Joined: Jun 2006 Gender: Male Posts: 529 Location: 15ac Caldwell Co. NC
Re: Fried turkey « Thread Started on Nov 23, 2006, 9:11pm »
Tried it for the first time today. It was a little bit of a fiasco. Cooked it for the suggested time. My cooker has a basket for the turkey. I pulled it up to drain and the oil inside the turkey was trapped - apparently the hole by the neck closed up. So I hooked the bottom of the basket and poured the oil out. I tilted it a little more to make sure I got it all and the turkey slid out into the fryer. I ran in and got some big forks and managed to get it out without burning myself. I did tear off a leg in the process. Brought it in and started cutting and it wasn't quite done. Popped the sliced meat in the microwave. It still tasted pretty good but it could have been better! Of course it could have been worse - at least we didn't have any company to witness my ineptitude.
Great meal anyhow! Here I am - full as a tick as they say in Alabama - waiting to be able to eat some pie.
Brad .... My toys - Tractors: Kama KM554, Belarus 250AS. ATV's: BRP Outlander Max 400, Kazuma 110. Welders: Lincoln SA200, HH135
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Re: Fried turkey « Reply #1 on Nov 26, 2006, 4:10pm »
I've never done it but out here it was the craze. Problem is that about 10 homes burned down exactly for the reason Bill said...too much grease and it spilled over causing fires! Rob-
Re: Fried turkey « Reply #3 on Nov 27, 2006, 9:46am »
Quote:
Deep fried ANYTHING is really good!
You got that right Joe! At camp, we charbroil our steaks but can't deep fry. You get a craving for it after a while. We always stop at the same place on the way home that has fried chicken and we eat that on the long drive home. So now it's part of our routine. Rob-
Re: Fried turkey « Reply #4 on Nov 27, 2006, 11:11am »
I didn't go the fried route...and apparently I did too good of a job with the Thanksgiving feast. I have been asked (or elected) to do it every year from now on.
Re: Fried turkey « Reply #5 on Nov 27, 2006, 11:15am »
I love fried fish too but especially fried chicken. I get the thighs because the meat is tender and delicious and the skin is crispy with that fat layer that squirts into your mouth as you chomp on it. I'm not exactly into health foods you know, so I love that stuff.
This place we stop at is a mini mart at a Shell station. They cook a fresh batch at noon so we try to stop there right after that and it's great. Easy to eat too when you're driving....and Coco loves the leftovers. Rob-
Joined: Jan 2007 Gender: Male Posts: 242 Location: eastern Ky
Re: Fried turkey « Reply #6 on Jan 27, 2007, 11:27pm »
Hey guy you're making me hungry. Try this some time ! take a turkey slice it thin like1/4''or less .bread it like fish and then fry it like fish. Itis goood
Re: Fried turkey « Reply #7 on May 18, 2009, 9:48pm »
Now that is a lot of brass air fittings http://www.liangdianup.com/subpages/airfitting_1.htm there is just about every type of air fitting that you could want. Wholesale prices too. I guess these could be used as small water pipe fitting also. I used some of the parts to make my babington wvo burner.
Joined: Jan 2009 Gender: Male Posts: 128 Location: Okanagan Valley B.C.
Re: Fried turkey « Reply #8 on Oct 21, 2009, 7:26pm »
Just happened to notice this thread.
I did a 14# turkey a couple of weekends ago for Thanksgiving [Canada] We were out camping and thought it would be a great treat.
Boy was it good. Took about 50 min and it was beautiful. Golden brown on the outside and tender and moist on the inside. We have had them before when we are camping and have tried chickens, turkeys, tempura battered veggies and seafood. All great and very fast. Biggest concern we found with the turkey is to make certain the neck end is totaly opened. If not it creates a pocket that "burps" when you lower the bird into the oil. When something is 400* you don't want any splashing. We usually start at 400 then try to maintain 375 for the duration. It seems to drop when you first put in the bird and you have to play a bit to get it back up and not go too high. We use the big "hook" thingee inside the large basket to make sure everything stays together. Smee
Joined: Jan 2009 Gender: Male Posts: 128 Location: Okanagan Valley B.C.
Re: Fried turkey « Reply #9 on Oct 22, 2009, 11:54am »
Hi, I edited the post and managed to get some pictures into it. Still having trouble though.
Does anyone know if Photobucket has changed the way it shows the links for the images recently. I haven't been into it for a couple of months and when I selected all the images and click the bar to generate links I get nothing. I had to select each image on its own, and copy the links from the little boxes below the pictures. Help..
I did a 14# turkey a couple of weekends ago for Thanksgiving [Canada] We were out camping and thought it would be a great treat.
Boy was it good. Took about 50 min and it was beautiful. Golden brown on the outside and tender and moist on the inside. We have had them before when we are camping and have tried chickens, turkeys, tempura battered veggies and seafood. All great and very fast. Biggest concern we found with the turkey is to make certain the neck end is totaly opened. If not it creates a pocket that "burps" when you lower the bird into the oil. When something is 400* you don't want any splashing. We usually start at 400 then try to maintain 375 for the duration. It seems to drop when you first put in the bird and you have to play a bit to get it back up and not go too high. We use the big "hook" thingee inside the large basket to make sure everything stays together. Smee
Hi Smee,
it was great to see all the pictures from your Thanks giving tour. When our children still lived with us we used to camp a lot. We had a 5 m camping trailer that time. Wait a minute, now I have grand children next door, I better take up the habit soon
Hi, I edited the post and managed to get some pictures into it. Still having trouble though.
Does anyone know if Photobucket has changed the way it shows the links for the images recently. I haven't been into it for a couple of months and when I selected all the images and click the bar to generate links I get nothing. I had to select each image on its own, and copy the links from the little boxes below the pictures. Help..
Hey Patrick,
Glad to have you back with us!!!
I have trouble with Photobucket from time to time.
If you keep having problem's,, Photobucket has a Help section,, and it may help you. Might be a setting or 2, that needs to be set differently,, but just a guess.
Anyway,, sure is good to have you back with us, Joe
biggerten Moderator ~ 3rd Officer member is offline
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Joined: Aug 2007 Gender: Male Posts: 266 Location: Near Superior, WI
Re: Fried turkey « Reply #12 on Oct 23, 2009, 9:13am »
It means getting up at 3AM or 4AM (if you want them done by, say, 1PM), but I traditionally smoke a turkey for Thanksgiving and again at Christmas. But last year is was like -15F Christmas morning, it's getting tough to will myself out of bed. I have a propane smoker, so that holds the temp nice, but I have to go out every hour or so to put some more chips in the box.
Joined: Jan 2009 Gender: Male Posts: 128 Location: Okanagan Valley B.C.
Re: Fried turkey « Reply #13 on Oct 23, 2009, 1:45pm »
Hi All, I don't know what is going on with the photo uploading thing. I asked Photobucket and they suggest changing the browser to IE8. I hate changing, as there always seems to be something that crops up with new software, then I have lost one that worked just fine. As to the turkey cooking I have had some overcooked stuff too. Each time the temp was too high in an effort to rush the cooking time. We've found that around 375 works best for what we do. As the heat is lost to start, the temp is usually around 400 when something is put into the fryer. I got my fryer at Cabellas for $65 with three baskets and the termometer and srynge etc. The flavour injecting is ok but too much hassle for me. I do like the ability to do a variety of things for a gathering. We often have 4-5 pots going at the same time with different stuff in them but there's 20 or so people around too. Haven't used it as a steamer yet but should be good for that. BTW I love smoked turkey, never done one but we used to do a lot of fish. I may have to try that.Think there is still a little one around somewhere. How about a recipe or instructions. I'm guessing you use a "hot smoke"
Yuchai Dozer, Model YCT 306-Z, Jiangsu Jiandong TY395E3-GL01 3 CYL Diesel Engine, Manufacture Date is 05-12.
biggerten Moderator ~ 3rd Officer member is offline
God Bless America
Joined: Aug 2007 Gender: Male Posts: 266 Location: Near Superior, WI
Re: Fried turkey « Reply #14 on Oct 25, 2009, 6:44pm »
Yes, I use a 'hot' smoke, 275F-300F. I brine the turkeys for a day or so, the basic brine recipe is 911 - 9 cups water, 1 cup sugar, 1 cup salt. As mentioned, I have a propane smoker, so getting a steady temperature is easy. There's a little cast iron box for chips, I need to put new chips (apple, cherry) in every hour or so. It generally takes 6 hours or so for a 12-14 lb bird, maybe longer. It's not a science. I look for an internal temp of at least 160F, but prefer higher.
I generally use less salt in the brine, and have been experimenting with replacing the water with apple juice or pineapple juice or cranberry juice or what have you. Also the use of extracts - rum, raspberry, etc. Using molasses instead of sugar, brown sugar vs white sugar, etc etc.
I haven't settled on a 'best' recipe, don't know if I ever will - experimenting is part of the appeal.
Joined: Jan 2009 Gender: Male Posts: 128 Location: Okanagan Valley B.C.
Re: Fried turkey « Reply #15 on Oct 25, 2009, 7:49pm »
That is definitely a hot smoke for sure. I don't think I ever checked the temperature when we smoked fish. Used an old "frig" with a hotplate on the bottom. Used to cut rounds of Alder, about 2-3 inches thick, let them dry, then break them into blocks and put them on edge, in an old cast iron frypan. Just made sure the pan had blocks to burn and kept it that way 'till the fish was done. Some like the end product dry but I liked some moisture so used to put mine on the lower shelf. Couple of days and they were done sometimes sooner. Just had to keep tasting during the process to be sure. The brine was just water with enough salt added to float a raw potatoe. Just cut a spud in half and throw it in the pot. Add salt and stir and when the spud floats, the brine was right. We always used brown "Demerara" sugar but don't really remember how much. Just remember shaking it all over the pans of fish. All this thinking about smoked food is making me hanker to do some. Maybe have to get some fish before the lakes freeze up. That idea of using juice sounds good. We used to use wine that wasn't quite up to spec, although that was sometimes questionable. Sometimes if we were out for a few days we'd rig a teepee kind of thing with fish fillets hanging in that. The fire was placed about 10-15 feet away and always lower in elevation. We had some stove pipe to bury in the ground to funnel the smoke and made fires with lots of green alder or birch in a pit at the end. It took longer as there wasn't much heat but you really get a nice smoke. The Indians used large cedar-shake long houses with the fires inside in floor pits. They used to set up next to the river when a run was on and smoke as they fished. Good eating when they were done but you had to go into the smokey interiors to add fuel. Do that a couple of times and you smell like the fish. Your eyes would run for hours. Maybe that's why the fish tasted so good.
Yuchai Dozer, Model YCT 306-Z, Jiangsu Jiandong TY395E3-GL01 3 CYL Diesel Engine, Manufacture Date is 05-12.
biggerten Moderator ~ 3rd Officer member is offline
God Bless America
Joined: Aug 2007 Gender: Male Posts: 266 Location: Near Superior, WI
Re: Fried turkey « Reply #16 on Oct 26, 2009, 12:16pm »
That is the classic way, a cold smoke. But for a Thanksgiving or Christmas turkey, the hot smoke is a little more practical. Now, if I were smoking for preservation, I'd be curing and smoking. When I retire and go to live at the lake, I'll try my hand at making bacon, and I'll need the cold smoke for that.
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I ran in and got some big forks and managed to get it out without burning myself. I did tear off a leg in the process. Brought it in and started cutting and it wasn't quite done. Popped the sliced meat in the microwave. 
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