Turkey fryer?

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nhrocks

nhrocks

Chirping
Apr 1, 2015
76
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Barnstead NH
Who uses a Turkey fryer for scalding? We are thinking of getting one due to the inherent mess, headache, and even danger of hauling hot water from inside to out in large quantities.
What size do you use? I assume bigger is better. And while I understand they can fit a dead, dressed turkey inside, what about a big floppy feathery one who still has wings and other accessories? Will there be room for agitation? Probably will only use it for chickens and ducks, but would like to get some turkeys next year.
Any recommendations on brand? None on craigslist right now.
Do they have thermostats you can set, or is it more of a manual rechecking of the thermometer?
Thanks in advance,
Amy
 
I just "harvested" my hen and tom bronze this morning. Both were too big for the fryer. I assume you are talking about the outside deep fryer. I ended up skinning both and cutting them into pieces. The tom was easily 40 pounds, the hen maybe 35. Just too huge for any hot bath I could come up with. Just 1 breast of the tom was 3-4 pounds. I think I'll do midget white turkeys next year. Best of luck.
As for temp monitoring, I use the thermometer that came with the deep fat fryer. I found 150 degrees for 1 minute to be optimal temp for chickens.
 
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So small heritage breeds it is! I like the look of royal palms ...
Does the fryer get back up to temperature fast between birds?
 
Yes they do get back up to temp quick. I do a dunk and swish and dunk and swish. About six of those and a wing feather practically falls out. Like when peeling wallpaper you don't start to take things off until it's ready. Test a wing or tail feather and dunk swish some more. It should pull out with next to no effort then the bird is ready. I can pluck a bird in two minutes when ready.

150-155F is the best range. Too hot or leaving the bird in the water will scald the skin.
 
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