SteerCrazy
Head Chef
Lookin to purchase a Turkey Fryer this year. Anyone have suggestions on the purchase? I am planning on using it ONLY for Turkey Frying once, maybe twice a year. Do I get a cheapie one, expensive one? Thanks
brian j said:i've never had fried turkey. is it really that good? i have a hard time getting the picture if a huge chicken mcnugget out of my head.
wittdog said:MBF...u say u will only be using it once a year.....we'll see...
Larry Wolfe said:You can pick up a decent turkey frier just about anywhere. My dad got me one for Christmas several years ago from Wal-Mart and it works perfectly fine. I think he paid around $60 for it. As said before, look for the larger pot and make sure the base is sturdy.
Turkey friers are no more dangerous than frying chicken in your house a little common sense goes a long way. That probably answers the reason why certain people have catastrophies when frying turkeys. I've only fried a handful, but have been extremely happy with the results each time. Here's a list of a couple things that helped me out and may help you.
1. Pre-measure for oil by placing the turkey in the pot while still in the plastic. Fill the pot with water just until the turkey is covered. Pull the turkey out of the pot and where the water level is, is how much oil you should add. This will prevent boil overs/fires.
2. Make sure the turkey is 100% thawed and relatively dry of water. Ice crystals and/or water inside the bird WILL cause problems.
3. Do not attempt to fry the turkey on a deck, in garage or close to your house. Obviously this is common sense, but thought I should say it anyways.
4. Use a reliable thermometer for the oil.
5. Season the skin of the turkey after it comes out of the oil. Seasoning before is pretty much and waste because 99% of the seasoning comes off during the frying process. Injecting and seasoning under the skin is highly recommended.
6. Get some cheese cloth to filter and re-use the peanut oil. Regardless of some opinions about peanut oil, it's one of the best oils for high temp frying and it costs more because it's better. Not to make "yuppies use their visors" or however it was said.
corndog said:MBF, what I have done w/ my frying outfit is go to an auto parts store and buy an alum. drip pan. I place the burner on it and that will help catch the grease if there is any splatter. It helps keep the grass alive. Also here's another tip..before you drop the bird in the grease, cut off the fire!!!!!!! That's is another safety deal that alot of people over look, along w/ having a fire extinguisher close by---outside w/ you---Then when the splattering has died down, then relight the flame. I also season my oil by frying some bacon in it. My pot also has several lines etched on the outside for the different sizes of birds I fry. I hope this helps...