Home Forums Hunting & Shooting Hunter's Campfire Need help frying a turkey

My grandson is coming tomorrow and expects a fried turkey....its been many a year since I did one so any helpful
hints would be appreciated!

Make sure it is very dry before you put it in the oil! I used to take the bird put it in the pot and then fill with water to determine the optimum oil level when it is removed. That way no boil over.

I've done a couple but prefer them on my grill done like a beer butt chicken.

Best of luck to you!

Tonight, fill the pot with water with the turkey in it. Just enough water to cover the turkey. Remove the turkey. Mark the level of the water with the turkey out of the pot. this tells you how much oil to put in the pot. Hang the turkey up where ALL of the water can drain out. Dry it inside and out. Season the turkey by rubbing on the spices and injecting if you're going to.
Tomorrow, heat the oil to 350, make double darn sure you have ALL OF THE WATER OUT OF IT! Put it in the oil till it's done. Good eats!

" Each year on Thanksgiving day, fire departments respond to more than 1,000 fires related to deep fryers. These blazes cause more than $15 million in property damage annually, not to mention serious burn injuries."

turkey fryin' is 'spensive..........be careful out there!

Sounds complicated.

Plan B, just drop it in frozen:

Don't do it under the eaves of the house or in the garage.

Have fire extinguisher and video cam at the ready.

If you put it in frozen, it comes out juicy...

Have a camera handy.

The new oil-less fryers (basically outdoor oven) cost 150 bucks and work great!

Put an a frame ladder with a hook and rope to lower the turkey into the oil from a distance.

350 F for 3 min per pound. I only use 100% peanut or cottonseed oil. Take a wire and run it through the bird and fashion a handle out of it so you can lower the turkey into and take it out of the oil. I do not inject any crap into my birds and the only one I ever ruined was one I let a coonass inject. No salt or pepper, no nothing. Watch the temp very closely the entire process. Careful when you lower it in and keep the bird's vent pointed away from you. It'll float when done. A big cast iron pot is way better than those sorry aluminum pots you see everyone using - my pot holds three 20lb birds at a time. I generally wash my oil after a few times, but that is another story - makes that expensive oil last longer. Make sure the bird is totally thawed first!