Deep Fried Turkey

**arturo7** · 12-24-2010, 11:55 PM

Going to try deep frying a turkey tomorrow. (I knew I should kept my mouth shut about the big pot and burner)

I figure peanut oil at 325-350F, 3:00 per pound for a 13 pound bird. Doing a dry rub before it goes in.

Any tips or suggestions would be welcomed.

strat_thru_marshall · 12-25-2010, 12:01 AM

Quote:

Originally Posted by arturo7

Any tips or suggestions would be welcomed.

Make sure it's 100% completely thawed and dry!!!!!

**arturo7** · 12-25-2010, 12:06 AM

Quote:

Originally Posted by strat_thru_marshall

Make sure it's 100% completely thawed and dry!!!!!

Ha! My bird ain't froze!

Plus, we're going to put a ladder over the pot and lower it with a rope.

strat_thru_marshall · 12-25-2010, 12:14 AM

Quote:

Originally Posted by arturo7

Ha! My bird ain't froze!

Plus, we're going to put a ladder over the pot and lower it with a rope.

good call. Have you watched the Good Eats episode on deep frying a turkey? Alton talks about setting the oil to 275, dunking the bird, then raising it up to 350-375 once the bird is in to reduce splatter and the potential for overflow.

**arturo7** · 12-25-2010, 12:40 AM

AB is where I got the ladder concept. The 275 idea is worth consideration. Thanks.

**dataz722** · 12-25-2010, 01:11 AM

Quote:

Originally Posted by arturo7

Ha! My bird ain't froze!

Plus, we're going to put a ladder over the pot and lower it with a rope.

Thats what I did this past thanksgiving and it worked great. I will never do another one without it.

**worstbrewing** · 12-25-2010, 02:31 AM

My friends and I do one every Thanksgiving, and just started doing it for Festivus last night. We don't use the ladder idea, but that does sound like a good way to do it. Never really have problems just putting it in with the basket, but it's definitely something to be careful about. If you've never had deep fried turkey, you're certainly in for a treat!