Turkey Frying Need some advise!

I fried a turkey tonight that I think could have been better and need some experienced advise.

The instructions with my fryer says cook at 350 for 3.5 minutes/pound. As you would expect, when I dropped the bird in the temp dropped to about 310, and took about 10+ minutes to build back up to the 350 mark. I added a couple minutes (4) to the cook time to compensate for the temp dropping., but also ended up with the temp rising above 350 for about 5 minutes (unintentially). The bird came out with a real nice crispy skin, but some of the bird seemed a little over cooked.

How, or should, I adjust for the temperature drop when frying a turkey?

Increase the cooking time? Increase the temp? Forget about it? What……..

Don’t worry about the temp dropping. As you saw, it drops, then goes above for a short while. When I do mine I figure the drop and rise cancell each other out. I have also slightly adjusted my time/temp to about 3 mins per lb at 350. I also rub my birds down with mayo (like its suntan lotion) and then sprinkle generously with cajun seasoning.

Did you inject it? I like mine a little spicy, so my usual is the creole garlic butter sauce, (can be found at cabelas/gander mnt) or some homemade conconctions similar to this.

This same time/temp works well for large fryer chickens. I am hoping to shoot a goose this year and give it a try in the fryer.

I always cook the turkey for 3 minutes/pound and then add 5 additional minutes. I don’t worry about the temp. drop when the turkey 1st goes in. A 12 pound turkey seems to work the best (41 minutes). The wings and legs can get a little crispy though. I use the following injection recipe because it does not have sugar in it… sugar tends to burn.

Recipe…
2 cups H2O
3 tbsp salt
3 tbsp lemon jc
1 tbsp garlic jc
15 drops Tabasco – adjust accordingly to your taste

I like to inject the turkey the night before. Hope this helps and good luck.

I guess I’ll try reducing the time to 3 min/per and see what happens next week.(Cub foods has a good deal on turkeys right now, buy one/ get one free.) I didn’t inject this one, but plan on doing the next one. A guy I know recomended using straight store bought italian salad dressing! I can’t do anything with much spice because of my wife, otherwise I’d make mine like a raggin’ cajun!

Thanks for the tip.

Jack…are you using peanut oil? It doesn’t burn as easily as vegatable oil. I was taught how to do my turkeys by a “good ole boy” from South Carolina about 10 years ago. I havent put one in the oven since. Its also fun to experiment with different injection recipes. I try mine on chickens first since they are much cheaper than turkeys if it ends up being a bust.

This thread reminds me…..I need to get me a new pot and rack. Think I am gonna go with Stainless this time.

In addition to the other tips, I find it varies slightly from bird to bird, some are pre-injected with a 10% solution, some are colder then others when you start frying. I use a thermometer to test for temp in the breast. Make sure you keep the legs unbound, I remove the little metal clip. When you fry it just long enough to keep the breast moist, the thighs will still have some red juices, not to worry this is normal.

Thanks for all the advise guys, I appreciate it.

Here’s another question for you, when I put the bird in on that rack that looks like a huge treble hook, it stands upright for a while, but then the bird wants to lift up just a little and roll a bit, usually trying to come breast side up. The bird stays under the oil except for the the tail piece, which I cut up and give to the dogs anyway. Is that an issue, and if so, how should I deal with it?

Jack,
I think the injection will help, and if you’re worried about too much spice, try a creole butter as suggested, flavorful and not real spicy. My wife and future daughter-in-law are both pretty spice conscious and they like it. Good Luck and keep frying

P.S. I think you’ll find alot of things that will come out good from that fryer.

dave

I almost forgot…I even fried a beef roast once. It was awsome! but mind you…it doesnt take long for med rare

Fishahollic – A couple of questions…
How long did you cook the roast for per pound?
Did you inject it?
Thanks! MIKE

It was about 8 years ago…I think about 5 minutes total. It was only about a 2 lb roasst tho. No, I didn’t inject it. It was very crizspy outside, but rare in the middle.

don’t they say that most grage fires happen thanksgiving day from people boiling turkeys in there?