Infra-Red Turkey Fryer

[Shuffler]

Infr-red will bake it.... not fry it.

Once you have a properly deep fried turkey, it is hard to go back to baked.

[trax1]

Infr-red will bake it.... not fry it.

Once you have a properly deep fried turkey, it is hard to go back to baked.

Not true, infra-red is a lot different then baking, infra-red cooks the food at a much higher temp, it cooks it at basically the same temp as cooking it in the oil, which is why it cooks the turkey in about the same amount of time as cooking it in the oil, just a little longer, and keeps it just as juicy as if it was cooked in the oil, plus with using the infra-red cooker it makes it a lot easier to use dry rubs. 

But like I said haven't tried it yet, so I'll know more after Turkey day.

[John Curnutte]

 I will stay with my fryer and I use a great rub and inject some good old fashioned tequila injected about 6 or 8 places and a good Mexican beer also injected Carta Blanca is a great choice and fry 1 lb for 3 minutes  so 16 lbs. = 48 minutes and walaa .
               Nutte

[OOZ662]

Point being that temperature is not the only thing that makes a food taste better.

[trax1]

Point being that temperature is not the only thing that makes a food taste better.

Faster it's cook the less of it's juice it loses, thats why a turkey cooked in an oven over hours is not as moist.

[Ghosth]

Trax, ever hear of a cooking bag? They will do a 10-12 lb turkey in 2 - 2.5 hours.
White meat will be tender and juicy. Dark meat will be falling apart done.

Plus I can add water, butter, chicken base into the turkey in the bag.
How do you get good turkey gravy from a deep fat fried turkey?

Cooking bag holds all the oils, flavors from that turkey and makes wonderful gravy.

The only things I do to my turkey other than follow the directions are.

A add 1 stick of butter to the body cavity.
B Add water & chicken soup base into the bag.
C Place turkey breast side down in the bag.
D Open the bag and remove the breasts about half an hour before I do the rest of the turkey.

My wife likes her white meat as juicy as possible.
So we "almost" under cook it. Remove it from the bird, let it rest while the dark meat finishes.

Best part, cooking bag means virtually no mess in the pan.

[trax1]

Trax, ever hear of a cooking bag? They will do a 10-12 lb turkey in 2 - 2.5 hours.
White meat will be tender and juicy. Dark meat will be falling apart done.

Plus I can add water, butter, chicken base into the turkey in the bag.
How do you get good turkey gravy from a deep fat fried turkey?

Cooking bag holds all the oils, flavors from that turkey and makes wonderful gravy.

The only things I do to my turkey other than follow the directions are.

A add 1 stick of butter to the body cavity.
B Add water & chicken soup base into the bag.
C Place turkey breast side down in the bag.
D Open the bag and remove the breasts about half an hour before I do the rest of the turkey.

My wife likes her white meat as juicy as possible.
So we "almost" under cook it. Remove it from the bird, let it rest while the dark meat finishes.

Best part, cooking bag means virtually no mess in the pan.

Never heard of that one, sound interesting.  And I agree about the gravy, luckily the infra-red fryer I bought has a pan at the bottom of it that collects the juices to be used for the gray, the store bought gravy is never as good as the homemade with the juices.

[Dragon]

We tend to rotate how we cook our turkey from year to year.  This year we have a 24lb turkey so it'll be going into a bag and cooked in the roaster.  When we get smaller birds, I'll throw them above some charcoal and smoking chips.    

That infra-red cooker looks sweet though. Since I already have a infra-red Vertisserie and a monster grill, I can't see any reason to buy one and take up more space with never used cooking equipment.


Pulling the breasts early sounds like a great idea, thanks for that Ghosth.

[Shuffler]

Not true, infra-red is a lot different then baking, infra-red cooks the food at a much higher temp, it cooks it at basically the same temp as cooking it in the oil, which is why it cooks the turkey in about the same amount of time as cooking it in the oil, just a little longer, and keeps it just as juicy as if it was cooked in the oil, plus with using the infra-red cooker it makes it a lot easier to use dry rubs. 

But like I said haven't tried it yet, so I'll know more after Turkey day.

Fry uses oil. Bake uses airtemp.

I have infra-red heaters in my shop. Works like the sun. If you can see the red you can fel the heat. Heats the floor, machines and anyone in their path. Really the best way to heat a shop with 38 foot eaves. Of course here we only use them about 30 days a year.

[trax1]

Fry uses oil. Bake uses airtemp.

I have infra-red heaters in my shop. Works like the sun. If you can see the red you can fel the heat. Heats the floor, machines and anyone in their path. Really the best way to heat a shop with 38 foot eaves. Of course here we only use them about 30 days a year.

That kinda of infra-red heat is different from the kind the cooker I bought uses.  The infra-red heat you have in your shop is more like a toaster oven, with the metal coils heating up.  The cooker I purchased uses propane to heat air in between 2 metal pot's.  I'll post a link here that shows a diagram of what it looks like.  But you are right about it using heated air as apposed to oil heat, but it is closer to cooking it in oil then to cooking it in a oven.

http://www.charbroil.com/Consumer/AlternateViews.aspx?ProductID=2319

[Shuffler]

That kinda of infra-red heat is different from the kind the cooker I bought uses.  The infra-red heat you have in your shop is more like a toaster oven, with the metal coils heating up.  The cooker I purchased uses propane to heat air in between 2 metal pot's.  I'll post a link here that shows a diagram of what it looks like.  But you are right about it using heated air as apposed to oil heat, but it is closer to cooking it in oil then to cooking it in a oven.

http://www.charbroil.com/Consumer/AlternateViews.aspx?ProductID=2319

No.... my shop uses gas fired infra-red industrial heaters. They are not designed to heat the air. They actually heat surfaces which in turn heat the air. They have no blowers or such. They work just like the sun.

Here is where we bought ours... http://www.reverberray.com/

[trax1]

Yeah, that's the same way that a toaster works using radiant infra-red heat wavelengths.

[Shuffler]

Yeah, that's the same way that a toaster works using radiant infra-red heat wavelengths.

Never seen a gas fired toaster. All I have seen are electric. Electric heaters wont work in a larger shop. They require some system to move air... and the air just rises. Infra-red is completely different. It can bake most anything you place close enough to it.