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I'm hosting Thanksgiving this year for the first time, and want to put on a good spread. I've never tasted deep-fried turkey. Is it as great as I've heard it is? Is it better than a turkey that's roasted really well?
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Yeah, it is fun and tastes great. I think it took about 1:10 for a 17lb turkey.
Read the instruction manual and then read it again. Really the only thing you have to worry about is putting too much oil in and causing a huge grease fire (which we didnt btw).
The huge thing of peanut oil is kind of expensive (I think like $30).
Yeah, it is fun and tastes great. I think it took about 1:10 for a 17lb turkey.
Read the instruction manual and then read it again. Really the only thing you have to worry about is putting too much oil in and causing a huge grease fire (which we didnt btw).
The huge thing of peanut oil is kind of expensive (I think like $30).
And make SURE your turkey is completely thawed and DRY. Water will cause a monster grease fire.
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I'm the anti-TNT. I don't do drama.
last year i brined and smoked and I think that put too much of an apple taste into the bird
my buddy just shot a wild turkey and knowing that those can be even more dry i did a cajun injection and a kind of cajun spice rub on it then smoked it over a mix of cherry & alder ..... turned out great
will probably try the same technique with a store bough bird this year
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"Civilization is a limitless multiplication of unnecessary necessities."
Samuel Clemens
last year i brined and smoked and I think that put too much of an apple taste into the bird
my buddy just shot a wild turkey and knowing that those can be even more dry i did a cajun injection and a kind of cajun spice rub on it then smoked it over a mix of cherry & alder ..... turned out great
will probably try the same technique with a store bough bird this year
Ooh, sounds really good. I conceed that turkeys prepared properly could be really good.
last year i brined and smoked and I think that put too much of an apple taste into the bird
my buddy just shot a wild turkey and knowing that those can be even more dry i did a cajun injection and a kind of cajun spice rub on it then smoked it over a mix of cherry & alder ..... turned out great
will probably try the same technique with a store bough bird this year
Yeah, I forgot to mention that we injected it with a cajun (I think) marinade. Lots of butter too. Makes a difference from what I have heard.
i wouldn't say they were overly gamey in taste - however, given that they are born to run & eat and do natural turkey stuff as opposed to provide meat for humans you can expect to chew a little bit more
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"Civilization is a limitless multiplication of unnecessary necessities."
Samuel Clemens
Yeah, I forgot to mention that we injected it with a cajun (I think) marinade. Lots of butter too. Makes a difference from what I have heard.
Did you inject on your deep fried turkey? I was thinking of flavoring the oil (put a few heads of garlic in at very low temperature for an hour, then remove before frying), but I haven't seen any recipes for it, and I don't want to try something for the first time with 20 guests at Thanksgiving.
I roast a pretty good turkey--get a couple pounds of butter (seriously) at room temperature, mix w/ roasted garlic and a few cups of chopped herbs (sage, parsley, etc...), loosen the skin on the bird and shove huge quantities of herbed butter between the skin and meat, tighten the skin down at the seams w/ butcher's twine or toothpicks so the butter doesn't escape. That makes for a damn tasty bird, but I think I'll try deep frying it.
Did you inject on your deep fried turkey? I was thinking of flavoring the oil (put a few heads of garlic in at very low temperature for an hour, then remove before frying), but I haven't seen any recipes for it, and I don't want to try something for the first time with 20 guests at Thanksgiving.
I roast a pretty good turkey--get a couple pounds of butter (seriously) at room temperature, mix w/ roasted garlic and a few cups of chopped herbs (sage, parsley, etc...), loosen the skin on the bird and shove huge quantities of herbed butter between the skin and meat, tighten the skin down at the seams w/ butcher's twine or toothpicks so the butter doesn't escape. That makes for a damn tasty bird, but I think I'll try deep frying it.
It was injected between the skin and the meat (before frying) and into some of the meaty tissue as well. By accident, I shot a ton into the joints and such, so the legs were ridiculously good.
Did you inject on your deep fried turkey? I was thinking of flavoring the oil (put a few heads of garlic in at very low temperature for an hour, then remove before frying), but I haven't seen any recipes for it, and I don't want to try something for the first time with 20 guests at Thanksgiving.
I roast a pretty good turkey--get a couple pounds of butter (seriously) at room temperature, mix w/ roasted garlic and a few cups of chopped herbs (sage, parsley, etc...), loosen the skin on the bird and shove huge quantities of herbed butter between the skin and meat, tighten the skin down at the seams w/ butcher's twine or toothpicks so the butter doesn't escape. That makes for a damn tasty bird, but I think I'll try deep frying it.
Make that garlic oil. But honestly, if youre frying at the right temperature, no oil really gets into the bird....he rethinks.... Those who've fried a whole turkey.... whats the average temperature you fry at?
At around 350-375, youre not going to get much oil into the meat, so you might negate the effects of flavoring the oil. But if it fries at like 310... go for it. But cook the garlic in your oil at a MUCH lower temp. Try closer to 200-225. You dont really want it to bubble and deep fry, but more of a slow cooked confit. That'll keep your oil garlic from cooking too hard and imparting a burnt flavor to the oil...
My restaurant is closed for Thanksgiving, so we're papering the windows, I bought a keg and we're using my kitchen to deep fry a bird, roast a bird traditionally and ultra low temp roast a bird in one of these. This oven is my baby...
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