Need advise from the Expert Turkey cooks here please.

[the ringo kid]

Anyone ever try a fryer yet? I saw one neighbor attempt that years ago--and caught his stairwell on fire in the process.

 

[Rintimtin]

Ive never done just a breast before but a must have is a decent meat thermometer. Good luck hope everyone has a great a Thanksgiving lets remeber what the day is for.

I am trying the butterball indoor turkey fryer tomorrow. 15lb bird done in a little over an hour we will have too see. Bought two new meat thermometers cant be too causious. Bird plus stuffing, green bean casserole, dare i say BROCOLI casserole, cranberries from a can (my favorite) rolls and pie.

 

[gdnagle]

Anyone ever try a fryer yet? I saw one neighbor attempt that years ago--and caught his stairwell on fire in the process.

We have the big outdoor fryer for big birds and smaller Buttterball Digital Electric turkey fryer we use indoors. Both have their uses the electric one is easier to use. It is easier to keep the temperature under control without watching all the time. Just make sure whichever one you use you have a dry bird and lower it in slowly. The outdoor ones I've seen the after math of getting the oil too hot and lowering the bird in to fast or a wet bird with the burner burning. You never want to hit the flash point of oil with a source of ignition around. Makes for a quick fire and you better have a fire extinguisher handy and hope you can get it out.

Turkey comes out very moist for only 3-4 minuets per pound. Lots say after you eat a fried bird you never go back. I like it everyway so it doesn't matter if cooked in the oven, smoked, or fried. Here's a little info on frying a turkey. This is also the indoor fryer we have and the gas one is the slandered one you find in most stores. You wouldn't have any problem frying a breast in one of these. Plus frying anything like chicken, pickles, fries, or whatever in large amounts with little mess and you can steam in it also.

How To Deep Fry a Turkey | Butterball®

 

[Jerry N.]

The main thing I recommend is getting a good thermometer. For safety, the meat should be cooked to 165°. In my opinion, that is too high, but that is the recommendation. My main point is that if you're going to cook a turkey breast to 165° you want to know when you hit it because going over will make the meat even dryer than it already tends to be. The next thing is to let meat rest. A 15 to 20 min rest will do wonders for the moisture. If you cut meat right out of the oven or grill, you will have a cutting board full of juices and dry meat.

I can't recommend it, but personally, I cook poultry to about 155° (usually go a little higher) and let it rest for 20 minutes. It will raise in heat as it rests (at first) and get close enough to 160° for me to call it good.

 

[Leatherhead23]

Put a ham in the oven with a 2 liter of Dr Pepper, half a bag of brown sugar, half a honey bear of honey and a can of chunked pinapple in syrup. 7 hours @ 350 degrees......best ham you'll put in your mouth.

 

[the ringo kid]

We have the big outdoor fryer for big birds and smaller Buttterball Digital Electric turkey fryer we use indoors. Both have their uses the electric one is easier to use. It is easier to keep the temperature under control without watching all the time. Just make sure whichever one you use you have a dry bird and lower it in slowly. The outdoor ones I've seen the after math of getting the oil too hot and lowering the bird in to fast or a wet bird with the burner burning. You never want to hit the flash point of oil with a source of ignition around. Makes for a quick fire and you better have a fire extinguisher handy and hope you can get it out.

Turkey comes out very moist for only 3-4 minuets per pound. Lots say after you eat a fried bird you never go back. I like it everyway so it doesn't matter if cooked in the oven, smoked, or fried. Here's a little info on frying a turkey. This is also the indoor fryer we have and the gas one is the slandered one you find in most stores. You wouldn't have any problem frying a breast in one of these. Plus frying anything like chicken, pickles, fries, or whatever in large amounts with little mess and you can steam in it also.

How To Deep Fry a Turkey | Butterball®

You make it sound super easy. These people I was watching fry their bird--had bubbling oil--dropped in a frozen bird--and fire was everywhere.I knew--they were making a large mistake but hadnt had time to mention it. I know thats like pouring water on hot grease......

 

[the ringo kid]

Put a ham in the oven with a 2 liter of Dr Pepper, half a bag of brown sugar, half a honey bear of honey and a can of chunked pinapple in syrup. 7 hours @ 350 degrees......best ham you'll put in your mouth.

My sister does that for Christmas dinner--and your right--best Ham I ever had. I didnt know it took so long to cook though.

 

[the ringo kid]

Oh and, I did get it covered with all the advise and hlp. Last think I was toldI need--is a roasting bag-so am about to head out for one.

Take care and thanks guys..