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  1. #1
    Atomic Punk
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    Default With Thanksgiving rapidly arriving; Who has deep fried their turkey???

    With Thanksgiving rapidly arriving; Who has deep fried their turkey???

    Likes / Dislikes?

    Do it again?

    Tell us about your experiences!!




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  2. #2
    Atomic Punk fast98dodge's Avatar
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    I remember hearing for years about deep fried turkey so when it came time to try it, I was excited...

    It still tastes like turkey...

    People made it out to be like a gift from God or something...

    Don't get me wrong, it was really good, but it still tasted like turkey...

    Does that make sense?

    Personally, I prefer to cook a turkey on a bbq with hickory chips to add a little smoky flavor to it but it is a long process...

    But, if you're in a hurry, deep frying a turkey is a good way to go... Just make sure it's completely thawed out and don't put too much oil in the pot otherwise it'll overflow and that's never a good day...
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  3. #3
    Eruption
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    It tasted awesome to me. What surprised me is it was juicy but not greasy at all. I was told the outer layer of skin keeps the grease out and the juices in, so it cooks in its own juices. A lot of times turkey in the oven turns out dry. +1 for deep fried turkey.
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  4. #4
    Atomic Punk MF5150's Avatar
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    12.10.17 @ 12:20 PM
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    I had deep fried turkey for the first time in September while up at a friends trailer. People indeed made it out to be like a gift from a Gobbling God, but it doesn't change the flavor of the bird all that much. It's probably the best turkey I've ever had, but it wasn't a religious experience or anything like that.

    Definitely worth trying. Not greasy at all. Bird remains juicy and flavorful. Taste great.


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  5. #5
    Baluchitherium Ted Van Halen's Avatar
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    Deep fried is best to me. Stays juicy & tastes great. Smoked over hickory is good too but tends to dry the bird out & takes longer.


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  6. #6
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    I've never really liked Turkey, to me it just tastes like Chicken and along with Chicken I consider it to be a vegetarian option in the meat world. Usually for Christmas we go for Lamb or Pheasant for dinner instead. Besides, being Polish, we have a 12 course meal on Christmas Eve so cooking a Frikkin giant Chicken for hours on end the following day always seems like a farce!
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  7. #7
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    I only have two or three people to cook for this year. I'm going to try and poach a couple of turkey breasts this year for something different. If they come out as good as the chicken breasts I do, they will be nice and juicy and I'll have a great liquid to make gravy with.

  8. #8
    Atomic Punk ZeoBandit's Avatar
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    12.07.17 @ 02:51 PM
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    It's very good, is moist and cooks really fast.

    The big problem we have is that it takes a ton of oil, if you put it in your grass, the grass will be dead when you are done, and if you have small kids, it is incredibly dangerous.
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    10.16.17 @ 11:43 AM
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    I'm frying 5 this year.
    3 For us and 2 for my neighbor.
    We won't be baking one for the first time ever as last year it basically went to waste.
    When done properly with a good injection they are hard to beat.
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  10. #10
    Atomic Punk
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    Default

    Homeland Security Issues 'Turkey Fryer' Warning

    http://twitter.com/#!/DHSgov

    An apparent new threat to the United States surfaced on the Department of Homeland Security’s official Twitter account this morning just in time for Thanksgiving —turkey fryers.

    “Use turkey fryers outdoors at a safe distance f/ buildings,” tweeted DHS. “Never use turkey fryers in a garage or on a wooden deck.”

    DHS linked another warning tweet to a video of a blazing turkey fire created by safety experts at Underwriters Laboratories.

    “Make sure the turkey is completely thawed before placing in a fryer, or this may happen,” the tweet said, encouraging Americans to witness the danger firsthand through the following video:



    While posting the turkey fryer threat on the DHS Twitter account caused smiles around the beltway, it’s no joking matter.

    “We're worried by the increasing reports of fires related with turkey fryer use," warns John Drengenberg, consumer affairs manager of UL. "Based on our test findings, the fryers used to produce those great-tasting birds are not worth the risks. And, as a result of these tests, UL has decided not to certify any turkey fryers with our trusted UL Mark.”

    According to data from the U.S. Fire Administration, an estimated 2,000 fires in residential buildings occur every Thanksgiving, resulting in an estimated average of five deaths, 25 injuries, and $21 million in property loss each year. The leading cause of such fires is cooking, including the use of turkey fryers.
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  11. #11
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    I'm not deep frying, but my 17lb turkey has been in the fridge since Monday morning and is still hard as a rock. Any suggestions? I am going to go home at lunch today and place it in the sink, filled with water.

    Hmmm! ..... better ask Sisca about this.

  12. #12
    Atomic Punk ZeoBandit's Avatar
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    Just saw an article on cnn.com about a dude badly burning his leg when he accidently tripped over a turkey fryer in his back yard.
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  13. #13
    Atomic Punk fast98dodge's Avatar
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    Quote Originally Posted by Number 47 View Post
    I'm not deep frying, but my 17lb turkey has been in the fridge since Monday morning and is still hard as a rock. Any suggestions? I am going to go home at lunch today and place it in the sink, filled with water.

    Hmmm! ..... better ask Sisca about this.
    My old boss used to give employees turkeys for Thanksgiving and it was usually a day or two before the holiday. They were usually between 14 and 20 pounds and were frozen solid so I have a bit of experience getting one ready "under the gun". Hell, I've bought frozen turkeys that are small (under 10lbs) early in the morning and eaten them that night for dinner... Anyways, here it is...


    Get a clean bucket that's big enough to hold the turkey.
    Put the turkey (still in the sealed package) in the bucket.
    Fill with COLD water.
    Change the water every 45 minutes or so.

    The rule of thumb is 30 minutes per pound but my suggestion since yours is over 15lbs, 40 to 45 minutes per pound is more accurate.
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  14. #14
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    Thanks dodge, that was my plan with the sink, but I can see how a large bucket or cooler would hold more water for the cold to displace. Looks like beers and turkey thaw duty tonight.

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    I just drop 'em out of helicopters!

 

 

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