I love the fall/winter holiday season. Food is the centerpiece for bringing family and friends together in celebration of the season and major holidays.
I am preparing dinner again this year. I planned my Thanksgiving menu around turkey and who isn't?. The decision then was how to prepare it- roast, fried or smoked. Actually I'm going to do two turkeys- one smoked and one fried. Why not, there are so many good sales on turkeys this week. In addition, I have a new gadget which boosts my confidence that I can safely fry a turkey and indoors.
With only one week before Thanksgiving, I am going to give this gadget a practice run this weekend by frying a whole chicken using the same technique for frying a turkey.
This is my new Masterbuilt Indoor Turkey Fryer. Though promoted as a turkey fryer, it actually is an extra large fryer, steamer, or even a boiler. The first thing I told my hubby is that I can now cook him whole large red snappers- Huachinango! Notice how this unit comfortably sits on my kitchen counter.
The cooking element accomodates oil or water. Turkey cooks for 4 minutes per pound at 375 degrees. Allow 35 minutes for oil to reach 375degrees though it will probably take less time.
The fryer basket is promoted as holding up to a 14 pound turkey or maybe the ingredients for a low country boil to feed maybe eight or just simply a whole fried chicken.
Only requires two gallons of oil to fry a turkey. Minimum of one gallon of oil for smaller cooks.
Convenient spout to drain oil from unit.
Look for my follow up on my chicken practice run.