Deep fried turkey question. I know it's not smoking.

Discussion in 'Poultry' started by jrpitdog, Nov 17, 2014.

  1. jrpitdog

    jrpitdog Newbie

    So I plan on doing my 4th deep fried turkey this year. I was wondering if anybody could see a problem with using the oil itself to measure the amount to use? Most instructions say to place the turkey in the pot then fill with water until covering, mark location then dump out and fill with oil. Problem is now you got to dry your turkey and pot again. Seems like you could just do the same thing with oil, pull out the turkey and just leave it alone until the oil is heated. You could of course do your injections and rub still.
  2. gilayles

    gilayles Newbie

    I've deep fried a number of birds and never thought of that..... I don't see any reason why not aside from the mess factor of an oily bird laying around while the cooker heats up.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    ABSOLUTELY NOT  [​IMG]  If you are talking about pouring the oil in and then introducing the Bird to see how much is needed (before heating) , NO[​IMG]  This will cross contaminate the oil.

    If you mean pour oil in ,heat and add Bird to cook , ABSOLUTELY NOT[​IMG]  Extreme Fire hazard. Do it right and use water to cover, just the Turkey , then  add oil to that mark and no more. Heat to fry. NO SHORTCUTS[​IMG]

    As you lower the Bird in a pot of 375*F oil, first , turn the flame off by closing the Propane ,then slowly lower the Bird in ,  when the Oil boils out because of the cold bird. Then re-light and fry your Dinner.

    We want you back and to have a great T-Day.


    Have fun and . . .
    Last edited: Nov 18, 2014
    country73 likes this.
  4. dalglish

    dalglish Fire Starter

    I have to agree on the above, just stick to the water method for measuring the correct amount of oil.

    I have a question related to this though, does anyone see a problem using my maverick wireless thermometer on the turkey as it's deep frying? I just wonder if the probe and wire being submerged in oil would be a problem...
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    DO NOT SUBMERGE the shielded part of the cable.... if you want to check the temp of the bird..... cut short the cooking time... turn off the flame, pull the bird and check the temp.... remember, there will be carry-over and a temp increase in the meat.... have help when pulling the bird... hot oil is very dangerous... have a plan.... do not cook on a wooden deck.... and all the other safety tips that came with the cooker.....
    dalglish likes this.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    3.5 minutes per # at 350* will do the trick w/out needing your thermometer
    Last edited: Nov 18, 2014
    country73 likes this.
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Leave the Turkey in the vac pack it comes in then fill with water, mark it and your good to go. As stated before be save.
  8. jrpitdog

    jrpitdog Newbie

    Oldschool, please explain what you mean by cross contamination. My plan is to put the bird in first then pour the correct amount of oil in over it. Pull the bird out, let drain a bit then start heating the oil. There will be no 'contaminated' oil going back to the jug.
    Last edited: Nov 18, 2014
  9. radioguy

    radioguy Smoking Fanatic

    Not sure about cross contamination thing. Use water to find proper amount. Make sure to drain bird in fry pot. Blot dry with paper towel inside & out. Not a big deal to dry have a lot of time before oil gets to temp. If its windy build a wind break. That will help keep temp up.

    Now I'm craving some citrus brined fried turkey!

  10. There is no problem using the oil method just a little messy.
  11. java

    java Smoking Fanatic

    I wouldnt think cross contamination would be a problem as you are heating the oil afterwards.

    Hey Radioguy, what is this citrus brine thee speak of ?
  12. jrpitdog

    jrpitdog Newbie

    Yes please divulge. I usually just do a Cajun rub, sometimes inject. I am thinking about doing a brine this year, I love the Cajun rub so much, not sure what brine goes well with a Cajun rub.
  13. radioguy

    radioguy Smoking Fanatic

    Citrus brined bird, just for something different.   I cut down on the oranges and orange concentrate.   Even just a bit of lemon / lime zest in a standard brine does wonders.

  14. figjam

    figjam Meat Mopper

    This will not work as you would not account for the "air" that is inside the vac pack (ie the cavity of the bird).
  15. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Just brine the bird in the pot. You can mark the level while you're brining, and since you're going to remove the bird to dry it anyway, no extra steps.
  16. superdave

    superdave Smoking Fanatic

    I always do things the hard way, so, my mind immediately jumps to smoking the bird for a while and then dropping in the grease. 

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