Who's frying turkey
11-21-2007, 09:29 PM
#1
Who's frying turkey I'm doing it again. For you newbies you should take a look at this thread with video that I made last year. Be safe and don't burn the house down.
http://www.seatstaysup.com/forums/showthread.php?t=4211
http://www.seatstaysup.com/forums/showthread.php?t=4211
Last edited by FLT; 11-21-2007 at 10:20 PM.
11-22-2007, 07:27 AM
#7
Dinner is at 1:00. Frying starts at 11:30. I have to get the oil and what not ready for the fry. So beer deliveries will be excepted any time after 10:00am. That's the rule for 
on days off. 
If you don't have plans you let me know.
Thank you. I really did it so people could see the way to do it. It is by far the best turkey you will ever eat. Safety here is probably the most important thing. Have a safe holiday people. Vince
on days off. If you don't have plans you let me know.Thank you. I really did it so people could see the way to do it. It is by far the best turkey you will ever eat. Safety here is probably the most important thing. Have a safe holiday people. Vince
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11-23-2007, 09:40 AM
#17
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i deep fried 2 turkeys last year for my car club dinner. 1 injected w/ beer and th other in cajun. it is by far juicier and tastey over the traditional way 
-brandon
-brandon
11-23-2007, 06:53 PM
#18
I did a brine this year for the marinade. It was way good. I really suggest this.
Brine
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper
1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.
2. Remove the neck and giblets from both ends of the turkey. Rinse the turkey inside and out with cold water.
3. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.
4. Remove turkey rinse well and dry completely. Take the bird and put on the stand that you will fry the turkey on. Take some of the oil and brush the turkey. You can mix the oil for brushing with your favorite seasonings. Then just brush the seasonings on the skin of the bird.
5. Fry bird at 325*-350* for 3 minutes per pound. Make sure meat in the breast is 160* using a meat thermometer. Before allowing to cool.
6. Let the turkey cool for about 20-30 min. This allows the juices to stay in the meat.
7. Carve bird.
8. Feast
9. Find pillow.
10. Repeat steps 8 and 9.
Brine
2 quarts apple juice
1 cup kosher salt
2 tablespoons dried rosemary
2 tablespoons dried thyme
1 tablespoon dried sage
1 teaspoon coarsely ground black pepper
1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved.
2. Remove the neck and giblets from both ends of the turkey. Rinse the turkey inside and out with cold water.
3. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Place the turkey, breast side down, in the bag. Carefully pour the brine over the turkey and then add 3 quarts of cold water. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours.
4. Remove turkey rinse well and dry completely. Take the bird and put on the stand that you will fry the turkey on. Take some of the oil and brush the turkey. You can mix the oil for brushing with your favorite seasonings. Then just brush the seasonings on the skin of the bird.
5. Fry bird at 325*-350* for 3 minutes per pound. Make sure meat in the breast is 160* using a meat thermometer. Before allowing to cool.
6. Let the turkey cool for about 20-30 min. This allows the juices to stay in the meat.
7. Carve bird.
8. Feast
9. Find pillow.
10. Repeat steps 8 and 9.
