Butterball Fryer: Quick Heat-Up Time Explained

Butterball Turkey Fryers are a popular appliance for deep-frying whole turkeys faster and using less oil than traditional fryers. However, as a relatively unconventional appliance, many new owners struggle with aspects such as heating. The Butterball fryer takes 35-45 minutes to preheat to 375° F, and it's important to pat the turkey dry during this time to reduce moisture. Users advise allowing extra time for the Butterball Oil-Free Turkey Fryer to heat up, and note that cooking a turkey in it takes longer than in hot oil.

Preheat oil to 375° F

Preheating the oil to 375° F is a crucial step in the Butterball fryer turkey preparation process. This temperature ensures that the turkey will be cooked thoroughly and safely. Here is a step-by-step guide to achieving the perfect preheat:

Firstly, it is important to ensure your safety. Frying a turkey can be dangerous, so children and pets should be kept away from the deep-frying setup. Always follow the manufacturer's instructions and never leave the fryer unattended. Plan to be outside for a couple of hours and do not drink alcohol while frying.

Now, onto the oil. Add oil to your Butterball fryer, ensuring that you do not exceed the maximum fill line. The amount of oil needed will depend on the size of your turkey. As a guide, place the thawed turkey in the fryer basket and then into the fryer. Add water until the turkey is barely covered. Remove the turkey and mark the waterline. Use this as your guide for adding oil to the fryer. There should be at least 3 to 5 inches from the fill line to the top of the pot to prevent the oil from boiling over.

Once you have added the correct amount of oil, it is time to preheat. Turn on the fryer and allow the oil to heat up to 375° F. This may take around 35-45 minutes, but the exact time will depend on your fryer model. While the oil is heating, you can prepare your turkey. Remove any wrapping, and take out and discard the neck and giblets. Pat the turkey dry to reduce its moisture, and then season or marinate to your liking.

When the oil has reached the desired temperature of 375° F, you are ready to begin frying your turkey. Place the basket in the fryer for 30 seconds, then remove and place the turkey in the basket. Slowly and carefully lower the basket into the hot oil. This slow lowering helps to prevent the oil from bubbling over.

Pat turkey dry

Pat the turkey dry with paper towels. It is crucial that you reduce the turkey's moisture. This is an important step as it helps to ensure that the turkey is not soggy and that the skin becomes crispy when fried.

If you are using a Butterball XL Turkey Fryer, you can fry a whole turkey weighing up to 20 lbs. If you are using a smaller fryer, you will need to separate the thighs and legs of a turkey weighing over 14 lbs and fry those pieces separately.

If you are cooking turkey parts, the oil temperature should be 325° F. This will take 4 to 5 minutes per pound to reach the recommended temperatures of 175° F to 180° F for dark meat and 165° F to 170° F for white meat.

When patting the turkey dry, be sure to remove and discard the neck and giblets. If you are using a Butterball turkey, the giblets will come in a cook-proof bag to prevent them from being accidentally left inside the turkey during cooking.

After patting the turkey dry, you can marinate the turkey with your marinade of choice, or season it with your desired seasonings.

Marinate/season turkey

The Butterball XL Turkey Fryer is a popular appliance for the kitchen, thanks to its ability to deep-fry whole turkeys much faster than traditional fryers. Here is a step-by-step guide on how to marinate and season your turkey using the Butterball fryer:

Marinating the Turkey:

• If your marinade recipe requires you to heat the ingredients, let the heated marinade cool to room temperature before pouring it over the turkey.
• Prepare your marinade several hours before cooking to allow it to develop its full flavour.
• Place the turkey in a sealable container or large plastic bag, ensuring it is in a single layer.
• Turn the turkey to coat all sides with the marinade.
• Keep the marinating turkey covered and in the refrigerator.
• Use 1/4 to 1/2 cup of marinade for every 1 to 2 pounds of meat.
• Marinate the turkey for 2 to 8 hours. The longer you marinate, the stronger the flavour will be.
• Discard any leftover marinade that has touched raw meat.

Seasoning the Turkey:

• While the oil in the fryer is heating up, prepare your turkey with any desired seasonings or injected flavours.
• You can also rub the turkey with butter and a mix of herbs and spices, such as rosemary, thyme, sage, salt, and pepper.
• Make sure to pat the turkey dry with paper towels before adding any seasonings or marinades.
• Tuck the legs of the turkey before placing it in the fryer.

Cooking the Turkey:

• Preheat the oil in the fryer to 375° F.
• 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 turkey into the fryer. Note that the turkey may not be totally immersed in the oil, which is normal.
• Set the timer and cook the turkey for about 3 to 4 minutes per pound.
• Cook dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F.
• When the turkey is done, slowly lift it from the pot and place it on paper towels to drain the excess oil.
• Let the turkey stand for 20 minutes before removing it from the rack or basket and carving it.

Place turkey in basket, then fryer

When placing the turkey in the basket, ensure it is dry. This is very important, as a wet turkey can cause the oil to bubble over and overflow when lowered into the fryer. If your turkey is not totally dry, you risk oil overflowing and a potential fire.

Once your turkey is dry, place it in the basket. It is recommended to lay the turkey breast side up, as if it were in an oven. This way, the turkey will be fully submerged in oil. Ensure there is at least an inch of extra oil above the turkey.

When you are ready, slowly and carefully lower the basket into the fryer. Take your time with this step, as rushing can cause the oil to overflow. Direct any cavities away from you, as they can create a fountain of bubbling oil.

Once the basket is in the fryer, turn the burner back on and set the temperature to 350 degrees Fahrenheit. The temperature will drop when you add the turkey, but it should rise again soon after. Keep an eye on the temperature and adjust the burner if needed.

Your turkey is now frying! You should cook it for around 3 to 4 minutes per pound. For a 15-pound turkey, this will take about 45 minutes.

Fry for 3-4 minutes per pound

Frying a turkey in a Butterball fryer is a quick and easy process. Once you have prepared your turkey for frying, it's time to start cooking. The general rule is to fry for 3-4 minutes per pound of turkey. So, for example, if you have a 15-pound turkey, you should fry it for 45 to 60 minutes, depending on how crispy you like your bird.

It's important to note that the size of your turkey will determine whether you can fry it whole or if you need to separate the legs and thighs from the breast and fry them separately. For a Butterball XL fryer, you can fry a whole turkey of up to 20 pounds. For smaller fryers, you may need to separate the pieces and fry them individually for larger turkeys.

When frying, it's crucial to maintain the correct oil temperature. Preheat your oil to 375° F before placing the turkey in the fryer. You can then reduce the temperature to 325° F for pieces cooked separately. Ensure you use a meat thermometer to check the internal temperature of your turkey, which should be 175° F to 180° F for dark meat and 165° F to 170° F for white meat.

While frying, always keep safety in mind. Deep-frying a turkey can be dangerous, so follow the manufacturer's instructions and never leave the fryer unattended. Make sure children and pets are not nearby, and never use an outdoor fryer inside or an indoor fryer outside.

Frequently asked questions