Turkey fryer Totally Explained

Everything about Turkey Fryer totally explained

A turkey fryer is an apparatus for deep-frying a turkey. Fried turkey has been a longtime favorite in the Southern United States, and has recently become popular in other parts of the country because of the reduced time needed to cook a turkey in a deep frier, versus other conventional methods such as an oven or a rotisserrie grill.

Equipment

A traditional turkey fryer kit consists of a burner, a large stock pot with lid, a basket and/or poultry holder, a lifter and a thermometer. The burner operates on a standard propane tank that usually must be purchased separately. Current burner units are much lower than the original design so as to increase stability and help prevent tip-overs. Lower cost units use an aluminum stock pot and a steel burner while higher-end units include a stainless steel pot and burner. Some stock pots may have an integrated valve to drain the oil. The poultry holder consists of an aluminum or stainless steel disk with a metal rod formed into a loop with the ends affixed to the center of the disk. The cavity of the turkey is placed through the loop and the lifter is used to lower and remove the turkey. If a basket is used, it includes a bail that's grabbed by the lifter. The thermometer has a long probe and is used to monitor the temperature of the oil. The fryer can also be used to cook other poultry and seafood. The stock pot lid is used to cover the pot only when not actually frying or when preparing other foods by boiling in water. Heavy gloves and an apron are recommended.
Some vendors now offer an add-on temperature control valve. This consists of a valve that goes between the propane tank and the burner and a lead with a thermal sensor. The sensor is placed into the oil and the valve adjusts the flame to achieve a constant temperature.
Electric turkey fryers have been introduced that can be used indoors. Although the electric fryer doesn't heat up as fast as with propane, it includes a thermostat with a timer and a thermal safety shut-off. Electric fryers can also be used to prepare other foods by frying or boiling.

Safety

Deep-frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled.

A propane burner must never be used indoors, on a wooden deck, under a roof, tree, or near any flammable materials.

The propane tank must be placed as far away from the cooker as possible.

Never leave the fryer unattended.

The turkey must be fully thawed or fresh and must be dry. If ice contacts boiling oil it'll cause a boil-over and a flame hazard.

Always measure the amount of oil needed and never overfill the pot. Place the turkey in the empty pot and fill with water to just cover the turkey. Remove the turkey and use a ruler to measure the depth of the water– this is the amount of oil needed.

Keep children and pets away from the fryer during and after operation.

Ensure a fire extinguisher rated for flammable liquids is readily available.

Use a thermometer to monitor the temperature of the oil during operation and keep the temperature at 350 °F (175 °C). Reduce the heat immediately if the oil begins to smoke.

Use heavy gloves or oven mitts and wear a long-sleeve shirt.

Do not consume alcohol during the process.

Lower and remove the turkey carefully and slowly to avoid oil splashing or spillage. There is also a possibility that an overheated turkey fryer can explode. Also, if the oil ignites, it can be what one Underwriters Laboratories representative called "a vertical flame thrower". A number of homes and other buildings (such as garages) have been destroyed due to the unsafe use of a turkey fryer and UL has refused to list turkey fryers, releasing a short and graphic explanatory video on their concerns.

Preparation

Deep-frying requires a cooking oil with a high smoke point such as canola oil, peanut oil, safflower oil or a blend. Cooking time is about four minutes per pound of turkey, so a 15 pound turkey needs to be cooked for about one hour in 350 °F (175 °C) oil. Oil can be recovered, stored, and reused several times before it becomes rancid or contaminated. Storage life can be extended by filtering used oil and keeping it cool. A generous rub of salt and pepper gives a very nice taste. The turkey can also be seasoned with an injectable marinade. Fried turkeys can't be stuffed, nor do they provide drippings or broth for gravy.

Further Information

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