Consumer Reports' Top Outdoor Turkey Fryer Pick Delivers Juicy Results For Around $100

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If Norman Rockwell had had a turkey fryer, the artist's iconic Thanksgiving painting might have looked a little bit different. Deep-fried turkeys are crispy on the outside, juicy on the inside, and take just three to four minutes per pound to cook (compared to around 15 minutes per pound in the oven at 325 degrees Fahrenheit). On a quest for a golden-brown and delicious bird, the pros at Consumer Reports put four outdoor turkey fryers to the test, and one stole the show: The Creole Feast Turkey & Fish Fryer Boiler Steamer Kit.

This turkey fryer kit comes with everything you need to perfectly cook your turkey — plus fry or boil fish when it's not the end of November. Consumer Reports testers loved the wide, stable turkey rack, heat-resistant handles, and even a slot in the pot's lid to hold the fry thermometer so you can keep the oil temperature consistent throughout your cooking. Plus, the 30-quart pot has interior markings to help you measure the right amount of oil, and the stand has a hose and regulator ready to attach to your propane tank.

The testers were also impressed with how quickly the oil returned to 350 degrees Fahrenheit after the turkey was lowered into the oil. Since you shouldn't start counting your cooking time until the oil is back to temp, this quick re-heating means your turkey won't spend too much extra time in the oil. More time in cool oil causes food to get greasy and soggy, so getting back to cooking temperature both gives you better results and helps you get from fryer to table faster.

As part of their testing, Consumer Reports put together a list of must-have gear and safety tips, and we completely concur. After all, deep-frying something as big as a turkey is a significant undertaking, and we've all heard those Turkey Day horror stories.

Don't forget the safety gear — skipping it is one of the biggest mistakes you can make when frying a turkey. Your most important tool is a fire extinguisher, followed by personal safety equipment. Don safety goggles, wear long sleeves and an oil-resistant apron, and put on elbow-length grill gloves (no, not oven mitts) to protect your skin from splatters. And those extra tools that came in the box with your fryer? Use them. A turkey lifter and fry thermometer will help you cook your turkey to the right temperature, as well as retrieve it safely when it is fried to perfection.

And remember: never deep-fry a frozen turkey. Any moisture on your turkey gets turned to steam the second it hits hot oil, causing the oil to splatter out of the pot. When that oil hits a heat source, it can cause a major fire in no time. On that note, don't skimp on prep. Be sure your turkey is completely thawed, then opt for a dry brine instead of a wet brine to keep moisture to a minimum. Take the time to ensure you've got the correct fryer size and the right amount of oil. Consumer Reports recommends putting your thawed turkey in the vessel you'll be using, then filling the pot with water until it's one to two inches above the bird (and at least two inches below the rim of the pot). Remove the turkey, measure how high the water is in the pot, then empty and dry the pot and fill it with oil up to the water line you measured. With all your gear and ingredients in place, you're ready to fry.