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Old 10-12-2003, 09:20 PM   #1
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Deep Fried Turkey.......

Sounds incredible!!!! I have never had this and someone was talking about it today. Do you have a deep fryer for a turkey and is it hard to use? Do you only use it once a year? Is it hard to clean or dangerous? What kind of oil do you use. Is the turkey really that different than roasted?

Thanks!

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Old 10-13-2003, 12:17 PM   #2
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Peanut oil is best. Yes you need a special Fryer (Home Depot carries them for about $40). Once a year? Depends as it doubles as a steamer and you can have yourself a clam bake in a pot or use it for veggies. It can be dangerous if you overfill with oil. The oil will rise if when the turkey is added and if it is damp the oil will bubble up. I can honestly say fried turkey is my favorite (as you can tell me my name).
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Old 10-13-2003, 08:39 PM   #3
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Fried turkey is unbelievable! So damn delicious - crispy skin and moist meat.


Even if you used the fryer for only turkey, you don't have to wait for Thanksgiving to use it! I would eat it all the time!
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Old 10-14-2003, 07:11 AM   #4
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We fried our first turkey for Thanksgiving 2002, and then on Christmas 2002, then some time in January for fun, again around March. It becomes addictive! It is so juicy on the inside and crispy on the outside. No turkey fries during the summer - Shrimp and Crawfish Boils!

The best part is once the peanut oil is hot (peanut oil has a higher smoking point than veggie/corn/safflower oil) it only takes 45 minutes to 75 minutes to cook the turkey!

Avoiding overflow is critical! Don't want any oil spilling over directly onto the flame! Tip for this - put your turkey(in the basket) in the pot. Fill the pot with water (hey, you have to rinse the turkey anyway) until the water reaches a level just higher than your turkey. Remover your turkey (and basket), and that's how much oil you need to put in. We scored the inside of the pot with a knife so it was easy to find the oil level again (It's about 5 gallons of oil for our pot). You also need a flat area, preferably concrete, away from the house. We do ours in our driveway, no back porch.

It is completely different from roasted turkey. It's something everone should experience at least once.

As for cleaning, it's just a bigger version of an oily pot.
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Old 10-14-2003, 10:34 AM   #5
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Seasoning Question...

We bought a fryer for last Thanksgiving, but called out of state to work and never used it . What spices do you use and how do you keep the seasoning from coming off while frying?
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Old 10-14-2003, 01:03 PM   #6
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I first had deep fried turkey over this past summer at my mother-in-law's house .... it was divine! Now that I am doing LC this dish has definitely seen a lot more action in my house.

Freckles - not sure about the seasonings , both my mom-in-law and I have cooked it as is in the deep fryer and it turns out wonderfully. I think the crispy outter layer is enough itself.
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Old 10-14-2003, 04:31 PM   #7
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The first deep fried turkey I ever had was seasoned with cayenne pepper and that is still our favorite. Just dry the turkey and sprinkle cayenne over till it's a lovely red color. No, it's not hot at all, just a nice flavor. The skin is to die for, we always fight over it!
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Old 10-14-2003, 05:20 PM   #8
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Here in my part of Texas this is the ONLY way to cook turkey. We always soak ours in a brine overnight and this makes it so moist, tender and flavorful. At foodtv with a .com at the end you can find the recipe with the exact ings. and amounts. You will never roast one again. When they are on sale during the holidays we buy several for the freezer to have throughout the year. DO NOT use a butterball because they are injected with stuff that will really spatter and cause your oil to bubble over. Less expensive turkey's really shine here!!!
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Old 10-15-2003, 05:40 PM   #9
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Old 10-15-2003, 08:03 PM   #10
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Thanks for all the shared expertise and spicy divulgences .
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