Turkey Frying

Discussion in 'The Cooking Channel' started by MadMardigan, Nov 19, 2019.

  1. MadMardigan

    MadMardigan Antagonist

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    Bought an oil less fryer.

    Looks like 10mins per lb

    Break it to me about Cajun butter and rubs for this thing.
     
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  2. Diablos

    Diablos Senior Member

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    Hold on, oil less, as in no delicious peanut oil??????

    This contraption is of the debil
     
  3. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Wonder if it works the same as a regular fryer with rubs/injections?
     
  4. elmostump

    elmostump New Member

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    I have been deep frying for years, I also bought Char-Broil inferred cooker to try this year. Guys at my church really like theirs. Can help with Cajun injections because my crowd doesn't like spicy. I cooked a whole chicken as a test, just rubbed with EVO and salt and pepper, turned out great. Good luck to both of us.
     
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  5. Inglis

    Inglis Member

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    If it is a turkey fryer can you cook other things in it like:

    chicken

    rabbit

    cat

    Thanks!

    I have to look for one used. Any ideas what to look at in a turkey fryer?
     
  6. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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    Who knows? Eldest brings a fried bird yet, still expects a traditional roasted bird (Mom's) when he arrives for Tday dinner (just for variety???).

    SMH
     
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  7. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    I cannot get behind an oil-less fryer.
    I fry in oil, because that's what "frying" means...

    And I just inject butter into a brined bird.
     
  8. MadMardigan

    MadMardigan Antagonist

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    Picture of the witchcraft I am using, so I don’t have to mess with oil, fear explosions, wait 4 days for the oil to cool, clean the oil that costs more then the bird...
     
  9. Miss Lily

    Miss Lily Moderator-Mom-Instructor Staff Member Benefactor Charter Life Member

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    Let us know how it works out. We are a curious lot.
     
  10. Diablos

    Diablos Senior Member

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  11. MadMardigan

    MadMardigan Antagonist

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    I’m going to run it tomorrow for a test run
     
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  12. MadMardigan

    MadMardigan Antagonist

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    Trying a yard bird tomorrow
     
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  13. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Harris teeter and Wegmans both have young frozen turkeys for 27 cents a pound... Test away! I'm going to get a couple for the smoker.
     
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  14. MadMardigan

    MadMardigan Antagonist

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    my family wanted me to smoke one, but I wanted to try it fried
     
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  15. Inglis

    Inglis Member

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    BEd
    How hard are turkey to light?I

    Will you get a buzz off of it?
     
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  16. MadMardigan

    MadMardigan Antagonist

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    herbs are the key
     
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  17. wvsig

    wvsig Well-Known Member

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    We do a smoked turkey and one in the oven. We like variety. I don't fry one because of the cost of the oil it too high and wasteful if you are only going to do one IMHO.
     
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  18. Ben Jefferson

    Ben Jefferson Active Member Supporting Member

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    I have fried one every year for about 15 years now. The family loves it!

    We will do a turkey boob in the oven too because we are numerous. By the time you buy peanut oil, turkey and injectables it's not the cheapest date but the texture and taste are wonderful.I

    Do not do it on a deck, near the house or car either.

    Make sure it is fully thawed and as dry as possible before submerging.

    Use a thermometer to maintain the temp or you might have a burned bird that's raw internally.

    Don't ask me how I know!
     
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  19. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    We usually fry one and roast one. This is my first Thanksgiving with a Traeger. Don't know if I will risk the official dinner with a smoked bird, we have a lot of people coming, but I will definitely be smoking one and processing it for carnitas, mole turkey, and sandwich meat...
     
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  20. MadMardigan

    MadMardigan Antagonist

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    I told my mom to make hers normal, and I will make a Cajun bird for extra.
     
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  21. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    That's what I do. MIL roasts a standard bird, I brine, inject, rub, and fry one Cajun style...
     
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  22. MadMardigan

    MadMardigan Antagonist

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    There’s only like 20 of us eating, so it will get gone, I told my mom it will be turkey sandwiches for days. lol.
     
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  23. Burt Gummer

    Burt Gummer Nuts over Lil D and Poll Editor Staff Member Benefactor Charter Life Member Supporting Member

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    Try the creole butter injector. It’s not spicy and very very good. I use Tony’s seasoning on the outside. They are usually fantastic
     
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  24. teamglock2002

    teamglock2002 Member Life Member

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    Our family has been using one of these for years, No messy oil to dispose of after cook and the bird taste as if you fried it.
     
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  25. wvsig

    wvsig Well-Known Member

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    The problem with smoking a turkey as the main one is that you really don't want to do a bird much larger than 12 pounds unless you are cranking up the heat or spatchcocking it.

    At traditional smoking temps larger birds stay in the danger zone too long and you run the risk of food poison.
     
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  26. wvsig

    wvsig Well-Known Member

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    One year we had so many people we had to make another bird on Black Friday do we could have leftovers.
     
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  27. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Truth. I’ve done mine on the BGE for years. Typically start it about 250 the open the vents and crank it up higher after the first hour or so. Staying below 250 not only adds danger, but will leave you with a rubbery skin. Ask me how I know that.

    Torn between the BGE or the new pellet cooker this year. And there will only be 4 of us so hard to justify 2 birds.
     
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  28. Ben Jefferson

    Ben Jefferson Active Member Supporting Member

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    You find that Big Green Egg is worth the money CZ?
     
  29. Carolinatlc

    Carolinatlc Member Charter Member

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    What size bird do you normally cook on the egg? I'm thinking about smoking either a whole bird or legs/quarters this year on my Primo. Smoked a ham the last couple years that was pretty good. Parents asked us to plan on doing the Turkey this year.
     
  30. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Yeah, I'll be splitting it in half. Different rubs/seasoning for different uses...
     
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  31. Bailey Boat

    Bailey Boat Senior Member Benefactor Supporting Member

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    For the fryers in the crowd, check with your local Fire Dept and see if they are offering to fry your turkey (for free) if you'll bring it to the station.

    They say it's easier if you come to them so they don't have to come to you!!! If you're hard headed, just be careful.
     
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  32. Jp8819

    Jp8819 Member Benefactor Charter Life Member

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    Spatchcocking one is the answer for a larger bird as you mentioned and really not that hard only downside is if you like to serve the whole turkey and carve it for a tradtion it doesn’t look natural but not a big deal for our family as we always carve one before everyone is ready to eat but it makes for very good eating. I really liked fryed ones till I had a smoked one and family prefers the smoked ones so been doing it since.
     
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  33. MadMardigan

    MadMardigan Antagonist

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    Got a injection set up for the Turkey, and doing a chicken rub tonight for a test rub
     
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  34. Diablos

    Diablos Senior Member

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    If'n the house gits burnt down, well, someone'll cover it cause they done seen a thing or two
     
  35. MadMardigan

    MadMardigan Antagonist

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    Got it seasoning
     
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  36. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    If the bird is the correct shape you can fit about a 22 lb bird in the Egg. We like leftovers. :D
     
  37. CZfool68

    CZfool68 Int'l Man of Mystery Charter Member Supporting Member

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    Going on 11 years now. I cook almost everything on it. Wife bakes in the oven and does a few sides on Xmas and Turkey Day. I’ve replaced the grates and the vent, but it’s still ticking. So for about $1k I’ve got 11 years and still going. Easy clean up and maintenance. No brainer from a money stand point. I don’t even cover mine. My guess is the Smokey Joe’s would perform about the same looking at how they are built. For an all around cooker they are hard to beat. That being said I now have 3 different cookers. They all have their strengths and weakness’s.
     
    Last edited: Nov 20, 2019
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  38. MadMardigan

    MadMardigan Antagonist

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    Easy cooking, crisp skin, and juicy
     
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  39. Pack72

    Pack72 Member

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    A suggestion: once the oil gets hot, turn off the burner while you lower the turkey into the oil. Then relight it. That way, if you accidentally overflow the oil, you'll still have a Butterball turkey and not a fireball.
     
  40. Ben Jefferson

    Ben Jefferson Active Member Supporting Member

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    Do not fry a Butterball bird!

    A plain bird will come out better.