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Seeking Deep Fried Turkey Advice

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Don't do this. Leave plenty of room for the bird so it doesn't overflow and be damned sure that puppy is thawed.

 
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I've fried turkeys for the last few thanksgivings and feel like it's gotten better each time. Based on excessive reading, I'm trying a few new techniques this year.
First, no rub - seasonings are likely to overcook or even burn by the time the turkey is done, so I won't be adding them to the bird.
Second, my injection will only be seasoned butter/oil, no water or broth - water and oil don't get along at high temps and I let the birds dry for 2 days before the fry. So, no sense reintroducing water after all that effort. I'll melt butter, add all my seasonings, simmer for a while, then strain it to remove the course material that could burn.
Third, fuck *ichigan - they suck and I hate them. No reason to include them in thanksgiving at all. This one's not new but needs to be pointed out clearly.
Fourth, no brine - I use frozen birds that are already 'brined' and don't feel it has added much flavor or moisture in the past.

I'll share results of items 1, 2, and 4 once I've slept off the turkey day hangover. We all know item 3 is a given so no need to follow up on that. Eat well, fry safe, and drink LOTS, BP'ers. Happy Thanksgiving!!!
 
Upvote 1
dozenmonkeyz said:
I've fried turkeys for the last few thanksgivings and feel like it's gotten better each time. Based on excessive reading, I'm trying a few new techniques this year.
First, no rub - seasonings are likely to overcook or even burn by the time the turkey is done, so I won't be adding them to the bird.
Second, my injection will only be seasoned butter/oil, no water or broth - water and oil don't get along at high temps and I let the birds dry for 2 days before the fry. So, no sense reintroducing water after all that effort. I'll melt butter, add all my seasonings, simmer for a while, then strain it to remove the course material that could burn.
Third, fuck *ichigan - they suck and I hate them. No reason to include them in thanksgiving at all. This one's not new but needs to be pointed out clearly.
Fourth, no brine - I use frozen birds that are already 'brined' and don't feel it has added much flavor or moisture in the past.

I'll share results of items 1, 2, and 4 once I've slept off the turkey day hangover. We all know item 3 is a given so no need to follow up on that. Eat well, fry safe, and drink LOTS, BP'ers. Happy Thanksgiving!!!
Click to expand...
Results are in and they’re fairly positive. Turkeys were all very juicy and tasty, and the oil stayed much cleaner than before. I wanted to inject them at least twelve hours ahead of cook time but my injector broke and I couldn’t scrounge one up until thanksgiving morning. All said I’ll likely do the same next year. Hope everyone’s cooks came out well! Go Buckeyes!!!
 
Upvote 0
dozenmonkeyz said:
I've fried turkeys for the last few thanksgivings and feel like it's gotten better each time. Based on excessive reading, I'm trying a few new techniques this year.
First, no rub - seasonings are likely to overcook or even burn by the time the turkey is done, so I won't be adding them to the bird.
Second, my injection will only be seasoned butter/oil, no water or broth - water and oil don't get along at high temps and I let the birds dry for 2 days before the fry. So, no sense reintroducing water after all that effort. I'll melt butter, add all my seasonings, simmer for a while, then strain it to remove the course material that could burn.
Third, fuck *ichigan - they suck and I hate them. No reason to include them in thanksgiving at all. This one's not new but needs to be pointed out clearly.
Fourth, no brine - I use frozen birds that are already 'brined' and don't feel it has added much flavor or moisture in the past.

I'll share results of items 1, 2, and 4 once I've slept off the turkey day hangover. We all know item 3 is a given so no need to follow up on that. Eat well, fry safe, and drink LOTS, BP'ers. Happy Thanksgiving!!!
Click to expand...
Thank you for the fried turkey tips.
But, honestly, you could have led with the third item.
 
Upvote 0
If the towel on the stove handle had a block * would you say anything to them or encourage them to get it fired up (with a clear path of safety to the door for yourself of course)?

I’m telling them to get the little turkey that hasn’t fully thawed done now while I go to the store and get a big one.
 
Upvote 0
Will be doing my first deep fried Turkey tomorrow so was happy to see this thread pop up, if even for, the hilarious pictures.

Brining the Turkey as I traditionally do. A little over 18 lbs, so I’m estimating a 65 minute cook time at 350. Followed by a 30 minute rest.
 
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