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Oilless Turkey Fryer-Chicken question
Posted on 6/1/17 at 12:52 pm
Posted on 6/1/17 at 12:52 pm
I will be cooking two Perdue Oven Stuffer chickens this weekend in my new fryer. Is it better to inject seasoning into the chicken or is it just as good to brine overnight?
TIA
TIA
3
Posted on 6/1/17 at 7:46 pm to jimlsu1
Does anybody have experience with oil less fryers and cooking chicken?
Posted on 6/1/17 at 8:12 pm to jimlsu1
I've only used mine for turkey, id imagine injecting it would be better, but really have no idea.
Posted on 6/1/17 at 8:34 pm to jimlsu1
I use mine all the time. I would inject with Tony's Butter or something like it. Basic chicken rub on the outside.
Posted on 6/1/17 at 8:59 pm to jimlsu1
To help I'm gonna need to know what a
If the bird ISN'T actually stuffed, I'd still recommend a dry brine because I've tried both too many times to count and the dry brine wins every time.
quote:chicken is. It sounds like it's stuffed. If so, you can't drop that in a brine. I'd recommend a dry brine instead. Simply coat the entire exterior of said bird with coarse kosher salt overnight then rinse it off, season then drop it in your oilless [sic] fryer.
Perdue Oven Stuffer
If the bird ISN'T actually stuffed, I'd still recommend a dry brine because I've tried both too many times to count and the dry brine wins every time.
Posted on 6/1/17 at 10:28 pm to GeauxTigers0107
We have had a big easy oiless for three thanksgivings. Remember less is more. Inject turkey liberally,rub the skin down with melted butter and put in fridge overnight. Remove and sit until just cool and put in basket. I do breast down and insert a thermometer in the thickest part of the thigh but not touching the bone and let it alone for an hour then put the top on it so skin will brown and crisp up for maybe 30 minutes of until thermometer hits 160, remove and tent and sit for 20 minutes, carve and enjoy. Just be the first one to scarf up the oysters!!
This post was edited on 6/1/17 at 10:29 pm
Posted on 6/2/17 at 12:30 am to jimlsu1
We have multiple oil-less fryers and do multiple turkeys and chickens for Thanksgiving and throughout the year.
We inject some turkeys/chickens with the Cajun Injector brand's creole butter and some with zesty Italian salad dressing.
Both are very good and provide different tastes. I personally prefer the zesty Italian because you can make sandwiches later and not need mayonnaise.
If you do the italian you will need to strain it first. The little pellets will clog your needle if you don't.
If you have the optional shelf for the basket you can do both chickens at one time. Top right in the picture - it comes with the 22 piece accessory pack.
Or the bunk bed:
https://www.amazon.com/Char-Broil-Big-Easy-Bunk-Basket/dp/B0026T6778
We inject some turkeys/chickens with the Cajun Injector brand's creole butter and some with zesty Italian salad dressing.
Both are very good and provide different tastes. I personally prefer the zesty Italian because you can make sandwiches later and not need mayonnaise.
If you do the italian you will need to strain it first. The little pellets will clog your needle if you don't.
If you have the optional shelf for the basket you can do both chickens at one time. Top right in the picture - it comes with the 22 piece accessory pack.
Or the bunk bed:
https://www.amazon.com/Char-Broil-Big-Easy-Bunk-Basket/dp/B0026T6778
Posted on 6/2/17 at 5:55 am to RetiredTiger
quote:
I do breast down
Mine is vertical. The turkey sits upright.
LINK ]
quote:
insert a thermometer in the thickest part of the thigh...until thermometer hits 160
I check temps in the breast and pull at 165. The dark meat needs to be at 175, IMO. In my experience if the thigh is only at 160 then you run the chance of it not being fully cooked and will find little spots of blood...which nobody likes.
Posted on 6/2/17 at 9:41 am to GeauxTigers0107
These things are just ovens/infrared grills, not sure what the big question is here.
This post was edited on 6/2/17 at 9:43 am
Posted on 6/2/17 at 2:14 pm to GeauxTigers0107
Perdue is a chicken farm based here in Maryland. It is not stuffed but these chickens are built like a mini turkey generally run 7-8 lbs. I plan on doing two of them on the fryer.
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