Have you ever eaten fried turkey?

[BikeWriter]

Inquiring minds want to know!
Here's a recipe:


The best way to season your turkey, or any other large piece of meat, is with an injector and a spicy sauce (recipe for sauce below). Use at least 1/2 oz. of sauce per pound of turkey (1 oz per pound is what we use), making sure to inject the sauce deeply and evenly. You should also season the turkey inside and out with seasoning such as salt, black pepper, cayenne or red pepper, garlic powder, onion powder, and celery salt(Tony's Chachers Creole seasoning works well). Much of the seasoning applied to the outside of the turkey will wash off during cooking, so don't be conservative when applying seasoning. We usually try to season the turkey the night before our cookout, this seems to allow the seasoning to work better.

Preheat your cooking oil to 325 degrees F. Dry turkey with paper towels both inside and out to reduce the danger of splashing oil. Place the turkey on turkey frying stand, breast down, and lower the stand slowly and carefully into the hot oil. We have found by partially dipping the turkey in the oil and lifting it out several times helps remove the excess water and reduce splashing oil. We usually cook smaller turkeys (10#-12# or less) about four minutes per pound and larger birds about five minutes per pound. Make sure that the bird is completely submerged in oil.
http://www.cajunshoppe.com/page03.htm

[Neil Lisst]

1. Sure! I've eaten fried ice cream. Did you miss Fondue?

If so, count your lucky stars. There were actually fondue restaurants. Boiling grease you stick perfectly good food into, then eat it.

MMMMMM, I need some fatback.

[KitchenWitch]

3. I love fondue!

Another thing I love are those Korean BBQ places with the grills at each table.

[Neil Lisst]

30. I ate fondue a few times, and with good sauces, can be fun.

But I need more fried food in my diet like I need more Bushes in politics.

[KitchenWitch]

36. True enough!

but it tastes sooooo gooooooooooood!

[Neil Lisst]

43. let's face it, anything deep fried tastes good dipped in ranch or

honey mustard!

[BikeWriter]

10. Eat more fried turkey!

[drhilarius]

2. The fried turkey I had was the tastiest, juiciest turkey I had...

ever eaten. I strongly suggest people give it a try.

[BikeWriter]

11. Danged right it is! My ex wouldn't eat roasted turkey...

after our first fried one. I hope she misses my fried turkey! Bwa ha ha!

[Wapsie B]

4. Yes I have and it's goooooooooooooooooooooood!

Fryed in Peanut Oil is the way to go with cooking a bird!

[BikeWriter]

12. You got that right, Pard!

[Maddy McCall]

5. I don't lie turkey but I like fried turkey. A bit of advice...

to anyone who will fry a turkey for the first time. When you put your oil in the pot, be sure to only fill the pot half-way, because A LOT of oil will be displaced by the turkey. Wish someone would have told us that before we fried our first turkey. You can just imagine the flame on the ground, and on the outside of the cooker when the oil splashed over.


And another bit of advice. Use peanut oil. It's the tastiest we've yet tried. Yummy!

[AntiCoup2K4]

7. Also, use a FRESH turkey, not frozen if at all possible.

Dropping a 20 lb block of ice into boiling oil is a suicide mission. And when boiling grease splatters on you, it doesn't evaporate like hot water, it sticks. And if it boils over onto the gas burner, as Maddy says, you got a real problem.

[Maddy McCall]

13. We've used a frozen, but as you said, THAW it first.

:D

[jayctravis]

18. My extended family has reported that doing it outside is safer!

They do it on a concrete patio with an extension cord and children are not allowed within ten blocks.

[BikeWriter]

19. Very good advice! No kids, no dogs!

[Maddy McCall]

27. We do it outside on a big propane cooker.

We use the same set-up to boil shrimp, crawfish, and peanuts.

Yes, that's great advice. Do it outside, and keep the kids and animals away, just in case there is an accident. A cooker with three gallons of hot oil knocked off of a propane cooker could spell tragedy for anyone in the immediate vicinity.

[BikeWriter]

14. You're right. Another tip for beginners...

You can pretest the level of your oil by drying the turkey thoroughly, place it in the pot. Fill with cool oil, leaving several inches leeway, then pull the turkey and heat the oil. Reinsert the turkey. ;-)

[KitchenWitch]

16. hehehe insert hehehe

:evilgrin:

[BikeWriter]

20. LOL! Beware of that fryus interruptus...

[KitchenWitch]

24. Thank you for allowing my guttermind in your thread!

:hi:

[BikeWriter]

29. Sweetheart, your gutter mind is always welcome in my threads!

:hug:

[Maddy McCall]

28. Yes...saves headache and heartache by not planning correctly.

:hi: BW. Hope you are well. :pals:

[BikeWriter]

31. I'm not well, my Friend, but I'm still kicking!

Thank you, Dear. :pals:

[Maddy McCall]

35. Each day...

I begin may day with thoughts or prayers for friends and family who are going through hard times. I have several DUers for whom I am sending up healing thoughts. You are one. May you have peaceful Thanksgiving--as the mother of one son, I will think of you through the holidays. :hug:

[BikeWriter]

38. Thank you, Dear. It's not easy being me right now...

My Friends do help, though. :pals:

[jayctravis]

15. Yes, people have died from turkey-frying accidents.

Be VERY careful if you do this. There's usually a roadmap of directions and a disclaimer you have to buy if you purchase a turkey frying utensil.

[BikeWriter]

21. You have to use proper tools and common sense, yes.

[fortyfeetunder]

46. Or one can try water displacement.

Put the turkey in the cooker, fill with water to the recommended frying level. The displacement is how much oil one puts in the pot, give or take about a cup

And Underwriters Laboratories has some good videos on what not to do when frying turkey - along with pictures!

http://www.ul.com/consumers/turkeys.html

[fortyfeetunder]

6. It did nothing for me.

I had some a couple of years ago. If I discover a cooking technique where the taste impresses me, then I'll get the toys. I still don't have a turkey fryer....

I'd rather cook my turkey in my good ol' Weber kettle with some mesquite or hickory chips. Now that is good turkey eating....

[BikeWriter]

17. I used to always smoke them, until I went fried...

I never looked back!

[JVS]

8. good stuff

[BikeWriter]

23. Oh, yeah. You've had them fried right! :-)

[yewberry]

9. My mom & her partner tried to fry a turkey last year.

It didn't go well.

I'm glad that we brought enough UnTurkey for everyone to share, and that the group was pretty open-minded about trying new things.

Hey, no one left hungry. Yay for that!

[BikeWriter]

22. That's cool, but our bunch always ate one turkey, while...

the second one cooked.

[yewberry]

25. The bird that they cooked was apparently inedible

(I'm taking their word on that--I wouldn't know a cooked bird from a hole in the wall.)

And fortunately for all, it was just a small group at mom's gathering, so the UnTurkey meant for four servings stretched enough for everyone.

Expect the unexpected on holidays, right?

Cheers!

[BikeWriter]

32. Maybe they could buy one already fried?

Some groups will do them for you. They really are delicious.

[Beware the Beast Man]

26. I would definitely like to try it.

I was ogling the turkey fryers at Costco the other day, in fact.

[BikeWriter]

33. The peanut oil is expensive, but I would...

buy several gallons for Thanksgiving, strain it, freeze it, and use it for Christmas. Then I'd use it on other things as I could.

[Maddy McCall]

37. Like fried catfish, shrimp, and oysters.

Yes, it can be recycled.

And the propane cooker we use has been used constantly by family members since we bought it. There are so many things you can cook in large quantity outside, and make a fun event of it.

Nothing more fun that boiling a sack of jumbo peanuts, sitting around with friends sharing a few beers, outside under the stars. Or crawfish. Or shrimp. :D

[BikeWriter]

39. Yes'm, I love me some mudbugs. They're probably my favorite.

I used to use my propane cookers for boudin, too. The most I ever "exported" and sold to Louisiana in one week was three hundred pounds.

[Maddy McCall]

42. You make boudin?

Be still my heart! That's MY favorite. I buy it in Texas at Nick's Grocery, Port Arthur. He makes crawfish boudin to die for.

I'm going to bed...visions of smoked boudin will dance in my head.

G'night. :hi:

[BikeWriter]

44. LOL! My first sale of boudin was to a Cajun chef...

who ran an aircraft company cafeteria near Hobby Airport in Houston. That's what convinced me I could sell it commercially. He bought it from me regularly.

[BikeWriter]

47. I'd like to try the boudin at Nick's Grocery...

Just to see if it's as good as mine. ;)

[Jamastiene]

34. I've never had it, but I'm seriously considering it this year.

I've heard of it before though. Btw, my mouth is watering after reading your recipe. :P

[BikeWriter]

40. Oh, it's good stuff! Roasted turkey cannot compare...

The juices and flavor are sealed in. ;-)

[Raine]

41. No...

my avatar says it all.

[BikeWriter]

45. What part of an animal does tofurkey come from?

[KamaAina]

48. Maybe next year...

not equipped to do anything like that right now. Not even sure my local even has Tony Chachere's (they do have Zat's rice mixes, though).

[BikeWriter]

54. Tony's is the best, but others can be substituted.

[Left Is Write]

49. Yes, and it was moist and delicious.

It is not, however, a cooking method I would like to use myself.

[Arugula Latte]

50. Frying turkies is dangerous -- so be careful if you try it.

I've never done it, but it looks like it's easy to have the boiling oil bubble over when you submerge the turkey. Also, watch kids hawkishly around those fryers -- they could tip them (ugh ... don't want to think about that).

[hickman1937]

51. My family fried our first last Thanksgiving.

It was a thawed turkey. My SIL, who apparently does them a lot said that we should have bought fresh 2 days ahead, brined it overnight tuesday night in the fridge, then allowed it to dry wednesday night, uncovered, in the fridge then onto the oil on Thanksgiving. We all thanked her graciously for her hind sight and cut off her wine.

[BikeWriter]

55. Fresh is great, but I've never had a complaint about thawed!

[donheld]

52. I'd love to try it

why not?

[BikeWriter]

53. They are delicious. If you fry your own, be careful!

[DanCa]

56. I love chicken fried steak, however fried turkey sounds really wierd.

I am not saying that i'd never treat it but you dont hear the words fried and turkey back to back usually