Ayecarumba
Ayecarumba
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November 18th, 2010 at 10:56:16 AM permalink
I've heard good things about this method of cooking the bird, and am looking into buying a set up. Does anyone have a recommendation for a manufacturer/model?
Simplicity is the ultimate sophistication - Leonardo da Vinci
Croupier
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November 18th, 2010 at 11:15:38 AM permalink
Slightly off topic.

This reminded me of a Mythbusters Christmas Special, and whilst looking for the video found this video instead

More on topic.

I have never had deep fried turkey. Here in the UK everyone does it the old fashioned way of sticking it in the oven for about 3 days until all flavour and moisture has been roasted out.I dont know what the turkey has done to deserve such aninmosity bu tit gets it every year.
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mkl654321
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November 18th, 2010 at 12:59:01 PM permalink
Quote: Croupier

More on topic.

I have never had deep fried turkey. Here in the UK everyone does it the old fashioned way of sticking it in the oven for about 3 days until all flavour and moisture has been roasted out.I dont know what the turkey has done to deserve such aninmosity bu tit gets it every year.



Well, if the turkey tasted like anything besides dried cardboard, it wouldn't be British food, now, would it :) ?

Seriously, some of the best meals I've ever had were in London--Indian food, French food, Scandinavian food, Chinese food...makes me wonder if the reason England tried to colonize the entire planet is that they were just trying to find a decent meal.
The fact that a believer is happier than a skeptic is no more to the point than the fact that a drunken man is happier than a sober one. The happiness of credulity is a cheap and dangerous quality.---George Bernard Shaw
DJTeddyBear
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November 18th, 2010 at 1:18:23 PM permalink
I can't recommend anything except to read the cooking instructions VERY carefully.

I heard that each year, 18 homes in the US burn down as a result of turkey fryers. I *think* the biggest problem is not having the bird fully defrosted.
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ItsCalledSoccer
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November 18th, 2010 at 1:36:04 PM permalink
Quote: DJTeddyBear

I *think* the biggest problem is not having the bird fully defrosted.



Yup. For goodness sake, make sure it's completely defrosted!

Another helpful tip is to do the set-up on concrete, and stay as far away from wood and vegetation as possible. And, doesn't hurt to have a fire extinguisher handy. For $20, that's probably a pretty good idea unless you really know what you're doing.

I know this doesn't go into brands, but I'm not sure what all you need besides a big basin and a source of heat. I'm sure you could spend anywhere from a couple hundred to a couple thousand. The onyl place I've seen them is at Cabela's.
thecesspit
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November 18th, 2010 at 1:58:36 PM permalink
The Bass Pro shop at the Silverton had a 8 gallon one for sale for $40, including the flame source. Wanted to get one, as it'd be perfect for brewing, but getting it back on plane would have been an issue...
"Then you can admire the real gambler, who has neither eaten, slept, thought nor lived, he has so smarted under the scourge of his martingale, so suffered on the rack of his desire for a coup at trente-et-quarante" - Honore de Balzac, 1829
JerryLogan
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November 18th, 2010 at 2:27:38 PM permalink
Why would anyone on earth prefer a deep fried, greasy/fat-laden wet turkey over an over-baked masterpiece? Yuk! What kind of society would think up such a gross blasphemy anyway?

Just this weekend while we were watching the Food Channel, they had some fatass cook explain how to cook the thing in a vat of grease. We almost threw up until that hot little piece Giatta came on and said there was no way she'd ever cook one like that or eat it.

Yuk!! Are we Americans not fat enough, people?
thecesspit
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November 18th, 2010 at 2:43:14 PM permalink
The secret for great roast turkey is to brine it... makes it lovely and moist. I swear that cooking a bird up side down helps, but that's possibly just my excuse... I only tend to be the assistant rather than the head on Christmas Day (other days of roasting I'm in charge, for some reason).
"Then you can admire the real gambler, who has neither eaten, slept, thought nor lived, he has so smarted under the scourge of his martingale, so suffered on the rack of his desire for a coup at trente-et-quarante" - Honore de Balzac, 1829
ItsCalledSoccer
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November 18th, 2010 at 2:50:28 PM permalink
I never had much success in the oven with turkey ... but always manage a good ham from the over.

For turkey, I use ... yes ... the Ronco rotisserie oven! It takes a little longer per-pound, about 30 minutes per, but it's quick, easy, and has always given me better results than an oven. It can't handle the wings but you can buy the turkey without them or butcher them yourself. I always butcher them for use in gravy.

I do chicken with the rotisserie, too.
EvenBob
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November 18th, 2010 at 3:06:41 PM permalink
Its dangerous and its a lot of work. Just smear it with garlic butter and throw it in the oven for a few hours, basting occasionally.
"It's not called gambling if the math is on your side."
timberjim
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November 18th, 2010 at 4:50:20 PM permalink
Quote: EvenBob

Its dangerous and its a lot of work.



I completely agree. I bought one and tried it twice. Sold it and went back to smoking it on my Big Green Egg. Much better quality final product and way easier.

Another excellent way is with a clay pot. Mine is made by Schlemmertopf. The size I have will take whole chickens or a 6-7# bone in turkey breast. Follow the directions included with it and you will have the best turkey you have ever tasted. And best of all it is easy and virtually foolproof. Good luck.
Headlock
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November 18th, 2010 at 5:33:43 PM permalink
I have both an oil turkey fryer and an oilless infrared fryer. I much prefer the oilless fryer as there is no mess, and the bird comes out moist and delicious. About 2 hours for a 12 pound turkey. Mine burns propane. Check out "Oilless turkey fryer" on the internet.
odiousgambit
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November 18th, 2010 at 6:45:43 PM permalink
re: safety, you must not overfill the oil, lest it run out and catch fire when you put the bird in

heard on the street: in the future the place to get your turkey fried will be from fast food joints, that cook everything in oil already. Popeye's where they can be found apparently will surprise you how good it is.
the next time Dame Fortune toys with your heart, your soul and your wallet, raise your glass and praise her thus: “Thanks for nothing, you cold-hearted, evil, damnable, nefarious, low-life, malicious monster from Hell!”   She is, after all, stone deaf. ... Arnold Snyder
EvenBob
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November 18th, 2010 at 7:12:10 PM permalink
Quote: odiousgambit

re: safety, you must not overfill the oil, lest it run out and catch fire when you put the bird in



If you have to do it, put the bird in the empty pan and measure how many gallons of water it takes to just cover the top of the bird. That way you know exactly how much oil to put in so it won't overflow.
"It's not called gambling if the math is on your side."
JerryLogan
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November 18th, 2010 at 8:26:24 PM permalink
Popeye's and the like are a big part of the problem in this country.
Toes14
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November 18th, 2010 at 9:39:17 PM permalink
I've got one - only used it once. The turkey came out fine, but it seemed like nearly as much work as doing it the old fashioned way. Also, cleaning up the used oil is a pain around here. It is only good for a few months, and there aren't many places to recycle it.

That being said - a former coworker of mine always deep fried his turkeys. He brought some in one year and it was to die for! He said the trick was injecting the marinade the right way. Plus he did this at least once a month, so I guess practice makes perfect.
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JerryLogan
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November 19th, 2010 at 5:50:24 AM permalink
Quote: Toes14


That being said - a former coworker of mine always deep fried his turkeys. He brought some in one year and it was to die for!



Well of course, anything deep fried is going to be loaded with taste. Only that taste comes from a whole bunch of grease. Think of that and how all that coagulated fat is doing in your arteries and nearby your heart, the next time you chow down on fried chicken, french fries or that fried turkey. I know the chubbies reading this are rolling their eyes because they already feel they've got nothing to live for since they expect to die an excruciating death anyway. But there are people who do know better, even Michele Obama.

Yuk!
RaleighCraps
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November 21st, 2010 at 8:55:09 AM permalink
Quote: EvenBob

Its dangerous and its a lot of work. Just smear it with garlic butter and throw it in the oven for a few hours, basting occasionally.



I object your honor. I was introduced to fryed turkey about 4 years ago, and I have done about 10 of them. As mentioned, for around $50 you get a big pot, and a burner station to put the pot on. Cooking oil is another $20 or so, but you can reclaim the oil and use it 3 or 4 times. You need a tank of propane. I use to steal mine from the grill, until I decided to buy a second tank. This has the second advantage of my never running out of propane in the middle of grilling a steak.........

Biggest mistake I see people make? They put too much oil in the pot, forgetting the bird is going to make the oil rise when it is added. They heat the oil up and drop the bird in. The oil runs over the top of the rim, and the fire ignites it. DOH !
As previously mentioned, the other issue is not defrosting the bird completely. Maybe one of you science types can correct me, but I think the issue is, the hot oil takes the water molecules and super heats it, which causes the molecule to burst into steam, and spraying the surrounding oil everywhere as it explodes. With 1000s of molecules all bursting at the same time, you have an oil volcano.

Both of those issues are dangerous, but easily avoided. And as for "a lot of work", totally untrue.

Put the stand in the driveway, hook up the propane tank, put the pot on the burner, fill the pot to 2/3 - 3/4, and light the fire.
Takes about 20 min or so to get the oil to temp (350-375* I think)
Add the bird and keep adjusting the flame to keep the 350* setting. 3 min / lb of bird later you are done.

And the meat is dripping with moisture. For added flavor, you can inject the bird with a variety of liquid seasonings before you drop it in the oil.
Teriyaki is a great flavor to add to the bird.

After you pull out the bird, put the lid on the pot, but hang a wire over the rim, so the lid does not fit tight. I'm not sure why, but as the oil cools, it will create a suction that will prevent you from being able to take the top off, it you put it on tightly when the oil is hot. After dinner, pour the oil back into the container, and wash out the pot (okay, washing the pot is a bit of work..)
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odiousgambit
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November 21st, 2010 at 9:09:00 AM permalink
Some of my relatives have found that the women, perhaps first objecting, start voting for frying the birds, for these reasons:

*they realize cooking the turkey is worrisome to them, and never liked that part that much, and it comes out very good fried, very juicy, which also may be a surprise.

*So, they realize they can make it a 'guy thing', and they find that's OK, a nice division of labor.

*As an extra added bonus, they realize they have gotten the guys out of the house. Not just the cook, but all the guys probably. They stay out there and smoke cigars and drink beer and talk football and whatever. Not underfoot.
the next time Dame Fortune toys with your heart, your soul and your wallet, raise your glass and praise her thus: “Thanks for nothing, you cold-hearted, evil, damnable, nefarious, low-life, malicious monster from Hell!”   She is, after all, stone deaf. ... Arnold Snyder
Calder
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November 21st, 2010 at 10:39:35 AM permalink
Those things are great, you'll be happy with the results.

I don't think the brand really matters -- ours is a Mastercooker, or something. I'd just say keep it basic: heating element, pot, rack and hook. There's no reason to spend hundreds on the setup. You can add accessories later, if you wish.

Cabela's

They are also great for all kinds of backyard entertaining. We've used them for fish boils, steaming crab and lobster, and doing piles of chicken wings.

Just have an extinguisher, read the directions, keep it a few feet from the house and out of the garage.
Ayecarumba
Ayecarumba
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November 22nd, 2010 at 5:44:25 PM permalink
Thanks for all the helpful (and possibly lifesaving) tips!
Simplicity is the ultimate sophistication - Leonardo da Vinci
boymimbo
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November 22nd, 2010 at 6:03:14 PM permalink
Wow... you saying that the wife of a democratic president knows about fat.

Excellent. You are more objective than I thought!!!
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FinsRule
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November 22nd, 2010 at 7:26:00 PM permalink
You'll feel a lot better if you just deep fry some tofurkey. Can't burn down the house, don't have to kill a poor Turkey.
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