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Old 11-16-2005, 10:33 AM   #1
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Question Deep frying a bird

I am very excited. My brother, true to his word, bought a turkey fryer yesterday so that we can fry one up for Thanksgiving. Since we have never done this before we decided that a test run would be a good idea, so this Sat we will try it out. Since it is so close to Thanksgiving and we don't want to overload on turkey we have decided to try it with a chicken instead.

Would the cooking time per pound still be the same with a chicken. I would assume so, but wanted to check with the experts. Is there anything else we should be aware of since we are doing chicken instead? Thanks!

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Old 11-16-2005, 10:36 AM   #2
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Is the chicken as big as a turkey? I would think that would be a deciding factor.
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Old 11-16-2005, 10:37 AM   #3
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I think you're right.

Of course, you'll have your thermometer handy to be sure.

While you're at it, you can make some french fries and onion rings to go with the chicken.
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Old 11-16-2005, 10:37 AM   #4
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We have not bought either yet, but the chicken will be much smaller. The turkey will be big enough to feed at least 10 people plus leftovers. The chicken will just need to feed three.
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Old 11-16-2005, 10:48 AM   #5
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Quote:
Originally Posted by Andy M.
I think you're right.

Of course, you'll have your thermometer handy to be sure.

While you're at it, you can make some french fries and onion rings to go with the chicken.
And deep fried Mars bars for dessert
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Old 11-16-2005, 10:50 AM   #6
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Quote:
Originally Posted by GB
And deep fried Mars bars for dessert
Snickers are better!
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Old 11-16-2005, 10:54 AM   #7
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GB, A couple of quick tips...

1) Before you get going, fill the fryer with water. The insert the turkey (still in the wrapper). This will give you an idea of where to fill the oil to so you didn't get a boilover when you add the turkey to the hot oil later on.

2) Probably goes without saying, but have a fire extinguisher around, just in case

3) Don't do it in the garage, it really complicates matters in case of fire, plus, the friers, while they do make a tasty bird, also make a big mess when they splatter oil...

4) Keep the lid handy for after the fact. That oil doesn't exactly cool down fast, even when it's cold outside. The lid will keep any curious critters in the neighborhood out (hopefully).

The cooking time per pound should be about the same, obviously with a bigger bird, you'll have a longer cook time.

Oh, one last rule... Have fun!

John
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Old 11-16-2005, 10:54 AM   #8
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Good to know Crewsk. I am switching to Snickers
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Old 11-16-2005, 10:58 AM   #9
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Thanks Ronjon! I knew all of those rules and tips (aside from putting on a cover to keep the bugs out. GREAT tip!), but you can never hear those too often.

Also another reason to not do it in the garage is Carbon Monoxide. The propane tanks will produce that and the garage will trap it inside. Very dangerous!

We plan on drinking our beers AFTER we cook the bird, just in case
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Old 11-16-2005, 11:08 AM   #10
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There's lots of steam and vaporized fat coming out of the pot and a lot of splatter hitting the ground for about 6 feet all around the fryer. Wide open spaces are best. A tarp under the fryer is a good idea too if you're on a finished surface rather than grass.
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