Deep Frying Turkey

[HamsterStyle]

Who does it? What spices, rubs, marinades, injections do you use? I am doing 2 turkeys saturday and am just looking for some recommendations. One will be done rather plainly so my nephew can eat it. The other, I am open to suggestions. This time around, I would love a store bought marinade for ease but will consider all options.

 

[Cameramonkey]

first, soak the thawed birds in salt water overnight. (or at least 8 hours) Its called brining the turkey. the salt causes the meat to take on water, so you end up with a juicier bird afterward. I dont like white turkey meat, but I gobble down brined white meat.

Beyond that, I have tried various marinade injections and out of everything, the biggest impact is brining. You can also add various spices to the brine like Rosemary and it may pick those up too.

 

[Bigtanker]

I stick lemon halves under the skin to give it good flavor.
























Then you can do the turkey tan line trick and have a real good time.

 

[bocefus78]

Brine with a brine you google. Tons of varieties of brines. Lots more to it that salt and water. After that, I just fry them. No rubs, injections, etc. Anything on the outside of your bird, is just going to dirty up your oil faster. Keep the oil at 350. This will require you to turn it up to 375ish before the drop, then adjust to maintain 350. The cold azz bird will cool that oil quickly.

 

[printcraft]

first, soak the thawed birds in salt water overnight. (or at least 8 hours) Its called brining the turkey. the salt causes the meat to take on water, so you end up with a juicier bird afterward. I dont like white turkey meat, but I gobble down brined white meat.

Beyond that, I have tried various marinade injections and out of everything, the biggest impact is brining. You can also add various spices to the brine like Rosemary and it may pick those up too.

D R Y it well before placing in hot oil.

 

[bocefus78]

D R Y it well before placing in hot oil.

Yep. Don't forget that part! Welding gloves and shooting glasses are a great tool to have handy also. No sandals, do it outside over a non flammable surface. Don't fill the fryer past the fill line....itll overflow when you drop. I also turn off the gas when dropping to prevent fire. Once in, fire it back up.

 

[ccomstock001]

D R Y it well before placing in hot oil.

That's no fun. Who doesn't love a thanksgiving visit from the local fire department?

 

[JettaKnight]

If the turkey is already soaked in a solution like most store birds, e.g. Butterball, then you shouldn't be do a brine on it.

Frying does sound really good, but I'm sticking to spatchcocking.

 

[chezuki]

D R Y it well before placing in hot oil.

This. Absolutely this. Like air dry for at least an hour and a thorough pat down with paper towels. Moisture + hot oil is bad.

 

[bocefus78]

This. Absolutely this. Like air dry for at least an hour and a thorough pat down with paper towels. Moisture + hot oil is bad.

This is exactly why you kill the gas before dropping it in oil in addition to drying it well.

 

[raptrbreth]

Possibility of burning the ozone is why I just smoke the turkey.

 

[Cameramonkey]

Yep. Don't forget that part! Welding gloves and shooting glasses are a great tool to have handy also. No sandals, do it outside over a non flammable surface. Don't fill the fryer past the fill line....itll overflow when you drop. I also turn off the gas when dropping to prevent fire. Once in, fire it back up.

Wrong. Make your OWN fill line. If the bird is bigger than expected, using an arbitrary fill line could still result in the image below.

INSTEAD:

1. Take your pot inside.
2. Put the bird in the empty pot. (use the largest bird you will be frying if there is more than one)
3. Fill the pot with water until the water just barely covers the bird.
4. REMOVE THE BIRD.
5. Mark the water line (sans bird) and empty out the water. (and thoroughly dry the pot)
6. Fill the pot with oil to your new mark.

This. Absolutely this. Like air dry for at least an hour and a thorough pat down with paper towels. Moisture + hot oil is bad.

That isnt due to water on the bird (except maybe a bird frozen solid) That is due to overfilling and/or excessive oil temp. A little extra moisture wont do that, but it WILL pop like bacon and splatter hot oil on you.

 

[ws98ta]

Wrong. Make your OWN fill line. If the bird is bigger than expected, using an arbitrary fill line could still result in the image below.

INSTEAD:

1. Take your pot inside.
2. Put the bird in the empty pot. (use the largest bird you will be frying if there is more than one)
3. Fill the pot with water until the water just barely covers the bird.
4. REMOVE THE BIRD.
5. Mark the water line (sans bird) and empty out the water. (and thoroughly dry the pot)
6. Fill the pot with oil to your new mark.

That isnt due to water on the bird (except maybe a bird frozen solid) That is due to overfilling and/or excessive oil temp. A little extra moisture wont do that, but it WILL pop like bacon and splatter hot oil on you.

I can tell you from experience you want to do this with an unpackaged bird to account innards cavity. I did it with a bird still packaged and ended up about 2qts short when I dropped brid into the oil.
Brining is the best way to ad flavor before frying. Lots of different brine recipes but I like Alton Browns.

 

[Rookie]

Rural King has a Creole butter injection that's pretty good.

 

[Tactically Fat]

also, people, USE A CORRECT OIL.

Veggie oil / rape seed oil won't cut it. Good Lord it's a fire.

Peanut oil is a good one. And I'm sure there are others - but probably not as economical.

 

[Vilage.Idiot]

I fry 2 every thanksgiving. I inject one with a commercial Cajun jerk marinade and the second one I always inject with honey butter. The honey butter is the first to disappear. I have never tried to brine the turkey first but after reading this I just might give it a try.

 

[printcraft]

also, people, USE A CORRECT OIL.

Veggie oil / rape seed oil won't cut it. Good Lord it's a fire.

I ain't got time for that! I got bronchitis.

 

[Leadeye]

I cook mine in canola oil and keep the temp around 350-375. Have found that I can eat any amount of foods fried in canola oil, but peanut oil or soybean oil don't agree.

 

[Cameramonkey]

Yep. Peanut is best as it has one of the highest smoke points and is less likely to scorch.

 

[tjh88]

I use the Char-Broil The Big Easy Tru-Infrared oil-less fryer. I believe the turkey's come out just as tasty with less mess and less cost. A couple of uses will pay for it in the oil savings. As far a marinade, I like the Cajun Injector Creole Butter that can be bought at Bass Pro.