Deep fried turkey

[Jeff Hunt]

My daughter got me a turkey fryer for father's day this year and I finally got around to doing a bird. I may never eat roasted turkey ever again.

I took off the wings before cooking and added them to the soup pot.

Crispy on the outside and juicy on the inside.

350 degrees (F), 4 minutes per pound and it is ready.

Cheers,

Jeff

 

[DerAdlerIstGelandet]

I have had a Turkey frier for a few years. For Thanksgiving I used to roast a turkey and deep fry one (I was always cooking for several dozen people).

I don't deep fry them anymore now though. I now smoke my turkey instead. Much more flavor and more juicy.

I brine my Turkey for 24 hours and then smoke it.

 

[Lucky13]

Where's the bacon?

 

[Jeff Hunt]

Where's the bacon?

In the fridge waiting to be fried tomorrow to make Club House sandwiches.

Cheers,

Jeff

 

[vikingBerserker]

Brining is the trick with turkeys, regardless how you cook them.

 

[DerAdlerIstGelandet]

Brining is the trick with turkeys, regardless how you cook them.

Agreed! Brining gives so much flavor and juiciness.


When I brine and smoke mine, even the thickets white meat is do damn tender and juicy.

 

[GrauGeist]

...I now smoke my turkey instead...

How the hell do you get into the pipe?

 

[DerAdlerIstGelandet]

How the hell do you get into the pipe?

 

[mikewint]

Depends on the size of the pipe