Does anyone have experience deep frying a whole turkey for Thanksgiving? I've 'helped' do this once, several years ago, but mainly just stood around and drank beer and watched. This year I've been tasked with being more hands-on for the affair.
I have a few questions for the experienced among you:
Did you brine the turkey? If so, for how long?
Timing guide?
Any other items of note (besides doing it outside, etc.)
Thanks!
Usually the 3 minutes per lb will do it @ 350... this is where thermometers (and generally effective equipment) is a must, for both the oil and bird temp (instant reads are nice but not required). If you've helped, you've seen that the insertion/extraction gear and somewhat protective clothing is a good idea.
Also, make sure your burner is going to have enough juice to control the temp (60K BTU's can handle this, if its hot sunny and not windy, 30K will work but I'd remove the weather varaible -- if you're concerned about this, check out the camp chef max output, or just the high output will work, their stuff is nice for the $ and you can use it to brew beer, cook on a wok or whatever you can think of), Especially if its going to be cold outside. I don't know how altitude would impact it, but, might want to check that out. Also if it is windy, I'd be prepared to improvise a wind screen to at least buffer the breeze, this can be as simple as some cardboard 5 or 6 feet away. This is all the most important stuff to me because if you're not gonna do it fast and get it crispy, you might as well roast it in the oven. Oh, final note on a good burner, it gives you some flexibility on the displacement (You can miss a little low and slowly add some oil if you need to and it will come to temp quickly)
As to brining vs injection, why not both? (I usually brine and it turns out great, but ultimately for me, this is "for the people" - I don't like turkey that much, and only do it because well, you can't trust my relatives with hot oil, liquid propane, any kind of fire, etc - and as much as I'd like a few of them to die in a fire... well whatever) At any rate, do what you think sounds good.
The peanut oil guys are gonna tell you peanut oil. Nothing wrong with it. Nothing wrong with Canola either. I fry a lot of fish, so usually that's what I have around and its a little less pricey. If you're only going to use it once... for the turkey, I'd probably do peanut. (If you have some other dietary concerns, well, disregard all this). Canola does smell weird sometimes but I don't think it impacts flavor. Regardless, keep any of them under 400 degrees. you know, thermometers. They may not smoke but it tends to get unstable in other ways.
All of which is to say, Rugby is right on the money.
