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Does anyone know where to purchase a Deep Fried Turkeys?
Grocery Stores down south sell them for Thanksgiving, but I haven't been able to find one in Columbus that sells them.
Just wondering if anyone had any luck buying one up here.
Thanks!
Columbus Underground Messageboard » General Columbus Discussion » Everyday Chit Chat
Deep Fried Turkey for Thanksgiving?
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lifeontwowheels
Highland West
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Don't forget the Alton Brown turkey frying derrick (PDF file).
Posted 2 years ago # -
somertimeoh
Harrison West
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rus wrote >>
Coreroc wrote >>
Not a cooker, but a cooked one!
although the deep friers are way cheaper than I imagined.Might try doing it yourself.
Nothing quite like lowing the bird in boiling oil while yelling "REPENT, HERETIC!!! REPENT!!!!"Wouldn't recommend it. SUPER SUPER dangerous.
Posted 2 years ago # -
Hael
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rus wrote >>
Coreroc wrote >>
Not a cooker, but a cooked one!
although the deep friers are way cheaper than I imagined.Might try doing it yourself.
Nothing quite like lowing the bird in boiling oil while yelling "REPENT, HERETIC!!! REPENT!!!!"LOL! (front runner for winning the internet today)
Posted 2 years ago # -
HeySquare
German Village
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Apparently the grease fires from deep fryers for turkey have caused a big increase in thanksgiving-related fires. So as Somer said, tread carefully. The key is to make sure that you don't overfill the fryer so that the oil spills over the top of the fryer when the turkey is in the process of being submerged.
Posted 2 years ago # -
rus
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HeySquare wrote >>
Apparently the grease fires from deep fryers for turkey have caused a big increase in thanksgiving-related fires. So as Somer said, tread carefully. The key is to make sure that you don't overfill the fryer so that the oil spills over the top of the fryer when the turkey is in the process of being submerged.That is important. Also, ensure the bird is thawed AND FREE OF ICE OR WATER RESIDUE. Last part shouted.
Remember the old "Oil and water don't mix" bit? Especially true if the oil is boiling and the water is frigid.
As to fire safety: If the oil spills do NOT get the hose. Have a fire extinguisher rated for class B fires ( many are A-B-C ). Have a big enough model to prevent reflash and / or be prepared to shovel dirt over the spilled oil. Might be overkill to get the 20lb PKP fire extinguisher though.
Posted 2 years ago # -
osulew
My house...in the middle of my street
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rus wrote >>
HeySquare wrote >>
Apparently the grease fires from deep fryers for turkey have caused a big increase in thanksgiving-related fires. So as Somer said, tread carefully. The key is to make sure that you don't overfill the fryer so that the oil spills over the top of the fryer when the turkey is in the process of being submerged.That is important. Also, ensure the bird is thawed AND FREE OF ICE OR WATER RESIDUE. Last part shouted.
Remember the old "Oil and water don't mix" bit? Especially true if the oil is boiling and the water is frigid.
As to fire safety: If the oil spills do NOT get the hose. Have a fire extinguisher rated for class B fires ( many are A-B-C ). Have a big enough model to prevent reflash and / or be prepared to shovel dirt over the spilled oil. Might be overkill to get the 20lb PKP fire extinguisher though.That happened at my dad's place. There were flames coming out of the top of the pot about 10 ft high and flaming oil spilling all over the pool deck...nasty stuff. We were getting ready to fry fish, not turkey...but yes to everything you said. It's all pretty scary when all that flaming stuff is heading towards the full propane tank sitting a couple feet away from the frying pot.
Posted 2 years ago # -
FSonicSmith
Columbus-downtown for work, East for the residence
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Consider trash can turkey. That's right, a trash can. I learned of this when I purchased "The BBQ Bible" by Steven Raichlen (highly recommended). Before that, I had a turkey deep fryer set-up and had used it successfully a few times, but it was such a hassle. And peanut oil is hideously expensive and not that good for you and as good as the turkey tasted, it was still greasy to my taste. And on top of all that, it's damned dangerous as mentioned above. Why does deep frying a turkey render moist meat? Intense heat. Trash can turkey does the same thing without the oil.
Here's my description. Go to an old fashioned hardware store (forget Lowes and Home Depot, you need a True Value) and pick up a thirty gallon galvanized steel trash can. Wash it out real good with strong detergent-there's a coating inside you need to remove. Cut a broomstick or something similar (metal pole with hacksaw would be even better) and pound it a foot into the gound. Choose a spot where you can kill some grass or where it's dirt already-you will need four foot diameter or so. If you used a wood post, wrap it well with lots of aluminum foil with a tightly wound ball of foil at the top to support the turkey. Brine the turkey overnight. Let turkey sit out a good six hours before you cook it so that it reaches room temp or close to it. Don't worry. After brining it is not going to develop bacteria quickly and even if it did, heat will be killing it. Extreme heat. Now comes the cool part. Take you turkey and put your favorite rub on it and inside it and then lower it vertically with post going into it's, uh, cavity. If you are familiar with beer can chicken, the technique is the same-self basting though without the moisture. Place lots of foil on ground in all directions from post and then place trash can upside down over turkey. Are you getting this? Picture playing three card monty with your trash can hiding the turkey and without the other two monties. Now get a chimney starter going (that means a charcoal starter chimney-Lowes and Home Depot are a good source for these) and once it's fully lit, dump 80% or so of the burning coals around the perimeter of the trach can right up against the can and the remaining coals on top of your overturned can. Now dump the remainder of your full 25lb bag of Hartford or brand of choice of charcoal carefully on top of the burning coals all around the perimeter and on top. You don't want much coal on top-it will burn the top of the bird.
If this is confusing, think of the process; the burning charcoal will create intense heat inside the trashcan that has no place to escape. Don't worry that all the charcoal is on the outside of the can and the bird is on the inside. The heat inside the can will become intense. Your turkey, up to 25 lbs, will be done in about an hour twenty. You need good fire mits when the time is up. Carefully lift the can straight up from the mostly expended coals and insert a meat thermometer into the thigh. Mine has always been done but if necessary you could place the can back down after repositioning the coals and go fifteen minutes more.
Don't try a cheap no-name 29 cent a pound grocery store turkey. I tried this once and it was a disaster. I have used Butterball and they are passable but buying a Bowman and Landes pays off big time.Posted 2 years ago # -
rus
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osulew wrote >>
That happened at my dad's place. There were flames coming out of the top of the pot about 10 ft high and flaming oil spilling all over the pool deck...nasty stuff. We were getting ready to fry fish, not turkey...but yes to everything you said. It's all pretty scary when all that flaming stuff is heading towards the full propane tank sitting a couple feet away from the frying pot.
Sad thing is it's easily prevented. The food preparation isn't difficult: Thaw food. Pat dry with paper towel. Ensure no ice remains on / in the food before cooking.
Posted 2 years ago #
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