All About Turkey Fryers

Cook smarter

A longtime favorite in the South, the delicious deep-fried turkey has quickly grown in popularity thanks to the endorsements of celebrity chefs such as Martha Stewart and Emeril Lagasse. Producing meat that is both tender and moist, this method of cooking can be adapted to other foods as well, although it yields spectacular results with turkey in particular.

A fryer should include a cooking pot with a volume of at least 28 quarts to accommodate a whole turkey and the necessary amount of oil. It should also have a large burner to heat the oil quickly. A fryer should include some apparatus to lower the turkey into and out of the oil, since a pair of tongs or a fork will not suffice. A device that goes through the cavity of the bird and has a removable retainer on the bottom works best.

Since it produces enormous heat and involves such a large volume of hot oil, a turkey fryer must always be used outdoors.

Preflight preparation

Water on the surface of the turkey will sputter when it hits the oil, so the thawed turkey should be wiped with paper towels before cooking. For the same reason, a turkey should not be brined before cooking. If a plastic thermometer has been inserted into the turkey, remove it so that it won’t melt in the fryer.

Using a large hypodermic needle or a specially designed injector, a turkey can be seasoned under the skin before cooking. The needle should be inserted just below the surface of the skin rather than into the meat. When the turkey cooks, the outside will sear in the oil, sealing in spices and moisture.

For best results…

Use a thermometer and heat the oil to 400 degrees. Turn off the burner and lower the bird in gradually. Dip just the bottom part of the bird in the hot oil, making sure to avoid the sputtering and popping oil. Raise the bird and let the oil settle. Repeat this process until the entire turkey has been submerged. Relight the burner only after the whole bird has been immersed in the oil. Keep the temperature as close to 400 degrees as possible.

Cooking time for the turkey runs approximately three minutes per pound.

More information on turkey fryers