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MACS
Herf-A-Holic Topic Starter

13 years ago

I deep fried a turkey for Christmas dinner. I don't think I'll be cooking it any other way now. This came out great.

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MACS
Herf-A-Holic Topic Starter

13 years ago

Yo Gerbil! I got another turkey picture posted!

:-"

madspackler
Herf-A-Holic

13 years ago

MACS,
How long and how hot did you fry this bird? Looks a bit under done. No spices at all?
I usually fry mine at 3-3.5 minutes per pound at 375 degrees. Comes out a good bit darker, but I also season the interior and exterior, and below the skin. The seasoning may darken the oil and the bird as well.
Nothing like a fried bird. Fast, easy and delicious. No need to heat up the whole house or spend the day within range of the smoker. Don't get me wrong, I love a smoked turkey, but you have a hard time comparing a Turkey that can be completed in under an hour with an all day operation.

Glad it was tasty.

I'll try to post a pic of my last efforts.

Ilovetosmoke68
Herf-A-Holic

13 years ago

Looks good!

Ilovetosmoke68
Herf-A-Holic

13 years ago

Nice Brestesis on that bird

Abrignac
Herf-A-Holic

13 years ago

I deep fried a turkey for Christmas dinner. I don't think I'll be cooking it any other way now. This came out great.

MACS wrote:

Glad you like it. We've been fryin 'em for the last 20 or so years down here. Wouldn't cook 'em any other way. BTW, I'd recommend cooking in either hog lard, the best or peanut oil; at 325. At that temp, you don't burn the oil. Cajun Injector makes a marinade called Creole Butter which really tastes great. The other ones tastes too much like worstershire sauce to me.

http://www.webstaurantstore.com/cajun-injector-16-oz-creole-butter-marinade-with-injector/10402195.html

After you've mastered frying turkeys give a Boston butt a try. You'll be amazed at how good it is.

😁

MACS
Herf-A-Holic Topic Starter

13 years ago

The only thing I did was brine it for about 8-9 hours the day before, then I let it air dry on a rack in the fridge. Other than that, no seasoning.

I used peanut oil to fry it, got the oil to 375, dropped the bird in and maintained it at 325 for about 46 minutes or so. It was a 13 lb bird, so that was 3.5 minutes per pound.

It was done just right. This ain't my first rodeo with frying. I've done it two years in a row for Thanksgiving (at the jail), just never had my own fryer until this year.

Thunder.Gerbil
Herf-A-Holic

13 years ago

Yo Gerbil! I got another turkey picture posted!

:-"

MACS wrote:

Maybe they are protecting you too?

Ever think about that?

Edited by user 13 years ago | Reason: Not specified

Thunder.Gerbil
Herf-A-Holic

13 years ago

It was done just right. This ain't my first rodeo with frying. I've done it two years in a row for Thanksgiving (at the jail), just never had my own fryer until this year.

MACS wrote:

Too easy.

Must resist....

bloody spaniard
Herf-A-Holic

13 years ago

#10

For some reason photo reminds me of a gal I used to know.:-k

MACS
Herf-A-Holic Topic Starter

13 years ago

#11

For some reason photo reminds me of a gal I used to know.:-k

bloody spaniard wrote:

Did she have turkey legs and a gaping hole?

Never mind... I don't wanna know. 😲

BuckyB93
Herf-A-Holic

13 years ago

#12

Abrignac wrote:

Fried turkeys before for the holidays and, as all have said, it's awesome, easy and with great results. Never tried other cuts of meat or even thought of it. Now you got me thinking.

Gonna have too google it...

Edited by user 13 years ago | Reason: Not specified