Fried Turkey

Yes, I know that fried turkey is not barbecue.  However, it is so delicious I could not resist adding fried turkey to the blog.  

You are going to need a 30-quart pot and burner.  Please use a pot that you are only going to use for this purpose because you will never get it clean again.  You will also probably need at least 3 gallons of peanut oil.

Use an organic turkey that is not prebrined.  Most turkey fryers will not handle a turkey over 8 pounds without spilling oil and causing a fire hazard.

Poultry Dry Rub

2 tablespoons kosher salt

2 teaspoons black pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon ground thyme

1 teaspoon sage

1 teaspoon paprika

Rub the turkey inside and out with poultry rub.  Put the turkey back in the refrigerator for at least 12 hours to absorb the dry rub.

Inject the turkey with the following mixture –

              1/4 cup chicken stock

              1/4 cup melted butter

              2 tablespoons bacon grease (optional)

              1 teaspoon truffle powder

Dry the turkey thoroughly.  This is important because any moisture will cause a minor explosion when the turkey is lowered into the hot oil.  I recommend air drying the turkey on a cookie rack over a cookie sheet for at least 3 hours in a refrigerator.  Do not cover.

Measure cooking oil (peanut) by dipping turkey in water and measuring line the water reaches on the side of the pot.  This is important to use the correct amount of oil to cover the bird and not cause hot oil spills that could cause a fire.  The oil is going to be preheated before the turkey is added so you need to know the precise amount of oil to use.  Make sure the pot and flame are over a non-flammable surface (not on your deck or near your house).  I know - I used a piece of plywood over dirt, which is not the most non-flammable surface, but at least if the plywood catches fire it will not burn down the house or anything other than the plywood.

Heat oil to 350 degrees, turn off heat.  This is important.  If you try to lower the turkey into the pot of boiling oil while the flame is still on you will possibly start a fire when the oil boils over the top of the pot and hits the flames.  This part is very dangerous and you should wait until the violent boiling (there will be violent boiling when the bird is lowered into the oil because of the water in the bird) before turning on the flame again to minimize the threat of a fire.

Insert the product that looks like a grappling hook up through the bird so the loop sticks out of the neck.  Insert your hook (looks like a giant coat hanger) into the loop.

Lower in turkey into the oil using the hook, bring oil back to 350 degrees, do not go over this temperature or the oil will start to ruin the taste of the turkey.

Cooking time - 3 minutes per pound plus 5 add an additional 5 minutes.

Cook to internal temp of 151.

Rest for 30 minutes on cookie sheet.  The internal breast temperature should reach 161 degrees.

Check temperature after 30 minutes.