Turkey Fryers - need some guidance

[rob_s]

I've toyed with getting one of these every Thanksgiving and have always run out of time, so now I'm starting early! Plus I have other applications for the burner and possibly the pot.

So who has one? What do you think of it? Would you buy it again? What would you buy if you were buying today?

Caveat: I'm primarily interested in a "kit", however I'd consider a propane burner on it's own and assemble the rest of the supplies later if the burner is of sufficient quality. The burner weight, stability, and quality is one of my primary concerns here.

[mhanna91]

We have fried turkeys for the last two years and they are great. Frying oil is expensive when you use alot of it, so you might look into the infared turkey cookers as well. The fryers are also great for ear-corn, if you are into that.

[rob_s]

We have fried turkeys for the last two years and they are great. Frying oil is expensive when you use alot of it, so you might look into the infared turkey cookers as well. The fryers are also great for ear-corn, if you are into that.

As mentioned, I have other uses for the burner and the pot, so the infrared thing isn't going to work for me.

never thought of doing corn though. that sounds pretty good.

[Todd.K]

Spend the extra for a stainless pot.

[rob_s]

Spend the extra for a stainless pot.

This is a necessity for my other endeavors, so I'm good to go on that!

[orionz06]

Have one very similar to this one.

Works well and the price was right.

[Dano5326]

-get a kit costco & home depot had em IVO Thanksgiving
-get an insert bucket, you'll want more than just a big tremble hook
-peanut oil & canola oil 50/50 seen to work nicely
-water displace check (prep'd turkey) to get right amount of oil in pot day before
-thoroughly thaw and then air dry turkey for 1/2 day.. water and hot oil not nice
-I dry rubbed and injected (oil based) Thanksgiving & Xmas turkeys... nice!
-cook outside, with a safe out for the oil should it be knocked over
-takes 20-30min to get oil to temp before dropping the fowl in
-get a long meat thermometer, oil at 350F. check breast meat temp before finally pulling it out.
-maybe 12-13lb max size bird
-3 or 4 min per pound

I have screened/filtered the oil and reused it several times for poultry, fried potatoes, yams, and sweet potatoes

[Skyyr]

Blah. You guys are over-thinking this.

Just get a big 50-gallon drum, fill it full of peanut oil, place it over a fire and let it heat for about 25 minutes.

Then throw a frozen turkey in.

[Whootsinator]

Blah. You guys are over-thinking this.

Just get a big 50-gallon drum, fill it full of peanut oil, place it over a fire and let it heat for about 25 minutes.

Then throw a frozen turkey in.

Remind me to never come to YOUR house for Thanksgiving!

[MarkG]

Rob, forget the fryer! Get an Orion Convection Cooker. It is the bomb for cooking turkey, chicken and pork. I have used mine at least twice a week for the last several years. It will cook a 20 pound turkey to perfection in two hours and fifteen minutes. Seven minutes a pound for any white meat from the time you light the charcoal. If you buy one and don't like it, I'll buy it from you.

As for the other uses you alluded to using the fryer for, leave parkerizing to the professionals!