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Cajun Injector Electric Turkey Fryer
Turkey Fryers – click on the image below for more information.
- Cajun Injector’s Electric Turkey Fryer comes with an aluminum bailing-basket with an adjustable quick drain system
- Deep enough to fry a 12 to 14 pound turkey–wide enough to be used as a seafood boiler
- Stainless steel heating element; safety shut-off; built-in digital control with thermostat and timer
- Swing out drain valve for easy draining and clean up
- CSA certified; intended for indoor use only
Turkey Fryers
Cajun Injector’s Electric Turkey Fryer is deep enough to fry a 12 to 14 pound turkey and wide enough to be used as a seafood boiler. Heating element is made of stainless steel. It comes with aluminum bailing basket with adjustable quick drain system, control with safety shut-off and a built in digital control with thermostat and timer. Swing out drain valve for easy draining and clean up. CSA certified.Deep enough to fry a 12 to 14 pound turkey and wide enough to use as a seafood boiler, the Cajun Injector’s Electric Turkey Fryer provides home fried cooking without the mess and hassle of stove top or outdoor methods. Equipped with an aluminum bailing-basket, you can submerge and fry a whole turkey or any other foods you’d like to cook fully covered. When the food is finished cooking, simply lift the basket up with the hanger hook, and allow it to drain over the pan with the adjustable quick drain system. A swing-out drain valve to empties the used oil when its time for clean up and a b
Cajun Injector Electric Turkey Fryer
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Turkey Freyer
Image by whalt
Cape Canaveral Hospital hosted a turkey fryer demonstration to show the dangers to the public that can happen when frying turkeys improperly.
Video Rating: 4 / 5
Just like the old Masterbuilt Deep Fryer,
Update 11/27/2011: I have used my fryer for the second consecutive year and I am still quite pleased. I cooked a 9 lb turkey breast in about 55 minutes.
I almost didn’t buy this unit because of the one star reviewer, but I knew I could return it if needed. To my delight the fryer worked perfectly – of course if you read the directions for operating the controls, that always helps.
Pros:
1. BIG!! Fries up toa 16 lb Turkey in the 30 quart barrel and uses almost 4 gal of oil (oil is reuseable up to 5-6 times). Think of it as an investment.
2. The black casing around it is cast iron. I thought it was plastic in the picture.
3. Drain spout to save the oil when finish.
4. Nice glass lid; Nice appearance
Cons:
1. Takes about 55 minutes to heat the oil from room temp to 400 degrees. This is normal for such a large unit.
2. Prices vary. I got mine from WalMart online so check around
3. The control panel isn’t intuitive, so read the instructions. Press “on”; then “Temp Heat”; then press the up arrow until it reaches 400 degrees (for frying a turkey). You may have to push a button more than once because I think the first push is to light up the screen.
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|Very Nice Cooker,
I have had this for a while and decided to pull it out for Thanksgiving this year. I normally use a propane cooker, but tried this instead and I will use it from now on. It is very easy to use – no more thermometer to check oil temp – drains easily. It only took 35 minutes to get the oil to 350 degrees and 45 minutes to cook a 14 pound turkey. Highly recommended…
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|Horrible, horrible turkey fryer,
I have a 6 year old turkey fryer that I was using to cook turkeys at work with. This year we were frying more turkeys than ever so we bought a second fryer to get them done in half the time.
Problem 1: I read several reviews that the tabs holding the element to the base were broken upon opening the box. I chalked this up to bad luck, but I should have been smarter, as these tabs were broken on OUR unit as well. With hungry employees and no time to return it, I was forced to tape the button down to get it to turn on (that should happen automatically when it’s slotted in correctly.)
Problem 2: LCD readout was very hard to read in the daylight.
Problem 3:… and this is the biggie… the oil just could NEVER get back up to 350 degrees after putting a turkey in. The element was on the whole time struggling to keep the oil at 270 degrees according to the LCD (that I could barely make out). The end result was that the turkeys cooked in my old fryer were a deep brown color, whereas these turkeys looked undercooked (a meat thermometer did show they were 185 degrees, took about 10 minutes longer than usual to get there though.)
If I didn’t have another fryer cooking simultaneously with this one problem 3 might never have become apparent, and if not for the broken tabs I might have given this a favorable review, as it stands, I recommend looking elsewhere for your turkey fryer.
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