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INDOOR DEEP FRIED TURKEY - Q-VIEW

post #1 of 16
Thread Starter 

Okay, it is not smoking but I thought I would share with you anyway.

 

INDOOR DEEP FRIED TURKEY

DATE: Tuesday, November 1, 2011

 

LOCATION: Callahan, Florida

 

EQUIPMENT: Masterbuilt Electric Butterball Indoor Turkey Fryer XL; Instant Read Meat Thermometer, Electric Carving Knife.

 

MEAT: Butterball 14.98# Whole Turkey.

 

SPICES: Cajun Injector Creole Butter, Tony Chachere’s Creole Seasoning.

 

COOKING LOG: About a week ago my wife bought us this indoor fryer. It is the biggest one Masterbuilt makes and is rated for up to a 20 pound turkey. My wife has used it to fry some CSR’s, French Fries, Corn Nuggets, Chicken Tenders and a few other things. They all turned out great and I am very pleased with the performance of this fryer.

 

This was the first time frying a turkey in this unit. I thawed the turkey for a week in the refrigerator. I injected the bird with the Creole Butter mixture 24 hours before frying and rubbed Creole Seasoning under the skin and wrapped in plastic and placed back in the refrigerator. The instructions call for frying for 3 ½ to 4 minutes a pound. For this bird that would be 52.42 to 59.92 minutes. I will fry it for 56 minutes and use a thermometer to check for a 165*F IT of the thickest part of the breast.

 

At 9:00 p.m. I removed the turkey from the refrigerator, removed from plastic and patted it dry with paper towels.

 

At 10:25 p.m. I turned the fryer on and set it for 375*F. I’m using 2 gallons of Crisco Vegetable Oil.

 

At 10:55 p.m. The oil in the fryer reached the 375*F mark as determined by the fryer’s ready light.

 

At 11:00 p.m. I put the turkey into the fryer and set the timer for 56 minutes.

 

At 11:56 p.m. I raised the turkey from the fryer and checked IT; it was 160*F. Even though carryover cooking probably would have took it to 165*F, I decided to re-submerge the bird back into the fryer for 10 more minutes.

 

At 12:10 a.m. I removed the turkey from the oil; IT was 170*F. I left it in the frying basket so it could drain and cool.

 

At 1:00 a.m. the turkey was still warm. I started carving it up.

 

EVALUATION AND SUMMARY: The turkey was moist and juicy. It has that great deep fried taste, just like the ones I do outside. The very top of the bird did not get the brown color I would like to see. If presentation was going to be an issue I would use a torch to brown it up.

 

Even though this fryer is rated for up to a 20 pound turkey I don’t believe that I would attempt it in this fryer. I will stick with 14-15 pounders and save the big 16-20 pounders for my outdoor fryer. Over all I like the fryer and would recommend it to anyone interested.

 

Q-VIEW:

 

Indoor Deep Fried Turkey 11-01-2011 003.JPG

 

Indoor Deep Fried Turkey 11-01-2011 007.JPG

 

I also smoked some pork chops on this ame night you can find that Q-View and report here:

 

http://www.smokingmeatforums.com/t/112692/smoked-pork-chops-potatoes-onion-with-bacon-q-view#post_708693

 


Edited by callahan4life - 11/3/11 at 10:12am
post #2 of 16
Looks good !
post #3 of 16

Looks-Great.gifYour title made me think of  this

post #4 of 16

"At 10:00 p.m. I put the turkey into the fryer and set the timer for 56 minutes.

 

At 11:56 p.m. I raised the turkey from the fryer and checked IT; it was 160*F. Even though carryover cooking probably would have took it to 165*F, I decided to re-submerge the bird back into the fryer for 10 more minutes."

 

 

Wouldn't that be 1 hr 56 minutes?

post #5 of 16

That's a beautiful looking bird!

post #6 of 16

Love those kind of videos. Funny how they panic when all they had to do was put the lid on the pot. Cracks me up.

post #7 of 16
Thread Starter 


Quote:

Originally Posted by alelover View Post

"At 10:00 p.m. I put the turkey into the fryer and set the timer for 56 minutes.

 

At 11:56 p.m. I raised the turkey from the fryer and checked IT; it was 160*F. Even though carryover cooking probably would have took it to 165*F, I decided to re-submerge the bird back into the fryer for 10 more minutes."

 

 

Wouldn't that be 1 hr 56 minutes?



Yea but then my post would have been titled, "How to Deep Fry Turky Jerky" LOL th_roflmao.gif. Good catch on the typos. I was very tired when I wrote the post icon_eek.gif. I just corrected them, using the times from my journal logthumb1.gif. Thanks

post #8 of 16

 Bet you were tired judging by the time of day you were doing this. Turned out great though.

post #9 of 16
Thread Starter 
Quote:
Originally Posted by alelover View Post

 Bet you were tired judging by the time of day you were doing this. Turned out great though.



No not really. 30 years working Midnight Shift has turned me into a night owl. LOL

post #10 of 16

I saw that fryer at costco and I want it. Lookin good!

post #11 of 16

How much was the fryer?  Dang that looks good.  I want that!

post #12 of 16
Thread Starter 
Quote:
Originally Posted by chorizodahitman View Post

How much was the fryer?  Dang that looks good.  I want that!


I was looking at them on Amazon and my wife went into our local grocery store (Winn Dixie) and they had a whole display of Masterbuilt smokers and fryers, so she bought me one.

 


292013_1568430307267_1730738427_798768_173936770_n.jpg

 

Here the link for one on Amazon it is $151.92 with free shipping:

 

http://www.amazon.com/Masterbuilt-20011210-Butterball-Professional-Electric/dp/B003XJGE3W/ref=sr_1_2?ie=UTF8&qid=1320429884&sr=8-2

 

post #13 of 16

thank you.  I might have to get one.  I am buying a turkey fryer for outside but not for frying but for a wok to tailgate with.  The indoor fryers seem much safer.

post #14 of 16

icon_cool.gif

Some one asked me about those oilless fried turkey thingies the other day. I haven't use or seen one but. Bob (Eman) has one I believe. Your turkey looks good to me. I do 4-5 fried and a few smoked for people each year too.

post #15 of 16
Thread Starter 



 

Quote:
Originally Posted by chorizodahitman View Post

thank you.  I might have to get one.  I am buying a turkey fryer for outside but not for frying but for a wok to tailgate with.  The indoor fryers seem much safer.



For better than 15 years I have fried a lot of turkeys on my outdoor burner and pot and never had a safety issue. If you follow these rules you will never have a problem:

 

Keep small children away; Don't over fill the pot with oil; Turn the burner off when adding or removing the bird; Wear protectective clothing (i.e. long sleeve shirt, long pants, closed toed shoes, gloves); have a good fire extinguisher handy (just in case).

post #16 of 16

That video is funny as Hello...And that is usually what happens...Those Butterball friers are great and the turkeys are wonderful..I will have me one soon..

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