Going to fry a turkey this year.

[Lhalo]

Actually I'm going to fry two. I bought a brine that I'll be leaving my turkey in for about 24 hours and then fry them Thanksgiving morning. I know not to fry them wet or frozen. Does anyone have any other suggestions/comments?

[Brandon]

bomb diggity.

I never do the turkey, but am around with a cocktail.

Do outdoors and put cardboard down on the concrete. The biggest thing is the thermometer being accurate on the fryer. Every year it seems to be a guessing game between that and a regular thermometer....surprised it hasn't been butchered yet.

Pretty straight forward after the prep. Just stand around with a drink in your hand making sure it doesn't boil over and listening for who slurs first from the booze.

[Salome]

Do a trial measurement of the turkey in the oil before you get it hot so it doesn't overflow. My dogs were licking the patio for a week. Don't think you have another minute or two to do something else when the time is up. It is really delicious but too much work for me. 

[Sully151]

If you are going to brine it, make sure you buy a turkey that isn't already injected with salt or brine. Most Butterball's are.

 

I smoke a turkey every year. Lots of time to sit around drinking beer and playing guitar.

[Eric]

Check out Alton Brown's video here. I really like the displacement test most of all. Works every time and is sooo simple to do, yet most people forego it and have some serious splashover as a result.

 

Enjoy, should be very tasty!

 

 

http://www.foodnetwork.com/deep-fried-turkey2/video/index.html

[eaterfan]

I second Eric's post. Alton will show you how it's done. 

 

If for some reason you don't watch the video please follow this one step most of all:

 

Have a working fire extinguisher or even two ready to go.

 

Finally, make sure you keep kids away from the fryer and keep people from throwing a football around the fryer.

Edited November 21, 2013 by eaterfan

[Bruce Nye]

If you guys have frying turkey questions, PM Adam and Lou.  They are experts in the subject.

[arch stanton]

If you are going to brine it, make sure you buy a turkey that isn't already injected with salt or brine. Most Butterball's are.

 

I smoke a turkey every year. Lots of time to sit around drinking beer and playing guitar.

Frying is the trend but smoked is the ultimate.

[Lhalo]

All good advice. Thanks guys.

[Lhalo]

Frying is the trend but smoked is the ultimate.

My neighbor across the street is smoking a turkey so we're going to do a little trading.

[Sully151]

My neighbor across the street always comes by when I smoke anything.

[red321]

If you have a stainless steel fryer, get some Barkeep's Best Friend. You'll need it to clean the damn thing afterwards, especially if you spill over.

[Adam]

Turkey sucks. Fried turkey sucks a bit less than oven roasted or smoked turkey. Make a Rib Eye Roast instead

[Tank]

My neighbor across the street always comes by when I smoke anything.

 

you live by cheech and chong?

[Vegas Halo Fan]

Never done frying or smoking, just the traditional oven roasting.

[Hot Damn!]

bomb diggity.

I never do the turkey, but am around with a cocktail.

Do outdoors and put cardboard down on the concrete.

Is this so he can break dance while it cooks?

[tdawg87]

Sit as close to the fryer as you can wearing absolutely nothing.

[Brandon]

hardcore dancing is preferred, but break dancing is welcomed. gramps is a fan of every time I die.

and it makes any oil spills easier to manage.

[Mudville]

Turkey sucks. Fried turkey sucks a bit less than oven roasted or smoked turkey. Make a Rib Eye Roast instead

Oh I do love the bone in rib eye but the wife insists on buying a 24 lb bird that she never eats the leftovers. I put my foot down years ago about no damn turkey for Christmas and spend ridiculous money on a rib eye and slow cook in the barbeque.

[JAHV76]

My neighbor across the street is smoking a turkey so we're going to do a little trading.

Check his face for feathers before shaking hands.

[Spencer]

she never eats the leftovers

WHAT?! That's the best part!

I'f I had to pick between 24 lbs of fresh hot turkey, or 24 lbs of leftover turkey sandwiches, I'd pick the sandwiches.

[Adam]

Oh I do love the bone in rib eye but the wife insists on buying a 24 lb bird that she never eats the leftovers. I put my foot down years ago about no damn turkey for Christmas and spend ridiculous money on a rib eye and slow cook in the barbeque.

 

You are a gentleman, sir

[Homebrewer]

If you have a stainless steel fryer, get some Barkeep's Best Friend. You'll need it to clean the damn thing afterwards, especially if you spill over.

This is great advice. Most fry kettles are aluminum   Do NOT use a chlorine based scrub (Ajax etc) on your aluminum fry kettle, it will ruin it.

Barkeepers Friend is oxalic acid based and wont react with the aluminum and cause it to oxidize.

Brewers learn this kind of thing the hard way.

 

We cold smoke our turkey overnight and most of the day with apple and grape wood...and then finish in the oven to bring it up to temp. It is amazing.

[AngelsLongBall]

What is this cold smoke you speak of? Wizardry and/or Dark Magic?

[Homebrewer]

The fire (55 gallon drum on it's side) is in a hillside about 30 ft below the smokehouse. Smoke rises up a buried pipe and is cooled before reaching the smoker. All of the smoke (and little of the heat) reaches the smoker.