Author Topic: Turkey Fryers (Read 339 times)

Gunslinger · « **on:** December 14, 2005, 06:45:22 PM »

Got a question....I fired a turkey last year for thanks giving and I'm doing another one this year for our christmas eve dinner but I can't remember what are the the weight limitations.

I was thinking up to 15lbs but can't remember for the life of me. I know there are probably different brands and it probably depends on the size of the pot but anyone have any ideas....no clue the pot or the brand.

rabbidrabbit · « **Reply #1 on:** December 14, 2005, 10:14:38 PM »

keep it under 15... you run the risk of not getting it to cook all the way through.

Chairboy · « **Reply #2 on:** December 14, 2005, 10:45:51 PM »

Rabbidrabbit: Source? I've deep fried 5 20+lbers without problem. You adjust the cook time per lb, silly.

SOB · « **Reply #3 on:** December 14, 2005, 10:47:42 PM »

Make sure you get one with the pop-up thermometer so you can tell when it's done!

Chairboy · « **Reply #4 on:** December 14, 2005, 11:07:34 PM »

Nonononononononononono!

rabbidrabbit · « **Reply #5 on:** December 15, 2005, 12:24:29 AM »

Word I have heard from tons o cooking shows is more than 15 lbs is pushing your luck on getting a tender bird. Honestly not sure how it applies to deep frying though.. Bigger birds are not as tender as the smaller ones I think is a rule that goes beyond cooking method. I'm no authority but thats what I know.. With deepfrying Guns will have a concern with fitting it in the pot. Also with deepfrying , you need enough BTU's to keep it frying and not end up being a oil soak.

Chairboy · « **Reply #6 on:** December 15, 2005, 12:27:06 AM »

Oh geez, you were just making the statement in general?

Deep frying is totally different in every possible way from oven.

Crikey..

Gunslinger · « **Reply #7 on:** December 15, 2005, 12:32:08 AM »

Quote

Originally posted by Chairboy
Oh geez, you were just making the statement in general?

Deep frying is totally different in every possible way from oven.

Crikey..

Chair in some aspects he's right. If my burner can't maintain temp with that much bird in the oil it will get ruined. Not to mention I'm not sure what size I can fit into the pot.

I think i'm gonna stick with 14 or 15 lbs anyways.

Chairboy · « **Reply #8 on:** December 15, 2005, 12:51:09 AM »

It's all about the BTUs, correct. Specifically, you need to monitor the temperature and keep it in the good range.

lasersailor184 · « **Reply #9 on:** December 15, 2005, 07:08:48 AM »

I don't know much about Turkey Frying, but the last time I went to one the guy bought TWO 13-15 pound turkeys. It doesn't take so long to cook that cooking up two will be a problem, or cooking up the second on demand.

Dinger · « **Reply #10 on:** December 15, 2005, 09:30:09 AM »

Obligatory link

Check the video...

AKS\/\/ulfe · « **Reply #11 on:** December 15, 2005, 09:34:00 AM »

Quote

Originally posted by Gunslinger
Chair in some aspects he's right. If my burner can't maintain temp with that much bird in the oil it will get ruined. Not to mention I'm not sure what size I can fit into the pot.

The oil won't soak into it, it will just take longer to cook and be dry.
-SW

rabbidrabbit · « **Reply #12 on:** December 15, 2005, 09:51:18 AM »

Quote

Originally posted by AKS\/\/ulfe
The oil won't soak into it, it will just take longer to cook and be dry.
-SW

In deep frying you must keep the oil above 300 or so or you will run the risk of not deepfrying but deep stewing. Its the high temps that cause the water coming out to steam and prevent the oil from penetrating the food. It's this action that gives you the crispy and non oil logged result which is the point of deep frying. As rule you want the oil to be between 350 and 400 but not over.

AKS\/\/ulfe · « **Reply #13 on:** December 15, 2005, 09:53:24 AM »

The oil cooks the turkey above 250. It just takes longer, and the end result is not any better than oven cooking.

I know, it happened once.
-SW

rabbidrabbit · « **Reply #14 on:** December 15, 2005, 10:05:26 AM »

As long as the medium you are cooking in is above the end temp of what you are cooking it will get there sooner or later. Thats thermaldynamics..

From a cooking point of view there is a reason that oil should be between 350 and 400 but not over and a reason you cook a turkey at the temps you do as Dinger noticed..