Turkey too big for deep fryer

[SPIKER]

I said I would never deep fry a Turkey again, but because it's been a long time since cooking one that way, I said what the heck, let's do it.

I now realize that a large turkey displaces more oil than anticipated, and the wife has to go get some more. 3 gallons for 24 bucks, and 3 gallons doesn't cut it. It looks more like 5 or 6.

So, now the total for bow, arrows, broadheads, camo, calls, oil.....this is not a poor man's sport.

My wife still can't understand why we just don't buy those pre made chickens in Walmart...

The thing I can't understand is that the pot has the 20lb. mark on it, and after water testing it with the bird, it comes above that.
I think that they false advertise on the capacity of the pot..this thing almost doesn't fit, I'll get a pic later with it in the oil..crazy..

And if all that's not bad enough, it looks like rain, which might be a blessing...

The oven bag is waiting.....

[BT]

I have heard some serious pro/cons toward the cooking of wild bird in the same manner as domestic.
Looking forward to hearing the results.

[SPIKER]

I've done it before, it's just a lot of work. After the bird is cooked, you have to let the oil cool down, and filter it back into the container. The worst part is that the oil only stays good for a month, so it's deep fry city for the next 30 days. Talk about eating healthy..

[red]

May 4, 2008 16:34:35 GMT -5 SPIKER said:

I've done it before, it's just a lot of work. After the bird is cooked, you have to let the oil cool down, and filter it back into the container. The worst part is that the oil only stays good for a month, so it's deep fry city for the next 30 days. Talk about eating healthy..

True...but even an old Danner boot tastes good deep fried.

[SPIKER]

May 4, 2008 17:18:28 GMT -5 red said:

May 4, 2008 16:34:35 GMT -5 SPIKER said:

I've done it before, it's just a lot of work. After the bird is cooked, you have to let the oil cool down, and filter it back into the container. The worst part is that the oil only stays good for a month, so it's deep fry city for the next 30 days. Talk about eating healthy..

True...but even an old Danner boot tastes good deep fried.

Yeah? With or without the laces?

[red]

May 4, 2008 17:26:13 GMT -5 SPIKER said:

May 4, 2008 17:18:28 GMT -5 red said:

True...but even an old Danner boot tastes good deep fried.

Yeah? With or without the laces?

No laces...I just like the meat, forget the vegetables. Yum.

[SPIKER]

I'm never doing this again...ever!! The damn oil is still heating up, and it's been how long..two and a half hours?!!! I have a wicked flame on it, and it's only at 200! damn, I have to go to work tomorrow...I always get myself into these messes....

[SPIKER]

I have failed..

Couldn't get 5 gallons of oil to go over 200 degrees. What a waste of money, and time.

Got him on the oven, in the cooking bag.

[bambeklr]

Wow man, We usually always deep fry our birds. I have fried them up to 23lbs. I get the oil up to 350 and leter rip. I do heat the oil with the lid on it though. I never had this problem. Can you take a pic of your setup. Maybe mine is different??

[Greg Krause]

I always do my thanksgiving day birds in teh fryer and i hae the oil to 350 in about 15 minutes and do 20-25# birds. the bird cooks for about 45 minutes

I never cook wild birds that way. the only real meat on them is the breast. Legs too for soup. I just breast them out, no plucking or anything and then put the breast in a bag with italian dressing for a bit, place on tin foil on the grill and keep moist with more dressing. they come out great in just a few minutes