WILLIAM SHATNER

The Tonight Show with Conan O’Brien

November 30, 2009

William Shatner talks about his experience with deep frying turkey while cooking Thanksgiving Dinner for his family.

Safety Precautions when deep frying whole turkey
13 Reasons to use The Big Easy Oil-less Turkey Fryer
5 Steps to Juicy Deep Fried Turkey

The Big Easy Oil-Less Turkey Fryer Click for More Information

Popularity: 2% [?]

Is Rice Bran Oil a good alternative to deep fry turkey?

I have been hearing of the benefits of rice bran oil and wondered how it would compare to peanut oil. Typically recommended for stir frying and pan frying, I set out to see how it would fare when it comes to deep frying my Thanksgiving turkey.

Touted as being globally recognized as the true “Health Oil”, I got in contact with Ellen Davenport from California Rice Oil Company and asked her why I should use her company’s rice bran oil to deep fry my turkey this year.

Some questions I asked Ellen:

Q: When it comes to value, how does the price of rice bran oil compare?
A: Comparable to peanut oil maybe even less

Q: What are the Health Benefits of rice bran oil?
A: Trans-Fat free. More antioxidants and vitamin E than most all oils

Q: What about Sustainability? Is there an environmental benefit?
A: The rice bran that is milled off for white rice was previously thrown away-now it is made in to rice oil.

Q: Are there any allergen concerns with rice bran oil?
A: Hypoallergenic-Rice Oil is very harmless

Q: Any taste Benefit over other oils?
A: Nutty and or buttery but really neutral

Q: What is the typical application for rice bran oil?
A: Most of our business is geared towards deep fryers in restaurants. Some notable users are Yahoo, Google, Apple, Pixar and Lucas Films, colleges, hospitals etc.

Using rice bran oil as an alternative seems like a no-brainer, with it’s surprisingly good benefit claims. Ellen was generous enough to supply us with 3 gallons of rice bran oil to review.

Produced in Thailand and imported by California Rice Oil Company, what intrigued me most with the rice oil is the high levels of antioxidants, exceptionally high smoke point (490F) and claims of lighter flavor.

After doing a little more research, I discovered rice bran oil does in fact have a very high antioxidant level. It is rich in both types of Vitamin E (Tocopherol and Tocotrienol), and cholesterol reducing Oryzanol. There are also 27 different types of Phytosterols, another powerful anti-oxidant, making rice oil more abundant than any other oil. In addition to its cholesterol reducing effects, Phytosterols are credited with many health benefits including anti-inflammatory effects, improving immune system and inhibiting the growth of cancer cells. In fact, many margarines, butters, breakfast cereals and spreads are now enriched with phytosterols and marketed towards people wishing to lower their cholesterol levels. (Source: Wikipedia)

Deep Fry Turkey In California Rice Bran Oil

Ingredients used: Rice Bran Oil, Injectable Marinade, Creole Seasoning. Some people prefer to make their own cajun marinade, but when I deep fry turkey, I like to use Tony Chachere’s. His injectable marinade and creole seasoning saves the hassle and is as good as anything I’ve made. The creole is a bit spicy, but much of it washes away during the deepfry process, leaving only the essence.

Prepare the turkey by allowing to completely thaw. A frozen turkey and hot oil is a recipe for disaster. Remove all the stuff from inside the bird and rinse. I left the plastic hook to keep the legs together while it marinates. Using a marinade injector, Inject the marinade into the turkey by following the directions on the package.

Sprinkle Creole Seasoning inside cavity and over the outside of turkey. Place turkey in a large tray or dish. Cover and refrigerate at least 8 hours but no longer than 24 hours. To prepare the turkey for refrigeration, fasten neck skin to back of turkey with toothpicks. Tuck the leg under the piece of skin at the tail. Fold the wings across the turkey, so the tips are touching

Set up the fryer and fill with oil. Heat to 350 degrees F. This will take about 20 minutes. Even though the smoke point is 490, never exceed 400 degrees F with a turkey fryer. I would not recommend attempting to deep fry turkey without a deep fry thermometer. While the oil is heating, set the turkey up on the stand.

A 30 qt fryer will take about 3 gallons of oil, depending on the size of the turkey. Save the jugs and pour the strained oil back into them for future use. This oil can be used up to 3 times.

SLOWLY lower the turkey into the oil. It’s a good idea to wear protective gloves while doing this since the oil does tend to splash up some. Even a single drop on a bare hand will let you know how hot that oil really is. This is not a good time to drop the turkey.

When you first put the turkey in, the oil temp will drop 25-50 degrees, increase the flame to bring the oil temp back to 350 degrees F. Monitor the temp often and adjust flame as needed to maintain that temp. Turkey will take 3.5 minutes per lb to cook in hot oil. This was an 11 lb bird. 11 x 3.5 = 38.5 minutes. See: How long does it take to deep fry turkey?

At 38.5 mins, its time to pull the bird and check the temp. The first thing I noticed with the Rice Oil is the beautiful golden color of the skin. Typically, the skin is a little darker.

The time formula is pretty accurate, as you can see the temp is perfect. However, using a meat thermometer is the most accurate way to determine that a turkey is done. Insert the stem deep into the breast or thigh during frying to be sure internal temperature reaches 170F.

This turkey is a beautiful color. Allow the turkey to sit at least 15 minutes before carving. The temperature will continue to rise slightly as the juices to flow back into the fibers of the meat. Cutting the turkey now will only allow the juices to drain out.

Here it is: Delicious Juicy Thanksgiving Turkey Deep Fried in California Rice Bran Oil. After letting the turkey sit, I carved into it. Juicy as can be! I couldn’t help picking off pieces of the skin to munch on while carving away.

Verdict

The “tasters” agreed the turkey was absolutely perfect. The skin was crispy, tasty and light. The meat was juicy and full of flavor. Compared to peanut oil, the taste was “lighter” and “less oily” with a nice buttery flavor. The nutty flavor of peanut oil may have an edge on taste of the skin, however the taste is still superior than that of canola or other vegetable cooking oils . That being said, I couldn’t stop eating the skin pieces.

Bottom Line: If you are looking for a healthy, trans-fat free and allergen free alternative to peanut oil, Hands down, rice bran oil is your answer.

Bonus

This perhaps could be coincidence. When frying turkey, there is always residue at the bottom of the pot and around the sides which tends to get burned in and needs to be scraped out. While cleaning up from the rice bran oil, the residue that is normally burned in literally rinsed out with hot water. In addition, while cleaning the cooking oil pump, I was able to just run some hot soapy water through it and wipe it down. Typically, it is a job to get the oil residue off.

Rice Bran Oil Price

Bulk rice bran cooking oil is roughly 12 cents per ounce, meaning 3 gallons would run about $46.00 which puts it slightly less than bulk peanut oil. www.amazon.com is a good source to compare California Rice Oil Company best price.

Website: www.californiariceoil.com

See Turkey Fryer Equipment and Accessories for products mentioned in this post.

Popularity: 4% [?]

All Manufacturers claim their oil is the best. Know the facts when choosing the right one

Turkey Frying Oil Options

Peanut oil is typically used for frying turkey because of its higher smoke point and a more desirable flavor. However, what if you are allergic to peanuts and don’t care to use hydrogenated oils? Is there a tastier oil to use?What if you are simply looking for the healthiest alternative? The good news is there are alternatives to peanut oil that address these needs

The ideal frying oil would contain a higher amount of monounsaturated and polyunsaturated fats with minimal or no saturated fats and trans fats.The American Heart Association (AHA) recommends the average intake of fat should be 30% of your total caloric intake. This fat intake should consist of balanced fat, which provides nutrients that are essential to sustain life. A Balanced fat intake should contain approximately 30% saturated fat, 33% poly-unsaturated fat, (containing Essential Fatty Acids) and 37% mono-unsaturated fat.

Comparison of Different Fats

Comparison of smoke point and balance of fats in some commonly used oils:

Rice Bran Oil

$$$$
Best Choice

The most balanced and versatile oil on the market and closest to the AHA recommendations. Rice bran oil is a superior salad, cooking, and frying oil which leaves no lingering after taste. The high smoke point prevents fatty acid breakdown at high temperatures. Its light viscosity, allows less oil to be absorbed in cooking, reducing overall calories. It mixes better in salad dressings and improves the taste of baked goods, providing cholesterol reduction, nutritional and anti-oxidant value.

Olive Oil

$$$$$
Poor Choice

High mono fat, able to lower cholesterol but deficient in poly fat, which contains Essential Fatty Acids (EFA). EFAs are truly essential to life as every metabolic process in your body depends on them. A low smoke point makes it a poor choice for frying, and its heavy taste makes it undesirable in many baked goods. Traditionally a good salad oil.

Canola Oil

$$$
Best Value

High mono fat with cholesterol lowering ability but there are concerns about the origin. Canola oil is a term coined by Canada to change the name of rapeseedoil. The rapeseed plant contains erucic acid making it toxic and is used as an industrial lubricant. It has been genetically modified and hybrid to produce a low erucic acid version. Commonly hydrogenated, it is extensively used in the food industry because of its low price. The hybrid plant would be the best choice.

Peanut Oil

$$$$
Excellent Choice

A good balanced oil. This oil has good cholesterol lowering ability and a high smoke point, making it a good frying oil. It imparts a slightly earthy, nutty flavor. It lacks the anti-oxidants and micronutrients of Rice Bran Oil. A small percentage of people are allergic to nut oils.

Soybean Oil

$$$
Poor Choice

This oil is a high poly fat. As recommended by the AHA your poly fat intake should be around 33% of your total fat intake. A high poly percentage is, an aid to tumors and cancer and should be carefully watched. Up to 80% of the oil consumed in the U.S.A. today comes from soybeans. Soybean oil is commonly hydrogenated and used in many processed foods.

Grapeseed Oil

$$$$$
Poor Choice

A good frying and salad oil, but again high in poly fat. It does lower cholesterol because of the high unsaturated fat content but is way over the recommended 33% poly-unsaturated fat. Most likely will not find in the bulk quantities needed to fry turkey

Cottonseed Oil

$$$$
Good Value

Known for its buttery, nutty flavor, cottonseed oil does not require hydrogenation, therefore is trans fat free, allowing heavy use by food manufacturers for industrial frying applications such as potato chip production. It is also what Crisco is made from (Crisco meaning crystallized cottonseed oil. Although it offers a 2:1 ratio of polyunsaturated to saturated fatty acids, it is the highest in saturated fats. Pure Cottonseed oil is not typically available at the retail level. Although, it is available to consumers in niche markets, e.g. in sporting good stores where turkey fryers are sold, likely under the generic name “frying oil”. Stick with Canola.

Comparison of natural antioxidants in edible oils

* ppm. stands for parts per million

Sources:
http://www.cottonseedoiltour.com/
http://www.californiariceoil.com/

Popularity: 5% [?]

Southern-Style Deep Fried Turkey The How-To on Deep Frying Turkey Southern Style

This southern version of the popular deep fried turkey, a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. Southern Style Marinade 10 to 12 Pound WHOLE TURKEY, non self-basting 2/3 Cup prepared vinaigrette dressing 1/3 Cup dry sherry 2 Teaspoons lemon pepper seasoning 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon cayenne pepper As needed peanut oil (See note below) Turkey Frying Instructions Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket). In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Serves 12

Popularity: 9% [?]

Cajun Deep Fried Turkey The How-To on Deep Frying Turkey In Cajun Tradition

This cajun version of the popular deep fried turkey,a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. Cajun Style Marinade 1/2 Cup kosher salt 3 Tablespoons onion powder 3 Tablespoons black pepper 3 Tablespoons white pepper 2 Tablespoons sweet basil 2 Teaspoons bay leaves, ground 1 Tablespoon cayenne pepper 2 Teaspoons fil powder 3 Tablespoons garlic powder 1 1/2 Tablespoons paprika 1 10-12 Pound WHOLE TURKEY, non self-basting 4 to 5 Gallons peanut oil, See Note Turkey Frying Instructions Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar. Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). Meanwhile, place the turkey in a basket or on a rack, neck down. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or saffloweroil. To determine the correct amount of oil, place the turkey in the pot beforeadding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount ofwater and use a corresponding amount of oil. Dry the pot thoroughly of all water. Serves 12

Popularity: 8% [?]

Bayou - Creole Style Deep Fried Turkey The How-To on Deep Frying Turkey with a Creole Kick

This Bayou-Creole version of the popular deep fried turkey, a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and indoor turkey fryers plus several deep-fried turkey recipes. Bayou-Creole Style Marinade 1 (10 to12 Pound) WHOLE TURKEY, non self-basting 4 Ounces liquid garlic 4 Ounces liquid onion 4 Ounces liquid celery 1 Tablespoon ground red pepper (cayenne) 2 Tablespoons salt 2 Tablespoons hot pepper sauce such as Tabasco 1 Tablespoon Old Bay Seasoning OR 1 ounce liquid crab boil Turkey Frying Instructions Remove giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket. Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution. Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below. To allow for good oil circulation through the cavity, do not truss or tie legs together. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 10+ gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). Place the turkey in a basket or on a rack, neck down. When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated. When cooked to 170 degrees F in the breast or 180 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Serves 12

Popularity: 7% [?]

Author: Anthony Robert

While preparing for this year’s Thanksgiving fest, where I’ll be serving delicious Deep Fried turkey, I became interested in the origin of the succulent treat.

What is deep fried turkey?

“Frying whole turkeys is sort of the Southern version of making fondue. You have a lot of your friends over, you poke around in a pot of hot oil with some sticks, and then you pull out your dinner. Justin Wilson, of Cajun fame, recalls first seeing a turkey fry in Louisiana in the 1930s.”—Something Different: Deep-Fried Turkey, Beverly Bundy, St. Louis Dispatch, November 24, 1997 (Food p. 4)

What is a deep fried turkey you ask? Injected with marinade and cooked in 350 degreeF peanut or other vegetable oil, deep-fried turkey is anything but greasy. The deep-frying process seals in the juices creating flavorful meat and tasty golden brown skin. Incredibly juicy on the interior and wonderfully crispy on the exterior, the explosion of flavor and contrasting textures has made it a favorite for barbecues, block parties, tailgating, holiday feasts and informal wedding receptions.

It seems I first heard about deep frying turkey about 15 years ago, then suddenly everyone and their brother was doing it. So what sparked this sudden phenomenon?

Roots in the Southern United States

Deep frying turkey has it’s origins in the Southern United States, namely Louisiana. I have heard there are a few restaurants in Southern Louisiana that became popular by injecting whole birds with a creole style marinade then dropping them in hot peanut oil. There had to be something bigger though to get the word out, Regional restaurants just do not have the reach to change a deep rooted tradition such as oven baked turkey.

I thought maybe it was the new accessibility of large deep fryers such as the original Kamp Kooker marketed by Home Depot, or was it a favorite of celebrity chefs such as Emeril?

Why is it called Cajun if it’s not?

I started doing a little research on the internet, and although I only spent a few hours, it seems no exact year, restaurant, or person is connected to this particular style of cooking turkey. There is evidence that fried turkeys were cooked outdoors for large popular events (family reunions, charity dinners, church suppers, etc.) in the early years of the twentieth century.

Commonly thought of as a cajun tradition, I could find no direct ties to the acadien-cajun culture. In fact I found food historians generally agree that fried turkeys trace their roots to Bayou (Louisiana/Texas) creole cuisine. Recipes then migrated from Louisiana/Texas to Missouri, Tennessee, Georgia (peanut oil), and Washington D.C. before it forked northward toward Seattle and Vancouver.

The power of Martha Stewart

So here seems to be the magic bullet. I did find where Martha Stewart is given credit for taking the recipe to mainstream America in the early 90’s:

“Fried turkey has been all the rage at least for the last decade in New Orleans, and long before that it was a tradition in the bayou and throughout the South. Like many a vainglorious culinary mania before it, the national renown of fried turkeys can be traced directly to Martha Stewart, who plucked them from regional obscurity and put them in her magazine in 1996. “ —It’s Treacherous, But Oh So Tasty; Fried-Turkey Fans Take the Risk, Annie Gowen, Washington Post, November 22, 2001 (p. B1)

If this is the case, it seems Martha may have created an entire industry. A typical setup including all the turkey fryer accessories can easily run $200-$300. I would say those folks and the peanut oil folks owe Martha a big thanks.

Send me your thoughts

Leave your comments, I would love to learn more about the origins of deep fried turkey, where it came from and what made it so popular.

Popularity: 8% [?]

Turkey Deep Fryer

I know this website is about grilling, but I just can’t ignore the outdoor deep fryer. I enjoy deep frying whole turkey as much as I do grilling. Especially during the holidays, when the family is in. Nothing beats a cool day, a cold beverage and the smell of frying turkey in peanut oil. Deep Fried Turkey has long replaced oven roasted variety at my house. There is just no comparison when it come to the juicy flavor of the meat and the crispness of the skin. I have heard many stories of turkey fryer accidents. Dealing with 350 degree oil and an open flame should not be taken lightly. Overflows have been known to catch fire. So help keep yourself from being deep fried, I compiled this section of turkey frying tips and instructions as a guideline for enjoying your deep fried turkey safely. Feel free to drop a line or leave a comment if you have any questions.

Popularity: 15% [?]

Continued from Deep Fry Turkey Instructions: Steps 1-4

Step 5: Turkey Frying Directions

Setting up the Outdoor Cooker

Setting up a turkey fryer

Follow the manufacturers instructions for setting up, lighting and operating your outdoor cooker.

• TURKEY FRYING TIP: Use sheets of foil under the cooker to prevent splatters from staining patio or driveway

Filling the Pot With Oil

Pour the oil slowly and carefully into the pot. Some splashing will occur. Mount the deep fry thermometer before placing the pot onto the cooking surface. Attach the thermometer to the top of the pot with the clip. Push the tip of the thermometer into the oil, being careful not to touch the sides or bottom of the pot.

• TURKEY FRYING TIP: If uncertain about the amount of oil to use, place the turkey into the pot then fill it with water until you just cover the turkey. Remove the turkey and notice the level of the water. It will require an equal amount of oil. Remove the water and completely dry the pot before adding the oil.

Heating the Oil

Turkey Fryer Lighting Instructions

Start with turkey fryer with a low flame and slowly increase until oil temperature reaches 325 - 350. This normally takes 15-20 minutes, depending on weather conditions. Monitor and maintain the temperature. NEVER EXCEED 400.

Recommended Cooking Temperature and Time

How long does it take to deep fry turkey? Using a meat thermometer is the most accurate way to determine that a turkey is done. Insert the stem deep into the breast or thigh during frying to be sure internal temperature reaches 180F-190F

• TURKEY FRYING TIP: A good rule of thumb on how long to deep fry turkey is 3.5 minutes/lb.

Example: 10 lb. turkey x 3.5 min - 35 minutes

Immersing the Mounted Turkey

Once the turkey is properly mounted and the oil had achieved the recommended temperature, attach the grab hook to the top loop of the turkey stand. Lower the turkey into the hot oil SLOWLY. As the turkey is lowered, you will notice the oil spew up through the turkey cavity, control the speed at which you lower the turkey to reduce this effect. Remove the grab hook.

The cool turkey will reduce the temperature on the oil substantially. Increase the flame to return the temperature to recommended amount.

• TURKEY FRYING TIP: Splattering will occur. Wear protective gloves and long sleeved shirts. Safety eyewear is also recommended.

Caution: Never use the lid while Frying. Use the lid for other types of cooking (boiling, steaming and stewing). Cooking oil can burn or ignite if over-heated or boil overs drip into the burner. If this happens, shut off the cooker and the propane tank. Use the lid to help extinguish the flame in the pot. Never spray with water!
Safety Precautions When Deep Frying Whole Turkey

Removing The Turkey

Once the turkey is cooked, turn the flame off and close the propane tank valve. Remove the turkey by replacing the grab hook into the loop and lift the turkey out slowly allowing the oil to drain back into the pot. Place the turkey on newspaper, paper towels or wire rack on absorbent paper to absorb excess oil. Remove the stand from the turkey and allow to cool 10-15 minutes before carving.

Cleaning the Turkey Fryer

Allow the oil to cool at least 3 hours. Once the oil is completely cooled, it can be returned to the original packaging and stored in a cool dry place. I use the Eastman Outdoors Battery-Powered Cooking-Oil Pump to transfer the oil from the pot to the container. If filtered and stored correctly, the oil can be used up the 3 times before disposing.

Clean the pot, stand and thermometers thoroughly after use. Cleaning and taking proper care of your outdoor turkey fryer will provide many years of use.

Turkey Fryer Equipment and Accessories

Popularity: 11% [?]

Injecting Techniques

The marinade injector is a large syringe with a needle attached to a plunger which is used to inject the marinade deep into the turkey.

Injectable marinades are basically the same as regular marinade except the ingredients are finer, so as to pass through the needle of the injector without clogging. Unlike marinade soaking methods that only penetrate about inch into meat surfaces, marinade injection pushes the flavor deep inside the meat. Rubs can also be used to flavor the surface of the meat.

Using the proper technique to inject the marinade will result in superior results. Inject the marinade uniformly throughout the turkey with as few punctures of the meat as possible.

What You’ll Need For CAJUN Deep Fried Turkey

• Marinade Injector
• Creole Butter Injectable Marinade
• Creole Seasoning Rub

How To Inject Marinade

Marinade Injecting Tips for turkey start with limiting the puncture holes. Do not pull the needle completely out of the puncture hole unless to reload with liquid. Use the same hole to angle into the other areas of the turkey, slowing as the needle moves back toward the skin. Spread your injection pattern so as to get small amounts of the marinade in as many places as possible. Occasionally, some of the liquid is likely to spurt out on the surface of the turkey. Rub the flavoring over the surface of the turkey and then rub and season the surface of the turkey as desired.

1. Lightly coat the rubber plunger with oil prior to using.Attach the injector needle to the plunger chamber. Do not over-tighten.
2. Determine the amount of marinade required (we recommend 1.5 to 2 ounces per pound of meat) and measure out contents into a clean container to prevent contamination of unused marinade. Discard any marinade that has come in contact with injector.
3. Pull the plunger to draw marinade into the injector. Both holes in needle should be immersed in the liquid to prevent air from entering the injector chamber.
4. For best results, Use one point for three injections, one deep and straight needle track as well as two additional tracks at approximately 45 degree angles branching out from the original injection point. (See illustration 1A).
5. Inject each breast and thigh with a full injector of marinade. (see illustration 1b)
6. Inject each drumstick with a full injector of marinade.

Use One point for multiple injections

Insertion points for injector

7. Once inserted deep into turkey, press the plunger down while slowly pulling the injector needle out of the meat to ensure even distribution of marinade. Follow the same procedure with each needle track at each insertion point.
8. Sprinkle the outside of turkey with Seasoning Rub
9. Continue to>> Deep Fry Turkey Instructions

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Frying whole turkeys in peanut oil is a tasty way to enjoy the holidays or any other social gathering. Add aninjectablemarinade beforehand and the taste is just addictive. Deep fried turkey is fast, fun to cook, and flavorful to eat. No longer do you need to roast for 3-4 hours to enjoy an average turkey.

Turkey Frying Preparation

Equipment Needed

• Turkey Fryer
• LP (Propane) gas
• Marinade Injector
• Leather gloves or oven mitt
• Aluminum Foil
• Meat Thermometer
• Timer

Ingredients

• THAWED Turkey
• Turkey Frying Marinade
• 3 gallons Peanut or Vegetable Oil

Step By Step Directions

Step 1: Turkey Selection

The ideal turkeys for frying are between 10-20 lbs. Larger turkeys require extensive cooking time to be certain the internal temperature is between 180-190 degrees. This can sometimes overcook the outside of the turkey

Step 2: Preparing the Turkey

Prepare in advance. Allow enough time to completely thaw turkey before frying. Once thawed, be sure to remove the neck and giblets from the turkey cavity. Cut away excess skin at the neck opening. Be sure there are no obstructions.

Step 3: Marinate the Turkey with Injectable Marinade

How To Inject Marinade for Deep Fried Turkey

Using a marinade injector, fill the entire turkey with 16 oz. of marinade. Place the turkey in the refrigerator and let marinate for at least 2 hours

• TURKEY FRYING TIP: Overnight is recommended for marinade to distribute throughout the meat. Follow the instructions on the marinade package.

Caution: After marinating any poultry, put in the refrigerator. Do Not Leave On Counter. Discard any unused marinade that has come in contact with injector.
Safety Precautions When Deep Frying Whole Turkey

Step 4: Mounting Instructions

Be sure turkey is completely thawed. Remove the giblets and neck from the cavity. Place the turkey stand through the neck hole of the turkey and exit the body cavity at the legs. The legs should be at the top. If the turkey is mounted the neck hole upright, the “fountain/geyser effect” as the turkey is lowered into the hot oil will be more evident.

Continue to >> Deep Fry Turkey Instructions Part 2

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Turkey Fryers can be dangerous if safety precautions are not followed. Submerging a turkey full of juice into 350 degree oil, surrounded by open flames should not be taken lightly. Overflows splashing down the sides of the fryer and into the flames can easily catch fire. Always refer to your cooker’s owner’s manual for specific operating instructions.

VIDEO | Safety Tips for Deep Frying a Thanksgiving Turkey

Turkey Fryer Safety Precautions

• A TURKEY FRYER IS FOR OUTDOOR USE ONLY.
• Never operate on a deck, porch or inside a garage.
• Never operate on a table, boat, truckbed or tailgate
• Use only in well ventilated OUTDOOR areas, away from all combustible items such as landscaping, leaves and brush
• Keep children, pets or any recreational games away from the fryer
• Operate away from overhangs, trees, leaves and buildings.
• Be prepared to allowed sufficient time for cool down of oil. This will require several hours.
• Never cover the pot when cooking with oil
• Never fill the pot more than half full with oil.
• To catch oil splaches andavoid damage and stains from cooking, place tin foil under the cooker before adding oil, water or food and before lighting.
• Always were protective equipment such as leather gloves when immersing and removing the turkey.
• Make sure turkey is completely thawed. Never put a frozen turkey in hot oil.PUTTING A FROZEN TURKEY INTO THE FRYER CAN CAUSE THE OIL TO EXPLODE.
• Always use a deep fry thermometer and maintain temperature around 350 degrees F. Never allow oil to get above 400 degrees F.
• Never put an empty aluminum pot over an open flame. An aluminum pot will MELT IN LESS THAN 10 SECONDS if liquid is evaporated or pot is empty.

Litwin Turkey Frying Safety System

The Litwin Turkey Frying Safety System greatly reduces the risk of fire caused from spill overs while frying your turkey. The Litwin turkey frying safety system safely and securely holds the bird for draining while you prepare the rest of your meal and it is designed to fit most 30 to 40 quart pots.

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LP Gas Safety Precautions

Connecting the LP Gas tank

1. Make sure the LP Gas tank valve is closed.
2. Make sure that the needle valve for the burner is closed.
3. Using an adjustable wrench, screw the hose fitting into the tank by turning counter clockwise
4. Open the knob on the LP Gas tank. Check the connection for gas leaks. re-tighten if necessary. Close LP Gas tank valve.

Set Up of Turkey Fryer Equipment

Keep Area clear of pets and children

Lighting Instructions

To Light Burner

1. Be sure needle valve for turkey fryer is closed. In some models, this valve is after the regulator. For adjustable regulator models, the knob is on top of the regulator
2. Open the knob on the LP Gas tank.
3. Light a long BBQ match or lighter and place it over the edge of the top of the burner, or use the lighting hole. Open the needle valve slowly until the burner ignites. Allow flame to burn at a low setting for awhile to clean out any air from the high-pressure hose. A blue flame will appear after a short while up on the burner.
4. Now you are ready to use the fryer. Adjust the flame height with the needle valve.
5. Use a thermometer to monitor oil temperature of 350 degrees. CAUTION: NEVER EXCEED 400 DEGREES F

NOTE! Do not light the burner in the air intakes of the venturi.

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