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:
I also smoked some pork chops on this ame night you can find that Q-View and report here:
http://www.smokingmeatforums.com/t/...-potatoes-onion-with-bacon-q-view#post_708693
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:
I also smoked some pork chops on this ame night you can find that Q-View and report here:
http://www.smokingmeatforums.com/t/...-potatoes-onion-with-bacon-q-view#post_708693
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