Replaced smoking em with HOT OIL

[DennisArrow]

Ok, I fell for it. After hearing again and again of how easy the cooking was with frying a turkey with oil of one type or another I couldn't resist getting an electric one. Supposedly this removes the danger, pain in the tail, and freezin outside while cooking on cold days.
Yes, guys, have been smoking my birds and MANY other meats for years now. Just was ready for something new and hangin around hour after hour in the cold or whatever tending that fire, I guess just finally got to me. So, saw the commercial on TV a couple of weeks ago and then saw one at Costco at a good price. Did it. Four gallons of peanut oil and a couple of chickens to experiment on brought us mmmmmmmmmmm good eatin after maybe 45 minutes of taking it out of the box, scanning the paperwork, pouring in oil, prepping the chicken, and wha freeking lah crispy skin and dripping wet chicken to eat..........

So, tricks, marinade, injections, or whatever would be welcome from the "experts" among us?????.....life is good...........God bless.........Dennis

 

[DuckSlayer1017]

Get a marinade injector and inject the marinade of your liking into the bird. You can also use a dry rub to flavor the bird but when frying it is best to put it between the skin and the breast meat. Just work your hand between the skin and meat to separate them and apply the rub. Don't cut the skin away just pull it back. When done press the skin back on and cook as usual. This way the rub won't cook off in the oil.

 

[Bird]

Is it safe to assume that you've seen some of the fires and problems with turkey fryers on Youtube and/or America's Funniest Home Videos? I never had one of those disasters, but I did have a little oil get out of the fryer the first time I used one, quite a few years ago. Just be sure you lower the turkey into the oil VERY SLOWLY. And since it takes so much oil, you need to fry several the same day to be practical. So I sold my propane rig in a garage sale last year. I liked Cajun Injector marinades injected, although I also fried some with no seasoning since some people preferred that.

 

[Scrambler82]

I wanted to try deep frying the bird this year but THE WIFE didn't like the idea, I think the fire thing.

I will have to look at this Electric Deep Fryer, time will tell, in fact I still have time for this year.

On my way to Costco to look around.

Thanks

 

[lostcreekranch]

We bought this one about 5 years ago for $99. and it works really well. We have fried turkeys and boiled shrimp in it. Use it in our our door kitchen but never indoors.

Amazon.com : Masterbuilt 23011114 Butterball Indoor Gen III Electric Fryer Cooker Extra Large Capacity : Turkey Fry Pots : Patio, Lawn & Garden

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[Stimw]

Char-broil makes a fryer that doesn't use oil called "The Big Easy"
Shop Char-Broil Big Easy 24.5-in 20-lb Cylinder Piezo Ignition Infrared Turkey Fryer at Lowes.com
It does use propane but is much safer than oil. I have had one for a few years and they work great! Turkey and chicken!
You don't cook by time, you cook by internal temperature (thermometer inserted in thick part of bird) and when close to done you put the screen/lid on and it will make it as brown as you want.
It has a drain pan that catches the grease so you can use it for gravy and such.

 

[DennisArrow]

Thanks for the thoughts Mr. Bird. We cooked two chickens now and a whole bunch of french fries..........Works great, easy, no problems with grease popping or boiling up to scare one............Everything I am reading is to make sure everything is DRY before putting it down into the oil. I can see why as the moisture on the potatos really gets it to sizzling at first; but not spooky or dangerous just obvious.

Any thoughts about how long the oil can keep. I drained the 2.75 gallons into milk jugs. It is still clear and golden colored. I just wonder if kept in a coool place if it will keep a week or more........God bless.........Dennis

 

[lostcreekranch]

Thanks for the thoughts Mr. Bird. We cooked two chickens now and a whole bunch of french fries..........Works great, easy, no problems with grease popping or boiling up to scare one............Everything I am reading is to make sure everything is DRY before putting it down into the oil. I can see why as the moisture on the potatos really gets it to sizzling at first; but not spooky or dangerous just obvious. Any thoughts about how long the oil can keep. I drained the 2.75 gallons into milk jugs. It is still clear and golden colored. I just wonder if kept in a coool place if it will keep a week or more........God bless.........Dennis

Dennis;

You can buy filters to strain cooking oil thru that greatly extends oil life.

Sent from my iPad using TractorByNet

 

[buckeyefarmer]

Char-broil makes a fryer that doesn't use oil called "The Big Easy"
Shop Char-Broil Big Easy 24.5-in 20-lb Cylinder Piezo Ignition Infrared Turkey Fryer at Lowes.com
It does use propane but is much safer than oil. I have had one for a few years and they work great! Turkey and chicken!
You don't cook by time, you cook by internal temperature (thermometer inserted in thick part of bird) and when close to done you put the screen/lid on and it will make it as brown as you want.
It has a drain pan that catches the grease so you can use it for gravy and such.

We used the Big Easy at work doing a turkey, it did great.

 

[Stimw]

Thanks for the thoughts Mr. Bird. We cooked two chickens now and a whole bunch of french fries..........Works great, easy, no problems with grease popping or boiling up to scare one............Everything I am reading is to make sure everything is DRY before putting it down into the oil. I can see why as the moisture on the potatos really gets it to sizzling at first; but not spooky or dangerous just obvious.

Any thoughts about how long the oil can keep. I drained the 2.75 gallons into milk jugs. It is still clear and golden colored. I just wonder if kept in a coool place if it will keep a week or more........God bless.........Dennis

Deep frying potatoes clarifies the oil.
I have deep fried shrimp and fish about once a week (Seafood night!) and I always cook (homemade) Curly Fries last because it cleans up the oil.