Deep Frying Turkey

[DrRockter]

So I am looking to get advice on deep frying. I have a 13lb Butterball Fresh Turkey from Costco, and I am sure it has a solution injected in it so I am pretty sure it wouldn't be a good idea to dry brine. I'd like to inject it with some hot sauce and butter combo but I wonder if I should put any kind of a rub on it. Does anyone have an opinion?

[Panhead John]

I’ve deep fried a few turkeys in the past and just rubbed it with a little canola oil and Tony Chachere’s Cajun Seasoning, inside and out. Came out great. One thing I did for safety reasons and you might already know this. Before frying it, fill your pot with water, up to where you would with your peanut oil. Put your unseasoned turkey in the pot of water to see how high the water gets with the turkey in it. This will help prevent an accidental overflow of hot oil later and also give you an idea of how much peanut oil you’ll need to use.

[Troutman]

Best advice I can give is don’t plunge it frozen into that hot oil ......

[Donw]

+1. I still remember a Thanksgiving years ago when I was still an active volunteer firefighter and finally got to eat my dinner late at night after responding to 2 deck fires and then a fully involved house fire all cause by turkey frying.

[fracmeister]

I suggest spending a little time on youtube. https://www.youtube.com/results?sear...urkey+disaster

Don't do what they did. and by "they" I mean a ridiculous number of people.

[DrRockter]

Best advice I can give is don’t plunge it frozen into that hot oil ......

Lol it is thawed already.

[glitchy]

You're saying at Costco they think 'Fresh' actually means not frozen? ;-) Creekstone could learn something from this.

[DrRockter]

I have done on way back, I just can't remember if I should bother with a rub on the outside.

[WI Bubba]

I fry a couple of turkeys a year, and one thing I have learned is that most if not all the rub you put on the outside will end up in the oil. I like to open up a pocket between the skin and meat and get the rub in there. Just take your time and try not to tear the skin.

[DrRockter]

I suggest spending a little time on youtube. https://www.youtube.com/results?sear...urkey+disaster

Don't do what they did. and by "they" I mean a ridiculous number of people.

I plan on measuring Saturday so I can mark the pot and make sure the bird is dry. Due to large family, our meal is on Sunday. I have a healthy fear of burning peanut oil. Keeps me safe!

[Panhead John]

https://www.epicurious.com/holidays-events/how-to-deep-fry-a-turkey-in-six-steps-article

Here’s a great article. #3 details applying your rub.

[WI Bubba]

That's a good article, but I think cooking to 165F is too high. There is going to be a fair bit of carry over during the rest. I usually pull mine at 155-160.

[DrRockter]

I thing 165F is a slight bit too high as well, especially since it has to rest for 20 to 30 minutes. Frying keeps it nice and juicy though.

[DrRockter]

Thanks to all for the advice!

[scottranda]

I’m frying a turkey too. Friday (not Thursday). I bought it yesterday and it’s frozen. So it’s thawing now. Hoping by Friday it’ll be defrosted. My plan if it’s not, is to either do ice water bath, or pre-carve it so they’re smaller pieces and should defrost quicker. I have massive pots, so I’m not too concerned about barely putting enough oil or too much oil in.

[scottranda]

Turkey is quartered. Should be golden for Friday!