Fried Turkey Anyone? How about a TurDuckIn??

[NotUrsula]

I think the trick to not having the oil explode is a dry turkey. My friend spent a good bit of time with a hair dryer, blow drying that turkey. I have some amusing pictures of that. I think the trick to not having the oil explode is a dry turkey. My friend spent a good bit of time with a hair dryer, blow drying that turkey. I have some amusing pictures of that.

REALLY unnecessary, and probably causes it to be a tad overcooked, too -- you want the breast meat to still be a bit cold (but NOT frozen) when it goes into the oil. Just thoroughly blotting it dry with several handfuls of paper towel works fine.

The best safety tip is to keep a couple of large buckets of sand on hand in case of fire, or invest in a Class K grease fire extinguisher if you fry with a rig on a regular basis. Sand will smother the fire and stop spilled oil from running away from the rig. (At the house where we fry most often we actually have a shallow sand pit in the yard; it is a fireproof spot for the rig.)

Frying is best done by a team; using a broomstick (or the handle of your crawfish paddle) to lower the bird is a safe way to get it slowly into the oil.

 

[fraggle551]

We started deep frying a turkey along with a regular roasted turkey a couple years ago. It is sooooooo delicous. It doesn't even make it to the table sometimes cause we all stand around when my uncle is carving it and eat it then! It is seriously so incredibly juicy and delicious. I highly, higly recommend it!

 

[GRUMPY PIRATE]

A previous poster brings up a good point. safety.

another "trick" that I learned is that when we FIRST start the thawing process, (usually five days before frying) I take the frozen turkey and put it in the frying pot, then pour in enough water to cover it. I usually let it set for a day in the water. then I take it out and set it in a pan in the fridge, letting it thaw the rest of the way.

when I take the turkey out of the water, I note where the water level is (the pot has a graduate scale on it) then later when I add the oil to begin heating, I always fill to about a half or quarter of an inch BELOW that line.

meanwhile, the turkey should be remove from the bag/wrapper a couple of days before and make sure all the ice is thawed. remember that the turkey is still good in the fridge for a least two to three days after thawing, so you can begin earily.

the morning of frying is when I inject the marinade and coat the outside with the cajun spices.

when frying, I set up the fryer AWAY from the house in a spoT in my back Yard that I installed several large pavers for a stable place to set the burner. (no overhead tree branches/patio cover, etc.)

the newer burners have a timer built into the gas flow, so that every 15 minutes or so, you have to hit reset for the gas to continue to flow to the burner. get the oil up to the recommended temp. before putting the turkey in.

the temp. will go down slightly when you put the turkey it, but will get back to cooking temp. by regulating the flame on the burner.

when lowering the turkey in, I wear safety glasses, a long sleeved smock, and of course the "fireplace" rough leather gloves.

its a good idea to PRACTICE lowering the turkey when it is still frozen, into the water previously mentioned. but lower it slowly!

in all the years I have never had an "overflow" (which WILL cause a fire)

once the turkey is in the oil, then you can add more oil in necessary to cover the turkey.

by following these tips that I have gotten from experience and/or others that do the same.

good luck

 

[ilovejack02]

I am thinking about buying the electric turkey fryer, but will most likely end up with the outdoor version.


Thanks Grumpy for all the tips !!! All our years of coonass cooking outdoors , this is a new one for us. Lets hope it goes well.

 

[FergieTCat]

Anyone ever gotten a fried turkey for Thanksgiving? There is a place near me that has been doing it for years, and I've always wanted to try it, but I don't know... its not traditional, ya know? How does it taste?

What about a TurDuckEn? How are they?

Just the thought of a TurDuckEn makes me queasy. The only thing I want stuffed into the cavity of my fowl is stuffing, not another fowl.

 

[Nicolepa]

My Dad did a TurDuckEn one year. The only thing I remember is that for some reason it took a loooong time to cook so we didn't eat until like 10pm!

 

[fraggle551]

A previous poster brings up a good point. safety.

another "trick" that I learned is that when we FIRST start the thawing process, (usually five days before frying) I take the frozen turkey and put it in the frying pot, then pour in enough water to cover it. I usually let it set for a day in the water. then I take it out and set it in a pan in the fridge, letting it thaw the rest of the way.

when I take the turkey out of the water, I note where the water level is (the pot has a graduate scale on it) then later when I add the oil to begin heating, I always fill to about a half or quarter of an inch BELOW that line.

meanwhile, the turkey should be remove from the bag/wrapper a couple of days before and make sure all the ice is thawed. remember that the turkey is still good in the fridge for a least two to three days after thawing, so you can begin earily.

the morning of frying is when I inject the marinade and coat the outside with the cajun spices.

when frying, I set up the fryer AWAY from the house in a spoT in my back Yard that I installed several large pavers for a stable place to set the burner. (no overhead tree branches/patio cover, etc.)

the newer burners have a timer built into the gas flow, so that every 15 minutes or so, you have to hit reset for the gas to continue to flow to the burner. get the oil up to the recommended temp. before putting the turkey in.

the temp. will go down slightly when you put the turkey it, but will get back to cooking temp. by regulating the flame on the burner.

when lowering the turkey in, I wear safety glasses, a long sleeved smock, and of course the "fireplace" rough leather gloves.

its a good idea to PRACTICE lowering the turkey when it is still frozen, into the water previously mentioned. but lower it slowly!

in all the years I have never had an "overflow" (which WILL cause a fire)

once the turkey is in the oil, then you can add more oil in necessary to cover the turkey.

by following these tips that I have gotten from experience and/or others that do the same.

good luck

This is pretty much exactly what we do. Never any problems! Well, I guess the only problem is there isn't always enough to go around!

 

[Abbie]

All our years of coonass cooking outdoors , this is a new one for us. Lets hope it goes well.

I don't know if this is a typo or a real thing you cook but for some reason it has me in stitches! If it's a real item, what the heck is it??

And, ohhh, my mouth is watering! I have always wanted to taste fried turkey but never have. I will have to try to find someone who is doing this and make friends.

And turducken? Blech!!!!!!!!! Which is surprising since turkey and chicken are my two favorites but like pp's have mentioned, it might have something to do with the stuffing and spices. I've only had it once and never again!

 

[MiniGirl]

I don't know if this is a typo or a real thing you cook but for some reason it has me in stitches! If it's a real item, what the heck is it??And, ohhh, my mouth is watering! I have always wanted to taste fried turkey but never have. I will have to try to find someone who is doing this and make friends.

And turducken? Blech!!!!!!!!! Which is surprising since turkey and chicken are my two favorites but like pp's have mentioned, it might have something to do with the stuffing and spices. I've only had it once and never again!

Coonass = a Louisiana hillbilly or maybe a "redneck" for lack of a better desription. So, coonass cooking would be cooking outdoors, but not on a big fancy grill. More like over an open flame. Also, it is not necessarily a derogatory term. On the contrary. It is almost a term of endearment.

 

[Abbie]

Coonass = a Louisiana hillbilly for lack of a better desription

OH! That makes it even funnier since it sound like that's what was being cooked!

 

[MiniGirl]

OH! That makes it even funnier since it sound like that's what was being cooked!

I thought so, too.

Oh, and an edit to my previous post. We never thought it was a derogatory term, but apparently many others have. I just googled the term, and it would seem that some find it offense. We always used it in good fun though.

 

[NotUrsula]

Coonass = a Louisiana hillbilly or maybe a "redneck" for lack of a better desription. So, coonass cooking would be cooking outdoors, but not on a big fancy grill. More like over an open flame. Also, it is not necessarily a derogatory term. On the contrary. It is almost a term of endearment.

More like over a sawed-in-half oil barrel -- the official smoker design of South Louisiana. (I can laugh about that b/c my dad used to make them for people as a means of extra income. They brought the barrel, he cleaned it out and did the welding.)

For the interested, the reference originally comes from Coonskin caps; a la Davy Crockett; Cajun hunters were fond of wearing them once upon a time. People used to be really touchy about being called that, but sometime in the mid-1970's, around the time CODOFIL got decent funding and Justin Wilson got widely known, Cajuns took ownership of the term and it pretty-much stopped being an insult.

 

[snarlingcoyote]

I thought so, too.

Oh, and an edit to my previous post. We never thought it was a derogatory term, but apparently many others have. I just googled the term, and it would seem that some find it offense. We always used it in good fun though.

Personally, I think Coonass is one of those terms that has kind of been reclaimed over the years; it used to be used to hurt people - to refer to someone as an uneducated, dumb South Louisianan. Now, at least as it used colloquially by those who consider themselves "coonass", it refers to anyone who espouses the values of South Louisiana whether or not they are Cajun.

So I am a Coonass, but not a Cajun except on one very small line (not enough to really count).

 

[snarlingcoyote]

A previous poster brings up a good point. safety.

another "trick" that I learned is that when we FIRST start the thawing process, (usually five days before frying) I take the frozen turkey and put it in the frying pot, then pour in enough water to cover it. I usually let it set for a day in the water. then I take it out and set it in a pan in the fridge, letting it thaw the rest of the way.

when I take the turkey out of the water, I note where the water level is (the pot has a graduate scale on it) then later when I add the oil to begin heating, I always fill to about a half or quarter of an inch BELOW that line.

meanwhile, the turkey should be remove from the bag/wrapper a couple of days before and make sure all the ice is thawed. remember that the turkey is still good in the fridge for a least two to three days after thawing, so you can begin earily.

the morning of frying is when I inject the marinade and coat the outside with the cajun spices.

when frying, I set up the fryer AWAY from the house in a spoT in my back Yard that I installed several large pavers for a stable place to set the burner. (no overhead tree branches/patio cover, etc.)

the newer burners have a timer built into the gas flow, so that every 15 minutes or so, you have to hit reset for the gas to continue to flow to the burner. get the oil up to the recommended temp. before putting the turkey in.

the temp. will go down slightly when you put the turkey it, but will get back to cooking temp. by regulating the flame on the burner.

when lowering the turkey in, I wear safety glasses, a long sleeved smock, and of course the "fireplace" rough leather gloves.

its a good idea to PRACTICE lowering the turkey when it is still frozen, into the water previously mentioned. but lower it slowly!

in all the years I have never had an "overflow" (which WILL cause a fire)

once the turkey is in the oil, then you can add more oil in necessary to cover the turkey.

by following these tips that I have gotten from experience and/or others that do the same.

good luck

Like I said, there are men who specialize this and one should ALWAYS keep on their good side, especially around the holidays. Grumpy, would you like some more rum?

 

[Vacationeer]

I am sure it's delicious, I am way too clumsy to attempt that.

 

[ilovejack02]

Personally, I think Coonass is one of those terms that has kind of been reclaimed over the years; it used to be used to hurt people - to refer to someone as an uneducated, dumb South Louisianan. Now, at least as it used colloquially by those who consider themselves "coonass", it refers to anyone who espouses the values of South Louisiana whether or not they are Cajun.

So I am a Coonass, but not a Cajun except on one very small line (not enough to really count).

Who knew when I put in Coonass that there would be a discussion . I just take for granted everyone knows what that is ; ). While I grew up in Cajun land, can cook , talk, fish ,hunt and "pass a good time" like a cajun, I am not of cajun descent , def a coonass , with a mix of southern belle in there too. Wonder what you would call that ?

 

[kwitcherkicken99]

Okay stupid question...

I thought if you lowered a frozen turkey into the fryer it would explode??

Why not just use a fresh turkey???

 

[ilovejack02]

Okay stupid question...

I thought if you lowered a frozen turkey into the fryer it would explode??

Why not just use a fresh turkey???

Oh goodness, never use a frozen turkey !!! You can fresh or thawed, both need to be dried throughly before frying.

 

[GRUMPY PIRATE]

Okay stupid question...

I thought if you lowered a frozen turkey into the fryer it would explode??

Why not just use a fresh turkey???

It WILL cause the VERY hot oil to "erupt" out of the pot, probably splashing you and catching fire from the burner.

that is why the turkey must be completely thawed and dried! (of course, you can use a "fresh" one too!

I find it amuzing that every year some fire department will do a video to show the danger, where they will either "cannonball" the turkey into the oil, thus causing a fire, or lower a frozen one, with the same result.

all it takes is a few precautions, such as a thawed, dry turkey, and SLOWLY lowering it into the oil, to do it safely. (and have the burner and set up AWAY from structures)

after all, if you were cooking in your kitchen, you wouldn't throw or drop other food into a pot of hot oil.

 

[jen0610]

More like over a sawed-in-half oil barrel -- the official smoker design of South Louisiana. (I can laugh about that b/c my dad used to make them for people as a means of extra income. They brought the barrel, he cleaned it out and did the welding.)

For the interested, the reference originally comes from Coonskin caps; a la Davy Crockett; Cajun hunters were fond of wearing them once upon a time. People used to be really touchy about being called that, but sometime in the mid-1970's, around the time CODOFIL got decent funding and Justin Wilson got widely known, Cajuns took ownership of the term and it pretty-much stopped being an insult.

I loved Justins cooking show. Way before Foodnetwork, on PBS. DH (then DB) and I, at 19 and 20, would sit and watch that show and drool over many of his dishes.

I would love a deep fried turkey, but I don't think it's gonna happen any time some around here.