Time to check out the product page
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Remember, safety first!
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Check out these comments from when this was sold in December
You’ve been fried, turkey!
Anyone know off the top of their head how long it takes to fry a medium size turkey? I always forget if people prefer Toms or Hens.
This is a cracking deal, I have the next generation one (silver) and love, love, love it.
To fry a turkey takes ~4 minutes per lb (3-4 is the recommended range). I quite like putting the turkey in a brine for a day or two first, then drying it off and tossing it in with peanut oil. Fan-fin-tastic.
It also does quite well for anything else you’d care to fry and will work for steaming or if you’re a brewer maintaining a wart temperature. At this price it’s a steal.
[QUOTE=Holysin, post:5, topic:411058]
This is a cracking deal, I have the next generation one (silver) and love, love, love it.
To fry a turkey takes ~4 minutes per lb (3-4 is the recommended range). I quite like putting the turkey in a brine for a day or two first, then drying it off and tossing it in with peanut oil. Fan-fin-tastic.
It also does quite well for anything else you’d care to fry and will work for steaming or if you’re a brewer maintaining a wart temperature. At this price it’s a steal.
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Wart temperature? Here, in the brewing world, we call that stuff wort. (Warts are DISGUSTING!) Oh, just so you know, Germans (who wrote the rules) pronounce it “vert.” (I pronounce it wert, however. I’m American.)
And, I’ll be making a batch of Hefeweizen, sometime soon. Got the right yeast, too. White WLP 300.
steve
[QUOTE=Holysin, post:5, topic:411058]
or if you’re a brewer maintaining a wart temperature. At this price it’s a steal.
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YOU, my friend, just made a sale! I’ve never deep-fried a turkey, but do make large quantities of chicken wings and french fries, etc. After several near disasters with smaller fryers, and pots, I started using the large kettle from an outdoor propane fryer on my stove top. I’ve been eyeing one of these for some time. Since I home brew (with Mr Beer) and have been planning on making the switch up to a full brewing rig, YOU just clinched the deal! I hoe those folks at woot send you a card or something! Thanks!
JUST - LITERALLY, JUST - used my Butterball turkey fryer at work to do 30lbs of wings and 20lbs of battered haddock filets for the staff at work this Thursday and Friday, and it was SUPERB. I have the larger model (20-lb capacity), and although there was some cool-down (first batch of wings was done in about 13 minutes, last batch took 20), it was still by FAR the best way we have found to do either small batches OR big ones. We were all concerned about filling the 1970’s-era (read: “energy crisis era”, so it was built with no openable windows and no vent in the kitchen area) with greasy smoke…THERE. WAS. NONE. Absolutely NONE. A small poof of steam when the basket was initially dunked, then just clean, quiet frying.
I wholeheartedly recommend this. As for those who may hesitate because of concern about frying inside due to stink or smoke after reading all the outdoor turkey frying horror stories…PUT THOSE FEARS TO REST.
Can any current owner tell me how low the temperature can be set? I’m wondering whether it might also work for proofing bread dough in my fairly cold kitchen. We don’t deep fry often enough to justify it for that alone (and don’t make our own beer, although that tempts…).
This also doubles as an overpriced air freshener, assuming you like the smell of “fried”. We use this every Turkey Day and it makes the best turkey, hands down, at least compared to conventional methods. It’s even better than the $10 turkey legs you can get at your local amusement/theme park/county fair!
[QUOTE=aderyn, post:9, topic:411058]
Can any current owner tell me how low the temperature can be set? I’m wondering whether it might also work for proofing bread dough in my fairly cold kitchen. We don’t deep fry often enough to justify it for that alone (and don’t make our own beer, although that tempts…).
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My fryer isn’t handy right now, but according to the manual it can go at least as low as 250F…not sure if that’s helpful.
A word of caution here in comparing the two generations. The silver “Third Gen” you have is much more powerful than this. Meaning in addition to doing larger birds (up to 20 pounds) the real difference is that it gets hotter. Up until the 3rd gen these indoor units all suffered of not having the capacity to maintain optimum temperature AFTER putting in the bird - which meant longer periods of cooking per pound instead of 3.5 - 4 minute per pound. Or finding out that turkey wasn’t quite done. I’ve been doing outdoor fried turkeys for a long time and I was skeptical but the indoor third gen, Butterball XL Gen III Indoor Electric Turkey Fryer is just as good for all practical purposes. Warms up in ~50 min to an hour and at 3.75 min per pound it gets you a turkey in less than another hour. It comes with a spigot and a piece of aluminum pipe to simply empty out the (cooled) oil which can be reused up several times within a few weeks. I’ve cooked 3X within 3 weeks or so using the same oil with no problems.
Woot has had a silver one but NOT sure it was the Butterball XL Gen III Indoor Electric Turkey Fryer – Amazon def has it but at full price. I got mine online at Home Depot for $149, $100 less than at Amazon. I used mine 3 times around the Christmas and New Year holidays and was awesome. _ There a few minor differences from outdoor fryers but due to the convenience I may never use my outdoor ones again. I’m not sure if I can post links to other sites so I copied the name (twice) to make it easy to google it.
If you are doing wings etc this machine should be fine but not for whole turkeys unless you use small birds, are willing to test and re-cook as needed or use longer cooking times.
What do you do with the oil after you fry wings? Can you reuse it a few times, and then what do you do with it? Do you get a stale oil smell if you let it sit in the machine? We can’t buy wings from any restaurant (sons are medically gluten-free) and the ones you buy to cook in the oven aren’t the same, obviously. Dying for real buffalo wings again! This is a tempting deal for me. Probably won’t use it for turkeys but will use it at least once a month for wings.
[QUOTE=jackietherussell, post:13, topic:411058]
What do you do with the oil after you fry wings? Can you reuse it a few times, and then what do you do with it? Do you get a stale oil smell if you let it sit in the machine? We can’t buy wings from any restaurant (sons are medically gluten-free) and the ones you buy to cook in the oven aren’t the same, obviously. Dying for real buffalo wings again! This is a tempting deal for me. Probably won’t use it for turkeys but will use it at least once a month for wings.
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I use peanut oil on all turkey fryers it withstands high oil temps best without smoking. You can buy 3+ gallon jugs at major supermarkets and/or Walmart super centers. They are easy to spot, a square plastic jug inside a box w handle protruding from top of box. With the indoor fryers one container is more than enough but I usually buy two at a time, so I always have one ready to use.
Fill fryer to mark inside indoor fryer. If you have leftover oil pour it into a clean empty container and save it. Save the original empty container also. After you finish frying the wings, let the oil cool (a few hours or just let it sit overnight). Install the metal pipe on spigot (if it has one) and empty the used oil into the now empty jug and screw top on. Clean indoor turkey tub using soupy water. If you are going to cook again within a few weeks save it and reuse oil. I’ve cooked the same oil 3X.
To dispose of it, you now have the used oil inside a sealed container.
Thanks, that’s very helpful! So then, what do you do once the oil is ready to dump? Just put it in the garbage? Sorry for all of the questions but the devil is in the details!
What you do it with afterwards is ultimately between your conscience and your town’s regulations. A big deal is made with used motor oil, not sure the same applies to peanut oil. I take my sealed container to my town dump, or simply put it in the garbage. I just googled it and it came up with my suggestion above when discarding it (putting it in a container and dispose of it) - but it also recommended freezing it, making an oil lamp (wing scented I guess) etc - link here How to Dispose of Cooking Oil: 10 Ways to Toss & Reuse It
For first timers, always use caution when dipping the bird, wings or whatever you are going to cook. That means NEVER using frozen meat unless is fully defrosted and always pat drying the meat before cooking it. Put meat inside included fryer basket, hook it with included metal hook, and S-L-O-W-L-Y lowering the basket unto the heated oil wearing oven mitts. Never have had an accident in 20 years. The oil will start to boil when the meat reaches it, just pause and continuing lowering slowly.
No smoke when cooking when I’ve used peanut oil, only steam when opening lid.
I have the next gen fryer (silver) and I love it! I wish I would’ve purchased one a long time ago. Mine cooks up to a 14 pound turkey at ~4 minutes/pound. Clean up is very easy. It’s also great for cooking large amounts of fish or chicken wings.
Great! Thanks again! If I can get 3 uses out of the oil (provided I can find a place to store it between uses) before I have to dump it, I think I can justify the purchase. We all (3 men & me) love buffalo wings and miss the ones we used to buy (Wing Stop). They used to be GF until they added boneless wings which have a flour coating, particles of which end up with the regular wings. No other wing place is anything like GF b/c they do other fried foods as well, such as onion rings, and they do not have dedicated fryers for either the wings or the french fries.
I will likely get a lot of use out of one of these.
Store the used oil in the container it came in. I’ve reused the oil 3X, but other folks filter the oil and reuse it many more times.