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Turkey Fryers

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Turkey Fryers

The basis of the Cajun marinade can be several different things, some marinade are fairly complicated. However, Creole seasoning, cayenne pepper, black pepper, and garlic are all common ingredients. A simple marinade version simply adds these to Italian dressing. The marinade is then injected with a marinade injection syringe all over the turkey. The turkeys are patted down with paper towels to dry the surface prior to its entry into turkey fryers. The neck and giblet should also be removed, and the neck hole is stretched to at least two inches for the oil to enter adequately. The oil, usually peanut oil, is heated in the fryer outdoors to three hundred fifty to four hundred degrees, depending on your recipe, before the turkey is introduced.

When the oil and the turkey are prepared, it is time to start frying. Some people say that a whole, peeled onion added to the oil with the turkey helps to keep the oil from scorching. Specially designed turkey fryers have a basket that the turkey is placed in before the basket is lowered into the oil. The turkey will need to cook for forty-five minutes, although some of today’s high tech fryers can fry a turkey in fifteen minutes. When the basket with the turkey is removed, caution should be used as this extremely hot turkey is placed on a platter that is lined with paper towels.

A meat thermometer should be inserted into the thickest thigh meat, and the temperature should be at least one hundred and eighty degrees. Turkey fryer kits typically include the stand, stock pot, lid, basket, turkey holder, a lifter, and a thermometer. The necessary propane burner can either be included or sold separately. Turkey fryers give food a fantastic flavor and transform your traditional holiday meal.