Testing Turkey Fryers: Propane Torch Safety

Deep-frying a turkey is a serious cooking challenge but it can be a delicious way to cook a large bird. It can be preferable to roasting, resulting in a juicier, crispier bird. However, it requires plenty of pre-planning and specialised equipment, including a large pot, powerful outdoor burner, meat thermometer, safety gear, and lots of oil.

There are a number of propane turkey fryers on the market, including the Bayou Classic, the Char-Broil Big Easy, the GrillSmith, the King Kooker, and the Masterbuilt.

Before you get started, it's important to read through a guide to frying turkey, make a timeline, thaw your bird, and assemble all your tools and ingredients.

Propane vs Electric: The pros and cons of propane vs electric turkey fryers

Pros of propane turkey fryers:

• They can be used outdoors, freeing up oven space.
• They are perfect for entertaining guests outside.
• They are more powerful than electric fryers, with higher BTUs.
• They are more versatile and can be used for seafood boils and home brewing.
• They are generally sturdier and more durable than electric fryers.
• They are better at maintaining temperature compared to electric fryers.
• They are often less expensive than electric fryers.

Cons of propane turkey fryers:

• They pose a higher safety risk due to the open flame and hot oil.
• They require a decent-sized propane tank and refills, which adds to the cost.
• They are bulkier and less portable than electric fryers.
• They can be more challenging to assemble and require more preparation time.
• They may not be suitable for smaller turkeys or other poultry.

Pros of electric turkey fryers:

• They are safer to use, with no open flame or scalding hot oil.
• They are more compact and portable, making them ideal for indoor use.
• They are easier to assemble and use, suitable for beginners.
• They often have thermostat controls and auto-shutoff features.
• They are versatile and can be used for frying, steaming, and boiling.
• They are easier to clean and maintain compared to propane fryers.

Cons of electric turkey fryers:

• They may not produce the same crispy skin and juicy meat as propane fryers.
• They require an electrical outlet and are less suitable for portable use.
• They might not be large enough for bigger turkeys, typically accommodating up to 15-pound birds.
• They might not be as durable as propane fryers, with some parts made of plastic or rubber.
• They can take longer to heat up and may struggle to maintain temperature.
• They might be more expensive upfront.

Safety: How to use a turkey fryer safely

Turkey fryers can be dangerous, so it's important to follow safety precautions when using one. Here are some tips to help you use your turkey fryer safely:

• Always read the manufacturer's instructions and warnings before using a turkey fryer.
• Never fry a frozen turkey, as it can cause the hot oil to boil over and lead to injuries and fires. Make sure your turkey is completely thawed before frying.
• Keep children and pets away from the fryer at all times.
• Do not drink alcohol while operating a turkey fryer.
• Never leave the fryer unattended, even for a moment.
• Position at least one fire extinguisher rated for grease fires near the fryer setup.
• Never move the fryer when it's in use. Allow it to cool completely before moving, cleaning, or storing it.
• Plan on being outside for a couple of hours when using an outdoor fryer.
• If the oil in the fryer starts to smoke or exceeds 400°F, turn off the burner or gas supply immediately and wait for the oil to cool to 350°F.
• Always wear a BBQ apron, mitts, and protective shoes when working with a fryer or other outdoor cookers.
• Never walk between the propane tank and the turkey fryer, as the gas line can be a tripping hazard and could cause you to knock over the pot.
• Never use an outdoor fryer indoors or an indoor fryer outdoors.
• For outdoor frying, choose an open space on a flat, level, hard surface that is at least 10 feet away from any homes, garages, or other structures.
• For indoor frying, use an electric fryer and follow the manufacturer's instructions.
• Do not stuff your turkey. Cook the stuffing separately.
• Make small incisions under the turkey's neck, wings, and legs to allow oil to drain more quickly after frying.
• Allow the oil to cool completely (overnight is best) before moving or disposing of it.
• Use a meat thermometer to ensure the meat has reached the correct internal temperature. Dark meat should reach an internal temperature of 175-180°F, while white meat should reach 165-170°F.
• Let the turkey rest for 20 minutes before moving it to a carving board.

Size: Choosing the right size fryer for your needs

When it comes to choosing the right size fryer for your turkey, several factors come into play. Here are some key considerations to help you make the right decision:

• Turkey size: The size of your turkey will determine the size of the fryer you need. As a general rule, your fryer should be large enough to completely submerge the turkey in oil. For turkeys up to 14 pounds, a pot that can hold at least 3 gallons of oil is recommended. For larger birds, you may need a pot that can accommodate up to 5 gallons of oil.
• Oil requirements: In addition to the size of the turkey, you need to consider the amount of oil needed. Choose a pot that is deep enough to accommodate both the turkey and the oil without overflowing. As a guideline, select a pot that can hold at least 1.5 times the amount of oil needed to fully submerge the turkey.
• Safety considerations: It is crucial to fry your turkey safely. Place the pot on a level, heat-resistant surface, away from anything flammable. Ensure there is adequate ventilation to prevent the buildup of dangerous fumes. Also, opt for a fryer with safety features such as a sturdy lid, cool-to-touch handles, and a built-in thermometer for monitoring oil temperature.
• Pot dimensions and capacity: The dimensions and capacity of the pot are important. The pot should be large enough to leave at least 3 to 5 inches of clearance between the top of the oil and the top of the pot to prevent splatters.
• Gallon capacity: When selecting a pot based on gallon capacity, choose a pot that can hold at least 1.5 gallons of oil for every pound of turkey. For example, a 16-pound turkey will require a pot that can hold a minimum of 24 gallons of oil.
• Material and durability: Consider the material of the pot, as it can affect durability and heat retention. Stainless steel is durable and easy to clean but may take longer to heat up. Aluminum heats up quickly but can be prone to corrosion over time.
• Versatility: If you plan to use your pot for other cooking tasks, such as making soup or stew, choose a larger pot size that can accommodate a variety of dishes.
• Budget: Finally, consider your budget. Stainless steel pots tend to be more expensive than aluminum ones. If you're looking for a budget-friendly option, aluminum may be a good choice.

By taking these factors into account, you can choose the right size fryer for your turkey, ensuring a delicious and safely cooked meal.

Oil: How much oil to use and how to dispose of it

The amount of oil you need depends on the size of your pot and turkey. A good rule of thumb is that 4 to 5 gallons of oil are needed to fry a 10- to 15-pound turkey. The turkey should be completely submerged in oil, with a few inches of clearance from the top of the pot to prevent spillage and ignition. Before frying, fill the pot with water, then place the turkey inside to see how much liquid it displaces. Remove the turkey, dry it, and mark the water level. When you fill the pot with oil and add the turkey, it will rise to the correct level.

Turkey fryers require a lot of oil, which can be expensive. Luckily, the oil can be reused. Let the oil cool completely, then strain it through cheesecloth or a fine sieve to remove food particles. It's easiest to strain the oil back into its original container for storage. Some fryers have a drain spout, but most don't. You can pour off the oil slowly and carefully by hand or use a food-safe electric oil pump.

The strained oil can be stored for up to six months in a cool, dry cabinet. Before reusing it, take a whiff; oil can go rancid and shouldn't be used if it smells off or turns a dark colour. When disposing of used cooking oil, pour it into a container and throw it in the trash. Large volumes of oil should never be poured down the sink or toilet, as they can clog pipes. Check with your local waste management company, as many have disposal programs to handle used oil properly.

Clean: How to clean a turkey fryer

How to Clean an Indoor Turkey Fryer

First, allow your turkey fryer to cool down completely. Then, remove the frying basket and place it in the kitchen sink. Add a few drops of liquid dish soap to the basket and leave it to soak in hot water for around 10 minutes. Next, run the basket under warm water and scrub it with a soft scouring sponge, using a back-and-forth motion to remove any oil or food particles. Repeat this process until the basket is completely oil-free, adding more soap as needed. Finally, place the basket on a dish drainer or towel to dry.

Now, it's time to clean the fryer itself. Remove any leftover oil by pouring it into a container for storage or disposal. Be careful not to spill! Scrape the sides and bottom of the fryer with a plastic utensil or sponge to remove any stuck-on food, being careful not to scratch the surface. Add a few drops of dish soap to the bottom and sides of the fryer. With a damp sponge, start scrubbing in circular motions from the bottom up to create a soapy lather.

Once you've scrubbed the interior, fill the fryer with hot water and let it soak for about 30 minutes to loosen any remaining grease. Then, thoroughly rinse the fryer with clear water, dry the outside with a towel, and leave it to air dry completely.

How to Clean an Outdoor Turkey Fryer

For an outdoor turkey fryer, first, shut off the gas supply and let the oil cool down completely—this may take a few hours. Once cool, open the oil valve and drain all the oil into a suitable container using a food-grade funnel to prevent spills. You can store or dispose of the oil as desired.

Next, add some dish soap to your fryer and fill it with hot water. Let the soapy water sit for about 10 minutes to loosen any remaining oil. If your fryer has a valve, open it to let water flow through and help remove any debris. Empty the water and clean the inside of the drain valve using a small bottle bristle brush. Rinse the fryer thoroughly with a hose and leave it to air dry outdoors.

General Tips for Removing Grease

If you're having trouble removing grease, you can create a homemade solution by mixing one cup of vinegar with three cups of warm water. Let your fryer basket soak in this solution to loosen the grease, and then gently scrub with a sponge to remove any stubborn residue. Rinse with clean water and let the basket air dry.

Maintenance Tips

To maintain your turkey fryer between uses, wipe down the components with a damp cloth after each use to remove excess oil and residue. This will prevent buildup and make cleaning easier. It is recommended to clean your turkey fryer after each use to prevent the buildup of grease and residue.

Before storing your turkey fryer for an extended period, such as during the winter, be sure to clean it thoroughly to prevent any buildup from hardening. Store your turkey fryer in a cool, dry place away from moisture and humidity, and cover it to prevent dust accumulation.

Frequently asked questions