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Deep Fried Turkey

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  • TexasBrandon

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    I am going to attempt my first deep fried turkey this year. I see the times for deep frying are all over the place. The manual recommends 6 minutes per pound while many online sites say between 3-4 minutes. I have an electric Masterbuilt deep fryer specifically for deep frying turkeys. Can anyone recommend based on their experiences? I see the internal temp of the breast should be about 155 degrees. Bird is about 12.33 pounds based on the tag.

    Already read the instructions and need to wash the bird under warm water and dry it with paper towels. Even though this is an inside electric bird fryer, I'm going to be doing this outside just in case on my patio. Bird is completely thawed, bought it never frozen from the meat market, so no explosions for me.
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    pronstar

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    Inside fryer holy cow

    I found that "it depends" and the cooking guides are just that, guides.

    A thermometer is going to be your friend for this one.


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    TexasBrandon

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    Yep, its an electrical deep fryer by Masterbuilt with Butterball's name plastered on it. I don't trust deep frying a bird inside so I'm going to do it outside regardless. I'll just use my Maverick and check periodically after an hour has passed to see where the breast is in temperature.
     

    orbitup

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    Deep fried is the only way we do it. I can't remember the exact time/lb but we always did what was recommended and checked the temp. Never had to put it back in. Do you have an injection lined up?
     

    TexasBrandon

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    Yep, I have an herb and butter injection prepped and ready. I'll just follow the recommended guidelines and check the temp as necessary. Hopefully it comes out fantastic.
     

    TexasBrandon

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    In the deep fryer now. See how it turns out. Have two Thanksgivings this year, one today and one next week since some of the family can't be here next week.
     
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    TexasBrandon

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    If this pans out, my wife will be happy. I always do the turkey and stuffing and she does the sides. Frees up the oven for her and don't have to wait for the bird to be done. Smells fantastic outside right now.
     

    Jwr1221

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    That's the way to go! Once we (I) started deep-frying the turkey for Thanksgiving, my wife said she won't do it in the oven anymore... Not only does it taste amazing but it then frees up the oven for the other stuff. Makes it much easier on her!
     

    TexasBrandon

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    Well that was delicious and succulent. I barely needed to use the knife to cut it into pieces.

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    mp_tx

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    And you can reuses the oil for the next bird. I usually strain with cheesecloth. Welcome to the fried turkey club!


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    sucker76

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    Well I'm late to the party. I can't remember how long and temp but it looks like you got that covered. You said you were going to have another bird next week or later this week. Try the marinade I did. Its simply Italian dressing and your favorite red wine. Equal parts and enough to submerge the bird over night. I put mine in a trash bag in a cooler. The bag is to keep liquids in and help with clean up. If you don't like the idea of it you can omit the trash bag. I then put lots of ice over the bag in the cooler to keep it cool. I marinade over night. Take out the next day and pat dry with paper towels and make sure the cavity is dried out as well. Any water on the surface of the bird will be bad when put into the oil. Enjoy.
     

    TexasBrandon

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    Yeah round 2 is next week. Smaller bird, probably go with a 8-10 pounder since I will have less people. Now that I know what is going on, I can properly do this again and try the different marinades like the one you suggested. I brined mine over night with kosher salt and water with some italian seasoning.
     

    sucker76

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    The last few years I have honey brined the turkey over night and smoked it on my pit. It beats deep fried turkey in taste to me but takes much longer to prepare and to cook.
     

    Time On Target

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    Glad to see you enjoyed it, my best advice it you are using a propane turkey fryer is to first put the bird in fill it to where you want the oil to be take the bird out and make a mark then put the oil in to that mark after pouring out the water and drying the inside of the pot. Worst issues I have seen involved too much oil in for the bird being cooked the oil came over the sides and ignited.
     

    ParkerBoy

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    Mar 22, 2015
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    Sorry, I'm late to the party, too. Looks like you're a convert to the "deep frying" party. Your oil will stay hot for a LONG time. To make use of that, line up some other things to deep fry after the turkey is done. It can be amazing how good unusual things are when they're deep fried. The real challenge is to find something that ISN'T good when you deep fry it.
     
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