Ok, turkey frying method.
1. you need to get your oil level woked out in the pot. the best way to do this is to take your bird place it in the pot and add water, then use a dipstick and mark how high the water comes up to cover the bird completely.
2. thaw your bird completely as oil and water dont mix. I cant state how important it is to have as little moisture as possible on the bird. The result is a oil boil over the likes of vesuvious.
3. thaw your bird 24 hrs before frying, you can make up any kind of injection marinade you like. I personally like chili, onion powder, lemon juice, wine, garlic powder, This step is optional as the bird is still unbelieveable without it. I inject the bird using a poultry injector with this coctail anywhwere between 24 and 6 hrs before frying. I then rub brown sugar and garlic all over the breast and skin and let sit.
4. pour your oil in the pot using your dipstick to get your levels. Any oil will work.
They say oils that have a high smoke tolerance are best such as sunflower, peanut etc... These are way to exy for me so i just use canola.
5. get your burner crackin and check the temp. You want to the oil to get to 185 and when you put your bird in it will bring it back to 175. It is important to keep it exactly at this temp. Less temp at 160 oil will permeate the bird instead of encrust it. 200 or above you have a possibility of an oil fire!! So keep that suck at 175 and no worries. you need to cook it 3 minutes for every 1 kg. So if you have a 10 kg bird 30 minutes plus 2 or 3 minutes is perfect.
7. The easies way of putting the bird into the oil is to get a metal tiviot
or a aluminum bucket with holes in it. I am sure you guys can fashion somthing for the bird to sit upright and have a handle to put in and pull out. Add the turkey slowly as the oil will react with any surface moisture. after cooking wrap in al foil and let sit for 10 minutes and your done.
turkey link
Cheers JJ.
