Oil for turkey fryer
They recomend peanut oil (very pricey) almost $50.00 Any help out there PLEASE 
Deana |
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| Peanut oil is the best.
If you strain it and refridgerate it you can keep it for about 4 weeks, no longer. |
| Peanut oil because it takes that higher heat where other oils break down.....nasty.
You may not use a whole gallon or so of oil. You need to premeasure by doing a displacement tests with water and the bird so you know how much you'll need. You don't have too much oil that it over flows, flames up, burns you and the house. Remember to dry the bird before emersing in hot oil....... Yes, you can strain it, refrigerate for up to four weeks or use for one or two more "fries". Unused can be frozen for several months as well. Yeah, when you add up the cost of the cooking unit, the oil and the bird....it gets expensive. |
| I don't know if there are different size fryers but our fryer uses almost 4 gallons of oil for a 16 lb turkey. The fryer is a 32 quart pot. It does get VERY expensive |
| Yeah, why I said single gallon, must have been sleepy. It's anywhere between 3 1/2 to 5 gallons depending on the fryer. The bird should be covered with two inches when doing the displacement. |
| Thanks to all of you. Good info. I am sending back thr fryer to QVC. I can not justify the cost of the oil and that it takes almost 1 hour it takes to heat it up. |
| Years ago I asked a Cajun acquaintance about how to fry a turkey. He said, "First, you take your crawfish pot...." Being from Cincinnati, OH, I told him, "You've already lost me."
Morale of the story: you don't need a special turkey fryer. |
| Well, actually you do because you need the propane burner that goes underneath. A turkey should NEVER be fried inside on the stove, it is a HUGE fire hazard.
Now it may be that a "crawfish pot" has a burner but you must use an outside propane burner/ |
Tasker's Mom wrote: Well, actually you do because you need the propane burner that goes underneath. A turkey should NEVER be fried inside on the stove, it is a HUGE fire hazard.
Now it may be that a "crawfish pot" has a burner but you must use an outside propane burner/ Couldn't you just start a fire under it? |
ButtersStotch wrote: Tasker's Mom wrote: Well, actually you do because you need the propane burner that goes underneath. A turkey should NEVER be fried inside on the stove, it is a HUGE fire hazard. Now it may be that a "crawfish pot" has a burner but you must use an outside propane burner/ Couldn't you just start a fire under it? As in "camp fire"? I would imagine it would be very difficult to keep a steady temperature with a fire. Frying a turkey is EXTREMELY dangerous (if not done properly) endeavor. The oil can burst into flames if too hot, spilled or not handled properly. We do it often but ALWAYS on a propane burner in the driveway well away from the house. |
Lol. Yup, like a camp fire. If I can toast marshmallows, I'm sure I could fry a turkey.  |
Let me know how you make out with that  |
| I just want to know who is going to beg Deana to keep away from QVC after she's returned that fryer?
QVC causes the worst kind of impulse buying. STAY AWAY! Otherwise you wind up buying tons of stuff you don't need but the very slick salespeople and format convince you that you can't live without it. Like a turkey fryer. |
| hahahahahaha
I've always thought QVC was a special kind of sickness!!!  |
| if i cant touch it, try it on or fiddle with it..im out! tv shopping takes the fun out of the hunt!
ps....jill, call me when you start frying...this i GOTTA see! |
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