Standard 3lb box of kosher salt?
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Sorry, grew up with "round" boxes of salt. It's all different now. And yes the rub as a lot of salt, but it is just right on the bird.

Image
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Okay, I'll do it -- but as previously mentioned, my hospital visit will be on your conscious.
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You couldn't promise me a new house to fry a turkey indoors. Absolutely a bad idea.....to me anyway.
Be careful and good luck.
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Thanks Jamie. 75+% salt with a 24 hour rest and possibly a paper towel pat down of the bird before frying, I can see how that rub would work out well.

The dry rubs I typically make and use would not work, since they have very little salt in them and lots of dried herbs that would burn in the hot oil.
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Been through several batches of this recipe - you'll be perfectly fine, Jarrett. Remember to only use 1/4 of the total batch per turkey. The recipe make a chitload and using it all on one bird would be scary.
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250 seems way too low-everywhere else I've seen and done in the past myself has been in the 350 range.
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WAIT, yes you COULD promise me a new house to fry a turkey indoors...but I'd need it.
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250F is dead nuts for a great bird. We've done dozens and 250F makes the most tender, crispiest-skinned bird. The pot has to be big enough to comfortably hold a big bird and oil. The level of oil when frying needs to be 2/3 or less of the pot's height. Don't want splash-over but want enough hot oil to keep it consistently at 250F. There will be some thermal shock when the room temp bird is immersed, but the oil should come back up. You can throttle it up for 5-10 minutes or so to try to maintain that 250F temp initially. The 350F frying guide is about 3 min/lb. The 250F guide is 5 min/lb. You want a 150F inner breast temp either way. The high frying temp dries it out more to me. The lower, longer fry gives a moister meat but not greasy as you would think. I'm just relating personal experience and how we've done it in the past.
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DAH-rOOOOOool....:-)
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Thanks for the extra info Jamie. I'm going to try it both ways to see what appeals to me the most. :-)
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Here you go
http://shop.tonychachere.com/injecta...es-c-8027.html
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Everyone's tips are really good. The best tip i can give is, make sure the oil has been used a couple times. Clean oil deep fried turkey is never taste's as good as a turkey fried in used oil.

I usually fry a couple of chickens, sliced up pork butt, shoulder, or tenderloin. a week before I do the turkeys. We call deep fried pork "carnitas" in this part of the country. Great for tacos with salsa.

Anyway, my .02
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remember to take the plastic thermometer popper thing out :-)
i know, sounds stupid, but i've seen a fried one.
:-)


as good as fried turkey is, my wife found an amazing brining / roasting recipe that comes out even better.
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Its always good if you can get a couple neighbors involved and share the costs of the oil.
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Alton Brown?
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:-)I can't read this thread without my mouth starting to water... Bastids... :-)
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Have a large capacity CO2 or (preferably) Dry Chemical fire extinguisher on hand, if something goes wrong and you throw water on it then it will go very wrong.
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Ok...now I wanna see some pics!!!! :-)
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:-):-):-) :-)
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