Is the Butterball Turkey Fryer a Must Have for Thanksgiving? The Kitchen Gadget Test Show
video description
Date: 2020-05-20
Related videos
Comments and reviews: 10
Watcher3223
There is a way to keep the breast meat from drying out and also helping to improve flavor: before carving, allow the turkey to rest for several hours after cooking. It dries out because the juices are hot and forced closer to the meat's surface because of increased pressure from the heat. The crust that's developed on the exterior as a result of cooking as well as the skin both act as a seal, which retains the juices despite the bird's internal heat. When you cut into a hot bird, you break this seal and the juices will more readily run out. Hot juices may also more readily evaporate into the air, away from the meat. You must permit sufficient time for the juices to cool and settle back into the meat. Depending on the weight of the bird, this can take a few hours; at least almost as long as it would take to roast it in an oven. Don't worry about it getting cold when you let it rest for a few hours; it will still be hot when you cut into it. You just don't want it to be so hot that you wind up losing too much of the juices. Resting time is just as important as cooking time. There will be a big difference in taste and texture just from sufficient resting alone.
reply
There is a way to keep the breast meat from drying out and also helping to improve flavor: before carving, allow the turkey to rest for several hours after cooking. It dries out because the juices are hot and forced closer to the meat's surface because of increased pressure from the heat. The crust that's developed on the exterior as a result of cooking as well as the skin both act as a seal, which retains the juices despite the bird's internal heat. When you cut into a hot bird, you break this seal and the juices will more readily run out. Hot juices may also more readily evaporate into the air, away from the meat. You must permit sufficient time for the juices to cool and settle back into the meat. Depending on the weight of the bird, this can take a few hours; at least almost as long as it would take to roast it in an oven. Don't worry about it getting cold when you let it rest for a few hours; it will still be hot when you cut into it. You just don't want it to be so hot that you wind up losing too much of the juices. Resting time is just as important as cooking time. There will be a big difference in taste and texture just from sufficient resting alone.
reply
Erica
Last year I made a Cajun fried turkey and it was amaz-balls! Brined it a few days before. The day before I dried it. Probably went through a roll of paper towels but then I did my dry rub. The next day the cooking day. I took the turkey out nice and early to get to room temperature and injected it with some unsalted butter and then fried that baby and it was perfection. It was so crispy and the meat was so tender and juicy. Highly recommended this fryer. I didnt fry it inside the house. Did it outside because its still a massive deep fryer and as caution I rather have grease all over the backyard instead of my house. Also makes awesome crispy chicken wings. Good investment
reply
Last year I made a Cajun fried turkey and it was amaz-balls! Brined it a few days before. The day before I dried it. Probably went through a roll of paper towels but then I did my dry rub. The next day the cooking day. I took the turkey out nice and early to get to room temperature and injected it with some unsalted butter and then fried that baby and it was perfection. It was so crispy and the meat was so tender and juicy. Highly recommended this fryer. I didnt fry it inside the house. Did it outside because its still a massive deep fryer and as caution I rather have grease all over the backyard instead of my house. Also makes awesome crispy chicken wings. Good investment
reply
William
I enjoyed your review and thought it was very honest. I have been frying turkeys probably 15 years, so if like that skin a little extra crispy keep it in about extra 10 mins don't work it will still be moist. You got to over season the turkey when frying it. I pat it dry and then take soften butter and rub and smear all on outside of bird, then what every dried seasons you like I use oinion and garlic powder and then lots of Cheyenne pepper. The bird is completely covered and red. Don't worry about the heat the heat will burn off but flavored is awesome. Try it this way you want be disappointed.
reply
I enjoyed your review and thought it was very honest. I have been frying turkeys probably 15 years, so if like that skin a little extra crispy keep it in about extra 10 mins don't work it will still be moist. You got to over season the turkey when frying it. I pat it dry and then take soften butter and rub and smear all on outside of bird, then what every dried seasons you like I use oinion and garlic powder and then lots of Cheyenne pepper. The bird is completely covered and red. Don't worry about the heat the heat will burn off but flavored is awesome. Try it this way you want be disappointed.
reply
Zachary
Yes! Ive had this for 2 years and it works perfectly. The bird comes out juicy and delicious. just season it right. The basket is not flimsy and they suggest that you rub oil on the inside of the basket before putting the turkey in to keep it from sticking. You Should also inject it with butter or some other concoction. Plain old salt and pepper are a no go! Use Cajun or something and fry it until it gets really crispy. And I pay 20 for peanut oil at Walmart. And you can reuse it because it drains clean from the fryer
reply
Yes! Ive had this for 2 years and it works perfectly. The bird comes out juicy and delicious. just season it right. The basket is not flimsy and they suggest that you rub oil on the inside of the basket before putting the turkey in to keep it from sticking. You Should also inject it with butter or some other concoction. Plain old salt and pepper are a no go! Use Cajun or something and fry it until it gets really crispy. And I pay 20 for peanut oil at Walmart. And you can reuse it because it drains clean from the fryer
reply
M.A.R.N
I bought this fryer at Sears, and I was very excited to use it. The day that I used it, I noticed that there was a strange scent coming from my kitchen, 3/4 into frying my turkey, the plug socket from the fryer was melted. I took pictures of incident, and took it back to Sears. Sears refunded my money without any questions, and offer me a fifty dollar gift card. I ended up buying a Kerig coffee maker.
reply
I bought this fryer at Sears, and I was very excited to use it. The day that I used it, I noticed that there was a strange scent coming from my kitchen, 3/4 into frying my turkey, the plug socket from the fryer was melted. I took pictures of incident, and took it back to Sears. Sears refunded my money without any questions, and offer me a fifty dollar gift card. I ended up buying a Kerig coffee maker.
reply
akr01364
I just par boil mine in really well salted water the night before, dry it off an hour or so (weight dependent) and coat with a brushing of canola oil and finish it in the oven. It seasons the meat beautifully and you get the most fantastically crispy skin. Oh, and you can let the boil water cool and skim off the fat from the bird for adding to the drippings in the roasting pan after for a gravy.
reply
I just par boil mine in really well salted water the night before, dry it off an hour or so (weight dependent) and coat with a brushing of canola oil and finish it in the oven. It seasons the meat beautifully and you get the most fantastically crispy skin. Oh, and you can let the boil water cool and skim off the fat from the bird for adding to the drippings in the roasting pan after for a gravy.
reply
muzzynat
I'm always amazed at the comments on these videos talking about the techniques not used. Did they brine the bird? No- they probably shot 3-6 of these in the same day with wardrobe changes and they aren't giving a recipe for the tastiest bird, they wanted to compare fried to roasted in the least amount of time possible so they can move on to testing the next thing.
reply
I'm always amazed at the comments on these videos talking about the techniques not used. Did they brine the bird? No- they probably shot 3-6 of these in the same day with wardrobe changes and they aren't giving a recipe for the tastiest bird, they wanted to compare fried to roasted in the least amount of time possible so they can move on to testing the next thing.
reply
Jeremy
I have one and I love it. There are a few things i dont like though. 1 there isn't a temperature read out so you know what temp it is as it heats and reheats. 2 it's not great for batch cooking. We had a fish fry and I used it. The fish turned out great but it took so long to reheat which sucks. 3 large pot doesn't fit in the dishwasher. But I do love this fryer
reply
I have one and I love it. There are a few things i dont like though. 1 there isn't a temperature read out so you know what temp it is as it heats and reheats. 2 it's not great for batch cooking. We had a fish fry and I used it. The fish turned out great but it took so long to reheat which sucks. 3 large pot doesn't fit in the dishwasher. But I do love this fryer
reply
Spencer
I can't imagine any plug in fryer in the US is going to be good at maintaining temperature when twenty pounds of any food is lowered in. Maximum 1500 watts means slow, slow heat recovery times. I certainly wouldn't be cooking more than a couple of pounds of fries at once, if the oil temp drops too low they will just suck up oil.
reply
I can't imagine any plug in fryer in the US is going to be good at maintaining temperature when twenty pounds of any food is lowered in. Maximum 1500 watts means slow, slow heat recovery times. I certainly wouldn't be cooking more than a couple of pounds of fries at once, if the oil temp drops too low they will just suck up oil.
reply
Michael
I bought the Butterball XL Turkey Fryer about a year ago. I have completely forgot about it still being in the box, I haven't had the chance to use it yet but I will around Christmas time. I've had fried turkey a handful of times and prefer it over oven baked but hell, IT'S ALL GOOD! LOL.
reply
I bought the Butterball XL Turkey Fryer about a year ago. I have completely forgot about it still being in the box, I haven't had the chance to use it yet but I will around Christmas time. I've had fried turkey a handful of times and prefer it over oven baked but hell, IT'S ALL GOOD! LOL.
reply
Add a review, comment
Other channel videos
