|
|
|
|
#1
11-27-2002, 12:04 AM
|
|||
|
|||
|
Deep-frying Thanksgiving turkeys in peanut oil? Is this new?
My cousin insists on deep-frying the turkey in peanut oil this year at the family get-together. He's doing it because his neighbor did. His sister is cooking a regular turkey for those of us who might want to beg off on the other one.
Is this something new? Or is it a common practice and we'd just never heard of it before? 
|
| Advertisements | |
|
|
|
|
#2
11-27-2002, 12:30 AM
|
|||
|
|||
|
I first heard of it a few years ago, and my dad has done it for at least the last 2 holiday seasons. It's supposedly not uncommon (though perhaps not really common)
It goes over ok. Disclaimer: I don't like turkey, deep frying it is more palatable to me than roasting it
|
|
#3
11-27-2002, 12:35 AM
|
|||
|
|||
|
Heck no its not new. Fried turkeys are f'n great! At the risk of sounding trite; Don't knock it till ya try it.
This is to say if the person frying the turkey knows what hes doing. I have cajuns in my family so I guess I'm lucky in that regard.
|
|
#5
11-27-2002, 02:21 AM
|
|||
|
|||
|
AFAIK, the bird is alot more juicy, and the flavor is much better. Not to mention, you can deep fry a turkey in about 30 minutes (rough guess, it depends on the size of the bird). We just got a turkey frier to cook up buffalo wings, it works great!
__________________
"The harder you fall, Jack, the higher you bounce" ~Robert Hunter "Democracy substitutes election by the incompetant many to appointment by the corrupt few"
|
|
#6
11-27-2002, 02:26 AM
|
|||
|
|||
|
The first I had heard of frying a turkey for thanksgiving, was when I moved to GA. I thought, "sheesh, is there nothing they don't fry in the south." Bubba Crocker wanted to fry the turkey this year. I had to say no. It goes against everything this southern CA girl knows.
for the record ... they are really really yummy, juicy, and done much quicker. This year fried, next year a turduckin?
__________________
I don't drive too fast, you just look too slow. 
|
|
#8
11-27-2002, 08:28 AM
|
|||
|
|||
|
Turkey fryer checking in. I've always used peanut oil. I've been told that peanut oil is the best because of something to do with something or other about being a purer oil than regular vegetable oil but heck, since I didn't pay attention in turkey frying class I didn't get what it is about peanut oil except being told to only use peanut oil.
Anyway, injecting that butter creole marinade stuff in the turkey helps with the juiciness of the turkey and it's true a turkey can be fried in 30-40 minutes. The oil must be hot (350 degrees f) and the turkey should be no larger than about 15 pounds. Larger turkeys just don't fry as well. The skin sears almost immediately and if you coat the skin in cajun spices before frying you get this golden brown spicy crunchy treat to munch on. Fried turkey..........mmmmmmmmmmmmmmmm of course, this year I am roasting the turkey cause it's a big honkin' turkey to feed 12 people
|
|
#9
11-27-2002, 08:55 AM
|
|||
|
|||
|
Mmmmm, fried turkey! My parents are deep frying a turkey this year and they're using peanut oil. Peanut oil doesn't absorb or transfer flavor and it gives the turkey a deeper color and better flavor. If you're allergic to peanuts you can use corn oil or even canola oil.
My husband's aunt fried one last year and it was the best damn turkey I've ever eaten! It cooks in about 30 minutes (about 3 1/2 minutes per pound) and because it's cooking in hot oil all the juices stay inside the bird so the meat is really tender and juicy. Makin' my mouth water just thinking about it. I can't wait until tomorrow!
|
|
#10
11-27-2002, 09:01 AM
|
|||
|
|||
|
This is easily the best turkey we've had. We've been deep frying them for several years. It started because the oven part of mom's stove didn't work and no one else had the space to cook one. We've kept doing it because it's just a fantastic turkey - not at all greasy like you might think.
Typically we also do one at Christmas to take to the relative's house. We never have leftovers to bring home.
|
|
#11
11-27-2002, 09:14 AM
|
|||
|
|||
|
RE: Peanut oil
Peanut oil is recommended because it breaks down at a higher temperature than regular vegetable oil, and you're going to be frying for a longish time. It is also recommended because you can strain it hot, store it, and use it again and again. Wesson oil is a lot cheaper, and it's pretty much useless after you're done with your turkey. Also, if you use Wesson, you have to keep a much closer eye on your oil temperature.
|
|
#12
11-27-2002, 09:30 AM
|
|||
|
|||
|
They talked fried turkey on CNN this morning. It didn't look particularly appetizing when they pulled it out of the oil, but I've never heard a bad word about it otherwise. Oh, and...I think it's a southern thing. That, and doing turkeys on the grill. Us northerners still use the oven. Well, THIS northerner does!
|
|
#14
11-27-2002, 10:18 AM
|
|||
|
|||
|
Fried turkey is wonderful. Scylla is right on about peanut oil. If memory serves, peanut oil's smoke point is about 400-410 degrees. You want to fry at about 375-380. When you submerge the turkey, the oil temperature is going to drop. If the temperature drops below 360ish before the outside seals, the bird will be greasy, but if the oil gets above it's smoke point, it gets rancid (that's why you don't fry in olive oil). Because you can heat peanut oil the hottest, even after the temperature drop it is still hot enough to seal the outside and prevent greasiness. And, as Scylla noted, you have more of a margin of error on the high side when heating the oil.
|
|
#15
11-27-2002, 10:24 AM
|
|||
|
|||
|
I did my first fried turkey a few years back. Just as an experiment, my wife cooked one in the oven(she is a hell of a cook, and it was a great turkey), but still, harley anybody touched the oven cooked one until the fried was all gone.
DONT FRY A TURKEY, unless you plan on having one every year, you will never be able to go back to oven cooked turkey again. A couple of things though.... Yes it is dangerous. follow the directions carefully....And peanut oil is expensive as hell, but at least around here you can get it in 5 gallon containers(even the sporting good stores stock peanut oil this time of year).
|
|
#16
11-27-2002, 10:35 AM
|
|||
|
|||
|
The whole turkey-frying thing got REAL trendy about five years ago, but the technique has been around (in Louisiana, anyway) for ages.
|
|
#17
11-27-2002, 11:31 AM
|
|||
|
|||
|
I was pretty disgusted when my ex-in-laws did this, but oh MAN was it good turkey. Succulent, moist, yum! I'd love to have it again.
|
|
#18
11-29-2002, 04:09 PM
|
|||
|
|||
|
He paid about $17.00 at Smart and Final for the peanut oil and was very careful the whole time. The dark meat is a bit rubbery today, but yesterday the white meat was nice, tender and juicy.
It only took an hour to do the whole turkey. Thanks for the input!
|
|
#19
11-29-2002, 04:19 PM
|
|||
|
|||
|
A couple of the negs:
1. These things are so insanely dangerous that UL refuses to approve anything in the category. (UL is really not all that picky about safety in general. Look at Christmas lights.) 2. Turkey (and chicken) meat is meant to be dry not "juicy". It tastes a heck of a lot better that way. Also, less calories. (Don't believe the blarney about "not soaking in".)
|
|
#20
11-29-2002, 04:25 PM
|
|||
|
|||
|
Quote:
Yeah, its not really idiot proof, you can get hurt if you are an idiot, but that is harely insanely dangerous. If you are reasonably cautious, its no big deal. Quote:
|
|
#21
11-29-2002, 04:30 PM
|
|||
|
|||
|
What's up, Vegas? Never had Cajun Turkey before?
Is yummy. More yummy than Hoshi, even. First had it about the age of 12. C.T., not Hoshi. Gotta have jalapenos in the stuffin', ya know? Mmmm Hmmph! Yesiree Bob, that some mighty fine eatin'!
|
|
#24
11-29-2002, 07:45 PM
|
|||
|
|||
|
Quote:
Are you following me around these boards, or am I following you?  Nope, never had it in this corner of the galaxy. My fam are all of German stock from PA and had never heard of such a thing before. And they never put any jalapenos in the stuffing! I've seen people put cranberries in the stuffing, but it didn't look very appetizing.
|
|
#25
11-29-2002, 08:13 PM
|
|||
|
|||
|
Quote:
__________________
"You know nothing, Sergeant Schultz"
|
|
#26
11-29-2002, 09:36 PM
|
|||
|
|||
|
Quote:
|
|
#28
11-30-2002, 01:50 AM
|
|||
|
|||
|
I wish I could find the top ten list that was posted on msn.com. It was a list of safety tips
 Among the list were helpful tips like: Make sure you only use the deep fryer on a level surface! Allow the oil to cool completely before disposing or storing. Do not overfill the fryer. Fried Turkey tastes much better than oven turkey. My brother has been deep-frying turkeys at his tavern in Shattuck, Oklahoma for over ten years at his annual day-after-Thanksgiving-turkey-fry. He'll fry up between 10 and 20 turkeys. Different regular customers will provide the other 'fixins' for a real feast. For an added bonus, I highly suggest attending his 'other' annual event: "The Testicle Festival". Once a year he fries up a mess of calf fries (called mountain oysters by some). A good time is had by all. Mmmmmm mmmmmm!!!
|
|
#29
11-30-2002, 08:09 AM
|
|||
|
|||
|
Quote:
|
|
#30
11-30-2002, 10:23 AM
|
|||
|
|||
|
Careful, this just in:
" On Thanksgiving Day, Lonia Waters was preparing cornbread in the kitchen of her Seaside home as part of a huge feast for her family. She decided to go to her bedroom for a few minutes, leaving the cornbread sizzling in hot oil on top of the stove. As she was returning to the kitchen, she saw flames shooting up from the stove. Minutes later, the Mariposa Street home was engulfed by fire. By the time the Seaside Fire Department and other fire agencies were dispatched, it was already too late." http://www.montereyherald.com/mld/mo...ld/4636380.htm
|
|
#31
11-30-2002, 11:22 AM
|
|||
|
|||
|
I'm not sure what cornbread has to do with turkey, but there was a news report a few days before Thanksgiving here about turkey fryers. It seems that idiots need an extra set of rules just for them.
Number One Rule for Idiots with Turkey Fryers: Do not use indoors. More than one person in the greater NY area has had their house burn down because they were using the fryers inside. One doofus put it in the middle of his livingroom. Idiot's Rules Two and Three: Do not overfill with oil and do not put a partially defrosted turkey in the oil. Even an idiot knows about displacement and mixing water and hot oil, right? On second thought the extra rules wouldn't help at all. All the above is mentioned with the instructions.
|
|
#32
11-30-2002, 11:31 AM
|
|||
|
|||
|
...fried cornbread...?
|
|
#34
11-30-2002, 07:32 PM
|
|||
|
|||
|
I first heard about fried turkey on Justin Wilson's Cajun Chef show back in the late-1980s or so.
Gotta comment on dry turkey. No, it's not supposed to be dry. I've had white meat so dry I had to choke it down. I don't like dry turkey. I've never tried frying turkey, nor have I tasted it; but I do cook my turkey in a roasting bag. Not only does the bag cook the turkey faster, it also makes it nice and juicy. "Turkey is supposed to be dry" sounds like a cop-out from someone who left it in the oven too long. Nice, juicy turkey for me!
|
|
#35
11-30-2002, 09:15 PM
|
|||
|
|||
|
Quote:
My MIL makes such dry turkey and chicken you need about a gallon of water to choke it down. She bastes her turkey, opening the oven door every 15-20 minutes. Basting just adds to the cooking time, which causes the bird to dry out. You stick a fork in a slice and it just crumbles. And she thinks I'm crazy for not basting. Poultry is not "supposed" to be dry. If you cook it properly, it's moist and tender and delicious.
__________________
I'm not great at the advice. Can I interest you in a sarcastic comment? "I tried doing that once, making every minute count. It gave me a headache." - Adrian Monk
|
|
#36
11-30-2002, 09:43 PM
|
|||
|
|||
|
Deep fried turkey is gooood!
We've been doing it for a few years and we've learned a few things along the way..... After using too much oil one time (and cleaning up the mess that resulted) we check the displacement level with water before every turkey. (Turkey in pot, cover with water, remove turkey, note water level.) Seasoning the outside skin of the bird is useless. It all gets washed off the second you immerse it in the oil. We soak the thawed turkey in strong broth with lots of onion and garlic for a couple hours before frying. If you wanna get fancy, reserve a cup or two of the broth and inject it deep into the meat just before frying. You can buy an injection kit, but I went to the feed store and got a huge syringe and needle for sixty cents. It's injected more than 30 birds so far, and it's still good for 30 more. You can also buy flavored injection solutions, but most of them are waaay too salty. Get the oil up to temp on medium heat. If you do it on high heat, when you drop in the turkey the temperature of the oil drops and you've got nowhere to go. You can't keep it above 360º and you'll have a greasy bird. If it's on medium heat, you can turn it up to high and keep the oil nice and hot. I did a bit if research just before we fried our first bird and I remember reading that deep fried turkeys were first done by the men on the Texas oil fields in the 1930's.
|
 |
| Bookmarks |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
