Thinking of getting a turkey fryer for the Thanksgiving Bird this year.
Tired of the dried out oven method,used the Weber once(outstanding results)but took a long time.
Any pros or cons?I do under stand their is a saftey issue.
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Replies
Be sure to do it outside.
Be sure to cover every inch of your body with protective clothing.
Be sure to have a fire extinguisher close by.
Other than that, enjoy.
I have friend nearby who has one; does about 30 turkeys a year....got it from Cabelas. No problems so far (no burns or fires). A 5 gallon jug of peanut oil is good for about 3 separate cookouts (about 6 or 8 birds).
By far, the best turkey I've ever experienced. And he does some with some Cajun flavoring which is absolutely great!
Have fun!
Did one once with no flavoring...nice and juicy, but flavorless. Did one where I let the oil cool off too much...didn't pay attention...took a looong time and finally had to put pieces in the micro. Did one once where I got the oil too hot...burned thje outside.
Its not burned,,,, its cajun creloa blacken turkey
Now being partial to Turkeys I will admit it is one of my favorite dishes. But you have to try cooking a Turkey in a Dutch Oven, now that is a real treat! And nothing beats a Turkey Bone Pie for dessert.Ain't no thing but a turkey wing
Use peanut oil, figure 5 min/lb. cooking time, inject with whatever suits you(I use italian salad dressing, sometimes some caesar) buy the biggest pot you can find....lobster boils in the summer are great too!
I bought mine as a steam source to create a 12"x24"x 16' steambox. Fitted a plywood lid to the steamer; connected the lid to the box with a length of radiator hose--works great--more steam than I could ever use. (Makes a fine bird, too.)
Not bad for $65.00
Syd
When you get a fire extinguisher for this operation make it a big one, or two. A couple of two gallon buckets of sand wouldn't hurt either. I am not saying not to do get a frier or party like wildmen. I am advising that you be careful and take reasonable precautions.
A friendly fireman once described a rare case where the burner was not regulated or turned off in a timely manner. The oil caught fire. The fire fighting efforts succeeded in knocking the pot off the tripod, getting the cook badly burned and spreading the fire. They were on a deck next to the house and while the deck was nearly a total loss a lucky stroke, the wind shifting and the fire department being very near, saved the house.
In making the delicious turkey, it also works on steaks and hams with equally tasty results, you are bringing 3 to 7 gallons, a WAG, of flammable liquid to temperature slightly below its flash point. 5 gallons of flaming liquid makes a pretty big fire that can burn amazingly hot. Be prepared to extinguish a fire that big quickly. A hose would not be a good option until the oil burns out or soaks in.
I would also set up a good distance away from the house. Keeping the kids and the dogs at a safe distance would also seem a good idea.
Thaw the turkey first, sounds lame but know of a man who did not.... well hot oil + massive consumption of beer + frozen turkey = hell of a oil explosion and a remodeling contract to repair burnt deck and back of house. Good luck.
My brother-in-law deep-fried a turkey for our Canadian Thanksgiving last month, and it was by far the best turkey I have ever eaten.
He injected it beforehand with some Cajun spices. It took less than an hour to cook.
However, as you have already read, you have to be extremely careful. Determine exactly how much peanut oil you will need. This can be done by putting the turkey into the pot, filling the pot with water to the point where the turkey is covered, and then measuring the water.
The problems can occur if the oil boils over and runs down the side of the cooker onto the flame. Put the cooker onto some surface that can't catch fire...never a deck. (I used the driveway). Make sure there's nothing overhead that can catch fire, like a tree or roof overhang.
Watch the thermometer like a hawk and make sure it doesn't go over 350F. Deep-frying a turkey is a full-time job....don't leave it unattended for a second. Make sure the temperature is at 350F before putting in the turkey. Keep the kids away.
Fire extinguishers, sand, a lid that fits the pot, and fireproof clothing, are all important.
Sounds scary I know, but if you're careful, it's well worth the effort.
Good luck.
Sounds so far like the saftey issue is the only con with the fryer.
did a google search and found out that UL won't even rate them because of the fire issue.
Guess it's best to keep the beer in the fridge until the bird is done!
Thanks to all.
Since nobody has chimed in from over at Cooks Talk, I thought I might give you another option: brining the turkey. In the Tried & True folder there are tips and recipes for brining, which is simply soaking the bird in a salt & sugar solution for 8 or so hours. Makes an amazing bird (osmosis thing happens) and no additional equipment investment. Just a thought. Theresa Cowtown information junkie...
Just in case somebody needs to get one.
Costco has what it seems to be a fairly good quality turkey fyer. The whole thing is stainless steel, the base, the pot, etc. I don't recall what else comes with it but it looks better than the other ones I have seen in other other stores, example Home Depot. About $75.00, I think, maybe less.
I guess it will be easier to clean and it wouldn't rust after it catches on fire and sits out in the weather for quite a bit... :-)
(I can't believe I'm responding to / asking a cooking question). Do you do anything else to the turkey, or does the brine 'cook' it so that it can be eaten? Any other spices/seasonings?
Ya know, frying a turkey is great, but then there's no cornbread stuffing!
The brine does not cook it- you basically soak the turkey/fowl. You still need use the oven or the grill. There are additional spices/flavourings you can add, really, check out the Tried and True at Cooks as TSittler suggested, many recipes/ideas for brines. I now brine anytime I do chicken(turkey). It makes a big difference, moisture wise.
But, but, its SUPPOSED to taste like that!
We brine poultry almost all the time. We always brine turkey, and we brine chicken about 80% of the time. If you do brine, don't automatically add salt to the finished bird. Taste, then season.
If deep frying, one of the most common mistakes is not drying the bird off before immersing it in the oil. Pat it down with paper towels, both on the skin and in the cavities. When you do immerse the bird, do it slowly to allow any residual water on the bird's skin to vaporize at the top surface of the oil-filled vat. It'll just about eliminate the likelyhood of a boil-over.
Edited 11/18/2002 12:31:15 AM ET by Mongo
Well, Adele got back to you first, but as you've figured out by now, the brine is simply a seasoning method. It's amazing how much flavor salt can have when it's done properly. The salt makes the bird retain water (women everywhere cringe at the thought!), keeping it moist during the cooking process. There is also no need to baste, etc. Just pop the bird in the oven, check the temp w/a thermometer and you're done. As a side note, if you make gravy from the drippings, they will also be seasoned, and not require salt. Taste first!Theresa Cowtown information junkie...
Is there any problems with using the brine with a turkey that you are going to smoke?
And what about with some of the "prebasted" or "water added" turkeys. Can it be used with them?
Um, you're getting beyond my experience at this point. I just do the conventional bake-it-in-the-oven method.
You may want to post over there and some of the real chefs will expound their theories for you. I just got back from the grocery store with my frozen turkey, and as I don't think those prebasted things do much good, I didn't even pay attention to what I purchased (ok, so it was free...promotional thing). The brine works because the osmosis theory is that stuff on one side wants to equal the stuff on the other side of a cell wall (in a nutshell...). (Did you ever do that potato experiment as a kid?) So it should not matter what they've injected it with. I would guess the oil (prebasted) would stay, and the water part would just re-equalize itself with the brine solution you use.
Have no idea on the smoking question, sorry. (I don't smoke...couldn't resist :) Theresa Cowtown information junkie...
What is a "real chef"?
people who make their living at it... not like me, who just lurks & learns. Then I go to my day job.Theresa Cowtown information junkie...
BIL smoked a turkey for thanksgiving about 3 years ago. It was WONDERFUL. (but a lot of work) he got up every couple of hours to check the smoker. I think total cooking time was 16 hours? (memory is failing me)
Crotchety old Grandaddy (who was at the family gathering only long enough to eat) said on the way out the door, "Best Turkey I ever put in my mouth"Steelkilt Lives!
TS, thank you for mentioning the recipies at Cook's Talk. We're gonna try that brine.
I gotta hang out over there more often. They look like they eat real well over there. <G>
DRC
Scotty:
I would be careful doing that. Consumers Union magazine did a review of turkey fryers a couple of issues back and they would not recommend any of them due to the fire and burn danger they all presented. I don't know where you are at but here in Southern Louisana a lot of supermarkets and resturants prepare them for sale. Incidently, fried turkey is not a Cajun dish despite the advertising. Last I herad the Texans were claiming it but, they will claim anythinhg.
Russ Anderson
Well since we're all talking about frying stuff, if you're not a big turkey fan, those things do wonders for a good T-bone. Stick it on a skewer and it's done in a couple of minutes. Had a wedding party once where everyone cooked their own in turkey fryers. Looked crazy, but the truth was in the tastin'!