rlib55

I am planning on frying a turkey this weekend for the second time. While I am familiar with the process from doing it once before, I do have a few questions for anyone out there who has got significant experience at this. Anyone able to help me out with these?

1. Question 1
   The first and only time I fried a turkey was last December. I filtered and saved all of the oil when I was done,. but did not refrigerate or freeze it. Is this still safe to use?
2. Question 2
   I have purchased a bird that is almost 16 pounds. Most of the recipies that I see on line don't suggest frying a bird this large. Others suggest that it is okay if I cut off the legs and wings to fry them first. Does anyone have guidance on frying a bird this size correctly?
3. Question 3
   Does anyone have any favorite turkey frying recipes? I am obviously familiar with the simply cajun flavoring injection recipe.

Thanks for any guidance in advance.

RLIB55

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stevo

To answer question 1, I think so. At least I hope it is. I did the same thing where I filtered the oil and saved it, but I think I used it within 6 months. I've got a deep fryer in the kitchen, so I go through a lot of frying oil. I would use it if thats all I had.

I would say fry the bird if it fits in the fryer, just put less oil in it so it doesn't spill over with the turkey in it. I've fryed a 14 pound bird before.

As far as recipies are concerned I always stick with the injections. The peanut oil pretty much works like magic.

Hope your turkey turns out well.

Irishsean

Cajun fried turkey is awesome!

Ingredients
1/2 Cup kosher salt
3 Tablespoons onion powder
3 Tablespoons black pepper
3 Tablespoons white pepper
2 Tablespoons sweet basil
2 Teaspoons bay leaves, ground
1 Tablespoon cayenne pepper
2 Teaspoons file powder
3 Tablespoons garlic powder
1 1/2 Tablespoons paprika
1 10-12 Pound WHOLE TURKEY, non self-basting
4 to 5 Gallons peanut oil, See Note

Stir salt, herbs and peppers together. Mix until well blended. Use 1/2 to 2/3 cup for a 10-12 pound turkey. May be stored for several months in an airtight covered jar.
Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. Place in a large pan and rub the interior and exterior of the bird with seasoning mix. To allow for good oil circulation through the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail as they may get caught in the fryer basket. Cover pan and place in refrigerator overnight.
Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.)
Add oil to a 7-10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F., (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes).
Meanwhile, place the turkey in a basket or on a rack, neck down.
When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.)
Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F. or below, oil will begin to seep into the turkey.
Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated.
When cooked to 170 degrees F. in the breast or 180 degrees F. in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.)
Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving.
NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

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rlib55

Many thanks to both IrishSean and SteveO22 for the great info.

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TheBeermaster

Pitch that oil, Its rancid.

jam a digital thermometer into the bird and fry until you reach the necessary Temp Dont hit any of the bones, it'll throw your readings off

Recipe: up to you, Cajun sound yummy tho

Measure everything with water first: Pot, Bird, etc so you know which amount to use and keep plenty of beer on hand

rlib55

Thanks to all...the turkey turned out great.

I decided to go with the old oil, luckily it turned out to be just fine.

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dman2

Good to know about the old oil. We fried two turkey breasts cajun style. It was great!!
Thanks for the recipe irishsean. Will have to give that one a try next time around.

theFez

i'm really surprised that oil was ok. i would definitely suggest spending a few bucks on new oil versus possibly ruining dinner because of old stuff.

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