BeerBorg

mtsoxfan wrote: Look on utube, they have some impressive fires.... don't start an impressive utube fire...

really slow as to not splash or boil over.... don't start an impressive utube fire...

If I remember correctly, but you'll want to check, you can cook a 20ish lb. bird in about 40ish minutes...

Slowly remove the bird.... let the oil drain from the cavity, spilling back into the pot... don't start an impressive utube fire...

I love your warnings, awesome! Another great piece of advice. I hope this is from utube, not personal experience.

I'm seriously thinking about re-purposing my turkey fry'r, current life as a brew pot, back to the intended use, IE t/fryer for this turkey-day. I understand about doing it away from anything else flammable, very good advice. Turning off the flame whilst lowering bird, excellent advice. A couple questions for those experienced in this en-devour.

First, being a diabetic (last check-up I was told my AIC is now 5.7, down from a start of 7.9... WOOOHOOO!!!) and just recently returning my bad cholesterol back to great numbers, what kind of oil would be recommended to not plug holes in my recent health recovery? I'm thunkin I have heard peanut oil is good for the body? I'm seriously in need of some good advice on this, if none of the oils are good, or at-least ok to use, I will forgo this en-devour. Not worth eff'n up my health again, this has been a loooooooong battle. {Note - this is also why I'm thinking of killing all alcohol intake for a while, want to get better yet, being a mess is no fun, I'm really close to just dumping everything I have}

Second, Thanksgiving in Norf Dakoooota, on a norm, I wake up, drink coffee, have a little b/fast for energy, grab a shovel, and start, well.... start clearing porch & driveway of... uh.... having a hard time saying it, don't want to jinx myself, but here goes..... shoveling snow. By me memory, me thunks it's usually round 15-20 degrees outside that time of year. I have seen the.... uh... white fluffy stuff anywhere from 1 inch to 3 foot that time of year. LOL, enough of the chatter, question is, can u use one of the turkey fry'rs successfully in that kind of cold weather? I have a burner that will boil 5 gallons of water in 20 minutes, but have not tried it in severe cold, yet. Think it will do it at that temps?


Sorry for the looooong post, hope ya'll can make sense of it... meds kickin my butt tonight.

Another question, If I can. Doing the turkey rub, using a turkey fry'r, do ya'll put the rub on the outside of the skin, or do you loosen the skin from the bird and put the rub under the skin, directly on the bird? Not removing the skin, just placing between the skin and meat.

I'd do both, Froze. Because, why not, y'kno?

I've never had fried turkey, to my knowledge, and don't have a turkey frier, but I've wanted to smoke a turkey, because I've smoked whole roasting chickens, and they've come out great. My reluctance to do a turkey is the size and scope of the thing. Unless you're feeding a horde of folks, like on T'giving or Crimmit, making an entire turkey isn't practical (what's the saying? Eternity is a turkey between two people). And when you DO have an event that calls for a turkey, what happens if it gets effed up? "Sorry, folks, the smoked turkey didn't work; have some pork and beans. Happy Thanksgiving!"

So I can't do a trial run, and I'm reluctant to just give it a whirl. One of these days, though....

FIT the only negative experience I've had was not enough headroom. I was smart enough to have burner off when I slowly added turkey. Lost about a cup or two of oil, not much, but any amount is dangerous... My Dad's lawn burned, but grew back fine in spring.

Frying temperature will determine if the product absorbs oil or not. The low end may allow for some absorbtion, but in the absence of a breading, it would be a very minimal amount, not worth the thought.

Dry rub the outside of skin, unless you don't brine. Then I would dry rub under the skin at least overnight to add flavor. The purpose of a brine is to inject flavor/moisture. You could inject a marinade into the muscle as well as an alternative to brining.

Important update..... Remove the pop up timer from bird before cooking. To that note, me personally, I would not use a bird that has been injected/enhanced etc. from the manufacturer, Butterball among others. In doing so, it's intent is to make a bird that you can't screw up in the oven. Yes, it adds some "flavor" and moisture, but is usually chemical laden, and drives up the price.

FrozenInTime wrote:First, being a diabetic (last check-up I was told my AIC is now 5.7, down from a start of 7.9... WOOOHOOO!!!) and just recently returning my bad cholesterol back to great numbers, what kind of oil would be recommended to not plug holes in my recent health recovery? I'm thunkin I have heard peanut oil is good for the body? I'm seriously in need of some good advice on this, if none of the oils are good, or at-least ok to use, I will forgo this en-devour. Not worth eff'n up my health again, this has been a loooooooong battle. {Note - this is also why I'm thinking of killing all alcohol intake for a while, want to get better yet, being a mess is no fun, I'm really close to just dumping everything I have}.

I use peanut oil which I either got at GFS or Sams Club. I also have a dandy little pump that I use to filter and transfer the oil back to the master jug. If you do a decent job of cleaning it will last a fair amount of time. I used a fairly fine skimmer. I tried it once with a coffee filter and that was not so good.

Regarding dumping the beer, Im sure many Borg would be happy to donating their disposal services!!!

Don't forget to save the carcass for turkey gumbo guys. MMMMMMMMMMMM good.