I guess we have the next new kitchen small appliance....
http://www.amazon.com/gp/product/B003XJGE2I?tag=at055-20
http://www.amazon.com/gp/product/B003XJGE2I?tag=at055-20
OK..... Butterball Professional Series Indoor Electric Turkey Fryer
- Thread starter mattl
- Start date
It would definitely be safer than the propane rigs where the hot oil vapors can be ignited by the flame even if you don't have oil splashing over the side as drinking men perform rituals to the fire and outdoor cooking deities. This is what has made Thanksgiving one of the busiest days of the year for fire departments. That said, the main thing in any deep frying operation that makes for quality fried product is keeping the temperature of the oil up and I don't see how the wattage of this appliance will be able to keep the oil at the proper frying temperature once a turkey is lowered into the oil. Even the regular size domestic deep fryers have instructions about how much food to add to prevent the oil from cooling too much and the fry wells were generally heavy cast aluminum to serve as a heat reservoir to help lessen the oil's cooling after the addition of each batch of food. I also cannot imagine wanting the smell of frying turkey in the house.
I read a story once about a turkey bone caught in tree branches from when what seemed to be a thoroughly defrosted bird was being fried. A small bit of ice deep inside the bird was vaporized by the hot oil and launched the bird skyward in several pieces. I have no idea of the veracity of the report. Unlike oven cooking where you can start with a partially thawed bird and just cook it longer, that is a big no-no when frying one. I would not want to run the risk of having something the size of a turkey frying in the kitchen. If there was a circuit of sufficient capacity to use this outside, it could be safer than the gas versions. Still, you lose the nice drippings in the roasting pan for gravy.
I read a story once about a turkey bone caught in tree branches from when what seemed to be a thoroughly defrosted bird was being fried. A small bit of ice deep inside the bird was vaporized by the hot oil and launched the bird skyward in several pieces. I have no idea of the veracity of the report. Unlike oven cooking where you can start with a partially thawed bird and just cook it longer, that is a big no-no when frying one. I would not want to run the risk of having something the size of a turkey frying in the kitchen. If there was a circuit of sufficient capacity to use this outside, it could be safer than the gas versions. Still, you lose the nice drippings in the roasting pan for gravy.
58limited
Well-known member
They were talking about this on the Bob and Tom show yesterday morning - one of the guests was the chef who helped to develop the fryer. It can also be used to boil or steam food. There is a bigger version for those who want to fry a turkey bigger than 14lbs.
I saw the bigger one at Costco yesterday.
And like mentioned here, I wondered how a 110v electric appliance could keep the fat hot enough.
Deep fried turkey is okay -- but...I'd rather have a good bird, roasted with butter or good marg, stuffed with apples, onions, sausage, breadcrumbs.
What I think is so weird is given that so few people know how to cook anymore, that this can be so popular.
And like mentioned here, I wondered how a 110v electric appliance could keep the fat hot enough.
Deep fried turkey is okay -- but...I'd rather have a good bird, roasted with butter or good marg, stuffed with apples, onions, sausage, breadcrumbs.
What I think is so weird is given that so few people know how to cook anymore, that this can be so popular.
yogitunes
Well-known member
I got one.....last year from Lowes on clearance for 39.99.....and the peanut oil for 19.99 for 4 gallons........
Tom is right.....you want to use this outside if possible....the smell of peanut oil is hard to get out of the house......and you really need a low table to place this on while cooking, as to not splatter yourself.......
takes a long time to heat up to max.....about 45 minutes......and a 14 lb bird can take up to 90 minutes to cook......the only trick is making sure it is completely thawed, and dry as possible......it is a little slow, but able to keep up boiling thru the whole process......I do like it
but great for BIG batches of french fries, chicken wings, and steaming veggies.....
a bit of a mess to clean up too......grease and oil splatters everywhere....lid or not......
but for me....compared to a fry daddy......I rather have this!
Tom is right.....you want to use this outside if possible....the smell of peanut oil is hard to get out of the house......and you really need a low table to place this on while cooking, as to not splatter yourself.......
takes a long time to heat up to max.....about 45 minutes......and a 14 lb bird can take up to 90 minutes to cook......the only trick is making sure it is completely thawed, and dry as possible......it is a little slow, but able to keep up boiling thru the whole process......I do like it
but great for BIG batches of french fries, chicken wings, and steaming veggies.....
a bit of a mess to clean up too......grease and oil splatters everywhere....lid or not......
but for me....compared to a fry daddy......I rather have this!
perc-o-prince
Well-known member
but for me....compared to a fry daddy......I rather have thi
I thought.... oh, wait. Yellow forum! Nevermind!!!
When it comes to turkey- I'm a roaster. No fryers, racks, bags, or any of that. Plain old enameled roasting pan with a removeable insert and a foil tent. Gotta have the drippin's for gravy!!!
Chuck
p.s.- Ron... the apostrophe in drippin's is for the missing g, not for the pluralization! I have been paying attention, you know!!!
I thought.... oh, wait. Yellow forum! Nevermind!!!
When it comes to turkey- I'm a roaster. No fryers, racks, bags, or any of that. Plain old enameled roasting pan with a removeable insert and a foil tent. Gotta have the drippin's for gravy!!!
Chuck
p.s.- Ron... the apostrophe in drippin's is for the missing g, not for the pluralization! I have been paying attention, you know!!!
revvinkevin
Well-known member
Professional Series
Hmm... it's interesting they "throw" a name on it like "Professional Series" on it. There is nothing "Professional" about it.... and I seriously doubt any food industry professional would ever use it.
Kevin
Hmm... it's interesting they "throw" a name on it like "Professional Series" on it. There is nothing "Professional" about it.... and I seriously doubt any food industry professional would ever use it.
Kevin
sudsmaster
Well-known member
I got the bigger one, the "XL", at Costco last year.
It uses a small fortune in peanut oil to fill it.
And yes, 110 volts really isn't up to the task, IMHO. The temp never really did get to the level that the instructions said it should. The turkey came out ok, a bit overdone if anything. Don't know if I'll break it out this Tday, however. I might just go back to the gas fired BBQ/rotisserie (which can take up to a 14 lb turkey).
The best turkey I've ever cooked was in a big egg-shaped Kingsford coverd BBQ. It's very labor intensive, keeping the coals happy, as well as doctoring to the wood smoke, but usually the results are superb. Maybe I'll try that again. I have some nice fruit wood saved up for smoking.
It uses a small fortune in peanut oil to fill it.
And yes, 110 volts really isn't up to the task, IMHO. The temp never really did get to the level that the instructions said it should. The turkey came out ok, a bit overdone if anything. Don't know if I'll break it out this Tday, however. I might just go back to the gas fired BBQ/rotisserie (which can take up to a 14 lb turkey).
The best turkey I've ever cooked was in a big egg-shaped Kingsford coverd BBQ. It's very labor intensive, keeping the coals happy, as well as doctoring to the wood smoke, but usually the results are superb. Maybe I'll try that again. I have some nice fruit wood saved up for smoking.
launderess
Well-known member
Consumer Reports Tested Such Units Last Year
If memory serves they were underwhelmed! *LOL*
Still one supposes the Butterball unit is marginally safter than someone trying to deep fry turkey on their range indoors. Knowing what one does about heat generating appliances and 110v/120v power highly doubt these units are up to the task of deep frying such a huge bird as a turkey.
Probably takes ages just to heat the oil to proper temperature. Once the large mass of a turkey is lowered into the hot oil it's going to drop temperature very quickly and probably not recover fast enough (if at all) to really "deep fry". Low oil temperatures will cause greasy outcomes as the stuff seeps into whatever.
Deep frying alone often produces smoke/scent that is hard to get out of one's kitchen/house without a good exhaust fan, cannot imagine what extended periods would do.
Have seen Alton Brown do a deep fried turkey on "Good Eats", but his was done out of doors using some sort of contraption that allowed him to lower the bird whilst staying well away from the pot/oil/heat.
If memory serves they were underwhelmed! *LOL*
Still one supposes the Butterball unit is marginally safter than someone trying to deep fry turkey on their range indoors. Knowing what one does about heat generating appliances and 110v/120v power highly doubt these units are up to the task of deep frying such a huge bird as a turkey.
Probably takes ages just to heat the oil to proper temperature. Once the large mass of a turkey is lowered into the hot oil it's going to drop temperature very quickly and probably not recover fast enough (if at all) to really "deep fry". Low oil temperatures will cause greasy outcomes as the stuff seeps into whatever.
Deep frying alone often produces smoke/scent that is hard to get out of one's kitchen/house without a good exhaust fan, cannot imagine what extended periods would do.
Have seen Alton Brown do a deep fried turkey on "Good Eats", but his was done out of doors using some sort of contraption that allowed him to lower the bird whilst staying well away from the pot/oil/heat.
Similar threads
