Deep Fried Turkey

[Squawkbert]

They're a beeeyotch to inject w/ anything if they're frozen (and they explode). Please thaw bird out first, do it away from any structures you don't want burned down, keep an eye on it, keep a class A/B extinguisher handy.

 

[smbjedi]

i have been fryn turkeys for the last few years. there are a few simple rules and you cant go wrong.


1. 10-14lb turkey (11 or 12 is ideal)
2. Heat oil to about 400 degrees
3. Have turkey defrosted and at room temp
4. Drop turkey in
5. Wait till the oil heats back up to 350 degrees and then cook 3 1/2 mins per pound
6. Remove and let sit for approx. 15 mins
7. Enjoy

Now that you have the rules to cook the turkey lets turn to seasoning. I use the Tony Chacheres Creole butter (it comes with an injector). I sprinkle the outside of the bird with Paul Prehommes poulty seasoning. You do all the injecting and sprinkling before you cook the turkey.

 

[smbjedi]

get a propane deep fryer. heat oil to 400 degrees F.

remove wrapper from fully frozen turkey.

drop turkey in fryer.

add lid.

walk away for 45 minutes.

come back, remove turkey, watch ravenous guests try to eat scalding hot turkey while cooking their throats.

im guessing that you are joking, i HOPE you are joking!:eek3:

 

[Rbishop]

Thanks, all, for your input! I promise not to blow up my neighbor hood tomorrow!

 

[judgemax]

you will have to let us know how it turned out

 

[plantling]

Sorry, I just now saw this thread. We've had deep fried turkey almost every Thanksgiving for several years now. Very yummy. Although my brother or brother-in-law usually handles the frying, I do enjoy Alton Brown's shows on Food Network. Here's his recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35148,00.html

This is a great site for recipe's btw.

If you like cajun, a cajun marinade/rub adds great flavor.