We decided to try a turkey in the new fryer before Thanksgiving so we wouldn’t ruin Thanksgiving if it didn’t work as expected.
Amazing! So easy! Almost no mess. Vince said “Where has this thing been all my life?” I think he was more impressed with this than he has been with any kitchen gadget/appliance we’ve purchased – mainly because he’s the one who does the turkey frying.
Peanut oil is expensive, plus it’s harder and harder to find 100% peanut oil that isn’t a blend. Once done, we usually strain it and pour it back into the container and keep it in the fridge, planning to do another turkey soon . . since the oil was expensive, but often we don’t and the oil gets rancid.
Also, the frying can be messy. The turkey will often cause the oil to splatter, especially if we’ve brined it, even though I’ve used all the towels and paper towels trying to dry it. We have to be careful not to put in too much oil and have it overflow when the turkey goes in, and the overflowing oil cause a fire with the open flame.
We rarely fry a turkey unless we were cooking Thanksgiving for friends and you know how often that happened. I can’t even remember when it happened last.
For yesterday’s turkey experiment, I didn’t brine it. I injected it with Tony Chachere’s Creole Butter Injection, seasoned it up, and stuck it in the basket.
Vince took it from there. I left to go get Addie, told Vince I’d be home about 4:30 and did all the rest.
I came home to this:
Everything about it was good! It was tender and juicy. The skin was spicy and crispy.
Vince had been reading about them and there were people who have been using them for 20 years, some on their second or third cooker. Vince wants to go buy another one as a backup. NO! One is enough for now. We still have three storage units of things we might need some day!
Since I was just walking in the house and the turkey was done, it was Stove Top, a can of corn and canned cranberry sauce. It was a delicious trial run Thanksgiving dinner.