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Thread: Turkey Fryers

  1. #1
    Join Date
    Oct 2011
    Location
    Kansas City
    Posts
    158

    Default Turkey Fryers

    Anyone else out there going to be frying some Turkeys? I will be doing a dozen or so. I'll have to remember to post a few pics.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Cool! What do you fry them in? Do you inject them? If so, what with?

  3. #3
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Why so many?
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by Vermin99 View Post
    Why so many?
    Sammich meat?

  5. #5
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by Vermin99 View Post
    Why so many?
    Probably like anything else - once folks get a taste they want you to do one for them .. then their cousin, sisters boyfriend, teller at the bank ... the list goes on and on, not to mention family.

    Don't forget the pics. Be sure to show your set up for safely getting the bird into the oil.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  6. #6
    Join Date
    Oct 2011
    Location
    Kansas City
    Posts
    158

    Default

    It started out as a thing a buddy of mine and I started to do. Over the years its just grown in popularity. I've had many people pay me just to fry birds for them. But I try to limit it to a couple times per year. We also donate a couple turkeys and a few chickens to the local food pantry. They traditionally don't allow precooked food but I've built a good re pore with them over the past few years donating after BBQ events and precooks and such.

    I brine the birds about an hour per pound in a sugar/salt water solution.
    I inject them with two different injections. One is a little less spicy and gives a nice moist-mild flavor for the kids. The other has a stronger flavor that the adults have tended to enjoy more.
    I apply a light layer of rub just for appearance purposes.
    I fry them for 3.5-4 minutes per pound in Peanut Oil. I will ONLY use Peanut Oil. There is a massive difference in taste and the oil will last the whole frying session as opposed to other oils that burn easily and loose there controllable viscosity.

    We have moved our operation to my grandfathers shop for the last few years so that we have more counter top space for prep ect. It also gives more room for my heavy flow of beer drinking gawkers. LOL

    When I left to come to work this evening there were 13 turkey siting in my brine coolers and I am sure more joined them this evening. We will also fry some chickens. Traditionally there are 2 chickens to every turkey. Do the math. This year we will start a little later in the day since I am working right now. Hopefully the first bird will be in by 1400. This will run into the night.

    I will try my hardest to get some pics taken. I am horrible at remembering to take pictures.

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Sounds like fun and a lot of work!!

    Please try and remember to snap some pics, I would really like to see them.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #9
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I have used peanut oil exclusively for about 15 years now. I gets tough when peanut oil prices go up, but there really is no substitute.

  10. #10
    Join Date
    Aug 2010
    Location
    Oconomowoc,Wisconsin
    Posts
    197

    Default

    Sounds like a slick operation. And very kind of you to help out those in need as well.
    2 Weber 22.5 OTS
    2 Weber 14.5 SJS
    UDS
    Weber 14.5 SJG Smoker
    Akorn Jr.

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