agree w/ the above. i generally do 3 mins/lb w/ a 5 minute tack-on time at the end.

schmellba's procedure is the tits.

He gave me those instructions a couple years ago when I bought a turkey fryer and damned if it ain't awesome.

ok, fried my first turkey this year. I've always smoked them.

Pretty much followed schmellba99's advice. I was pleased with the outcome.

Only thing that would improve his instructions:

remember that using/removing the lid can help with temp regulation.

Second one just hit the oil. First one has Cajun Butter injection, and the second one has Tony's jalepeno Cajun butter. Trying both to see which is better. I usually make my own injection but got lazy this year.

Tonys jalapeno was better by far. Tasty! Coma time.

Fried 3 birds up yesterday. There was nothing but bones on the dinner bird after about 10 minutes of people chowing down.

Have a decent amount of turkey stock now, an most of the second bird went to the meat slicer for sandwiches. Awesome as ever.

Fried my 2nd bird yesterday. It turned out really well. I was a little worried because it was a 16 pounder bit it turned out great. I only used about 1/2 or 2/3 ounce of creole butter per pound and it was fine. We'll have to fry another one to get our money out of the oil.

Thanks for the help shmell!

Dad and I did 11 turkeys at the game on Thursday. They turned out really well. 3.5 min/lb. @ 350 F. We always use cajun injector.

One other important thing:

If you are frying multiple turkeys, we like to have an extra pot to pour the oil and clean pot for every turkey. Pour the oil until all the stuff in the bottom is about to come out and then clean out the bottom of the pot. Continue using oil.

Dad also bought one of the systems that has the flue (sp) running through it. Basically the flame jets in through a diamond shaped tube through the oil and out the other side. The "pot" has a "V" at the bottom below the flue that allows all the crud to collect without burning and ruining the oil.

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Important and simple safety tip!

Light your burner and run it until you get your oil up to your cooking temp. When you're ready to put your bird in, TURN OFF THE BURNER!

Put the bird in and if there's going to be any splatter or overflow, this is when it will happen.

After the bird is in the oil, re-light the burner. The flame will be out for less than a minute, but the risk reduction is HUGE!!!

A buddy of mine thought his bird was thawed and dry, but when he put it in the oil, it spattered over the sides. Since the flame was unlit, he merely cleaned up the sides/bottom of the pot, and all was well. Huge difference if the flame had been lit.

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88 - Never thought about that. Pretty good idea.

Also, we clean up the oil after we're done by adding just a little bit (maybe 1/3 cup or less) and boil off the water. It causes all the solids to fall to the bottom.

88,

I try to tell everyone I know that fries turkeys about that tip of turning the burner off at submersion time. If will prevent a fire.

Bump cause turkey frying season is nigh upon us, and because of the other thread asking about this one.

Bump. Thanks for this.

Any recommendations on the burner to buy? I got a 40qt pot off Amazon but need a burner.

texas.aggie.2010 said:

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Any recommendations on the burner to buy? I got a 40qt pot off Amazon but need a burner.

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Go to Academy and get the Bayou Classic or whatever brand they have. Works just fine and they aren't all that expensive.

I'm in Yankee land so best options are homedepot, lowes, internet, or ***** sporting goods. No academy :/

Amazon, Bayou Classic turkey fryer burner. About $50.

Any issue doing a 19lb bird? Most I see fried are smaller.

Fairview said:

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Any issue doing a 19lb bird? Most I see fried are smaller.

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The larger the bird the longer in the oil. The skin will burn and areas will be overcooked before the rest of the bird is done. I usually stick to around 12-13 pound birds. Only take 40-50 minutes so the second bird is almost done before the first one is finished resting.

tx4guns said:

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88,

I try to tell everyone I know that fries turkeys about that tip of turning the burner off at submersion time. If will prevent a fire.

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AMEN AMEN AMEN. Be smart people!

ttt

Ttt. Giving this a try for Christmas.

I could not find peanut/frying oil anywhere today (made the mistake of waiting too long). Academy has bacon grease in bulk so I'm going to try that. Should be interesting.