Deep Fried Turkey
Above is a turkey fryer. It holds not quite 4 gallons of oil and up to a 20 pound turkey. However before you put a 20 pound turkey in 4 gallons of 350 degree oil, think. First put the cold bird in the fryer and fill it with clean, cold water to cover the bird. Take the bird out and measure the water. Use only that much water. If the bird is frozen, make certain the wrapper is punctured to fill the cavity.
That paticular Fryer is from Lowes, it has a couple of interesting safety features in that the propane shuts down after 15 minutes, and must be manually restarted and the burner re-struck. This means you need to stick around it and not forget about dinner. If you do as I did, and turn it off when it starts to warn you, and turn it right back on, a portion of the ignitor is hot enough to re-ignite the propane.
Also the connection between the valve and the tank only needs to be finger tight, which means removing he tank is simple and fast. No wrench needed.
That paticular Fryer is from Lowes, it has a couple of interesting safety features in that the propane shuts down after 15 minutes, and must be manually restarted and the burner re-struck. This means you need to stick around it and not forget about dinner. If you do as I did, and turn it off when it starts to warn you, and turn it right back on, a portion of the ignitor is hot enough to re-ignite the propane.
Also the connection between the valve and the tank only needs to be finger tight, which means removing he tank is simple and fast. No wrench needed.
3.75 gallons of cold oil.
The bird, it has been injected with a marinade and covered in a pepper, check your recipe This is a New Orleans marinade.
Oil is not quite 350 F
You do not do this inside, and be very careful the oil does not catch. Turn off the gas when putting the bird in or out.
Now resting in the fridge for dinner tonight.
I like how well the pot is secured to the stand. I have an older fryer and it is not as stable as that. The turkey holder has also been updated. Mine is similar to a pasta pot with an insert that has lost of holes.
One thing I do is to cover the propane line near the stand with foil. Sometimes the oil spits out a little and that seems like a good way to protect the line. Not sure if it helps, but I don't think it hurts.
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I really love your blog. It's so informational and inspiring! The pics and step-by-step is fantastic.
I just hosted a big 4th shindig for my kids and their friends. Was going to do burgers and dogs on the grill, but we're at a stage 2 fire ban and no grilling allowed, even with gas grills on private property.
The kids found out I'd been down into the big city at the Asian Market (about 40 miles away, I go maybe 3 times a year and stock up) and demanded an Asian feast. LOL---gah!
Spent two days making dumplings, egg rolls, crab rangoon, sesame beef, sweet and sour pork, pearl balls and cashew chicken. Got to try out some Basmati rice (which for a change I bought in a 12-lb bag), and so glad I did.
I've never seen prettier or fluffier rice! All the boys' friends looked at me like I was a lunatic when I raved about the quality, but my guys are well trained and praised it along with me.
It was "the most beautiful!", "most delicately and lightly fluffy!" and "if it was a girl I'd marry it!" kind of rice.
Well hell, they know the drill. Two days worth of work was demolished in 30 minutes. LOL
Thanks for being such an inspiration! Most days I'd just as soon give them Hamburger Helper.
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