The plan is to put our small, cheap grill flat on the concrete pad out back and use our 12 quart Cuisinart stock pot for the frying. We’re getting a fresh bird (not frozen).
I’ve read two recipes that give a lot of advice on how not to start a fire. Paula Deen’s recipe is pretty simple only. . . she says, and I quote, “Fry turkey for 3 minutes per pound plus 5 minutes per bird. Remove turkey from oil and drain on paper towels.”
She gives no idea on how to remove said turkey from the oil. I’m thinking the bird’ll have to be tied to a stick.
Here’s Alton Brown’s recipe. (You can probably find him demonstrating it on Youtube.) I haven’t done it but know lots of people who have; the turkey comes out great but it’s a serious undertaking.
You need a propane burner, not your cheap, flat grill. Here are some examples of rigs–which can also be used to boil crawfish. You might find something cheaper…
My turkey fryer is a 30 quart pot. I don’t think 12 quarts is big enough. The turkey will displace so much oil that you’ll have to start off with a very small amount to prevent spillage when the turkey goes in. With a small amount of oil it’s going to cool off a lot when you drop the turkey in, and you’ll take forever with the turkey sitting in cool oil.
I recommend brining and roasting. I’ve got a brine recipe with apple cider, salt, brown sugar, sliced ginger, bay leaves, oranges, and cloves that’s delicious. If you’re interested I could post it.
Above all, don’t feel compelled to fill the fryer to the brim. Oil spilling over and onto the burner and creating a large fire is probably the main reason this is one of the more dangerous cooking projects.
For me, it wasn’t worth it. It’s expensive to buy that much oil. It’s a lot more work. The turkey was not better than I can get from roasting it and you don’t get the drippings for gravy when you fry it. YMMV, Of course.
I’m sure getting ready for some good turkey though.
The people I know that do this always use wire not string.
Some posters have already pointed out that you want to be sure not to fill your pot with too much oil. Best thing to do is a practice run. Put the turkey in the pot while it’s still wrapped and fill the pot up with water (but not all the way to the top). Remove the turkey and see where the water level is - that’s how much oil you want.
Another obvious thing nobody’s mentioned. Only fry a thawed turkey. Putting a frozen turkey in boiling oil is a very bad thing.
Your pot is barely big enough to fry a chicken in. You will need a much bigger vessel for a turkey. Your grill won’t cut it to bring that much oil to temp either. Sorry, but unless you have the proper equipment, you’ll have a disaster.
2 quarts apple cider
1 pound brown sugar
1 cup Kosher salt
3 quartered oranges
4 ounces thinly sliced fresh ginger
15 whole cloves
6 bay leaves
6 crushed garlic cloves
3 quarts cold water
Start off with the cider, brown sugar and salt in a saucepan and bring it to a boil while stirring. Cool it down to room temperature and then refrigerate.
Combine the cider mixture and the rest of the ingredients in your brining container, anything made of food grade plastic will do. I use a Coleman cooler. When you add the quartered oranges squeeze them to get the juice out. Put the turkey in the brine, weight it down with a plate if it wants to float, and add ziplock bags of ice to keep it cold. It has to stay 40 deg F or below for 24 hours.
You can slosh it around every once in a while if you want, I do, but I don’t think you need to, it just gives me something to do.
After 24 hours take the turkey out, rinse well inside and out, and pat dry. Let air dry uncovered in a refrigerator overnight and roast normally. I usually smoke them at 325 deg F, but an oven will work fine.
I usually double it up and make two 14 pounders at once.
The overnight air dry before roasting isn’t strictly necessary if you don’t eat the skin, but it helps make it crisp during roasting, and I eat the skin.
Also, make sure the turkey is dry before you try to put it in. Not only will you avoid painful splatters, it makes the bird easier to handle over all. Do yourself another favor and remove anything combustible from the area. Make sure you’re well away from the house, car, or anything with siding or paint that will blister near intense heat. Don’t ask me how I know these things. :smack:
I’ve got 2 quarts of apple cider, brown sugar and salt boiling right now. I hope I gave myself enough time! If it comes out delicious I will take all the credit and if it tastes like ass, I’ll blame Mr. Door.
You need a proper propane burner, 30 qt pot, long thermometer for oil, a special rack that fits the cavity - for raising and lowering, PPE - gloves & glasses, and a bird under 18lbs.
The water displacement method is key. Also better pots have a spigot to drain oil. otherwise you need a pump. You’ll want a funnel and filter too to save expensive oil – preferably peanut oil. Of which you’ll need 3 gallons plus a quart.