Ever Seen the Butterball Turkey Fryer Infomercial? What Kind of Recipes Can You Make with This Unit?

Since frying a turkey isn't always easy, it's nice to know that there's a fryer out there that reduces both the risks and the time involved in establishment one. The Butterball Turkey Fryer Infomercial makes all kinds of claims, and believe it or not, they're true!

If you want an indoor turkey fryer then this one is your best bet. You don't have to stand surface in the cold while November trying to fry your Thanksgiving meal. You also don't have to try cooking one in your kitchen the customary way, which increases the risk of fire.

Food And Dessert

The great thing about this singular unit is that it's completely failsafe. It has features such as a controllable thermostat, drain valve, and an galvanic timer. You can operate the climatic characteristic at which your turkey burns. You can operate the time. The drain valve gets rid of the extra oil to make the unit easier for you to clean.

Another safety highlight is the power cord. It features a magnetic connector that automatically turns the power "off" if there's any tension on the line. How many other kitchen appliances have such failsafe features?!

This fryer does more than just cook turkey. There are Butterball Turkey Fryer recipes for a collection of meals, along with fish and chips, fried chicken, veggie stir fry, onion rings, etc. This means you'll get more use out if it than just a Thanksgiving dinner! Impress your family and friends by frying all kinds of tasty food.

The food you can cook will be healthy, since the unit is designed to use 1/3 less oil than other fryers. This means no trans fats! Of course, if you do have a sweet tooth, you can make some desserts! One indoor fryer recipe is to take a candy bar, frost it, and then dip it in a basic batter. Keep the thermostat low and let the candy bar fry for a few minutes. When it comes out, it'll be extra gooey!

There is a limit on how much you can stick in the fryer at a time. You can only deep-fry a turkey that weighs less than 15 pounds. Whatever more than 14 pounds will have to be separated and fried separately. Fortunately, this is very easy to do. Just fry the thigh and leg pieces separately from the breast.

You can keep an eye on your food thanks to the window and fold-away lid. If you're involved about the odor, you'll be glad to know that there is a built-in filter that helps to air out the smell.

Clearly, there are tons of benefits of having one of these units in your kitchen! If the Butterball Fryer infomercial isn't impressive adequate for you, just read all of the customer reviews and testimonials written about the product!

Ever Seen the Butterball Turkey Fryer Infomercial? What Kind of Recipes Can You Make with This Unit?

My Thanksgiving Turkey

The Thanksgiving turkey - why is it the cause of stress for so many people? I know I am not the only someone who has viewed that turkey as my enemy on Thanksgiving because Butterball turkey has a hotline that receives thousands of calls each year from citizen with varied turkey questions. The hotline typically starts carrying out by mid-November and runs until Christmas. The hotline is even available on Thanksgiving Day.

I have been making turkey for Thanksgiving for over 20 years and last year I ultimately got some tips that gave me a moist flavorful turkey that every person at my Thanksgiving dinner surely had second and third helpings!

Food And Dessert

Over the years it seemed like I had tried just about every method of trying to cook the turkey. When I was first married I tried the former pan roasting method. But I forgot to buy my turkey until the day before Thanksgiving. And I bought a big one because I wanted to be sure to have enough turkey for everyone. Because I waited too long to buy my turkey and because I bought such a big one it wasn't thawed by the time I needed to cook it, but I tried cooking it anyway. I ended up with a dry turkey overcooked on the surface and barely done in the middle. Oh, and I had lots and lots of leftover turkey because nobody liked it.

The following year I was busy with a baby and again forgot to buy my turkey in time to get it fully thawed so I was up most of the night before Thanksgiving running cold water over my turkey to get it thawed. The turkey ended up turning out okay but I was so tired and crabby by the time I served dinner that I didn't care either or not the turkey was done.

Then a few years ago I got the interesting idea to deep fry my turkey. some citizen recommended it to me. They said a deep-fried turkey was delicious. I thought, "Deep-fried food is delicious. My turkey problems are solved!" So I bought a turkey fryer and two big packaging of peanut oil for frying that turkey. But I didn't buy any marinade to inject into the turkey against guidance from lots of people.

My husband was in fee of deep frying the turkey in the stable while I was finishing up the side dishes in the kitchen. The directions said it would only take 30 minutes to deep-fry the turkey. Because we wanted the turkey to be nice and hot for dinner, my husband didn't start cooking it until about 40 minutes before dinner. That seemed about right to us. I don't know exactly what happened but that darn turkey took a whole lot longer than 30 minutes to cook. Instead of having turkey as our main course, we had it as a very late dessert! We concept that was okay though because the turkey looked deliciously brown and crispy when it came out of the fryer. But because we hadn't seasoned it at all, it was pretty blah and bland. We learned the hard way that when every person we ask recommends injecting a turkey with a marinade for flavor before cooking it, that it is probably a good idea. That year my Thanksgiving turkey cost me well over 0 when I calculated in the cost of the fryer, the oil, and the turkey. For that amount of money I could have ordered our whole Thanksgiving dinner from a local restaurant.

The next year I was listening to a local radio center one morning in early November when the female morning show host started talking about how she made her Thanksgiving turkey. She said the method was a slight involved but that it made a tasty turkey. I was ready to give it a try. I downloaded and printed the recipe, all three pages of it. making that turkey was like taking care of a baby for nearly two days. It had to be seasoned and put in brine; patted dry; seasoned again; then put in other brine to soak. Then I ultimately got to cook it. I was so proud of that turkey. I concept it was going to be the best tasting turkey ever since it was the most work I ever put in making a turkey. But that didn't happen. Nobody liked the flavor of the turkey so I again had lots of leftovers that nobody wanted to eat.

At that point I decided I wasn't meant to cook a turkey. A turkey and I just didn't get along. So for two years I didn't make turkey. But for some infer my family concept it wasn't Thanksgiving without turkey. I wasn't sure why they missed it. It never tasted good. Then I realized what it was. The Thanksgiving turkey was a each year joke at our house and when I didn't make one there was nothing to complain about. The turkey jokes couldn't be made.

So last year I tried yet again. But I talked to my son who was taking a culinary arts policy at the time for tips. He assured me he could help me make a better turkey. And he did. Our turkey last year was great. And making it wasn't complicated. It was so tasty and so easy to make that I make turkey every couple of months.

Thanksgiving Turkey Simplified

Ingredients:

One 5-6 pound turkey breast, thawed and patted dry

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

10-12 sprigs fresh thyme (or 1 container from your grocer's yield case)

1 cup water

Place turkey in a roaster. I use a Nesco roaster, but you can also bake it in the oven. Pour the water in the bottom of the pan. Sprinkle the turkey with the salt, pepper and garlic powder. Place the thyme springs on top of and around the turkey. Cover and bake according to the directions on the turkey package.

If baking the turkey in the oven, remove the cover during the last 30 minutes of cooking to brown and crisp the skin.

After taking the turkey out of the roaster or oven remove the thyme springs from the turkey and discard them. Let the turkey stand for 10-15 minutes before slicing and serving.

My Thanksgiving Turkey