I usually fry a turkey for Thanksgiving at my parent's house, but I had other plans this year. My mother still wanted one, but don't like messing with a propane tank, burner, etc., and the rest of the family struggles with boiling water. She saw this electric turkey fryer at Albertson's for $100 and decided to buy it. She claims it was he best fried turkey she ever had. Being a skeptic, I had to borrow it and find out myself. I took it to work last Friday and fried a turkey. I should have learned by now that mothers know best. It was as juicy as it could be and the skin didn't get nearly as dark. I injected it with Cajun Injector's creole butter and sprinkled Tony Chachere's seasoning on the outside. Co-workers were impressed, as was I. The cleanup was remarkably easy. It has a drain to pour the oil back into the container. You remove heating element and the insert to clean. That's pretty much it. Didn't leave any lingering fried food odor and no oil splatters. I'll be using it again this weekend to fry a pork loin. Then, off to the doctor for a cholesterol check next week.:hihi: Thought some of you who don't have a turkey fryer setup or don't like messing with it might enjoy this. It's either a 28 or 32 quart (can't remember) Masterbuilt Black Digital Electric Turkey Fryer with Valve. It holds up to a 14 lb turkey. After googling it, there are many different models and makes.
Not a big fan of turkey but fried is definitely one way I'll eat it. One thing my father used to do is leave the turkey out and let it get to room temperature before dropping it in the grease. What this does is not pull the temp down too much and the hotter grease cooks it better than drawing it down and having to heat it back up to 350. It's cooking at a higher temp from the get go.
My neighbor burned my rig up last crawfish season. The day before turkey day this year I went to academy sports to buy a new rig and saw this one (the one you pictured) for $59. I bought it but had buyers remorse when I got home. Just did not "feel" right frying a turkey with no propane sound. But when I cut the bird open I was very pleased. Takes less oil, has the drain plug (big advantage) and built in thermometer like an oven. Just the right size to boil shrimp, fry fish, etc... By the way care to share your recipe for fried pork loin?
Nothing fancy. I stuff the pork loin with garlic and inject it with Cajun Injector's creole butter marinade, about half the bottle for one loin. I've keep trying other marinades but always come back to this one. Season the outside with Tony Chachere's and let sit overnight in the frig. Take it out about an hour or two before frying to let it come up to room temp and to allow it to dry on the outside. I find large cuts seem to dry out on the ends, so I buy about a 5 lb loin and cut it in half. 2.5 lbs will take about 20-25 minutes, about 8 minutes per lb. I check the internal temp at 20 minutes and take it out at 155 degrees. It'll go up to about 160 while resting.
