Please Scroll Down to See Forums Below
So Who's Frying a Turkey this Year?
- Thread starter bigguns7
- Start date
the nature boy
New member
mmmm, fried turkey is good.
Zebo
New member
Oh man, let me think....
We used peanut oil...
It was like a 5 gallon pot on a propane stand....
It took something like 45 min.
Injected it with a Cajun marinade.
Season before....
Also, if your on concrete, like a patio or driveway, when it boils up and splashes it made a helluva mess. Last year, we put a 58" drip pan for a water heater under it....solved that problem.
Good luck and have fun.....
We used peanut oil...
It was like a 5 gallon pot on a propane stand....
It took something like 45 min.
Injected it with a Cajun marinade.
Season before....
Also, if your on concrete, like a patio or driveway, when it boils up and splashes it made a helluva mess. Last year, we put a 58" drip pan for a water heater under it....solved that problem.
Good luck and have fun.....
DirtyDogman
New member
That fried turkey is the best fuckin Turkey I have ever ate in my life. The last two years we have done it with the cajun marinade like Zebo mentioned. Best turkey I ever had.
Last year some poor guy burnt his fuckin house down usin one though. I forgot exactly what happened but the guy was cookin on his covered patio, the flames shot up and caught the roof on fire which then spread to the rest of his house.
I don't think anyone that has common sense will have any problems using one though.
Last year some poor guy burnt his fuckin house down usin one though. I forgot exactly what happened but the guy was cookin on his covered patio, the flames shot up and caught the roof on fire which then spread to the rest of his house.
I don't think anyone that has common sense will have any problems using one though.
notoriousQQ
New member
Fried turkey does taste good. It didn't taste greasey either, besides that, I'm not any help because I didn't cook it so I can't shed any insight on to the proper way to cook. To be quite frank anybody that just read my post probably wasted 15 seconds of there life that they will never be able to get back. But, mmmmm, fried turkey is good.
Zebo
New member
Not greasy at all. The oil is so hot (like 250-275) that it sears the skin so fast that all the juice is locked in and no grease!
We've done it 4 years in a row now and each bird was perfect.
Plus, its a cool thing for the guys to stand around drinking beer acting like we know what we're doing......lol
We've done it 4 years in a row now and each bird was perfect.
Plus, its a cool thing for the guys to stand around drinking beer acting like we know what we're doing......lol
the nature boy
New member
Zebo said:
what he said.
Y_lifter
New member
You know how KFC fried chicken is when you cut into the meat?
All juicy and kinda pinkish and stuff ?
That's not grease, but that is how fried turkey is to me.
It's not like roasted turkey but more like fried chicken.
Get the peanut Oil real hot so it sears the skin and keeps the grease out. If the oil is not hot or the bird stays in too long it will be a bit greasy..
I don't care for it as much as the regular style...
OK for a change, but not for year after year...
All juicy and kinda pinkish and stuff ?
That's not grease, but that is how fried turkey is to me.
It's not like roasted turkey but more like fried chicken.
Get the peanut Oil real hot so it sears the skin and keeps the grease out. If the oil is not hot or the bird stays in too long it will be a bit greasy..
I don't care for it as much as the regular style...
OK for a change, but not for year after year...
Zebo
New member
Its very hot right now. I saw at a Sporting Goods store (Academy?) had the whole thing. Fryer, stand, propane tank, injector, Cajun Seasoning. You just buy the bird and the peanut oil. Back by the grills and hunting stuff.
What I like is it takes about 45 min. No putting the bird in the oven in the middle of the night bs.
And I don't have to be in the house listening to all the relatives yammerin'......which is why I'm going to the liquor store on Wednesday.
What I like is it takes about 45 min. No putting the bird in the oven in the middle of the night bs.
And I don't have to be in the house listening to all the relatives yammerin'......which is why I'm going to the liquor store on Wednesday.
B
BronzedGoddess
Guest
Southern Fried Turkey
Southern Fried Turkey
Copyright 2000 Television Food Network, G.P. All rights reserved
8 ounces unsalted butter
2 1/2 ounces red pepper sauce
1/2 cup water
2 garlic cloves
2 bay leaves
12 to 13 pound turkey
Approximately 6 gallons peanut oil
Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot ? this insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly.
Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Inactive Prep Time: 12 hours
Cook Time: 1 hour
Difficulty: Medium
Southern Fried Turkey
Copyright 2000 Television Food Network, G.P. All rights reserved
8 ounces unsalted butter
2 1/2 ounces red pepper sauce
1/2 cup water
2 garlic cloves
2 bay leaves
12 to 13 pound turkey
Approximately 6 gallons peanut oil
Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying.
Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot ? this insures no spill over when working with hot oil. Pour out the water, dry the pot and turkey thoroughly.
Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential.
Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in.
Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving.
Yield: 6 to 8 servings
Prep Time: 20 minutes
Inactive Prep Time: 12 hours
Cook Time: 1 hour
Difficulty: Medium
B
BronzedGoddess
Guest
Cajun Rub for Deep Fried Turkey
Recipe courtesy Billy Jacob, Popeye's Chicken
4 tablespoons kosher salt
4 teaspoons garlic powder
4 teaspoons white pepper
2 teaspoon cayenne pepper
1 teaspoon onion powder
Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.
Difficulty: Easy
Recipe courtesy Billy Jacob, Popeye's Chicken
4 tablespoons kosher salt
4 teaspoons garlic powder
4 teaspoons white pepper
2 teaspoon cayenne pepper
1 teaspoon onion powder
Blend above and then rub over the entire turkey. This is enough for 1 (10 to 12) pound turkey.
Difficulty: Easy
B
BronzedGoddess
Guest
Emeril's Fried Turkey
Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
**You will need a turkey rig to fry the turkeys and syringes to inject them
For the Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian?s Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
1/4 teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
To Fry:
2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil
To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Recipe from Every Day Is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
**You will need a turkey rig to fry the turkeys and syringes to inject them
For the Marinade:
2 tablespoons Worcestershire sauce
1 tablespoon liquid Zatarian?s Concentrated Crab and Shrimp Boil (optional)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
1/4 teaspoon cayenne
Pinch ground cloves
For the Seasoning Mix:
1 cup salt
1 tablespoon cayenne
1 tablespoon freshly ground black pepper
To Fry:
2 turkeys (8 to 10 pounds each)
About 10 gallons peanut oil
To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.
Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.
To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Similar threads
