Frying Feats: Butterball Fryer's Versatility Unveiled

Yes, you can use your Butterball turkey fryer to fry other things besides turkey. Chicken is a popular alternative, and you can also fry up vegetables like okra, zucchini, and mushrooms. In addition, users have asked about frying chicken wings and pork loin in the Butterball Oil-Free Turkey Fryer, and cooking a ham in the Masterbuilt Oil-Free Turkey Fryer.

Turkey fryer kit safety

Turkey fryer kits are a great way to cook a large bird, but it's important to follow safety instructions carefully to avoid accidents and injuries. Here are some key safety tips to keep in mind when using a turkey fryer kit:

Location, Location, Location

When using a propane turkey fryer, always set up the burner on a flat, level surface, and keep it far away from homes, trees, garages, and wooden decks. This will help reduce the risk of fires and other accidents. Electric turkey fryers, on the other hand, are designed for indoor use only and should not be used outdoors.

Size and Weight

Always check the maximum turkey size specified by the manufacturer. Using a turkey that is too large for your fryer can lead to uneven cooking and increase the risk of oil spillage. Smaller turkeys around 12 pounds are ideal for frying whole, as they cook more evenly. If you're frying a larger turkey, consider separating the legs and thighs from the breast and cooking them in batches.

Thawing and Drying

Only use a fully thawed turkey for deep frying. Frozen turkeys can cause hot oil to splatter dangerously when added. Allow approximately 24 hours for every 4-5 pounds of turkey to thaw in the refrigerator. Once thawed, pat the turkey dry inside and out with paper towels to remove any moisture, as this can also cause splattering during frying.

Pot and Oil

Never use a cooking pot from your kitchen. Instead, invest in a purpose-built turkey fryer kit that includes a sturdy pot designed to withstand high heat. Choose a pot that can hold at least a gallon of oil per pound of turkey. Calculate the right amount of oil by placing the thawed turkey in the fryer basket and then into the empty pot. Fill with water until the breast is submerged by 1-2 inches, then mark the water line. This is how much oil you'll need. Peanut and canola oils are good choices.

Heating and Cooking

Heat the oil slowly and gradually. Increase the heat as the oil warms up, maintaining a temperature of around 350°F for frying. Use a deep fry thermometer to monitor the temperature. If the oil starts to smoke or smell, turn off the burner immediately and let the oil cool before disposing of it. When the oil is ready, slowly lower the turkey into the hot oil using the basket and hook to prevent splattering. Fry the turkey for about 3-4 minutes per pound.

Safety Gear

Always wear protective gloves or mitts when handling the turkey and hot oil. Use a long thermometer to monitor the oil temperature and keep a safe distance from the fryer. Additionally, have a fire extinguisher nearby in case of any accidents.

Clean-up

Allow the oil to cool completely before attempting to dispose of it. Strain the oil through cheesecloth or a fine sieve to remove any food particles, then store it in a cool, dry place for up to six months. For cleaning the fryer, refer to the manufacturer's instructions for specific care and maintenance guidelines.

Oil amount calculation

To calculate the amount of oil needed for frying in a Butterball turkey fryer, it is important to determine the volume of oil required to completely submerge the item being fried. Here is a step-by-step guide:

• Place the item in the fryer basket: Start by placing the thawed item, such as a turkey, in the fryer basket. This step helps determine the displacement caused by the item.
• Fill the fryer with water: With the item in the basket, start filling the fryer with water. Continue adding water until the top of the item is barely covered. This step ensures that you calculate the necessary oil level to fully cook the item.
• Remove the item and mark the water line: Take the item out of the fryer, allowing the water to drain back into the fryer. This step is crucial as it establishes the minimum water level needed. Mark this water line as a reference point.
• Measure the required oil amount: Use the marked water line as a guide to measure the amount of oil needed. Fill the fryer with oil up to the marked line. This ensures that you have sufficient oil to completely submerge the item during frying.
• Consider the fryer's minimum and maximum levels: Butterball turkey fryers typically have minimum and maximum fill lines indicated inside the fryer. Ensure that the oil level does not exceed the maximum fill line for safety reasons. If the item is small and does not require a large volume of oil, make sure to stay above the minimum fill line.
• Adjust oil amount based on item size: The amount of oil needed will vary depending on the size of the item being fried. For example, frying a 20-pound turkey will require approximately 2.75 gallons of oil to reach the max fill line. If frying a smaller item, you may need less oil, but ensure it stays above the minimum fill line.
• Safety precautions: Always exercise caution when working with hot oil. Use the fryer outdoors, on a flat and stable surface, away from homes, garages, and flammable structures. Ensure the turkey is completely thawed before frying to avoid any accidents.

By following these steps, you can accurately calculate the amount of oil needed for frying in your Butterball turkey fryer, ensuring a safe and successful frying experience.

Turkey size selection

The size of the turkey you can fry depends on the size of your fryer. A turkey needs to be fully submerged in oil to cook evenly, so you'll need a fryer that can accommodate the size of your turkey, plus the amount of oil to cover it.

If you're using a Butterball turkey fryer, you can fit a turkey of up to 18 pounds in a 30-quart pot. The manufacturer warns against cooking a turkey that weighs more than 18 pounds, as this will cause oil overflow.

If you're using a different fryer, make sure to check the listed capacity. Some models can only handle a bird of well under 20 pounds, while the biggest ones can cook a 25-pounder. As a general rule, you'll want roughly 1.5 pounds of turkey per guest.

You should never try to fry a turkey larger than your equipment can handle, as this can be dangerous and lead to overflowing oil and fires.

To determine how much oil you need for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain back into the fryer. Measure and mark the waterline, and use that as a guide when adding oil to the fryer.

Remember to follow instructions carefully when deep-frying a turkey, as it can be very dangerous. Make sure to use the fryer on a level surface, far away from walls, furniture, decks, or anything else that can't handle high heat.

Oil type and temperature

The type of oil you use for frying is important. Peanut oil is the most popular choice for deep-frying a turkey, but you can also use other oils with a smoking point of 450°F (232°C). Safflower oil and corn oil are good alternatives if you don't like peanut oil or need to accommodate a peanut allergy.

The amount of oil you need depends on the size of your turkey. As a rule of thumb, choose a pot that can hold at least one gallon of oil per pound of turkey. To calculate the exact amount of oil needed, place the thawed turkey in the fryer basket and then into the empty pot. Fill the pot with water until the breast is submerged by one to two inches. Remove the turkey and mark the water line—this is your oil fill line.

When it comes to temperature, you'll want to preheat your oil to 375°F (191°C). This temperature will ensure your turkey gets crispy without burning. Cover the oil while preheating and give it around 35 to 45 minutes to reach the optimal temperature.

Once your oil is hot enough, it's time to start frying. Lower your turkey slowly into the hot oil using the basket. Fry the turkey for around 3 to 4 minutes per pound, maintaining an oil temperature of 350°F (177°C). Use a thermometer to monitor the temperature and don't rely solely on time to determine doneness.

Turkey preparation

Firstly, start with a fresh or fully thawed frozen turkey. It is important to ensure that your turkey is completely defrosted before proceeding. Remove any packaging or wrapping from the turkey. This will help you access all parts of the bird for the next steps.

Next, remove the neck and giblets from the turkey. These are usually found inside the cavity of the bird. You can discard them or save them for other uses. Some turkeys may also have a plastic leg holder or a pop-up timer, which should be removed.

Once the neck and giblets are removed, it is a good idea to rinse the turkey thoroughly with warm water. You can also choose to soak the turkey in warm water for no more than 30 minutes, especially if you want to ensure that the cavity is free of any ice. This step will help you get rid of any unwanted residue and help you start with a clean bird.

After rinsing, pat the turkey dry with paper towels. Make sure to dry both the outside and inside of the cavity. This step is important as it helps reduce the moisture content of the turkey before frying.

At this stage, you can choose to inject the turkey with your favourite marinade. You can either make your own marinade or purchase a ready-made injecting marinade. Inject about 1/2 cup of marinade into each breast and 1/4 cup into each leg and thigh. This step will add flavour and moisture to your turkey.

Now, it's time to season the turkey. You can use a dry rub seasoning, which you can either make yourself or buy a pre-made mix. Sprinkle the seasoning generously over the outside of the turkey and inside the cavity, ensuring it is well coated.

Your turkey is now ready to be placed in the fryer basket. Remember to place it breast side up in the basket before slowly lowering it into the hot oil. Be cautious during this step to avoid splattering hot oil.

Once the turkey is in the oil, you can set the timer. As a general rule, you should fry the turkey for 3 to 4 minutes per pound. However, the duration may vary depending on your desired level of doneness and the size of your bird.

When the timer goes off, carefully lift the basket out of the hot oil. To check if your turkey is done, insert a meat thermometer into the meaty part of the breast. The turkey is cooked when the internal temperature reaches a minimum of 165°F. If it has not reached this temperature, carefully lower the basket back into the oil and cook for an additional few minutes.

Finally, allow the turkey to rest and drain in the fryer basket for at least 10 minutes before removing it for carving. This resting period ensures that any excess oil drains off and helps the juices redistribute, resulting in a juicier and more flavourful bird.

Frequently asked questions