spc wrote:I'm thinking about frying a turkey for Thanksgiving. Please share your experiences, tips, tricks, buying a fryer kit? Thanks.
1. Hope for good weather don't do this in the rain.
2. Important to monitor temp, make sure kit has a good dial thermometer. Bring oil to 400, once bird is in keep it 375-400.
3. Make sure you have enough gas in the tank, don't want to be replacing a tank while cooking.
4. Move away from the house and deck, pick a flat level spot.
5. Keep kids & pets away.
6. Be fully clothed & no flip flops.
7. Use peanut oil if you can, higher flash point.
8. Avoid adult beverages till you're done.
9. Pre measure how much oil is needed to immerse the turkey, don't want to overflow or add cold oil when dropping the bird.
I do this by putting the bird in the pot and filling with water to the desired level. Pull the bird out and measuring down to the level left.
That's my fill line for the oil. Mine is 7" from the top.
10. Lower the bird in slowly.
11. Avoid brineing and make sure bird is fully at room temp and DRY. Dust inside & out with Cajun spice or inject.
12. Remove 'extra parts' and plastic popup
13. Doing a turkey (not turkey breast) I pick one about 12lbs and cook at 3.5 minutes per lb @375 (oil temp). I use a stop watch.
14. Let bird sit before you carve.
15. Don't plan to do this at the park, it takes a LONG time for the oil to be cool enough to process.
16. Cover the pot & oil, seal it best you can, weigh down the lid to keep animals away and cheesecloth filter the oil next day.
17. Picking at the carcass is THE BEST