Finsanity Posted December 18, 2014 Report Share Posted December 18, 2014 I have a corn roast pot and a burner. Looking to deep fry a turkey. I no it has to be completely thawed and that. Just wondering size time and heat as well as any rubs or such I should put on if any. Link to comment Share on other sites More sharing options...
Tom S Posted December 18, 2014 Report Share Posted December 18, 2014 Never fried a turkey, but I smoked one last year. So good...... Anyhow, here's some words from William Shatner on what (not) to do. https://www.youtube.com/watch?v=cLOgwRkRVl8 Link to comment Share on other sites More sharing options...
jordanl Posted December 18, 2014 Report Share Posted December 18, 2014 I did one year. Amazing. I hear a mustard / cajun dry rub is key to a good fried turkey. Link to comment Share on other sites More sharing options...
Guest terry1368 Posted December 18, 2014 Report Share Posted December 18, 2014 i did 1 a few years ago . it was a 15lb and took about a half hour in a turkey fryer .i put some spices under the breast skin with some chopped up bacon .heated the oil up to 350degees and lowerd it in .you have to lower real slow .once in dont remove the lid to look for at least 20min because the temp. of oil will drop. and use a good meat thermonitor. Link to comment Share on other sites More sharing options...
Finsanity Posted December 18, 2014 Author Report Share Posted December 18, 2014 If it's completely thawed do I have to worry about lots of oil splashing? Link to comment Share on other sites More sharing options...
jordanl Posted December 18, 2014 Report Share Posted December 18, 2014 Be sure it's thawed, cant stress that enough. Once thawed pat the inside and outside with a paper towel and then apply the dry rub of your choice. Link to comment Share on other sites More sharing options...
Court Rose Posted December 18, 2014 Report Share Posted December 18, 2014 Make sure you measure the oil level before dumping the bird in, I put the bird in with water till it has a inch or two or it then pull the bird out and mark the pot so you know how much oil to put in, I bring the heat up to 375 and lower the bird in slow real slow, takes about 3-4 min a pound, I like injecting them with butter and franks but there are all kinds of ways to do them. Link to comment Share on other sites More sharing options...
Gerritt Posted December 21, 2014 Report Share Posted December 21, 2014 I'm doing one for Christmas will let u know how I make out! G Link to comment Share on other sites More sharing options...
CamG14 Posted December 21, 2014 Report Share Posted December 21, 2014 Make sure you measure the oil level before dumping the bird in, I put the bird in with water till it has a inch or two or it then pull the bird out and mark the pot so you know how much oil to put in, I bring the heat up to 375 and lower the bird in slow real slow, takes about 3-4 min a pound, I like injecting them with butter and franks but there are all kinds of ways to do them.Excellent adviceThe number one reason people run into problems is the pot overflowing when the bird is put in and the oil splashing on the flame Good luck and posts some picures of your results if you get a chance. Cam Link to comment Share on other sites More sharing options...
Surf and Turf Posted February 16, 2015 Report Share Posted February 16, 2015 Great way to do a wild turkey as ensures will be nice and juicy. Hopefully will be doing one in a couple months. Looking forward to the spring hunt! Link to comment Share on other sites More sharing options...
smerchly Posted February 16, 2015 Report Share Posted February 16, 2015 My cuz., dr.bob smoked a turkey and said it was excellent ......nice and juicy . It takes longer but well worth the effort . Link to comment Share on other sites More sharing options...
dr_feelgood Posted February 17, 2015 Report Share Posted February 17, 2015 We did one, was best bird the wife has ever had. I just injected the bird with garlic butter. As mentioned before, oil level is critical. I put the frozen bird in the pot and filled it with water until covered. Remove bird and whatever water is there is the correct amount of oil. One other trick is to turn off burner when you put the bird in. 3.5 - 4 minutes a pound. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.