Question about Turkey

Steve-O · Posted: Sep 05 2005 Post subject:

You want to keep it sheltered from the wind, but wind is not the big problem. The fires result from putting too much in at once. Too much water makes them boil up too fast and the oil spills over into the flames and "boom". Just be very careful when you lower turkeys in. Nice and slow.

The accident we had at the fish fry was when a guy dumped a whole bag of french fries at once into the oil. Everyone was okay, but it sure sobered us up in a hurry!
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CHRIS 1237 · BBQ Fan Joined: 15 Jun 2005 Posts: 229 Location: PA

bigabyte · Posted: Sep 07 2005 Post subject:

ohhh myyy.....

Thanksgiving is starting to come together! Smoked/Fried Turkey, grilled corn, mashed potatoes with smoked garlic, smoked yams, green bean casserole with smoked bacon, onion and mushrooms....

I better start testing these recipes out!
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--Mad BBQ Scientist
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bigabyte · Posted: Sep 07 2005 Post subject:

Guess I better get more cooking area too!
_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

Bunqui · Posted: Aug 04 2009 Post subject:

My wife rubs it with olive oil and layers the bird with bacon before baking. That does the trick. She loves bacon.... Very Happy

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roxy · Posted: Aug 04 2009 Post subject:

Bunqui · Posted: Aug 06 2009 Post subject:

Roxy,
Yeah. Laughing

Still hope to get good enough to do a turkey this Thanksgiving. That's why I'm skulking around these old posts. Been learning a lot here and doing better with steaks and chicken but the ribs need work. Embarassed

Thanks for all the tips and recipes I've picked up from you. Very Happy

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CharGriller 5050 w/ SFB
Cooking with gas and blowing Smoke

Weber Smokey Joe
LIAR#38

roxy · Posted: Aug 07 2009 Post subject:

SoEzzy · Posted: Aug 07 2009 Post subject:

The main thing to remember with this sort of fryer, is to not find the biggest Turkey possible, and to measure the volume of oil needed before you get it hot.

I've had Turkey deep fried, smoked and roasted at different times, and I've had them smoked and deep fried and smoked and roasted, but never had it done with all three techniques on the same bird yet.

If you understand that you just need to cover the bird with the oil, you don't put too much oil in, then there is less, (not zero, just less), chance of a spectacular fire that destroys your garage, house or 2500 acres of woodland.

The burners are standard propane burners, there can be some movement on the frame, but generally they burn pretty straight.
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Smoked Up · BBQ Fan Joined: 16 Feb 2009 Posts: 105

pyronoel · Posted: Nov 25 2010 Post subject:

My dad started frying them about 25 years ago. love it!

small birds are best, hard to finish a big one without turning the wings to charcoal.

A good tip- turn off your burner when you drop the bird. Only takes a minute. But if something bad happens, you slip, didn't realize there was a bunch of water in the bird etc.... there is no flare up, just a big mess.

Only takes a second to re-light.
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