I’ve used a turkey fryer for a couple of years now and love the flavor, but I’m already getting tired of spending 30 bucks on peanut oil to cook a turkey. Guess why I only use my turkey fryer once a year. Too, I have a 4 and 6 year old, so I have to make sure they stay away from the flesh-melting pot of boiling oil.
So I’m thinking about an oil-less infrared turkey fryer. They used to be a little pricey, but the price has dropped to 99 smackers, so it will pay for itself in three years versus buying $90 worth of oil.
There used to be a local restaurant I loved that had great steaks and grilled seafood. When I asked the manager why their food was so good she told me they used an infrared cooker. So I’m hep to it.
Anybody tried the infrared turkey fryers?
LATER: The Char-Broil Infrared Turkey Fryer Has Landed. REPEAT: The Char-Broil Infrared Turkey Fryer Has Landed
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I have relatives who fry turkeys, but when I buy a 20+ lbs fresh turkey and have more than a dozen guests, I brine the bird. My goal is that everyone at dinner thinks it’s the best turkey they ever had.
The best part, on the day of, I put the bird in the oven first thing in the morning. Next I sit around all day drinking beer and watching football – never once opening the oven.
With the magic of osmosis from the brine (http://en.wikipedia.org/wiki/Brine) \, the bird never dries out, even if I pass out watching the Dallas Cowboys lose and it stays in the oven an extra 30 minutes.
I’ve never tasted a roasted turkey that was as good as a fried turkey.
Could you do a Word of the Day on being “hep” to something? I’ve always preferred being “hip” to something.
I never thought about it, but according to Wikipedia hep is a synonym for hip.
Sorry, No experience with th
Sorry for the double post. Damn keyboard…
Like I was saying, I’ve never used one, but I’m not sure I’m sold on the process. To me this thing looks like a propane powered vertical oven. I don’t know why this setup would do any more “infrared” cooking than any other oven (and why that would be beneficial). This is purely speculation, which is why I’m still curious about it.
I think part of the reason these things get such rave reviews is the fact that they come bundled with a meat thermometer and good, easy to follow instructions. Most thanksgiving turkeys end up being dry or tasteless because they are overcooked or under seasoned. Whether it’s fried or roasted, give me a turkey that’s been seasoned well (preferably brined) and cooked to an appropriate internal temperature verified by an accurate meat thermometer. Proper technique gets you 90% there, the tool gets you the other 10%.
That being said, this cooker looks to be more versatile than a big ass turkey fryer. I could see myself using it for other things outside of cooking turkeys.
I bought the Char-Broil IR fryer tonight, so I’ll know in 36 hours if it works.
Mmm…fried turkey. IR’ed or oiled, it’s bound to be better than what the Mother-In-Law will dish up day after tomorrow. Am mildly envious.
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