Tillie Doyle
Electric turkey fryers are a popular choice for cooking a delicious bird, especially for Thanksgiving. They are safer and more convenient than traditional outdoor fryers. When it comes to cooking a 24-pound turkey in an electric fryer, there are a few important steps to follow. Firstly, it is crucial to ensure that the turkey is fully thawed, which can be done in the refrigerator or by using a quick-thaw method with cold water. After preparing the fryer with oil and preheating it to around 375° F, the turkey should be seasoned and dried before being slowly lowered into the hot oil. The cooking time for a 24-pound turkey in an electric fryer would be approximately 72 to 96 minutes, or 3 to 4 minutes per pound.
| Characteristics | Values |
|---|---|
| Turkey weight | 24 lbs |
| Electric fryer weight capacity | 12-20 lbs |
| Thawing time | 4-6 days |
| Oil type | Peanut oil, safflower oil, corn oil, or any oil with a smoking point of 450°F |
| Oil preheat temperature | 350°F-375°F |
| Oil preheat time | 45 minutes - 1 hour |
| Cooking time | 72-96 minutes (3-4 minutes per pound) |
| Turkey internal temperature | Dark meat: 175°F - 180°F, White meat: 165°F - 170°F |
| Resting time | 20 minutes |
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What You'll Learn
Electric fryer safety precautions
To cook a 24-pound turkey in an electric fryer, it is recommended to fry it for about 3-4 minutes per pound. This means that your turkey should be done in about 1 hour, excluding preparation time.
- Always wear protective gear, such as a BBQ apron, mitts, and heat-resistant gloves, to shield yourself from hot oil splatters and protect your hands and arms. Safety goggles are also recommended to protect your eyes from hot oil splatters.
- Keep children and pets away from the fryer at all times.
- Do not drink alcohol while operating the fryer.
- Never leave the fryer unattended, even for a moment.
- Ensure that the fryer is unplugged when not in use to reduce the risk of electrical shock and fire hazards.
- Keep the area around the fryer clean and free from flammable materials, such as paper towels, rags, or other debris.
- Prevent direct contact between the fryer and water or other liquids to avoid electrical malfunctions and the risk of electrocution.
- Use a heat-resistant mat or trivet when placing the fryer on a wooden surface to protect the surface and the appliance from potential damage.
- Be cautious when using an outdoor fryer, as they can easily tip over, spill hot oil, or overheat.
- Always have a fire extinguisher nearby in case of a grease fire.
- Do not attempt to fry a stuffed turkey. Cook the stuffing separately.
- Make small incisions under the turkey's neck, wings, and legs to allow the oil to drain more quickly after frying.
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Turkey preparation
Thawing
The first step in preparing your turkey is to thaw it. The refrigerator method is the least labour-intensive, but it requires more time (around one day of thawing per 4 pounds of turkey). If you're short on time, you can use the cold water method, which involves submerging your frozen turkey in cold water. However, this method requires more attention and supervision.
Brining
Once your turkey is thawed, you can brine it to add extra flavour and moisture. You can dry brine your turkey by generously coating it with salt and letting it sit in the refrigerator for several hours or overnight. Alternatively, you can wet brine by submerging the turkey in a brine solution for a few hours or overnight.
Seasoning
Before frying, you'll want to season your turkey. Remove it from its packaging and pat it dry with paper towels. You can use a paper towel to rub or spritz oil on the skin, which will help the seasoning stick better. Apply your desired seasonings, marinades, or injected flavours. You can also make small incisions under the neck, wings, and legs to allow the oil and flavours to penetrate the meat more effectively.
Safety Precautions
Deep frying a turkey requires extra caution due to the hot oil involved. Here are some safety tips to keep in mind:
- Always wear heat-resistant gloves and protective clothing, such as a BBQ apron and closed-toe shoes.
- Ensure children and pets are not allowed in the area while the fryer is in use.
- Do not leave the fryer unattended, and do not consume alcohol while operating it.
- Keep a fire extinguisher nearby in case of grease fires.
- Do not attempt to fry a stuffed turkey. Cook the stuffing separately.
- Ensure your fryer is set up on a level surface, away from vehicles, decks, trees, and structures.
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Oil temperature
The oil temperature for frying a turkey in an electric fryer is important to get right. The oil should be preheated to 375°F. This may take about an hour. It is important to note that the oil should not exceed the maximum fill line. There should be at least 3 to 5 inches from the fill line to the top of the pot so that the oil doesn't boil over.
If you are using a propane fryer, you can determine how much oil is needed by placing the thawed turkey in the fryer basket and placing it in the fryer. Then, 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 water line, and use that as a guide when adding oil to the propane fryer.
Peanut oil is the most popular type of oil used for deep-frying a turkey, but any oil with a smoking point of 450°F will work. For example, safflower oil or corn oil are good alternatives.
It is important to be cautious when lowering the turkey into the oil, as the oil will begin to bubble and rise. Take your time and do not panic. If anything seems wrong, such as oil spilling over the sides, remove the turkey and gather yourself. Lowering the basket slowly before adding the turkey helps prevent the oil from bubbling over.
If the oil in the fryer starts to smoke or exceeds 400°F, immediately turn off the burner or gas supply and wait for the oil to cool.
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Cooking time
Electric turkey fryers are safer and more convenient than traditional outdoor fryers. They can be used indoors, which means you don't have to worry about braving the cold or any other outdoor elements while cooking. However, it's important to follow safety precautions and the manufacturer's instructions for your specific model when using an electric fryer.
Before frying your 24-pound turkey, it's crucial to ensure that it is fully thawed. The refrigerator thawing method is recommended, although it requires more time. You should allow for one day of thawing per 4 pounds of turkey. So, for a 24-pound turkey, it's best to plan for at least 6 days of thawing time in the refrigerator.
Once your turkey is thawed, you can begin the frying process. Preheat your electric fryer to 375° F. This may take about an hour, depending on your model. While the oil is heating up, prepare your turkey by removing it from its wrapping and discarding the neck and giblets. Pat the turkey dry and apply your desired seasonings, marinades, or injections.
When the oil has reached the desired temperature, it's time to carefully lower the turkey into the fryer. Always wear heat-resistant gloves and exercise caution during this step to avoid splashed oil burns or fires. You can turn off the fryer burner temporarily as you lower the turkey into the hot oil to prevent the oil from bubbling over.
The cooking time for your 24-pound turkey will be approximately 72 to 96 minutes (24 pounds x 3 to 4 minutes per pound). However, it's important to use a meat thermometer to ensure that your turkey is cooked to the proper internal temperature. The dark meat should reach an internal temperature of 175° F to 180° F, while the white meat should reach an internal temperature of 165° F to 170° F.
When the turkey is done, carefully remove it from the fryer and place it on a platter or paper towels to drain. Let the turkey rest for about 20 minutes before carving and serving. Remember to unplug the fryer and allow it to cool completely before cleaning and storing it.
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Carving and serving
A 24-pound turkey will take approximately 1 hour to cook in an electric fryer. This is based on the general rule that a turkey should be fried for 3-4 minutes per pound.
Now, for the carving and serving. You've cooked the perfect turkey, so you'll want to present it beautifully. Here's a step-by-step guide to help you carve the turkey like a pro:
- Let the turkey rest for 15 to 30 minutes before you begin carving. This allows the juices to settle and be reabsorbed by the meat, making it extra juicy. It also gives you time to prepare any side dishes, salads, sauces, and other goodies to serve alongside the turkey.
- Place the turkey on a cutting board with the cavity facing towards you. Remove any butcher's twine that is still trussing the legs together.
- Slice the skin near the thigh to separate the leg from the body. Pull back on the leg, laying it flat outward, and push up on the joint from underneath. You may hear a slight pop.
- Cut around the joint and remove the leg and thigh completely. Repeat this process on the other side and set these pieces aside.
- Remove the breasts. Slice off the wings and separate them with a knife.
- For the white meat or breast, locate the grain of the meat and cut against it into serving-sized pieces. Keep the skin attached to each piece if possible, as this ensures the proper meat-to-skin ratio in every bite.
- Cut the thigh or dark meat in the same way, aiming for slices about an inch thick.
- Arrange all the pieces on a platter, adding any garnishes like fresh, curly parsley. For a bigger turkey, use a larger platter.
- Bring the beautifully carved turkey to the table and impress your guests!
Remember to keep food safety in mind when handling and serving the turkey. Always wear protective gear, such as oven gloves or mitts, when working with hot oil and handling the turkey.
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Frequently asked questions
It will take between 84 and 96 minutes to cook a 24lb turkey in an electric fryer. This is based on the general rule of thumb that you should cook a turkey for 3 1/2 to 4 minutes per pound.
The oil in an electric fryer should be preheated to 350°F to 375°F.
You should remove the turkey from its outer wrapping and discard the neck and giblets. You should then pat the turkey dry and place it breast-side up in the frying basket. You can then add your chosen seasonings, marinades or injected flavours.
The turkey is done when the dark meat is at an internal temperature of 175°F to 180°F and all white meat is at an internal temperature of 165°F to 170°F. You can check the temperature using a meat thermometer.
