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Question about Turkey
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Steve-O
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PostPosted: Mon Sep 05 05 10:39 pm    Post subject: Reply with quote

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
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PostPosted: Mon Sep 05 05 11:08 pm    Post subject: Reply with quote

WoooDoggy wrote:
Has anyone ever tried smoking a turkey long enough to get the smoky flavor in and then frying it to crisp up the skin?

Just wondering if that would be good!




take a look at this link the guy on this site who smoked a turkey to 150 and finished it off in the fryer.
http://dannysbbq.com/restaurant.asp

I also love fried turkey I think it is one of the best ways to cook turkey.
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bigabyte
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PostPosted: Wed Sep 07 05 12:28 am    Post subject: Reply with quote

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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bigabyte
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PostPosted: Wed Sep 07 05 12:29 am    Post subject: Reply with quote

Guess I better get more cooking area too!
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Bunqui
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PostPosted: Tue Aug 04 09 5:19 am    Post subject: Reply with quote

My wife rubs it with olive oil and layers the bird with bacon before baking. That does the trick. She loves bacon.... Very Happy Very Happy
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roxy
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PostPosted: Tue Aug 04 09 5:48 am    Post subject: Reply with quote

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


Man, you have been digging deep to find this post.. Laughing
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Bunqui
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PostPosted: Thu Aug 06 09 11:35 pm    Post subject: Reply with quote

Roxy,
Yeah. Laughing 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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roxy
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PostPosted: Fri Aug 07 09 12:02 am    Post subject: Reply with quote

Bunqui wrote:
Roxy,
Yeah. Laughing 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


IMO, turkey is rather easy to cook and easy to mess up as well. Keep it simple and you will have great results. For me, I dont use a lot of wood for smoke as it can over power the flavour of the meat as well, it will really darken up the skin. Presentation is part of doing a turkey for the family and you want it to look good as well as taste good.



Beer can turkey cajan turkey injected with buffalo wing sauce.



Brined and a simple rub. Wild cherry wood for smoke.



Cajan turkey injected with buffalo wing sauce.
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SoEzzy
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PostPosted: Fri Aug 07 09 1:29 am    Post subject: Reply with quote

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
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PostPosted: Thu Nov 25 10 1:27 am    Post subject: Reply with quote

roxy wrote:
You will have to excuse my northern ignorance, but whats up with deep frying turkey. I have heard a lot about this, I can see smoking, but why fry it..?


Don't let this yankee in on our secret. He will be wanting to eat turnip greens and cornbread next. Very Happy
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pyronoel
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PostPosted: Thu Nov 25 10 2:23 am    Post subject: Reply with quote

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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