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Board's Insights to Turkey Fryer
Posted on 10/26/25 at 9:05 pm
Posted on 10/26/25 at 9:05 pm
Looking to purchase my first turkey fryer soon and inquiring on some insights from the Board. Anyone has a King Kooker, and if so, pros/cons? Any other brands to look into? Aluminum vs stainless steel? Any feedback is greatly appreciated.
Posted on 10/27/25 at 6:53 am to 9BREES9
King Kooker is good
Aluminum is fine
Defrost the bird thoroughly
Aluminum is fine
Defrost the bird thoroughly
This post was edited on 10/27/25 at 6:55 am
Posted on 10/27/25 at 7:49 am to 9BREES9
My experience with any of those types of turkey fryers is that the safety mechanism they incorporate into all of them has always failed, and sometimes in the middle of frying a turkey for Thanksgiving. I loathe them because of that. I spent the $ on a highperformance turkey fryer that does not have all that BS and haven't looked back. I can also use it to do small boils, cooking, or steaming. I have the 120qt triple jet pot too for crawfish, and it kicks butt. Buy once, cry once....
I got the 40qt and have laid the turkey down, but if I did it again, I might just do the normal 30 and have it stand up.
HP TURKEY FRYERS
I got the 40qt and have laid the turkey down, but if I did it again, I might just do the normal 30 and have it stand up.
HP TURKEY FRYERS
This post was edited on 10/27/25 at 12:11 pm
Posted on 10/27/25 at 8:53 am to 9BREES9
Trust me, buy this one and it will change your life. Little to no mess, no oil, cooks with propane, and with a brine you need to do nothing to have the most flavorful turkey you can make.
Brine;
1 lb of kosher salt
1 lb of dark brown sugar
dissolve in 5 quarts of hot water in a water cooler
place turkey in cooler and cover to the top with ice
let sit over night and remove it an hour before cooking
in just about 2 hours, depending upon size of turkey(10 minutes per pound), you will have a treat and you will never go back to using oil again
Brine;
1 lb of kosher salt
1 lb of dark brown sugar
dissolve in 5 quarts of hot water in a water cooler
place turkey in cooler and cover to the top with ice
let sit over night and remove it an hour before cooking
in just about 2 hours, depending upon size of turkey(10 minutes per pound), you will have a treat and you will never go back to using oil again
This post was edited on 10/27/25 at 8:56 am
Posted on 10/27/25 at 9:39 am to 91TIGER
completely agree on The Big Easy. Delicious turkey and super easy.
Posted on 10/27/25 at 9:45 am to 9BREES9
I've got 2 turkey fryers, both aluminum and they have served me well for many years. However, with the cost of peanut oil now ranging in the $50 mark for a container that will easily fill one pot and half fill the other, it has become costly to fry turkeys the old fashioned way. I'd have to buy 2 containers of peanut oil to use both pots. I've fried as many as 6 turkeys on Thanksgiving day------usually 3 for me and 3 for friends who like the way they come out.
When you consider a turkey near Thanksgiving can be had for well under $1 a lb. for one good for frying, the oil is costing about the same as four 13 lb. birds.
At one time I was hosting a party on T-Day that had 25 or more people show up but the last 2 years it's just been 4-5 of us, so I've been smoking one turkey instead of frying.
When you consider a turkey near Thanksgiving can be had for well under $1 a lb. for one good for frying, the oil is costing about the same as four 13 lb. birds.
At one time I was hosting a party on T-Day that had 25 or more people show up but the last 2 years it's just been 4-5 of us, so I've been smoking one turkey instead of frying.
Posted on 10/27/25 at 10:10 am to gumbo2176
quote:
it has become costly to fry turkeys the old fashioned way.
one more reason I like my Big Easy.
Posted on 10/27/25 at 7:56 pm to 91TIGER
Makes delicious prime rib as well.
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