Well, we have the turkey deep fryer (new from christmas) and I was wondering if anyone else has one. If so, do you have any tips/tricks, recipies or anything else you've learned?? Is corn oil any different than peanut oil(already have corn oil)?? I cant wait to use it, gonna deep fry some canned potato *****. Had those at a party once, mannnn they were good!!!

 

Yes, you can use it. I haven't since I always use the peanut oil. I have used lard in a pinch and it worked fine also. There a zillion receipes on the net for setting food up in a fryer. Let your fingers do the tapping!

A tip? Have two thermometors.

 

I haven't used one, too many horror stories and this is the only product classifcation that UL has ever refused to approve, so....

Anyway, some tips I have read are... 1) Make sure you do not have a flamable roof/trees/canopy etc above the cooker. 2) Make sure you do not have a flamable floor/ground/;leaves etc under you. 3) Wear long gloves and an apron and long pants 4) Make sure the turkey is dry and not frozen before you put it in the pot. Use a block and tackle to lower the turkey, instead of that coat hanger thingie.

The reasoning for the above is... visualize this. There you stand in front of the fryer, holding a 20# turkey over the fryer with that coat hanger thingie. You are showing off your manly muscles as you lower the bird, and about half way, the boiling oil squirts up thru the butt of the turkey, splashing your arms causing you to drop the turkey the rest of the way into the pot. Now the turkey looks like mount St. Helens errupting thru the afore mentioned butt, spraying hot oil all over you in your shorts, tee shirts and sandles. Of course the hot oil also sprays onto your 50bazillion BTU burner and starts a fire burning on your wooden deck and patio. The firemen grumble later, that the turkey was a bit well done.

But seriously, make sure you do follow instructions including 1-4 above and wouldn't hrut to have an extinguisher handy. I have heard the results are very good, but the risks are pretty hefty unless you do it right. I have 12+ different BBQs/Grilles/Smokers and so many ways to cook a beautiful turkey, that I never felt the risk was enough to try deep frying. Others will say I am wrong, who knows.

Good Luck,

Jim Henderson

 

MEASURE THE DISPLACEMENT OF THE TURKEY BEFORE YOU START HEATING THE OIL. You don't want to fill the fryer full and then put the turkey into it. The level has to be low enough that when the turkey goes it it doesn't overflow the fryer.

I would also expect that these things would make a great fish-fryer. Hush puppies anyone?

 

Peanut oil is the recommended oil due to it being able to be heated to a higher temperature than corn oil. This will make a difference, trust me. We cooked a turkey in corn oil and the taste was not nearly as good as the ones we have cooked using peanut oil. I think we scorched the oil.

I also suggest following the above safety suggestions too. There have been many house fires caused by these cookers. Do not try to cook a bird that is too big! The largest bird I have seen cooked was about 13 lbs. Bigger ones just don't fit into the cooker.

When cooked properly, a deep fried turkey (IMHO) is the absolute best!

 

Don't you have Canola Oil in the states ?

I use Peanut oil for Stir fry or Popcorn.

Canola Oil for practically all other deep frying.

 

Ok, perhaps yall should see about asking someone from Lousiana? where everything, and I mean everything, is either deep fried or over rice We always use peanut oil, we cook on a concrete floor, we use pot that are up to about 20 gallons, able to cook about 100-150 lbs of crawfish at once. But when frying a turkey the reason you dont want to get a BIG bird is that it will not cook all the way through before you start to burn the outer layers. use, as mentioned, a 10-15 lb bird max, and let the bird thaw a bit first. I need to get my own frier so I can fry a turke at our tailgating parties next yeaar, that and do boiled crawfish. have fun with it, and be safe, fried turkeys are the best.

 

I have had no trouble doing 19 and 20 lb birds. It does make the skin a bit crispy at the thighs and when serving a group that big, there are always a few that just love that burnt skin.

 

I never thought about doing crawfish in one, dont know why, we do it other ways in a big pot. LOVE the crawfish, just takes forever eat them
I have personally never fried a turkey but gramps has been doing it for years on the same setup he does his fish/hush puppies, etc

 

Heard it's good, but it seems to be a heart-attack meal with that much oil? Plus it cooks so quickly no time to enjoy the smell the oven throws off for hours. Some of our supermarkets will cook them for you in advance. I'll have to try one sooner than later if the forum agrees it's that tasty!!!

 

have one, be careful with it, don't cook on wooden deck or near house.

turkey is awsome outta one!

 

I have used my fryer for nearly 10 years; the bottom of the pot has formed itself around the burner supports I've had it so long!
I have also used it for shrimp, shrimp and rice, whole fried chickens, fried chicken legs and breasts (breaded and not), french fries, South Carolina low country boil, gumbo, crawdads, beef stew and more, in addition to all the turkeys I've fried.
I don't like the tast of Canola oil. I prefer peanut oil, but sometimes corn oil is a lot cheaper.
If you use corn oil, heat it to 325 degrees Fahrenheit, and add about 10 minutes to a 20 pound turkey, and it will turn out just right. Set the turkey in, and then let the temp drop (or rise as needed) back to 300, and you'll be OK. However, do NOT exceed 325 degrees Fahrenheit with corn oil, or it will taste burned, and you run a much higher risk of fire.

 

Can I inject the turkey before I deep fry it? What kinds of injector juce stuff do yall reccomend? We used to inject the bird with turkey broth before we cooked it in the oven. Nice and jucy. Good god I cant wait to use it, I might attempt to make some onion rings!! Graduation time everything (well, maybe not everything) is gettin deep fryed!! I was thinking about getting some cheap rubber chemical gloves to protect our hands from the spatter when we're lowering it in, those should work. The kit we got has pretty much everything; pot, lid, burner and stand, propane guage and line, temp guage, bird cradle and hanger thingy but no basket!! O well, it was a geat deal for $20!!

 

Start off by putting the turkey in the empty pot and fill with water so it comes up to a few inches above the turkey. Then pull out the turkey and mark where the water line is. Empty out the water and dry the pot and fill to the line with peanut oil. Dry the turkey thoroughly and drop the turkey in very slowly.

Enjoy, it could be the best turkey you've ever had (unless you've had it smoked).

 

Fried turkey is good, but i prefer smoked as mentioned.
Also wild turkey, skinned and cut into strips and cooked over a open fire on a grille w/ a touch of salt and pepper is the best ever