OK, who is deep frying the turkey this week and let's here about your recipies.
I prefer the cajan flavor but want to here everybodys different ways. And to keep this truck related, I was thinking about frying with Rotella.

 

I've had it before, don't have my own fryer though. Pretty tasty with Italian dressing injected into it. Don't buy the Lowry's Herb Marinade, it's identical to Italian dressing and costs more. Wouldn't the Rotella make it smell funny though? I'd use Delo if it was me.

 

Creole Butter, or creole garlic!!! Its awesome

3 min per pound @ 350 deg

Never fill your fryer more than half full, then add oil if needed AFTER dunking the bird (this I learned after recreating the Exxon Valdez my first time out )

Oh yeah...Dont do this in your garage No matter how cold it is...Sissy....Some dude here burnt his garage down last year

 

Anybody remember the "Allstate" comercial about the number of people that deep fry turkeys for thanksgiving and the number that manage to burn down their houses as a result?

Well, I like the cajun rub. I have only had two. One being the cajun and the other I dont know for sure. Sometimes your better not asking certian questions about food. They both tasted good.

Randy

 

I'll post my great Cajun marinade recipe later on this afternoon if someone PMs me to remind me. You have to shoot that bird up if you want it to be great....

 

Taking this year off from deep fryin one. I belive no matter how you deep fry one they are the best tasting even if you only inject salt water. I will smoke one this year. As for the cooking oil spill, reminded me of changing the oil in the cummins the first time

 

The amount of oil depends on the sizes of turkey and fryer. While the bird is still cold, put the bird into the fryer and fill the fryer with water - fill it until the bird is covered. Pull the bird out and note the water level. Pour out said water and refill with oil to the level you noted with the water. Heat up oil to 350 and continue ....

 

Last year I smoked one for a couple hours and then fried it. I thought it was great. Just smoking it without marinading it is not so great IMO. Anyways, here's my Cajun recipe which is for a 10-14lb bird:
Do this the night before you cook the bird!!
6 tblsp Creole seasoning
2 tblsp Poultry seasoning
1-2 Chicken boullion cubes
1 tblsp garlic powder
1 tblsp Accent seasoning
1 tsp salt
4.5 cups water
Mix all together and bring to boil. Let cool down for .5 hour
Strain lg seasonings from mix and put aside to rub on bird later. I usually use a cheap dishrag to strain really good or you get pockets of seasoning that don't taste too good.
Heat it up again and add a half stick butter
Allow to cool down again and inject bird all over. Smear strained seasoning all over bird and add some more Cajon or Creole seasoning.
Cover and refrigerate
Inject once more, if you want, before you cook it.. I do.

You will be the hit of the occasion if you do this but you must strain the seasoning well for the best results!!!

Chef Mike.....

 

After my first "Mishap" with a burning lawn I did the water measurement as Bulabula described but I just went ahead and marked the inside of my pot so I never have to measure again..

If you are trying smoking one for the first time, inject it first and then try to find some Apple wood. It seems to work best for turkeys without giving it too much of a wood flavor..

Happy Thanksgiving......

 

Do you guys pour the old oil into the CTD (filtered of course) when you are done?
Never had deep fried turkey but would love to try it.

 

I keep reusing the oil over and over. I bet that peanut oil would smell good coming out of my exhaust pipe though.......

 

Umm, isn't this the place where you are supposed to stop using dino and start creating WVO?
If you do use dino, are you using new or used? I'd think that using used may give the bird a burnt appearance.

 

I wonder how B100 would work; its so clear and bright yellow when I fill the tank.....

I guess I'm not the only one with a hot oil flooding experience.

 

For you less motivated cookers out there. I bought some Texas Mesquite Steak rub at Sams, large container. I dump about 1/2 cup into a quart jar then fill the jar with water. I then heat it in the microwave to almost boiling. Stir and set aside to cool. Clean and dry your bird, inject the tea you made above being careful not to suck up the spices in the bottom of the jar. When you get most of the tea out of the jar and into the bird pour the rest of the liquid and spices on the bird. Fry as normal. Make sure you slowly lower the bird into the oil. I do 4 min. per pound at 325 degrees. Others do 3 1/2 min. per pound at 350 degrees. Comes out like a smokey cajun flavor, yum. Simple, easy, and cheap. I buy 12-15 turkeys while they are on sale this time of year and then fry an average of 1 a month. I tried a whole lot of other marinades and none are faster/less expensive/tastier. I used to strain the spices out of the tea but found out if you inject imediately before cooking you don't get the spice pockets and you get more flavor. Sam's also has a 6 pepper rub I want to try but haven't gotten around to it yet.

Best of Luck and Happy T-day!