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Old 11-24-2010, 11:43 AM   #1
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Default Fried Turkey!!!!

This is one thing I would love to do this year. BUT, I don't have a turkey frier...

I've heard of businesses frying turkeys for people in past years for a small fee. Does anybody know of a place doing something like that this year? I live off of Avalon before getting into Milton.
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Old 11-24-2010, 11:45 AM   #2
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jerry's cajun cafe on 9th does them...you're gonna pay though...good luck...oh yeah, try popeyes too...
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Old 11-24-2010, 12:05 PM   #3
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you can borrow mine Jimmy, I'm not frying it this use, I'm cooking it on the BGE so I won't need the fryer.
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Old 11-24-2010, 12:18 PM   #4
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Quote:
Originally Posted by brnbser View Post
you can borrow mine Jimmy, I'm not frying it this use, I'm cooking it on the BGE so I won't need the fryer.
Awesome Scott. Will call you this afternoon to schedule pickup.

Now!, what type of rub, injections, oil, misc items do I need to do this?

Fry Turkey Newbie Here!
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Old 11-24-2010, 12:40 PM   #5
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O'Choppers in Orange Beach is frying turkeys and hams today for the small fee of a "Toy for a Tot" I'll be there helping out so bring them in. PLEASE no frozen turkeys!!!!
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Old 11-24-2010, 12:56 PM   #6
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first thing is to check how much oil you'll need. put the whole bird in the cooking pot and measure how much water will cover the meat. dry the pot and the bird before you start cooking. i use peanut oil, it's best.
i like to massage my ho'made creole seasoning under the skin of a whole bird. you'll be surprised how easy the skin just lifts up so you can rub the seasoning all over the bird. sprinkle some on the inside cavity. cover the meat up with the skin and toothpick down any loose skin. the oil is usually cleaner after the cooking because the seasonings haven't dropped off in the oil.
i use two stainless skewers that have been bent in a hook shape on one end, hook these under the wings and bring both together.
put the pot on the fire and fill with the measured amount of oil. 350 is ideal cooking temp. with 'bout 4-5 minutes per lb. cooking time. sloowwllyy lower the bird into the hot oil. this will take a few minutes for the bird to get submerged in the oil.
don't try this indoors. if you do, put 911 on speed dial for the fire department in case something goes awry.

jack

Last edited by jack2; 11-24-2010 at 12:59 PM.
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Old 11-24-2010, 01:00 PM   #7
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Quote:
Originally Posted by jack2 View Post
first thing is to check how much oil you'll need. put the whole bird in the cooking pot and measure how much water will cover the meat. dry the pot and the bird before you start cooking. i use peanut oil, it's best.
i like to massage my ho'made creole seasoning under the skin of a whole bird. you'll be surprised how easy the skin just lifts up so you can rub the seasoning all over the bird. sprinkle some on the inside cavity. cover the meat up with the skin and toothpick down any loose skin. the oil is usually cleaner after the cooking because the seasonings haven't dropped off in the oil.
i use two stainless skewers that have been bent in a hook shape on one end, hook these under the wings and bring both together.
put the pot on the fire and fill with the measured amount of oil. 350 is ideal cooking temp. with 'bout 4-5 minutes per lb. cooking time. sloowwllyy lower the bird into the hot oil. this will take a few minutes for the bird to get submerged in the oil.
don't try this indoors. if you do, put 911 on speed dial for the fire department in case something goes awry.

jack
Thanks jack.
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Old 11-24-2010, 02:41 PM   #8
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Also you may want to brine your turkey. It makes a HUGE differance. We are using a creole butter injection this year. Hope this helps

Scott
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Old 11-24-2010, 04:07 PM   #9
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To calculate the exact oil needs, fill fryer with water, dunk YOUR bird... pull it out and measure the water by the gallon... If it comes out at 3.25 gal water, buy 3 gal oil...
If it comes out at 3.5 or more water, buy 4 gal...

When the bird goes in (smaller birds are best in the fryer and I prefer UNDER 12 lbs...) you need a couple 2 to 4 inches of pot left...

make DANG SURE the bird is pretty much FREE of ANY water... You do realize that a fire extinguisher is a REQUIRED implement... I also keep a hose so I can blast the flaming oil away from buildings and vehicles..

Have a cooler of ADULT Beverages so you won't have to leave the designated cookin' area...

Brent
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Old 11-24-2010, 05:00 PM   #10
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Highly Flammable Liquid, Flame, Turkey, Hose, Cooler, Beer

GOT IT!!!
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