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Deep Frying a turkey question

Happy Panther

By Happy Panther,
in Huddle Lounge

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Khyber53 Grand Master

Khyber53

Posted
Posted

Do NOT overfill the pot! This can't be stressed enough. It's better to underfill and have to add oil in afterwards then to have too much.

And when you gently place the turkey in, the oil will rise higher than you would think as the steam created will increase the volume of the oil.

If you've never done this, be careful. We do two to three turkeys a year in the fryer. Do it outside on a level driveway with no overhanging branches. Have a fire extinguisher near by. Keep kids way, way out of the area. And give plenty of time for cool down of both the bird and oil once you are done cooking. Measure doneness with a probe thermometer in the thigh of the bird, make sure not to touch the bone with the thermometer.

Oh and last thing... make sure you didn't leave the giblets bag in the turkey.

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Ranucci's Big Butt BBQ Newbie

Ranucci's Big Butt BBQ

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Takes a good 30 minutes to get your oil up to temp. I usually go about 25-50 degrees higher as the oil will drop fast once you put the bird in.

Best way to fill the pot is put the turkey in then fill it up with water until the bird is covered. Take the bird out and mark where the water is. This is how much oil you should put in the pot. You should have minimal oil spitting out once you drop the turkey in. Go slow when putting the turkey in. If you drop it in at once you will create a volcano effect and oil will shoot out straight up though the neck.

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