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We're doing fried turkey this year. We bought an indoor electric fryer last year and it was great, so we're going to try and improve on the overall flavor of the turkey this year.
I can't imagine standing outside in the cold, it's so much nicer inside.
Thanks for all of your responses;
Sorry , I didn't abandon this thread, just been busy with thanksgiving and
so much to do and so many people,
I didn't fry a turkey this year, , but my Aunt and their in-laws did;
and they promised to save me a piece. They said this morning that they could not find
peanut oil anywhere, all sold out. even the infamous Walmart..
I had baked turkey, my sister made it was delicious but I did miss the fried flavor
Thanks again
The only problem with deep-frying a turkey, is no drippings to make gravy! I HAVE to have real gravy, or it's just not Thanksgiving! Bottled gravy just isn't right, IMO!
To get rid of any fat, I take the juice, and stick it in the freezer--the fat rises and solidifies--you take that out, and all the rest is virtually fat-free flavor! Delish!
When I have done fried turkey, I need the real gravy too....started buying some turkey parts, wings, legs, season and roast so have drippings for the gravy, and a snack too
I didn't fry one this year due to the extreme high cost of the peanut oil. When I can arrange to do multiple birds and cost share the oil I will be back to frying again.
I didn't fry one this year due to the extreme high cost of the peanut oil. When I can arrange to do multiple birds and cost share the oil I will be back to frying again.
Maybe a little side business Nomad???, we strain our oil and would keep in a cool spot, and keep separate for fish and turkey...I just need to find a place without freezing now... Nothing like a shot-up (well-injected) well-seasoned fried turkey...
Maybe a little side business Nomad???, we strain our oil and would keep in a cool spot, and keep separate for fish and turkey...I just need to find a place without freezing now... Nothing like a shot-up (well-injected) well-seasoned fried turkey...
A good fish fry following a turkey fry would be good. I think the most turkeys that I have fried in one batch of oil is three. If filtered it may do more. I need to try and see just how many I can do. If a fried turkey were to be split into halves and then shrunk wrapped so they could not freezer burn that may work for fried turkey more often.
A good fish fry following a turkey fry would be good. I think the most turkeys that I have fried in one batch of oil is three. If filtered it may do more. I need to try and see just how many I can do. If a fried turkey were to be split into halves and then shrunk wrapped so they could not freezer burn that may work for fried turkey more often.
Maybe even quarters and the seal-a-meal bags???That's how we do our halibut and salmon, or when I get bulk meat and works great....With the turkeys there are so many different flavor combos....We went to bro-in-laws and had ham yesterday,which was excellent, but I have my turkey in the frig thawing for Sunday and think the fryer is looking pretty good right now...our is propane, always make sure you have enough propane, nothing like running out when the bird is not done yet...
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Nothing like a shot-up (well-injected) well-seasoned fried turkey...
