Deep Fried Turkey Tips Needed

[salad 419]

I've never deep fried a turkey, so I figured I'd give it a shot this year.

What methods do you guys typically use? Rub, Injection, brine????

I know not to put a frozen turkey into the hot oil, so I've got that going for me.

[KhellendrosXS]

Dont put it in with the cavity toward the bottom of the pot. A big steam bubble will form and splash the oil all over you when you lift it up.

The only turkey Ive ever had done up in the frier was back in college and I was way too gone to be messing with vats of hot oil.

[Hugh_Jass]

I've never deep fried a turkey, so I figured I'd give it a shot this year.

What methods do you guys typically use? Rub, Injection, brine????

I know not to put a frozen turkey into the hot oil, so I've got that going for me.

Brine. I've never injected so I can't speak to that. Also, I wonder if the rub would do anything for the final product after it's been immersed in 350F oil.

Remember to premeasure the necessary amount of oil. Put the bird into the pot and fill with water. You'll want to leave a bit of head space to prevent boil over. Remember to dry the bird before putting into hot oil (or have a camera ready in case you forget).

Hope it goes well.

[yetavon]

over the last 12 years weve done an average of 18 birds a year. We use Tony's injectable marinade buter creole, and sprinkle with Emeralds turkey rub. rinse your bird inject, sprinkle and set it in a cooler or pan to dry off some and the marinade to work in. we like at least an hour. get your oil up to 400, CUT THE FLAME, and lower the bird in butt end up as said. as soon as your sure its not going to boil over ,crank the heat up till you hit 350 and maintain it there. 3.5 minutes a lb and check you meat temp. cut up some sweet taters to toss in after the bird.
Darrin

[salad 419]

over the last 12 years weve done an average of 18 birds a year. We use Tony's injectable marinade buter creole, and sprinkle with Emeralds turkey rub. rinse your bird inject, sprinkle and set it in a cooler or pan to dry off some and the marinade to work in. we like at least an hour. get your oil up to 400, CUT THE FLAME, and lower the bird in butt end up as said. as soon as your sure its not going to boil over ,crank the heat up till you hit 350 and maintain it there. 3.5 minutes a lb and check you meat temp. cut up some sweet taters to toss in after the bird.
Darrin

Irony...........I actually already bought the exact butter creole injection. I had planned on using it and cheating with a touch of liquid smoke as well as using Tony Chachere Creole Rub.

What should the internal temp be on a finished turkey?

[Brambles]

I've injected with all kinds of things with good results. One of the best ones was Italian dressing, butter, and garlic, cook them together to taste, mince the crap out of the garlic.
I also rub seasoning on the turkey the night before. I like to use Cajun seasoning and ground up bay leaves. Make sure you dry the turkey off really well with paper towels. Rub the seasoning on the inside, outside, and under the skin around the breasts.

Good luck!

[Brambles]

Oh and use peanut oil! I think it tastes better than others.

[KhellendrosXS]

Bring leftovers to the store, I want to sample. Ill take that roeselare.


Seconded for peanut oil. Expensive as fock but better than corn or veggie oil.

[salad 419]

Bring leftovers to the store, I want to sample. Ill take that roeselare.


Seconded for peanut oil. Expensive as fock but better than corn or veggie oil.

Check, Check and Check!

[yetavon]

170 is fine.....I'll agree with the peanut oil but have been using a soy based deep fry oil for the last several years. a few friends have peanut allergies...didnt notice a differance

[Lamppa]

make sure you use water to calculate the oil volume, dont guess. if that hot oil spils onto the burner youll burn your house down.

[DonkeyShoes]

Irony...........I actually already bought the exact butter creole injection. I had planned on using it and cheating with a touch of liquid smoke as well as using Tony Chachere Creole Rub.

What should the internal temp be on a finished turkey?

I would only get it to 160F then pull it out. There should be some carry over heat to take it up a couple degrees after it's out.

[wildwest450]

Do you have to do injections and rubs? My wife got an "organically" grown 34lb'er from a friend who raises them. She butchered and quartered it (to big to fit in the oven). My plan was to deep fry a breast half (7lbs!). I was just going to do it plain, as this thing is very fresh, am I shorting myself on flavor? Never deep fried as well. How do you figure meat weight per person ratio?