Deep frying a 19 lb. turkey

[taipantoo]

My son is cooking Thanksgiving dinner for 30 people. He has a 29 lb. turkey. I will be deep frying a 19 lb. turkey in case more meat is needed. I know that is a lot of meat, but when eating at someone else's home there will be no left-overs and my wife and I do love left-over turkey.

My options are brining (great thread, Jeff), injecting, rubbing, or nothing at all.
I'm leaning towards nothing at all for the first time frying because I would like to save my oil for future use.

My other question is: I have never made stuffing outside of the bird before, but I want it to have some turkey flavor. Are there any suggestions? My thinking is to boil the giblets in water or broth and condence that liquid to the amount I will need to make the stuffing. Am I on the right track?
I will probably go with the prepackaged stuffing mix unless someone has a good reciepy.

I hope everybody has a great Thanksgiving Holiday.

[jeff]

Originally Posted by taipantoo

My son is cooking Thanksgiving dinner for 30 people. He has a 29 lb. turkey. I will be deep frying a 19 lb. turkey in case more meat is needed. I know that is a lot of meat, but when eating at someone else's home there will be no left-overs and my wife and I do love left-over turkey.

My options are brining (great thread, Jeff), injecting, rubbing, or nothing at all.
I'm leaning towards nothing at all for the first time frying because I would like to save my oil for future use.

My other question is: I have never made stuffing outside of the bird before, but I want it to have some turkey flavor. Are there any suggestions? My thinking is to boil the giblets in water or broth and condence that liquid to the amount I will need to make the stuffing. Am I on the right track?
I will probably go with the prepackaged stuffing mix unless someone has a good reciepy.

I hope everybody has a great Thanksgiving Holiday.

Injecting, will just leave holes in your turkey, ever hear about how you should NEVER use a fork when turning steaks? same idea, don't put holes in your meat! Rubbing for a fried turkey IMO is a waste of effert. With out a doubt brine the Turkey, in fact any time you can find a reason to brine something DO IT! Fried chicken IMO needs to be brined to keep super moist and juicy. Same should go for a Turkey.

I'll see if I can pull up a good stuffing recipe. I don't have one off the top of my head, give me a few on that, for now, I'm trying to think about dinner. =)

Just remember, anyone who fries a turkey make sure you do it outside and alway from the house, deck, or anything that can burn. Also make sure you have a pot large enough for the oil + turkey, most people forget just how much space a turkey takes up and they tend to overflow the pots.

also do not start cooking it with out a fire extinguisher rated for oil/grease fires.

again, no one would ever try frying turkey or anything for that matter with out a fire extinguisher near by.

[taipantoo]

My Frier is called Saf't Fryer and I got it at Lowes for way less money than the Bass Pro Shop sells it for.
It is 36 quarts with a 16 quart over-flo area on top.

Saf-T-Fryer Turkey Fryer

I will be frying outside and I do have a fire extinguisher.
I still want to get a good set of fire place gloves - the ones with the big gauntlets that let you reach right into the fire and pick up a burning log.

I talked to my son last night and he suggested that I go to the local turkey farm and see if I can't get some turkey skins to cover the stuffing with when I cook it.
I'll let you know if they are available.

Can you over brine?
I won't be getting home from work until around midnight Wednesday.
I will start brining then and flip the turkey in the morning when I wake up.
That will probably give it a few extra hours which I hope will not matter.

[jeff]

It does seem to matter, I've brined things before but not a whole turkey so I'm not sure how touchy they are.

however,

How Long To Flavor Brine:
It is possible to end up with meat that's too salty for your taste. To avoid this, brine on the low end of the time range on your first attempt. You can always brine longer next time, but there's no way to salvage a piece of meat that's been brined too long.

I'd try not to over brine it...

The turkey should sit in the brine for at least 10 hours. It can process for as much as 24 hours but the turkey will have absorbed all the brine it needs in 10 hours.

As far as the stuffing goes, I googled and found ole faithful.

Courtesy of Food Network
Recipes : Turkey with Stuffing : Food Network

Turkey with Stuffing Recipe courtesy Alton Brown, 2004 Show: Good Eats Episode: Stuff It
1 (10 to 12-pound) turkey, with giblets removed
1 quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey. Preheat the oven to 400 degrees F.
Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 350 degrees F and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 170 degrees F. Serve immediately.

I love GoodEats but I've noticed that if AB says one thing, they (food network) will print it different or show it on the website in a different way. I guess food network wants it done "their" way. sigh.

Do note that even tho this recipe calls for stuffing the bird, It still calls for the stuffing to be very hot before going into the bird, this should help with getting it up to temp.

The recipe sounds tasty.

[taipantoo]

I did notice that the picture in the link is missing a shallow boiling basket that came with mine.

I will set the alarm so as not to over brine.

I googled the stuffing recipes too, but they all call for stuffing the bird.
I want to make my stuffing and bake it in Pyrex loaf pans.
If needed for the meal, I'll just spoon it out, but the left over stuffing will be sliced for "Hot Turkey Sandwiches" which is by far my absolute favorite left over meal.
Oh no, where will I get the gravey?
I never used canned gravey before.
Hmmm.... there's always a first time.

I did call the local turkey farm to see If I could buy a turkey skin to cover my stuffing with and the girl was laughing her a$$ off.
Hopefully there will be enough fat/loose skin trimming from the bird to cover the stuffing.

I'm going to continue to look for a stuffing recipe that suits my situation a little better.
Is stuffing the right word?
It implies stuffing the bird.
I'll try googling dressing to see if I get different links.

Thanx

[jeff]

Good Luck!

Post some pictures of your fry day and give a review on the deep fryer =)

[nperkins]

There was an interesting show on Food Network last night about Deep Frying a turkey, how to brine it, how to cook it safely, everything... Whats the guys name... Alton Brown! He's the guy...

[taipantoo]

Sorry I missed it.

I did Google dressing and got a crockpot dressing recipe.

Crockpot Dressing Recipe
From Diana Rattray,

This dressing recipe is great for Thanksgiving or any big dinner, since it doesn't need oven space.
1 cup melted butter
2 cups finely chopped onion
2 cups chopped celery
13 cups dry, crumbled bread
1 tsp poultry seasoning
1 1/2 tsp sage
1 tsp dried thyme
1/2 tsp pepper
1/2 tsp salt
1/2 tsp marjoram
3 cups chicken broth
2 beaten eggs
Melt butter in a large roasting pan and saute onion and celery till limp. Dump in all seasonings and stir into the liquid. Next Dump in bread crumbs/cubes and toss together well. Pour in chicken broth and toss together well. Add beaten eggs and mix together well. Pack lightly into a crock pot that has been sprayed with cooking spray.

Cover and cook on high for 45 minutes, then lower to low for 4 to 8 hours.
*Tip from Mama: I make up a can of butter tasting grands biscuits, a box of jiffy corn muffin mix, a day before and let it dry out, I use up any old hamburger buns, and white bread. After I crumble all the cornbread and all the biscuits, then I add whatever amount of buns and white bread that it takes to equal the 13 cups. I put all in the food processor and crumble enough to make up 13 cups.

[man_can_cook]

This has been our favorite dressing for years. Its from Paul Prudhomme's Louisiana Kitchen.

Makes 8 servings or about 8 cups

Seasoning mix:
2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. ground red pepper (preferably cayenne)
1 tsp. black pepper
1 tsp. dried oregano leaves
1/2 tsp. onion powder
1/2 tsp. dried thyme leaves

1/4 pound unsalted butter (1 stick)
4 Tbs. margarine
3/4 cup finely chopped onions
3/4 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1 Tbs. minced garlic
2 bay leaves
3/4 pound chicken giblets, boiled until tender then finely chopped
1 cup chicken stock
1 Tbs. Tabasco sauce
5 cups finely crumbled cornbread (2 small boxes of jiffy corn bread mix works well).
1 (13oz.) can of evaporated milk, or 1 2/3 cups.
3 eggs.

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large skillet melt the butter and margarine with the onions, bell peppers, celery, garlic and bay leaves over high heat; saute about 2 minutes, stirring occasionally. Add seasoning mix and continue cooking until vegetables are barely wilted, about 5 minutes. Stir in the giblets, stock and Tabasco; cook 5 minutes, stirring frequently. Turn off heat. Add the corn bread, milk and eggs, stirring well. Spoon dressing into a greased 13x9 baking pan. Bake at 350 degrees until browned on top, about 35-40 minutes.

Enjoy and Happy Thanksgiving!
Frank