WearEver Chicken Buckets

[geoffdelp]

Hi Everyone ... I haven't written for a while! We've had such great weather here in Minnesota!!

Anyway, I purchased a Fagor Pressure Fryer a few years ago and love it. I bought the 8 quart. The best thing about this is the speed and "broasted" chicken is absolutely fantastic. We don't like "battered" chicken in our house, so I just use our own mix of flour and seasonings and chicken comes out FANTASTIC! I also marinate the chicken for a few hours before in buttermilk; it gives it such a wonderful "crunch".

The other cool thing about the Fagor is not having to wait for the pressure to release after cooking; you release it yourself by moving the weight up. This cooker cannot blow up; that's one of the "claims to fame". Also, it is miserly with oil and we use peanut oil, too. We only fry a few times a year (Memorial Day, 4th of July, etc.).

Here's a link; they are spendy but I think we've already gotten our monies worth.

http://shop.wwip.com/acb/showdetl.cfm?&DID=8&Product_ID=66&CATID=6

 

[bethann]

Thanks for the info!

Turkey fryers are safe as long as your not an idiot!
We have two for parties, they work great. I wouldn't even use one in a garage. We have a piece of 4x4 1 in. thick wood that we set in a part of the yard that isn't so nice. Sometimes they will flow over.
I think the trick is use a bird that is 14 to 16lb. Make sure your grease is regulated to the right temp. Right before you drop the bird into the grease use paper towels and make sure you get as much moisture off the bird as possible, inside too. Drop it into the grease slowly.

Trust me, it took a couple screw ups to get it right!
Don't over cook! Follow the time chart to the minute.
They do make wonderful turkey.

 

[fnelson487]

Deep Fried Turkeys

I too have used a turkey fryer. It only takes some common sense, which it would seem, some people don't have. (Drop frozen turkey in, cook under eaves or on a wood deck.) The first time I had deep-fried turkey, I happened to have invited two firemen. I got the lecture. As Bethann says, as long as you use common sense (and have a fire extinguisher handy), there is nothing like a properly deep-fried turkey. I have never had so many compliments on a dish I prepared as this one!

Fred

 

[launderess]

Southern woman of FoodTV (forget the program/her name) gave this good tip about making fried turkey:

Put a small amount of water into the pot, then the frozen turkey. Keep doing this until enough water is in the pot to cover the turkey. Once one has enough water to cover the bird, remove said bird and mark the water line. Now one knows just how much oil to add.

The cook did her bird out of doors, and gave all the standard warnings. Personally would think it best to wash,dry then dry rub the bird with seasonings about a day before and leave it covered in the fridge. This way one gets good flavour and much of the water will "dry out" making for excellent frying.

One thing, if using peanut oil best to check if any one coming for turkey dinner is remotely allergic to peanuts. If in doubt use canola oil instead. Am thinking it is also wise to perhaps have two turkeys (extravagant, yes), one fried and one roasted. This way those who are on certian restricted diets do not miss out.

Launderess