Top 7 Cooking A Turkey In The Oven Per Pound

Product Description

For absolutely delicious, tender turkey or other poultry, try deep-frying, a “new” method that has been used in the South for decades. The result is a bird that is juicy but has no greasy taste. Speed is another bonus— a 14-pound turkey typically cooks in an hour or less. The more oil that is used, the less the oil temperature will drop when the turkey is added. The simple secret to properly deep-frying is to use a sufficient amount of oil, at the proper temperature, and cook for the correct time. The IRL500 allows you to make sure that the proper oil temperature is maintained. This thermometer can be used with any size deep fry kettle. From meats to chocolate, the oven or the freezer, whatever you need a temperature reading on, CDN has the thermometer for the task. Featuring advanced technology, quality construction, easy-to-read displays and user-friendly operations, CDN thermometers are essential tools in any kitchen. CDN covers the thermometer with a five-year limited warranty.

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Popular in Southern cooking for decades, deep-fried whole turkey is gaining a national audience. When cooked properly it’s delicious, juicy, and has no greasy taste. Each fry kettle has its own instructions, but generally for best results the oil should first be heated to between 375 and 400 degrees Fahrenheit, and after the bird is added, maintained at 350 degrees Fahrenheit. With its adjustable stainless-steel clip, this 12-inch-long thermometer is ideal for attaching to any size vat or kettle to monitor oil temperature. Large and easy-to-read, the 2-inch dial registers temperatures ranging from 100 to 500 degrees Fahrenheit, and can be left in after cooking is complete to ensure the oil has completely cooled. A 14-pound bird usually cooks in approximately 45 minutes. The protective sheath for the thermometer features a pocket clip and loop to conveniently hold the probe. Since a large amount of hot oil is required, turkeys and other poultry should always be deep-fried outdoors. A five-year warranty covers the thermometer against defects.–Ann Bieri

Highlights: flavor : alder clean burning very little ash generate 8500 BTUs per Lb made of the finest hardwood.

The Char-Broil Big Easy TRU-Infrared Oil-less Turkey Fryer is the stress-free way to fry your turkey. With no hot cooking oil to purchase, splatter, or dispose of, the Char-Broil Big Easy gives you a delicious, safe, and simple alternative to oil-fried turkey. The Big Easy uses infrared heat to cook a turkey from start to finish just as quickly as oil-frying – and, of course, food cooked without oil is healthier, too! The meat is always cooked evenly inside of a double-wall cylindrical cooking chamber, powered by a fully enclosed propane burner. Char-Broil’s patented Heat Wave infrared technology prevents flare-ups, eliminates hot and cold spots, and delivers juicy, crisp, and flavorful results every time. Safely cook a turkey (up to 16 lbs.) or chicken in about 8 to 10 minutes per pound, (slightly longer for roasts and most other large cuts of meat cook), there is no waiting for the oil to heat up. You can prepare your bird or meat with the same injectable marinade you already use, or you can use seasoned rubs on the outside – which is not an option with traditional fryers. Experience the flavor when infrared heat circles the cooker to penetrate the meat evenly and seal in juices. The result is a bird that’s moist on the inside and crispy on the outside without the risk, hassle or added fat and calories of oil.

We are an actual manufacturing plant that uses real trees and processes them into our products. We are not a co-bagger that simply relies on another manufacturer that may use residue products impossible to tract to their original origins. A wood BBQ pellet is a small, 1-inch long, 1/4-inch diameter piece of hardwood. Because of their small size, wood pellets burn cleanly and quickly to a fine ash. Wood pellets burn at about 8500 BTUs per pound. Wood pellets come in a wide variety of flavors ranging from hickory and oak to cherry, apple or maple. The pellets in a normal pellet grill are fed from a storage hopper to a burning box at a controlled rate. This rate is adjustable based on whether you want a high temperature for grilling or a low temperature for smoking. Because of the automated feed of the wood pellets you can literallyturn the unit on, give it 10 to 15 mins to heat up, and be ready to grill in almost no time. This makes it as convenient as a gas grill but with the added flavor of hardwood cooking.Automation is also greatwhen it comes to smoking. You can smoke for-Hour in a temperature controlled environment with little work from you. It is also virtually impossible to get a flare-up on a pellet grill. On high a pellet grill will consume about 2-pound per hour. This would be the temperature you grill steaks and burgers at. You probably wouldn’t want to have the unit running for a full-Hour. On the smoke setting it will consume about 1/2-pound per hour so if you plan on smoking for 10-Hour you will use 5-pound of pellets.OUR BBQ WOOD PELLETS ARE TESTED By an independent testing laboratory. Our pellets are subjected to ash analysis/chemical composition tests along with the standard ash by weight and heat value testing criteria. We do this to ensure you the public that our pellets are comprised of only pure wood fiber. These tests are available upon request. Lumber Jack grilling pellets is leading the way to develop food grade BBQ wood pellets. You can trust your family’s health protection to our products.FIBER QUALITY? What if a pellet maker using residual saw dust used some material that was OAK from ground oak pallets? What if the old oak pallets had antifreeze or chemicals spilled on the pallet and ground up into sawdust? Could you tell? Can the pellet mfg tell?IMPORTANT DISTINCTION IN BBQ WOOD PELLETS Lumber Jack Wood pellets are made by blending the fiber prior to making the wood pellet so that each pellet in the bag is the pre-blended variety or flavor. Most competitors merely blend the pellets so that there are some oak pellets in the bag and some flavor pellets in the bag. Depending on how the individual specie pellet is packaged , blended before packaging or poured into the bag in layers or double stream filling, there can be pockets of either variety and depending on the length of burn you may think your using a blend in that particular burn you actually used all one flavor or the other. Fluctuating species may have different burn characteristics and fluctuate in long burns/smoking of changes in temp and smoke creation. With Lumber Jack BBQ Pellets you are assured that each pellet is consistently the correct mixture. This provides a much better quality control measure to ensure you’re getting what you paid for. To some it makes no difference how they get a blend to us it’s a big deal with quality assurance consistency. We test the blend at the wood chip level and again at the ground fiber level and once again at the wood pelleted stage.BBQ WOOD FLAVOR WHAT GIVES THE WOOD A FLAVOR? Special metabolites, heaviest concentrations in cadmium/bark and knots These components endow woods with their many colors and hues, scents and beauty. An excellent suggestion for recognizing their roles and impact is to refer to these materials as ;special metabolites; (Gottlieb.1990).

We are an actual manufacturing plant that uses real trees and processes them into our products. We are not a co-bagger that simply relies on another manufacturer that may use residue products impossible to tract to their original origins. A wood BBQ pellet is a small, 1-inch long, 1/4-inch diameter piece of hardwood. Because of their small size, wood pellets burn cleanly and quickly to a fine ash. Wood pellets burn at about 8500 BTUs per pound. Wood pellets come in a wide variety of flavors ranging from hickory and oak to cherry, apple or maple. The pellets in a normal pellet grill are fed from a storage hopper to a burning box at a controlled rate. This rate is adjustable based on whether you want a high temperature for grilling or a low temperature for smoking. Because of the automated feed of the wood pellets you can literallyturn the unit on, give it 10 to 15 mins to heat up, and be ready to grill in almost no time. This makes it as convenient as a gas grill but with the added flavor of hardwood cooking.Automation is also greatwhen it comes to smoking. You can smoke for-Hour in a temperature controlled environment with little work from you. It is also virtually impossible to get a flare-up on a pellet grill. On high a pellet grill will consume about 2-pound per hour. This would be the temperature you grill steaks and burgers at. You probably wouldn’t want to have the unit running for a full-Hour. On the smoke setting it will consume about 1/2-pound per hour so if you plan on smoking for 10-Hour you will use 5-pound of pellets.OUR BBQ WOOD PELLETS ARE TESTED By an independent testing laboratory. Our pellets are subjected to ash analysis/chemical composition tests along with the standard ash by weight and heat value testing criteria. We do this to ensure you the public that our pellets are comprised of only pure wood fiber. These tests are available upon request. Lumber Jack grilling pellets is leading the way to develop food grade BBQ wood pellets. You can trust your family’s health protection to our products.FIBER QUALITY? What if a pellet maker using residual saw dust used some material that was OAK from ground oak pallets? What if the old oak pallets had antifreeze or chemicals spilled on the pallet and ground up into sawdust? Could you tell? Can the pellet mfg tell?IMPORTANT DISTINCTION IN BBQ WOOD PELLETS Lumber Jack Wood pellets are made by blending the fiber prior to making the wood pellet so that each pellet in the bag is the pre-blended variety or flavor. Most competitors merely blend the pellets so that there are some oak pellets in the bag and some flavor pellets in the bag. Depending on how the individual specie pellet is packaged , blended before packaging or poured into the bag in layers or double stream filling, there can be pockets of either variety and depending on the length of burn you may think your using a blend in that particular burn you actually used all one flavor or the other. Fluctuating species may have different burn characteristics and fluctuate in long burns/smoking of changes in temp and smoke creation. With Lumber Jack BBQ Pellets you are assured that each pellet is consistently the correct mixture. This provides a much better quality control measure to ensure you’re getting what you paid for. To some it makes no difference how they get a blend to us it’s a big deal with quality assurance consistency. We test the blend at the wood chip level and again at the ground fiber level and once again at the wood pelleted stage.BBQ WOOD FLAVOR WHAT GIVES THE WOOD A FLAVOR? Special metabolites, heaviest concentrations in cadmium/bark and knots These components endow woods with their many colors and hues, scents and beauty. An excellent suggestion for recognizing their roles and impact is to refer to these materials as ;special metabolites; (Gottlieb.1990).

Included in this BBQr’s Delight wood smoker pellet super variety pack is the 6 most popular wood smoking pellets. These food-grade wood pellets are the fastest and easiest way to give your food smoke flavor on any gas, charcoal or electric outdoor cooker. Apple pellets are made of 100% Apple wood. Apple is a sweet, fruity smoke and is the strongest of all the fruit woods. It’s perfect for grilling beef, pork, ham, poultry, fish or wild game. Hickory pellets are the most common and popular smoke wood pellet used in barbecuing. They are made out of 100% hickory wood and produce a stronger flavor that complements all meats. Jack Daniel’s pellets are made from the used mellowing charcoal from the Jack Daniel’s Distillery in Lynchburg, Tennessee. This charcoal is soaked in whiskey for weeks before exchanging for a fresh batch of charcoal. The charcoal is mixed with oak wood and processed into wood pellets for BBQ smoking. Cherry pellets are made with 100% Cherry wood. Cherry gives you a mild sweet fruity smoke that gives a rosy tint to lighter meats. Mesquite pellets are made of 100% mesquite. This southwestern favorite produces a very distinctive smoke and stronger smoke flavor. Pecan pellets are made of 100% Pecan wood. Pecan is very similar to hickory but milder and sweeter with a nut after-taste. Only 1/3 of a cup of pellets is needed for most cooking events. When used as directed you have enough pellets for 60 cooking events. You can use the wood flavored pellets individually or experiment and make your own “special blend” by combining different pellet flavors for whatever meat you want to enhance the flavor of. Since pellets have been processed from sawdust by pressure which generates heat, any contaminants present in the wood are eliminated.

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