bob2j8
Kitchener, Ontario, Canada
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Joined: 07/29/2004
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I'm going to do my first deep fried turkey this weekend at the campground. I've been reading online, and I think that I've got my mind wrapped around it. But I'm sure that you folks have some tidbits of wisdom you wouldn't mind sharing.
Bob
2007 Ram 1500, Quad Cab, 5.7 Hemi, 3.92 gears, factory towing mirrors
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ed6713
FL
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Joined: 04/24/2004
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What time did you say dinner was??
Ed
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bob2j8
Kitchener, Ontario, Canada
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Joined: 07/29/2004
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ed6713 wrote:What time did you say dinner was??
Ed
You might not want it when I'm done. This will be my first one afterall !!
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Desert Dog1
Alamogordo, NM
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Joined: 12/21/2003
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Alton Brown did one on "Good Eats" on the Food Network this afternoon. I've done two for Thanksgiving the last two years. Best tips I can give are: put your turkey in the fryer and fill it with water to the correct level to cover the bird, then measure how deep and you'll know how much oil to use. Make sure the turkey is as dry as possible before starting. Alton lowered the turkey into the fryer when his thermometer hit 250 degrees and then turned the burner higher until the temp hit 350 (keeps a lot of the spatters and splashes down). Main thing is keep the oil hot while frying, be careful when lowering and raising the bird, and take your time. Nothing tastes better!
Good luck!
Desert Dog
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Supercharged
Az.
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Joined: 01/01/2005
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Don't let it boil over, my friend did on my stone finish by the pool at the last house, never could get the stain to go away.
2005 Chev 5.3 Supercharged 395HP 425 T hp. Two wheels on front, 2 on back. one seat, tint windows. front and rear bumpers, headlights, windows. Door on each side. Heater, floor mats, junk behind seats, some dirt. Pulls so hard.
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OzarkPreacher
S.W.Mo. God's Country
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Joined: 02/23/2004
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keep your temp constant and observe the limits of your equipment. Do not leave unattended for even a moment and get a good injectable marinade.
Temp should stay between 325-350 and cook for 2.5 minutes per lb. You will have keep a constant eye on temp for for the first several minutes as it can change very quickly. Do not cut your cooking time because the outside may look done. Also make sure your turkey is completely thawed before cooking. A little frozen in the middle will affect how done it is.
Have fun and enjoy. I do about 2-3 a year for the past 4-5 years. We love 'em. And you better watch out or you will be cooking turkeys just to try out new marinades.
The marinade will make the differecne on how good it tatses.
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othertonka
Stockton, CA
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Joined: 11/15/2003
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Desert Dog1 wrote:Alton Brown did one on "Good Eats" on the Food Network this afternoon. I've done two for Thanksgiving the last two years. Best tips I can give are: put your turkey in the fryer and fill it with water to the correct level to cover the bird, then measure how deep and you'll know how much oil to use. Make sure the turkey is as dry as possible before starting. Alton lowered the turkey into the fryer when his thermometer hit 250 degrees and then turned the burner higher until the temp hit 350 (keeps a lot of the spatters and splashes down). Main thing is keep the oil hot while frying, be careful when lowering and raising the bird, and take your time. Nothing tastes better!
Good luck!
Desert Dog
I like this idea, but I would add, put the turkey in and fill it with water to the correct level to cover the bird, then take the turkey out and then measure the depth of the water level. You could then Dump the water into something to measure how much water you used and that will tell you how much oil to use when it comes time to actually do the cooking. And Lower the turkey into the hot oil very S L O W. Also keep a Dry Chemical fire extingusher handy. Have fun.
Othertonka
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old guy
Oregon (pronounced Or e gun)
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take a garden rack with you to rake the cooking area. IF the oil boils over, and don't say it never will, IF it does boil over or worse tip over. You will have a darn good fire going and may not get it out in time to save the TT let alone the forest. So have you TT fire extinguisher handy OK? thanks. Sorry can't give you any hints on cooking just needed to tell you of the fire possabilities.
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nohandles
Ohio
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Joined: 03/02/2003
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We love turkey this way and I do them quit often. So here are a couple of my tips.
1- ware some gloves preferably long ones that go to the elbow
2- I have a welding apron that covers my whole front, if you don't ware long pants and a long shirt.
3- If you use the water method suggested above "make sure you dry the turkey really well" You don't want any water to boil it really goes off even at 250. Either way pat it DRY.
4- fire extinguisher dry chemical.
5- when lowering the turkey in do it very, very slowly.
6- I keep my temperature at 325 at 3 minutes per pound. Haven't had a bad one yet.
7- When you bring it out get a lot of paper towels to soak up the oil before you cut it.
8- I like to let it rest for ten minutes before I carve it.
9- Keep the kids and animals away. A few years ago I saw a basket ball knoch the frier over in the camp next to me. Quit a mess and fire but fortunatly no one got injured.
Hope this is helpful. PM me if you have any other questions
Douglas & Vanessa Kemp
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lat471
Lebanon, PA
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What nohandles said but I would add don't do it indoors or even next to a building. If you doing it on the driveway or patio put some aluminum pans or an oil absorbent mat under the burner. Good luck.
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