Brewing Master

Question:

My husband and his brother are going halvsies on a deep fryer in time for Thanssgiving.  My BIL has been frying them at work for customers for years. A hint – brine the turkey a la Alton Brown before injecting it.  The flavor and moistness will blow you away. Gina Proud Member of PETA (People Eating Tasty Animals) 173/135/130 Began Atkins 4/30/02

Response:

I have NEVER had such moist, flavorful turkey.  I always loathed Thanksgiving because my folks roasted the bird until it was terribly dry.  This turkey was like nothing I’d ever had.  Simply delicious.

Now you know why more and more people are deep-frying their turkeys. It’s incredible how good it turns out. Connie Darn right I’m good in bed. I can sleep for days!

Response:

This brings up a question that I saw last week, or earlier, but I never saw a response to: How much oil does it take to fry a turkey and what do you do with the leftovers? Can you store that stuff without an extra fridge to keep the oil in? — Lydia Ash Don’t be paranoid–be prepared. –Barbara Brenner Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com       <<<<<<<   The Worlds Uncensored News Source   <<<<<<<<

Response:

– Hide quoted text — Show quoted text – x-no-archive: yes So I work at a small family-owned store that sells, among other things, a full line of turkey fryers and "outdoor cooking equipment."  They’re doing fried turkey demonstrations every weekend this month.  Apparently there was a turkey left over from this last weekend, so the boss went ahead and did a mid-week fry. First off, it was shot up with injectible marinade.  Then it had a cajun spice rub shoved under its skin.  Then, as I watched (eyes wide with wonder), it was plunged into the hot oil.  45 minutes later, out it came. I have NEVER had such moist, flavorful turkey.  I always loathed Thanksgiving because my folks roasted the bird until it was terribly dry.  This turkey was like nothing I’d ever had.  Simply delicious.

We bought a deep fryer this weekend.  All I can say is "Wow!".  I now know why this is becoming such a popular method of cooking turkey. No, we won’t be doing our Thanksgiving turkey this way – I gotta have drippings for gravy, and I’d be shot if I didn’t cook the stuffing in the bird.  But we’ll certainly be having turkey more often at other times of the year. Cheers! Nicole

Response:

This brings up a question that I saw last week, or earlier, but I never saw a response to: How much oil does it take to fry a turkey and what do you do with the leftovers? Can you store that stuff without an extra fridge to keep the oil in?

Lydia, We deep fried a 13 pound turkey last weekend and used about 4.5 gallons of oil.  You’d use less for a larger turkey. Leftover/used oil can be strained and stored either in a cool, dark spot or refridgerated and used again.  We’re keeping ours in the garage during the winter. Leftover turkey can be, well, eaten! LOL!  Use it just like you would any other leftover turkey, although I prefer just reheating it. Cheers! Nicole

Response:

i am Gonna try one ,but I think that I might just do a turkey Breast .i do not have he tall pan ,but I think I can do a breast in my fish Pan. ("We cannot always do great things in life,but we can do small things http://community.webtv.net/domjo/Joesbigfish  Start Date.Nov 10,2002 …284/274/225  Golf h-cap=…11.8

Response:

Okay, this is all sounding REAL good.  Does anyone recommend a particular brand of fryer?  And is there anything else they can be used for besides frying turkeys?  (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk – Hide quoted text — Show quoted text – x-no-archive: yes So I work at a small family-owned store that sells, among other things, a full line of turkey fryers and "outdoor cooking equipment."  They’re doing fried turkey demonstrations every weekend this month.  Apparently there was a turkey left over from this last weekend, so the boss went ahead and did a mid-week fry. First off, it was shot up with injectible marinade.  Then it had a cajun spice rub shoved under its skin.  Then, as I watched (eyes wide with wonder), it was plunged into the hot oil.  45 minutes later, out it came. I have NEVER had such moist, flavorful turkey.  I always loathed Thanksgiving because my folks roasted the bird until it was terribly dry.  This turkey was like nothing I’d ever had.  Simply delicious. — "If there’s someone you can live without, then do so.  And if there’s someone you can just shove out; do so." ~BNL

Response:

We deep fried a 13 pound turkey last weekend and used about 4.5 gallons of oil.

Cool. Helpful to know. Leftover/used oil can be strained and stored either in a cool, dark spot or refridgerated and used again.  We’re keeping ours in the garage during the winter.

*Garage*! <sound of hand thunking on forehead Leftover turkey can be, well, eaten! LOL!  Use it just like you

I actually meant the leftover oil that you used to fry it. Heh, heh. Of course, I’m not sure how Dean will react to my suggestion that we take up even more space of his rapidly shrinking workshop/garage. =) Thanks, Nicole! — Lydia Ash Don’t be paranoid–be prepared. –Barbara Brenner Posted Via Uncensored-News.Com – Still Only $9.95 – http://www.uncensored-news.com       <<<<<<<   The Worlds Uncensored News Source   <<<<<<<<

Response:

Cool – thanks for the link, that stuff looks great! – Hide quoted text — Show quoted text – x-no-archive: yes "karen (kk)" muttered the following incantation: Okay, this is all sounding REAL good.  Does anyone recommend a particular brand of fryer?  And is there anything else they can be used for besides frying turkeys?  (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) The pots they sell at my workplace are also advertised as useful for seafood boils, microbrewery, canning & preserves, and so on.  I believe the boss used a 28-quart pot, and the turkey was about 14 pounds.  The pots come in stainless steel, aluminum and non-stick lined aluminum (boss used stainless steel). Here’s a selection of pots & marinades: https://www.seattletraders.com/ultimateoutdoorchef/index.html — "If there’s someone you can live without, then do so.  And if there’s someone you can just shove out; do so." ~BNL

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x-no-archive: yes Nikita muttered the following incantation: Leftover/used oil can be strained and stored either in a cool, dark spot or refridgerated and used again.  We’re keeping ours in the garage during the winter. Plus, you can buy either a battery-operated or electric oil pump that filters and pumps the oil back into its storage container.

Oh yeah!  DH bought a battery operated one and said it was GREAT! Cost $20 at Meijer.   A tip… he washed the filter out with dish soap and water and said it was like brand new, so no need to throw it away after one use. Cheers! Nicole

Response:

Okay, this is all sounding REAL good.  Does anyone recommend a particular brand of fryer?  And is there anything else they can be used for besides frying turkeys?  (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk

Karen, We bought a Firestorm fryer from The New Braunfels Smoker Company. It’s got a 30 quart aluminum pot with a temp gauge, turkey accessories, and an inner pot.  Cost us $36 on sale at Walmart. According to the fryer box, you can deep fry just about anything from turkeys to steaks to roasts to chickens to veggies. Cheers! Nicole

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Hey, that price sounds even better!  I’ve been looking around for some fryer-type recipes (to really get myself psyched up about the idea), but most everything seems to be breaded.  I would imagine that any fryer I would buy would come with basic information as to how long to cook different types of food (chicken, shrimp, etc). Unfortunately, I’ve led a very sheltered life and not been exposed to many different kinds of deep-fried foods (having been fat-phobic for the last 20 years or so thanks to Dean Freakin’ Ornish et al!)…  So, I will have to try and fire up my imagination. Thanks for the info, I’ll be checking out my Wal-Mart and Kitchens Etc for fryers soon!

– Hide quoted text — Show quoted text – Okay, this is all sounding REAL good.  Does anyone recommend a particular brand of fryer?  And is there anything else they can be used for besides frying turkeys?  (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk Karen, We bought a Firestorm fryer from The New Braunfels Smoker Company. It’s got a 30 quart aluminum pot with a temp gauge, turkey accessories, and an inner pot.  Cost us $36 on sale at Walmart. According to the fryer box, you can deep fry just about anything from turkeys to steaks to roasts to chickens to veggies. Cheers! Nicole

Response:

– Hide quoted text — Show quoted text – Hey, that price sounds even better!  I’ve been looking around for some fryer-type recipes (to really get myself psyched up about the idea), but most everything seems to be breaded.  I would imagine that any fryer I would buy would come with basic information as to how long to cook different types of food (chicken, shrimp, etc). Unfortunately, I’ve led a very sheltered life and not been exposed to many different kinds of deep-fried foods (having been fat-phobic for the last 20 years or so thanks to Dean Freakin’ Ornish et al!)…  So, I will have to try and fire up my imagination. Thanks for the info, I’ll be checking out my Wal-Mart and Kitchens Etc for fryers soon! Okay, this is all sounding REAL good.  Does anyone recommend a particular brand of fryer?  And is there anything else they can be used for besides frying turkeys?  (sorry – I’m kinda clueless where cooking is concerned, but I’m learning!) kk Karen, We bought a Firestorm fryer from The New Braunfels Smoker Company. It’s got a 30 quart aluminum pot with a temp gauge, turkey accessories, and an inner pot.  Cost us $36 on sale at Walmart. According to the fryer box, you can deep fry just about anything from turkeys to steaks to roasts to chickens to veggies. Cheers! Nicole

This may sound stupid but for all the "newbie" fryers, be very careful it too full and it boils over, well 3 or 4 gallons of oil on fire will ruin your day (not to mention burn your bird <grin).  Also, there will be some "splash" so don’t put it on like a wooden deck that the oil will soak into……or put down paper backyard (be sure it’s pretty level) and don’t worry about it.         Rally         Rally

Response:

This may sound stupid but for all the "newbie" fryers, be very careful it too full and it boils over, well 3 or 4 gallons of oil on fire will ruin your day (not to mention burn your bird <grin).  Also, there will be some "splash" so don’t put it on like a wooden deck that the oil will soak into……or put down paper backyard (be sure it’s pretty level) and don’t worry about it.

Btw, hot oil WILL kill grass, so make sure you don’t do this right in the middle of your perfectly manicured lawn. I’d suggest dedicating a small piece (maybe 4′x4′) of plywood or pressboard as your cooker base, and set the cooker on it.  It will protect the grass, soak up any oil, and keep the cooker level.  Just store it with the cooker when not in use.   — Jason Baugher 355/312/215

Response:

My husband and his brother are going halvsies on a deep fryer in time for Thanssgiving.  My BIL has been frying them at work for customers for years. A hint – brine the turkey a la Alton Brown before injecting it.  The flavor and moistness will blow you away.

Do this with Cornish hens.  They are fantastic.  Given their small size, much faster and easier to do at home without having the large turkey deepfryer. Sid…

Response:

- Hide quoted text — Show quoted text – My husband and his brother are going halvsies on a deep fryer in time for Thanssgiving.  My BIL has been frying them at work for customers for years. A hint – brine the turkey a la Alton Brown before injecting it.  The flavor and moistness will blow you away. Do this with Cornish hens.  They are fantastic.  Given their small size, much faster and easier to do at home without having the large turkey deepfryer. Sid…

My cooker came with a smaller pan with a "french fry type" basket…….pre T1, I used to boil my potatoes and not heat up the I have also used it to deep fry chicken pieces…….haven’t tried it without the breading yet…….hmmm         Rally

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