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Iḿ getting one and have never used a turkey fryer before.
The Brinkmann one that is $60 is what we chose. I have ready heaters, propane tanks, and a hose so all I need is the fryer and some peanut oil.
Thatś what Iḿ kinda stuck on...There are blends of oil and pure peanut oil. Leaning towards the peanut oil because I heard it gets hotter and smokes less. Samś Club has a 35 pound container of 100% peanut oil and trying to figure out how much that is in gallons.
I think it is around 5.

I plan on using the fryer in my driveway. Will build a wind screen out of 2x4ś and a tarp. Any other ideas, doś, and dont´s appreciated.

I think they're usually like 4-4.5 gal.
Peanut oil is the best IMO, but due to the wife's peanut allergy I'm forced to use the other stuff. Still makes a damn good bird.
Unless its really windy you might not even need a windscreen, they put out some pretty good btu's. depending on which, brine, marinade, rub, seasoning you use, I like to mix a bunch if chili powder, paprika and butter together and then spread that around under the skin along with injecting it with Cajun seasoning mixed into a beer.

I all can say is have fun. Those deep fryers make some tasty food. Just don't forget about it when you're cooking. Stuff goes from done to extra crispy real fast. I've burnt one or two pheasants the first time I tried it.

pure peanut oil all the way!

also I use Uncle Teddy's timing method.... 3 minutes a pound plus 5 minutes (ex. 10lb turkey = 30 mins + 5 mins = 35 mins)

Also do t forget cleanup, turkey coma sets in and you forget about it. Let it cool down a while but while its still warm, drain the oil and wash everything up. It's a real PITA trying to scrape bits off the bottom after they solidify down there.
Also watch your temp, as long as you don't scorch your oil, you can get several frys out of the oil, just filter it and replace back to the jug.

capt1972 wrote:pure peanut oil all the way!

also I use Uncle Teddy's timing method.... 3 minutes a pound plus 5 minutes (ex. 10lb turkey = 30 mins + 5 mins = 35 mins)

Also double check with a meat thermometer when time gets close.

Meat thermometer...check.
Dont burn the oil...check.
Dont get lazy and forget to clean up the mess? Uh oh...
That means no wishkey while frying turkeys. Rats.
Need to fill up one of my propane tanks, get the oil, and THAW OUT THE TURKEYS.
I have an alarm set to remind me. Mess that one little detail up and I´m the Grinch,,,

AT, I asked for a turkey fryer when you said you do canning on yours OUTSIDE.
Next summer, the turkey fryer sure will come in handy with all the tomatoes...I have a feeling next summer is going to be a really good one. Last year was wet and too cool. The year before was DRY and HOT...so this summer will be perfect.

One other thing is oil volume, To eliminate the risk of boiling over when you lower the bird in, before you add oil or anything. Put the bird in your pot, add enough WATER to cover the bird. Take a sharpie and mark on the outside of the pot the water line. Remove bird, discard water, dry pot, and then add your oil to your sharpie mark. That way when you lower your bird in, the oil displaced wont blow over the top if the pot and catch fire and burn you or your house down.

BrewGUN wrote:One other thing is oil volume, To eliminate the risk of boiling over when you lower the bird in, before you add oil or anything. Put the bird in your pot, add enough WATER to cover the bird. Take a sharpie and mark on the outside of the pot the water line. Remove bird, discard water, dry pot, and then add your oil to your sharpie mark. That way when you lower your bird in, the oil displaced wont blow over the top if the pot and catch fire and burn you or your house down.

Yeah, They say it takes about 3.5 gallons of oil. Thereś a fill line on the pot, using ten pound turkeys, it should be fine.
I have seen the videos of people setting their garage on fire already so I´m using my neighbor´s garage.

Run up oil till it hits about 375 to 400 then stick the bird in slow and the oil will cool.you want to fry at 350 to 360

Get u some tonys creole butter and inject the whole thing and rub the turkey down with tones seasoning and fry in peanut oil

hudson wrote:Get u some tonys creole butter and inject the whole thing and rub the turkey down with tones seasoning and fry in peanut oil

OK, I´ll do one like that. My wife probably has something in mind ie:surprise stuff to inject a turkey

I dont think she noticed the fryer comes with an injector. Itś OK, having two would be good. The last one only lasted about 4-5 turkeys and blew up on us,,,,started leaking so we tossed it.

I've used mine probably 250 times, and only once to fry a turkey. Love that thing. I even use it in the summer to do stuff like boil pasta. No sense heating up the house, and that thing will boil two gallons of water in about 3 minutes. I swapped out regulators with a propane torch, too. That fucker sounds like an F-14 on afterburner when I crank it up.

aunt betty wrote:

hudson wrote:Get u some tonys creole butter and inject the whole thing and rub the turkey down with tones seasoning and fry in peanut oil

OK, I´ll do one like that. My wife probably has something in mind ie:surprise stuff to inject a turkey

I dont think she noticed the fryer comes with an injector. Itś OK, having two would be good. The last one only lasted about 4-5 turkeys and blew up on us,,,,started leaking so we tossed it.

you won't regret it and if you can find them get you some pistolettes and fry those about 10 minutes before you eat to a golden brown.they are a roll and you fry em on one side then flip em over and fry the other they cook fast so u gotta stand and tend to em.usually come in a dozen a bag

I fry a couple at our Christmas gathering as well, and have what we've always called a turkey pull. We hang the first bird on a low tree limb to cool, and then everybody gathers around it with drink in hand, pulling the meat off in pieces and eating it. Whatever falls to the ground is for the ants. The second turkey goes in the house after it comes out, for the big sit down meal.

I'm just about 100 miles north of "southern Illinois" . Pistolettes?
I understand they are fried rolls, right?

aunt betty wrote:I'm just about 100 miles north of "southern Illinois" . Pistolettes?
I understand they are fried rolls, right?

ya its a roll you fry.you can stuff em and deep fry em or I just throw em in straight out the pack and they are awesome

It may shock you Hudson but Yankee pos grocery stores don't sell pistolettes. Another thing I can't get up here are them stuffed mushrooms that every store in the south carries.

Damn no good

hudson wrote:Damn no good

There is hope. Recipe's online and I like baking so it'll be easy. Will free up oven time and space. Wife will be happy.

I heard that, if you do end up baking try stuff in em with a thick crayfish or shrimp etouffee and or stuff it with crab and fry or bake

Do you fry them raw for cooking, or fry them already cooked just to crisp up the outside?

hudson wrote:I heard that, if you do end up baking try stuff in em with a thick crayfish or shrimp etouffee and or stuff it with crab and fry or bake

I'm trying to go along with you but now your talking Greek . I'm sure it's good but crawdads and shrimp ain't exactly kept fresh up in central Illinois. Nice try though.

assateague wrote:Do you fry them raw for cooking, or fry them already cooked just to crisp up the outside?

just to crisp up the outside

aunt betty wrote:

hudson wrote:I heard that, if you do end up baking try stuff in em with a thick crayfish or shrimp etouffee and or stuff it with crab and fry or bake

I'm trying to go along with you but now your talking Greek . I'm sure it's good but crawdads and shrimp ain't exactly kept fresh up in central Illinois. Nice try though.

the crawfish are easy enough to catch but as far as shrimp I hear you, I very never bought store shrimp I just go catch 25 pounds a day for about 4 days and I'm good for the year.must be he'll up your way.id go nuts with no crawfish or shrimp or boudin and cracklins.

Make sure the turkey is good and frozen when you drop it in. I can not figure out why people would want to ruin a good turkey by soaking it in oil.

I might have to bring the magnum burner on the LBDN trip in case we get into some slot fish.

bill herian wrote:I might have to bring the magnum burner on the LBDN trip in case we get into some slot fish.

I've got an extra turkey in the freezer for next years superior hunt, plannin on a "fry night" one night.

BrewGUN wrote:

bill herian wrote:I might have to bring the magnum burner on the LBDN trip in case we get into some slot fish.

I've got an extra turkey in the freezer for next years superior hunt, plannin on a "fry night" one night.

We'll see if our captain can put us on the meat and get us off the water in time to actually do it.

bill herian wrote:

BrewGUN wrote:

bill herian wrote:I might have to bring the magnum burner on the LBDN trip in case we get into some slot fish.

I've got an extra turkey in the freezer for next years superior hunt, plannin on a "fry night" one night.

We'll see if our captain can put us on the meat and get us off the water in time to actually do it.

Doubtful, anyone that is man enough to wear a Christmas sweater that bright to duck hunt in doesn't answer to anyones time schedule but his own...