Florida
Not quite.. The "ultimate" is to .....
So I think you might be able to get a couple in while it's cooking. 
Brine your bird for 24 hrs first. Probably toolate for this year but read up on it for next year. Brine is a salt water (with added flavorings) soakes into the whole turky. Cant be duplicated by shooting the bird up with marrinade. They even sell brinning bags it the stores. Brine first , then roast in the bag = the moist bird you ever had.....
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My aunt has told me that THIS year, we are frying the turkey.
I think it sounds TERRIBLE.
I LOVE it out of the oven BUT...
she swears it's delicious.
I will be going there to help her prepare tomorrow & Thursday.
HERE is why I started THIS thread...
someone I trust very much has just advised me that
FRYING A TURKEY in a fryer is VERY DANGEROUS.
I am going to Google it but I'm still curious,
has anyone here had FRIED turkey & IF SO...
was it delicious & did your house burn down as a result?
do not be drunk when starting this process.
It does taste great except the wings and legs.
put turkey in the pot.
add water till about an inch above turkey.
pull turkey mark pot this is the amount of oil you need.
empty water and dry pot and turkey.
you can inject turkey with a cajun butter or anything flavor you like.
heat oil to 325.
slowly add bird to oil.
cook for 5 minutes plus 3 minutes per pound so a 10 pound bird would be 35 minutes.
yes this is an outdoors only activity.
and Tampa is on the way home.
It's yummy! Only thing is you don't get the stuffing cooked in the bird. It's not dangerous as long as you follow typical precautions and use common sense.
Enjoy and Happy Thanksgiving!
Make sure you do it outside and not in the house or garage!!!
Been doing it for about 12 years, and experimented lots of different ways.
I'll send you a note with everything you need to know if you want to try....and do it perfectly.
I can't really leave this up long...as it's not really board related.
DD
to the turkey will it stay up.
So don't take offense....just my experience.
Only use frozen turkey....fresh cooks faster and is actually tougher and stringier (if that's even a word).
Thaw the turkey first!!!!!!!!
ONLY use peanut oil!!!
Use a turkey NO bigger than 16 lbs.
Leave turkey in wrapper when you put in empty pot....then fill with water right to top...no more. The only thing at the top of the turkey will be the butt...which no one eats...and it gets cooked with the bubbling oil anyway. The extra inch of oil could be enough for it to bubble over the top if you have a bird that's 14-16 lbs.
If the oil level is a tad low when you put the bird in....keep some peanut oil handy and slowly add it to only the top of the bird. This will also help drop the oil temp down a bit (more on that later).
Pat the turkey dry and then inject with flavoring....then use dry rub for poultry on the outside. It flavors the skin and the oil.
Heat oil to 400....NO more than that!!
Put turkey in slowly...a couple inches at a time....don't just drop that sucker in there.
Heat for 3 minutes per pound.
Take it out when done...set on newspaper to drain for a couple minutes. Transfer it to a cookie sheet or platter by laying it sideways and removing the hook....then allow to rest for 10 minutes.
The reason for the difference in oil temp is that is sears the bird and closes the holes from the injector. When you put the bird in, the oil will drop about 50 degrees. If you start at 350 or 325 then you get below the 325 degree threshold....when food actually absorbs oil. Stay above 325....little to no absorption.
At lower temps...the injector holes don't sear closed...and you can hear the injected marinade releasing into the oil as it cooks. At 400 degrees those holes are seared shut....marinade doesn't escape...and when the temp drops the 50 degrees....you're dead on the perfect 350. Just hold that temp for the cooking time....and you're solid gold.
Great.....now I'm starving.
DD
(and I'm not going anywhere near the "doing bad things to the turkey" discussion. LMAO!!)
-- Modified on 11/22/2011 2:04:40 PM
if not I see why you start with the higher temp. now how are you with a turdunken
Now this thread relates to the board!!
So I think you might be able to get a couple in while it's cooking.
I'm so relieved that this thread is still here for me to copy & paste the advice.
I want to say that I DID think about the fact
that THIS particular subject was NOT a sexy one.
I thought about whether or not I should post it at all.
I am trying so hard to "embrace" THIS board, perhaps I am trying too hard.
The way THIS board is structured (we only have this one page),
I thought MAYBE it would be ok to add a thread that WASN'T about sex.
I realize that THIS 1 page is important to ALL of us & the SEX threads take precedence.
I will limit my posts in the future.
I HOPE this thread lasts long enough for EVERYONE who answered it to see my
THANK YOU!
in addition to doing it outside, make sure the cooking apparatus is at least 10 feet away from anything flammable, not on a wooden deck, not in the garage, preferably on concrete, etc. If anything upsets the cooker (which is usually idiots dropping a still-frozen turkey in 500 degree oil), then you have a couple of gallons of very hot oil and an open flame. That's how the houses burn down. Can't be too safe, a house fire on Thanksgiving sort of ruins the day for you, your guests & the fire department folks. All the rest of the advice sounds right on. Enjoy your bird, I personally still like a traditional oven roasted turkey.
just one more bit of advice for me to copy & paste.
I never did Google it...
THIS thread gave me enough info.
I'm happy I posted it & I'm very grateful for THIS board this Thanksgiving.
Just like anything else it all depends on the cook.
I've had fried turkeys that were great, very moist and tasty. Also some that were over done and very dry. Fried turkeys are great for a football tailgate where you don't have access to an oven.
For Thanksgiving, I prefer to do it in the oven. I love stuffing and think that is part of what makes thanksgiving special.
Now, the question is what lady wants to join me for dinner and enjoy some good stuffing?
could we celebrate late?
BTW...
I haven't tried the fried turkey yet (obviously) but...
I have a feeling I will prefer it from the oven too.
One more thing & MAYBE this makes me weird(er)...
I don't mind turkey when it's a little dry.
in the oven. I put some orange zest or slices under the brest skin and roast in the oven. The best and most moist turkey I have ever had anywhere. I'm in Ga where they fry them a lot and most prefer mine. There are new fryers out that are much safer. There is an electric one the will not over heat the oil and an infared cooker that frys without oil.Havent experienced either.
]
Brine your bird for 24 hrs first. Probably toolate for this year but read up on it for next year. Brine is a salt water (with added flavorings) soakes into the whole turky. Cant be duplicated by shooting the bird up with marrinade. They even sell brinning bags it the stores. Brine first , then roast in the bag = the moist bird you ever had.....
[
I spent several years working in Louisiana and trust me...I tried ALOT of new foods and ways to prepare them! Let's just say that sucking heads came WAY before me joining this hobby! LOL!
If she brines it or injects it with seasoning and then makes sure it is nice and dry going into the oil, it should be FANTASTIC! AND it's faster, about 4-5 minutes per pound.
Enjoy!
D
We fried 2 14# birds OUTSIDE & they were grrrrreat!
I am exhausted & STUFFED (with food, sorry... hehehehehe)
'til tomorrow anyways & I'm SO GRATEFUL for all of you!
G'nite TER & THANKS.
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