Fried Turkeys

Discussion in 'Good Eats' started by tigerleg24, Nov 15, 2005.

  1. tigerleg24

    tigerleg24 Guest

    I need some help with Fried turkeys. I have fried them for years. I seen to have a problem with my "oil burning" I do 3 turkeys for Thanksgiving and Christmas all around 12lbs. I inject them with cajun injector. I keep the temp at 350 degress.

    The only thing I can think of is I use the same burner I use when I boil crawfish and crabs. Does anyone use a different burner that they would recommend.
     
  2. TigerWins

    TigerWins Founding Member

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    What kind of oil do you use? Peanut oil is the only way to go if you want to fry more than 1 turkey. They also sell a blend of peanut and vegetable oil, but I find it's only good for 2 turkeys. A 3 lb container of peanut oil will cost you about $25.

    Also, try keeping the temp at 330-335 degrees. It'll take about 4-4 1/2 min per pound to cook. That doesn't sound like a big difference, but I'm able to fry 4 turkeys using the same oil.

    I also use my crawfish burner.
     
  3. tigerleg24

    tigerleg24 Guest

    Thanks Tiger Wins. Thats has to be it I use the blend. I will use just the peanut oil this time. and drop the temp.
     
  4. tiger fan 2001

    tiger fan 2001 Founding Member

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    I have done 3 in 100% peanut oil at 350.
     
  5. captainpodnuh

    captainpodnuh Baseball at da Box

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    We always fry three 10-12 lb turkeys for Thanksgiving. We use 100% peanut oil. We fry at 350 for 3-1/2 minutes per pound. You have to watch your temp real close after dropping the bird and letting it come back up to temperature. We usually kick it up to about 370 before we drop and let it settle out at 350. Never had any problems with oil quality, even after 3 birds. HINT: The smaller the bird, the more even it cooks.

    Enjoy!!!
     
  6. TigerWins

    TigerWins Founding Member

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    Everyone has different thoughts on how long to cook it and how high to fry it. I use a meat thermometer instead of relying just on time. Too many people overcook their fried turkey out of fear of not cooking it long enough.

    USDA recommends 170 for white meat and 180 for dark, but that is too dry. I take mine out at when the dark meat reaches 170. I don't bother checking the breast since it cooks faster than the dark. The bird continues to cook for a few minutes after you take it out anyway.

    Damn, this is making me hungry...
     
  7. JSracing

    JSracing Founding Member

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    peanut oil = good for long time

    vegetable oil = good for a few turkeys then some fish then throw it out
     
  8. tigerleg24

    tigerleg24 Guest

    For those who live in Metairie and are looking for peanut oil. Zuppardos had a 3 gal jug of Louanna(sp) for 17.99. It is not the blend. :thumb:
     
  9. goldengirlfan

    goldengirlfan simple man

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    Advice above is sound, peanut oil, 350 degrees, watch carefully.

    I use a crawfish pot, 7 gallons peanut oil. I have one of those small frying rigs that they sell everywhere that somebody gave me but have never used it. Have seen too many fires started with those, there is little margin of error. Takes a little longer to get started but I don't have to worry about things getting outta hand.

    Can cook 5-6 without any problem before cleaning. After fry, I put the pot in a safe place and let it sit undisturbed for a week or two. This allows most of the stuff you don't want to retrieve to settle to the bottom. Then I save 6 gallons oil removing it from the top with a small pump I got from Academy. It was a gift, I would not have bought it myself, but it works great. Set the oil aside in a cool place, doesn't need refrigeration. If you're careful, you can keep adding a gallon and pitching a gallon for a long time.
     
  10. RPHTiger

    RPHTiger Freshman

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