Post by: aer212 on April 18, 2012, 09:46:28 PM
Post by: lokidog on April 18, 2012, 10:10:08 PM
Post by: NRA4LIFE on April 19, 2012, 08:52:48 AM
Post by: WAcoyotehunter on April 19, 2012, 02:44:02 PM
Turkey McNuggets out of the breast meat, crock pot the legs, thighs, wings.thats what i do. Turkey and dumplings with the legs...don't throw them out.
Post by: aer212 on April 19, 2012, 06:09:21 PM
I've deep fried them and they are awesome. Also smoked one two years ago, awesome as well. Not sure you can do wrong other than overcooking it since the breast is not as thick as a domestic one.
Thanks, what is your deep frying method? Temperature and how long?
Post by: lokidog on April 19, 2012, 07:51:29 PM
I've deep fried them and they are awesome. Also smoked one two years ago, awesome as well. Not sure you can do wrong other than overcooking it since the breast is not as thick as a domestic one.
Thanks, what is your deep frying method? Temperature and how long?
Don't remember the details, something like 3 minutes per pound plus five or six. The directions say to heat your oil no hotter than 350 but I will usually go to about 375 as the temperature drops alot when you put the room temperature (let it warm up a bit from fridge temps) turkey in. Watch your thermometer, I usually turn the flame down as the temp approaches my target temperature.
I have done them with and without marinade, both are good.
http://www.fabulousfoods.com/articles/19903/how-to-deep-fry-a-turkey
Post by: Hunterman on April 19, 2012, 07:54:12 PM
Hunterman(Tony)
Post by: rasbo on April 19, 2012, 08:01:52 PM
Post by: BOWHUNTER45 on April 19, 2012, 08:07:04 PM
Post by: KFhunter on April 21, 2012, 09:59:37 PM
Then quarterd it out, smoked it on the treager
wish I hadn't smeared BBQ sauce all over it though, next time I'll dry rub and smoke it. Maybe inject it too.
Post by: turkeydancer on June 12, 2012, 12:14:32 PM
Best way to do a turkey is inject with marinade, sprinkle with cajun season inside and out, and deep fat fry for 3-1/2 minutes/lb at 350 degrees. Here's the way I do it safely:
:tup:
1) Completely read and follow the manufacturer’s directions and safety instructions that come with the cooker.
2) Ensure that the fryer is properly assembled and undamaged prior to each use.
3) Use a specially designed outdoor cooker/deep fryer with a perforated basket insert or stand. The cooking pot should be a 10-gallon or more capacity unit that stands three feet high and is hooked up to a propane gas cylinder. The propane cylinder must be separated by a minimum of 2-feet from the fryer.
4) Place the fryer on a flat and level surface to reduce accidental tipping and in an area that is fireproof in at least 10-feet in all directions from anything that can burn. Never deep-fry a turkey indoors, in a garage, on a porch, on a deck, or in any other structure attached to a building. A metal splatter catch pan for under the fryer is also recommended.
5) The deep-fryer unit should be positioned so any wind will direct the heat away from the gas cylinder, people, and structures.
6) Do not use the fryer if precipitation is possible as oil and water are an explosive combination.
7) Use only oil that is recommended for high temperature use. Even then oil should not be allowed to go over 350-degrees, because it can ignite at 375-degrees. Most units do not have thermostat controls … never, ever leave the fryer unattended as the oil will continue to heat until it catches fire. Never cover the deep fryer, this could also cause over heating and boiling-over of the hot oil.
8) Keep children and pets away from the cooking area (even after the turkey is cooked, the oil can remain dangerously hot for hours after its use).
9) Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgement when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call 9-1-1 for help.
10) Do not wear loose clothing which may ignite if coming into contact will the open flame. Use well-insulated oven mitts that extend to the elbow when touching any parts of the fryer, and also wear safety splash glasses as the oil can splatter and cause burns.
11) To avoid oil spillover which could cause a fire, do not overfill the fryer. I recommend pre-measuring by putting the turkey on the stand or in the basket and putting it all inside the pot, then fill the pot with cold water until it just covers the turkey. Remove the turkey letting the water drain back into the pot, then measure from the top of the pot to the top of the remaining water. I add ˝” to the measure since the oil will expand when heated. Ensure that pot, stand or basket, and turkey are thoroughly dried as oil and water do not mix. When you add the oil into the pot, use the measure obtained to add ˝’ less oil than the water.
12) Never use a frozen turkey, the ice crystals can cause it to “explode” when it comes in contact with the hot oil. Refrigerator thawing for approximately 24 hours for every five pounds of bird is recommended.
13) Inject your bird evenly throughout the meat with 1 to 2 oz. per pound of your favorite marinate. Wipe off the skin of the bird (oil and water don’t mix). Sprinkle Cajun seasoning inside and outside the bird.
14) Heat the oil to 350 degrees, then slowly lower the bird into the oil. The emphasis is on slowly as the oil will roil up in the pot and splatter as the turkey’s skin is seared (which locks in all the juices). Be sure you are strong enough to lower the turkey into and lift it from this 350-degree oil safely.
15) Cook the bird for 3-1/2 minutes per pound of meat. Shut off the propane when done. Remove the bird slowly and let any oil drain back into the pot. I place the turkey with stand or basket into a metal broiler pan for transport into the house, and then let it sit on heat protection for at least 20 minutes before carving the bird (it is still pretty hot).
16) Never try to cook a bird bigger than your pot (see spill – consult the manufacturer’s instruction) nor bigger than twenty pounds (as it will be done on the outside, but not inside). It is better to cook two each sixteen pound birds versus one each thirty-two pound “Godzilla” bird.
17) It is also very important to allow the oil to cool completely before attempting disposal or storing (I wait until at least 80 degrees which takes 3 or more hours). The oil may be re-used up to three times or up to a maximum six months duration if impurities are properly filtering out and the oil is refrigerated after each use.
:EAT:
It should be noted that even by following the above preparations and precautions, there is still the possibility that a fire, burn, or other injury may still occur. Common sense is still the biggest key to safety,
:drool:
Post by: Russ McDonald on June 12, 2012, 12:31:16 PM
Post by: turkeydancer on June 12, 2012, 01:50:18 PM
FYI - Sometimes I'll do one type of marinade on one side of the bird and use another on the other. So good ...