I've received some PM's and have seen several threads on TBE oil less turkey fryer. I'm no expert by any means but have had my unit for approximately 4 years and have done maybe 40 turkeys and 50 whole chickens with it. I'm going to try to share some tips and tricks I've learned along the way.
Before I discovered TBE I had Cajun deep fried hundreds of turkeys in peanut oil. Properly prepared in TBE a turkey can be as good if not better than a deep fried bird.
First of all this is one of the few cookers that you go by temperature and not time. Here's a short video of how it works:
[ame]http://www.youtube.com/watch?v=hWCmhrQapXI[/ame]
Charbroil makes a 3 in 1 bigger model but I've not used it. TBE is rated up to a 16 pound bird. I've done one right at 16 with great results. There are also many accessories available. I only added one additional shelf rack.
On to the turkey prep. I've never brined a bird when deep frying due to adding extra water in the bird to 350* peanut oil and do not brine for TBE. Instead I inject and add some seasoning for color. It also does not hurt to brush some peanut oil on the skin before it goes in.
Here's the kit I use. There are lots of good ones to choose from:
I try to get as much injection in the bird as possible. BIL having all the fun:
Injected and dusted then covered lightly with foil and into the fridge overnight. You can put the bird on right away but I like to get up early Thanks giving or Christmas morning and put it on:
About and hour and a half in:
Another good tip is to spray the wire cooking basket with PAM or the like to keep the bird from sticking.
Also at this stage, the bird should be breast up/legs down for more even cooking. I've found the bird cooks more evenly if it's raised an inch or so off the bottom of the wire basket.
Thermometer on this one stuck in deepest part of breast. Since then I use the Maverick ET-732. A tip about doneness. I let the deep breast cook to about 173* guaranteeing the thigh will reach 165 + and juices run clear from bird.
I trimmed the skin a little high on the bottom of this one but it was excellent:
The old days and YES with a little common sense you can fry in the garage. :becky:
And now:
Additional notes:
The small ribbon burner uses very little propane.
Cook time is by doneness not time but on average a 14-16 pound bird will take between 2:45 and 3 hours. Deep frying a bird takes approx. 45 minutes but that's after oil has come up to temp and does not count cool down and clean up of oil.
I've tried beef and pork in TBE and it does OK but smoking and grilling seem to work better for me with those meats. I consider my TBE my bird cooker hands down.
Finally a word about the infrared reflecting lid. It is not made to hold in heat. That's why the bird is so juicy, it does not dry out. Use it to reflect energy back down into cooker till you have desired color. Do not forget and leave it on too long as it can turn the skin too dark. That lid gets HOT too. use caution.
Please post any questions and I will answer if I can. :thumb:
Before I discovered TBE I had Cajun deep fried hundreds of turkeys in peanut oil. Properly prepared in TBE a turkey can be as good if not better than a deep fried bird.
First of all this is one of the few cookers that you go by temperature and not time. Here's a short video of how it works:
[ame]http://www.youtube.com/watch?v=hWCmhrQapXI[/ame]
Charbroil makes a 3 in 1 bigger model but I've not used it. TBE is rated up to a 16 pound bird. I've done one right at 16 with great results. There are also many accessories available. I only added one additional shelf rack.
On to the turkey prep. I've never brined a bird when deep frying due to adding extra water in the bird to 350* peanut oil and do not brine for TBE. Instead I inject and add some seasoning for color. It also does not hurt to brush some peanut oil on the skin before it goes in.
Here's the kit I use. There are lots of good ones to choose from:
I try to get as much injection in the bird as possible. BIL having all the fun:
Injected and dusted then covered lightly with foil and into the fridge overnight. You can put the bird on right away but I like to get up early Thanks giving or Christmas morning and put it on:
About and hour and a half in:
Another good tip is to spray the wire cooking basket with PAM or the like to keep the bird from sticking.
Also at this stage, the bird should be breast up/legs down for more even cooking. I've found the bird cooks more evenly if it's raised an inch or so off the bottom of the wire basket.
Thermometer on this one stuck in deepest part of breast. Since then I use the Maverick ET-732. A tip about doneness. I let the deep breast cook to about 173* guaranteeing the thigh will reach 165 + and juices run clear from bird.
I trimmed the skin a little high on the bottom of this one but it was excellent:
The old days and YES with a little common sense you can fry in the garage. :becky:
And now:
Additional notes:
The small ribbon burner uses very little propane.
Cook time is by doneness not time but on average a 14-16 pound bird will take between 2:45 and 3 hours. Deep frying a bird takes approx. 45 minutes but that's after oil has come up to temp and does not count cool down and clean up of oil.
I've tried beef and pork in TBE and it does OK but smoking and grilling seem to work better for me with those meats. I consider my TBE my bird cooker hands down.
Finally a word about the infrared reflecting lid. It is not made to hold in heat. That's why the bird is so juicy, it does not dry out. Use it to reflect energy back down into cooker till you have desired color. Do not forget and leave it on too long as it can turn the skin too dark. That lid gets HOT too. use caution.
Please post any questions and I will answer if I can. :thumb:
