Thanks for sharing]]>
I have one of those Big Easy infrared turkey fryers. In fact, I have one of the old school “vat of oil” fryers also. The old school ones are faster, but the infrared is MUCH easier and you don’t have about 3 gallons of hot peanut oil to dispose of afterwards… and oh yeah, the infrared ones can capture the drippings for a great gravy/pan sauce – I make a fond with the neck and gizzards and use the drippings for the gravy – a little white wine, stock, shallots, etc… awesomeness.
I have had multiple instances of great turkey success with both fryers, but do prefer the infrared.
I can make about a 15 pound bird in my infrared fryer in about 45 to 50 minutes with no problems. So am puzzled why your’s took so long. One BIG thing that I noticed was that you didn’t use that wire mesh lid that you put on top of the device while cooking. Did you just remove it for the photos? Removing it really slows down the cooking time as it does definitely do something to radiate the heat back into the device and removing it even for a few seconds at a time does have a pretty dramatic effect. Also, did you have the heat turned up the whole time? I also didn’t notice a meat thermometer. Did you use one?
Anyways, I’m glad it turned out well. We pretty much never put a turkey in the oven anymore since getting the infrared device, it is so much faster and the bird is WAY better.]]>