Masterbuilt Butterball Professional Series Indoor Electric Turkey Fryer, Stainless Steel $69.99 Shipped @ Woot

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Masterbuilt Butterball
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Good luck with that, have the fire department on speed dial....

ganjagadget said:   Good luck with that, have the fire department on speed dial....

this electric..used this type for years now.

These are awesome and no open flame so you dont have to worry about the fire. Its easy to clean up and has a nice heat shield around it. You can cook a 14 lb turkey in this and the basket limits the size so you dont have boil overs. The key is to dry the turkey well before you put it in. Brine your turkey overnight. 30 min to warm up, 5 min a pound and then 30 min rest so the juice dont run out. So a 12 lb turkey can be ready to eat 2 hours after you pour in the oil. Ohh and if you strain your oil and put in a cool place it will keep and you can use it again.

It's a bad move for all but those who both have a knack to research such things/think things over carefully/have a lot of common sense+ a chunk of wisdom. Are you going to come home with a 18 lb turkey then notice (or not notice) this thing has a 14 lb limit and say 'f it'.. here it goes..

The 'average' person who took the time to read the manual (more likely read half and thoroughly skimed the rest minutes before using the fryer) will start by carefully proceding and end by becoming completely impatient how long a turkey takes to thaw out then moves forward placing a partially frozen turkey in this thing. Ice(water) and ~350 degree oil don't mix; the ice(water) becomes steam and the massive steam 'bubbles' will eject the hot oil out of the fryer. If they get that far. There's just as good a chance they will set it up in a problematic cramped location or/and try to move it to a safer location awhile hot oil is in it.

The ones that should buy this know who they are, and the ones that shouldn't think they are smart but don't think about logistics.

Red me up for being 'negative'! This isn't worth a deformed face. The truth is it's a bit pain in the arse to make a turkey any which way. The prevailing questions are: do you have ample fridge space to defrost it? can you time it so the turkey has 3 days to defrost? Did you defrost it in a tray to accommodate the blood when it defrosts? (I put it in a huge tray and put the whole tray in a new kitchen trashbag and tie a knot before I put it in the fridge). Have you figured out how to move the turkey around without dripping or splattering when you work with it?

Agreed anyone that wants to fry a turkey or anything needs to understand what they are doing first. Hell I have seen an outdoor pot boil over just because of some fries that were really frosted up. Frying is not without the risk but this is indeed much safer than doing it in an open pot and an open flame. Save that for cooking the fish.

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