Turkey Deep Fryer

[Big Sky]

I know I have seen this post before, but was wondering if anybody has one of these and could offer some insight to it's use. Thanks.

[AquaMan]

I do about 15-20 turkeys a year and have been doing so for 10 years. Just got back from a weekend trip that I did 2 birds and will be doing a couple more next weekend.

It is the one of the most interesting and fastest ways to prepare a bird that big. We also throw in a few cups of potatoes after I pull the bird for a well rounded meal.

There are several "kits" on the market for about $60-$80 that offer a variety of cooking utensils. The best I have seen is at Galyan's. The device used to prop the bird up in the cooking pot is made from stainless steel and shaped like a large treble hook. This is stronger then the aluminum pan and rod styles I have seen elsewhere. Other then that all the kits contain the burner, pot, lid, bird holder, lifter, the thermometer and some have a basket for fish/etc while others offer injector kits for injecting flavor into the bird before cooking. Some have all, but the bird prop is the most important, since without it, the cooker is just a fish deep fryer.

My favorite way has been the plain old Cajun method. Cheyenne Pepper and nothing else covering ever square MM of the bird. MMMMmmmm

Cooking time is typically 3.5 minutes a pound at 350 degrees. A 15 pound bird (Thawed) is ready in 52 minutes 30 seconds...

I usually bring the oil to 425 and dunk the bird slowly. This seers the skin and creates a sealed "bag" around the meat that causes it to cook in its own juices. When it is done it will be golden brown outside, tender juicy inside. The white meet is as tender as the dark. The skin becomes a spicy snacker and you will put more oil back in the container then you started with. I buy my oil in 5 gal re-usable containers and strain the oil through a screened funnel when the oil has cooled. Over time you will get the knack. These are some of my lessons:

1) When in doubt, add 5 minutes to the total time; A raw spot in the bird is no good.

2) Place a large cardboard sheet under the cooker on a hard level surface; splaters will kill grass and stain drives.

3) Never do this in your garage; is stinks for months.

4) Stay out of the wind or create a windblock if needed; it hepls the cooker maintain heat.

5) leave the thermometer in the oil at all times; instant temp read.

6) Do not let some goof ball feed beer to the cooking bird; burn units are always busy on Sat night.

7) Clean the pot right after you empty the oil with a good degreaser; DO NOT use oven cleaner, It will pit the pot.

8) NOTE: be careful not to over fill your pot with oil. The oil will spit aggressively when you first put the bird in. Wear a mit or cover your hand and arm with a towel...to be safe.

I re-use the oil for about 8-10 birds unless the oil got too hot and burned. (Happens when someone else is watching the temp for me, or I get side tracked.)

Everyone you do this for will either want you to come and do it for them or get their own kit...it is a blast for large groups. You will never see a turkey so hardly devoured and bones picked clean like these will be.

Sorry for the long post, but this is a fabulous way to do if you do it right.

AquaMan~~~~~~~~~~~~~

--- "It all begins and ends at the water's edge"

[Bacala]

Hey Aquaman....that post sounded so good...you got me sold on one of them too!
(wiping the drool....)

Thanks for the info
:)
Bac

[Big Sky]

Thanks alot Aquaman!! If I remember correctly you had a previous post on this subject some time ago. Couldn't find it so again the re-post. I did buy a King Cooker aluminum kit. Should I have spent the extra on stainless steal?

[swede]

Just a couple more hints from another old turkey fryer.-------------If you use regular cooking oil, or veg oil, you might want to keep your temp around 350 or you could have a flash fire. If you use peanut oil, 400 is ok. The veg oil has a lower burn point.----------- Before you heat your oil, put the bird in the pot and put your oil in,--just enough to cover the bird. Then take the turkey out and heat the oil, putting the turkey back in when the oil gets to the temp you want. That way, you won't get too much oil in the pot causing it to boil over when you put the bird in.--------------- If you can't remember how long to cook your turkey, try buying one with the little plastic thing that pops out when its done. It works great, and its fool proof.------good eating.

[Airwave(OH)]

One thing that I feel is a MUST that no one mentioned is to INJECT the bird with seasonings. Injecters are available where you buy the Kooker. I have done it both ways and a injected bird is 10x's better. At least according to all the people that I now get invited over to fix there birds for them. You'll Love your fryer...Also I found that keeping the Temp constant makes a big difference. Try not to let it fluctuate.

[Lund_Dude]

Do you need to do anything special with the used oil for storage? Doesn't it start to go bad pretty fast?

[AquaMan]

The aluminum pot is OK. It is the stand that holds the bird that is the problem. For most users, the aluminum pan/rod style holder will work fine. For the volume I do, the stainless steel treble hook design is more durable and will last longer. At current, I use chicken wire and wrap the bird in that. Works for now.

AquaMan~~~~~~~~~~~~~

--- "It all begins and ends at the water's edge"

[AquaMan]

Strain it through a screened filter and seal it in an airtight container. Lasts all summer in the basement. (Cool dry place) Sam's Club sells oil in 5 gallon re-useable containers.

The spoilage occurs when the container is left open or is stored in a warm sunny place. However, no bacteria can survive 425 degrees.

Fry 'em up!

AquaMan~~~~~~~~~~~~~

--- "It all begins and ends at the water's edge"

[AquaMan]

Not to pop holes, but to place the bird in the unheated oil will get the bird all oily and all the pepper coating will fall off.
Instead:
Use water first.
Mark the level.
Dry out the pot and then put the oil in to the level required.
Pepper or coat/inject the bird.
Fry away!

Since most birds are in the 12-15 pound range, you will quickly get an idea where to fill the pot. Most only require about 1/2-5/8 of oil in the pot.

Also, the plastic popouts have melted on me before or get stuck. I take the temp gage and burry it into the brest inside of the thigh for actual cook temp when it nears the "time." You should have at least 200 degrees all around. Otherwise the gage sits in the oil for monitoring.

AquaMan~~~~~~~~~~~~~

--- "It all begins and ends at the water's edge"

[Gunga Din]

Is the meat oily when you eat it? I imagine you'd want to peel the skin off and just eat the meat for low-fat. How does the oil/grease content compare to a baked bird? I like to eat healthy.

[AquaMan]

Because the oil is 375-425 degrees, it seers the skin and prevents the oil from penetrating. Conversely this effectively creates a "bag" inside which the meat cooks in its own juices. Flavor is tops due to this method.

The skin even has very little oil and is often peeled and eaten as a snacker while the bird is cooling to be carved.

Injectors are great, but like I said in the original post, cover every square inch with chyenne pepper for a very good and tasty bird.

AquaMan~~~~~~~~~~~~~

--- "It all begins and ends at the water's edge"

[mnangler]

Great Post Aquaman!!!!! I would recommend the fryer kit to everyone. Once you have had your first fried turkey you'll never
eat a dried out bird again. If you are buying a kit make sure you get one that has a turkey pot and a small pot/basket for the other goodies.(deep fried shrimp, cheese curds, onion rings ect.)
Gotta go, all this talk has made me hungry!