Aces High Bulletin Board
General Forums => The O' Club => Topic started by: trax1 on November 21, 2009, 12:02:18 PM
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Went to Lowes today and was gonna get a deep fryer to make the turkey in this year, but the guy there said that this oil-less inferred turkey fryer was better, has anybody every made their turkey in one of these?
-edit: sp
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Inferred or "Infra-Red"? :lol
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Sounds like Burger King at Thanksgiving....
In all seriousness thats a bad time to find out your cooking method sucks if it doesnt work as advertised.
Strip
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Go with the Deep Fryer , got one 2 years ago and its tastes excelent, Cooked 14 pounder in 45 mins, The outside was crispy and the inside was tender and juicy, one tip thou put your turkey in the Deep fryer then fill it with water to see how much oil you'll need to cover it, that way when you fill it with oil and its at temp, when you drop the bird in, your oil wont go over the Pot down the base and creating a very Intense Fire that im sure would wreck anyone's day :x
Plus you can use the Turkey fryer for alot of other things to, Crab boils, Massive amounts of Deep fried chicken cooked at once, lol you can get creative with one of them.
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Yeah I've made turkeys in a deep fryer before, so I do know how good they are, but like I said the guy at the store said that they come out even better cooking them in this, so I guess I'll let you know what the out come is come Friday.
Here's a link to the fryer itself.
http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95 (http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95)
and yes it's infra-red, -sp.
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Don't know about a turkey "fryer", but I've used an infra-red propane grill before and it worked great. Only complaint is that the infra-red burner is a mesh like contraption which is a pain to clean, and it needs to stay clean to work properly.
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The only thing I can see missing is the flavor given to it by the oil. It's literally like putting the turkey just close enough to the sun to cook it. Or maybe just like using a standard oven. So, if it still takes forever to cook (or you don't care), I suppose you may as well use the oven.
EDIT: Pfsh, I thought it was one of those plates that emits pure infrared energy. That thing's pretty much a glorified propane grill.
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I watched the virtual tour at the website, it looks like a Gas Oven turned upright, don't much care about the idea of all the juices running out, and i understand theres a catch tray, But you want to be able to lock the Flavor in fast, deep frying does that i don't know if this would, who knows . :headscratch:
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Sounds like new technology, but many folks, including myself love to go with the tried and true Cajun deep fryer.
THE WORST thing, however, are folks who are rookie dee-fryers and end up burning their house down because they didn't bother to learn from an experiencied turkey chef on how to do it.
As a public serve announcement:
Take your frozen turkey and place it in the cooker the day before and fill with water enough so you can use a grease pencil to mark the level the oil will be at when the turkey is removed...then only fill the oil to that level! The biggest mistake anyone can make is putting in too much oil, heating it to 375F and then lower the turkey into the oil---over flowing the cooker and setting the area on fire.
Also--for oven turkey chefs...invest the $5 it takes to get a turkey injector---it looks like a big hypodermic needle that allows you inject butter infused with a little liquid smoke into the turkey just prior to putting it in the oven and at regular intervals with the juices that you would ususally use to baste the turkey during the cooking time.
Three Key Tips to having the PERFECT-Juicy Turkey Every Time:
1) Make sure your turkey is fully defrosted. Waiting until the night before you buy your frozen turkey is the biggest rookie mistake.
2) NEVER EVER go by the little red pop out thermometer as the judge as to when your turkey is done. A $5 meat thermometer is paramount to the perfect turkey. About an hour before your turkey is supposed to be done (by the time-table by weight/temperature/cook time on the turkey package) start checking the temp in the largest part of the drumstick (push in thermometer from the top--not the side to prevent excess dripping leakage) as well as the top of the breast. Once the reading hits 178F to 180f--your turkey is DONE--regardless of what the instructions say or when the red button does or doesn't pop. Poultry has totally different rules than any other meat. Continuing to cook it further after thatn ensures that your turkey will end up DRY.
3) Get the turkey injector and inject the melted butter prior to cooking as well as injecting juices at the times you go back to baste. The more often you inject juices, the more juicy your turkey will be (about every half hour). Bobby Flay insists that piercing the meat encourages juices to leak out making the meat dry, however if you only inject each drumstick fom the same single home from the top--and each breast side from the same hole in the top reduces that loss. Also, some turkey chefs insist on wrapping the entire turkey in three laters of cheese-cloth for cooking insist that it keeps basted and injected juices in place better for a juicy turkey--and they are right.
However you cook it...please be SAFE!
ROX
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Went to Lowes today and was gonna get a deep fryer to make the turkey in this year, but the guy there said that this oil-less inferred turkey fryer was better, has anybody every made their turkey in one of these?
-edit: sp
Get it. you need no oil, no mess and cooks far better the deep fryer. Have you look at the price for 4 gal peanut oil, $45.00
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Get it. you need no oil, no mess and cooks far better the deep fryer. Have you look at the price for 4 gal peanut oil, $45.00
Yeah I already bought it, and from some reviews I've read online from others who used it, they say it's just as good as deep frying it in oil, I guess it cooks it in about the same time as frying in oil, it's not like some on here have posted saying it sounds like just an oven or propane grill because if that was the case it would take the same amount of time to cook as it does in a standard oven.
Well like I've said I've had deep fried turkey before so I'll post on here if it taste the same or not.
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Do post your results. I am hosting Tday this year and doing two deep fried turkeys, dry rub, with an injection. Did a trial run the other day and thought it was the best I've ever tasted.
Been doing alot of reading on the dry rub. Anyone have an opinion on the best dry rub to make?
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educate yourself before you fry a turkey the first time. If you don't it can end in tragedy. :old:
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Do post your results. I am hosting Tday this year and doing two deep fried turkeys, dry rub, with an injection. Did a trial run the other day and thought it was the best I've ever tasted.
Been doing alot of reading on the dry rub. Anyone have an opinion on the best dry rub to make?
Yeah I will, we haven't decided for sure what kinda rub were gonna use yet though, but thinking of something like a garlic oil rub, or something else, just not 100% sure yet.
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Turkey deep fryer is an excellent choice. Infra-red turkey cooker just sounds like a nuke-powered microwave.
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Turkey deep fryer is an excellent choice. Infra-red turkey cooker just sounds like a nuke-powered microwave.
All it dose is radiate the heat around the food.
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Correct me if I'm wrong here, but isn't "infrared" synonymous with "heat?"
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we fry a couple of turkeys every year for many years now always end upt GREAT....... however we always have to use the oven for the turducken....... wonder how the infrared would do with that
as a side caution: dont try to deep fry tofurkey LOL
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Do post your results. I am hosting Tday this year and doing two deep fried turkeys, dry rub, with an injection. Did a trial run the other day and thought it was the best I've ever tasted.
Been doing alot of reading on the dry rub. Anyone have an opinion on the best dry rub to make?
Use Emeril Lagassi's Memphis Dry rub recipe...google it.
ROX
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Can you really use a dry rub when you deep fry a turkey? I mean doesn't the rub just come right off in the oil?
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Correct me if I'm wrong here, but isn't "infrared" synonymous with "heat?"
THANK YOU!
Lately this has been showing up all over, with one infomercial I saw saying, "First there was microwave...now there is INFRA-RED"!!! I barely restrained myself from a high volume rant when that one started!
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THANK YOU!
Lately this has been showing up all over, with one infomercial I saw saying, "First there was microwave...now there is INFRA-RED"!!! I barely restrained myself from a high volume rant when that one started!
Well it's not just heat, it cooks thing much faster then a standard oven, it's the way it moves the heat around the food. The infra-red turkey fryer I bought cooks the turkey in the same amount of time as deep frying it in oil, something like around an hour for a standard size turkey, apposed to a couple hours in an oven.
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My guess the reason for that would be that it's a smaller vessel with the reflective surfaces closer.
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My guess the reason for that would be that it's a smaller vessel with the reflective surfaces closer.
Well here's a virtual tour of how exactly it works.
http://www.charbroil.com/bps/char-broil/char-broil/mktgcontent/bigeasyfinal.swf (http://www.charbroil.com/bps/char-broil/char-broil/mktgcontent/bigeasyfinal.swf)
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Here's how you cook a Turkey!
(http://usera.imagecave.com/beefmann/flame/flamethrower_straight.jpg)
Done in seconds!
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Well here's a virtual tour of how exactly it works.
Yep...essentially a very small, reflective, and intense oven.
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Hee's another that does a pretty good job of explaining the new technology.
http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95 (http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95)
I guess I'm too set im my ways. The wife does the traditional oven bird--I do mine over charcoal in the Weber....my procedure as well as "Anti-Turkey" stuffing recipe are on past Thanksgiving forums.
ROX
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Hee's another that does a pretty good job of explaining the new technology.
http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95 (http://www.charbroil.com/Consumer/ProductSeriesPromo.aspx?ProductSeriesID=95)
That's the URL to the main page for the product we were already talking about... :huh
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Can you really use a dry rub when you deep fry a turkey? I mean doesn't the rub just come right off in the oil?
Some comes off, but alot sticks and sears into the skin.
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That's the URL to the main page for the product we were already talking about... :huh
Sorry---that link was sent to me by a friend in a non-AH related email.
ROX
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Infr-red will bake it.... not fry it.
Once you have a properly deep fried turkey, it is hard to go back to baked.
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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.
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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 :x
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Point being that temperature is not the only thing that makes a food taste better.
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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.
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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.
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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.
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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. :D
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.
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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.
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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 (http://www.charbroil.com/Consumer/AlternateViews.aspx?ProductID=2319)
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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 (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/ (http://www.reverberray.com/)
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Yeah, that's the same way that a toaster works using radiant infra-red heat wavelengths.
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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.