Deep Fried Turkey Is The Sh*t
12-01-2003, 08:05 AM
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Deep Fried Turkey Is The Sh*t
Damn Just tried it on friday and it tasted SSSSSSSOoooooo good. It was ultra moist. It like chunky soup or something, flavor is really good, texture is ultra soft and tender. Man WHERE HAVE U BEEN. Turkey is now my favorite food. Plus it wasn't greasy once u drain off the oil on a raised rack. Water inside the turkey keeps the oil from coming into the bird. Damn it was good, still thinking about it.
12-01-2003, 08:14 AM
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I’ve been meaning to try one of those. I’ve heard good things like you posted.
Are you aware that an average of 15 people a year BURN DOWN THEIR HOUSE from using those improperly ???
Are you aware that an average of 15 people a year BURN DOWN THEIR HOUSE from using those improperly ???
12-01-2003, 08:29 AM
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Originally posted by Shawn S
I’ve been meaning to try one of those. I’ve heard good things like you posted.
Are you aware that an average of 15 people a year BURN DOWN THEIR HOUSE from using those improperly ???
I’ve been meaning to try one of those. I’ve heard good things like you posted.
Are you aware that an average of 15 people a year BURN DOWN THEIR HOUSE from using those improperly ???
HMm let be put my disclaimer about turkey frying up.
1) Do not do this indoors.
1a) Do not do this on a wooden patio deck
1b) Do not do this on paper surface.
1c) Do not do this on a wooden boat.
2) Do not put propane tank next to/touch the burner element.
3) Do not do under a tree.
4) Do not do this close/touching to the house
5) Measure the oil level correctly to the size of the turkey. (I had a bit spill out but kept the fire extingusher near by and it didn't flare up.
12-01-2003, 08:37 AM
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Originally posted by fusionnv
well there are quite of bit of stupid people I will admit to that. I have posted the top reasons people set their house on fire.
HMm let be put my disclaimer about turkey frying up.
1) Do not do this indoors.
1a) Do not do this on a wooden patio deck
1b) Do not do this on paper surface.
1c) Do not do this on a wooden boat.
2) Do not put propane tank next to/touch the burner element.
3) Do not do under a tree.
4) Do not do this close/touching to the house
5) Measure the oil level correctly to the size of the turkey. (I had a bit spill out but kept the fire extingusher near by and it didn't flare up.
well there are quite of bit of stupid people I will admit to that. I have posted the top reasons people set their house on fire.
HMm let be put my disclaimer about turkey frying up.
1) Do not do this indoors.
1a) Do not do this on a wooden patio deck
1b) Do not do this on paper surface.
1c) Do not do this on a wooden boat.
2) Do not put propane tank next to/touch the burner element.
3) Do not do under a tree.
4) Do not do this close/touching to the house
5) Measure the oil level correctly to the size of the turkey. (I had a bit spill out but kept the fire extingusher near by and it didn't flare up.
The turkey must be totally dry. Any ice/water on it and you'll have oil all over the place.
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12-01-2003, 08:46 AM
#8
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OK...
I can chime in on this.
I bought my Dad one of these things three years ago. And it's been put through its paces since...
First, deep fried bird ROCKS!!! The meat is so damn juicy and moist. We generally do two turkeys, one plain and the other injected with something type of crap. We had Caribbean Jerk this Turkey Day.
3.5 min per lb is the going rate these days. My father is as smart as they come, so he takes some precautions when frying. If you're smart, you'll be fine.
He does it in the garage. Moves the cars out... Puts newspaper on the floor and keeps a fire extinguisher handy. He's pretty comfortable working in this type of flammable situations, having a Ph.D in Chemistry and having had blown shit up... He knows what's up!
The most important thing is to make sure the bird is NOT at ALL frozen and you need to dry it off with some paper towels prior to putting it in the fryer. Once any water hits the 350F oil, it gets interesting.
Just make sure you have some nice kevlar/well insulated gloves and stand back while putting the bird in. He puts it in slowly, and then will back it out when the oil begins to come up from the reaction with the moisture from the bird and the overall MUCH cooler temperature of the bird. He always makes sure the fryer is NOT going to overflow. If that peanut oil hits the flame, watch out!!! That's why people burn their homes/property down. 1) They're not smart about what they're doing and 2) They've overfilled the fryer.
While it's not the safest thing to do, if you're careful and think about what you're doing, it's not all the bad. The taste far outweighs any potential issues.
I can chime in on this.
I bought my Dad one of these things three years ago. And it's been put through its paces since...
First, deep fried bird ROCKS!!! The meat is so damn juicy and moist. We generally do two turkeys, one plain and the other injected with something type of crap. We had Caribbean Jerk this Turkey Day.
3.5 min per lb is the going rate these days. My father is as smart as they come, so he takes some precautions when frying. If you're smart, you'll be fine.
He does it in the garage. Moves the cars out... Puts newspaper on the floor and keeps a fire extinguisher handy. He's pretty comfortable working in this type of flammable situations, having a Ph.D in Chemistry and having had blown shit up... He knows what's up!
The most important thing is to make sure the bird is NOT at ALL frozen and you need to dry it off with some paper towels prior to putting it in the fryer. Once any water hits the 350F oil, it gets interesting.
Just make sure you have some nice kevlar/well insulated gloves and stand back while putting the bird in. He puts it in slowly, and then will back it out when the oil begins to come up from the reaction with the moisture from the bird and the overall MUCH cooler temperature of the bird. He always makes sure the fryer is NOT going to overflow. If that peanut oil hits the flame, watch out!!! That's why people burn their homes/property down. 1) They're not smart about what they're doing and 2) They've overfilled the fryer.
While it's not the safest thing to do, if you're careful and think about what you're doing, it's not all the bad. The taste far outweighs any potential issues.
12-01-2003, 08:56 AM
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Originally posted by Scrib
OK...
I can chime in on this.
I bought my Dad one of these things three years ago. And it's been put through its paces since...
First, deep fried bird ROCKS!!! The meat is so damn juicy and moist. We generally do two turkeys, one plain and the other injected with something type of crap. We had Caribbean Jerk this Turkey Day.
3.5 min per lb is the going rate these days. My father is as smart as they come, so he takes some precautions when frying. If you're smart, you'll be fine.
He does it in the garage. Moves the cars out... Puts newspaper on the floor and keeps a fire extinguisher handy. He's pretty comfortable working in this type of flammable situations, having a Ph.D in Chemistry and having had blown shit up... He knows what's up!
The most important thing is to make sure the bird is NOT at ALL frozen and you need to dry it off with some paper towels prior to putting it in the fryer. Once any water hits the 350F oil, it gets interesting.
Just make sure you have some nice kevlar/well insulated gloves and stand back while putting the bird in. He puts it in slowly, and then will back it out when the oil begins to come up from the reaction with the moisture from the bird and the overall MUCH cooler temperature of the bird. He always makes sure the fryer is NOT going to overflow. If that peanut oil hits the flame, watch out!!! That's why people burn their homes/property down. 1) They're not smart about what they're doing and 2) They've overfilled the fryer.
While it's not the safest thing to do, if you're careful and think about what you're doing, it's not all the bad. The taste far outweighs any potential issues.
OK...
I can chime in on this.
I bought my Dad one of these things three years ago. And it's been put through its paces since...
First, deep fried bird ROCKS!!! The meat is so damn juicy and moist. We generally do two turkeys, one plain and the other injected with something type of crap. We had Caribbean Jerk this Turkey Day.
3.5 min per lb is the going rate these days. My father is as smart as they come, so he takes some precautions when frying. If you're smart, you'll be fine.
He does it in the garage. Moves the cars out... Puts newspaper on the floor and keeps a fire extinguisher handy. He's pretty comfortable working in this type of flammable situations, having a Ph.D in Chemistry and having had blown shit up... He knows what's up!
The most important thing is to make sure the bird is NOT at ALL frozen and you need to dry it off with some paper towels prior to putting it in the fryer. Once any water hits the 350F oil, it gets interesting.
Just make sure you have some nice kevlar/well insulated gloves and stand back while putting the bird in. He puts it in slowly, and then will back it out when the oil begins to come up from the reaction with the moisture from the bird and the overall MUCH cooler temperature of the bird. He always makes sure the fryer is NOT going to overflow. If that peanut oil hits the flame, watch out!!! That's why people burn their homes/property down. 1) They're not smart about what they're doing and 2) They've overfilled the fryer.
While it's not the safest thing to do, if you're careful and think about what you're doing, it's not all the bad. The taste far outweighs any potential issues.
12-01-2003, 09:20 AM
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Local man burned down his garage on Thursday...somewhere in PA. $14K in damage.
I wouldn't recommend a fryer in the garage for obvious reasons...but aside from the fire concerns, people don't realize the oil that gets put in the air from these things...not to mention the lovely smell of rancid fryer oil in your garage a month or so later. The amount of steam given off is enormous...and that steam contains plenty crap(and turkey grease
).
But, it sounds like Scribs pop is a little more prepared than the average turkey fryer type.
I wouldn't recommend a fryer in the garage for obvious reasons...but aside from the fire concerns, people don't realize the oil that gets put in the air from these things...not to mention the lovely smell of rancid fryer oil in your garage a month or so later. The amount of steam given off is enormous...and that steam contains plenty crap(and turkey grease
). But, it sounds like Scribs pop is a little more prepared than the average turkey fryer type.
12-01-2003, 09:23 AM
#14
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You just have to be smart about it. I would be willing to bet that every fryer incident resulted from overfilling of the sucker, and the hot oil hit the flame, and BOOOOOOOOOOOOOM.
The smell isn’t that bad. He has an industrial sized fan in there blowing… Keeps the smell out.
I certainly don't think it's that great of an idea to do it in the garage, but it's his insurance policy. And the garage is detached, so if it did go from some reason, it wouldn't catch the house. :P
The smell isn’t that bad. He has an industrial sized fan in there blowing… Keeps the smell out.
I certainly don't think it's that great of an idea to do it in the garage, but it's his insurance policy.
And the garage is detached, so if it did go from some reason, it wouldn't catch the house. :P
12-01-2003, 09:25 AM
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I might just buy one of these things before they get pulled off the market.
It might be worth something one day.
I can keep it right next to my NEEDLE TIPPED LAWN DART set from when I was a kid.
It might be worth something one day.
I can keep it right next to my NEEDLE TIPPED LAWN DART set from when I was a kid.
12-01-2003, 09:25 AM
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Originally posted by Scrib
You just have to be smart about it. I would be willing to bet that every fryer incident resulted from overfilling of the sucker, and the hot oil hit the flame, and BOOOOOOOOOOOOOM.
The smell isn’t that bad. He has an industrial sized fan in there blowing… Keeps the smell out.
I certainly don't think it's that great of an idea to do it in the garage, but it's his insurance policy. And the garage is detached, so if it did go from some reason, it wouldn't catch the house. :P
You just have to be smart about it. I would be willing to bet that every fryer incident resulted from overfilling of the sucker, and the hot oil hit the flame, and BOOOOOOOOOOOOOM.
The smell isn’t that bad. He has an industrial sized fan in there blowing… Keeps the smell out.
I certainly don't think it's that great of an idea to do it in the garage, but it's his insurance policy.
And the garage is detached, so if it did go from some reason, it wouldn't catch the house. :P
He has his system down...
12-01-2003, 09:31 AM
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Originally posted by Scrib
You just have to be smart about it. I would be willing to bet that every fryer incident resulted from overfilling of the sucker, and the hot oil hit the flame, and BOOOOOOOOOOOOOM.
The smell isn’t that bad. He has an industrial sized fan in there blowing… Keeps the smell out.
I certainly don't think it's that great of an idea to do it in the garage, but it's his insurance policy. And the garage is detached, so if it did go from some reason, it wouldn't catch the house. :P
You just have to be smart about it. I would be willing to bet that every fryer incident resulted from overfilling of the sucker, and the hot oil hit the flame, and BOOOOOOOOOOOOOM.
The smell isn’t that bad. He has an industrial sized fan in there blowing… Keeps the smell out.
I certainly don't think it's that great of an idea to do it in the garage, but it's his insurance policy.
And the garage is detached, so if it did go from some reason, it wouldn't catch the house. :P
12-01-2003, 09:33 AM
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Originally posted by Shawn S
I might just buy one of these things before they get pulled off the market.
It might be worth something one day.
I can keep it right next to my NEEDLE TIPPED LAWN DART set from when I was a kid.
I might just buy one of these things before they get pulled off the market.
It might be worth something one day.
I can keep it right next to my NEEDLE TIPPED LAWN DART set from when I was a kid.
12-01-2003, 09:37 AM
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My family had late Thanksgiving on Saturday and we did a deep fried turkey.
Once the peanut oil was at the right temp it only took 45 min. for it to cook.....I think it was the best I've ever had
Once the peanut oil was at the right temp it only took 45 min. for it to cook.....I think it was the best I've ever had
12-01-2003, 10:56 AM
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It's not as convenient as just throwing it in the oven for a few hours.
But once you have the equipment to do the frying, the taste and the cooking time is well worth it.
Now's the time to get a fryer, they all go on sale after turkey day.
But once you have the equipment to do the frying, the taste and the cooking time is well worth it.
Now's the time to get a fryer, they all go on sale after turkey day.
12-01-2003, 03:22 PM
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Originally posted by Chaptorial
Never had it.
Never had it.
12-02-2003, 11:45 AM
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Originally posted by tmk70
I guess that's not "heart smart" food, eh? Looks very good though!!!!
I guess that's not "heart smart" food, eh? Looks very good though!!!!
mmmm mmmm GOOOOOOOOD!!!
12-02-2003, 11:58 AM
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Originally posted by tmk70
I guess that's not "heart smart" food, eh? Looks very good though!!!!
I guess that's not "heart smart" food, eh? Looks very good though!!!!
12-02-2003, 12:03 PM
#34
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My buddy has been frying a turkey on fathers day for the last couple of years. He got in very early on the frier deal. What makes it even more interesting is that he does this while camping, so he doesn't have to worry about burning his house down
12-02-2003, 12:42 PM
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They are awesome! Our neighbors picked up this technique about 5 years ago before it got as popular as it is now. They learned it from their son in the bayou of LA.
We did ours with a cajun spices injection and it turned out awesome! Peanut oil can be real expensive at the quanities needed for this though.
We did ours with a cajun spices injection and it turned out awesome! Peanut oil can be real expensive at the quanities needed for this though.
12-02-2003, 01:52 PM
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Originally posted by fusionnv
Deep frying food is not very bad if it is done correctly. The food will never be greasy as long as there is more water in the food to keep the oil from coming in. When u frying all these oil molecues want to get into the food, but water inside (steam) pushes and keeps them out. When u run out of steam/water oil comes in and it becomes greasy.
Deep frying food is not very bad if it is done correctly. The food will never be greasy as long as there is more water in the food to keep the oil from coming in. When u frying all these oil molecues want to get into the food, but water inside (steam) pushes and keeps them out. When u run out of steam/water oil comes in and it becomes greasy.
Another point to add...if the oil is too cool(as in high 200's instead of 300's) the bird will be soaked with oil...bad thing.
It is a MUST to use a good quality thermometer when frying anything or it'll be a nasty outcome.
Also, anyone with some peanut oil & a turkey fryer can make kickass Board Walk type skin-on fries in the same container...it's a great thing to try at parties with plenty of beer, etc.
12-02-2003, 03:11 PM
#38
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Originally posted by greenmonster
My buddy has been frying a turkey on fathers day for the last couple of years. He got in very early on the frier deal. What makes it even more interesting is that he does this while camping, so he doesn't have to worry about burning his house down
My buddy has been frying a turkey on fathers day for the last couple of years. He got in very early on the frier deal. What makes it even more interesting is that he does this while camping, so he doesn't have to worry about burning his house down
12-02-2003, 04:09 PM
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Originally posted by chris3240929
Obviously, an Alton Brown watcher...
Obviously, an Alton Brown watcher...
12-02-2003, 04:15 PM
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i need to try it.
Look at all the reviews it getting
If anyone in the Fort Lee area has it, i'll supply the liquor, you bring the frier, and it sounds like a good weekday dinner.
Look at all the reviews it getting
If anyone in the Fort Lee area has it, i'll supply the liquor, you bring the frier, and it sounds like a good weekday dinner.