Emilie Meyer
The Masterbuilt Turkey Fryer is an indoor electric turkey fryer that can safely and easily fry a juicy, crisp turkey. It is an innovative, convenient, and relatively quick method of cooking a turkey, especially when compared to oven-roasting. The Masterbuilt fryer is safe to use and comes in various models, including the 10L XL Fryer Boiler Steamer, the 8L fryer, and the 20012420 electric fryer. The fryer can cook a turkey of up to 20 pounds, and the cooking time is approximately 4 minutes per pound.
| Characteristics | Values |
|---|---|
| Type of fryer | Electric |
| Fryer capacity | 8-10L |
| Turkey capacity | 12-20 lbs |
| Oil type | Peanut oil, Frying Oil Blend, or another high-heat oil |
| Oil temperature | 375-400° F |
| Marinade | Injection mixture of 1 cup of melted butter and ½ cup of garlic rub |
| Cooking time | 3-4 minutes per pound, plus 5 minutes |
| Minimum internal temperature | 165° F |
| Resting time | 10 minutes |
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$105.99 $129.99
What You'll Learn
Masterbuilt turkey fryer models
Masterbuilt offers a range of turkey fryer models that can also be used for boiling, steaming, baking, roasting, and more. The Masterbuilt 3-in-1 Deep Fryer is a popular choice for frying a turkey, and it comes in two sizes: the 10-liter fryer, which can accommodate a 20-pound turkey, and the 8-liter fryer, which can fit a 12-pound turkey.
The Masterbuilt 10L XL Electric Fryer, Boiler, and Steamer is another versatile option that allows you to fry, boil, or steam your favourite foods. This model includes safety features such as a magnetic breakaway cord and a drain valve for easy cleanup. It is also dishwasher-safe, making the cleanup process quick and convenient.
In terms of cooking time, the general rule for a Masterbuilt turkey fryer is to cook the turkey for 3 to 4 minutes per pound, plus an additional 5 minutes. It is important to ensure that the turkey is completely thawed and dry before frying, as any leftover ice or water can cause a fire. The ideal internal temperature for the turkey when it is done frying is 165°F to 180°F.
- Fill the fryer with oil up to the maximum fill line.
- Set the temperature to 375°F-400°F.
- Prepare the turkey by removing any giblets or plastic parts and thoroughly rinsing it with warm water to remove any ice crystals.
- Pat the turkey dry inside and out.
- Inject the turkey with your chosen marinade or brine and season generously.
- Put on protective gloves and slowly lower the turkey into the fryer, ensuring it is breast-side up.
- Set a timer for the appropriate cooking time based on the weight of the turkey.
- Once the timer goes off and the internal temperature of the turkey reaches 165°F to 180°F, use the drain clips to hook and fully drain the turkey.
- Allow the turkey to rest on the hooks until it is time to serve.
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Oil type and amount
When using a Masterbuilt Turkey Fryer, it is important to use the right type and amount of oil. The amount of oil you need will depend on the size of your fryer and the weight of your turkey. For example, the Masterbuilt 10L fryer can fit a 20-pound turkey, while the 8-liter fryer can fit a 12-pound turkey.
You should always fill the fryer to the maximum fill line, without overfilling it. For a 14- to 16-pound turkey in a 30-quart fryer, you will need to buy oil in bulk. Peanut oil is a popular choice, but it can be expensive. A 5-gallon box typically costs around $30. Cottonseed oil is a cheaper alternative that can also be bought in bulk.
It is important to choose an oil with a high smoke point, which means it can be heated to high temperatures without breaking down. Good options include peanut oil, corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil.
You can reuse oil for frying, but it should not be heated for more than six hours in total. Once the oil has cooled down, you can filter it through cheesecloth and store it in a cool, dry, and dark place. However, it is important to properly dispose of used cooking oil, as pouring it down the sink or toilet can clog pipes.
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Turkey prep
Thawing
If you have a frozen turkey, it's important to thaw it before frying. Ideally, you should place the turkey in the fridge a few days before you plan to cook it to allow it to thaw slowly. A good estimate is one day of thawing per 4 pounds of turkey. If you're short on time, you can also try the quick-thaw method by filling your sink with cool water and placing the turkey breast-side down, ensuring the water covers the top of the turkey.
Brining (Optional)
If you decide to brine your turkey, make sure to rinse and thoroughly dry it before putting it in the fryer. You can also sprinkle your favourite seasoning on the outside and inside of the turkey for extra flavour. Just remember to go easy on the seasoning to avoid making the bird too salty.
Preparing the Fryer
Fill the Masterbuilt turkey fryer with oil, ensuring you don't overfill it. Most indoor turkey fryers have a fill line that you should not exceed. Set the fryer to 375°F and allow sufficient time for the oil to heat up; this can take up to an hour.
Preparing the Turkey
Remove the giblets and neck from the turkey cavity. Rinse the turkey thoroughly with warm water or soak it for no more than 30 minutes to ensure all cavities are free of ice. Pat the turkey dry, inside and out, with paper towels. You can also use an injection syringe to inject your favourite marinade into the breasts, legs, thighs, and wings. Sprinkle the turkey with your chosen seasoning, coating it evenly.
Cooking Time
Always calculate the cooking time before inserting the turkey into the hot oil. The cooking time depends on the weight of your turkey; a good rule of thumb is 3-4 minutes per pound, plus an additional 5 minutes. For example, a 20-pound turkey will take approximately 80 minutes to cook.
Frying the Turkey
Put on protective gloves and slowly lower the turkey into the fryer, being careful to avoid splattering the hot oil. Cover the fryer with a lid and set a timer according to your calculated cooking time. Use a food thermometer to ensure the turkey reaches an internal temperature of at least 165°F before removing it from the oil.
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Cooking time
The cooking time for a turkey in a Masterbuilt turkey fryer depends on the weight of the turkey. The general rule is 3-4 minutes per pound, plus an extra 5 minutes. For example, a 22-pound turkey will take approximately 88 minutes (or 1 hour and 28 minutes), while a 14-pound turkey will take about 56 minutes.
It's important to note that the turkey should reach a minimum internal temperature of 165°F, which can be checked with a meat thermometer. If the turkey has not reached this temperature, it should be lowered back into the oil for another 5 minutes. Once the desired temperature is reached, turn the fryer to a minimum setting and unplug it from the power source. Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing it for carving.
Before frying, the turkey should be completely thawed and free of ice and water. The inner cavity should be checked to ensure there is no remaining ice. The Masterbuilt turkey fryer XL can accommodate a turkey of up to 20 pounds.
The Masterbuilt turkey fryer has a maximum fill line that should not be exceeded when adding oil. It is recommended to heat the oil to 375°F before frying. This can take about an hour, so it is often advised to start heating the oil before preparing the turkey.
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Safety precautions
Frying a turkey is a potentially dangerous activity that can lead to fires, burns, property destruction, and other injuries. Here are some safety precautions to follow when using a Masterbuilt Turkey Fryer:
- Always use the fryer outdoors on a flat, level, and non-combustible surface, safely away from structures, wooden decks, trees, and covered patios.
- Keep children and pets away from the fryer, even after cooking is complete.
- Be cautious of the weather. Do not operate the fryer in the rain or snow.
- Ensure you have the correct type of fire extinguisher nearby and that you are trained to use it.
- Do not leave the fryer unattended.
- Continuously monitor the oil temperature with a thermometer to prevent overheating.
- Cooking oil heated beyond its smoke point can catch fire. If you notice the oil is smoking, turn off the fryer and burner immediately.
- Ensure the turkey is completely thawed and dry before frying. Leftover ice, water, or stuffing inside the turkey can cause a fire or explosion.
- Use protective equipment, such as oven mitts, gloves, safety goggles, and stand upwind of the propane tank and fryer to avoid heat and steam exposure.
- Avoid overfilling the fryer with oil. Follow the manufacturer's instructions and fill only to the indicated maximum line.
- Choose the proper size of turkey. Typically, a bird that's 8 to 10 pounds works well.
- When inserting the turkey into the oil, do so slowly and with caution while wearing protective gloves.
- Calculate the cooking time before frying. As a rule of thumb, the cooking time is around three to four minutes per pound, plus an additional five minutes.
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Frequently asked questions
Cooking time is around 3-4 minutes per pound, plus an extra 5 minutes. Always round to the nearest full minute. For example, a 22-pound turkey will take approximately 1 hour and 28 minutes.
Heat the oil to 375° F. Allow a minimum of 55 minutes for the oil to heat through.
The Masterbuilt 3-in-1 Deep Fryer can cook a turkey of up to 20 pounds. The Masterbuilt 8-liter fryer can cook a turkey of up to 12 pounds.
The turkey should reach a minimum internal temperature of 165° F.
