Deep Fry Turkey Recipies and Advice
Does anyone have experience deep-frying a turkey? Anyone ever eat a deep fried turkey? Are well-drained deepfried turkeys really much fattier than roasted? (Does anyone care?) Do you bread a turkey before you deep fry it? What oil is best? Do you need a special deep fryer, or is this something you can do with a large dutch oven on the stovetop? Do you do this with fresh turkey or will forzen turkey be just as good (or better?) If you do it from frozen, do you need to defrost for a few days first? Do you bread the outside of the turkeys or stuff them before, during or after the deepfrying? Thanks! |
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| Yes, I've done them for several years now. They're very yummy.
I have no idea about fat content roasted vs. fried. No help there. DO NOT bread the turkey before frying. DO NOT stuff the turkey. Use Peanut oil or Safflower oil - something with a high temp flash point that won't burn easily. Not vegetable, corn or canola oils. Yes, you need a special fryer. Walmart, Sam's, Target all have them. It should be done outside on a flat service - preferably concrete. (less chance for fire) I always use fresh. But, you can use a frozen one that has been completely defrosted. As for receipes, I think it's best if you inject the seasonings into the turkey and let it marinate in them for 12-24 hours before frying. I'll get my list and give them to you tomorrow. Hope this helps!  |
| Anybody else? |
| Brian and the guys at the fire station fry a turkey every year...they use a thawed frozen turkey..special fryer outside on flat concrete...Its the best turkey Ive ever had..It is not dry and it is NOT greasey....it is fantastic...I would recommend a fried turkey over a baked one any day! |
Ron wrote: Ok, I need to know everything about deep fried turkeys!
Does anyone have experience deep-frying a turkey? Anyone ever eat a deep fried turkey? Are well-drained deepfried turkeys really much fattier than roasted? (Does anyone care?) Do you bread a turkey before you deep fry it? What oil is best? Do you need a special deep fryer, or is this something you can do with a large dutch oven on the stovetop? Do you do this with fresh turkey or will forzen turkey be just as good (or better?) If you do it from frozen, do you need to defrost for a few days first? Do you bread the outside of the turkeys or stuff them before, during or after the deepfrying? Thanks! I watched my brother fry one. We had it with a regular oven-roasted turkey that same year and really no one preferred the fried version in the bird-to-bird comparison. It was good but not great. Afterwards, someone knocked over the deep fryer by accident and my sister (we were at her house) had a heck of a time cleaning off her patio. TIP: Don't knock over the fryer! You could maybe deep fat fry a cornish hen on your stove top. Try it! But you need a large quantity of oil to keep the temperature right after you introduce a turkey to the pot. Does anyone use a fresh turkey? Ours are always frozen and defrosted (whether roasted or fried). |
| For the love of God, make sure it is totally defrosted first!!!!!
You would not believe the number of calls that we get for splatter burns because some chuclehead tries to dunk a frozen turkey into superheated oil. Don't look right into the fryer either. Lots of eye burns from people checking on their birds. Put the fryer outside and use the high flashpoint oils like suggested. If your oil burns your turkey gets gross. Also, remember to use the carrier to put the turkey on. They did one at the station and forgot to put that little wire holder/handle on and it took all sorts of people and tools to extricate the bird. I think they taste a lot like regular turkey. They're usually really moist and the skin is extra crispy. We've never had one come out greasy. |
| No experience with frying the bird, but I want to stress, do not do this near the house. Friend in insurance shook her head in dismay at the number of house and deck fires when people first started doing this.
Ditto info on personal burns..........respect the hot oil and BE Sure to dry the bird before insertion. While concrete an excellent idea, put something over it first or you'll be dealing with oil stains on the concrete. A small layer of sand or soil is fine and won't burn like newspaper. |
| I've never done one myself, or even tasted one, but according to the Food Network, they shouldn't be any more fatty than a regular oven-cooked bird. If the oil is at the right temperature, it is supposed to form a seal and not allow any of the grease to actually get into the bird. So that is why it is moist, but not greasy. I would think, though, that since most people slather oil or butter onto their oven-cooked turkey, that it is in effect the same amount of grease contact on the bird. I've heard, as well, that if the oil is not hot enough the grease will seep into the turkey and it WILL get greasy...
We are using a fresh, organic bird for the first time this year, so I'll let everyone know how that is in comparison...(We've always just done the thawed run-of-the-mill grocery store turkeys in the past) |
| Is there a suggested temperature, or do these special turkey deep fryers cook at a single temp?
Any idea how long does it take to cook at what temp? Is there some sort of a scale or a minutes per pound for this thing? How can one test for doneness? Do you take the bird out of the soup to stick in a thermometer? What temp is done for a bird cooked this way? 160F? Where would you stick the termometer, deep into the thigh missing the bone, or are deep fried turkeys different? Thanks so much! |
| Try this page:
A deep fat fried trukey recipe using peanut oil, a 40 quart frier, and giving cooking temperatures and techniques |
A neighbor and I are frying a turkey this weekend. I will let you know how we do. The hubby is the expert, he is from North Louisiana, but he will be out chasing deer. It had better be the four legged, not the two.  |
| www.foodtv.com might provide some help. Several of their chefs have fried a turkey over the years. Also the cooker should specify all the stuff.............of did you whip a cooker up yourself Ron? |
| A tip from the neighbor. Put your bird in the pot you will be frying it in. Cover the bird with water (same amount you want to use to fry). Remove the bird from the water and mark the water line. This helps to know how much peanut oil to use. |
| I have never deep fried a thawed turkey (as suggested above). Instructions that came with the turkey I bought from Sam's Club last year for a frozen turkey were just right! I roasted one and deep fried the other. I received a better "grade" from my guests on the deep fried turkey vs the (also delicious) roasted one. |
| Wow, that's great! What were the instructions, Peter? |
| Ron,
Did you end up deep frying your turkey for Thanksgiving or not? They had the dangers of deep frying turkeys on T.V. and I thought of you and Joan. How did it turn out. I never had one fried either. |
Ron wrote: Anybody else?
Can you use the oil from last years turkey. We poured the oil back into the plastic sealed containers and saved it. It is very expensive to buy the oil every time. |
| That sure doesn't seem to sanitary to do so unless it was frozen and oil doesn't exactly freeze. You've got turkey particles in that oil that have been sitting almost a year. That can't be healthy. I'm not a cook by any means but the thought of reusing year old used oil just plain turns my stomach! |
| I agree. I would think that year-old oil would not be good to re-use. |
| We deep fry a Turkey several times a year and they are very good, one of the few occasions I break my "no meat" rule.
I would NEVER EVER fry a frozen turkey as one of the guests suggested, it would be VERY DANGEROUS as the water and oil could cause terrible spattering and burns. Always thaw completely. Our Fire Department does fried "stuff" at almost every gathering. They have used the Turkey Fryer (the department has two  ) to deep fry Prime Rib, Leg of Lamb, Pork Roasts and whole chickens. They are always arguing over who has the "best" injectable marinade.
Just remember ALWAYS Fry in the yard or drive AWAY FROM THE HOUSE, not on the porch. Use hot mitts and have a fire extinguisher approved for grease fires handy. We have re used oil within a couple weeks (keep it refrigerated) but never longer than that. Yes, it is very expensive to fry a turkey, often the oil cost more than the meat. |
| Each time a cooking oil is used, it's heating point is lowered...that is the point at which free radical release is accelerated and the burn temp occurs. Reusing oil is OK, if it is cleaned after each use.....the particles are strained out so the oil is as clean as possible and the oil is kept cool. Realize though your safe temperature comes down with each use.
A year is far too long.......a couple of weeks or month or more under refrigeration. With the meat bits in the bottom.......yuck! All oil becomes rancid, even the salad oil in the kitchen. You should know the smell (or lack there of) of fresh oil so you can determine if the soil is turning rancid. At first it smells....dull, then more like cardboard then it gets stinky. |
| On the rare occasion we reuse oil we drain it through a coffee filter before refrigerating. |
| id never do my own fried turkey....but i am never against eat someone else that ''suffered'' to make one..... |
Tasker's Mom wrote: Just remember ALWAYS Fry in the yard or drive AWAY FROM THE HOUSE, not on the porch. Use hot mitts and have a fire extinguisher approved for grease fires handy..
Yes, outside is a must! |
| I had a roommate in college that would cook popcorn shrimp every week. Sometimes twice a week. He would re-use the same oil b/c his mom told him it's okay, and did so for a year. He just kept the oil in his fryer and stuck it under the sink. Ughhhhhhhhhhhhh......... I was so disgusted and would make comments under my breath (and directly to him) all the time. |
| Ew. I could see re-using it a few times but only if stored properly. Those must have been some funky shrimp by the end of the year (based on how funky my roommate's sheets were after a semester of not changing them! Can't imagine not changing the oil for a year!) |
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