wrote:
On Nov 22, 11:59 am, "D.Duck" wrote:
wrote in message

...





On Nov 22, 11:15 am, wrote:
On Nov 21, 7:48 pm, "Eisboch" wrote:
I was half thinking of trying to cook a deep fried turkey this year,
just
for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Nah, it's safe if your smart about it. I put the turkey in the fryer
pot, then fill with water to a level that I know will be safe, then
mark it. Remove turkey and water, then put in oil to that mark.
And one important part many forget is to stay within the reccomended
size limits (turkey) for your setup. With most setups you should stay
under 13 or so pounds, and do not use the standup holder, use the
basket. No doubt, there is a chance of disaster, that's why I do not
drink and fry The new indoor electric ones are probably safer than
the outdoor propane fueled ones.
Why do you suggest the basket instead of the stand up holder?- Hide quoted text -

- Show quoted text -

With the stand up holder your turkey can stand say 16-18 inches tall
in the pot, which means a lot more oil, much closer to the top of the
pan. With the basket you can take the same turkey, use much less oil
and have a much greater buffer from the surface of the oil, to the top
of the pot. DISCLAIMER!! You must however make sure your turkey is
tilted up enough so there are no closed air pockets in the cavity. I
lay it over on its back, and neck down, and split up the belly a bit
to make sure it is good and open. In my rig, a 13 pound turkey sits at
about a 45degree angle, perfect..
If you use the stand up rack they provide with say a 13 lb turkey, you
might need as much as 4- 4.5 gallons of oil to cover it all the way
up, leaving you only scant inches between the top of the pan, and the
oil level while cooking. If you tilt over the same turkey, you can use
slightly over 3 gallons, and have a good 8-10 inches from oil to top,
while cooking.... This has been my exerience.


Three gallons of oil?

Heheheh.

Is that eTec oil?

On Nov 22, 12:19 pm, HK wrote:
wrote:
On Nov 22, 11:59 am, "D.Duck" wrote:
wrote in message

...

On Nov 22, 11:15 am, wrote:
On Nov 21, 7:48 pm, "Eisboch" wrote:
I was half thinking of trying to cook a deep fried turkey this year,
just
for something different.
Until I came upon this, that is ....
http://www.youtube.com/watch?v=aqemKVTf_38
Eisboch
Nah, it's safe if your smart about it. I put the turkey in the fryer
pot, then fill with water to a level that I know will be safe, then
mark it. Remove turkey and water, then put in oil to that mark.
And one important part many forget is to stay within the reccomended
size limits (turkey) for your setup. With most setups you should stay
under 13 or so pounds, and do not use the standup holder, use the
basket. No doubt, there is a chance of disaster, that's why I do not
drink and fry The new indoor electric ones are probably safer than
the outdoor propane fueled ones.
Why do you suggest the basket instead of the stand up holder?- Hide quoted text -

- Show quoted text -

With the stand up holder your turkey can stand say 16-18 inches tall
in the pot, which means a lot more oil, much closer to the top of the
pan. With the basket you can take the same turkey, use much less oil
and have a much greater buffer from the surface of the oil, to the top
of the pot. DISCLAIMER!! You must however make sure your turkey is
tilted up enough so there are no closed air pockets in the cavity. I
lay it over on its back, and neck down, and split up the belly a bit
to make sure it is good and open. In my rig, a 13 pound turkey sits at
about a 45degree angle, perfect..
If you use the stand up rack they provide with say a 13 lb turkey, you
might need as much as 4- 4.5 gallons of oil to cover it all the way
up, leaving you only scant inches between the top of the pan, and the
oil level while cooking. If you tilt over the same turkey, you can use
slightly over 3 gallons, and have a good 8-10 inches from oil to top,
while cooking.... This has been my exerience.

Three gallons of oil?

Heheheh.

Is that eTec oil?- Hide quoted text -

- Show quoted text -

No, but nearly as expensive..

"BillP" wrote in message
news:nfi1j.4379$ch.3347@trnddc03...

"Don White" wrote in message
...

Yes...oven cooked is the only way we'd even consider cooking our turkey.


I guess you've never had one slow cooked over lump charcoal and apple
wood.


Fried are nice a juicy and quick. We have done them that way on camping
trips. The oven roasted give you the drippings for excellent gravy, and I
also like to cook them in my offset firebox smoker for 8-9 hours with some
alderwood for smoke. They are all good.

wrote in message
...
On Nov 22, 11:59 am, "D.Duck" wrote:
wrote in message

...





On Nov 22, 11:15 am, wrote:
On Nov 21, 7:48 pm, "Eisboch" wrote:

I was half thinking of trying to cook a deep fried turkey this year,
just
for something different.

Until I came upon this, that is ....

http://www.youtube.com/watch?v=aqemKVTf_38

Eisboch

Nah, it's safe if your smart about it. I put the turkey in the fryer
pot, then fill with water to a level that I know will be safe, then
mark it. Remove turkey and water, then put in oil to that mark.

And one important part many forget is to stay within the reccomended
size limits (turkey) for your setup. With most setups you should stay
under 13 or so pounds, and do not use the standup holder, use the
basket. No doubt, there is a chance of disaster, that's why I do not
drink and fry The new indoor electric ones are probably safer than
the outdoor propane fueled ones.

Why do you suggest the basket instead of the stand up holder?- Hide
quoted text -

- Show quoted text -

With the stand up holder your turkey can stand say 16-18 inches tall
in the pot, which means a lot more oil, much closer to the top of the
pan. With the basket you can take the same turkey, use much less oil
and have a much greater buffer from the surface of the oil, to the top
of the pot. DISCLAIMER!! You must however make sure your turkey is
tilted up enough so there are no closed air pockets in the cavity. I
lay it over on its back, and neck down, and split up the belly a bit
to make sure it is good and open. In my rig, a 13 pound turkey sits at
about a 45degree angle, perfect..
If you use the stand up rack they provide with say a 13 lb turkey, you
might need as much as 4- 4.5 gallons of oil to cover it all the way
up, leaving you only scant inches between the top of the pan, and the
oil level while cooking. If you tilt over the same turkey, you can use
slightly over 3 gallons, and have a good 8-10 inches from oil to top,
while cooking.... This has been my exerience.

Most turkey fryers are too small. I have a 50 qt. model. Works well for
boiling a limit of 10 dungeness crabs. And lots of room for deep frying
without the oil spill over.

On Nov 22, 8:37 am, "BillP" wrote:
"Don White" wrote in message

...

Yes...oven cooked is the only way we'd even consider cooking our turkey.

I guess you've never had one slow cooked over lump charcoal and apple wood.

Oh, hell......we actually agree on something, sigh.....

On Nov 22, 6:00 pm, wrote:
On Nov 22, 8:37 am, "BillP" wrote:

"Don White" wrote in message

.. .

Yes...oven cooked is the only way we'd even consider cooking our turkey.

I guess you've never had one slow cooked over lump charcoal and apple wood.

Oh, hell......we actually agree on something, sigh.....

Yeah, you been doing that a lot lately and it just ain't right man,
kinda' creepy...

"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year, just
for something different.

Works great, I've done it every Thanksgiving for the last couple of years.
Best bet is a bird no more than 16 pounds. This year I did a 15 pound bird.

It cooked in only 42 MINUTES.

No tying up the oven all damn day...

It generally takes around 4 gallons of peanut oil. Cooking it as 350F seals
the moisture into the bird. The meat's absolutely delicious, no oil gets
into it at all. Even the skin is pretty dry after you let it rest for 15-30
minutes.

Prep is simple, just inject it with some marinade early that morning (or the
night before) and put a dry spice rub on the outside. Leave it sit for /at
least/ 6 hours to get a good marinade going inside the meat. Then just slow
lower it into the oil. Keep an eye on the temperature and keep it around
350F.

The oil is reusable, I generally fry another three birds for friends over
the course of the weekend. Post-Thanksgiving sales at the grocery store
have 'em pretty cheap. Just strain the oil and reuse. If it's only used
once it'll keep for up to 3 months, less as it's used more.

-Bill

wrote in message
...
On Nov 22, 8:37 am, "BillP" wrote:
"Don White" wrote in message

...

Yes...oven cooked is the only way we'd even consider cooking our
turkey.

I guess you've never had one slow cooked over lump charcoal and apple
wood.

Oh, hell......we actually agree on something, sigh.....

There's hope for you yet.

"Bill Kearney" wkearney-99@hot-mail-com wrote in message
t...

"Eisboch" wrote in message
...
I was half thinking of trying to cook a deep fried turkey this year, just
for something different.

Works great, I've done it every Thanksgiving for the last couple of years.
Best bet is a bird no more than 16 pounds. This year I did a 15 pound
bird.

It cooked in only 42 MINUTES.

No tying up the oven all damn day...

It generally takes around 4 gallons of peanut oil. Cooking it as 350F
seals
the moisture into the bird. The meat's absolutely delicious, no oil gets
into it at all. Even the skin is pretty dry after you let it rest for
15-30
minutes.

Prep is simple, just inject it with some marinade early that morning (or
the
night before) and put a dry spice rub on the outside. Leave it sit for
/at
least/ 6 hours to get a good marinade going inside the meat. Then just
slow
lower it into the oil. Keep an eye on the temperature and keep it around
350F.

The oil is reusable, I generally fry another three birds for friends over
the course of the weekend. Post-Thanksgiving sales at the grocery store
have 'em pretty cheap. Just strain the oil and reuse. If it's only used
once it'll keep for up to 3 months, less as it's used more.

-Bill


Definitely going to try it.
Meanwhile, I just came back from the hardware store. Sitting right out
front on display was an infrared "fryer". Looks like a propane type except
it's electric and you don't use any oil. Seems to me that it would cook
the bird similar to an oven, but I don't know.

Eisboch

And, no sweeter sound to the Utility than the hum of your meter spinning
happily away...all day.
JR


JimH wrote:

"Eisboch" wrote in message
...

I was half thinking of trying to cook a deep fried turkey this year, just
for something different.

Until I came upon this, that is ....

http://www.youtube.com/watch?v=aqemKVTf_38

Eisboch



Sort of confirms that Allstate commercial talking about a dozen or so houses
burning down on holidays due to deep frying turkeys.

I agree with Harry and oven roast ours. Nothing finer than the smell of
turkey cooking in the oven all day.



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