Deep-Frying With Butterball: Is It Safe?

Deep frying a turkey is a quick way to get a juicy and tender bird. Butterball has partnered with Masterbuilt to produce an easy-to-use, safe indoor fryer that can fit a turkey of up to 20 pounds. The Butterball Electric Fryer can also be used outdoors, and its design makes getting your turkey in and out nearly foolproof. The fryer uses 1/3 less oil than traditional fryers and has an oil drain valve for easy cleanup. It is important to note that frying a turkey can be dangerous, so always follow the manufacturer's instructions and warnings.

Butterball XL Electric Fryer by Masterbuilt

The Butterball XL Electric Fryer by Masterbuilt is a versatile appliance that allows you to fry, steam, or boil your favourite foods. With its 10.567-quart capacity, it can accommodate up to a 20-pound turkey, 5 pounds of chicken wings, or a large seafood boil. One of the key advantages of this fryer is its ability to use 1/3 less oil than traditional fryers, making it a healthier option. The extra-large chrome-wire basket features patented drain clips to allow food to rest and drain properly.

Cleanup is made easy with the built-in oil drain valve, and the pot, basket, lid, and drain valve are all dishwasher-safe. This fryer also prioritises safety with its magnetic breakaway cord. The 1,650-Watt heating element ensures efficient and effective cooking.

When using the Butterball XL Electric Fryer, it is important to follow the manufacturer's instructions carefully. Here are some key steps to follow:

• Ensure that the drain valve is in the off position and that the safety cap is mounted before plugging in the unit.
• Fill the fryer up to the max fill line. You can use a high-heat oil of your choice.
• Plug in the unit and set the fryer to 375˚F.
• Wash the turkey in a warm water bath to remove any ice crystals and cold parts. Do not use soap.
• Pat the turkey dry with paper towels.
• Inject your chosen marinade or brine at a ratio of one ounce per pound.
• Season the turkey inside and out with your favourite seasonings.
• Spray the fryer basket with a non-stick spray.
• Put on protective gloves and slowly lower the turkey into the fryer once the green light turns on.
• Cook for approximately 4 minutes per pound. Set the timer accordingly.
• When the timer goes off and the turkey has reached an internal temperature of 165˚F, use the drain clips to hook and fully drain the turkey.

The Butterball XL Electric Fryer by Masterbuilt offers a convenient and safe way to fry, steam, or boil a variety of foods, making it a useful addition to your kitchen.

Peanut oil for frying

Deep-frying a turkey can be done outdoors or indoors, but it is important to be careful when handling hot oil. Butterball offers a 10.567-Quart Deep Fryer that can be used to fry a turkey of up to 20 pounds.

Peanut oil is a good choice for frying because it has a high smoke point of about 230 degrees Celsius, which is higher than the required 200 degrees Celsius. This means that it can be heated to high temperatures without smoking, making it suitable for deep frying. Peanut oil is also relatively stable due to its high concentration of monounsaturated fatty acids, particularly oleic acid, which is preferred for cooking applications that require long-time high-temperature exposure.

Additionally, peanut oil does not interfere with the flavour of the food being fried. While crude peanut oil has a nutty aroma, refined peanut oil is odourless. Refined peanut oil also does not contain detectable amounts of proteins, so it is unlikely to cause an allergic reaction.

It is important to note that some deep fryer manufacturers may advise against using peanut oil. This could be due to concerns about the oil coming into contact with the heating elements, or the possibility of foaming and safety hazards. Always refer to the manufacturer's instructions before using peanut oil in a deep fryer.

Safety precautions

Deep frying a turkey can be dangerous, so it's important to take safety precautions. Here are some essential safety measures to follow when using a Butterball turkey fryer:

Pre-frying preparations:

• Always read and follow the manufacturer's instructions and warnings for your specific deep fryer. If there are any deviations from the standard guidelines, follow the manufacturer's instructions.
• Ensure that your deep fryer is set up correctly and placed on a flat, stable surface, away from walls, homes, garages, wooden decks, etc.
• Never use an outdoor frying setup indoors or in any enclosed/covered space, and never use an indoor fryer outdoors.
• Make sure children and pets are kept away from the deep-frying setup at all times.
• Plan to be outside and present for the entire frying process, which can take a couple of hours. Do not leave the fryer unattended.
• Do not consume alcohol while frying.
• Only use a completely thawed turkey or a fresh turkey.
• Remove the wrapper, neck, and giblets from the turkey before frying.
• Thoroughly pat the turkey dry, inside and out, with paper towels to prevent oil splatter.
• Use a turkey lifter while the turkey is in the brine mixture, but not in the fryer.
• Preheat the oil in the fryer to the recommended temperature, typically around 350°F - 400°F.

During frying:

• Turn off the burner before slowly and carefully lowering the turkey into the hot oil to prevent oil from bubbling or splattering over.
• Maintain the oil temperature during frying, as per the manufacturer's instructions.
• Be cautious of splattering oil when lowering the basket into the hot oil.
• Set a timer and cook the turkey for the recommended time, typically around 3 to 4 minutes per pound.

Post-frying:

• Once the turkey is done, slowly lift it from the pot and place it on a pan or paper towels to drain the excess oil.
• Allow the turkey to rest and cool down for the recommended time, typically around 15 to 20 minutes, before removing it from the rack or basket and carving.
• Ensure proper disposal of the used oil.

Turkey preparation

Before You Start

Before you begin preparing your turkey, it is important to note that frying a turkey can be dangerous. Children and pets should be kept away from the deep-frying setup at all times. Always read and follow the manufacturer's instructions and warnings included with your deep fryer. Never use an outdoor frying setup indoors, or vice versa.

Choosing Your Turkey

Butterball offers a range of turkey products, including whole turkeys and turkey breasts. You can choose between a fresh or frozen turkey, but if you opt for a frozen one, be sure to completely thaw it before frying.

Preparing the Turkey

First, remove the wrapper from the turkey and take out the neck and giblets. You can discard these or refrigerate them for another use. Rinse the turkey inside and out to ensure there are no ice crystals, then pat it dry with paper towels. This step is important, as any remaining water could cause splattering when the turkey is lowered into the hot oil.

Frying the Turkey

Add oil to your fryer, taking care not to exceed the maximum fill line. A popular choice for oil is peanut oil, and the amount you need will depend on the size of your turkey. As a guide, you can place the thawed turkey in the fryer basket, fill the fryer with water until the turkey is barely covered, then remove the turkey and mark the waterline. Use this line as a guide when adding oil to the fryer.

Preheat the oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any desired seasonings, marinades, or injected flavors. You can also tuck in the legs.

Once the oil is heated, place the basket in the fryer for 30 seconds, then remove it and place the turkey in the basket. Slowly lower the basket into the fryer. The turkey may not be totally immersed in the oil, which may cause the top part of the breast to remain white even though it is cooked through.

Set the timer and cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175° F to 180° F and the white meat reaches an internal temperature of 165° F to 170° F. Use a meat thermometer to check the temperature in the thickest part of the breast and thigh, making sure not to touch the bone.

When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket and carving.

Cooking time

The cooking time for a Butterball turkey depends on the weight of the turkey and whether you are frying, roasting, grilling, or smoking it.

Frying a Butterball Turkey

If you are frying a Butterball turkey, the cooking time is approximately 3 to 4 minutes per pound. For example, if you are frying a 10-12 pound turkey, you should fry it for 3½ to 4 minutes per pound, or approximately 35 to 48 minutes in total.

It is important to note that the cooking time may vary depending on the type of fryer you are using and the temperature of the oil. Always follow the manufacturer's instructions and warnings for your specific deep fryer.

Roasting a Butterball Turkey

Roasting a Butterball turkey can require less preparation time than frying, but the cooking time is longer. Roasting requires a cooking time of 15-20 minutes per pound. For example, if you are roasting a 10-pound turkey, you should cook it for 150 to 200 minutes (2 hours and 30 minutes to 3 hours and 20 minutes) in total.

Grilling or Smoking a Butterball Turkey

If you are grilling or smoking your Butterball turkey, the cooking time will depend on the temperature of your grill or smoker and the weight of the turkey. It is important to monitor the internal temperature of the turkey to ensure it is cooked thoroughly.

Checking for Doneness

To check if your Butterball turkey is done cooking, you can use a meat thermometer to check the internal temperature. Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.

Frequently asked questions