Today's Special Value

[ScrapHappy]

I've had trouble using this fryer to fry a bone in turkey breast, about 5 to 6 pounds.  It's fresh, never frozen.  I've tried tips such as bring it to room temp a bit, using different temps, cooking different lengths of time, etc. but it always over cooks on the outside and the inner most part is raw.  I just heard on the presentation about cooking a turkey breast (bone in) for 7 minutes per pound, but do you have any other tips/suggestions to get the crispy golden outside and still be completely cooked on the inside? Again, it's fresh (never frozen). 

Thank you

[drummer61]

How long do you wait to put the peanut oil back in container after used and how do you strain it and when do you know it has gone bad will it have an odor?

[RBJ]

I  HAVE  THE  FRYER  ,  MY  QUESTION  IS  CAN  I  PURCHASE  THE  BASKET  DIVIDER  SEPERATELY  FOR  USE  WITH  MY  UNIT   ???

[marvas]

how long do you cook a  17-18 pound turkry

[Masterbuilt]

Hi @matiebear

Thanks for tuning in today and for your interest in the accessory kit.  That extra rack is for cooking game hens in the fryer.  It holds them upright during the frying process.  

Enjoy!

Team Masterbuilt

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@matiebear wrote:

CAN U TELL ME THE KIT THAT HAS THE GLOVES, THERMOMETER AND INJECTOR, CAN U TELL ME WHAT THE OTHER BASKET IS FOR?, 

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[Masterbuilt]

Hi @ScrapHappy

To successfully fry a delicious bone-in turkey breast, we recommend this method:

*Preheat fryer to 375 degrees

*Inject bone-in turkey (completely thawed) breast with your favorite marinade

*Lower slowly into the oil

*Reduce the fryer temp to 325 degrees

*Fry for 7 minutes per lb.  

*The breast is done when the internal temp reaches 165 degrees.  

Sometimes, we will pull the breast up about 5 minutes early and test the internal temp to see if it might be done early.  Enjoy!

Team Masterbuilt

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@scraphappy wrote:

I've had trouble using this fryer to fry a bone in turkey breast, about 5 to 6 pounds.  It's fresh, never frozen.  I've tried tips such as bring it to room temp a bit, using different temps, cooking different lengths of time, etc. but it always over cooks on the outside and the inner most part is raw.  I just heard on the presentation about cooking a turkey breast (bone in) for 7 minutes per pound, but do you have any other tips/suggestions to get the crispy golden outside and still be completely cooked on the inside? Again, it's fresh (never frozen). 

Thank you

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[Masterbuilt]

Hi @drummer61

Thanks for the great question!  Let the oil cool completely, which will take about 4 to 5 hours.  It needs to be under 100 degrees when you drain/strain it.  Drain it back into the original container and store in a cool, dry area.  Some people find that pouring through a strainer or cheesecloth helps with the sifting process.  You can reuse peanut oil up to 6 to 8 times.  If it ever has an odor, do not reuse.  

-Team Masterbuilt

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@drummer61 wrote:

How long do you wait to put the peanut oil back in container after used and how do you strain it and when do you know it has gone bad will it have an odor?

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[Masterbuilt]

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@marvas wrote:

how long do you cook a  17-18 pound turkry

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Hi @marvas, a 17 lb turkey would take 68 minutes and an 18 lb turkey would be 72 minutes. It is four minutes per pound to fry your best turkey ever!

[TonyTampa]

Hello,

If you use canola oil instead of peanut oil, does this change the flavor of the turkey?  Also is it recommended that you salt and pepper the turkey before you fry it?

[Masterbuilt]

Hi @RBJ,

The divider is an exclusive pack-in with the TSV fryer, not currently available for separate purchase.

-Team Masterbuilt

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@RBJ wrote:

I  HAVE  THE  FRYER  ,  MY  QUESTION  IS  CAN  I  PURCHASE  THE  BASKET  DIVIDER  SEPERATELY  FOR  USE  WITH  MY  UNIT   ???

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