I got my turkey fryer!!!

Cafe Society
21

Reviving the thread:

I tested the fryer last night before I take it down to Florida. Deep fried a chicken.

OH MY GOD!!! It took about about 15 minutes to warm up the oil, then I put in the whole fryer (the chicken) rubbed with Tony Chachere’s Creole seasoning. In 20 minutes, I had the best chicken I’ve had in my life.

There were no fires (though I did have the extinguisher handy), and the 17 quarts of oil will be reusable for 3 or 4 more uses.

As to brining, my mother bought one of the new Butterballs that has the brine injected. I’ll give a report after Turkey Day.

22

I don’t use them mainly because you can’t make gravy when you fry the bird. You do get a nice moist meat but without gravy, it just ain’t the same. Those that use them: please be careful and don’t let the kids anywhere near the fryer.

23

I could not even fathom the thought of using one of these indoors. Our fried turkey comes on Christmas day in the Chicago burbs; thanksgiving turkey is baked. Fried turkey always cooked outside and well away from the house, even the bitter cold years…
Mmmm, only a month away now.