It’s Turkey time! With Thanksgiving only about a week away, we’d like to make our annual appeal to you and your taste buds to consider deep frying your turkey.
First-time fryers should be getting their ass in gear… you have just enough time to do some research on what you need to get the job done and buy your fry rigs. Consider our excellent Deep Fried Turkey Guide as the easiest way to learn how if you are thinking of fowl-frying… don’t let the turkey’s get you down!
And our guide isn’t just for fry noobs, every year we go through the comments and update the article with the best suggestions and ideas from experienced fry chefs, so no matter what rank you hold in the spectrum of sizzle, you may just learn a thing or two.
Every year we see Brian’s Belly explode with traffic and comments on Thanksgiving day… everyone wants help deep frying their turkey on Thanksgiving. So this year, we’re going to try to help you with your last minute holiday mayhem on Twitter while we live tweet (gobble?) our own turkey fry. We’ll post some live pics of our own event and hope you’ll do the same. You can get us at @BriansBelly and we’ll be using #deepfriedturkey to try to keep track of it all.
This is a limited time offer… as soon as we’re all buzzed and dinner is on the table (whichever comes first) we’re going to give thanks and spend some time with the family, not that we don’t like you guys.
How is it that I never stumbled over this guide before? This is great!
I do have one observation, please feel free to comment: I have been frying my turkey for years. I see you do not even mention brining your bird. Since the oil seals the bird, does this mean I do NOT need to brine my turkey before frying?
I have never brined and then fried simply because I enjoy the tasty, buttery spices and the cajun dry rub. I feel that brining and roasting go very well together because typically the extra water that the turkey absorbs from the brine is better utilized for roasting where the extra fluids are needed for the long haul roast.
Kinda looking forward to the live tweet! I use your guide to fry my turkey (every other year). I did it solo my first time while the men went to the bar. Piece of cake with your guidance! Thanks!
I typically make two, but I’ve never done it at the same time. The birds need room to breathe. It’s not like they are french fries that are bumping around with each other. People have posted that they do 20 pounders in a big pot, but I think the mass of even two 10 pound birds would be bigger than one 20 pounder. Do the first one, take it out when it reaches 160F, bring it inside and cover it really well, by the time the next one is done less than an hour later the temp of the first… Read more »
Was anyone ever fried two turkeys one after another in the same fryer. We are expecting the extended family in for the Turkey day this year and we need 2 birds.
I assume I can fry one bird, remove it, skim, add some warm oil, let it all come back up to temp, and fry bird #2.
Can it be done ?
Am I crazy ?
-MD