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**NochEineMassBitte** · 11-14-2012, 04:36 PM

Deep frying two turkeys back to back. And yes, you can strain the oil and reuse it later.

**glenn514** · 11-15-2012, 10:59 AM

Quote:

Originally Posted by Jayhem

While deep frying a turkey tastes awesome who really wants to spend $30 on peanut oil just to deep fry one turkey?

On Friday morning, after the oil is cold, I will use a funnel and pour it back into the container. I don't even bother to strain it, because the sediment sinks to the bottom...just like in brewing...and when I use it the next time, I stop pouring before the sediment comes out.

I use the same oil to fry several birds, and then take it to a place that recycles it into motor fuel!

glenn514

**aubiecat** · 11-15-2012, 01:08 PM

**Bulls Beers** · 11-16-2012, 01:38 AM

Baked as always. Next year I'm gonna try the fry route...

**passedpawn** · 11-16-2012, 01:57 AM

ReverseApacheMaster · 11-16-2012, 03:00 AM

Laser beam eyes as usual.

**AnOldUR** · 11-16-2012, 01:00 PM

Induction?

Never fried a turkey before, but thinking about trying it using the 3500W Induction cooker that I boil wort with. Anyone here use induction to fry a turkey before? Pros or cons?

bobbrews · 11-16-2012, 03:27 PM

Some chef advice... This is by far the juiciest turkey I've ever made, also with crispy, rich skin...

*Get yourself a normal, non-kosher turkey.
*Brine for 24 hours with 60 grams kosher salt per every 2 liters of water. No need for sugar, lemon, or herbs in the brine.
*2-3 hours before it's time to cook, remove the turkey from the brine and pat dry.
*Remove the wishbone. Meanwhile, make a compound butter with minced herbs.
*Compound butter = 1 stick unsalted butter, 1 sprig rosemary, 3 sprigs thyme, 6 leaves sage, and fresh ground black pepper.

*Let the turkey come to room temperature before you smother with the compound butter, which should be pommade consistency.
*Add some chopped vegetables & herbs to the bottom of the roasting pan and inside the cavity of the turkey.
*Season liberally with salt and cook the turkey in a preheated 265 F oven for 2.5 to 3.5 hours, depending on the size of the bird. Baste every 30-40 minutes.
*The turkey breast and legs should read approx. 145 F internal temperature, but not much higher. If not, cook for another 20-30 minutes and check again.
*Remove from oven and tent with heavy duty foil for 1 hour. Do not eat. Do not worry about the lack of color.

*At this point, you can stuff it with partially cooked stuffing. Make sure the stuffing is at least 80% cooked.
*After an hour of resting, preheat the oven to 500 F. Baste the turkey for the last time.
*Roast uncovered for 10-12 minutes at 500 F. The skin will crisp up and darken.
*No reason to rest the turkey again. Begin carving whenever you want.
*Use the vegetables and brown bits in the bottom of the pan to make a gravy. Sprinkle the vegetables liberally with flour, then add hot water and/or stock. Bring to a vigorous boil, cook for 5 minutes, strain, and serve.

**dinnerstick** · 11-17-2012, 09:30 AM

Quote:

Originally Posted by ReverseApacheMaster

Laser beam eyes as usual.

recipe for a headache if you ask me. learned that the hard way...

emetcalf · 11-17-2012, 04:53 PM

Quote:

Originally Posted by bobbrews

*The turkey breast and legs should read approx. 145 F internal temperature, but not much higher. If not, cook for another 20-30 minutes and check again.

I was a little worried when I got to this part because I thought that was the end of cooking. But it wasn't, so its all good

I do this in one of these. My parents have used that roaster for years, so I don't really know how it compares to other methods, but I love it.