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[ Fried Turkey ]
Have you Tried Fried…WHY NOT…Just might be the best Turkey you’ve ever had! We expect that this will be the easiest to prepare and most flavorful Turkey you’ve ever had. If the oil reaches the correct temperature before submersing the Turkey and the peanut oil is maintained at the proper temperature during the frying process, the heat will sear in the juices and the Bird will not taste greasy.
Here are some Tips and Guidelines Barbeques Galore hopes you can use when Deep Frying that Bird:
EQUIPMENT:
SAFETY EQUIPMENT:
Heavy-duty Gloves with long forearms.
Safety Glasses
Non-water based Chemical Fire Extinguisher
Instant-Read Meat Thermometer
FRYING EQUIPMENT:
Turkey Pot (minimum 28 Qt.)
High output Propane burner (minimum 100,000 BTU)
Long Thermometer (12 inch)
Marinade Injector
Injectable Marinade
Dry Rub (seasoning)
3-5 Gallons of Peanut Oil (depending on size of pot and size of Bird)
Long-reach butane lighter.
Hey, don’t forget the Turkey. Depending on the size of the pot, 12-13 pound Bird for a 26 QT. Pot, 16-18 pound Bird for a 30 QT. Pot.
SAFETY TIPS
Be sure your Pot will allow for about 6 inches of expansion above the level of the immersed Turkey, depending on the size Gobbler. Do not allow to overflow! NEVER try to fry a Turkey that’s too big for the pot.
Always use long heat-resistant gloves when lowering or removing the Bird from the hot oil. Wear a long-sleeve shirt and cooking apron.
Oil and water don’t get along. Be sure your Turkey, inside and out, is completely dry before you lower it in the hot oil.
Keep small children and pets away from the burner and the hot oil-filled pot.
After you achieve the optimum temperature, turn the burner OFF before you SLOWLY lower the Turkey into the pot. Re-light the burner after the turkey has settled in.
When your Turkey is ready to remove from the pot, first turn the burner OFF.
Remember that the oil will remain very hot for hours after you have turned off the burner. Place the pot in a safe place to cool.
Make sure that the burner is placed on a flat, stable surface.
When using an Injector, do not re-dip the needle into the sauce bottle. Pour what you want to use from the bottle into a separate container. Refrigerate what’s left from the bottle for a future use and dispose of any remainder from the separate container after Injecting the Turkey.
Never operate an outdoor cooker inside a building or confined area within 6 feet of any combustible surface or material. For use in a well-ventilated area only!
Always carefully read and follow the instructions on your cooker and LP tank.
SETTING IT UP
Soap-test the hose and all connections from your High Pressure Burner to your LP Tank to make sure there are no leaks.
Test for volume of the oil that’s required by placing your Turkey in the empty pot and filling it with water to cover the Bird within ½” of its highest point. Remove the Turkey and mark the water line…this will be the level of peanut oil you will want to use. Remember to allow for approximately 6 inches for expansion.
Use an absorbent grill mat or aluminum drip pan under the burner. Do not place burner on a wood deck. If you are frying on concrete spread a layer of sand several feet around the fryer to absorb any spilled or splattered oil. Just sweep the sand up when you’re done.
You should have at least 1 ½ hours of propane in your LP tank per Bird (about 30 minutes to reach temperature and 45 minutes to an hour to fry the Gobbler). Consider filling your tank or having a spare one handy. Most of our Barbeques Galore stores have propane tank exchanges available. Do this before Thanksgiving Day!
FRYING GUIDELINES
Raise the temperature of the oil to 375 F (the temp will cool down to 350 F when the Turkey is introduced to the oil). You want to fry your Bird at 350 F.
The Turkey must be completely thawed. Towel dry the outside and the inside of the Turkey before submersing it in the hot oil.
Remove the neck and giblets.
At this point you can use your favorite marinade and inject it directly into the meat and especially the joints. You should also use a dry rub and generously rub it onto the Turkey. You might want to put some Creole Mustard under the skin of the Bird…you’ll love the flavor!
Lower the Turkey into the oil with the legs pointing up. (Burner should be turned OFF and then re-lit)
Lower it SLOWLY!
Allow 3 ½ minutes per pound to Deep Fry your Turkey. Example: a 14 ½ pound Turkey will take about 50 minutes, a 17 pound Turkey will take around 1 hour.
NEVER COVER THE POT WHEN FRYING WITH OIL.
Always use a meat thermometer to test the internal temperature of the Turkey. It’s done when the internal temperature reaches 175 degrees at the thickest part of the Turkey. Don’t forget to use gloves when reaching down towards the pot to use the meat thermometer.
When the Turkey’s done, turn the burner OFF and use gloves to remove it from the pot.
Let the Turkey drain for a moment and then place it on some paper towels.
Allow the Turkey to rest for about 15-20 minutes before carving.
ENJOY YOUR DEEP FRIED TURKEY!
ABOUT OIL FIRES
The leading cause of restaurant fires is water being added to hot oil in deep fryers. The water, being heavier than oil, sinks quickly to the bottom and nearly immediately boils and turns to steam. The hot steam rapidly expands and forces itself back up through the hot oil creating a volcano of splatter. This oil being thrown from the fryer often lands on nearby open flames from grills and other cookers and immediately ignites, spreading the flame across all areas covered by the splattered oil. Spraying water to stop the fire only spreads out the oil, and thus spreads the fire across a larger area.
It is for this reason you must be sure your turkey has NO excess water or liquid on its surface or in the cavity. The flame on the turkey fryer should be TURNED OFF prior to immersing the bird. Water on or in the turkey can cause oil splatter, which can ignite and scorch the poor soul lowering the turkey into the oil. Moisture in the skin of the turkey will create much the same sort of reaction, though on a smaller scale. When your turkey (remember, surface and cavity dried) is SLOWLY lowered into the HOT OIL, the moisture remaining in the skin will cause the oil to boil up about two inches higher. This is a normal reaction and poses no problems providing that the boiling pot is big enough to handle the expansion (We recommend you always allow a minimum of six inches for expansion), and that other safety precautions have been taken.
NEVER, NEVER, NEVER LEAVE YOUR TURKEY FRYER UNATTENDED WHILE IN USEAround how much cooking oil is required to deep fry a turkey in a turkey fryer?
I would rather bake itAround how much cooking oil is required to deep fry a turkey in a turkey fryer?
Don't deep fry it unless you can do it safely. Someone is always burning down their house deep frying a turkey. Call your fire department and ask them about safety precautions.
It should have come with directions or there should be a line inside the kettle. You have to remember that when you drop the turkey in, it will bubble up and boil wildly, so you don't want to fill it more than it says to or you'll have an overflow of boiling oil (most common cause for injuries and fires when deep frying a turkey.)
We usually get the BIG size of ProFry and I think it does the fryer twice... don't know if that helps... but a lot will depend on the size of your fryer because they do come in two different sizes. Check with your manufacturer or the directions or seek out that line inside the fryer :)
there should be a fill line in your deep fat fryer, fill the oil to the fill line.
Roasted Turkey is better though
Just one note about that big long list above. ALWAYS make sure your turkey is COMPLETELY defrosted. That goes with the points about exces water.
I've listed a link on turkey fryer safety that has a video on it showing what happens when you try to fry a frozen turkey. It's not pretty.
a lot
why do you want to deep fry a turkey?????
I don't know how much but i love deep fryed turkey and planning to buy me one for the holidays
You'll probably need at least 5 gallons of oil and Peanut Oil really is the best...gives excellent flavor. But vegetable oil or a blend will work too. And you WON'T burn down your house if you aren't an idiot about it and follow the directions!!
To check for the exact amount of oil needed, put the turkey (can still be in the package if purchases at the grocery store) or just the plain old turkey in the turkey fryer pot. Cover the turkey with regular water to about 2 inches above the turkey, making sure that at this point you still have an additional 6 inches of pot above the water line (or that the pot is only about 3/4 full with turkey and water). Remove the turkey and mark the water line. When you fill the pot with oil, that is how high you fill it. Easy.
Smaller turkeys are better for this application so don't buy a huge 20 lb bird and think it will work. It would be much better to buy 2 - 12 lb birds and fry both. We save the oil after we use it and the next day I make homemade potato chips. Fried in peanut oil, these are wonderful!!
BTW, I also use my turkey fryer for lobster boils in the summer. MMMMM.
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