Thanksgiving Turkey Fry 2010 Schedule
(Last updated 11-24-2010 at 5:30pm MST)
At this time...
Thanksgiving Day (Thursday 25 November) is being reserved for dinner turkeys
(but this can be changed, if needed)
Available fry days are:
Wednesday 24 November after 6:00pm MST
Thursday 25 November - Thanksgiving Day (between 7am and 11am)
Friday 26 November (if needed)
Stores:
Albertson's has turkeys for .39/lb if you buy $25 of groceries (or more)
Try Safeway and King Soopers
| Date/order to be fried | Who's Turkey/Chicken | Deep Fry/Oil-less Infrared | Marinade | Weight (lbs) | Start Time (approx) | Cook Time (mins:secs) |
| 24 Nov (Wednesday) | Carol & Frank | |||||
| 24 Nov (Wednesday) | Patty & Dana | |||||
| 24 Nov (Wednesday) | Dick & Debi (Butterball) | Deep Fry | Nekkid | 11.00 lbs? | 6:00pm | 38 minutes |
| 24 Nov (Wednesday) | Tim and Heather | Deep Fry | Unknown | 14 lbs | 6:45pm | 49 minutes |
| 24 Nov (Wednesday) | Quin & Teri (Butterball) | Deep Fry | Butter Creole | 19.51 lbs | 7:30pm | 68 minutes |
| 24 Nov (Wednesday) | Mom & Dad (Honeysuckle White) | Deep Fry | Butter Creole | 19.83 lbs | 8:45pm | 69 minutes |
| 24 Nov (Wednesday) | Drew & Tammi | |||||
| 25 Nov (Thursday) | Andre | |||||
| 25 Nov (Thursday) | Sean |
Turkey Fry Info/Notes:
Largest recommended size for deep frying = 18 lbs (I've cooked a 21
lb'er in my fryers)
Turkey must be completely thawed
Bring a turkey pan ($1- $3 at grocery store) or a cookie sheet with a rim to take
it home
Marinade - Can Marinade it the night before or when you get here
Approximate turkey cooking time (3.5 minutes/lb) then allow it to sit for 30 minutes after coming out of the oil (but no more than 2 hours)
| Deep Fried in Peanut Oil | Infrared (Oil-less) | ||
| Lbs | Time (minutes:seconds) | Lbs | Time (minutes:seconds) |
| 8 | 28 | ||
| 10 | 35 | First experiment went really well at... | |
| 11 | 38:30 | 12.5 | 90 (is about 7.5 minutes/lb) |
| 12 | 42 | ||
| 13 | 45:30 | It was probably a little over cooked but I will fine | |
| 14 | 49 | tune it as I cook more this way | |
| 15 | 52:30 | ||
| 16 | 56 | Oil-less fryer website = | www.bigeasythanksgiving.com |
| 17 | 59:30 | ||
| 18 | 63 (1 hour 3 mins) | ||
| 19 | 66:30 (1 hour 6 minutes 30 seconds) | ||
| 20 | 70 (1 hour 10 minutes) | ||
| 21 | 73:30 (1 hour 13 minutes 30 seconds) | ||
| 22 | 77 (1 hour 17 minutes) |
|
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Anyone that wants to know where to get peanut oil very cheaply
(in Colorado Springs):
Bargain Mart
2323 E Boulder Colorado Springs, CO 80909-6024
(719) 447-9082
** Sam's and Costco (11-24-2008: Costco peanut oil is 35 lbs for $45)
NOTE: Par cooking (like restaurant chefs do it)
Normally a turkey is cooked to 150-160 degrees. Par cooking is when you
remove the turkey at 120-130 degrees and let it cool on the counter for a few
hours, then carve. The turkey can be put in the freezer or frig and when
you oven bake or microwave it - it will finish cooking it without drying it too
much.
Move the turkey from the freezer to frig 4 days before the
cooking date
24 hours before cooking = marinade/inject the turkey
The morning of the cooking = put the turkey on the counter (at room temp) and
stand it up and cover it with a towel or something along those lines and allow
it to sweat (10-12 hours on the counter should be fine)
Internal temp for turkey and chicken = 165-170 degrees
Heat oil to 350 degrees (375 max) and drop the turkey in SLOWLY
Keep temp at 325-350 degrees
Alternate website suggested the following heating times:
less than 13 pounds = 3 mins/pound
greater than 13 pounds = 3.5 mins/pound
10 lb = 30 mins
11 lb = 33 mins
12 lb = 36 mins
13 lb = 45:30 mins
14 lbs = 49 mins
15 lb = 52:30 mins