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Started By
Message
What set up do ya'll recommend for frying a turkey?
Posted on 11/8/24 at 8:25 pm
Posted on 11/8/24 at 8:25 pm
I've had fried turkey and it is awesome but I've never done one myself.
Would be cool if the set up could also boil crawfish.
TIA
Would be cool if the set up could also boil crawfish.
TIA
4
Posted on 11/8/24 at 9:58 pm to nateslu1
About 40 quart pot…It can’t be too wide or big or you’ll spend a fortune in peanut oil to submerge the bird
Posted on 11/8/24 at 10:35 pm to DaBeerz
I'm now reminded why I never attempted to fry my own 
Posted on 11/8/24 at 11:35 pm to nateslu1
The burner can be used for crawfish, you’ll just need a smaller pot for turkey. It’s super easy
Posted on 11/9/24 at 1:04 am to DaBeerz
quote:
About 40 quart pot…It can’t be too wide or big or you’ll spend a fortune in peanut oil to submerge the bird
Our group talked bout this last week. In the 80s when we fried them there was no such thing as a turkey frying pot so you used the crawfish pot. And yeah it took a shite ton of oil.
The good thing about the crawfish pot was that the turkey would float once it was done, so you knew when to pull it.
Posted on 11/9/24 at 1:07 am to nateslu1
They sell pots specifically for turkey frying and the only drawback is the size of turkey you can use in it. When I fry them, I typically go no larger than 15 lbs. and if frying multiple birds for an event, I stick with ones closer to 13 lbs. so the cooking time per bird remains 45 minutes from start to finish.
You want a pot that a single carton of Peanut Oil they sell for frying turkeys will suffice in cooking it since peanut oil has gotten so damn expensive.
Some advice before you drop the bird in the oil. You NEED to know just how much oil to use to fry the turkey and to do that you get out the pot, put the turkey on the framework that comes with the set-up and place it in the pot, then fill it up with water just enough to cover the turkey. Then remove the turkey and let the bird completely drain and then measure how high the water level is in the pot. That is how much oil you will need to fry it.
Too many people don't do that, then damn near fill the pot with oil and once they lower the bird into the hot oil, it boils over and has the potential to cause a nasty fire..............You don't want your friends filming you have that to post to u-tube for their "Likes".
Another couple tips. Make damn sure the turkey has been wiped dry of as much water as you can prior to putting it in the oil or that could cause a boil-over.
Get the oil heated to 350, SLOWLY lower the bird into the oil and that will lower the oil temperature to around 310-315 or so. Turn up the burner until it gets to 325 and let the bird cook for 3 1/2 minutes per lb. Keep an eye on the temperature and adjust the burner to keep fluctuations at a minimum.
When done, let the turkey drain over the hot oil, wait about 20 minutes or so before carving, then enjoy.
You want a pot that a single carton of Peanut Oil they sell for frying turkeys will suffice in cooking it since peanut oil has gotten so damn expensive.
Some advice before you drop the bird in the oil. You NEED to know just how much oil to use to fry the turkey and to do that you get out the pot, put the turkey on the framework that comes with the set-up and place it in the pot, then fill it up with water just enough to cover the turkey. Then remove the turkey and let the bird completely drain and then measure how high the water level is in the pot. That is how much oil you will need to fry it.
Too many people don't do that, then damn near fill the pot with oil and once they lower the bird into the hot oil, it boils over and has the potential to cause a nasty fire..............You don't want your friends filming you have that to post to u-tube for their "Likes".
Another couple tips. Make damn sure the turkey has been wiped dry of as much water as you can prior to putting it in the oil or that could cause a boil-over.
Get the oil heated to 350, SLOWLY lower the bird into the oil and that will lower the oil temperature to around 310-315 or so. Turn up the burner until it gets to 325 and let the bird cook for 3 1/2 minutes per lb. Keep an eye on the temperature and adjust the burner to keep fluctuations at a minimum.
When done, let the turkey drain over the hot oil, wait about 20 minutes or so before carving, then enjoy.
This post was edited on 11/9/24 at 1:11 am
Posted on 11/9/24 at 6:29 am to nateslu1
Big easy oil less fryer, basically a big air fryer.
Nothing beats the oil, but man it's so much easier.
Nothing beats the oil, but man it's so much easier.
Posted on 11/9/24 at 8:23 am to kengel2
quote:
Big easy oil less fryer, basically a big air fryer.
Nothing beats the oil, but man it's so much easier.
My brother-in-law owns one of those and you're right, the do the job, but it's not quite the same as oil fried.
However, it is a hell of a lot cheaper in the long run with not having to buy expensive peanut oil.
Posted on 11/9/24 at 8:41 am to nateslu1
Anyone ever quartered a turkey then fried it?
Posted on 11/9/24 at 8:43 am to gumbo2176
quote:
You NEED to know just how much oil to use to fry the turkey and to do that you get out the pot, put the turkey on the framework that comes with the set-up and place it in the pot, then fill it up with water just enough to cover the turke
The newer turkey frying pots with the wide top have an oil fill line in them for different size birds. It makes this step much easier.
Posted on 11/9/24 at 9:14 am to Trout Bandit
quote:
The newer turkey frying pots with the wide top have an oil fill line in them for different size birds. It makes this step much easier.
That's a step in the right direction. My pot is probably close to 30 years old and has cooked lots of turkeys over the years.
Posted on 11/9/24 at 9:46 am to kengel2
quote:
Big easy oil less fryer, basically a big air fryer.
Nothing beats the oil, but man it's so much easier.
If you brine the turkey for 24 hours you will not notice the difference in the fried in oil or air fried. no clean up and so much cheaper
one pound of
one pound of
dissolve in 5 quarts of hot water, place turkey in brine and cover completely with ice in cooler for 24 hours. you don't need to do anything else it will be seasoned perfectly. we've done this for over 10 years now and will never go back to oil. it's and Alton Brown recipe if you want to look it up on FoodTV.
Posted on 11/9/24 at 10:43 am to 91TIGER
Thanks for the feedback. Does anyone have any recommendations on a particular quality rig for frying turkeys and boiling crawfish...like burners, pots, etc.
I've looked around and alot of the ones i'm coming across have mixed reviews.
I've looked around and alot of the ones i'm coming across have mixed reviews.
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