Who's frying their bird on thursday?

Yeah, I think frying a turkey at a tourney would be cool.

The turkey was totally moist, frying is totally the way to go, I just need to learn how to do it better.

I think that 375 was too high, and will keep it closer to 350 next time.

I almost want to fry another one this weekend just to see if I can get it right.......

MolBasser

I don't know the sci behind it but since I have been dry brining and BBQing I have never looked back.   After a 24 hour dry brine you do rinse off the salt with water (that may rehydrate the outer layer per Mol's science).  I have 18 guests including 4 grandmas and my turkey was moist and tender all loved it.  Last year was a little over cooked (too long on the fie) and slightly dryer but this year was perfect.

Mol 375 is too high, I get the oil to 350 then put the bird in that works for birds under 15 lbs, bigger birds I get it up to 365 degrees. The oil will drop about 50 degrees after the bird is in (did I mention lower it sloowly into the oil??) Then watch the oil cause at some point it will jump back up in temp. I try to keep it between 325-350.

You MUST inject it, I use plain ole Italian dressing and it works great.

Mol 375 is too high, I get the oil to 350 then put the bird in that works for birds under 15 lbs, bigger birds I get it up to 365 degrees. The oil will drop about 50 degrees after the bird is in (did I mention lower it sloowly into the oil??) Then watch the oil cause at some point it will jump back up in temp. I try to keep it between 325-350.

You MUST inject it, I use plain ole Italian dressing and it works great.

Yeah, in retrospect 375 was way to high.  I got the oil to about 390 before I put the bird in and it dropped 345.  I worked hard with high heat to get it back to 375.

Ah well, live and learn.  I like to fry fish at 375, but it is smaller of course.

It was still very good.

MolBasser

I like to either beer can my birds or put them on the weber with the rotissiere.  Use a Fosters size can in a 10-12 pound bird 350 for 3 hours  (give or take) and thats it, I get the smoked, juicy bird without the grease of peanut oil.

  Back in the day, my work used to supply each employee with a decent sized turkey (between 13-15lbs) and I used my Weber and about 4 hrs  out of the day to BBQ mine.  I used the recipe given in the Weber BBQ book.  It seemed to work nicely.  Using the coal racks and an alum catch tray between them, 16 briquettes each side to start, light, once started,and each side was going nicely, add turkey,for seasoning I simply buttered the interior and exterior by hand, making sure to cover most of the flesh that I could, and peppered it lightly. Wrap the wing ends and legs ends with aluminum foil. Once the coals were "Going" add the turkey lengthwise between the coal racks.  Turkey was allways open, (Not stuffed) Cover.  After 1 hour, add 8 briquettes to each side (16 per hour) and cover. Repeat every hour.  At the end of the 3rd hour check the meat.  I found that usually 4 hours was the magic time.  Back then ( ButterBall turkeys), the turkeys had a little "pop up doohickeys thing" that when done would "pop up" and the 4 hour mark is usually when it was popped.  Gravy was, well, my mom made it much better than me.  Must have been the box gravy mix I tried or something.  I know it could have been better if I didn't make it.
   The skin was usually a dark tanned color and the meat was never dry!  Turkey sandwiches for days after that.  Yum.
It was / is time consuming, but that doesn't bother me.  If I don't use my weber this year, my wife has threatened to toss
it!

This thread revival is making me salivate...

Deep-fried turkey is awesome, but the big drawback is you can't use the carcass to make turkey soup...  and turkey soup is the highlight of the season for me.

Dude we make turkey soup with ours every year, why don't you think you can do that?

I tried it once, Bill, but all the oil that came off the skin and such was nasty.  Do you peel the skin off first?  Or put it in the fridge and skim the congealed oil, or?

When I had everything boiling in the pot it didn't smell as good as a roasted bird.

I've tried every method and Brined and BBQed is the favorite.

My GF brines a bird, but when you beer can the bird brining is , dare I say a waste of time and energy.  Now a good injection can do what brining does without taking forever and a day.

Now having said that I came a cross a recipe for brined turkey tighs and it is heaven, Ibrine the day before, rinse the pieces and then leave them in the fridge uncovered for a few hours to "dry the skin out," it makes the skin crispier when I throw them on the weber.

http://www.smokenator.com/

I forgot to mention, i have tweaked my Weber as far as any Weber Ihave seen shy of incorprating a 55 gallon drum into it as a huge smoker (a weber 22.5 inch lid fits over a 55 gallon drum perfectly, and there are a few people who have built some awesome smokers using a weber as the top and bottom).  When I first saw this I was skeptical, but it works great, my ribs come out awesome, juicy and tender, I can smoke all day with it. 

Did you make an extender ring?? Any Pictures? I would like to beer can a Turkey

We break down the carcass and remove the skin, actually I love the skin so it usually does not make it that far. Also it does sit in the fridge overnight, we make the soup the next day.

I would love to try smoked turkey as well I hear that is great. 

BTW don't just use the injector on turkey day, I use mine on chicken all the time. Makes things super tasty.

We brine our bird and roast it ols school.  Brining is ez and does chemical processes to the muscle tissue an injector can't do...it rules.  This thread is making me jones for bird!!!