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Old 11-16-2005, 10:12 AM   #11
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My plan is to do it in either my driveway or my parents driveway. Both are big enough that it would not be too close to our houses.

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Old 11-16-2005, 10:34 AM   #12
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Here's another tip for you: add 1/4 cup white vinegar to the oil before heating. This keeps the oil from absorbing into the bird.

Are you going to inject the birds before frying?

You can always fry 2 chickens this week. You can sit one atop the other.
Just be sure to use John's tip of placing your birds into water first in the fryer. We make a mark on our fryer so we know just how much oil to add.
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Old 11-17-2005, 02:29 PM   #13
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I've heard that deep-fried turkeys are amazing. Unfortunately, I've had only one, and it was badly overcooked by my b.i.l. He's not a renowned cook by any means.

I know what a properly smoked and barbecued tukey tastes like but not a deep-ried one. So I'm expecting a report. Oh, and by the way, I'm just a bit envious. I love trying new things. One day, when my daughter quits breaking my or her car, and we quit making trips to the West-Coast, maybe, just maybe I can justify the purchace of a turkey fryer.

But then again, I'm in serious need of new archery equipment. I just handed down the "Legend" (that's what my son calls my old bow) to my eldest son. It's getting a wee bit hard to pull for this old man who doesn't shoot often enough to keep the muscles strong (but then, that same 25 year old son has to do some exercising before he can pull it easily. Heh, heh, heh).

In any case, GB, you know how to cook. You know how to cook well. I'm expecting that you will almost instinctively know how to make that bird into a work of cullinary art. Good luck to you, and have a great Thanksgiving.

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Old 11-18-2005, 11:48 AM   #14
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The first turkey we deep fried was 10 lbs. So it was like a small chicken. I also did the water measuring trick. I did a rub and an injection.

Also, make sure that you get rid of all the water on the chicken/turkey before you deep fry. Good luck!
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Old 11-18-2005, 04:27 PM   #15
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Location: Boston area
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If you want to try a wonderful injection for fried turkey, get a bottle of Cajun Injection Creole Butter. Or, if you can't find that, one of my BBQ buddies created this one that's very similar and is excellent in fried turkey.



- ½ can of beer
- ½ lb. Butter
- 1 tsp. BBQ Rub
- 2 tsp. Paprika
- 1 ½ tsp. White Pepper
- 1 ½ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 tsp. Coleman's Mustard
- 1 tsp. Ground Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Tabasco
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Old 11-20-2005, 04:50 PM   #16
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A few tips I found usefull was keeping floor-dry or kitty litter around to help clean-up oil splatters or spills. 3 1/2 minutes per pound is the best time. Make sure the turkey is dry no moisture on it or inside the cavity's. When dipping the turkey in the hot oil treat it like you are dipping you foot into very cold water very slowley!! Flavor, Flavor, Flavor, Inject your turkey and use a outside rub. I personally inject orange juice combined with cajun spices, the acid make the turkey so moist it falls off the bone when carved. Fried turkeys are not to be pretty at the table just good food.
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Old 11-30-2005, 12:33 PM   #17
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Just make sure you remember the cardinal rule: The Turkey MUST be thawed and at or about room temperature before you put it in all that hot oil!!!
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Old 12-01-2005, 11:20 PM   #18
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Yea!!! For ronjohn55! He is the man here! All of his instructions are mine! GB, go on and have a ball cookin' a turkey in the fryer!
We have done it for years and it is the very best! (In the garage!)
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Old 12-02-2005, 03:20 AM   #19
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How did the fried chicken and turkey come out?

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