Seeking Deep Fried Turkey Advice

[Jake]

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

 

[dozenmonkeyz]

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!!!

 

[Tomateaux Quinoa Gumbeaux]

Based on the bacon and steak threads, don't put it in the microwave. You'll receive a lot of "dings" if you do.

 

[TDunk]

Based on the bacon and steak threads, don't put it in the microwave. You'll receive a lot of "dings" if you do.

What no tomato advice here?

 

[Tomateaux Quinoa Gumbeaux]

What no tomato advice here?

That's for post-thanksgiving leftover Turkey Tomato gumbo recipes.

Pics incoming Black Friday.

 

[dozenmonkeyz]

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!!!

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!!!

 

[CMic]

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!!!

Thank you for the fried turkey tips.
But, honestly, you could have led with the third item.