Yes, a stainless pot is a must. You wont have to worry about it staining, when you go to Tye-Dyeing your shirts ant pantsQuote:
Originally Posted by Todd.K
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Yes, a stainless pot is a must. You wont have to worry about it staining, when you go to Tye-Dyeing your shirts ant pantsQuote:
Originally Posted by Todd.K
I've been frying turkeys for about 12 years now. I wouldn't do then any other way. About 4 years ago I got a Stainless kit from Sam's and it's still going strong. The most tedious part of the whole process is filtering out the oil to re-use and also disposing of old oil. Other than that the process is very easy.
This is the best piece of advice I can think of with turkey frying. The best way to determine how much oil to use is to take your frozen turkey still in the wrap and put it into the empty fry pot. Fill up the pot with enought water to completely cover the bird and then pull out the bird. Mark the waterline after pulling out the bird and that will also be your fill line for adding the oil. Or course before you add any oil make sure to dry out your pot. I use 100% peanut oil and with filtering I can usually get 3-4 uses out of the batch of oil. After that it's pretty much useless. Unless you run a diesel truck then you can mix the filtered oil at about a gallon of oil to 12-15 gallons of diesel. My truck runs great with it. That's a side bar though.
I always inject my birds the night before and let the marinade sit in the bird over night. I also cover the outside in cajun seasoning a couple of hours before frying. Get the oil temp to 350 degrees and cook you bird for about 3 to 3 1/2 minutes per pound. Once your time is up pull your bird out and your ready to carve it up. One last tip When you putting your bird in the oil make sure your wearing an oven mitt. The oil will be splattering up and you will get burnt if you don't wear a mitt. Also lower the bird very slowly so the splattring and splashing won't go all over the place. Once you get the bird in the oil should be covering all of the bird. The biggest bird I've done is right at 20lbs. That's the max my pot will hold.
This is a small drawback but when frying you don't have any drippings to make gravy with.
everybody behind the blast shield :eek:Quote:
Originally Posted by Skyyr
I weber-grilled my turkey last thanksgiving. basically you put a drip pan under the grate, and put all the charcoal to the sides. came out good. :cool: