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Deep-fried Turkey
Source: Cooking.com
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 Reviews:  9   Viewing: 1 - 9  
Rating: 4
by: Michele, MN Reviewed: 11/05/2009
Cottenseed Oil
I have used peanut oil which works fine but the best oil I find is Cottonseed oil. It actually tasted better then peanut oil and has a longer shelf life so I have been able to strain it and use a few more times.
12 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Margie, MB Reviewed: 11/05/2009
Deep-fried Turkey
One extremely important step in using the deep fryer - turn the burner off before putting the turkey in or taking it out of the oil to prevent oil fires.
16 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: Steve Reviewed: 11/05/2009
We have a come a long way beyond this recipe
Receipe is too simple. Try 13# remove parts, trim, make note of estimated weight, wash turkey. Place in a brine overnight and keep topped with ice. Remove, rinse and dry. Set bird on a cookie sheet and rack with newspaper and papertowels below. Make a good injection and inject the bird. Put a rub on the bird and tent with foil and place in frig. Next day pull bird out 1.5 hours before frying, at this point I put a small fan blowing in the cavity, the dryer the better (less spatter). Out of words
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Rating: 3
by: John, PA Reviewed: 11/04/2009
No Canola Oil...!!!
You have to think about the "smoke point" for any oil used in these kinds of deep friers. Canola and other similar oils have too low a smoke point. You have to use Peanut Oil, period...!!! Peanut oil will give a great taste while providing a higher smoke point...! Enjoy...!
23 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 1
by: BARBARA Reviewed: 11/04/2009
DEEP FRIED TURKEY
I agree with everything that has been printed so far except for one thing - marinate the turkey the night before with all of the seasonings that you will use, cover and refrigerate over-night. Fry the next day. This makes all the difference!
16 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Christine Reviewed: 11/04/2009
Have been doing deep fried turkey when we had to tie string aroung the legs to get it out of the pot. Peanut oil is a must and be sure that the turkey is completely thawed out. Coat it with oil and seasonings then deep fry it. 3 mins per lb + 5 mins. 10 lb turkey takes 35 mins. We do it for tailgating at UofM. It's great. We did it for Thanksgiving and my husband got busy watching football- try eating a hockey puck turkey. Got to watch it in the pot. Use giblets for gravy.
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: John, IA Reviewed: 10/21/2009
USE PEANUT OIL!
I agree completely with the previous reviewer. I have been frying turkeys for years. In fact, I regularly fry seven or eight of them, using four electric fryers, for a pre-Thanksgiving feast for an organization I belong to. But PLEASE use peanut oil! It makes ALL the difference! And don't skimp on the amount of time (in minutes) it takes to fry the bird. Deep-fried turkey is moister and tastier, in my opinion, than baked. Use the giblets for gravy, and bake stuffing in the oven.
49 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 3
by: Cheryl Reviewed: 10/21/2009
Deep Fried Cajun Turkey
First heat oil (vegetable or peanut) to 250 degrees, inject turkey in several areas with a mixture of seasonings such as butter, salt, pepper and cayenne pepper. Fry turkey at 3.5 minutes per pound. Slowly insert turkey into oil very carefully. I also do not cook a turkey above 12 pounds! In 42 minutes you will have very juicy turkey and no need to worry about leftovers!
17 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Mario N Reviewed: 10/16/2007
Two items to change in your Recipe. When Measuring the Pot, remeber to mark the inside of the pot with a nail mark. This helps when it come time to use the equipment again. Second item, use peanut oil instead of Canola or vegatable oil. Although peanut oil is more expensive than the other two types. I've seen Turkeys fried with these other types of oil dry out and damage a turkey and theres no way to save them.

This I experienced first hand one Thanksgiving, when a relative came to me with a Turkey that another relative fried in oil. And asked me to salvage it. I took one look at it, then head for the ash can.

Other wise the reat of Recipe is fine.
105 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  9   Viewing: 1 - 9  
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