Comments on: Hello, crispy skin.

By: Nancy pham

Nancy pham — Thu, 07 Jan 2010 06:43:55 +0000

Bought an Infrared fryer after seeing your post for use in my family home in Texas. We did use the lid, but it still took our bird a good two and a half hours. We tested this on two different turkies and the first time we pulled it out and carved after 1 1/2 hours but was still raw. Cooked another hour and it was fine. Second one, we cooked for 2 1/2 hours and came out perfect. The family thought it tasted even better fried and we only fried up til now. Thanks Jaden.

By: Soyon

Soyon — Thu, 10 Dec 2009 16:47:00 +0000

Oops, sorry, your cut!

By: Soyon

Soyon — Thu, 10 Dec 2009 16:45:44 +0000

How strange! I, too have a brother, who is a doctor who just bought a house in Kansas! Oh, yes a bachelor as well. We grew up near NYC our whole life and I just find it bizarre that he winded up in such a sparse, flat, mid-western place!
Anyhoo, the turkey looks gorgeous and I hope your burn healed well.

By: Nicole

Nicole — Wed, 09 Dec 2009 15:53:40 +0000

I have never heard of the infra red deep fryer. I have always wanted a deep fryer but I think this might be a good way to start.

Thanks for sharing

By: SteamyKitchen

SteamyKitchen — Tue, 08 Dec 2009 01:51:15 +0000

hmmm…the wire thingy went on later during cooking process. And we were in Kansas where it was !($&!)($& cold. Maybe you live in warmer weather?

By: The Woo

The Woo — Tue, 08 Dec 2009 01:48:13 +0000

Hey!

I have one of those Big Easy infrared turkey fryers. In fact, I have one of the old school “vat of oil” fryers also. The old school ones are faster, but the infrared is MUCH easier and you don’t have about 3 gallons of hot peanut oil to dispose of afterwards… and oh yeah, the infrared ones can capture the drippings for a great gravy/pan sauce – I make a fond with the neck and gizzards and use the drippings for the gravy – a little white wine, stock, shallots, etc… awesomeness.

I have had multiple instances of great turkey success with both fryers, but do prefer the infrared.

I can make about a 15 pound bird in my infrared fryer in about 45 to 50 minutes with no problems. So am puzzled why your’s took so long. One BIG thing that I noticed was that you didn’t use that wire mesh lid that you put on top of the device while cooking. Did you just remove it for the photos? Removing it really slows down the cooking time as it does definitely do something to radiate the heat back into the device and removing it even for a few seconds at a time does have a pretty dramatic effect. Also, did you have the heat turned up the whole time? I also didn’t notice a meat thermometer. Did you use one?

Anyways, I’m glad it turned out well. We pretty much never put a turkey in the oven anymore since getting the infrared device, it is so much faster and the bird is WAY better.

By: Q

Sat, 05 Dec 2009 19:22:29 +0000

Hilarious. Does your brother have a girl friend?

By: Judy Cheang

Judy Cheang — Fri, 04 Dec 2009 17:53:31 +0000

Ha ha ha! Donkey ass! That made nearly made me spit coffee all over my computer! Totally understand the love for crispy skin, it makes my eyes roll back in their sockets.

By: Ken Chan

Ken Chan — Thu, 03 Dec 2009 06:02:24 +0000

More details please. Was the turkey brined? Did anyone have to baste the turkey throughout the cooking process to keep it moist? Looking for something different to do next year.

By: Fuji Mama

Fuji Mama — Thu, 03 Dec 2009 01:09:40 +0000

Oh great. Now I’m convinced that I need an infrared thingy. That turkey is GORGEOUS!