So, this is my first attempt at deep frying a turkey In about 15 minutes, it will be ready. Brined & Cajun seasoning rubbed. Deep Fried Turkey, Take one! :laugh:
My brother in law does a deep fried turkey a few times per year. I was surprised at how good they turn out. I was a bit hesitant on the first one, but it turned out great!
MMMM, those are so tasty... Need to keep your temp up though... ~350F is ideal... Need to try one of those flavor injectors.
yes, 350 worked well, took quite a bit til temp got back to 350, i have a better burner, will use that on thursday
Just get the temp up higher before you put the turkey in. Bump the temp up to 400 shut off the burner, in case in bubbles over. Drop her in and light it back up. Deep frying a turkey you really can't mess up, yours looks pretty tasty. :yumyum:
[YOUTUBE]<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/fF7MtfDDp6A&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/fF7MtfDDp6A&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>[/YOUTUBE] this guy managed to mess up :laugh:
Hence my directions, get it to 400 and SHUT THE BURNER OFF. Simple way to stop the above from happening.. Just gotta remember to relight after shes all the way in and settled down.
Any pictures of the cut up product nuke? For the last few years i've BBQ'd my turkey. I'm still a bit hesitant about deep frying. Yes, I know i would be a moron about it, but 3 years ago my mom's neighbor put the their house up in flames.
Lol, looks just like any cut up turkey :laugh: Yes, I got the oil hot, turned it off, slowly dropped the turkey, and turned it back on. Tasted pretty good, BUT, next one will taste even better :biggrin:
some tips i have heard... the day before cooking the turkey find container big enough to hold the turkey. Then submerge it in a brine solution and brown suger with some ice and let it thaw out that way for about a day. Then your ready to fry. The sugars and salts will help hold in the juice and flavor.
