Do you have an extra five gallons of peanut oil sitting around the
house? Why not use it to deep fry a turkey?

Deep fried turkey is moist and delicious and not at all oily. The skin
sears instantly and seals in the natural turkey juices for the most
juicy turkey you'll ever have. It also cooks quickly at about 3 ?
minutes a pound. That's a 12 pound turkey in under 40 minutes. You'll
even have time to cook two turkeys if you want. No more waking up at
dawn to put the turkey in the oven. Deep frying a turkey will also
free up oven space for side dishes. If your oven space is limited,
think about how much room you'll have without a turkey in there.

What do you need to deep fry a turkey:

Deep Fryer - You can buy the whole setup in a kit or you can buy
everything separately. Make sure your pot is about 40-60 quarts. The
burner should be large enough to hold this pot securely. Most burners
will use a propane tank as a fuel source and are not included in the
kits.

Candy Thermometer - Having an accurate thermometer is important to
ensure that the turkey cooks properly and to avoid a fire. Candy
Thermometers are long and usually have a clip so you can attach them
to the side of the pot. Most Deep Fryer Kits include a candy
thermometer.

Meat Thermometer - After cooking your bird for 3 1/2 minutes a pound
it will be done. If you have problems keeping the oil temperature
constant then you may need a meat thermometer. The turkey is done when
the internal temperature reaches 160 degrees.

Oven mitts & safety goggles - Splattering oil is very dangerous. Oven
mitts and safety goggles are a must. Fire Extinguisher - This is just
a precaution but it's better safe than sorry. Make sure the fire
extinguisher is made for grease fires.

How to prepare for your first deep fry:

Choose a turkey no bigger than 12 pounds. If that isn't enough to feed
your guests then get two turkeys. Even if you have a pot large enough
to cook a larger turkey remember that you will have to lift it over a
pot of hot oil. A 12 pound turkey will cook in under 40 minutes so
cooking two (24 pounds of turkey) can still be done in well under two
hours and think of all the leftovers you'll have.

Remove the neck and giblets from inside the turkey. Remove any pop up
timers or plastic leg bindings. The legs should be tied together with
butchers string so that they don't touch the side of the pot while
cooking. Do not stuff your turkey.

Defrost your turkey in the fridge for several days prior to cooking.
Do not defrost a turkey outside of the fridge as this a great way to
grow bacteria.

Stuffing and Gravy - When deep frying a turkey the stuffing must be
made outside of the bird. Also plan for alternate ways to make gravy.
You will not have access to turkey fat like you would when roasting a
turkey. Frying up the giblets and neck in a pan is one solution or
save some chicken fat from a previous meal a few days before
Thanksgiving. And remember that a deep fried turkey needs less gravy
because it doesn't dry out like oven roasted turkey, although that
fact won't help your mashed potatoes.

Deep frying a turkey is dangerous and proper caution needs to be used:

The turkey fryer needs to be outside on a flat surface. Do not deep
fry a turkey in a garage or a covered carport.
Always keep a fire extinguisher (rated for grease fires) nearby.
Large oven mitts or a fireplace gloves must be worn.
Always wear eye protection and full face protection would be even
better. A welding mask is probably overkill but it would be
entertaining for your guests.

When lowering the turkey into the oil, turn off the flame.
And do not allow those guests, especially children and pets near the
turkey cooker.

Follow these safety tips and use common sense and your turkey frying
experience will be safe and successful.

http://cncarrental.cn/html/Cooking/20060925/9095.html

wrote:
>
> Do you have an extra five gallons of peanut oil sitting around
> the house? Why not use it to deep fry a turkey?

I suppose if I were living in China like you,
maybe I would have five gallons of peanut oil.

But probably not a turkey.

On Jan 11, 12:21 am, wrote:
>
>
> Stuffing and Gravy - When deep frying a turkey the stuffing must be
> made outside of the bird. Also plan for alternate ways to make gravy.
>
There IS NO acceptable turkey gravy other than that made from dripping
from ROASTING a turkey.

Fried turkey should not be served with dressing & mashed potatoes, and
serving on Thanksgiving is crappy.

--Bryan

Bobo Bonobo® wrote:
> On Jan 11, 12:21 am, wrote:
>>
>> Stuffing and Gravy - When deep frying a turkey the stuffing must be
>> made outside of the bird. Also plan for alternate ways to make gravy.
>>
> There IS NO acceptable turkey gravy other than that made from dripping
> from ROASTING a turkey.
>
> Fried turkey should not be served with dressing & mashed potatoes, and
> serving on Thanksgiving is crappy.
>
> --Bryan

How many deep fried turkeys have you actually eaten?
The ones I've had have all been quite delicious.
The dressing was served out of the casserole dish it was baked in, just
like many would do when roasting a bird in the oven.

On Fri, 11 Jan 2008 15:34:20 GMT, Sqwertz >
wrote:

>On Thu, 10 Jan 2008 22:59:01 -0800, Mark Thorson wrote:
>
>> wrote:
>>>
>>> Do you have an extra five gallons of peanut oil sitting around
>>> the house? Why not use it to deep fry a turkey?
>>
>> I suppose if I were living in China like you,
>> maybe I would have five gallons of peanut oil.
>>
>> But probably not a turkey.
>
>Would you fry it in a rental car?
>
>-sw

I would not fry it in a car, I would not fry it in a bar.

koko
---
http://www.kokoscorner.typepad.com
updated 1/02

"There is no love more sincere than the love of food"
George Bernard Shaw

On Jan 11, 9:13 am, Goomba38 > wrote:
> Bobo Bonobo® wrote:
> > On Jan 11, 12:21 am, wrote:
>
> >> Stuffing and Gravy - When deep frying a turkey the stuffing must be
> >> made outside of the bird. Also plan for alternate ways to make gravy.
>
> > There IS NO acceptable turkey gravy other than that made from dripping
> > from ROASTING a turkey.
>
> > Fried turkey should not be served with dressing & mashed potatoes, and
> > serving on Thanksgiving is crappy.
>
> > --Bryan
>
> How many deep fried turkeys have you actually eaten?
> The ones I've had have all been quite delicious.
> The dressing was served out of the casserole dish it was baked in, just
> like many would do when roasting a bird in the oven.

Several. They were all good. Only once did I have one on
Thanksgiving. A relative thought it was clever to do the turkey that
way. They served ****ing jarred Heinz "gravy" with it. It was
thoroughly White trash. I'll never have Thanksgiving over there
again. Serving a fried turkey on Thanksgiving is a goofy, macho-
redneck thing to do.

A traditional Thanksgiving feast is the best America has to offer; a
nicely roasted turkey, sage-onion stuffing INSIDE, mashed potatoes,
REAL turkey gravy, scratch-made cranberry sauce, a few other
appropriate sides is the one thing I'd want to serve to one of my
English friends, were one to visit the USA/St. Louis.

--Bryan

: Candy Thermometer - Having an accurate thermometer is important to
: ensure that the turkey cooks properly and to avoid a fire. Candy
: Thermometers are long and usually have a clip so you can attach them
: to the side of the pot. Most Deep Fryer Kits include a candy
: thermometer.

Most Candy Thermometers are made of glass and are quite short - not at all
suitable for use when deep-frying a turkey. One needs a long-stem
deep fryer thermometer similar to this one:

http://www.target.com/Long-Stem-Deep...meter& page=1

On Fri, 11 Jan 2008 09:59:56 -0600, jay > wrote:

>On Fri, 11 Jan 2008 10:13:40 -0500, Goomba38 wrote:
>
>
>> How many deep fried turkeys have you actually eaten?
>> The ones I've had have all been quite delicious.
>> The dressing was served out of the casserole dish it was baked in, just
>> like many would do when roasting a bird in the oven.
>
>They are OK, overrated IMO and I'll never fry one. Too much trouble, too
>much HOT oil, too much mess and really not worth all the effort.. and then
>you have too much turkey.

I don't like turkey so I thought maybe I'd like them better fried.
Nope. Everyone else says their good, but I still don't like them.
And the freekin oil costs as much as the bird.

Lou

Lou Decruss wrote:

> I don't like turkey so I thought maybe I'd like them better fried.
> Nope. Everyone else says their good, but I still don't like them.
> And the freekin oil costs as much as the bird.
>
> Lou

Thankfully peanut oil is bountiful and fairly inexpensive down in Georgia.

On Fri, 11 Jan 2008 18:11:24 -0500, Goomba38 >
wrote:

>Lou Decruss wrote:
>
>> I don't like turkey so I thought maybe I'd like them better fried.
>> Nope. Everyone else says their good, but I still don't like them.
>> And the freekin oil costs as much as the bird.
>>
>> Lou
>
>Thankfully peanut oil is bountiful and fairly inexpensive down in Georgia.

I'd like that very much for other cooking. The only way it's even
close to reasonable is in the huge jugs at Costco.

Lou

On Fri, 11 Jan 2008 18:11:24 -0500, Goomba38 >
wrote:

>Lou Decruss wrote:
>
>> I don't like turkey so I thought maybe I'd like them better fried.
>> Nope. Everyone else says their good, but I still don't like them.
>> And the freekin oil costs as much as the bird.
>>
>> Lou
>
>Thankfully peanut oil is bountiful and fairly inexpensive down in Georgia.

i pay about $3.89 for a quart bottle (store brand) in maryland, more
than for corn and much more than for 'vegetable.' it never seems to
go on sale, either.

your pal,
blake

On Sat, 12 Jan 2008 12:02:15 -0600, Sqwertz >
wrote:

>On Fri, 11 Jan 2008 23:19:30 GMT, Lou Decruss wrote:
>
>> I'd like that very much for other cooking. The only way it's even
>> close to reasonable is in the huge jugs at Costco.
>
>I've found it's cheaper at the sporting goods ("Academy") then at
>CostCo.
>
>-sw

Thanks for the tip. Around here we have Dick's and Gander Mountain.
I don't like turkey, but I sure do like making my guests happy.

Lou

On Jan 12, 11:47 am, blake murphy > wrote:
> On Fri, 11 Jan 2008 18:11:24 -0500, Goomba38 >
> wrote:
>
> >Lou Decruss wrote:
>
> >> I don't like turkey so I thought maybe I'd like them better fried.
> >> Nope. Everyone else says their good, but I still don't like them.
> >> And the freekin oil costs as much as the bird.
>
> >> Lou
>
> >Thankfully peanut oil is bountiful and fairly inexpensive down in Georgia.
>
> i pay about $3.89 for a quart bottle (store brand) in maryland, more
> than for corn and much more than for 'vegetable.' it never seems to
> go on sale, either.

These are all owned by Supervalu, and Shop 'n Save has gallons for
about $10, and sometimes as cheap as $7.97/gal.

# Acme
# Albertsons
# bigg's
# Bristol Farms
# Cub Foods
# Farm Fresh Food & Pharmacy
# Hornbacher's
# Jewel-Osco
# Lucky
# Save-A-Lot
# Shaw's / Star Market
# Shop 'n Save
# Shoppers Food & Pharmacy
>
> your pal,
> blake

--Bryan

Goomba38 wrote:
> Lou Decruss wrote:
>
>> I don't like turkey so I thought maybe I'd like them better fried.
>> Nope. Everyone else says their good, but I still don't like them.
>> And the freekin oil costs as much as the bird.
>>
>> Lou
>
> Thankfully peanut oil is bountiful and fairly inexpensive down in Georgia.

Difficult to find in PA. Typically the stuff you find is marked "peanut
oil" but it is that blended stuff.

Sqwertz wrote:
> On Fri, 11 Jan 2008 23:19:30 GMT, Lou Decruss wrote:
>
>> I'd like that very much for other cooking. The only way it's even
>> close to reasonable is in the huge jugs at Costco.
>
> I've found it's cheaper at the sporting goods ("Academy") then at
> CostCo.
>
> -sw

Watch out for small printing on the label noting that there is just a
little peanut oil blended with a lot of other cheaper oil. I was
basically on a treasure hunt last year to find it and everyone had the
blended stuff. I finally found peanut oil in carboys at a wholesale only
food service place.

Lou Decruss wrote:

> I don't like turkey so I thought maybe I'd like them better fried.
> Nope. Everyone else says their good, but I still don't like them.
> And the freekin oil costs as much as the bird.
>
> Lou

IMO, a fried turkey tastes good, only if the turkey has been brined,
then injected with a stick of butter and some seasonings.

A plain, roasted turkey is a lot easier.

Becca