Source: www.bbq.about.com

I’ve said it before and I’ll say it again, the best way to get flavorful poultry, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you’re entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.

Supplies:

To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it. You’ll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.

Turkey:

Now let’s get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. Make sure you check the ingredients on the turkey before you decide to brine. A fresh, “natural” turkey works best, but a completely thawed, previously frozen turkey will work just as well.

Brine Ingredients:

To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but thats the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of brine recipes on my site.

Sweetening the Brine:

Sugar is optional to any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of “sweet” will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.

Set-up:

Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.

Keep it Cool!:

Don’t have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

Rinsing:

When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. This is the single, most important step. If you don’t get the brine rinsed of thoroughly you could get a very salty bird. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you’ve tried this you will want to brine all your poultry.

Cooking

Now it’s time to Bake, Grill or Deep Fry that bird! >> Deep Fried Turkey Instructions

Popularity: 6%

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
California Rice Oil Company Oil Rice Bran, 25.4-Ounce – California Rice Oil Company

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

Popularity: 7%

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: 12%

Char-Broil Big Easy Oil-Less Infrared Turkey Fryer

Product Description

Delicious

Ask anyone to describe food prepared inside The Big Easy and “juicy” is the first word you’re likely to hear – followed by tender, moist, and flavorful. Instead of oil, the infrared heat penetrates the meat evenly and seals the juices inside. The result is a bird thats moist inside and crispy outsidejust as fried turkey should be.

Turkeys cooked in The Big Easy are prepared the same way as in traditional fryers and can be injected with marinades. However, The Big Easy allows for the use of rubs and seasoning flavor to be used on the outside, which can wash away with traditional turkey fryers. A removable drip pan located underneath The Big Easy heating chamber catches all the birds flavorful juices, allowing cooks to retain the essential ingredients of homemade gravy for further preparation on the stovetop.

A healthy alternative to oil frying, the Char-Broil Big Easy actually does more than just fry turkeysit can also safely cook chicken, pork tenderloin, beef roast and most large cuts of meat up to 16 pounds, all in about eight to 10 minutes per pound. Delicious Big Easy recipes include prime rib, baby back ribs and even chicken wings. Doneness is determined not by cook time, but by the turkeys internal temperature, which is safely measured using a meat thermometer, included with The Big Easy.

Thanksgiving just got a whole lot easier and healthier for those who love the juicy taste of fried turkey but hate the safety, cost and hassle issues related to cooking with oil. Because its oil-less, The Big Easy eliminates the dangers long associated with the incorrect and unsupervised use of deep fryers. Cooking occurs inside The Big Easys cylindrical, double-walled heating chamber, powered by a fully enclosed propane burner. The turkey or other meat is placed inside a drop-in basket that is lowered into the chamber and cooked with evenly distributed Infrared radiant heat.

We love the juicy and distinctive taste of fried turkey, but many of us have become increasingly wary of the fire dangers associated with deep fryers – and for good reason. In fact, firefighters and consumer product safety experts warn that unattended or improperly used turkey fryers can cause devastating house or deck fires. Cooking oil is combustible; therefore, if it is heated beyond its cooking temperature, then its vapors can ignite. In fact, the U.S. Consumer Product Safety Commission noted “the majority of reported incidents occurred while the oil was being heated, prior to adding the turkey.”The Big Easy offers the perfect safe and healthy solutiongreat fried turkey taste without the oil.

Easy

Those who have fried a turkey using a traditional deep-fryer can testify that it is a labor-intensive process. Finding a safe location, buying oil, pre-heating the oil, cleaning up the mess and properly disposing of the used oil is inconvenient and time consuming.

Beyond being a “labor of love” for your family and friends, cooking with a traditional turkey fryer is also expensive proposition. That juicy, mouthwatering, crispy skinned result can put a significant dent in your wallet especially when it comes to buying the oil. Frying with peanut oil usually costs between $35-$40 per use. In addition to the cost, there is the problem of what to do with 3 to 4 gallons of peanut oil when the feast is over. Then the fun begins. Simply getting 3.5 to 4 gallons of used oil from a 26 to 30 quart pot back into a container or several containers is not a simple task. Then figuring out how and where to properly recycle the oil in your community is often a challenge.

The Char-Broil Big Easy eliminates all oil-related issues by simply eliminating the oil, allowing the backyard chef to spend less money and more time savoring the best turkey they have ever tasted. No more oil to buy and pre-heat. No more trying to figure out a safe, easy and environmentally friendly way to dispose of 3 to 4 gallons of used oil. Enjoy the convenience and savor the taste!

The Process

Specifications:

18,000 BTU burner
Requires propane tank
Outdoor use only
Packaged weight: 35 lbs.
Product weight: 30 lbs.
Assembled size: 21.1″L x 21.1″W x 24.5″H
Carton Size: 17.52″ L x 17.52″ W x 20.9″ H

What’s in the box:

cooker, cooking basket, basket lifter, meat thermometer, quick start cooking guide, cool touch handles, rotary ignition, and easy use grease tray.

Big Easy Recipes

Customer Reviews on Amazon.com

Popularity: 36%

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: 13%

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: 18%

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: 6%

Source: www.sizzleonthegrill.com

Anyone whos known me for even a little while knows that I enjoy good food. Sometimes its fancy and sometimes its simple as long as its good! Something that always seems to make a good meal better is sharing it with friends and family. I think maybe the association of meals and family started as a kid especially around holiday celebrations. I do remember the big holiday meals of Thanksgiving usually at one of the homes of my two oldest sisters. These would be day-long events and lots of people. The dinner would never be on time as my mother and sisters would bustle about and finally deliver to the hungry group a big ol turkey and all the trimmings. When I was older and living on my own there were many holidays where the closest I came to having that traditional meal was sitting at the counter of a Dennys just off the interstate. And on several occasions, as an invited guest, I was very surprised (or was it unsettled?) to discover that some folks fixed roast beef or a ham for Thanksgiving.

Of course over the years Ive come to understand that different families have various and significant cultural influences on their meals. Some of these are ethnic or religious, while others are simply regional or even familial. Regardless of how you set your table and the food that is shared I hope this season of harvest and holidays is one that brings you great joy, comfort and happiness.

Lately Ive been reaching out to people I know, and some I have only just met, asking what foods they traditionally prepare at big family gatherings. Ill be sharing some of the responses in the weekly newsletter and here in the web log. During the next several months, many cultures and religions prepare formal and informal meals as part of an observance of thanks or celebration of the season. I invite you to share with us the menu and special dishes you prepare or remember enjoying at your family events.

Let me begin with a menu that could only be prepared in one of the most diverse cultures we have in the Unites States Hawaii. My friend Paul ls a transplanted southern boy who lives on Oahu. First of all hes a great cook and is a well-rounded individual with an amazing wit, keen intellect and sophisticated sense of appreciation for good food and beverages. Recently I asked what dishes might show up on the table at his place this holiday season and he had this to say:

Hey CB Well, like most Americans, even in tropical paradise we eat turkey on Thanksgiving and celebrate other major holidays with traditional foods that you would recognize. Maybe. The preparation may take on certain local flavors and methods. For instance, Kalua Turkey is a whole turkey that is rubbed in salt, wrapped in ti leaves and slow roasted for 6 hours. You may have tasted kalua pork but let me tell you brah you have not lived until youve tasted this turkey! Certain holidays are more significant here in the islands and have traditional foods associated with them sashimi at New Years, jai (a vegetarian stew) at Chinese New Year, malasadas on Mardi Gras, moon cakes at Autumn Harvest Festival, and a host of others. The big difference is that holiday gatherings of friends and family here are often potluck and what people bring usually reflects Hawaiis cultural and ethnic diversity. Youre likely to see a variety of Hawaiian, Asian and European cuisines. Oh, and the standard starch is rice rather than potatoes.

Kalua Turkey – rubbed with sea salt and wrapped in ti leaves before roasting.

I host a Southern open house for 40-80 people every New Years Day and prepare ham, black-eyed peas, collard greens, cornbread, and pecan pie. I have other friends who host at Thanksgiving (and make traditional turkey, dressing, and gravy), Christmas (prime rib), Easter (ham), etc. Depending on who shows up, the meal will probably turn into a buffet and might also include such local favorites as:

• sashimi and/or sushi
• poke (bite-size pieces of fish or other seafood mixed with seaweed, soy sauce, etc.)
• dim sum
• Crispy won tons or gau gee
• lumpia (Pilipino version of a deep-fried spring roll)
• tonkatsu (breaded, deep-fried pork cutlets)
• kalua pig (with or without cabbage)
• laulau (usually pork and fish steamed in taro leaf)
• Hawaiian style short ribs (baked or grilled)
• Chinese, Japanese or Korean noodles
• Portuguese bean soup
• lomi salmon

Lomilomi Salmon – tender, tasty, terrific!

When you finally make it to dessert, you might have the normal choice of pies, supplemented with:

• haupia (a coconut pudding-type dessert often made into cakes and pies),
• malasadas (Portuguese fried doughnuts),
• almond float (with lychee and mandarin oranges),
• bibingka (sweet Pilipino coconut dessert),
• green tea ice cream,
• homemade mango bread
• dobash cake.

Malasadas – deep fried dough, often filled with tasty flavored filling. These are from ‘Leonard’s, Of Course!’

These lists are far from exhaustive but should give you some idea of the variety we typically serve. The rule is Bring plenty good kau kau (food), eat till youre tired, and take some home for later. Paul S.

mona Hawaiian: Satisfied after eating; to eat ones fill.

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All I can think to say is AAAAAAAAAA-LOOOOOOO-HA! I would truly enjoy being at one of these meals! Thanks for sharing your meal plans with us Paul.

What about you? Whats going to be on your table this holiday season? Will you share it in the comment section below this post or send me an email with pictures?

Thanks and

Happy Grilling!

photo credits: Kalua Turkey & Lomilomi Salmon from maona

Popularity: 2%

Source: www.sizzleonthegrill.com

Beer Can Turkey in The Big Easy oil-less infrared turkey fryer

Ive cooked hundreds of beer can chickens over the years. And it was always a pretty simple process. Open a beer, sample it to perform necessary quality control, place a rinsed, dried and seasoned whole chicken over the can (inserted into empty cavity) and set on a small tray to stabilize then put it all on the grill or in the oven for about an hour at 400F degrees.

The Chicken Roaster is useful for flavoring chickens.

When The Big Easy came along beer can chicken was one of the first meals I cooked in it. And nearly every week since. Last year sometime I began using the Char-Broil Chicken Roaster and now prepare chicken with a variety of flavored liquid infusions.

The premise is pretty basic: The chicken is cooked from the outside by indirect heat of the grill, or direct infrared energy in The Big Easy, and the heat also warms the liquid in the beer can or Chicken Roaster . The warming liquid slowly steams into the cavity of the chicken imparting flavor, adding moisture and helping to cook the bird. Simple and tasty.

So why on earth have I never thought to prepare a Beer Can Turkey?

Last week I did and I gotta tell you the results were just excellent! I prepared an 11.5 pound turkey in The Big Easy but you could just as easily prepare it in your grill if you set it up to accommodate the height of the bird and use indirect heat. I think The Big Easy makes it less difficult but I dont want to limit your creativity!

First I thawed the 11.5 pound turkey in my fridge for a day and a half. Then I removed the wrappings, took out the giblets and neck (to make a flavored stock for gravy) and placed the bird in a very basic brine mixture of about 1/2 cup kosher salt and enough water to cover the bird along with a dash of apple cider vinegar. (Want to know more about brining and the whys and wherefores? CLICK HERE) I use my largest stock pot for this brining process. Since I generally never cook a turkey much larger than 12 pounds, it works just fine for this purpose.

Why never cook a whole turkey much larger than 12 pounds you ask? Younger birds, in my opinion, are more tender. And in my experience two 12 pound birds deliver more meat than one 24 pound bird plus they are easier to manage in my oven or smoker or grill or Big Easy take less time to cook and less chance of meat drying out.

A 12lb turkey fits nicely in a large stockpot for brining. The stockpot with plastic wrap over the top sits in my refrigerated cooler for 4 - 8 - 12 - 24 hours, depending on how I feel about it all at the particular time.

Sometimes Ill place smaller birds in seal-able plastic bags, but still place them in the pot for insurance against leakage.

I stored the pot with the brining bird in my refrigerated cooler.

Later that afternoon I removed the bird from the pot and rinsed it. While you can certainly brine for up to 24 hours Ive found that I get good results in as few as 8 when cooking this size bird.

After rinsing and drying off with paper towels I placed the bird on a platter in the regular fridge for about an hour to air dry a bit. Remember one of the rules of roasting and grilling:

Wet = Steam.

Dry = Crisp & Brown.

Next step was to lightly rub the exterior of the bird with some neutral flavored oil. When cooking in The Big Easy I add just a light coat of peanut or canola oil to the surface of a turkey or chicken prior to roasting. You dont have to but I like to. I didnt add any salt to the skin because brining adds a bit of salt to the meat so I dont think it needs extra. Some folks like to add a rub to the surface of the turkey, even under the skin. If thats your style of preparation you may not need to apply oil on the skin.

The next steps are pretty simple. Place the turkey cavity over a half can of beer -I used a 32 oz. size and place the bird in the cooking basket. I use the Easy Out Hinged Basket and find that is makes the task very easy. The cooking part is pretty easy.

1. Set the basket with the turkey in The Big Easy oil-less infrared turkey fryer.
2. Turn on The Big Easy.
3. Plan on cooking for about 10 minutes per pound.

Im not suggesting you take a nap or watch the game on TV when preparing food in The Big Easy. You should always be attentive to any outdoor cooking appliance but cooking in The Big Easy is not anywhere as worrisome as using a hot oil fryer.

Turkey or chicken placed in The Big Easy will generally be legs down and wings up - allowing you to place an oven safe meat thermometer in the breast so it can be viewed from the top of the cooker.

When cooking a large roast on your grill, smoker or in The Big Easy I always recommend you use an oven safe meat thermometer inserted into the roast so the tip of the temperature probe is in the center of the meat and away from bone (bones conduct heat a bit faster than meat so your readings can be off). The only way to know something is cooked, without cutting into it and looking, is using a reliable thermometer. I place the meat thermometer in the breast meat so it is easily viewed from the top of the cooker when the chicken or turkey is roasted in a vertical position. And I set the timer for about 60 minutes.

An 11 pound turkey will cook in The Big Easy at a rate of approximately 10 minutes per pound and that added up to approximately 110 minutes. I wanted to keep abreast of what was going on in the bird so set the timer to remind me to go check on it. I did and it was still way below 150F degrees. No worries another 15 or twenty minutes I says to myself. I go back to the kitchen and continue prepping the rest of the meal. I can see the cooker through the kitchen window and its a boring site. BUT I forgot to set the timer. I realize its been nearly a half an hour since I went outside! YIKES!

In my minds eye there is a picture of this crispy blackened bird, the meat all dry. And having to go to the store and get another so I can write this story but not tell a soul that I messed up! Using the hook that comes with the cooker I lift the basket and the thermometer in the breast meat is registering 175F degrees. Insert the instant read digital thermometer in the thigh and it reads 180F degrees. OH MAN~! A turkey of this size will continue to cook from internal heat and potentially raise in temperature anywhere from 5 10 degrees. I generally cook until the breast meat reads just a tad more than 165F degrees.

Wellthank goodness I brined the bird (more moisture to begin with) and because of the 8oz of beer that heated up and steamed inside the bird it was not over cooked at all. In fact it was perfectly done and so very moist. Ill let the pictures tell the story.

The 11.5 lb turkey is resting, cross-legged, on a 32oz can of beer set inside an Easy Out Hinged Basket.

One of the drum sticks slipped a bit and the part sticking out was too close to the side of the cooker - charred. No worries - the meat was'nt affected

Side view shows the turkey positioned in the cooking basket.

Turkey set on the side - shows how the 32oz. can fits into the cavity. Most of the beer evaporates and steams inside the bird.

Leg-thigh piece is easily pulled off and joint cut. The dark meat is done, moist and nearly fall off the bone.

The breast meat is removed as one whole piece.

Happy Grilling!

Popularity: 9%

Source: www.sizzleonthegrill.com
If you are planning to prepare your Thanksgiving meal outdoors this year you may want to make time to read and enter Larrys contest posted on his web log, The BBQ Grail. (Hey Canadian friends You can always cook another one!)

__________________

The contest rules are quite simple. Cook your Thanksgiving Day Turkey outdoors. It doesnt matter how you cook it as long as its cooked outdoors. You can fry it, smoke it, grill it you can even cook it in a dutch oven. It just has to be cooked outdoors. When youre done eating take a few minutes and write a short story on how you did it and send up a couple of pictures. The pictures need to show you cooking the turkey and a final table picture is also needed. (You can send up to five pictures) If youd like to include your favorite recipe for outdoor cooked Thanksgiving Day Turkey or a favorite side dish feel free to do so.

__________________

The prize list is pretty darned impressive! Thanks LarryI guess Im ineligible.

Happy Grilling!

Popularity: 4%

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: 5%

Source: www.sizzleonthegrill.com

Holiday Tradition

A holiday tradition for many folks is preparing deep fried turkey for the big meal at family gatherings. For years the only way to cook a turkey so that you got crispy skin and moist tender meat was to deep fry it in hot oil. And lets all be honest its tasty and its a hassle. I got tired of all the effort and investment of time to fry a turkey. It got so that I only pulled out the fryer equipment once or twice a season because it was soo much extra effort involved in cooking a turkey that way. Yes we liked the results crispy skin, moist meat but the overall time it took to measure the oil and heat it, cook the bird, cool down the oil and filter it sos I could freeze it to get at least 2 uses outta the stuff (hey peanut oil isnt cheap!) was often as much as 5 hours or more!

So you can bet I was very happy a few years back when Char-Broil developed The Big Easyoil-less infrared turkey fryer. It uses 100% infrared energy to fry the turkey in no time at all (about 10 minutes per pound) and there are 4 reasons why I like it better than deep frying:

Reason 1.
No oil to purchase and that saves $ each cook.
Reason 2.
No worries about over heating oil too excess temperature and having it boil over onto the grass or, worse, actually catch fire!
Reason 3.
No messy clean up.

And for me and just about everyone I talk with who uses one the best reason to stop deep frying turkey in oil and start frying it in The Big Easy is

Reason 4.
Taste

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Turkey fried in The Big Easy tastes every bit like deep fried turkey crispy skin and moist tender meat -without the hassle and worry!

______

Since getting The Big Easy I just dont fry turkeys any more. It was always a bit anxiety producing having to watch the pot during the entire time it was warming up, cooking and cooling down. And to be very honest the cost of the oil really got to me as well. I always tried to use it twicebut filter ing and storing that much oil until the next time is a hassle. Now I only fry turkeys, chickens, prime rib, pork loins, fish, lamb well you get the picturein The Big Easy oil-less infrared turkey fryer. And I think the results are equal if not better than when I used to deep fry. And now I cook turkey and other food this way alot more often with The Big Easy because it just doesnt take as much effort. At least once a week I cook a beer-can chicken in it. I am definitely getting my moneys worth outta this cooker.

BUT for those of you who are die-hards when it comes to risky outdoor cooking adventures with hot oil, I want to be sure to help you with your efforts this holiday.

Here are 13 steps to remember this season as you clean out the deep oil cooker for its annual appearance.

Turkey Hot Oil Deep Fryer Safety Precautions

1. Never operate a hot oil turkey fryer on a wooden deck, porch or within 10 feet of a wooden structure.
2. Operate away from overhangs, trees, leaves and buildings.
3. Never operate hot oil turkey fryer on a table, boat, truck bed or tailgate as the chance of tipping the hot oil is greatly increased during the times when you place the turkey in the hot oil or remove it.
4. Use only in well ventilated OUTDOOR areas, away from all combustible items such as landscaping, leaves and brush
5. Keep children, pets or any recreational games away from the fryer at all times during the use of the hot oil deep frying cooking process approximately 5-6 hours.
6. Never move pot containing hot oil after the frying is done until all of the oil cools down to ambient temperature of approximately 70F degrees or less. HOT OIL BURNS! The oil must cool before it can be removed from the pot this will require several hours.
7. Never cover the pot when cooking with oil
8. Never fill the pot more than half full with oil. Calculate how much oil your specific bird will displace when immersed into the oil to ensure it does not overflow onto the sides of the pot and come into contact with flames in the burner.
9. To catch oil spills, drips and splashes and avoid damage and stains from cooking, place foil under the cooker before lighting the burner and well in advance of adding oil or food.
10. Never cook alone use a buddy to ensure your safety when adding or removing the turkey from the hot oil. And Always wear protective equipment such as leather gloves when immersing and removing the turkey.
11. Never put a frozen or partially frozen turkey in hot oil. The hot oil may cause the ice to melt and expand as steam which could create a hazard.
12. Never allow oil to rise in temperature above 400F degrees. Always use a deep fry thermometer and maintain temperature around 350F degrees. Over 400F degrees is unsafe and oil may vaporize and ignite.
13. Never put an empty aluminum pot over an open flame. A dry aluminum pot can melt quickly.

Whew I think you can see why I enjoy not having to pre-heat The Big Easy and more so that clean up is a breeze. I put the cooking basket in the dishwasher and can either save the drippings for gravy or easily dispose.
Happy Grilling!

The Big Easy at amazon.com
The Big Easy Review

Popularity: 29%

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.

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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: 20%

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

More Turkey Fryer Equipment and Accessories

Recommended Products in this post
Cajun Injector Signature Series 6 Inch Injector Our 6 inch signature series injector holds 2 oz. of marinade. Perfect for the chef in your house. Three-ring handle makes it easy to fill and inject with one hand. Cajun Injector Signature Series 6 Inch Injector	Tony Chachere’s Original Creole Seasoning An extraordinary blend of flavorful spices prized by cooks everywhere. Sprinkle this seasoning on the outside of the turkey before deep frying to experience a delicious treat. Tony Chachere’s The Original Creole Seasoning – 8 oz	Tony Chachere’s Creole Butter Marinade My personal favorite. Not too spicy and not too dull. This Creole Style butter marinade will keep even the roasted turkey haters coming back for more. Tony Chachere’s Creole Butter Injectable Marinade

Popularity: 12%

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, Rice or Canola Oil

Alternative oils for deep fried turkey

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

Popularity: 21%

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.

Popularity: 13%

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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