Hey,Smokin'.
You are probably too busy eatin' that KCMO Q to follow all the other reading this week,so I put this in for jbjax.
Smokin' Coyote offered up his technique.
Deep Fried Smoked Turkey
Original Post
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okay, I laugh at this idea, frying a smoked product. Been there, done that, don't think it's worth the trouble.
Smoke flavors are so subtle with poultry, I think the frying doesn't enhance the smoke and just didn't do anything for me.
But hey, if someone wants to, I always say go for it and tell us what you think! I'm open to other opinions. Of course, if I don't like them, I delete them. (that's moderator humor there
Smokin
Smoke flavors are so subtle with poultry, I think the frying doesn't enhance the smoke and just didn't do anything for me.
But hey, if someone wants to, I always say go for it and tell us what you think! I'm open to other opinions. Of course, if I don't like them, I delete them. (that's moderator humor there
Smokin
quote:Originally posted by Tom:
[qb]Hey,Smokin'.
...I put this in for jbjax.
Smokin' Coyote offered up his technique.
Deep Fried Smoked Turkey[/qb]
Thanx, Tom, I appreciate your help. I couldn't get the linked page to open - do I need some sort of sign-on authorization or something?
Meanwhile I'm forging ahead with plans to smoke & fry. We're up to 2 birds now as neighbors want to do one, too. I'll let everyone know how it turns out, hopefully with a smiley graemlin attached!
Howdy,jbjax.
I couldn't get it open now,either.
This is what he essentially said.
Get a 14 lb. bird and inject or brine ,as you choose.
Smoke two hrs.,while heating the oil to 375�.
Remove from pit and shake the excess moisture out of the bird.You don't want it hitting that hot oil.
Since it is partially cooked,you can't use the 3.5 min./lb.
He cooks it for 20 mins. and then every 5 mins. he pulls it up and checks it with an instaread.thermometer.
When the breast hits 170� he pulls it,lets it rest about 15 mins. before carving.
Hope this helps some,and let us know.
I couldn't get it open now,either.
This is what he essentially said.
Get a 14 lb. bird and inject or brine ,as you choose.
Smoke two hrs.,while heating the oil to 375�.
Remove from pit and shake the excess moisture out of the bird.You don't want it hitting that hot oil.
Since it is partially cooked,you can't use the 3.5 min./lb.
He cooks it for 20 mins. and then every 5 mins. he pulls it up and checks it with an instaread.thermometer.
When the breast hits 170� he pulls it,lets it rest about 15 mins. before carving.
Hope this helps some,and let us know.
For those of you with the turkey fryers here's a dumb question. The peanut oil to fry one of those birds costs about 19 bucks for a 2 gallon jug and it takes about 6-8 gallons of oil to fry the bird. Can the oil be re-used or do you have to dispose of it after frying the turkey. Doesn't make much economic sense to cook a $20 turkey in $60 bucks worth of oil if you have to toss the oil after one frying session. Anyone know the story ?
HAPPY THANKSGIVING TO THE CS NATION!
HAPPY THANKSGIVING TO THE CS NATION!
NJ Pony
You need to find a new place to buy the oil, can be had in 35 pound containers. Get them at resturant food outlets, run $26.00.
If your using a 26 qrt turkey pot, you will just over half the container. Containers work well for storage you replace the strained used oil.
Jim
You need to find a new place to buy the oil, can be had in 35 pound containers. Get them at resturant food outlets, run $26.00.
If your using a 26 qrt turkey pot, you will just over half the container. Containers work well for storage you replace the strained used oil.
Jim
Personally I don't even mess with peanut oil. IMHO plain old vegetable oil is just fine (and cheaper). Peanut oil has a higher flash point but the temps used for deep frying
turkeys aren't hot enough to cause vegetable oil to burn. I think the peanut oil thing originated because it was the cheapest or most plentiful oil available in the region where deep frying turkeys started. I think we once had a similar discussion on the use of Alder wood and the smoking of Salmon. I hope your bird turns out for you.
Happy Turkey Day!!
turkeys aren't hot enough to cause vegetable oil to burn. I think the peanut oil thing originated because it was the cheapest or most plentiful oil available in the region where deep frying turkeys started. I think we once had a similar discussion on the use of Alder wood and the smoking of Salmon. I hope your bird turns out for you.
Happy Turkey Day!!
We just fried a brined turkey and it came out the best, juciest ever. The only problem was the bird was black as coal when it came out at 30+ min. 12+lbs.
After the initial shock everything, skin included was delicious. We had used apple juice and honey in the brine(Boulevard Staff brine from earlier posts) which is our guess as to why the black skin. We used peanut oil for the first time because we found a place that had it fairly cheap.
After the initial shock everything, skin included was delicious. We had used apple juice and honey in the brine(Boulevard Staff brine from earlier posts) which is our guess as to why the black skin. We used peanut oil for the first time because we found a place that had it fairly cheap.
Howdy,retsoon.
It sounds like you may have fried at pretty high temps.
Sometimes I've had better luck down around 310�-315� for 4.5 mins./lb. rather than 350� for 3.5mins./lb.
But,it is an art after all.
It sounds like you may have fried at pretty high temps.
Sometimes I've had better luck down around 310�-315� for 4.5 mins./lb. rather than 350� for 3.5mins./lb.
But,it is an art after all.
The bird went in at 350 and almost immed. went to 325 which was where it was most of the time, it did start creeping up to 375 for the end. I wasn't paying too much attention to it as I had many other things finishing at the same time. In the end though the taste was great which if you are serving family and friends is all that really matters.
First, I LOVE smoked turkey. But, every once in awhile, I like a change of pace; Deep-fried turkey fits that change quite well. To that extent, everybody's got their own way of deep frying turkey - but here's my 2 cents worth:
First - most important to me - I use two thermometers, 1 is in the oil and 1 is in the bird while it cooks. I use the standard 12" thermometer, usually supplied with the cooking kit, hooked to the pot to monitor the oil temp. I use a digital probe, inside the middle of the turkey breast, to monitor the internal temp. 'POLDER' and 'TAYLOR' make digital T/meters (as do many others, which you can find at WWW.AMAZON.COM). Basically, it is a T/meter, that runs on batteries, with a long wire/probe and cost around $20.00. If you don't want to use one of these, just get a second 12" T/meter, it works well too. The important part is to put the T/meter probe in the thickest part of the meat, I use the center of the breast, and make certain the probe is not touching a bone; bones heat faster and give 'false' temps.
Start heating the oil - I use peanut oil, I heat the oil to 350-360.
After the turkey is completely thawed out, I ALWAYS inject it with a marinade; 'Chef Williams' "Creole Butter Recipe" works very well, but there's a lot of different flavors out there. Fill the bird up everywhere - even the first two wing sections. For a 14# bird, I usually use a 16oz bottle - but I do save about an ounce back.
After it's all injected, rub/pour the remaining marinade over the outside of the bird, be sure to get inside the legs/wings too. Then, moderately coat the entire bird using a rub (such as CS Chicken Rub).
Insert the T/meter into the bird and place the bird on the stand, or in the basket. If using a digital thermometer, make sure the wire lead isn't entangled and moves freely. If using a 12" T/meter, make sure that the T/meter is sticking far enough up to be out of the oil while you're cooking. While handling the bird, try not to knock off too much rub. If you do, sprinkle some more on before going to the next step.
If you're using a digital T/meter - set the internal temp to 170 and turn the alarm on.
Once the oil is between 350-360, SLOWLY lower the bird into the the pot. After it is all the way in, make sure the T/Meter cable or head is free or visible.
The temp WILL drop; let it drop to 325 and then regulate the heat until it stays right at 325. If the temp 'bounces' a little bit, don't be too concerned, but try to keep it as close to 325 as possible.
Now all you have to do is wait, watch and have a beer (mandatory in some states). Once the internal temp reaches 170, it's done. The bird should be an awesome golden brown.
Remove the bird slowly and let all of the grease drain out. Carefully remove the T/meter and remove bird from stand/basket. Allow to stand 10 minutes before carving.
ENJOY.
A few tips. Some of the biggest problems I hear about are: Using too much oil, over/ under cooking and problems associated with cooking outside.
OIL LEVEL
Start with a clean/empty pot and a totally thawed bird (you can do this right before starting the above). Place the bird inside the pot, in the same position that it will be cooked in, and 'slowly' fill the pot with COLD water until the water is 1/2" - 1" over the bird. MAKE sure that the chest cavity is filled with water too.
Now, slowly lift the bird and let all of the water drain out/back INTO the pot. After all of the water is drained, set the bird aside. Using a lead pencil, mark the water level on the outside of the pan. Make a heavy mark, so you can see it later. Drain the water out and use paper towels to dry remaining water.
NOTE: You may want to transfer the mark to the inside of the pot as well, to make it easier to see; it won't hurt anything.
Fill the pot with oil up to the mark.
NOTE: This will virtually gurantee the right amount of oil. However, if you reuse your oil (which I do) be sure to check the level occassionally, you will lose a little each time you cook.
OVER/UNDER COOKING
Try to follow the above procedures for the oil temp. Many times, if you don't pay attention, the temp will rise/drop signifi-cantly and will have an extreme effect on the bird. Also, if you don't use an internal T/meter, and you try to cook by time (ie: 3.5 minutes p/pound, ect)temp variations will change the times tremendously. Bottom line - USE an internal T/Meter, then there's no doubt. However, when using an internal T/meter, be sure to put the probe tip into the thickest part and don't touch bones.
COOKING OUTDOORS
The biggest problem with cooking outside is keeping the cooking/oil temp regulated. If it is windy (even a slight wind) the temp will be hard to keep stable, as the wind not only blows the flame, it blows the heat away as well. If you have to cook outside, in any wind, try to surround the pot area with a windblock. Any shelter is better than none. And - as stated above - monitor the internal temp.
First - most important to me - I use two thermometers, 1 is in the oil and 1 is in the bird while it cooks. I use the standard 12" thermometer, usually supplied with the cooking kit, hooked to the pot to monitor the oil temp. I use a digital probe, inside the middle of the turkey breast, to monitor the internal temp. 'POLDER' and 'TAYLOR' make digital T/meters (as do many others, which you can find at WWW.AMAZON.COM). Basically, it is a T/meter, that runs on batteries, with a long wire/probe and cost around $20.00. If you don't want to use one of these, just get a second 12" T/meter, it works well too. The important part is to put the T/meter probe in the thickest part of the meat, I use the center of the breast, and make certain the probe is not touching a bone; bones heat faster and give 'false' temps.
Start heating the oil - I use peanut oil, I heat the oil to 350-360.
After the turkey is completely thawed out, I ALWAYS inject it with a marinade; 'Chef Williams' "Creole Butter Recipe" works very well, but there's a lot of different flavors out there. Fill the bird up everywhere - even the first two wing sections. For a 14# bird, I usually use a 16oz bottle - but I do save about an ounce back.
After it's all injected, rub/pour the remaining marinade over the outside of the bird, be sure to get inside the legs/wings too. Then, moderately coat the entire bird using a rub (such as CS Chicken Rub).
Insert the T/meter into the bird and place the bird on the stand, or in the basket. If using a digital thermometer, make sure the wire lead isn't entangled and moves freely. If using a 12" T/meter, make sure that the T/meter is sticking far enough up to be out of the oil while you're cooking. While handling the bird, try not to knock off too much rub. If you do, sprinkle some more on before going to the next step.
If you're using a digital T/meter - set the internal temp to 170 and turn the alarm on.
Once the oil is between 350-360, SLOWLY lower the bird into the the pot. After it is all the way in, make sure the T/Meter cable or head is free or visible.
The temp WILL drop; let it drop to 325 and then regulate the heat until it stays right at 325. If the temp 'bounces' a little bit, don't be too concerned, but try to keep it as close to 325 as possible.
Now all you have to do is wait, watch and have a beer (mandatory in some states). Once the internal temp reaches 170, it's done. The bird should be an awesome golden brown.
Remove the bird slowly and let all of the grease drain out. Carefully remove the T/meter and remove bird from stand/basket. Allow to stand 10 minutes before carving.
ENJOY.
A few tips. Some of the biggest problems I hear about are: Using too much oil, over/ under cooking and problems associated with cooking outside.
OIL LEVEL
Start with a clean/empty pot and a totally thawed bird (you can do this right before starting the above). Place the bird inside the pot, in the same position that it will be cooked in, and 'slowly' fill the pot with COLD water until the water is 1/2" - 1" over the bird. MAKE sure that the chest cavity is filled with water too.
Now, slowly lift the bird and let all of the water drain out/back INTO the pot. After all of the water is drained, set the bird aside. Using a lead pencil, mark the water level on the outside of the pan. Make a heavy mark, so you can see it later. Drain the water out and use paper towels to dry remaining water.
NOTE: You may want to transfer the mark to the inside of the pot as well, to make it easier to see; it won't hurt anything.
Fill the pot with oil up to the mark.
NOTE: This will virtually gurantee the right amount of oil. However, if you reuse your oil (which I do) be sure to check the level occassionally, you will lose a little each time you cook.
OVER/UNDER COOKING
Try to follow the above procedures for the oil temp. Many times, if you don't pay attention, the temp will rise/drop signifi-cantly and will have an extreme effect on the bird. Also, if you don't use an internal T/meter, and you try to cook by time (ie: 3.5 minutes p/pound, ect)temp variations will change the times tremendously. Bottom line - USE an internal T/Meter, then there's no doubt. However, when using an internal T/meter, be sure to put the probe tip into the thickest part and don't touch bones.
COOKING OUTDOORS
The biggest problem with cooking outside is keeping the cooking/oil temp regulated. If it is windy (even a slight wind) the temp will be hard to keep stable, as the wind not only blows the flame, it blows the heat away as well. If you have to cook outside, in any wind, try to surround the pot area with a windblock. Any shelter is better than none. And - as stated above - monitor the internal temp.