Comments on: Deep Fried Turkey (Still the best guide on the net!) http://briansbelly.com/featured-new/deep-fried-turkey/ Eat, Drink and Be Heavy. Tue, 09 Mar 2010 05:51:35 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: Brad http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-993 Brad Sun, 03 Jan 2010 00:07:30 +0000 http://www.briansbelly.com/?p=29#comment-993 That's good to know. Thanks. Here's my turkey frying in action. http://www.youtube.com/watch?v=4rEIH_fRXaQ That’s good to know. Thanks.

Here’s my turkey frying in action.

http://www.youtube.com/watch?v=4rEIH_fRXaQ

]]> By: susan http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-992 susan Sat, 02 Jan 2010 17:58:35 +0000 http://www.briansbelly.com/?p=29#comment-992 I can't help it, I have to say: I made my first deep fried turkey yesterday, and it was the best turkey I've EVER had! I did a simple injection with lemon juice & butter, and used a cajun dry rub. By accident my husband left the burner on low, so it stayed at 250 while the bird was cooking - then I remembered reading somewhere that by keeping the oil temp a little lower after you put the bird in you prevent the skin from charring - well, that totally worked for us! This was the moistest, tastiest bird ever. I will never waste - i mean roast - a bird again. I can’t help it, I have to say: I made my first deep fried turkey yesterday, and it was the best turkey I’ve EVER had! I did a simple injection with lemon juice & butter, and used a cajun dry rub. By accident my husband left the burner on low, so it stayed at 250 while the bird was cooking – then I remembered reading somewhere that by keeping the oil temp a little lower after you put the bird in you prevent the skin from charring – well, that totally worked for us! This was the moistest, tastiest bird ever. I will never waste – i mean roast – a bird again.

]]> By: Carla Haney http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-987 Carla Haney Wed, 30 Dec 2009 14:50:55 +0000 http://www.briansbelly.com/?p=29#comment-987 I was wondering if you know how long to deep fry a pork tenderloin. We've fried Turkeys for Thanksgiving and Christmas for the past four or five years, and thought about trying a loin...Just not sure about the time.. Thanks in advance for your help I was wondering if you know how long to deep fry a pork tenderloin. We’ve fried Turkeys for Thanksgiving and Christmas for the past four or five years, and thought about trying a loin…Just not sure about the time..
Thanks in advance for your help

]]> By: Brad http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-963 Brad Tue, 22 Dec 2009 04:56:12 +0000 http://www.briansbelly.com/?p=29#comment-963 I've tried the whole spice rub/injection thing a few times but the skin always comes out burnt. Not blackened. Burnt like charcoal. Tastes like it too. (The skin, not the meat. The meat always tastes great.) The injection obviously doesn't stand a chance in the hot oil. I've been frying turkeys for close to a decade now and use a high tech digital thermometer to make sure the temp. always stays at 350F. I've tried many different injections and try to avoid any recipe that calls for sugar/honey etc. as you can see the skin blacken within minutes of dunking the bird. I just put the bird in as is with no rubs or injections to get that deep golden brown on the skin. This is a great site with lots of useful information. Does anybody have any advice for an injection/rub/brine that doesn't kill the skin? I’ve tried the whole spice rub/injection thing a few times but the skin always comes out burnt.
Not blackened. Burnt like charcoal. Tastes like it too. (The skin, not the meat. The meat always tastes great.)

The injection obviously doesn’t stand a chance in the hot oil.
I’ve been frying turkeys for close to a decade now and use a high tech digital thermometer to make sure the temp. always stays at 350F.

I’ve tried many different injections and try to avoid any recipe that calls for sugar/honey etc. as you can see the skin blacken within minutes of dunking the bird. I just put the bird in as is with no rubs or injections to get that deep golden brown on the skin.

This is a great site with lots of useful information. Does anybody have any advice for an injection/rub/brine that doesn’t kill the skin?

]]> By: Emily http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-932 Emily Tue, 15 Dec 2009 17:33:16 +0000 http://www.briansbelly.com/?p=29#comment-932 I completely agree that peanut oil is the best. It gives a nice flavor not to mention it really keeps the fat in check. A site for great information is www.turkeyfrying.net. I had not leftovers! And that's a first. I completely agree that peanut oil is the best. It gives a nice flavor not to mention it really keeps the fat in check. A site for great information is http://www.turkeyfrying.net. I had not leftovers! And that’s a first.

]]> By: Grace http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-826 Grace Wed, 02 Dec 2009 16:36:01 +0000 http://www.briansbelly.com/?p=29#comment-826 Hi - we tried a deep fried turkey this year but it came out black on the outside and way under cooked on the inside. We followed all the instructions on this site. Any ideas how this happened? COuld our thermometer have been off the oil too hot? Thanks, Grace Hi – we tried a deep fried turkey this year but it came out black on the outside and way under cooked on the inside. We followed all the instructions on this site. Any ideas how this happened? COuld our thermometer have been off the oil too hot?

Thanks,
Grace

]]> By: John Deere http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-818 John Deere Sat, 28 Nov 2009 22:47:56 +0000 http://www.briansbelly.com/?p=29#comment-818 Hey David, I love yer site, every year I come to see i anyone has new ideas and every year I find at least one. We've been frying two a year for 6 years, and we still have questions. So, all you newbies out there, do not fear, it's a learning process. Last year we did an injection for the first time, and now we're hooked. We even talked 3 or 4 couples into trying it this year. I always say, the slower you drop it, the safer it is. We're two days behind because we had a high wind on thurs. and fri. So here we are today, and I'm about to go do the big drop!!!! Thanks to all!!! Hey David, I love yer site, every year I come to see i anyone has new ideas and every year I find at least one. We’ve been frying two a year for 6 years, and we still have questions. So, all you newbies out there, do not fear, it’s a learning process. Last year we did an injection for the first time, and now we’re hooked. We even talked 3 or 4 couples into trying it this year. I always say, the slower you drop it, the safer it is. We’re two days behind because we had a high wind on thurs. and fri. So here we are today, and I’m about to go do the big drop!!!! Thanks to all!!!

]]> By: scott http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-816 scott Fri, 27 Nov 2009 20:17:51 +0000 http://www.briansbelly.com/?p=29#comment-816 might sound stupid but i cut the wings off seems to sit better for me in basket,just an idea always works well for me.I ususally only cook 10 or 12 lb birds and lay them done in basket yea no u r suppose to stand up but i dont and they always turn out perfect.And rest with foil on top for aleast 15-20 min.Hope everybody had a great turkey day an no 1 burnt there house down or was injured trying this lol,can get alittle intimidating for 1st timers so always be careful,lower very slwly in pot and enjoy .Hope all 1st timers had there bird turn out great and u continue to try this, only gets better the more u do it and easier. Scott aka deep fried turkey king might sound stupid but i cut the wings off seems to sit better for me in basket,just an idea always works well for me.I ususally only cook 10 or 12 lb birds and lay them done in basket yea no u r suppose to stand up but i dont and they always turn out perfect.And rest with foil on top for aleast 15-20 min.Hope everybody had a great turkey day an no 1 burnt there house down or was injured trying this lol,can get alittle intimidating for 1st timers so always be careful,lower very slwly in pot and enjoy .Hope all 1st timers had there bird turn out great and u continue to try this, only gets better the more u do it and easier.
Scott aka deep fried turkey king

]]> By: Erika http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-815 Erika Fri, 27 Nov 2009 20:08:29 +0000 http://www.briansbelly.com/?p=29#comment-815 Hello!! The skin on the turkey ripped in a couple of spots when the hubby was injecting it. We are deep frying the turkey in about an hour. The hubby is concerned that the ripped skin will cause the breast to burn and/or dry up. Dont have a clue about how to fix the ripped areas. Any advice? Thanks Hello!!
The skin on the turkey ripped in a couple of spots when the hubby was injecting it. We are deep frying the turkey in about an hour. The hubby is concerned that the ripped skin will cause the breast to burn and/or dry up. Dont have a clue about how to fix the ripped areas. Any advice?
Thanks

]]> By: CARSON http://briansbelly.com/featured-new/deep-fried-turkey/comment-page-2/#comment-814 CARSON Fri, 27 Nov 2009 17:57:28 +0000 http://www.briansbelly.com/?p=29#comment-814 I HAVE A TURKEY THAT IS TO BIG FOR MY FRYER. WHAT WOULD BE THE BEST WAY TO CUT IT UP AND FRY IT? I HAVE A TURKEY THAT IS TO BIG FOR MY FRYER. WHAT WOULD BE THE BEST WAY TO CUT IT UP AND FRY IT?

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