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Hey guys!
I posted this same question over on the g503 and have got some response but was hopeing for some real info.

Has anyone (other then me) on here deep fried a turkey in peanut oil? I've done it several times (so I'm aware of the dangers) and always used peanut oil because that's what the directions called for. Peanut oil is expensive, has anyone substituted the peanut oil for corn or canola oil? I imagine they have a much different "flash point" then the peanut oil and maybe that's why they recommend it's use over the others? Just wondcering if anybody has done it and if so what were the results (other then a fired bird-comedians ) and any advice?
Matt

Nope-we roast ours outside on our gas grill....
Gary

Thanks for the reply, Gary. Funny, I thought this would have garnered more responces then it did.
Matt

Matt. The answer wouldn't be Royal purple would it ? You know we don't do much Turkey frying in my neck of the woods. SORRY I HAD TO DO IT..

Sal

Sal wrote:Matt. The answer wouldn't be Royal purple would it ? You know we don't do much Turkey frying in my neck of the woods. SORRY I HAD TO DO IT..

Sal

Royal Purple is the answer to everything,Sal!
Matt

I dont care who you are thats funny !!!!!!!

The old Harley dealer here used to deep fry turkeys in canola oil for the annual Christmas parties, that was the best party of the year.
I know everything changes over time but the person that bought that dealership has turned it into a boutique and is very PC WTF?

We cook our turkey over hardwood charcoal (Grove Charcoal, Cedar Grove WI.) on the Weber.

Bert

Fried a few, always peanut oil, flavor-flavor & flavor, did I say flavor. Brine the bird if you can, it is the only way to do it! Smoked quite a few as well, they take a little longer, so smaller is better, 12-14 pounds.

T. Highway wrote:
I know everything changes over time but the person that bought that dealership has turned it into a boutique and is very PC WTF?

Bert

That seems to be the fate of a lot of Harley shops (Unfortunately).

m-37Bruce wrote:Fried a few, always peanut oil, flavor-flavor & flavor, did I say flavor. Brine the bird if you can, it is the only way to do it! Smoked quite a few as well.

But Bruce, hows the flavor?
Matt

The flavor is there, via the brine, usually citrus, sage, garlic & a small amount of seasoning, salt/pepper/sage or what ever your taste buds require. I use a beverage cooler, spigot type along with a couple of coolies/freezer gizmoe's in zip lock baggies. The peanut oil has a very distinct, if your worried use another, like vegetable or cotton seed, but never olive oil, to strong a flavor & $$. But is is all up to you. A smaller bird could go in a two gallon zip lock baggie, and spent the night in your fridge, 10-12 lb's. I can yak about food all day, it's what I do for a living, sort of, I mostly cook it.

BTW, A fried turkey won't be very good for leftover's, but will work for soup.

Thanks for the tips, Bruce. Like I've said before this isn't my first one (like 'em injected with japoltie sp? sauce). As for left overs, I've had some in the past and yes, the skin doesn't retain it's crispyness but the meat was still very juicy & flavorful. The reason for this post originally was because I have to do one of these for a group of cadets and their training cadre (almost 20 people total) and I was wondering if there was a less expensive oil to use.
Matt

The Cadet Corp @ JMU?

m-37Bruce wrote:The Cadet Corp @ JMU?

No Bruce, I have nothing to do with JMU (even though, they're right down the block from me). VMI's SAD.
Matt

My Father in-Law, was a Rat, Class of 1952 I think?