Beer Forum

I just listened to the latest edition of the homebrewed chef. We have been deep frying our turkey for several years now but it's always a guessing game to tell when it's done. Paxton mentioned using a leave in digital probe thermometer, this sounds great but I am not sure if he was implying you could do this when deep frying. Are the probe wires safe to use in hot oil? Anyone have recommendation for which probe to get that will be safe?

That's what I heard also, stick it in and leave it.....Paxton has done over 300 turkeys....so I would say.....he probably knows what he's talking about. That's the way I would do it, altho, in the past, I was like you.....guessing!

Agreed white_beard. But my question is can the probes intended for use in an oven be used in a turkey fryer?

The probe and wires are heat resistant to 400F if I recall corectly. I've used the Taylor probe for years without trouble. Now, keeping the controller out of the oil...thats another story.

edit - btw, this is for a Taylor thermometer with a separate control and 3 foot probe wire. Not your usual instant read.

If anyone is doing turkey for the first time, it's important to take into account the expansion of oil as it warms. If you fill it to where you think you need your level to be with cold oil, by the time it's at frying temp, you'll end up spilling it all over...

Easiest way I've found to check is to place the turkey in the pot, and fill with water til the turkey is covered, pull out the turkey, and where the water line is, is how much oil to add. Make sure everything is DRY before putting the turkey in that hot oil.....or it will splatter!!!!

Even if you determine based on fill level with the turkey in it, the oil can increase in volume by a few vertical inches in the pot as it comes to temperature.