Turkey Oil Strainer
 

Gene Kearns wrote:
On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:
I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

What does this mean?

It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.



I've deep fried several turkeys over the years, but haven't had this
'oil' problem. I will use the oil several times, until it's turning
brown. Also, I always make sure to cook a batch of fries after deep
frying turkey or wings. Seems to help clean the oil of odors/taste.

If you want greasy french fries, keep the temperature below 250 degrees.
That's pretty much guarantee greasy fries. Actually cooking anything
in oil at low temps will make it greasy. Took me years to figure this
one out and it was an accident when I did this with a batch of fries.

-Jim

Turkey Oil Strainer
 

JimH wrote:

"Jack Redington" wrote in message
...

I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults

Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..



Why not just use a large funnel purchased from wallyworld for a buck with a
coffee filter inside?



That is basically what this is, But the filter is a little less fine as
is a coffee filter. These funnels come with a metal spreader that keeps
the filter from folding over as the oil is passed threw. For a few bucks
it is worth it.

Capt Jack R..

Turkey Oil Strainer
 

Jack Redington wrote:
Reginald P. Smithers III wrote:

Gene Kearns wrote:

On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for
the better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil

penitration and not be as good.

What does this mean?


It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly
after using it once. I would not save any of the oil.

When frying a turkey I only use peanut oil. Some people use a
combination of cottenseed and peanut, but I like the straight peanut
stuff. You have to use oil that has a very high flash-point due to the
heat required to cook one of these things. Otherwise the results will be
rather spectacular!

Capt Jack R..


Capt, keep in mind that peanut oil is one of the most unhealthy oils to
use. I think it is pushed so much due to the high flashpoint (although
I don't know what that temp is off hand). I only use Canola oil and
cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll
start smoking, and at that point, it's no good.

-Jim

Turkey Oil Strainer
 

Dan wrote:

basskisser wrote:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..



How do you store your oil in between uses? Do you refrigrate it?


Could you explain "refrigrate"? Is that an engineering term?

I just keep it in the garage in the corner. Never had any trouble with
it going bad. I am sure someone will have thier objection to this and
some valid reasons. But it has worked for me for about 8 years and about
14 fried Turkeys. I uasually do one at Thanksgiving and one at
Christmas. We alternate these holidays between Here in Atlanta and were
we hail from in St.louis. I keep a additional frying setup at my Moms in
St.Louis.

Capt Jack R..

Turkey Oil Strainer
 

"Boaterdude" wrote in message
...
Jack Redington wrote:
Reginald P. Smithers III wrote:

Gene Kearns wrote:

On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults

Sorry to hear of your troubles. I sincerly hope things work out for
the better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil

penitration and not be as good.

What does this mean?


It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly after
using it once. I would not save any of the oil.

When frying a turkey I only use peanut oil. Some people use a combination
of cottenseed and peanut, but I like the straight peanut stuff. You have
to use oil that has a very high flash-point due to the heat required to
cook one of these things. Otherwise the results will be rather
spectacular!

Capt Jack R..


Capt, keep in mind that peanut oil is one of the most unhealthy oils to
use. I think it is pushed so much due to the high flashpoint (although I
don't know what that temp is off hand). I only use Canola oil and cook
turkeys and wings at 325 degrees. It the oil gets to 400, it'll start
smoking, and at that point, it's no good.

-Jim

Unhealthy oil, so has to taste good. One of the highest smoke points of all
cooking oils. Why it is the only cooking oil used on a submarine.

Turkey Oil Strainer
 

On Tue, 21 Nov 2006 03:55:47 GMT, Jack Redington
wrote:

Dan wrote:

basskisser wrote:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..



How do you store your oil in between uses? Do you refrigrate it?


Could you explain "refrigrate"? Is that an engineering term?

I just keep it in the garage in the corner. Never had any trouble with
it going bad. I am sure someone will have thier objection to this and
some valid reasons. But it has worked for me for about 8 years and about
14 fried Turkeys. I uasually do one at Thanksgiving and one at
Christmas. We alternate these holidays between Here in Atlanta and were
we hail from in St.louis. I keep a additional frying setup at my Moms in
St.Louis.

Capt Jack R..

I don't do fried turkeys, preferring the rotisserie, but I do leave the
deep fryer, with oil, in the garage. I strain the oil about every third
use, and throw it out when it gets looking too dark, maybe once a year.
Like you, I've never had a problem, and no one's ever complained or died.

Turkey Oil Strainer
 

On Mon, 20 Nov 2006 22:43:13 -0500, Boaterdude wrote:

Gene Kearns wrote:
On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:
I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

What does this mean?

It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.



I've deep fried several turkeys over the years, but haven't had this
'oil' problem. I will use the oil several times, until it's turning
brown. Also, I always make sure to cook a batch of fries after deep
frying turkey or wings. Seems to help clean the oil of odors/taste.

If you want greasy french fries, keep the temperature below 250 degrees.
That's pretty much guarantee greasy fries. Actually cooking anything
in oil at low temps will make it greasy. Took me years to figure this
one out and it was an accident when I did this with a batch of fries.

-Jim

The salt sticks to them greasy fries right well!

Turkey Oil Strainer
 

Boaterdude wrote:
Jack Redington wrote:

Reginald P. Smithers III wrote:

Gene Kearns wrote:

On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out
for the better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil


penitration and not be as good.

What does this mean?



It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly
after using it once. I would not save any of the oil.

When frying a turkey I only use peanut oil. Some people use a
combination of cottenseed and peanut, but I like the straight peanut
stuff. You have to use oil that has a very high flash-point due to the
heat required to cook one of these things. Otherwise the results will
be rather spectacular!

Capt Jack R..


Capt, keep in mind that peanut oil is one of the most unhealthy oils to
use. I think it is pushed so much due to the high flashpoint (although
I don't know what that temp is off hand). I only use Canola oil and
cook turkeys and wings at 325 degrees. It the oil gets to 400, it'll
start smoking, and at that point, it's no good.

-Jim

Thanks Jim:

I will keep that in mind. But since I only do this a couple of times a
year I am not sure I will change my MO. But then again if I find Canola
oil in bulk I might give it a try.

Cheers!

Capt Jack R.

Turkey Oil Strainer
 

JohnH wrote:

On Tue, 21 Nov 2006 03:55:47 GMT, Jack Redington
wrote:


Dan wrote:


basskisser wrote:


Jack Redington wrote:


I will use oil only twice. After that the Turkey can get oil penitration
and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out for the
better. It sounds to me like you are taking a good stance.

Jack R..



How do you store your oil in between uses? Do you refrigrate it?


Could you explain "refrigrate"? Is that an engineering term?


I just keep it in the garage in the corner. Never had any trouble with
it going bad. I am sure someone will have thier objection to this and
some valid reasons. But it has worked for me for about 8 years and about
14 fried Turkeys. I uasually do one at Thanksgiving and one at
Christmas. We alternate these holidays between Here in Atlanta and were
we hail from in St.louis. I keep a additional frying setup at my Moms in
St.Louis.

Capt Jack R..


I don't do fried turkeys, preferring the rotisserie, but I do leave the
deep fryer, with oil, in the garage. I strain the oil about every third
use, and throw it out when it gets looking too dark, maybe once a year.
Like you, I've never had a problem, and no one's ever complained or died.


My turkey fryer is a 30qt stailess pot placed on a low profile burner. I
always clean the oil and store it after use. And never in the pot, but
in a large plastic container that it comes in (35 lbs container) I have
to wait several hours before the oil is cool enought not to melt the
plastic. Any unused oil is placed in a smaller plastic container
depending on how much was not needed.

Last year in St.louis for Thanksgiving my Mom had several people over.
So we needed two turkeys. My little brother brought over a "Green Egg"
smoker to do one, and I fried the other. Both were excellent, but very
different.

Cheers!

Capt Jack R..

Turkey Oil Strainer
 

Jack Redington wrote:
Boaterdude wrote:
Jack Redington wrote:

Reginald P. Smithers III wrote:

Gene Kearns wrote:

On Sun, 19 Nov 2006 21:16:41 -0500, Boaterdude penned the following
well considered thoughts to the readers of rec.boats:

Jack Redington wrote:

I will use oil only twice. After that the Turkey can get oil
penitration and not be as good.

Here is the one that can be ordered from The Bass Pro Shop.


http://www.basspro.com/servlet/catal...=SearchResults


Sorry to hear of your troubles. I sincerly hope things work out
for the better. It sounds to me like you are taking a good stance.

Jack R..

I will use oil only twice. After that the Turkey can get oil


penitration and not be as good.

What does this mean?



It means that the oil... as it gets old will begin to oxidize... and
you can't get the oil as hot as it *SHOULD* be without tasting nasty.
The result of this is for the (not hot enough) oil to soak into the
food.

That is what has happened when you get a soggy french fry.

Unless you are using transfat oils, it will go rancid very quickly
after using it once. I would not save any of the oil.

When frying a turkey I only use peanut oil. Some people use a
combination of cottenseed and peanut, but I like the straight peanut
stuff. You have to use oil that has a very high flash-point due to
the heat required to cook one of these things. Otherwise the results
will be rather spectacular!

Capt Jack R..


Capt, keep in mind that peanut oil is one of the most unhealthy oils
to use. I think it is pushed so much due to the high flashpoint
(although I don't know what that temp is off hand). I only use Canola
oil and cook turkeys and wings at 325 degrees. It the oil gets to
400, it'll start smoking, and at that point, it's no good.

-Jim

Thanks Jim:

I will keep that in mind. But since I only do this a couple of times a
year I am not sure I will change my MO. But then again if I find Canola
oil in bulk I might give it a try.

Cheers!

Capt Jack R.



Somebody correct me if I'm wrong. Wait, in this newsgroup, that's a
given! :^)

From a nutrition class I took several years ago while trying to reduce
my cholesterol, it was stated that oils like peanut oil are not
processed well by the body, so they are turned to cholesterol. Olive
oil is the healthiest, but you can't deep fry with it. The second
healthiest oil to that is canola. I never researched it, but someone
had told me that canola oil is from the first pressing of the
vegetables. After that, they use chemicals to extract additional oil
and that's where your vegetable oils come from. For some reason,
unknown to me, I've never seen a price difference between the two. If
you go to a BJ's or Sam's club, canola oil is around $1 per quart.

Keep the temp as close to 300/325 and your food will not be greasy. I
cook turkeys at 325 for 3.5 minutes per pound. I don't know that
chickens require a longer time, but I cook them at 4.5 minutes per
pound, and they are still so moist you'll wonder if they're cooked. :^)

Don't know if you or anyone else here cooks fries, but if you have, you
may have noticed that the oil wants to, and sometimes does boil over the
pot. I learned by accident that if you turn off the flame, you can put
the fries in and it won't boil over. After putting your fries in, turn
the burner back on.

One more tip: In a turkey cooker, don't try to cook more than 14 pounds
of wings in a batch. If you do, there's so much weight pushing down on
the wings at the bottom, they will burn.

-Jim