Deep fried turkey

Discussion in 'OFF-Topic / Misc.' started by Jeff Hunt, Oct 4, 2014.

  1. Jeff Hunt

    Jeff Hunt Well-Known Member

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    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.

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    Cheers,

    Jeff
     
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  2. DerAdlerIstGelandet

    DerAdlerIstGelandet Der Crew Chief
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    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.
     
  3. Lucky13

    Lucky13 Forum Mascot

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  4. Jeff Hunt

    Jeff Hunt Well-Known Member

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

    Cheers,

    Jeff
     
  5. vikingBerserker

    vikingBerserker Well-Known Member

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

    DerAdlerIstGelandet Der Crew Chief
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    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.
     
  7. GrauGeist

    GrauGeist Well-Known Member

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    How the hell do you get into the pipe? :evil4:
     
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  8. DerAdlerIstGelandet

    DerAdlerIstGelandet Der Crew Chief
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    :lol:
     
  9. mikewint

    mikewint Well-Known Member

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    Depends on the size of the pipe
     
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