BBQ Turkey

Molerj · Nov 23, 2001

Hi Cameron, The deep fried turkey came out great. This is about the fifth one I've done. We also deep fry wings in a smaller pot that has a basket. We've also used the large pot for boiling corn. With the propane burner it is alot faster than doing it on the stove. Like it was said the oil is a little expensive. I'm on my 2nd 5 gal. container. Got rid of the first one after about 3 turkeys & a couple chickens which was about 6 mos. That's about the life of it if you strain it & keep it in a cool dark place. There are alot of marinades you can buy or make your own. I like the cajun one & yesterday we used a butter creole, that was delicious.

Calpyro · Nov 23, 2001

Well, my first BBQ Thanksgiving turkey was a rousing success! 14 hours in the smoker at 225 degrees resulted in a juicy and flavorful bird. I used about 15 pounds of mesquite charcoal which provided a mellow flavor and consistent temperature.
I learned a little about Barbecuing on this one:
1. The brine/marinade gave the meat a great flavor.
2. It is hard to marinate a 25 pound bird! I ended up using my Coleman picnic cooler.
3. I received a tip to BBQ the bird breast down, which kept the breast cooler in the smoker and allowed the juices to collect in the breast meat. I covering the breast with foil to slow the cooking worked well.
Thanks for all of the input on the deep fry method. I am going to lobby the wife to let me try a fried turkey for Christmas
Cameron

Anonymous Poster · Nov 23, 2001

...14 hours in the smoker at 225 degrees resulted in a juicy and flavorful bird. ...

Now ... that's what I call ... smoking! /w3tcompact/icons/smile.gif

For my taste buds, that way of smoking has always provided the "juiciest" and most flavorful turkey/chicken/any kind of meat than any other method...

I would think the "fried" method wouldn't be as "juicy" or as flavorful... /w3tcompact/icons/crazy.gif

DAP · Nov 30, 2001

John bud ... deep frying the turkey, if done with the right oil at the right temp makes a real juicy and grease free bird.

The bird seares in the oil and is sealed. Not much in, not much out and the temps get the birds bones to help cook from the inside out.

Edited by DAP on 11/30/01 12:41 PM (server time).

MODiesel · Dec 1, 2001

May I humbly suggest...

Greenberg Turkeys @ www.gobblegobble.com

I promise. These are absolutely the finest turkey's you'll ever eat. I get one every year as a Chirstmas gift, from one of my best customers. At this point, even if he didn't send one, I would buy one myself. It's not really an Thanksgiving turkey, but a fantastic Christmas party turkey. Everyone loves them.

Listen here for more info:
http://www.npr.org/ramfiles/weed/19991127.weed.02.ram

Now, they're FAR from cheap, but just the aroma will hook all you BBQ/Smokin' fans the minute you open it up. Guaranteed goodness!

Best Regards,
Jay

gordon · Dec 1, 2001

My wife does the turkey in the oven but she starts it out at 500 for a half hour and then turns the heat way down and covers the breast with foil. Makes for a very tender and moist turkey and cooking time is really reduced.

Great to hear that your bird turned out good. My friend does his in a fryer and they are great. Also real quick cooking time. The nice thing around here is that we also use the heck out of it for steaming crabs, clams and oysters that we catch or buy. So it does have it's advantages.

Gordon

Lane · Dec 2, 2001

Don't stop frying birds after thanksgiving. Shoot up a couple or three chickens with marinade and deep fry them whole just as you would the turkey. MMMmmm good.