Deep-Frying Pernil: Turkey Fryer Tricks And Tips

Deep-frying a turkey is a popular method for cooking a Thanksgiving turkey, resulting in crispy skin and juicy meat. It is important to follow safety precautions when deep-frying a turkey, such as ensuring the turkey is completely thawed and dry before frying, wearing protective gear, and using a deep fryer with a lid to reduce the risk of oil splashing. While peanut oil is commonly used for deep-frying turkeys due to its high smoke point and neutral flavor, other oils such as canola oil, vegetable oil, and safflower oil can also be used. When it comes to the size of the turkey, it is crucial to choose one that fits your fryer capacity, as a bird that is too big can cause a dangerous situation.

Now, can you use a turkey fryer to deep fry a pernil?

Safety precautions for deep-frying

Deep-frying a pernil in a turkey fryer can be done, but it is important to take safety precautions to prevent accidents and injuries. Here are some safety precautions to follow when deep-frying:

Location and Setup:

• Always use the fryer outdoors in a well-ventilated area, away from any structures, combustible materials, and flammable surfaces.
• Place the fryer on a flat, level, and stable surface to prevent it from tipping over.
• Keep a safe distance from buildings, wooden decks, trees, and other flammable objects.
• Avoid using the fryer in a garage, on a patio, or under any structure that can catch fire.
• Ensure there is enough space between the burner and the tank, typically about 2 feet.

Precautions during Frying:

• Never leave the fryer unattended. Stay close to the fryer while it is heating up and while the meat is cooking.
• Keep children and pets away from the fryer at all times. The oil can stay dangerously hot for hours, posing a severe burn hazard.
• Use protective gear, such as long sleeves, oven mitts, and safety goggles, to protect yourself from splattering oil.
• Use a thermometer to monitor the oil temperature throughout the cooking process. The ideal temperature for deep-frying is typically around 350°F to 375°F.
• Avoid overfilling the fryer with oil. Follow the manufacturer's instructions and fill only to the recommended level, ensuring it is enough to completely cover the meat.
• Choose the right size of meat for your fryer. Avoid frying oversized meat that could cause oil to overflow.
• Ensure the meat is completely thawed and dry before placing it in the fryer.
• Avoid frying a stuffed pernil.
• Be cautious of the weather. Avoid operating the fryer in the rain or snow as water mixing with hot oil can cause flare-ups.

Fire Safety:

• Keep a fire extinguisher nearby. A grease-rated ("ABC") fire extinguisher is recommended.
• If a fire occurs, never use water to extinguish it. Water can cause the grease/oil to spread. Instead, smother the fire if possible and turn off the heat source.
• In case of a large fire, get out of the house immediately and call emergency services.

Post-Frying Precautions:

• Let the oil cool completely before cleaning or disposing of it. The oil can remain dangerously hot for a long time after cooking.
• Cover the pot and let the oil cool overnight before disposing of it.

How to set up a turkey fryer

Setting up a turkey fryer requires careful preparation and attention to safety. Here is a step-by-step guide on how to set up a turkey fryer:

Choose a Location:

Select an open, well-ventilated area outdoors, away from any structures, flammable materials, or combustible surfaces. Ensure you are at at least 10 feet away from buildings and never fry a turkey indoors. Place the fryer on a flat, level, and hard surface.

Gather the Necessary Equipment:

You will need a turkey fryer kit, which typically includes a burner, stand, pot, thermometer, hanger or basket, and a lowering mechanism. Additionally, you will need a propane tank, a fire extinguisher, protective gear such as an apron, mitts, and shoes, and cooking oil with a high smoke point, such as peanut oil.

Assemble the Fryer:

Follow the manufacturer's instructions to assemble the stand and burner. Ensure the fryer's gas line is securely attached to the propane tank, and position the tank as far away from the fryer as possible without stretching the line.

Determine the Amount of Oil:

To determine the amount of oil needed, place the thawed turkey in the fryer basket and put it in the pot. Add water until the turkey is barely covered, then remove the turkey and basket, allowing the water to drain back into the pot. Mark the water level as a guide for adding oil, or measure and note the amount of water used.

Prepare the Oil:

Thoroughly clean and dry the fryer pot before adding oil. Fill the pot with oil following the marked line or measurements from the previous step. Ensure the oil level is below the maximum fill line and leave room for the oil to expand when the turkey is submerged.

Preheat the Oil:

Attach a thermometer to the side of the pot and preheat the oil to 325-375°F (162-190°C). Never leave the fryer unattended during this process, and ensure the oil does not smoke or exceed 400°F (204°C). If it does, turn off the heat source and allow the oil to cool.

Prepare the Turkey:

Completely thaw the turkey and remove any packaging, neck, giblets, and excess fat. Dry the turkey thoroughly inside and out, as moisture can cause oil splatter. Apply your chosen seasonings, marinades, or injections, and tuck the legs.

Lower the Turkey into the Oil:

Don protective gear, including oven mitts and safety glasses. Slowly and carefully lower the turkey into the hot oil using the basket or hanger. Ensure you do not drop the turkey, as this can cause oil splatter.

Cook the Turkey:

Cook the turkey for approximately 3-5 minutes per pound, maintaining an oil temperature of around 350°F (176°C). Use a meat thermometer to check the internal temperature, ensuring dark meat reaches 175-180°F (79-82°C) and white meat reaches 165-170°F (74-77°C).

Remove the Turkey:

Once cooked, carefully lift the turkey from the oil and place it on a wire rack or paper towels to drain. Allow the turkey to rest for 15-20 minutes before carving, ensuring the juices redistribute for a tender and flavorful meal.

Remember to always follow the manufacturer's instructions and safety guidelines when setting up and using a turkey fryer.

How to prepare a pernil for deep-frying

Pernil, a slow-cooked pork roast, is a classic dish in Puerto Rico and the Dominican Republic. It is usually prepared during the holidays and involves marinating the pork overnight before slow-roasting it. Here is a step-by-step guide on how to prepare a pernil for deep-frying:

Selecting the Pork:

Choose a pork shoulder, pork leg, or pork butt for your pernil. Ensure it is bone-in, with a good amount of fat and the skin still attached. The weight of the pork can vary, but for a larger group, an 8-10 pound roast is a good option.

Marinating the Pork:

The key to a flavorful pernil is in the marinade and allowing it to penetrate the meat. Here are the steps to create a delicious marinade:

• Combine garlic cloves, bell pepper, onion, fresh oregano, and seasonings such as salt, black pepper, cumin, adobo, and sazon in a food processor and process until smooth. You can also add some citrus like orange or lemon juice to the marinade.
• Cut the fat cap from the back of the roast, keeping it intact and attached. Fold it over to access the meat underneath.
• Cut deep holes into the roast and stuff them with whole garlic cloves. This traditional step adds a burst of flavor to the meat.
• Apply the marinade generously to the pork. Spoon a third of the marinade over the back of the pork, then flip it over and cover the top with another third.
• Lay the fat cap back over the meat and make deep slices in a criss-cross or checkerboard pattern. This will help the meat cook evenly and create a crispy texture.
• Spread the remaining marinade over the fat cap, ensuring every crevice is covered.
• Cover the pork with aluminum foil and refrigerate for 24 to 48 hours. This step is crucial for developing flavor, and the longer you marinate, the more tender and tasty the meat will be.

Deep-Frying the Pernil:

After the pork has marinated, it's time to deep-fry it. Here are the steps:

• Set up your deep fryer outdoors in a well-ventilated area, away from any flammable materials or structures.
• Ensure your deep fryer is large enough to accommodate the size of your pernil. You may need a bigger fryer for larger cuts of pork.
• Use a cooking oil with a high smoke point, such as peanut oil, canola oil, vegetable oil, or safflower oil.
• Heat the oil to around 350 degrees Fahrenheit. This temperature will ensure a crispy exterior and juicy interior.
• While the oil is heating, remove the pork from the refrigerator and let it come to room temperature for about an hour.
• Carefully lower the pernil into the hot oil. Use a sturdy hook or basket designed for deep frying to ensure safety.
• Deep-fry the pernil for about 3 to 4 minutes per pound. For a 10-pound pernil, this could take around 30-40 minutes.
• Use a meat thermometer to check the internal temperature of the pernil. It should reach at least 165 degrees Fahrenheit in the thickest part of the meat.
• When the pernil is done, slowly lift it from the oil and place it on a wire rack or paper towels to drain the excess oil.
• Let the pernil rest for at least 15-20 minutes before carving or shredding the meat. This resting period ensures the juices redistribute, resulting in a juicy and tender dish.

Preparing a pernil for deep-frying involves a flavorful marinade and careful frying technique. By following these steps, you can create a delicious and impressive dish that will be the centerpiece of any feast.

Deep-frying a pernil outdoors

Choosing the Right Oil:

Use an oil with a high smoke point, such as peanut oil, canola oil, vegetable oil, safflower oil, or corn oil. Peanut oil is a popular choice due to its neutral flavour and high smoke point.

Safety Precautions:

• Always wear protective gear, including a BBQ apron, mitts, and shoes.
• Keep children and pets away from the fryer at all times.
• Never leave the fryer unattended.
• Set up the fryer outdoors on a flat, level, and hard surface, away from any structures, flammable materials, or combustible surfaces.
• Ensure there is nothing overhead near the flame or the pot.

Preparing the Pernil:

• Use a fresh pernil or thoroughly thaw a frozen one.
• Remove the neck, giblets, and any excess fat from the pernil.
• Dry the pernil well, inside and out, to prevent oil splatter.
• Season the pernil with your desired spices, marinades, or injected flavours.

Determining Oil Amount:

• Place the thawed pernil in the fryer basket and put it into the fryer pot.
• Add water until the pernil is barely covered, then remove the pernil and basket, allowing the water to drain back into the pot.
• Mark the water level and use it as a guide for adding oil.

Deep-Frying Process:

• Preheat the oil to 350-375°F (175-190°C).
• Prepare the pernil with your chosen seasonings while the oil heats up.
• Once the oil is hot, turn off the burner and slowly lower the pernil into the hot oil using the basket or a hanger.
• Preheating the basket helps prevent the skin from sticking.
• Turn the burner back on and cook for about 3-5 minutes per pound.
• Use a meat thermometer to check the internal temperature. The pernil is done when the dark meat reaches 175-180°F (79-82°C) and the white meat reaches 165-170°F (74-77°C).
• Slowly lift the pernil from the pot and place it on a rack or paper towels to drain.
• Let the pernil rest for about 20 minutes before carving.

Remember to always follow the manufacturer's instructions and safety precautions when using a turkey fryer for deep-frying a pernil outdoors.

Deep-frying a pernil indoors

Deep-frying a pernil—or pork shoulder—is a great way to lock in flavor and moisture while providing a crisp exterior. Here is a step-by-step guide to deep-frying a pernil indoors:

Preparation:

Before frying, it is important to prepare your pernil and the indoor fryer. Firstly, ensure that your pork shoulder is completely thawed. If you are using a frozen pernil, allow it to thaw in the refrigerator beforehand. This process can take several days, so plan accordingly.

Next, remove the giblets and neck from the pernil, and pat it dry with paper towels. Rub your chosen seasonings onto the meat, inside the cavity, and all over the outer surfaces. Ensure that the hole at the neck is open by at least 2 inches to allow oil to flow freely into the cavity.

Now, prepare your indoor electric fryer by adding oil but do not exceed the maximum fill line. Preheat the oil to 375°F. While the oil is heating up, you can continue to season your pernil with any marinades, injected flavors, or dry rubs.

Deep-Frying:

Once the oil has reached the desired temperature, it's time to carefully lower the pernil into the fryer. Wear protective gear, such as oven mitts and safety glasses, to safeguard against hot oil splatters. Slowly and carefully lower the pernil into the oil using a basket or a sturdy hook. Ensure that you do not drop the meat, as this could cause the oil to splatter.

Cook the pernil for approximately 3–4 minutes per pound. For example, a 10-pound pernil would need to cook for 30–40 minutes. Use a meat thermometer to check the internal temperature of the meat. The pernil is done when the internal temperature reaches 165°F in the thickest part of the meat, such as the thigh or breast.

Post-Frying:

After the pernil has reached the correct internal temperature, carefully lift it from the oil and place it on a wire rack or paper towels to drain the excess oil. Allow the meat to rest for about 15–20 minutes before serving. This resting period lets the juices redistribute, resulting in a more tender and flavorful dish.

Safety Tips:

Deep-frying a pernil can be a fun and rewarding experience, but it is crucial to prioritize safety. Here are some essential safety precautions to follow:

• Always use an electric indoor fryer with a lid to reduce the risk of oil splattering.
• Ensure children and pets do not have access to the fryer at any time.
• Never leave the fryer unattended. Stay close by while the oil is heating up and while the meat is cooking.
• Do not consume alcohol while operating the fryer.
• If the oil starts to smoke or reaches temperatures above 400°F, turn off the heat source immediately and wait for the oil to cool down.
• Allow the oil to cool completely before cleaning or moving the fryer.

By following these detailed steps and safety guidelines, you can safely enjoy a delicious deep-fried pernil cooked indoors!

Frequently asked questions