Top critical review
Most uneven and under cooked bird I've ever done
November 19, 2018
So I bought this thing because the price of peanut oil is just insane these days. But if you've not had deep fried turkey this pursuit isn't going to make any sense to you and you have no idea what you are missing out on.
Initial thoughts having cooked the first turkey...
WHAT A PIECE OF JUNK.
First of all, despite so many of the reviews saying this is just like a "deep fried" turkey, no the it is not. Don't you lie to me just to make yourself feel better about your stupid purchase. I followed the directions right up to the end where I thought I might have burned it and it still gave me the most uneven cooked still part raw inside bird I've ever cooked.
I set the flame to about 3/4 since the closest direction I could find for a heat setting said medium high. Oh, and if you are used to a deep fried turkey being done in an hour or less, not with this thing. Three hours later for a 17LB turkey and the thermometer still read 150ish. I went to checking it every five to ten minutes and at half an hour later said I would just check it in another fifteen minutes since it had only gone up a couple of degrees. Fifteen minutes later and the temp reading was beyond the thermometer's setting. Well... I must have burned the turkey. No, it's finally a golden brown on the outside.
So I pull the basket out and take it to the kitchen. You cook the bird legs down breasts up so I'm laying it down on a platter to set for fifteen minutes like the directions say to let the juices stabilize. And juices just pour everywhere as soon as I lay it flat. Well, crap. I had just used a whole jar of Zatarain's turkey injector Creole mix so maybe I overdid it a bit. Anyways, let it set for more like twenty minutes while the rest of the chow is finish prepped.
First slice off the breast. The knife won't slice through the skin. The skin is now a hard rubber consistency. It looks like it would be crispy but it's anything but. OK, maybe my fault for letting it get to hot. Writing that one off. Slicing into the meat reveals it is anything but dry and is in fact incredibly juicy amazing flavored turkey meat. Finally starting to feel better. Slice right down next to the bone and bam it's pink meat time. Well... I guess despite going over 180 on the thermometer it's still somehow under cooked next to the bone.
So lets go to the other side of the bird and slice some more meat until we hit raw again. The whole other breast is very under cooked right under the skin. I get an inch into it and it's raw meat time again. I didn't even know you could cook meat this uneven. And the skin on the breast was the same dark golden brown. So all the under cooked got the mortal sin of having to be finish zapped in the microwave. I could have set it in cast iron on the stove and done it better to save it but at this point I was more in favor of drop kicking the whole thing out the back door.
I did see mention where the more you use it the more evenly it cooks. You wipe oil down on the stainless steel walls and heat the thing for fifteen minutes. It said to wait until you see the sides start to bronze which they did. So the more you use it the more it looks like gradma's cast iron or however it said it. So how many severely under cooked birds have to be wasted in this thing to get one to finally come out evenly cooked through????
0/10. -10/10. Would not buy again. I've had better results cooking a turkey in one of those $25 counter top roaster ovens.
Ending on a high note, at least the cooked portions did taste amazing.