Archive for August, 2009

Propane-Fired Fried Turkey and Steamed Clams

Thursday, August 20th, 2009

Deep frying a turkey has a bad rap. It’s not just a redneck thang. In fact once you try deep fried turkey you’ll come back for more again and again. I’m sure you have seen videos of turkey fryers catching fire, some even inside a garage. Yes, fires have occurred, but if you are careful, set up the fryer away from all structures and combustibles, and lower the bird into the oil slowly there should not be any problem. Make sure the fryer is set up on a stable, flat surface and be sure to wear a heavy glove when you lower the bird into the oil in case of a splash. Now I just have to figure out a way to stuff the bird!

Deep Frying a Turkey
Butter Beer Injection Mixture:
Prep time 10 minutes; cook time 10 minutes

  • ½ pound butter
  • ½ can of beer
  • 2 tablespoons Salt
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco
  • 1 tablespoons Soy sauce
  • 2 tablespoons Garlic powder
  • 2 tablespoons Onion powder

Combine all ingredients over low heat and stir until the salt is dissolved and sauce is smooth. Keep warm, but not hot, until injection.

Remove the gizzards and clean the bird with water.  Pat the bird dry inside and out with paper towels.  Inject the bird all over with the Butter Beer injection mixture.  Try to use small portions for each injection so you spread it throughout the bird.  Be sure to get the mixture into all the muscles.  Mount the bird on the lowering hook and put on a thick, long glove.  When the oil is at the high end of the temperature range below, slowly lower the bird into the hot oil.   Fry the bird at 325-350 degrees Fahrenheit, for 3 to 3.5 minutes per pound.  It’s done when the skin is a deep golden brown.  Enjoy the best turkey you’ve ever had!

Steaming Clams (or whatever)

A propane “fryer” is also great for steaming clams, crabs and other shell fish. It can’t be easier. Put about three inches of water in the bottom of the pot. Fire it up and wait for the water to boil which doesn’t take long. Put the clams etc. (covered with spice mix if desired) in the steamer basket, lower it into the pot and cover with the lid cocked to the side. You’re ready to eat in 10 to 20 minutes depending on the number of clams. Just pull up on the basket every once in a while to see if the shells have opened.