe I got from someone a few years back. I can post it tonight if you are interested as I can't find it here, must only be on my pc at home.
 

Joshua Coman
Member
Username: Crazyjae

Post Number: 161
Registered: 03-2005
Posted on Tuesday, November 14, 2006 - 07:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Oh, and LBD -- I know I don't have to tell you this, but, I will anyway. Do your self a big favor -- wear long pants and a long sleeve shirt when deep frying.

I used to do a lot of my turkey frying out in the desert (Glamis)when I lived in SoCal. The normal attire at T-giving there is shorts and short sleeved shirts. I saw plenty of people trying to self-chlorinate their gene pools by frying with minimal clothing on. That's a serious no-go and a quick way to end up with nice scarring of the arms and legs.
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 524
Registered: 06-2005
Posted on Tuesday, November 14, 2006 - 07:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

absolutely - full atire required - but then again i live in New England so it is a must on turkeyday anyway. Mike i would like to see the injection recipe.

so the 3 min per lb at 350 then. other sources say 3 min per lb at 325 but start the oil at 350 to account for the drop in temp. I will be doing between a 10 and 12 lb bird. because it is just the wife and i.

one more question - do you all use the basket or the triangle shaped dohickey to fry your turkey?

For reference I normally do a turducken for thanksgiving but this year wanted to try something new.

(Message edited by liquidbreaddiet on November 14, 2006)
i've been around the world and found that only stupid people are breeding!!!
 

Jeff Preston
Member
Username: Jeffpreston

Post Number: 198
Registered: 02-2004
Posted on Tuesday, November 14, 2006 - 10:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Boy, Am I getting hungry.
 

Ric Heinz
Intermediate Member
Username: Rheinz

Post Number: 425
Registered: 01-2004
Posted on Tuesday, November 14, 2006 - 10:52 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A large pair of welding gloves and eye/face protection should also be utilized until you are comfortable with the process.
Ric
Flatfender Brewing, NW Houston
 

Joshua Coman
Member
Username: Crazyjae

Post Number: 162
Registered: 03-2005
Posted on Tuesday, November 14, 2006 - 11:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

LBD, as you'll find, it's hard to keep that oil at a constant, which is why I always go with 350. It's an hour long balancing game, trying to keep the oil at the right temperature. You will see a sizeable temperature drop as soon as you put the bird in. I sometimes lose up to 50 f on bigger birds -- I always compensate for those by going to 375 and keeping the flame on high as I put the bird in only backing it off just as I start to get in the temp range.

A 10-12 pounder for 2? You have lots of turkey sandwiches coming up.

I use the spear/triangle thing instead of a basket. It works OK. I only use the basket to fry fish.

On a similar note, has anyone ever deep-fried a prime rib? I was thinking of skipping the turkey this year and was curious to know how they turn out?
 

Mike Huss
Senior Member
Username: Mikhu

Post Number: 1396
Registered: 03-2003
Posted on Wednesday, November 15, 2006 - 03:41 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Here is what I have. This is from Rob Summers on the old cuy.net list for you guys that remember that one.

1/2 cup of melted butter
1/4 cup of white wine
2 tsp. of liquid garlic
3 tsp. of cajun seasoning

Mix well and inject this marinade into legs, thighs, wings, and breast of the turkey using a cooking syringe (very big with 3cm hole on side of needle).

Next apply Cajun seasoning to the skin and cavity of the turkey. Rub in the season and repeat as needed to cover the skin well.
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 525
Registered: 06-2005
Posted on Wednesday, November 15, 2006 - 01:48 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

sounds good - mike

Peanut oil question. - I went to a local wholesale club similar to costco and bought 5 gallons of oil. I got it home and noticed on the back of the box in fine print - Do Not Reuse. There is nothing different that i can tell from this peanut oil to the next. all contain an anti foaming agent and something else to help preserve it i believe. Why can't i reuse this?
i've been around the world and found that only stupid people are breeding!!!
 

Joshua Coman
Member
Username: Crazyjae

Post Number: 163
Registered: 03-2005
Posted on Wednesday, November 15, 2006 - 04:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yeah, I've seen that warning.

I think it's there so you are compelled to go buy more peanut oil the next time you fry. I've reused it with good results.
 

davidw
Senior Member
Username: Davidw

Post Number: 1622
Registered: 03-2001
Posted on Wednesday, November 15, 2006 - 04:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Alrightee, guys, I'm thinking of going this route this year for turkey day and have all the equipment necessary, but have one question: how do you initially know how much oil to use? My thought was buy the bird, put it in the pot, fill the pot with H2O to where it is several inches below the top, remove the bird, and make a mental note of how full the pot is, which would tell me how much oil to use. I don't want to guess and then drop in the turkey only to have hot oil pour over the top and start a bonfire in my driveway!

Any suggestions or formulas for volume displacement would be appreciated.
 

Joshua Coman
Member
Username: Crazyjae

Post Number: 164
Registered: 03-2005
Posted on Wednesday, November 15, 2006 - 04:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

David,

You hit it on the head with how to measure the oil. That's the way that is suggested and the way that everyone I know does it.

Just make sure that you dry that bird well after you are finished and before you put it in the hot oil. Water and hot oil -- a nasty combination.
 

Mike Huss
Senior Member
Username: Mikhu

Post Number: 1397
Registered: 03-2003
Posted on Wednesday, November 15, 2006 - 04:58 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

David, I put the bird in the pot, fill it with water until it's about 1" above the bird, pull the bird out, measure down from the top of the pot to the top of the water, and fill the oil to that point.

Make sure you dry the bird off after doing this! I do the measure thing, bring the bird back in the house, dry it off, and then do the injecting and rubbing while the oil heats up.

I think I have a 10 lb'er in the freezer. All this talk about them is making me hungry for one, I may have to make one this weekend since my mother-in-law would be offended if I offered an option to her roasted one on Thanksgiving.
 

davidw
Senior Member
Username: Davidw

Post Number: 1623
Registered: 03-2001
Posted on Wednesday, November 15, 2006 - 05:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks guys!
 

Geoff Buschur
Senior Member
Username: Avmech

Post Number: 1329
Registered: 06-2004
Posted on Wednesday, November 15, 2006 - 07:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

"I always compensate for those by going to 375 and keeping the flame on high as I put the bird in only backing it off just as I start to get in the temp range. "

I have done several birds and I have to critique this advice a little bit.

Yes, you will drop in temp quite a bit so the 375F is good advice. HOWEVER, the keep the flame on high part is NOT a good thing to do.

For safety reasons you need to be prepared for the thing to boil over. It doesn't take much moisture to set a pot of hot oil into boil mode.

The first thing you do when you cook a bird is prep the area with litter to absorb the oil that WILL spill or spatter over the sides of the pot.

Before you drop the turkey in the oil TURN OFF THE FLAME. Give the oil a couple minutes to settle down then start the flame again. Big flame and hot oil = fire. Fire and LP hose = flame thrower. Flame thrower and propane tank = disaster.

A dry chemical fire extinguisher is a must.



Video:
http://www.ul.com/turkeyfryers/fryer.mpg

(Message edited by avmech on November 15, 2006)
"I've been drunk for 14 years...my judgment isn't what it used to be."
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 526
Registered: 06-2005
Posted on Wednesday, November 15, 2006 - 07:47 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

David W. make sure the bird is totally thawed. Frozen items in grease is very dangerous.
i've been around the world and found that only stupid people are breeding!!!
 

Joshua Coman
Member
Username: Crazyjae

Post Number: 165
Registered: 03-2005
Posted on Wednesday, November 15, 2006 - 08:36 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Geoff,

I can certainly see where it would be good for people to turn the flame off and relight it after putting the bird in the oil. I personally don't, nor have I had oil flare up. Of course I put the bird in very slowly -- it takes me about 5 minutes in all.

I've seen the videos of flare ups. I regard them as anti-fryer propoganda. They do illustrate the dangers of deep frying, however, they do it unrealistically. I've never seen anyone put a bird in the oil as fast as they do, nor have I ever seen a person use a partially frozen bird.

Of course they do now sell electric fryers.
 

Geoff Buschur
Senior Member
Username: Avmech

Post Number: 1330
Registered: 06-2004
Posted on Wednesday, November 15, 2006 - 08:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have never had one flare up either, but I have had a couple start to boil over. I am not sure exactly where this moisture came from but as soon as it started popping it was quite nasty.

I agree that UL used extreme situations, but it did very clearly demonstrate how quickly the oil flares up when it passes the flames. As easy as it is to turn off the flame and start it again, I think it is smart to follow a process that eliminate this possibility.
"I've been drunk for 14 years...my judgment isn't what it used to be."
 

davidw
Senior Member
Username: Davidw

Post Number: 1625
Registered: 03-2001
Posted on Wednesday, November 15, 2006 - 09:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So lowering the bird into the oil *slowly* is the thing to do. Check.
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 527
Registered: 06-2005
Posted on Wednesday, November 15, 2006 - 09:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Guys go check out youtube.com and do a search for turkey frying. there are some seriously stupid people out there.
i've been around the world and found that only stupid people are breeding!!!
 

Doug Pescatore
Senior Member
Username: Doug_p

Post Number: 2014
Registered: 10-2002
Posted on Wednesday, November 15, 2006 - 09:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I live next to the redneck area of my county and the sky is usually glowing orange-red on Thanksgiving with sounds of fire trucks drifting through the evening air.

Done it many time. Solid advice in the above posts. I have never used any spices or injections or anything and the bird alwasy tastes great.

-Doug
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 528
Registered: 06-2005
Posted on Wednesday, November 15, 2006 - 09:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

gonna do a practice one on saturday for some poker buddies - will keep you posted.

thanks to all for the advice
i've been around the world and found that only stupid people are breeding!!!
 

Hophead
Senior Member
Username: Hophead

Post Number: 2307
Registered: 03-2002
Posted on Thursday, November 16, 2006 - 04:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I always do 20#+ birds, and I have found that it works best (for me) to cook the wings/legs separately from the bird, 'cause they cook faster. Shouldn't matter for 10-12# bird.

Joshua gives all needed advice, tho I turn the flame to low when lowering bird in, then raise as needed to keep at 325-350... I use a candy thermometer that clips to the side of the pot.

Oh, you CAN reuse the oil, BUT you need to refridgerate it as it now has turkey fat in it which can spoil. I always use it 3-4 times between thanksgiving and the new year. I have never 'splurged' for the peanut oil, I use the cheaper stuff next to it at costco... Maybe this year eh?

Prost!
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 529
Registered: 06-2005
Posted on Thursday, November 16, 2006 - 05:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

i paid 22.50 for 5 gallons at BJ's (similar but severly lacking bastard child to costco.) Most places i came accross peanut oil it was 25 for 3 gallons and 30 for 5. I didn't look for other types of oil because i heard that peanut is the best. That being said i just heard from a coworker that peanut oil really only imparts its flavor after a couple uses. Guess i will have to wait and see.
i've been around the world and found that only stupid people are breeding!!!
 

Mike Huss
Senior Member
Username: Mikhu

Post Number: 1398
Registered: 03-2003
Posted on Thursday, November 16, 2006 - 05:32 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

WOW Hophead, 20+ lbs? How big of a pot do you need for that?
 

Dan Listermann
Senior Member
Username: Listermann

Post Number: 3686
Registered: 03-2004
Posted on Friday, November 17, 2006 - 03:58 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My family will go to a nice place called "Les Flick's Homelike Inn" and order whatever we want for Thanksgiving. Overweight women will bring us our food and we will make fun of my niece's boyfriend who will order something really stupid like grilled cheese. Mom, being gone now, this may be the last time we do this. Been thinking a lot about Mom tonight.

--This space is STILL being left intentionally blank.-


 

Marlon Lang
Advanced Member
Username: Marlonlang

Post Number: 644
Registered: 03-2003
Posted on Saturday, November 18, 2006 - 01:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

As Geoff's post shown, cooking oil burns. I have a very close friend that burned down a 1/2-mil house when his turkey fryer set leaves on fire. However, if you do it, use Peanut Oil which has the highest "smoke point" (read: you can fry at a high temperature and not burn). And remember, we Louisiana Cajuns invented turkey frying. Geaux Tigers!
 

Liquidbreaddiet
Advanced Member
Username: Liquidbreaddiet

Post Number: 530
Registered: 06-2005
Posted on Monday, November 20, 2006 - 01:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Did my test turkey - Injected with Apple Butter Cyser. Fried a 12lber for 3 min a lb at 350. all i have to say is - OMG i am never roasting a turkey again. SOOOOOO easy - SOOOOO good, and I can't wait until thursday to do it all over again.
i've been around the world and found that only stupid people are breeding!!!

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