Are they really that much better than traditional roasted? We’re hosting for Thanksgiving again and I’m on the fence about dropping coin for a turkey fryer. I’ve never fried one or eaten the stuff but I’ve heard it’s far better than oven roasted turkey. What says the aldeer culinary crew?

You’ll never touch a baked turkey again. Inject melted butter and Tony’s. Peanut oil at 350-375 until the meat hits 160 internal. Pull and rest for at least 15 minutes before slicing. I’ll be doing at least 3 this year, and make that many or more every year.

Yes they are. Bought a Big Easy oil less but have not perfected it yet. But deep fried in peanut oil is awsome. I've used vegetable oil too and it's almost as good.

Yep. I still like my MNLs croc-pot Turkey (Turkey Breast) though...

Definitely better than roasted . We haven't roated one in 15 years.

Yes. Peanut oil at 350 degrees for 3.5 minutes per pound. Inject with creole butter the night before. Rub down with Tony's seasoning and have at room temp when lowered into pot.I usually bring the oil up to 360 to help keep it from dropping below 350 while oil gets back up to temp.I stay with it constantly, adjusting the regulator for temputure and use a stop watch for time..

Definitely better than roasted . We haven't roated one in 15 years.

Yes. No doubt!

Got a Big Easy several years ago and love it. tdave, you'll get the hang of it. I inject and apply a rub 24 hours before a cook it. When it's done take the drippings from the catch tray, mix with unused injection mix (maybe add some chicken broth) and bring to a boil on the stove. Completly cut up the bird and bast with the juice mixture and always have extra cause folks love it.

I just ordered this:
https://www.amazon.com/Butterball-M...s=butterball+xl+electric+fryer&psc=1

So brine/inject/rub.....do all three or a combo? Reading online it sounds like all three might be overkill. I'm thinking skip the brining and inject and rub. What works for y'all?

I inject only. Mixture of melted butter and Tony’s. Been doing this for a decade or more.

Yes!!!! it will blow your mind how much better they are than roasted in the oven, like stated above, inject with creole butter and coat with tony's or greek seasoning, just make sure that the turkey is 100% thawed out or you will be calling the fire department....

if you fry one you better fry two of them, it seems that when fried the everyone eats more than usual, at least at my house....

Right on, thanks guys. I'll be doing a trial run this weekend so I'm not going in totally blind at gametime next week.

Let it sit out until it’s room temp before you put it in.

All we use anymore, and I'm glad, cause the old way was dangerous as hell But seriously it uses half the oil, and the oil stays at a even temp, so no more flare ups or burnt birds

Right on. I've got a bunch of little ones running around and just didn't have warm fuzzies thinking about the risk assessment of a traditional fryer. Could go real bad real fast. I'm still going to be careful with this one though. Out of the way, kid-free-zone, etc. Probably out on the back (concrete) patio.

We still use a traditional fryer. Can’t be beat lol.

I never tried it until 5 years ago but I'm hooked. Buy you the Butterball indoor fryer. It uses 1/3 the oil and fries in half the time. Clean up is easier too.

Half the time? If you’re frying at the same temperature, it ain’t gonna cook faster.

I think he means half the time of cooking one in the oven..