Deep Fryer

[Marine24]

Decided to take the leap and purchase a deep fryer. Opted for the Butterball - Masterbuilt indoor turkey fryer because standing out in the weather doesn't sound like my idea of fun. Plan is to do a 16lb turkey for Christmas Day and a bone in rib roast for New Year's day.

Process looks pretty straightforward. Completely defrost, pat dry and allow meat to come to room temperature. Season, inject marinade and lower it in to the fryer. I plan on going simple with the marinade and just use melted butter with some fresh garlic but want to get some of the Cajun butter to try. I can see this becoming a frequent cooking method.

Any words of wisdom?

[ray1970]

Any words of wisdom?

Be careful.


I have fried quite a few turkeys but I've always done it out in the yard well away from my house. Seen and heard too many horror stories of people burning their houses down trying to do it in their garages. Of course I'm sure most of those people were idiots.

As far as injecting the bird, I use to used the bottled stuff but found making your own homemade concoction can be just as good or better. One of my favorites is just injecting plain old Tabasco sauce.

[Marine24]

Expect my wife will ask me to put the fryer outside despite it being a "indoor" fryer. Not a small piece of gear, but no exposed flames and uses a heating element similar to a commercial fryer for heating up the oil.

I'll have to give the Tabasco a try. May be a little more heat than my wife likes, but I can use it on my side of the bird.

[ray1970]

The Tabasco doesn’t add too much heat in my opinion. Must be something about the frying process that “dilutes” the hot sauce.

My other potion is melted butter, garlic, a little Worcestershire sauce, and a little Tony Chachere’s creole seasoning.

[Ah Pook]

My other potion is melted butter, garlic, a little Worcestershire sauce, and a little Tony Chachere’s creole seasoning.

Might have to try that.

Had a couple of indoor fryer mishaps (overflows). Now I only fry outside.

[Great-Kazoo]

It's not the heating element that presents a problem. It's keeping everyone away from it before, during and after. Then you need to make sure once turkey is removed there is no movement that would cause the fryer to tip over.

Best to do any deep frying where a few quarts of oil is used outside.

[kidicarus13]

There goes the neighborhood at 1:20

[Marine24]

Kitchen is always busy so I can see our patio table serving as the base. So much for staying out of the weather.

[BigDee]

This year we made the jump to an electric airless fryer. The bird comes out just as tasty as an oil fried bird but doesn’t require a ton of oil and ends up much healthier.

https://www.walmart.com/ip/Butterbal...3=1308&veh=sem


Sent from my iPhone using Tapatalk

[KS63]

Instead of marinating, may I suggest brining your bird for 24hrs. This puts the flavor of the brine inside the meat and helps it tonretain moisture during the cooking process. Also, use a thermometer. If the weather is nasty outside, I cook in the garage with a fire extinguisher on hand and I never leave until it’s done.