vagriller
Head Chef
I got a turkey fryer a few years ago. I love fried turkey. Anyone else? I just use a simple cajun seasoning/olive oil rub, then I fry in peanut oil. Any other tips and suggestions?
That's what I do. It's not really dangerous if you are careful. Like most things in life.Chef_Jimmy said:TIP: to measure the amount of oil you will need, put the bird in the pot (pre-maranating) and fill it with enough water to cover it by 2-3 inches, then pull out the bird and where the water level settles, make a mark and that is how much oil to use.
vagriller said:I have found that the recommended temperatures will turn the bird black. Cooking it at 275-300 works better to get the it golden brown.
DQ,
I wonder though that if I have several turkeys throughout the year, will the holiday bird be less special?
yeah that is the one thing I do not like about the fried birds. Gravy is my favorite part of the meal and I really hate to give it up. The fried turkey is so good though that I can deal. This past year we bought some gravy from a turkey farm. I am glad someone thought to do that!Drama Queen said:You can't get gravy with a fried or grilled/smoked turkey.
GB said:This past year we bought some gravy from a turkey farm. I am glad someone thought to do that!
GB said:I have never injected a bird (but hope to try that this year). I would tend to agree with you vagriller. There is a benefit to putting the run on early and letting it work it's magic, but I would think the injection would not need to go in until the bird was ready to cook.