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Thanksgiving Test run.

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FastEddy

FastEddy

The Slowest Guy In Town
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I have always wanted to Deep Fry a Turkey so I got a fryer today and a small turkey. I just got the fryer all built and am heating up the oil right now. There was a bunch of different oils available but I took the cheap one to start. Cotton seed oil was on sale. If it works out well I hear that Peanut oil is the way to go. Its double the price but for a good holiday meal, its not an issue.

I injected the breast and legs with a special concocksion I found in an old book. According to the directions and the weight of the bird it should take around 44 minutes to get up to 180 degrees. (Safe Turkey Temp).

Ill be a lot smarter in an hour or so.

The oil says it can be used over again. Do I wait for it to cool and put it back into its container for next time? How do I store it?
 
buy a oil pump and filter it out

http://www.basspro.com/servlet/catalog.TextId?hvarTextId=45513&hvarTarget=search&cmCat=SearchResults

i think walmart has them but lowes also has them. or home depot

we do this all the time. also i think penut oil is the best. if you dont like that oil and it can be reused about 6 times.


good luck with your turkey and it will be the best turkey you ever had.

also the time sounds about right. i think its around 7-10 minutes per pound

oh and for putting it back in the container youll find that is thick. heat it up slowly till it starts to get a little warm and filter it out that way its a lot easier
 
Last edited:
nitrost said:
buy a oil pump and filter it out

http://www.basspro.com/servlet/catalog.TextId?hvarTextId=45513&hvarTarget=search&cmCat=SearchResults

i think walmart has them but lowes also has them. or home depot

we do this all the time. also i think penut oil is the best. if you dont like that oil and it can be reused about 6 times.


good luck with your turkey and it will be the best turkey you ever had.

also the time sounds about right. i think its around 7-10 minutes per pound

oh and for putting it back in the container youll find that is thick. heat it up slowly till it starts to get a little warm and filter it out that way its a lot easier
Click to expand...


Peanut oil is the way to go Imo,Deep fryed turkey is awesome,oil is reusable,just filter it out,if you have a paint strainer you could use it,as long as it's clean,common sense. Wait till it cool's,hot Oil+Eddy= Hospital.
 
I just dipped the turkey. It took a little time to find the proper setting to keep the oil at 325 but its fine now.

The only problem I have now is a lot of oil came out during the dip. Its all in my living room carpet. How do you get cottonseed oil out of Lime Green Shag?
 
I love mine,When there is chicken to be cooked its all done with my fryer. Peanut oil is the way to go..
And talk about deep fried mushrooms five pounds at a time :cloud9:

nitrost said:
your cooking the turkey in the living room?
Click to expand...

What you don't ues your fryer in the house :shrug:
 
nitrost said:
your cooking the turkey in the living room?
Click to expand...



You should think twice before posting.Thats what i do.



Zandor how exactlly do you deep fry mushrooms,I've heard of people doing it but I've never tried it.
 
I use a tempura batter.
Heat the fryer up to 400 degrees..Dip the shrooms in the batter(shrooms need to be at room temp so the batter will stick to them)

Dump them in and stir them so they don;t stick together.
And cook for 2 to 3 miniuts....BAMMMM deep fried shrooms
 
Eddy,

You'll love the turkey when it's finished. I've never been a big turkey fan myself however about 2-3 years ago my parents bought themselves a turkey fryer and every year now I've been eating up that turkey. It's so much more juicer and I think has a much better taste to it as well.

As for getting the oil out, we just wait until everyone's done eating which usually gives the oil plenty of time to cool then just pour it back into the same container. If you don't have someone around that could help you pour it you might want to think about getting a large funnel to make it easier on yourself.



-Michael
 
ok eddy the trick to not spill oil everywere ..(that can be dangerouse if the burner is on.. vegy oil is flamable..) put the turkey in the pot.. fill with water to the correct depth for cooking (covered) then pull turkey out and mark pot where water level is.. now when you fill with oil to that line you will have just enough and not overflow.. (oil expands when heated so compensate for that to.) as far as storing.. you can use a coffe filter or something (restaraunt supply places have filter just for this..) strain the oil (will work better warm but NOT HOT!!!) then place in sealable container and store.. good luck with your bird.. I've never fried one but have read up alot on it and worked in restaraunts enough to get the jist of it.. oh and the oil on green shag.. dunno bout that one.. you may have to GET NEW CARPET!! lol!!
 
ZANDOR said:
He is :shrug:
Are you all right.
Is there something you need to talk about
Click to expand...

oh, i alway just done it outside. just because i thought your supposed too.
i think I'm alright but not sure.lol

any way now I'm hungry for turkey. better get the deep fryer out.
 
So how'd it go Eddy? We used to do turkeys all the time when I was in college, they went over pretty good at our parties. I've been doing them for thanksgiving every year since we moved to Indy and to be honest, I don't like turkey any other way. My pot has a spigot on it so it makes draining the oil easy as can be. Drain the oil as the others have said with it still a little warm and use a paint strainer/funnel or coffee filter or motor oil funnel with cheese cloth. Also when you mark the pot make sure you use a lead based paint, adds just a hint of flavor! :) Peanut oil probably does work the best, and if you care is probably the better oil for you. I use mine a couple times and then dump it when it starts to look cloudy. It really depends what your frying too as far as how long oil will last. Turkey's you'll get several uses, but when you start frying anything batter dipped or heavily marinated it won't go as long. I do wings all the time, no stink in the house and you can cook like 50 at a time. Cornish hens come out pretty good too, though you'll want to do it for a party or something, they only take like 6 minutes. And the shrooms as Zandor mentioned and if you have a decent recipe for hush puppies you can do like 50 at a crack too.
 
It came out GREAT!!

I did learn that the thermometer that came with the unit is bad. I read 325 when it was really 390..... I caught this about 3/4 the way through when I took a peek at the bird. It was a bit to Golden Brown at 30 minutes. I turned it down and brought the temp to 325 for the next 15 minutes. The skin was a little darker then I wanted and the outer part of the meat was a little bit to done. I do have to say even with this little mishap it is the best bird I ever had.

Looks like ill have it down for the Big Get Together.

I'm still hanging out while the oil cools. Its been an hour and its only at 200.

Thanks for all the tips!
 

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