Deep fried turkey? Electric Fryer?

7 years ago

Every year for many years, I've deep fried a turkey at the home of friends who host a large group for Thanksgiving. It supplements the oven baked turkey they provide. The deep fried is very popular and never a bite left. But I'm getting tired of hauling all the gear, the propane, etc. and the close monitoring outside. And my stainless steel pot has sprung a leak from the gasket at the spigot (probably fixable; I did send for some gasket sealer, food safe for high temps, but haven't tackled the job yet). So, then I thought I'd just buy a new set-up because I worry about the gasket leaking oil, and it will cause me quite a bit of stress until I know the seal is working. But I can't find the exact brand/size/set up that I have and I keep reading about electric fryers. Sounds so much easier. And they get really good reviews. Any experience with them here?

This is the one I'm considering

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Comments (4)

User
7 years ago
You are a REALLY good person!. I haven't fried a turkey and don't intend to.
Olychick thanked User
lindac92
7 years ago
My son has done fried turkeys for lots and lots of years, with the propane burner and a big stainless pot....not sure what all the talk of gaskets is about. they are always fabulous! One year he did 4 turkeys for friends as well as the one for family ( in addition to the one in the oven...because fried turkey has no dressing nor gravy!).
My son in law is a bit propane shy and has an electric one.....works well. I guess it's whatever you want. But I have had all sorts of other fabulous things cooked over that propane burner in that big pot....from fried chicken to fish to a boat load of corn ( not in oil!) potatoes....and I am going to suggest onion rings the next time the oil is ready to be discarded!
Olychick thanked lindac92
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Deep frying a turkey makes for a wonderful Thanksgiving. I have been deep frying since 2001, and even then it was unusual to do here in NJ. When I built a BBQ island I installed a large side burner suitable for a turkey fryer, and the island is ceramic tile so minimal fire risk. I see some of these things they sell at various big box stores and am amazed that people will use these dangerous looking contraptions. If you are going to fry a turkey make sure the vat holding the oil is as stable as can be. It is worth it to spend the extra $30 - $60 and get the better qaulity unit. The OP asked about what else to use it for and these would include Crab fest, lobster boil, or a heck of a lot of corn on the cobb. We also will fry an oven stuffer chicken sometimes. There are some huge upsides to frying the turkey, not the least of which is that they come out delicious. Guests kindly ask for leftovers, and there are some so many marinade, brine, and injection variations that you can get very creative. Additional upsides include freeing up oven space so we could use one oven for warming while baking in the second. This year I tried smoking a turkey in addition to the fryer and it too came out wonderful. We had a vigerous discussion on which people liked better (I think I liked the smoked better myself). And we have never had a leftover dinner as anticipated as the friday after this year. Everyone came back for a second meal this year even though we skipped the fine china.
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Thanks for the responses. Since I wrote my post, I have found a recommendation for a fryer. I subscibe to Cooks magazine and have all of the back issues except the charter edition..of course that is the one that tested the fryers! But, in a later issue it made reference to the winner. That was the DeLonghi Roto-Fryer D20. The charter issue was prior to 1993 so there is probably another DeLongi model that might work as well if not better. I have checked it out on epinions.com and the DeLonghi as been rated almost a 5 star by quite a few people. So....I guess I am going to try and find one online as cheap as possible. When I finally get one, I am going to try frying some canned biscuits just to see how they might work. Properly fried, biscuits really are heart stopping if they are not drenched in grease or uncooked in the middle. I think there is a fine line in the temperature of the oil, etc. I will let you know. In the meantime, if anyone comes across more info, please pass it on. Thanks! Oh, here's something funny. I called my next-door-neighbor to see if by chance they had deep fryer. They just threw 2 in the trash 3 days before....grrr..... Typical timing on my part!
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Olychick
Original Author
7 years ago
last modified: 7 years ago
linda the pot has a spigot and it's threaded into the stainless steel pot. There was some kind of gasket or caulking stuff securing the spigot from leaking. It kind of twisted out when I was cleaning it after probably 10 - 12 years of frying in it. The spigot makes draining the oil so much easier. I can get a new pot with a spigot, but the SS pot is very expensive with a spigot and I thought if I was going to spend that kind of $$ I might look at the electric fryer. It's tempting because it says it's even safe for inside cooking, but I would guess we'd continue to cook in the open garage (with all the appropriate precautions). If it's house safe, I wouldn't feel like we had to babysit it continually. Just wondering about the results of the electric set up.
plllog
7 years ago
I don't know about the babysitting. You might not have to keep as watchful an eye, but I wouldn't leave it unattended. If you do want some relief from tending, try to find the one with the best quality temperature regulator. But I wouldn't do it. Leave it alone, that is. The indoor safe part is that you don't have the combustion and residues, and explosive potential. The electric probably won't explode, if it's made right. But it could still catch fire, get knocked over and spread fire, etc. Hot oil is no joke. A huge box of baking soda, with the seal broken and ready to pour is always a good idea...
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Deep fried turkey? Electric Fryer?

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