Move over wheel, it’s the Butterball Indoor Turkey Fryer
The folks at Butterball sent me their new indoor fryer to check out, and I must say I was dubious. However, I’ve now used a half dozen times without incident.
I fried a whole chicken, then a couple batches of french fries, simmered carnitas and seared meatballs before finally putting a 14-pound turkey to the test. Success on each front.
The machine does what it professes to do without making a mess or setting off fire alarms.
You can also steam and boil with the device.
Clean up is as easy as is humanly possible for a machine that holds a miniature vat of oil. Check out the video we shot.
By the way, the seasoning for the turkey was Zatarain’s Creole Seasoning, which performed beautifully. I brined the bird with half-cup salt and half-cup sugar in enough water to cover.
If you like to fry turkey for Thanksgiving, this is the cooker that will get you in from the cold.
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Comments
Awesome! I grew up w/deep fried turkey at Thanksgiving. Most of the reason I don’t use mine so often is living in Chicago, it’s cold out & a pain around the holidays. I will be looking for one of these. We also use it for seafood boils as well. Oh the possibilities! Thanks.!
Great video, thanks I have been trying to decide if I should spend $100.00 for the fryer but I think I will go ahead and get it. The outside one we used one time it was way to much trouble.
Thanks again.
Hi Dave! Great video on the turkey fryer! Very informational, accessible and helpful! One question: when I deep fry things in my kitchen, my house ends up smelling like grease. (I have a small starter home, so that might be the first problem;) But, how did the turkey fryer do, with it being inside your kitchen? Did it smell fine?
And, I saw your post about trying to plan for 2010. Anything in the hopper yet? For me, I look for anything that is cost-efficient, so I really like recipes that have fewer ingredients that I may already have on hand. I just got an Ina Garten cookbook that I’m loving, since she uses quality, yet fewer ingredients.
Good luck, and great job again!
Warmly,
Kristin
Kristin,
I was surprised how little smoke the machine put off, but there is no avoiding a certain amount of aroma. I will say, the aroma was good, however, I can see where if you didn’t move it out of the room in question it might eventually turn into an “old grease” smell that you wouldn’t want.
What I do is move it onto the back patio once it’s cool enough to transport and drain it there, using the original oil container.
Hi David,
Is the oil used only one time or can you use it over and over again ? Also if you can re-use it, how many times can it be used ?
Thanks
Ron,
I lid the fryer till it cools, then drain it back into the container. When the oil is pouring, I use a fine-mesh container to strain the oil. Found you can use it 3 to 4 times easily if cooking potatoes. 2 to 3 times after a turkey.
Dave… great segment…but you MUST get better/use correct knife! watching you try to cut that turkey with that small paring knife was painfull…:)