Turkey Fryer help

[leechlake]

Fellas-

I got an indoor Turkey Fryer for Christmas last year and for whatever reason it's still in the box and I think today I'm going to take it out for a spin.  We are going to the in laws for Thanksgiving so we're going to get hosed having leftovers so I figured today would be a perfect day.   I may just try to find some large chickens but if I can find a smaller fresh/unfrozen turkey I will buy that since I won't have time to defrost a frozen bird today.  I have a gigantic box of mixed peanut and veggie oil that I got along with the fryer.  Only thing I do know is to get as much water/moisture off of the bird before I immerse in the oil.  Fire away with what you've learned about frying turkeys or chicken, thanks much.

Edited November 22, 2015 by leechlake

[Boar]

remeber to put the bir in first then liquid to find the safe level of oil, so you dont fill the fryer with oil then pu the bird in and the oild spills over causing a fire. make sure yu have a thermometer to regulate temp or its easy to burn the oil. I stole my moms and now use the buner to make bear scent concocktions. LOL!

[Jim Almquist]

I always just patted it down with lots of paper towel. All it took was one time with a little too much moisture and had the oil all over the garage floor. No fire but scary just the same. The other thing is to drop it very slowly to avoid the oil boiling over. 

[delcecchi]

And of course, RTFM.  Read the Fine Manual.   I've never seen how one of those indoor jobs works but there are bound to be a few good hints in the instructions. 

I would put a sheet pan or tray under it for sure.  Wouldn't want oil all over everything. 

Bet there are youtube videos demonstrating also. 

[RebelSS]

I'd start in the middle of a 4 acre dirt field just to be safe. 

 

                                             

Edited November 22, 2015 by RebelSS

[Boar]

Ohhhhhhhh, iiiinnndoooooor. der me, cant spell or read. i gots one a doe's, love cooking fish but havent tried chickens or turks.

[leechlake]

I'd start in the middle of a 4 acre dirt field just to be safe. 

 

                                             

Reb-  is that the suit I was wearing when I tried eyeguys potato peeling trick?

[RebelSS]

Either that, or his "how to smoke a fatty".    

[delcecchi]

Either that, or his "how to smoke a fatty".    

I laugh every time I see that title...

[McGurk]

Dry that bird in and out with paper towels and then put it into the fridge uncovered for 8-24 hours to dry up even more.  That will help minimize the mess and tighten up the skin.  Even so, put out a bunch of cardboard or newspapers around the fryer to make cleanup easier.  Also, I like to cut off the wings and put them in separately at around 10-12 minutes from the end of the cook.  They are pretty much inedible otherwise.

Get the oil to around 400 and then put the bird in, and then keep the oil as close to 350 as you can, but it can be a pain.  3.5 minutes per pound of turkey, and round down. When you have reached the approximate time, take it out and let it sit to drain and cool for a good 20 minutes before cutting it up.  

IF you plan on using a fryer either indoors or outdoors, make sure to have a Class ABC or BC fire extinguisher (dry chemical extinguisher) available, if not right there close to the fryer.  NEVER USE A CLASS A (water) EXTINGUISHER ON A GREASE FIRE!!!

[bobberineyes]

 

I laugh every time I see that title..

Funnier yet, Google it.. 

[leechlake]

You guys take better turkey photos than me.  The thing was super moist and the meat was done right.  Ran into some issues.  I'm holding it in the photo because I grabbed the legs to move it and the hind end fell apart from the breast.

The skin wasn't crisp on the breast and not very crisp on legs either.  I had the oil cranked to capacity but cooked it outside, that along with a turkey that have been been a tad cold kept the grease from staying at 350 degrees after I had started it at 375 .  I left it in about 8 minutes longer than the 50 minutes I planned on, I assume oil temp was an issue.

Not a bad first run though.  The meat is excellent, skin left something to be desired.  I don't like white meat and it was A plus for juicy.  As long as I have the fryer out on the deck I may give some pheasants a run early next week before I put the fryer away.

 

Edited November 28, 2015 by leechlake