I want fried Turkey this year

Gina - on foodnetwork the show Good Eats does a special on deep frying turkey with some good hints.  They might replay it, since it is timely with Turkey Day coming...just a thought.  Here is the recipe and the name of the episode...

http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html

I might still have to do my own...dangit. Both of those sites have Cajun which is TOO spicy for the kiddos...and this will be for everyone not just the adults...hmm..

Thanks for the link Lisa!

Lisa gave you all the advice that I have collected over the years.  We have a brand new Turkey Fryer that my father in law gave hubby years ago and we still haven't used it for the same reasons you don't want to....we are skeeered.  We always end up ordering one every year from a guy he works with that prepares all kinds of meat.  If it worries you too much, I would just order it!  They are so yummy and so worth it!

ETA: I saw one at either Academy or Target other night that if I remember was really reasonable priced.  My brother in law commented that he needed one and we told him we had one and hadn't used it.  And if you want me to, I can try to get you the guys name that we use.  He did all the meat for a party we threw a few weeks ago and everyone raved.  He has a pretty nice setup in his garage.  He makes some awesome sausage too and I am not usually a big sausage eater.  I think he is around Burleson.

 I still don't have my own fryer yet.  I keep meaning to buy one, but just haven't gotten around to it.  Keep in mind, Turkey is not the only thing they're good for.  We take ours camping(well my sister's) and we do all kinds of stuff in it, from fries to pizza pops(small pizzas folded in half in case you don't have them there, my niece can't get them on her side of the border, so maybe a Canada thing?) to fish and deep fried chocolate bars...yummmmmmmo!  We have a smaller pot for smaller things, plus the stand can be used to make soup or chilli or whatever when you're camping too...don't know if you do that sort of thing.

I'm so excited we're frying a turkey here this year for the first time!

huskymom

We take ours camping(well my sister's) and we do all kinds of stuff in it, from fries to pizza pops(small pizzas folded in half in case you don't have them there, my niece can't get them on her side of the border, so maybe a Canada thing?)

Ours are called Pizza Rolls. There more bite size though. JJ lives off them on the weekends,he works nights so he's up when Im not.

 These are ours.  They're about the size of your palm.  Great with Mustard...don't ask.  LOL

huskymom

 These are ours.  They're about the size of your palm.  Great with Mustard...don't ask.  LOL

 

OMG!!!!!  You are a cruel woman indeed!!!!    I miss Pizza Pops almost as much as S&V Chips and Wunderbars.   Do you get Tony's Pizza's as well?  The two palm sized frozen pizzas attached to each other?

I should send my Mum a shopping list for our visit to Halifax on the 21st.....

I found an ELECTRIC turkey fryer that we're buying...wheeee!! I am excited about this adventure LOL. I guess I'll have to look into INJECTORS and MARINADES now...whee!

Gina I haven't had time to read everyone's posts , I fry my turkeys every year. The best way to the day before have a FRIDAY where folks wanting a Fried Turkey pitch in a few bucks and bring their bird, from early till evening Birds are fried , we all set up hor duerves and drinks, everyone hanhs out or they drop off and pick up later.

If you are frying for just your family this year it is expensive to start but the good news id properly store the peanut oil lasts a long time. Use the cheapest Turkey you can buy No Butterballs please , inject them with a good seasoning, preferably a cajun and rub them with a good Tony C's cajun seasoning inside and out. A decent Turkey fryer is about 40.00 plus the propane tank to fire it up. use a 10 - 13 pound bird (I have to cook 3 for my family of 10 to allow any leftovers). Start with a Thawed  and patted very dry bird ( really important!). Set up your cooker outside. Get the oil to about 340 degrees pop the bird on the submersible rack Breast side up, use a good oven mitt and lower the bird slowly until completely submersed..It bubbles like a Hollywood special effects movie!  It takes like 3 to 3.5 minutes per pound. Pull it all out very slowly allowing as much oil to drain back into the pot as possible then let it cool for a bit in a foil pan , using pot holders and or towels remove it from the rack and cover in the pan for at least 15 minutes. If you are n't eating it right away keep it covered in foil. I cook one after another then I plate , decorate and carve as I would a normal bird ...  If you are cooking just a turkey breast try to buy a bone in, and weirdly it takes longer to cook a breast than a whole bird! About 6-9 minutes per pound at the same temp. again inject it with a good cajun or garlic butter seasoning.

My family adores Fried Turkey. The skin is one of the best parts. You don't have the pan drippings for gravy but a good gravy is not tough to make.

I hope yours is as good as ours is!!

Bonita of Bwana

HAHAHA!! You guys KNOW this commercial had to come out right after we commited to trying it this year right? Dh and I about died laughing at the timing and the commercial itself...

COMMERCIAL 

 Should we keep an eye on the news during thanksgiving to see if you blow up your house Gina? Lol.

Isn't common sense though? Throw something ice cold in to something extremely hot it will explode?