So, who's done it? Looking for tips, advice, and the number for my local FPD. I may need it on Thursday.
Put less oil in your pot than you think. You might wanna put your bird in the pot with water in there the 1st time.....to let you know how much you'll need. You don't want oil spilling over the sides at the moment of truth. Keep a thermometer handy. I've tried many injections, but I always come back to straight Texas Pete. I make up a rub made up from all kinds of spices (just wing it). I spray the bird down (pre-fry) with oil...then rub the dry rub into the skin. Makes for a great skin, after cooked. Nothing to it, really. I've probably deep-fried 25-30. Good luck.
Put it in your closed garage. Fill the pot to the top with oil. Turn the flames up all the way. Put turkey in. Leave unattended. ...but send my stuff first. Or better yet, go do this at that stupid house I still own up there. Kidding!! Sort of....
As stated, you will use less oil than you think. Trust me....you do not want the oil overflowing from the pot. No good comes from it. Don't ask me how my dad knows. Also, be sure and tie the wings to the body. You want them "hugging" the rest of the bird. If you don't they will basically burn to a crisp.
They are awesome! We'll be doing 3 birds this weekend. Get yourself a wooden spatula and once you use GMMAT's water tip put a notch in the spatula. That way in the future if you get a bird near the same weight you'll already know how much oil to use. Beware of using wild turkey, they are much longer than farm raised. Still delicious but a couple inches might stick out of the oil.
First off I want a bird that isn't too big...around the 12-14 lb range. I like to brine mine 24 hours before frying. You can find tons of brine recipes online. It definitely works, especially on poultry. I like to put a nice rub on the outside,I wing it like Jeff said or you can buy already made rubs at any grocery store. Put your bird in the pot and fill with enough water so the bird is emerge about 2-3 inches above the bird. Gives a good idea of how much oil is needed like said before. Cook about 3 minutes a lb. Take the turkey out and let rest about 15 minutes before slicing. Some people let theirs rest a half hour but I think it starts to get a little cold waiting that long. Voila.....deep fried bird.
Trying to make a baby so I need to save that for Mrs. Zarr. Thanks for the tips gents. If I don't fry my fingers off I'll post up the results tomorrow!
Deep Fried Cajun Turkey My favorite recipe: One 16 lb. Turkey (Or Whatever size) Rub on skin, below skin, inside turkey with mixture of equal parts of Louisiana Cajun Seasoning and Lawry's Seasoning Salt ( Not sure if either one of these are available to you but if they are they are really good) . Also add some salt and pepper. I also like to take that mixture and combine it with some water or olive oil and inject it into the thicker parts of the turkey. You definitely don't want to much oil in fryer so only fill maybe 1/2 to 2/3 full with Peanut Oil. I will usually deep fry a 16 lb bird for 3 1/2 min. a pound. I always leave the grease hot so that it is sizzling from the time it goes in. After your time is up removed the bird and let it drain for 5-10 min. Everybody favorite part around here is the skin but I promise you it is all good. Carve and serve. No gravy needed!!!
Germs on the right track about injecting the bird but go buy a injection kit then you can use it on the bird and the wife.
smoke it in a cold smoker for 5 hours..... seals in the moisture... most amazing turkey you will ever have
I'll have 18 people at my place tomorrow. I'm frying one and smoking one. I'll also be smoking a ham. When I fry a turkey I never use any injection stuff. Just a rub with whatever might be on the spice rack. I usually start with Lowrey's, add a bit of salt and pepper, garlic powder, onion powder, and just a bit of red pepper. 3 minutes a pound if under 12 1/2 pounds 3 1/2 minutes per pound if over. I torched one bad the first time I tried. I ALWAYS use water now to make sure of the oil level. One other thing is make sure the bird is fairly dry and the cavities have been drained well before it goes in the oil. If you don't, things get interesting in a hurry when all that water hits the hot oil!
