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Old 11-11-2007, 01:06 PM   #11
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One more thing keep a fire extinquisher made for grease fires handy.Hope I haven't scared you off.

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Old 11-11-2007, 01:21 PM   #12
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not scared at all .. but the no drinking part is a rule that
is going to be broken .. i have a perfect place for frying ..
we do fish frys every summer ..

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Old 11-11-2007, 03:16 PM   #13
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Drinking + Hot Oil + Big Flame = NOT GOOD
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Old 11-11-2007, 05:06 PM   #14
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Originally Posted by love2"Q" View Post
I am going to fry a turkey ..
i have never done this before ..
I DARE you to call your homeowners insurance agent and say that!
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Old 11-11-2007, 07:14 PM   #15
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One of the concepts of deep-frying a turkey (other than decreasing the total cooking time factor and flavor) is to seal in the natural juices ... so brining isn't necessary.

As for brining in general - look at the label on your turkey. If the ingredients say anything other than 100% natural turkey and nothing else (ie. if it includes any mention of sodium, water, broth, etc.) it should not be brined, and I would be a little leary of injecting them with anything containing salt - even if roasting in the oven. They have already been pumped-up, plumped-up and injected with all the salt and water they need. This also goes for "Kosher" turkeys.

Uncle Bob was right about measuring the oil you need before you start. And, when you lower your dried off turkey into the oil - do it slowly! You might also need to do it in stages ... lower it a couple of inches ... wait a few seconds (if ithe oil boils up too much pull it back up out of the oul and wait for the oil to settle down) ... lower a couple more inches ... it depends on the "boiling up" of the oil.

But, since you do fish frys - you've probably got the routine down.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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Old 11-12-2007, 01:58 PM   #16
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A lot of good advice in this thread.

We've had some big discussions in the past on this subject too (Funny, seems to come up every year, right around now. I wonder why????)

Here's one of the older links. Deep Fried Turkey Question


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Old 11-18-2007, 12:51 PM   #17
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All I'm gonna add to this thread is another voice of be very, very careful. I had a buddy that tried this 2 years ago and he ended up setting his house on fire. I'm not even kidding.

Make sure you pull the deep-frying apparatus at least 15 feet from the house before you start (he had it just outside his sliding glass door, under an overhang). Have a fire extinguisher handy, be slow, etc.

I'm still not sure how he ended up creating an oil fire--probably had something to do with something he was coating the bird with--but I'm told it was quite the blaze that came shooting out of his turkey fryer.
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Old 11-19-2007, 11:36 AM   #18
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I guess I need to repost my "Ten Commandments to Frying Turkeys" ???
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
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Old 11-19-2007, 01:13 PM   #19
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Originally Posted by AllenOK View Post
I guess I need to repost my "Ten Commandments to Frying Turkeys" ???
Please do.

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