Electric Turkey Fryer Home Depot: Top Picked from our Experts
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Place the bird on the turkey stand drumsticks up and head down and pull his arms back behind his shoulders if possible. I have recently began to hog-tie the leg stems together with wire to keep the legs from splaying open and laying on the side of the pot for the duration of the fry. This also keeps the legs close to the bird’s body and they will cook more evenly with said bird body. Try to do this the night before you plan on cooking the bird. The injection process definitely shortens the amount of time needed, so if you can’t do it the night before then a few hours before will have to do. Chef William’s may or may not still sell kits, but it’s just as well.
I’ll explain how to do this later on when we inject the bird. The dry seasoning is used as a dry rub on the skin of the turkey (and inside if you’d like). I love Tony Chachere’s Original Creole Seasoning so that’s what we’re going to use. If you don’t have this, or want to substitute your own favorite brand, go right ahead. Belly Buddy Scott Stout uses nothing but Zatarain’s and insists on adding bourbon to the marinade.
Deep-Fried Turkey
Make sure it’s rated for grease fires and that you read the directions before you get busy frying. Thanks to the popularity of deep-frying turkeys, getting your hands on the right equipment isn’t hard. Or if you’ve got the time to do some shopping, you can also find used equipment secondhand too. Unlike turkey fryers, most deep fryers are meant for indoor use and utilize electric elements rather ...
As we then say in all of our Brian’s Belly recipes… now would be a good time to grab a beer. Other brands we don’t know too much about are King Kooker which we’ve seen at Dick’s Sporting Goods & Sam’s Club and Kamp Kitchen which we’ve seen online. As with anything, you get what you pay for, so be wary of low, low prices. A word of caution right from the start- this whole process must be done outside. Keep in mind that you will be working with bubbling, spitting oil heated to 350° Fahrenheit. There are plenty of stories that circulate on the web about people who have burned their house down attempting to do this inside.
Frying Your Turkey
The original fryer we had for review was poorly made and used a basket to fry the turkey instead of a stand. But his Cajun Injector is still available, and is still the best injector you can buy. Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. Our fast shipping, low prices, and outstanding customer service make WebstaurantStore the best choice to meet all of your professional and food service supply needs.
As being around Christmas my wife already set the tree up . I used a orniment hanger and a chlothes pin and wired it right to my shaft and bingo it was perfect and cheap. My fryer won’t get much over 275° since adding my my bird 25 min ago. I always use a basket for everything – it’s just easier. As to the lid, I do use it to keep the temps consistent, if the weather is cold.
What Equipment Do I Need to Deep-Fry a Turkey?
Stored in a cool, dry place, peanut oil should not spoil and will remain usable for six months. If you “smoked” the oil by accident, you’ll have to toss it. We feel obliged to tell you to check with your local regulations on proper disposal, but most of the time oil must be accepted at your neighborhood auto-mechanic shop. This is an awesome deep-fried turkey recipe made with Creole seasoning. The meat is crispy on the outside and super juicy on the inside — even the white meat!
If the pot comes with a lid, great, but I wouldn't go out of my way and buy a separate lid, as it isn't required for turkey frying. Bayou Classic deep-fry sets are also well-known, but they can cost more than ones from Master Built and come with extra tools you may or may not need. This particular bundle comes with a fryer burner, pot, lifter, and thermometer as well as a seasoning injector and skewers, so it all comes down to your needs and budget. I have fried turkeys for years and I always use peanut oil / 3 gal. I strain the oil using cheese cloth the next day and put it back in the same container and put it in the deep freeze. A pound turkey is about the maximum size to deep fry.
The turkey must be completely thawed to prevent the oil from boiling over during frying. A frozen turkey needs about 24 hours thawing time for every 5 pounds of turkey. Once you’ve determined where to fry your turkey, you’ll also need to gather the following equipment. Most can be found at home-improvement stores like Ace, Home Depot, or Lowes.
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You should also have meat and fry thermometers on hand. One of the biggest fail points I have seen in doing this is the fry thermometer. I have more than one so I can check them against each other… you’d be surprised by the temperature differences. A few years back, I bought a Maverick Digital Oil Thermometer thinking this would solve all my problems. Well, it certainly helped reassure me of the oil temp, but I still kept an analog thermometer next to it to compare. My biggest complaint was that the clip does not attach well to the pot, such that the angle of the probe is right in the way.
Check out our lowest priced option within Stainless Turkey Fryers, the 30 Qt. What are some of the most reviewed products in Stainless Turkey Fryers? Some of the most reviewed products in Stainless Turkey Fryers are the Nexgrill 30 Qt. Turkey Fryer Package with 132 reviews and the Bayou Classic 44 qt.
Insert the base of a poultry lifter into the turkey — go through the neck opening so that the breasts of the turkey will be lowered into the oil first. If you like, you can tie the turkey's legs together with kitchen twine. 5 to 6 days before frying, figure out how much oil you’ll need. Before you fill your pot with oil, do a test run with water.
Having fried dozens of turkeys over the years, our favorite thing to fry after are classic french fries. Skip homemade fries (you’ve done enough) and use your favorite frozen fries instead. Just be sure they are also ice crystal free by tossing them in a colander to loosen any ice or small bits of potato that might burn. Fry for 8 to 10 minutes and serve them alongside your turkey. Instead of the usual 13 to 15 minutes, fried turkey takes just three and a half minutes per pound. A ten-pound turkey will take 35 minutes; a 12-pound turkey about 42 minutes.
Other Foods You Can Deep-Fry (Besides Turkey)
A 12-pound turkey will take about 42 minutes, a 15-pound turkey closer to 52 minutes. Again, someone should be present near the turkey at all times during frying. Begin checking the turkey for doneness around 30 minutes. Deep-fried turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F. Testing doneness might require an extra set of hands — one to lift the turkey from the oil and another to use a digital probe thermometer to get a temperature reading. Be sure the fryer burner is turned off before handling the turkey.
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