Oil less turkey fryer

[alexs2006]

Skip the mayo, allow the bird to sit unwrapped and uncovered in the fridge 12+ hours. If not deep frying, That's the key to crispy poultry skin every time, no matter what.

I always inject my bird and leave uncovered in the fridge over night before cooking.

 

[JSoko]

I got the same one last Friday
got it for turkey day, NO MORE OIL

used it yesterday for ribs, YUCK,
the ribs turned out crispy, I think I over cooked them and internal temp was only 160* using remote thermometer
ribs were made to be cooked on a grill or smoker

 

[alexs2006]

I got the same one last Friday
got it for turkey day, NO MORE OIL

used it yesterday for ribs, YUCK,
the ribs turned out crispy, I think I over cooked them and internal temp was only 160* using remote thermometer
ribs were made to be cooked on a grill or smoker

Yeah I wont use mine for anything but poultry.

JSoko How big are your flames in there? I can not get mine to light using the igniter, I have to use a lighter every time and my flames are 3/8-1/2" long. I did fire it up Sunday morning and put my thermometer in the center of thew cook chamber and it got up to 450-460 degrees.

 

[lostchild]

Brother-in-law will be frying three Thursday (regular ol' oil deep fryer). Two for our extended family's dinner and one to give to a single mom who works for his wife.
So much better than baking.

 

[kodis556]

Skip the mayo, allow the bird to sit unwrapped and uncovered in the fridge 12+ hours. If not deep frying, That's the key to crispy poultry skin every time, no matter what.

^^ This is the way ^^ no matter what bird you are doing.

 

[hoochfisher]

^^ This is the way ^^ no matter what bird you are doing.

Yep yep. Thaw, brine, dry, cook via oven, smoker or grill. Not really a need to dry in fridge if frying it. Mine's going in a sweet tea brine at 3pm today, out at 9am tomorrow morning, in fridge with a couple more flavor tricks and uncovered for 24 hours. Then it hits the pecan smoke at 325° at 9am Thursday.

 

[GeauxLSU]

I have one. LOVE it.
I don't inject as the distribution is never even. Brine, dry rub, cook, don't use radiator until the VERY end.

 

[alexs2006]

I have one. LOVE it.
I don't inject as the distribution is never even. Brine, dry rub, cook, don't use radiator until the VERY end.

From What I read you should use the mesh lid for the last 30-45 minutes of the cook or when the bird hits 145 internal temp. I will pull the bird at 160 and let it go to 165 in the pan before letting it cool some before slicing.

 

[GeauxLSU]

From What I read you should use the mesh lid for the last 30-45 minutes of the cook or when the bird hits 145 internal temp. I will pull the bird at 160 and let it go to 165 in the pan before letting it cool some before slicing.

It doesn't take near that long. Browns VERY quickly. But it may just be personal preference on how dark you want it.

 

[alexs2006]

It doesn't take near that long. Browns VERY quickly. But it may just be personal preference on how dark you want it.

Got cha!