BBQ, Hot Sauces, Turkey Fryers, Smokers & Other Cooking Supplies

Ah, food.  A favorite topic of almost everyone, whether you like cooking it or just eating it.  At Canfield's, you'll find food, sauces for food, utensils for food, pots and pans for food, smokers for food, and turkey fryers for food. 

Got hot sauce questions?  E-mail pepperhead@canfields.net!

We've got dehydrated and freeze dried food for backpackers, including things like spaghetti, eggs and hash browns, and pudding (and a whole bunch more).  You'll find mouth-watering marinades for fried turkeys.  And with over 400 different hot sauces and barbeque sauces, you're guaranteed to find something to spice up your food, or it least give it some great, unique flavor!

 

Turkey Frying Tips

1. To determine how much oil to use, place the bird head down in the dry pot and fill with water about even with the tips of the legs. Remove the bird, and the remaining water level is your oil level. 
2. To inject the bird, insert the needle into three different locations in each breast and top and bottom of each drumstick, shoot the marinade in three different directions in each hole. You can use an entire jar of marinade on one bird. After injecting, daub the bird dry with a paper towel again, just in case the marinade displaces any water in the bird. Then rub the Cajun Shake Seasoning into the skin of the turkey, and you're ready to fry. Just a note: you can inject two different flavored marinades into the same bird, one flavor in each half. The breastbone will keep the flavors separated.
3. Heat your oil to between 325 and 350 degrees Fahrenheit (never higher then 350). When the oil is hot, SLOWLY lower the bird head down into the pot. Be sure your thermometer only hangs in the oil - you don't want it touching the bird or the side of the pot.
4. Because of the cold bird, the temperature of the oil will drop when you put the bird in. You'll need to turn up the heat, then slowly lower it as the oil temperature rises back to 325 degrees. You'll want to keep the oil temperature right at 325 during the cooking process.
5. Carefully note the time that you put the bird in and what the bird weighs. 
6. Turkeys require just 3 1/2 minutes per pound to cook. 
7.  Timing it is the only way to know  when the bird is done. If you are cooking a chicken, allow 9-10 minutes per pound (the meat is more dense).
8. Once the time is up, use an oven mitt to grasp the handle of the basket and carefully raise the turkey out of the oil.
9. Let the bird rest for about 10 minutes, then carve and enjoy!