Well, I won't be deep frying the bird after all. We're having our turkey meal today, and wife decided to just roast it in the oven. It is a 20 pound bird, and that's really bigger than I like to deep fry, as I like those around 10-12 pounds or so. Now, I've got all that peanut oil I bought just sitting there. It won't go to waste, as we'll use it for frying fish, chicken, and probably a smaller turkey.
Just a quick tip. James makes a point, over about 12# and your bird gets too thick. It will not cook properly.
That too say, You can not substitute a big chicken for a turkey and deep fry it. In-laws raise big roasters, they brought one over and i fried it. Beautiful when I pulled it out, nice and golden brown. And raw as, (I'm being clean here, won't say it) it was raw inside. We popped it in the oven to finish, and it was delicious. But not for that days supper. Lucky, we always cook extra,and a bit.
There is a reason that fryers are called fryers. Someday, I want to try frying whole fryers. Might work. But, they cost more than cut up cluck. So I would have to pay too much, to possibly screw up supper.
Parents who say they have good kids..Usually don't!
Well, I won't be deep frying the bird after all. We're having our turkey meal today, and wife decided to just roast it in the oven. It is a 20 pound bird, and that's really bigger than I like to deep fry, as I like those around 10-12 pounds or so. Now, I've got all that peanut oil I bought just sitting there. It won't go to waste, as we'll use it for frying fish, chicken, and probably a smaller turkey.
We fry boston butts, they are better than turkeys and I really like the fried turkey.
CO School of Trades, Gunsmithing, '76 Clemson University '74 Go Tigers
I have had pretty good luck straining the used oil thru a funnel strainer when it cools. Put it back in the jug and keep it cool. It will last and you can use it over and over for several months.
Ah no! twice and its done.
Never take life to seriously, after all ,no one gets out of it alive.
Yes in tight blue jeans! Any way have done it a couple of times and was surprised how well it came out. A local Vietnamese restaurant serves deep fried beef with a garlic chili paste Yum!
Never take life to seriously, after all ,no one gets out of it alive.
We used to filet the breasts. Inject with cajuan seasoning then slice in strips. Make a coating of onion soup packet in flour and roll the strips in this and then deep fry. I laughed at my two year old grandson running around with one in his fist like a lollipop and chowing down.
I just saw this thread as I gave yesterday the day off. I have fried maybe 100 turkeys with no incidents. Done as many as 11 in a single morning-‘course I have a big pot. A really big pot. I can fry three 20lb birds at a time no problem. Just thaw them good, pat dry, use a good cable to lower them in and wait. Never been close to burning down the house, lol.
Couldn't deep fry this year due to the wind. Roasted using the Alton Brown way. 500* for 30 minutes then turn tye temp down to 350* for 2hrs. Perfect bird!