Deep Frying a Turkey
11-17-2006, 06:27 PM
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Thanks,
Rick
11-17-2006, 06:50 PM
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well my family is picky and will only eat white meat...and we couldn't eat a whole turkey even if we did...so we get a whole breast. You cut the skin back down to the base...but don't cut it off totally. Season the breast with your favorite variety of seasonings. Then get some real good peppered bacon, lay it on the face of the breast with fat side of bacon facing up, as you go along put some pads of butter on top of the bacon, sparingly though. Then when you have all of the breast covered with bacon, roll the skin over the breast/bacon and toothpick it back up. Now smoke go to wally world and get regular charcoal for a good base, hickory and mesquite CHUNKS, and hickory and mesquite chips. Get the charcoal going pretty good then go to town w/chunks and chips. Should take around 2 hrs for a 7-9lb breast. But check the internal temp at the thickest part of the breast for 170*. Then take off and slice 'er up.
11-17-2006, 06:55 PM
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Man, I have just recently heard about turkey frying, and, to say the least, I am curious. Maybe I could start small with a pheasant or something!
My dad just got a smoker going, and smoked a pheasant. I guess that it was pretty good, but I haven't got to try it myself yet.
My dad just got a smoker going, and smoked a pheasant. I guess that it was pretty good, but I haven't got to try it myself yet.
11-18-2006, 01:08 PM
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I've fried a couple of breasts and for some reason I have a hard time getting it cooked all the way through to the center. This is very strange because I don't have that problem when doing the whole bird....
recipes coming in a minute....
recipes coming in a minute....
11-18-2006, 01:16 PM
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Easier to cook a whole bird because as it heats up the bones will help hold the heat therefore it will help cook from the inside of the bird. On another not I have a guy here at work that deep fries a prime rib roast every year along with a turkey. He brought some in last year and man was that good. Anybody on here try that?
Travist
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11-18-2006, 01:28 PM
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Alright, this is going to be long so bear with me.....
Cajun Recipe good for a 10-14lb bird....
6 Tablespoons Creole seasoning (I prefer Tone Chachere's)
2 Tablespoons poultry seasoning
2-3 chicken boullion cubes
1 Tablespoon Garlic Powder
1 Tablespoon Accent Seasoning
1 Teaspoon salt
4.5 cups of Water
Mix all this except for the Poultry Seasoning and bring it to a boil.
Turn it off and let it cool for a half hour.
Strain the seasonings. I use a dishrag layed inside a wire strainer for this, clean of course, because a strainer just doesn't do a good enough job by itself. Once you are done straining put the seasoning aside. I tried various ways of straining like napkins and coffee filters but none of those work.
Heat up the Marinade again till it's hot and add a half stick of butter. Cook until the butter melts. Turn off and let it cool.
Inject Marinade all over the bird. I have a big serving dish I use for this because the juice will be coming out of the bird as you inject it. Once you have gone over the whole bird, go over it again making sure to stick the needle in different depths of the meat. Be careful because sometime you stick the needle in and squeeze it and the juice comes flying out of one of the other holes you made!!
Now, take the strained seasonings and Poultry seasoning and smear it all over the bird inside and out. At this point I usually put it in a small kitchen garbage bag and try to get as much air out of it as I can then tie a knot in it. This way the bird is sitting in all the juice and will marinade better. I make sure the breast is down when I do this. Any extra juice is poured into this bag too.
Put the bird in the fridge overnight.
Thanksgiving morning you can reinject the marinade if you like. I usually do. You can't get too much marinade.....
Get your oil up to about 350 degrees. Carefully drop bird in oil. The temp will drop considerably in the first few minutes. Now the trick is to keep the oil at about 300 degrees. A little turn of the fuel control **** will have a big effect on the temp so turn in very small increments.
Cook for 4 minutes per pound.
Bird is done when the internal temp of the breast is around 185 degrees. Don't undercook it but almost as important don't overcook it...
Enjoy the juiciest bird ever and be the hero of your family and friends....
Cajun Recipe good for a 10-14lb bird....
6 Tablespoons Creole seasoning (I prefer Tone Chachere's)
2 Tablespoons poultry seasoning
2-3 chicken boullion cubes
1 Tablespoon Garlic Powder
1 Tablespoon Accent Seasoning
1 Teaspoon salt
4.5 cups of Water
Mix all this except for the Poultry Seasoning and bring it to a boil.
Turn it off and let it cool for a half hour.
Strain the seasonings. I use a dishrag layed inside a wire strainer for this, clean of course, because a strainer just doesn't do a good enough job by itself. Once you are done straining put the seasoning aside. I tried various ways of straining like napkins and coffee filters but none of those work.
Heat up the Marinade again till it's hot and add a half stick of butter. Cook until the butter melts. Turn off and let it cool.
Inject Marinade all over the bird. I have a big serving dish I use for this because the juice will be coming out of the bird as you inject it. Once you have gone over the whole bird, go over it again making sure to stick the needle in different depths of the meat. Be careful because sometime you stick the needle in and squeeze it and the juice comes flying out of one of the other holes you made!!
Now, take the strained seasonings and Poultry seasoning and smear it all over the bird inside and out. At this point I usually put it in a small kitchen garbage bag and try to get as much air out of it as I can then tie a knot in it. This way the bird is sitting in all the juice and will marinade better. I make sure the breast is down when I do this. Any extra juice is poured into this bag too.
Put the bird in the fridge overnight.
Thanksgiving morning you can reinject the marinade if you like. I usually do. You can't get too much marinade.....
Get your oil up to about 350 degrees. Carefully drop bird in oil. The temp will drop considerably in the first few minutes. Now the trick is to keep the oil at about 300 degrees. A little turn of the fuel control **** will have a big effect on the temp so turn in very small increments.
Cook for 4 minutes per pound.
Bird is done when the internal temp of the breast is around 185 degrees. Don't undercook it but almost as important don't overcook it...
Enjoy the juiciest bird ever and be the hero of your family and friends....
11-18-2006, 01:36 PM
#23
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We'll call this one the Dodgezilla recipe....
4.5 cups of water
2 Tablespoons of Cavendars Greek seasoning ( sometimes hard to find)
2 Tablespoons Season All
1 Tablespoon Garlic powder
1 Tablespoon Italian Seasoning
4 Chicken Boullion
1 Tablespoon Accent Seasoning
1 Tablespoon salt
Mix all this except for the Poultry Seasoning and bring it to a boil.
Turn it off and let it cool for a half hour.
Strain the seasonings. I use a dishrag layed inside a wire strainer for this, clean of course, because a strainer just doesn't do a good enough job by itself. Once you are done straining put the seasoning aside. I tried various ways of straining like napkins and coffee filters but none of those work.
Heat up the Marinade again till it's hot and add a half stick of butter. Cook until the butter melts. Turn off and let it cool.
Inject Marinade all over the bird. I have a big serving dish I use for this because the juice will be coming out of the bird as you inject it. Once you have gone over the whole bird, go over it again making sure to stick the needle in different depths of the meat. Be careful because sometime you stick the needle in and squeeze it and the juice comes flying out of one of the other holes you made!!
Now, take the strained seasonings and Poultry seasoning and smear it all over the bird inside and out. At this point I usually put it in a small kitchen garbage bag and try to get as much air out of it as I can then tie a knot in it. This way the bird is sitting in all the juice and will marinade better. I make sure the breast is down when I do this. Any extra juice is poured into this bag too.
Put the bird in the fridge overnight.
Thanksgiving morning you can reinject the marinade if you like. I usually do. You can't get too much marinade.....
Get your oil up to about 350 degrees. Carefully drop bird in oil. The temp will drop considerably in the first few minutes. Now the trick is to keep the oil at about 300 degrees. A little turn of the fuel control **** will have a big effect on the temp so turn in very small increments.
Cook for 4 minutes per pound.
Bird is done when the internal temp of the breast is around 185 degrees.
4.5 cups of water
2 Tablespoons of Cavendars Greek seasoning ( sometimes hard to find)
2 Tablespoons Season All
1 Tablespoon Garlic powder
1 Tablespoon Italian Seasoning
4 Chicken Boullion
1 Tablespoon Accent Seasoning
1 Tablespoon salt
Mix all this except for the Poultry Seasoning and bring it to a boil.
Turn it off and let it cool for a half hour.
Strain the seasonings. I use a dishrag layed inside a wire strainer for this, clean of course, because a strainer just doesn't do a good enough job by itself. Once you are done straining put the seasoning aside. I tried various ways of straining like napkins and coffee filters but none of those work.
Heat up the Marinade again till it's hot and add a half stick of butter. Cook until the butter melts. Turn off and let it cool.
Inject Marinade all over the bird. I have a big serving dish I use for this because the juice will be coming out of the bird as you inject it. Once you have gone over the whole bird, go over it again making sure to stick the needle in different depths of the meat. Be careful because sometime you stick the needle in and squeeze it and the juice comes flying out of one of the other holes you made!!
Now, take the strained seasonings and Poultry seasoning and smear it all over the bird inside and out. At this point I usually put it in a small kitchen garbage bag and try to get as much air out of it as I can then tie a knot in it. This way the bird is sitting in all the juice and will marinade better. I make sure the breast is down when I do this. Any extra juice is poured into this bag too.
Put the bird in the fridge overnight.
Thanksgiving morning you can reinject the marinade if you like. I usually do. You can't get too much marinade.....
Get your oil up to about 350 degrees. Carefully drop bird in oil. The temp will drop considerably in the first few minutes. Now the trick is to keep the oil at about 300 degrees. A little turn of the fuel control **** will have a big effect on the temp so turn in very small increments.
Cook for 4 minutes per pound.
Bird is done when the internal temp of the breast is around 185 degrees.
11-18-2006, 02:24 PM
#24
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When ever I have deep fried a turkey, I got the penut oil up to about 375, then TURNED OFF the fire, put the turkey in, then relit the burner. That way if it overflowed NO MAJOR FIRE!!!!
11-18-2006, 06:43 PM
#25
Administrator/Jarhead
Here's my recpie. This is only for FRYING, do not use this to bake!!!
1/2 can Morton salt (imagine that, just like me)
2 oz black pepper
2 oz crushed red pepper
2 oz garlic powder
2 oz chili powder
2 oz accent
This mix is enough for 2 turkeys, but I use it for one. Put the mix in at least a 20 gal trash bag, shake to mix well, rinse turkey, and then place turkey in bag. Shake/rub to completely cover turkey. Let sit in fridge overnight. Good idea to double bag.
11-18-2006, 06:58 PM
#26
Chapter President
I set my yard on fire with my first bird. Man is it good though. I have a Cajun recipe and one that I came up with. Both are to be injected and then you rub it on the skin too. I've probably done 30-40 turkeys since my first one and not one fire since.....
Yum!!!!!!!!!!!!!!!!!!!!!
Yum!!!!!!!!!!!!!!!!!!!!!
I saw just this week Alton brown doin the turky fry, good info on the food channel. He did the brine thing look pretty interesting.
I fried one once and it was great just do it in a part of the yard where you don't want the grass anymore.
11-18-2006, 07:02 PM
#27
DTR's Cow Boss
Not to jack this thread
But last year I saw were a bunch of construction workers working on this house got together after the house was finished and was deep frying a bird in the new houses garage they ended up burning the place down.
Any way deep frying the bird is the best way its no were near as dry as backing it in a oven. Some one I think has mentioned it already about testing with water first and marking were the water comes up to with that bird
But last year I saw were a bunch of construction workers working on this house got together after the house was finished and was deep frying a bird in the new houses garage they ended up burning the place down.
Any way deep frying the bird is the best way its no were near as dry as backing it in a oven. Some one I think has mentioned it already about testing with water first and marking were the water comes up to with that bird
11-18-2006, 09:48 PM
#30
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Take equal parts of good butter and your favorite honey, melt the butter in a sauce pan and add the honey then inject the mix into your bird and fry it.