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4PoGo7 is thinking Turkey Fryers - Thanksgiving is Coming!

post #1 of 14
Thread Starter 

Turkey Fryers - Thanksgiving is Coming!

 

I don't remember how I came across these but they peeked my interest so I wanted to see if anyone has experience with them.

 

What are your thoughts?

 

http://www.amazon.com/Masterbuilt-23011014-Butterball-Electric-Capacity/dp/B00BWKN0H2/ref=sr_1_1?ie=UTF8&qid=1446733009&sr=8-1&keywords=butterball+indoor+electric+turkey+fryer

 

http://www.amazon.com/gp/product/B002JM1ZN8?redirect=true&ref_=s9_acsd_dx_bw_gf_hkggg201_3_t

 

http://www.amazon.com/Char-Broil-TRU-Infrared-Oil-less-Turkey-Fryer/dp/B001HBI7D8/ref=sr_1_1?ie=UTF8&qid=1446733393&sr=8-1&keywords=Char-Broil+The+Big+Easy+Oil-Less+Infrared+Turkey+Fryer

 

 

Thanks for looking chiming in,

PoGo

post #2 of 14

I haven't used a large electric fryer like that but I would stay away from them. They are expensive and not very versatile.A standard propane burner with a large pot works great and then you can use the burner for other things. We fry 4-5 turkeys every thanksgiving and the best part of the propane fryer is you can crank the heat between birds so you don't have as much of a temp drop when you put the second bird in. 

post #3 of 14
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

A standard propane burner with a large pot works great and then you can use the burner for other things. 

I have never tried frying anything large like a turkey, but I got these from my father-in-law recently. He used them maybe once to boil water.

 

 

I don't plan on getting one of the gadgets I listed, I just found them interesting and was wondering what others thought about them and if anyone had experience with them.

 

Thank you for the info and tips. I might give it a test run with something smaller to see how it works.

Any tips or advice? What to try? Thanks

 

PS you seem to be EVERYWHERE! LOL Always giving out good advice and helping people, especially me! Thanks man!


Edited by 4PoGo7 - 11/6/15 at 10:42pm
post #4 of 14
I've seen people on a few boards that have the infrared one and swear it works. The electric ones should work, but don't think I would have that much hot grease inside my house.

The one you have will work great for frying a turkey. But if you do it follow a few basic rules.

Cook in the middle of the yard or drive way away from any structures.

Make damn sure the bird is defrosted all the way.

Put the turkey in the pot the day before and measure the amount of water it takes to cover the bird, being sure that you have a few inches from the top. This is how much oil you want to add to the pot.

Dry the bird really well before putting it in the pot of hot oil.

Turn the fire off before lowering the bird into the hot grease. Wait for the oil to calm down before turning the fire back on.

Keep kids and pets away from the oil/cooker. Let it cool down completely before trying to move it.
post #5 of 14
 

 

PS you seem to be EVERYWHERE! LOL Always giving out good advice and helping people, especially me! Thanks man!

Yes!

post #6 of 14
The safety measures mentioned above are crucial to avoiding a grease fire.

A couple other notes to mention.

Above mentions measuring the amount of oil by placing the turkey in the pot and covering with water. You want to Remove the bird then measure where the water is. That is how much oil is needed.

Smaller birds works best, 12-14 pounders.

Water and hot oil do not mix. So if rain or snow is in the forecast make sure you have a good covered non flammable area to cook in. I have an all metal carport that I use.

Last but not least keep your fire extinguisher near by. Make sure it is rated for putting out grease fires.
post #7 of 14
Quote:
Originally Posted by 4PoGo7 View Post
 

 

PS you seem to be EVERYWHERE! LOL Always giving out good advice and helping people, especially me! Thanks man!

I am everywhere Monday - Friday. When the weekend comes I turn the computer off and the smoker on!

post #8 of 14

I have one of the infrared cookers and love it.  I've cooked everything from corn to pork butts in it with great success.  Turkeys and chickens turn out great!!

post #9 of 14
Thread Starter 
Quote:
Originally Posted by JeepDiver View Post

I've seen people on a few boards that have the infrared one and swear it works. The electric ones should work, but don't think I would have that much hot grease inside my house.

The one you have will work great for frying a turkey. But if you do it follow a few basic rules.

Cook in the middle of the yard or drive way away from any structures.

Make damn sure the bird is defrosted all the way.

Put the turkey in the pot the day before and measure the amount of water it takes to cover the bird, being sure that you have a few inches from the top. This is how much oil you want to add to the pot.

Dry the bird really well before putting it in the pot of hot oil.

Turn the fire off before lowering the bird into the hot grease. Wait for the oil to calm down before turning the fire back on.

Keep kids and pets away from the oil/cooker. Let it cool down completely before trying to move it.

Thank yo for the tips and safety advice!

 

Quote:
Originally Posted by dirtsailor2003 View Post

The safety measures mentioned above are crucial to avoiding a grease fire.

A couple other notes to mention.

Above mentions measuring the amount of oil by placing the turkey in the pot and covering with water. You want to Remove the bird then measure where the water is. That is how much oil is needed.

Smaller birds works best, 12-14 pounders.

Water and hot oil do not mix. So if rain or snow is in the forecast make sure you have a good covered non flammable area to cook in. I have an all metal carport that I use.

Last but not least keep your fire extinguisher near by. Make sure it is rated for putting out grease fires.

Thank you for adding to the tips and safety advice!

 

Quote:
Originally Posted by bmaddox View Post
 

I am everywhere Monday - Friday. When the weekend comes I turn the computer off and the smoker on!

lol nice Thumbs Up

 

Quote:
Originally Posted by Okie362 View Post
 

I have one of the infrared cookers and love it.  I've cooked everything from corn to pork butts in it with great success.  Turkeys and chickens turn out great!!

Cool, how often do you use it and which one do you have? Thanks

 

 

 

I think I might pick up a chicken and try frying that for a test run with the set up I have. Thanks everyone!

post #10 of 14

CharBroil Big Easy propane model.  Bought it a few years ago for around $100.

post #11 of 14
a few other tips.

Slowly lower the turkey into the grease, don't just drop it. It will boil up some when you start lowering it, but If you have left enough room in the pot it shouldn't go over. (Though if it does, you cut the fire off, so it won't catch on fire right).

Maintain the oil temp between 325 and 350.

Keep the turkey on the smaller side (13-15 lbs max). a bigger one won't get done in the middle, and may not fit in the pot.

Do not leave the lid on the oil while it is heating up. If the grease gets overheated and you remove the top, it can cause a flash fire. Better to leave it uncovered.

Watch all of the videos on you tube to learn what not to do.

Also I personally do not put any kind of rub on the turkey, I find that it just burns. I brine and/or inject.

If you are just doing one turkey, don't waste money on peanut oil. Canola will work fine. If you are doing more than one, or plan to keep the oil to use for something later, then peanut is worth it since it has a higher burn temp, you don't risk scorching the oil.

Also all of the pots I have include a turkey stand and hook. Not sure about doing it in the strainer pot you have. It should work, but just have never tried it.
post #12 of 14
Thread Starter 
Quote:
Originally Posted by JeepDiver View Post

Maintain the oil temp between 325 and 350. How do you monitor this temp, digital meat therm? Candy therm? Also how do you monitor the bird temp? Just wondering about my meat probe in the oil.

If you are just doing one turkey, don't waste money on peanut oil. Canola will work fine. If you are doing more than one, or plan to keep the oil to use for something later, then peanut is worth it since it has a higher burn temp, you don't risk scorching the oil. I don't fry much. When I do it's always something small so I just use whatever oil I have on hand: olive, veggy, canola... can you or someone else educate me on oil briefly or point me to a link so I can read up? Thanks

SMF is awesome! I was just asking about something I thought was neat and now I am prepping to fry a chicken and then maybe a turkey! I love getting new ideas and I love how EVERYONE is so willing to help out and make sure new guys like me don't do something stupid or ruin a meal!!

 

Points to all you guys for helping me out!!

 

:points:

post #13 of 14
Quote:
Originally Posted by 4PoGo7 View Post
 

SMF is awesome! I was just asking about something I thought was neat and now I am prepping to fry a chicken and then maybe a turkey! I love getting new ideas and I love how EVERYONE is so willing to help out and make sure new guys like me don't do something stupid or ruin a meal!!

 

Points to all you guys for helping me out!!

 

:points:


In general for turkey, the 3min / pound plus 5 min time works.  Try that and then use an instant read thermo to check.  One good thing about frying is that it will give you some wriggle room on temps.  It seals in the juice so if you over shoot some, then no big deal.

 

Chicken takes 4-5 mins per pound.

 

I have an oil/frying dial thermometer I use.  A candy thermo should work, but I wouldn't use a glass one.

 

quick Google search lead to this page, which looks like it covers most oils https://en.wikipedia.org/wiki/Cooking_oil  The higher the smoke point, the more forgiving the oil.  You can reuse oil if you don't scorch it (i.e. get it near or over the smoke point) filter it,  and keep it stored in a cool place, or you can even freeze it.  But if you don't fry much it isn't really worth the trouble. 

 

Use a little common sense and you should be fine.  Frying a turkey is nothing to be scared of, but working with open flame, and hot grease does take some common sense.

post #14 of 14
Thread Starter 
Quote:
Originally Posted by JeepDiver View Post
 


In general for turkey, the 3min / pound plus 5 min time works.  Try that and then use an instant read thermo to check.  One good thing about frying is that it will give you some wriggle room on temps.  It seals in the juice so if you over shoot some, then no big deal.

 

Chicken takes 4-5 mins per pound.

 

I have an oil/frying dial thermometer I use.  A candy thermo should work, but I wouldn't use a glass one.

 

quick Google search lead to this page, which looks like it covers most oils https://en.wikipedia.org/wiki/Cooking_oil  The higher the smoke point, the more forgiving the oil.  You can reuse oil if you don't scorch it (i.e. get it near or over the smoke point) filter it,  and keep it stored in a cool place, or you can even freeze it.  But if you don't fry much it isn't really worth the trouble. 

 

Use a little common sense and you should be fine.  Frying a turkey is nothing to be scared of, but working with open flame, and hot grease does take some common sense.

Thank you again for all the advice!

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