Can’t really go back to oven roasted after having some Cajun-spiced deep fried turkeys while living in the South. Didn’t know what I was missing, but now that I do, roasted turkey isn’t awful, but deep fried is far superior.
The skin is like potato chips and the meat has so much more flavor. It's amazing.
Yeah, the skin on a deep fried turkey is simply amazing. Had it for the first time when a friend from law school l, who grew up in town, invited a bunch of people over to her parents’ for thanksgiving. Her brother sat outside and fried like 3 turkeys for about 20 people that couldn’t go home because exams started the next Monday. It was amazing. And since it was the South; it was like 70 degrees and sunny and we sat outside drinking bourbon waiting for the turkeys.
Can’t really go back to oven roasted after having some Cajun-spiced deep fried turkeys while living in the South. Didn’t know what I was missing, but now that I do, roasted turkey isn’t awful, but deep fried is far superior.
The kicker with smoked is you're going to have the best gravy of your life.
Traegered turkey is best I've had, quite easily.
Same here. My sis and her husband smoke the turkeys and they're unbeatable.
But...fuck turkey anyways. They did 15 lbs of beef tenderloin and a honey ham this year instead. I prefer both over turkey.
They do the prime rib for Christmas and it's my favorite by a mile.
I’ve done 3-4 on mine then my sister got a smoker & took it from there. consistently delicious. But I feel you on turkey in general. If it objectively awesome I’d cook em all year round
The kicker with smoked is you're going to have the best gravy of your life.
Traegered turkey is best I've had, quite easily.
Same here. My sis and her husband smoke the turkeys and they're unbeatable.
But...fuck turkey anyways. They did 15 lbs of beef tenderloin and a honey ham this year instead. I prefer both over turkey.
They do the prime rib for Christmas and it's my favorite by a mile.
I’ve done 3-4 on mine then my sister got a smoker & took it from there. consistently delicious. But I feel you on turkey in general. If it objectively awesome I’d cook em all year round
I’d eat fried turkey all the time but it’s messy and a pain in the ass.
Never had deep fried turkey so I had to vote with what I know. That said, the girls stayed at school this year so our Thanksgiving is delayed until Christmas break. I took the wife to The Keg and had a steak. No matter how good deep fried tastes, it doesn’t beat a steak.
Never had deep fried turkey so I had to vote with what I know. That said, the girls stayed at school this year so our Thanksgiving is delayed until Christmas break. I took the wife to The Keg and had a steak. No matter how good deep fried tastes, it doesn’t beat a steak.
Good steak is good. Fried turkey beats out most good steaks because fried.
similar discussion as another thread on prime rib - I use a Char-Broil oil-less propane fryer. Char-broil calls it true infrared cooking. Turkey turn out great but the smell of a turkey roasting in the oven is missed. This year Mrs. Lebam did the turkey in the oven because I can't clean the fryer (shoulder surgery).
This Christmas the prime rib will be done in the fryer. Pictures will be included if I don't get too drunk
Never had deep fried turkey so I had to vote with what I know. That said, the girls stayed at school this year so our Thanksgiving is delayed until Christmas break. I took the wife to The Keg and had a steak. No matter how good deep fried tastes, it doesn’t beat a steak.
Good steak is good. Fried turkey beats out most good steaks because fried.
This is insane.
Also, if I get you correctly, you ultimately want a deep fried steak...
similar discussion as another thread on prime rib - I use a Char-Broil oil-less propane fryer. Char-broil calls it true infrared cooking. Turkey turn out great but the smell of a turkey roasting in the oven is missed. This year Mrs. Lebam did the turkey in the oven because I can't clean the fryer (shoulder surgery).
This Christmas the prime rib will be done in the fryer. Pictures will be included if I don't get too drunk
Mabel @LebamDawg I just don't understand the physics of the oil less fryer concept. Fried turkey is great because it's cooking in all the greasy, delicious oil. Prime rib is best done low and slow in a traditional oven for like 4 to 6 hrs at 225 and then cranked at the end. I'm not saying it can't work in your device but help me understand what's going here.
Well @YellowSnow the unit is a cylindrical shape with a steel liner. Gap all the way around with a toric shaped propane burner unit on the bottom. Char-broil has their trademark Tru-Infrared cooking process. This puppy gets hotter than hell and the liner puts off the magical tru-infrared I assume. Cleaning is easy as per their instructions the liner gets seasoned and they don't recommend scrubbing. I only scrape out the think stuff, wipe down the liner washing just the bottom where all the good stuff gathers and drips into the grease pit.
The prime rib (usually about 6-8 lbs) cooks evenly all around the outside and nice and juicy inside. Turkey is crisp evenly all around the bird and juicy as hell. We do brine the bird. I have done a pork loin also and it turned out great. It is easy to lift up and check the temp as it cooks. Can't stuff the bird if I remember correctly per their instructions here is their website and I can't find anything where they discuss how the tru-infrared works. https://www.charbroil.com/the-big-easy-oil-less-fryer
I use mine all year under cover on the patio - do prime rib, turkey, chicken, pork roasts
btw - I always did prime rib the opposite way - heat then turn it down.
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And this
But...fuck turkey anyways. They did 15 lbs of beef tenderloin and a honey ham this year instead. I prefer both over turkey.
They do the prime rib for Christmas and it's my favorite by a mile.
This Christmas the prime rib will be done in the fryer. Pictures will be included if I don't get too drunk
Also, if I get you correctly, you ultimately want a deep fried steak...
The prime rib (usually about 6-8 lbs) cooks evenly all around the outside and nice and juicy inside. Turkey is crisp evenly all around the bird and juicy as hell. We do brine the bird. I have done a pork loin also and it turned out great. It is easy to lift up and check the temp as it cooks. Can't stuff the bird if I remember correctly per their instructions
here is their website and I can't find anything where they discuss how the tru-infrared works.
https://www.charbroil.com/the-big-easy-oil-less-fryer
I use mine all year under cover on the patio - do prime rib, turkey, chicken, pork roasts
btw - I always did prime rib the opposite way - heat then turn it down.
haven't watched this yet
https://homekitchenfryer.com/char-broil-big-easy-tru-infrared-oil-less-turkey-fryer/