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(Today)   Deep-fry a turkey without burning down the house. Step 1: Don't invite David Byrne   ( bites.today.com) divider line
    More: PSA, Food & Wine, spillover effect, cornbread, turkey fryers, market trends  
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4334 clicks; posted to Main » on 20 Nov 2012 at 10:54 AM (5 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»

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2012-11-20 11:04:54 AM  
1 vote:
Local Lowes has 3 gallons of peanut oil for $47.88. So, no turkey frying here. I will BBQ mine on the smoker with about $3 worth of charcoal and free wood that I cut on my property.
2012-11-20 10:57:00 AM  
1 vote:
Are you supposed to heat the oil to THREE! HUN! DRED! SIX! TY! FIVE! DEGREES! ?
2012-11-20 10:01:42 AM  
1 vote:
Not bad advice. To add...

They are correct about frying on a wood deck. *However*, if you know what you are doing, this shouldn't be a problem. For one thing, lay down cardboard (frying on wood or concrete) - it helps with splatters or oil drips.

If you are using a standard 36 quart fry-pot (narrow tall pot), use 3 gallons for a 12-16 pound turkey (frozen weight). I typically get 14-15 pound turkeys. 3 gallons in a 36 quart pot will pretty much cover the turkey and not splash up too much unless you have your oil too hot.

I've seen recipes call for up to 400 degrees on the oil. That is insane. For a 12-16 pound turkey, I try to cook at 325 degrees but not much higher. And you have to be attentive while it is cooking to adjust the temperature/gas. I use the range from 3 to 3.5 minutes a pound - so for 14 pounds I'll check it at 40-ish minutes.

If you want to be safe, turn off the gas at the tank right before you put the turkey in the oil. Once it is in and the oil has "settled" a little, put the grease thermometer in, and put the lid on (will not be completely on of course), and then relight the burner.

And if you want to get the most out of your turkey (no nuked meat and very juicy), take it out when the thickest part of the breast hits 165 (anything not done will become done as it sits before carving).
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