A turkey fryer is an apparatus used for frying turkey. Fried turkey has long been a favorite in the US, & has recently become quite popular in many other parts because of the reduced-time needed to know how to fry a turkey with peanut oil, compared to other conventional methods like a rotisserie grill or an oven.
A traditional turkey-fryer kit consists of burner, large stock pot which has a lid, a basket or/and poultry holder, a thermometer and a lifter. The burner basically operates on a standard-propane tank which usually has to be purchased separately.
The current burner units are much lower compared to the original design in order to increase stability & help prevent tip overs. Lower cost-units use aluminum stock pot & a steel-burner while higher end units include stainless steel pot & burner.
There are some stock pots which have an integrated-valve which drains the oil. Poultry holder consists-of an aluminum or a stainless steel disk which has a metal rod formed into a loop which has the ends affixed-to center-of the disk. A loop is placed through the cavity of your turkey and a lifter is used to lower & remove the turkey.
In case you use a basket, it’ll include a bail that’s grabbed by a lifter. Thermometer has a long-probe & is used in monitoring the oil temperature. The fryer may also be used-to cook and fry other poultry & seafood. The stock pot-lid is used in covering the pot when you aren’t frying or when you are preparing other foods-by boiling in water. It’s recommended you use heavy gloves & an apron.
Some turkey fryers vendors now-offer an add on temperature control-valve. It consists-of a valve which goes between a propane tank and a burner & a lead which has a thermal sensor. This sensor is placed-in to the peanut oil and the valve-adjusts the flames so as to achieve a proper constant temperature.
There are electric turkey fryers which have been introduced and can be used to fry turkey indoors. Although they don’t heat up as-fast-as with the propane fryers, they include a thermostat which has a timer & a thermal-safety shut off. Using an electric turkey fryer indoors is one great way for you to get that crispy-texture & delicious flavor without necessarily having to brave or deal with the weather elements.
Given the dangers and high temperatures, make sure you follow the simple instructions below on how to fry turkey with peanut oil:
- Completely thaw the turkey, or you can use a fresh-turkey.
- Take the wrapper off-turkey, and remove & discard the neck & giblets.
- Add peanut oil to your fryer, but don’t exceed the maximum fill-line. Pre-heat peanut oil in turkey fryer up to 400 F.
- While the peanut oil is heating, pat-the turkey dry using paper towels & prepare the turkey using any seasonings or marinades, or other injected flavors.
- Once the peanut oil is well heated, you can then slowly lower your turkey into the turkey fryer. Your turkey might not be fully immersed in the peanut oil. This might cause the top part-of the turkey breast to remain white although it is well cooked to the absolute proper end temperature.
- Set the timer & cook your turkey for about three to four minutes per-pound.
- Cook all the dark meat-to an internal temperature say of about 175 F – 180 F, & all the white meat-to an internal temperature say of about 165 F – 170 F.
- When your turkey is done, you can now slowly lift it from-the pot & place it on a pan or you can place it on the paper towels in order to drain.
- Let the turkey stand-for about 20 minutes before you remove it from your rack or your basket to carve.
Turkey Frying Tips
- If the turkey is 14-lbs. or less, you may deep fry it whole. If it is 15-lbs. or more, you can separate the legs & thighs from its’ breast and fry separately; or you can use a Butterball-XL Turkey Fryer.
- Be sure the turkey is full and completely thawed.
- Remove any excess-fat.
- Don’t stuff your turkey when you are deep frying.You may cook the stuffing-separately.
- To minimize any sticking to your basket, you can submerge the empty-basket in the peanut oil for 30 seconds and then remove & place the turkey inside & re-submerge.
- When you are cooking turkey parts, the peanut oil-temperature should be 325-F; might take four to five minutes per each pound so as to reach recommended temperatures (the dark meat to an-internal temperature of 175-F to 180-F, and the white meat to an-internal temperature of 165-F to 170-F).