Miss Lucilles BBQBest Stuff For All Your Barbecue Needs

About the amount of cooking oil needed to fry a turkey in a turkey fryer?

Cooking Tips: Turkey Fried methods cooking [] [Food Safety] [Temp cooking and grilling times] [Guide to smoking] [Smoking Wood Figure] [grilled chicken] Fried Turkey] [Have You tried fried … Why not … It just might be the best of Turkey which has had! We hope this is the easiest to prepare Turkey and tastiest I've had. If oil reaches the correct temperature before immersing the turkey and peanut oil is maintained at the proper temperature during the process frying, heat to sear in the juices and the bird will not taste the fat. Here are some tips and guidelines for Barbeques Galore expected to be used when the fry that bird: TEAM: SAFETY EQUIPMENT: Heavy Duty Gloves with long arms. Safety glasses for non-chemical water-based fire extinguishers instant read thermometer FRYING EQUIPMENT for meats: Turkey Pot (minimum 28 Qt.) High Performance propane burner (at least 100,000 BTU) Thermometer long (12 inches) Marinade Marinade injection nozzle Dry Rub (spice) 3-5 gallons of peanut oil (depending on the size of the pot and the size of Birds) long range butane lighter. Hey, do not forget to Turkey. Depending on the size of the pot, 12-13 pounds of poultry QT 26. Pot, 16-18 lb birds QT 30. Pot. SAFETY TIPS Make sure your boat will about 6 inches of growth above the level of the immersed Turkey Gobbler depending on size. Do not allow overflow! NEVER try to fry a turkey that is too large for the pot. Always wear long gloves heat resistant to lower or remove the bird from the hot oil. Wear long-sleeved shirt and an apron. Oil and water do not along. Make sure your Turkey inside and out, is completely dry before you lower into hot oil. Keep small children and pets away from the burner and the pot filled with hot oil. After reaching the optimum temperature, turn off the burner before slowly lower the turkey into the pot. Turn the burner after the turkey is installed in. When your Turkey is ready to remove from the pan, first turn off the burner. Remember that oil will remain too hot for hours after turning off the burner. Place the pot in a safe place to cool. Make sure the burner is placed in one, stable surface. When using an injector, not re-dip the needle in the bottle of sauce. Pour what you want to use in the bottle in a bowl. Refrigerate the remainder of the bottle future use and dispose of any other separate container after injecting the turkey. Never use an outdoor kitchen in a building or confined area within 6 feet from any combustible surface or material. For use in a well ventilated area only! Always read and follow the instructions in Your Kitchen and LP gas tank. Setting up of soap to the test of the hose and all connections of high pressure burner to your LP tank to ensure no leaks. Test the volume of the oil that is required by placing the turkey in the empty pot and fill it with water to cover the bird within ½ "from its highest point. Remove the turkey and mark the water line … this will be the level of peanut oil you want to use. Remember to leave approximately 6 inches for expansion. Use a mat aluminum grill absorbent or the drip tray on the burner. Do not place burner on a wooden deck. If you are frying the transmission of a particular layer of sand several feet around from the fryer to absorb spilled or splashed with oil. Just sweep the sand up when finished. You should Hours of at least 1 ½ propane in your gas tank LP per bird (about 30 minutes to reach temperature and 45 minutes to an hour to fry the Gobbler). Consider filling your tank or have a spare on hand. Most Barbecues Galore our stores have propane tank exchanges available. Do this before Thanksgiving! GUIDELINES FRYING Raise the oil temperature to 375 F (the temp cool down to 350 ° F when the turkey is placed in the oil). Do you want your bird to 350 F. Fry The turkey should be completely thawed. Dry the outside and the interior of Turkey prior to immersion in hot oil. Remove neck and giblets. At this point you can use your favorite marinade and inject it directly into the meat and especially the joints. You should also use a dry rub and rub generously to Turkey. You may want to put a little Creole mustard under the skin of birds … you'll love the taste! Lower oil Turkey legs pointing up. (Burner must be off and back on) down slowly! Allow 3 ½ minutes per pound to fry the turkey. Example: a 14 ½ pound Turkey will take about 50 minutes, a 17 lbs Turkey has about 1 hour. NEVER cover the frying pan with oil. Always use a Meat Thermometer to test the internal temperature of the turkey. This is done when internal temperature reaches 175 degrees at the most Turkey thick. Do not forget to wear gloves when you reach it in the kitty to use the meat thermometer. When the turkey is done, turn off the burner and wear gloves to remove it from the pot. Let drain in Turkey for a moment and then placed on some paper towels. Allow the turkey to rest for about 15-20 minutes before carving. ENJOY ITS DEEP FRIED TURKEY! OIL ON FIRE The main cause of restaurant fires is water that is added to hot oil in fryers. Water, being heavier than oil, sinks to the bottom quickly and almost immediately is reduced and becomes steam. Hot steam rapidly expands and forces itself back up through the creation of a volcano of hot oil splashes. This oil being released from the fryer often land in the nearby flames of the burners and grates other and immediately turns on, the flames from spreading in all areas covered by oil splashing. Spray water to stop burning only extends the oil, and so fire spreads through a larger area. It is for this reason you must make sure your Turkey has excess water or liquid on its surface or in the cavity. The flame of the fryer turkey must be disabled before the immersion of the bird. The water on or in the turkey can cause oil spills, which can ignite and burn the poor soul lower the turkey into the oil. The moisture in the skin of the turkey will create the same type of reaction, though on a smaller scale. When the turkey (remember, the cavity surface and dry) is reduced gradually into the hot oil, the remaining moisture on the skin will cause the oil to boil about two inches taller. This is a normal reaction and not a problem provided that the boiling pot is large enough to handle the expansion (We recommend that you always allow a minimum of six inches for expansion), and safety precautions have been taken further. NEVER, NEVER, NEVER LEAVE YOUR USE ONLY IN TURKEY FRYER

Underwriters Laboratories Turkey Fryer Demonstration

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Presto 05100 Microwave Bacon Cooker $10.23 Bacon is excellent with Sunday brunch fixings or on a turkey club sandwich, but many don’t cook it often at home because of the high fat content and the mess. The PowerCrisp just may change all that by providing a leaner and cleaner way to make bacon. This microwave bacon cooker cooks bacon either to a crisp or a soft consistency, depending on how much cooking time it’s given it in the microwave. …

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The Effect of Industrialization on Turkey Farming: Let’s Talk Turkey DVD (1960) $4.99 A captivating snapshot of the changing history of food production and availability, Let’s Talk Turkey is a top notch vintage food industry film. While once considered just a meal for holidays or special occasions (prior to 1960), with the advent of modern farming and production methods, turkey can now be an every day food. Gone are the hours of tedious labor incurred by going to the butcher and dr…

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