In article >,
> wrote:
>Eddie > wrote:
>> []
>> FYI
>>
>Yep. The learning curve gets really steep when your first attempt is
>fraught with a series of calamities. Been there. Done that. Don't give up.
>You can re-use the oil. Now you know how much to use next time. You now own
>the injector. Get a thermometer that you can hang on the side of the
>cooker. And don't break it, pinchi! You can deep fry chicken, duck, goose,
>probably rabbit, squirrel, donuts and other stuff I haven't tried either.
>
>The dogs are definitely a problem, as are toddlers.
>Ya need a bigger pot for them!
>
>FYI? You sayin' F*** You Idiots?

I read it as "For Your Information" like the TV shows, but use whatever
works for you. :-)


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Eddie wrote:

> The turkey turned out very good. But I don't think it's worth all the
> expense and labor that goes with it. First, I had to buy the turkey,
> then I had to buy the oil ($33 at Costco) then I had to buy an
> injector/marinade kit ($12) then I had to buy the gas (also $12) I
> already had the pot and the accessories. As soon as I handled the
> thermometer it broke. Brand new too. So I had to eye-ball the whole
> cooking time. Then someone had to constantly monitor the cooking and
> it was cold Christmas night! Before that, all the dogs have to be
> isolated and they barked to high heaven for one hour. Earlier I had
> borrowed a cooker, which leaked gas at the valve right away. When the
> flame touched the escaping gas it damn near burned the hose. Quickly
> shut 'er down and repaired the valve. Then turned out I had about 1
> inch too much oil, and yep, when the bird was lowered it started
> splashing out. I quickly had to place a metal pan where the oil was
> landing. It finally settled down. Per a site I found it said to
> occasionally stir the bird in the oil, which we did several times.
> Not knowing the temp. of the oil, I did a visual check until I thought
> the color was about right. Pulled it out after about 70 minutes.
> I'm gonna stick to Q'n in my K.
> FYI
> Happy New Year
> Eddie

Yeah, the first time's always the worst. As for too much oil in the
pot... if you try it again put the bird/whatever in the pot and cover
it with water. Then take the bird/whatever out and check the water
level that's left. That's how much oil you need. (After you dry
everything well of course. ;-) )

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Eddie wrote:

> Happy New Year
> Eddie

Eddie, don't feel bad. What is it they say this time of year, "It's
the thought that counts".

It's true that deep frying has some distinct advantages. It produces an
amazing skin, but you have to put up with a whole lot of trouble and expense
to get it.

I prefer my smoker, but I've shown up at several friend's houses to partake in
their deep fried turkey. Kinda like the way I show up to take a ride in their
boat

Happy New Year back at ya!

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Eddie" > wrote in message
...
> The turkey turned out very good. But I don't think it's worth all
the
> expense and labor that goes with it. First, I had to buy the
turkey,
> then I had to buy the oil ($33 at Costco) then I had to buy an
> injector/marinade kit ($12) then I had to buy the gas (also $12) I
> already had the pot and the accessories. As soon as I handled the
> thermometer it broke. Brand new too. So I had to eye-ball the
whole
> cooking time. Then someone had to constantly monitor the cooking
and
> it was cold Christmas night! Before that, all the dogs have to be
> isolated and they barked to high heaven for one hour. Earlier I had
> borrowed a cooker, which leaked gas at the valve right away. When
the
> flame touched the escaping gas it damn near burned the hose.
Quickly
> shut 'er down and repaired the valve. Then turned out I had about 1
> inch too much oil, and yep, when the bird was lowered it started
> splashing out. I quickly had to place a metal pan where the oil was
> landing. It finally settled down. Per a site I found it said to
> occasionally stir the bird in the oil, which we did several times.
> Not knowing the temp. of the oil, I did a visual check until I
thought
> the color was about right. Pulled it out after about 70 minutes.
> I'm gonna stick to Q'n in my K.
> FYI
> Happy New Year
> Eddie

Hi Eddie,

I'm sorry that you had so much trouble with the bird. (The first
couple of times my Father-In-Law and I fried a turkey it involved wire
around the wings to flip it and a small rendering kettle.) The 2
things I can add is that from connecting the hoses to disconnecting
the hoses is approximately 2 hours for me now. (I'll do this while
the bird is being BBQ'd.) Also, it makes the holiday meal a little
more special when we have both a BBQ'd turkey and a fried turkey.

Happy New Year,

TomD

On Mon, 29 Dec 2003 07:19:26 GMT, Eddie >
wrote:

>On Sun, 28 Dec 2003 09:57:26 -0500, Steve Calvin <
>>> I'm gonna stick to Q'n in my K.
>>> FYI
>>> Happy New Year
>>> Eddie

<SNIP>

Here are my basic turkey frying instructions. I've fried over 50
turkeys.


Basic Frying Turkey Directions

1. Have a fire extinguisher handy, maintain control of children and
dogs. Be reasonably sober. <.03 BAL till done frying

2. Put turkey in pot fill with water. Remove turkey. Mark water line.
Pour out water. Fill with oil to line.

2.5. If over cement, cover floor under and around cooker with oil
dry/non-flammable kitty litter.

3. Heat oil to 350 degrees.

3.5 Ensure that the turkey is patted dry inside and out.
3.75 Do not stand over pot holding turkey with two hands, fabricate a
pole to allow two people to stand to either side and lower turkey.

4. Slowly lower turkey into pot about 1/3 of the way. Hold for 10
seconds. Lower 2/3 way. Repeat till submersed. Expect some splatters.
Ignore pain of minor splatter burns. Long sleeves and gloves
suggested.

5 Cook 3 1/2 minutes per pound.

5.5 Watch oil temp as cooking progresses, you will be able to
decrease heat as the turkey comes up to temp.

6. Remove and let drain over pot or ground.
7. Let sit for 20-30 minutes. Increase BAL to your personal
preference (Optional). Then carve, unless BAL too high. Let wife
carve.

Recipe.
Melt 2 sticks of butter.
Add 1 cup of hot sauce, 2 Tablespoons each onion and garlic juice.
Inject above mixture into breast, thighs, legs and wings
Let sit overnight in refrigerator
Rub with Tony Chaceres Cajun Seasoning or you favorite rub.

Bruce

,
> then I had to buy the oil ($33 at Costco)

The Peanut oil is overrated. The $12 frying oil works just fine.



then I had to buy an
> injector/marinade kit ($12)


No you don't. That's just a marketing ploy at the BBQ Glalore store.

Spud

On Sun, 28 Dec 2003 04:20:50 GMT, Eddie >
wrote:

>I'm gonna stick to Q'n in my K.
>FYI
>Happy New Year
>Eddie

Eddie,

Yup, the first time can sure be a pain.

Having deepfried a good number of turkeys at this point (up to 4 at
the same time for a big cookout) I can tell you that it does get
easier with experience. As soon as I figured out that you almost
ALWAYS need less oil than you think...well, that helped a lot.

One thing that I did after the first two birds was to scratch a line
in the inside of the pot at the oil level for cooking a 14lb bird.
this gave me an approximate oil line for future birds and has worked
well. Next, using the tallest and narrowest pot you can find will
allow you to use less oil. I have seen some pretty wide pots being
sold with Turkey frying kits and they don't make much sense to me
(other than the wider pots being more stable and less likely to be
tipped).

As for reusing the oil, this works best if you filter it well. They
have some pretty good funnel and filter sets available and if you are
going to keep the oil over a few days, I suggest filtering it twice.
While most folks suggest getting peanut oil, you can do fine with the
costco deep-fry stuff or check out your local restaurant supply
store(cheaper by far than peanut or name-brand oils).

The big thing is to treat the whole shinding with the appropriate
respect. 2-4 gallons of boiling oil is nothing to fool around with.
No kids, no pets, no fidgety neighbors or significant others should be
allowed near the hot oil, period. A friend of mine had a slightly
inebriated guest get near his deep fryer and dropped a half full beer
into his fryer...the thing foamed up like crazy and sprayed hot oil in
a 5 foot radius. Luckily no one was hurt.

All of that being said, a good deep-fried turkey is great.

:-)

-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)

> As for reusing the oil, this works best if you filter it well. They
> have some pretty good funnel and filter sets available and if you are
> going to keep the oil over a few days, I suggest filtering it twice.


Long ago I was a fool that filtered fryer oil at a McDonalds. For an 18-year
old, that's gotta be one of the most unappreciated-dangerous jobs
around. ---filter an entire commercial fryer's worth of oil while it's still
hot. Then do it four more times (three for fries, one for nuggets and last
the fish). Anyway, they had some acronym of the things that were bad for
cooking oil. Salt, sugar, air, water, and something else. Heat? Keep that
stuff to a minimum and the oil will last longer.


>A friend of mine had a slightly
> inebriated guest get near his deep fryer and dropped a half full beer
> into his fryer...the thing foamed up like crazy and sprayed hot oil in
> a 5 foot radius. Luckily no one was hurt.

Lucky is right. Was the turkey ok?

> All of that being said, a good deep-fried turkey is great.

It sure is. I had some deep-fried venison a few weeks ago, and that was damn
good, too.

-John O

FWIW:

I fried my first bird for Thanksgiving. Did a practice run on a
chicken the week before.

In addition to all the very good advice already posted I would
recommend a $15 oil pump that made clean up a breeze. Just let the
oil cool to 90 degrees and the battery pump does the job. Should be
stocked at your local store right where all those other frying gadgets
and gizmos are.

I created a little concrete pad from four 8x8 concrete pavers in the
backyard away from the house, little ones and the patio.


Rob

Q 4 all so long as it's not parboiled.

Bruce wrote:
> On Mon, 29 Dec 2003 07:19:26 GMT, Eddie >
> wrote:
>
>> On Sun, 28 Dec 2003 09:57:26 -0500, Steve Calvin <
>>>> I'm gonna stick to Q'n in my K.
>>>> FYI
>>>> Happy New Year
>>>> Eddie
>
> <SNIP>
>
> Here are my basic turkey frying instructions. I've fried over 50
> turkeys.
>
>
> Basic Frying Turkey Directions
>
> 1. Have a fire extinguisher handy, maintain control of children and
> dogs. Be reasonably sober. <.03 BAL till done frying
>
> 2. Put turkey in pot fill with water. Remove turkey. Mark water line.
> Pour out water. Fill with oil to line.
>
> 2.5. If over cement, cover floor under and around cooker with oil
> dry/non-flammable kitty litter.
>
> 3. Heat oil to 350 degrees.
>
> 3.5 Ensure that the turkey is patted dry inside and out.
> 3.75 Do not stand over pot holding turkey with two hands, fabricate a
> pole to allow two people to stand to either side and lower turkey.
>
> 4. Slowly lower turkey into pot about 1/3 of the way. Hold for 10
> seconds. Lower 2/3 way. Repeat till submersed. Expect some splatters.
> Ignore pain of minor splatter burns. Long sleeves and gloves
> suggested.
>
> 5 Cook 3 1/2 minutes per pound.
>
> 5.5 Watch oil temp as cooking progresses, you will be able to
> decrease heat as the turkey comes up to temp.
>
> 6. Remove and let drain over pot or ground.
> 7. Let sit for 20-30 minutes. Increase BAL to your personal
> preference (Optional). Then carve, unless BAL too high. Let wife
> carve.
>
> Recipe.
> Melt 2 sticks of butter.
> Add 1 cup of hot sauce, 2 Tablespoons each onion and garlic juice.
> Inject above mixture into breast, thighs, legs and wings
> Let sit overnight in refrigerator
> Rub with Tony Chaceres Cajun Seasoning or you favorite rub.
>
> Bruce
>

Bruce,
I've participated in the deep frying turkey process a few times and while I
like the finished product, have never been convinced that the expense and
effort is worth it, but if I were to succumb to the mania, I'd sure follow
your instructions.
Jack Curry

On Mon, 29 Dec 2003 22:46:42 GMT, "Jack Curry" <Jack-Curry
> wrote:

>
>Bruce,
>I've participated in the deep frying turkey process a few times and while I
>like the finished product, have never been convinced that the expense and
>effort is worth it, but if I were to succumb to the mania, I'd sure follow
>your instructions.
>Jack Curry

<SNIP>

Thanks for the compliment. I usually plan a few other frying events
around the same time. I usually save the oil and will use some to fry
some hot wings, maybe have a fish fry, etc. The oil is always used
twice. I also have an extra fridge to store a 5 gallon bucket in.

Instructions about fire extinguisher and BAL levels are a pet peeve.
Especially for testosterone laden beer guzzlers. <G>

Bruce

"Bruce" > wrote in message
...
>>
> Instructions about fire extinguisher and BAL levels are a pet peeve.
> Especially for testosterone laden beer guzzlers. <G>
>
> Bruce
Hey Bruce I resemble that incineration

Buzz

On 29 Dec 2003 13:10:04 -0800, (Rob) wrote:

>FWIW:
>
>I fried my first bird for Thanksgiving. Did a practice run on a
>chicken the week before.
>
>In addition to all the very good advice already posted I would
>recommend a $15 oil pump that made clean up a breeze. Just let the
>oil cool to 90 degrees and the battery pump does the job. Should be
>stocked at your local store right where all those other frying gadgets
>and gizmos are.
>
>I created a little concrete pad from four 8x8 concrete pavers in the
>backyard away from the house, little ones and the patio.
>
>
>Rob
>
>Q 4 all so long as it's not parboiled.

One note about those pumps...they have a notoriously short lifespan
(plastic - break easy).

The best setup I ever saw for DFT was the first time I had it. A
fellow here in Eugene that did a lot of DFT for parties and such. he
had some nice custom equipment:

1. He had a 7 foot tall tripod & chain winch setup for lifting the
turkey (he fried up to 24 lbs birds in his fryer) and lowering it into
the frypot.

2. He had a custom deep-fry pot with a hi-temp spigot added at the
bottom for pouring out the oil when he was finished frying.

3. He had a special oil-cooling system which consisted of a funnel at
the top attached to a a coil of copper tubing that went down through a
narrow container that he filled with ice.

When he was done cooking the turkey, he waited just a short while
(about 15 minutes) then put the cooling unit under the frypot spigot.
He put a filter into the top of the funnel, and a bucket under the
bottom of the copper coil. Then he opened the spigot on the frypot.
The oil went through the copper tubing in the ice and came out ththe
other end cooled down to a easily handled temperature. It took about
5 minutes to drain the pot but at that point he could pack up and go.

Yeah, yeah, only worth it if you are gonna do a LOT of DFT, but
still...I liked his ingenuity.

> Yeah, the first time's always the worst. As for too much oil in the pot... if you try it again put the bird/whatever in the pot and cover it with water. Then take the bird/whatever out and check the water level that's left. That's how much oil you need. (After you dry everything well of course. )

Don't completely cover the bird with water. Allow about an inch or so
below the top (end). That's plenty.
--
See ya,
Mike

"It is never too late to become what you might have been." - George Eliot

>
> FYI? You sayin' F*** You Idiots?
>
> Prospero Ano Nuevo, Eddie, et al
>
>

Nick, are you using the Web TV down at the corner bar again?

Spud

On Mon, 29 Dec 2003 17:57:11 -0600, "Buzz1" >
wrote:

>
>"Bruce" > wrote in message
.. .
>>>
>> Instructions about fire extinguisher and BAL levels are a pet peeve.
>> Especially for testosterone laden beer guzzlers. <G>
>>
>> Bruce
>Hey Bruce I resemble that incineration
>
>Buzz


I never noticed.<G>

Bruce