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?
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.
[sub]Disclaimer: I don’t like turkey, deep frying it is more palatable to me than roasting it[/sub]
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.
Sheesh, I can’t afford enough peanut oil to fry a chicken leg. You better eat your cousin’s turkey, because he is sparing no expense.
(BTW I’ve never tried fried turkey, but I’ve heard nothing but good things about it)
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 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?
No, it’s no greasy.
It’s very juicy and wonderful.
Enjoy.
(Keep the kids away from the fryer vat in case it tips over…hell, keep everyone away.)
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
[sub]of course, this year I am roasting the turkey cause it’s a big honkin’ turkey to feed 12 people[/sub]
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!
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.
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.
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!
Is this procedure like on America’s Funniest videos where they put a turkey into a big pot of oil outside & the thing catches flambe?
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.
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).
The whole turkey-frying thing got REAL trendy about five years ago, but the technique has been around (in Louisiana, anyway) for ages.
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.
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!
A couple of the negs:
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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.)
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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”.)
**
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.
Cite? I can’t stand dry turkey, I would rather eat spam. And no, the oil doesnt soak in, its not in the least greasy. I think I shall fry a couple of more of the things sunday.