Ella Walter
Deep-frying a turkey is a great way to achieve a crispy texture and delicious flavor without needing to use an outdoor fryer. Butterball has partnered with Masterbuilt to create an easy-to-use, safe indoor fryer that can fit a turkey of up to 20 pounds. The cooking time for a deep-fried turkey is approximately 3 to 4 minutes per pound, with an internal temperature of 165° F in the breast and 180° F in the thigh. However, it is important to note that there is more preparation involved in frying a turkey to ensure safety when lowering it into the hot oil.
| Characteristics | Values |
|---|---|
| Type of fryer | Electric fryer |
| Turkey weight | Up to 20 pounds |
| Turkey preparation | Fully thawed, remove wrapper, neck, giblets, and pat dry |
| Oil type | Peanut oil, frying oil blend, or other |
| Oil level | Below the fill line, with 3-5 inches of space to the top of the pot |
| Oil temperature | 375° F |
| Turkey seasoning | Any seasonings, marinades, or injected flavors |
| Cooking time | 3-4 minutes per pound |
| Internal temperature | Dark meat: 175° F to 180° F, White meat: 165° F to 170° F |
| Resting time | 20 minutes |
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$4.78
Preparation time
The preparation time for cooking a Butterball turkey in an indoor fryer varies depending on the weight of the turkey and the method of thawing. Here is a step-by-step guide to help you prepare your turkey:
Thawing the Turkey:
Start by fully thawing your turkey. You can use the refrigerator method, which is the least labor-intensive but requires more time, or cold water thawing, which is faster but demands more attention. As a rule of thumb, estimate one day of thawing per 4 pounds of turkey. For example, if you have a 12-pound turkey, you should plan to start thawing it 3 days before you intend to cook it.
Preparing the Turkey:
Once your turkey is thawed, remove it from its outer wrapping and discard any giblets or neck from the cavity. Rinse the turkey inside and out to eliminate any hidden ice crystals. Ensure that you thoroughly dry the turkey with paper towels, as moisture can cause splattering when the turkey is lowered into the hot oil. At this stage, you can also apply any desired seasonings, marinades, or injections to enhance the flavor of your turkey.
Heating the Oil:
While you are preparing the turkey, you can start heating the oil in your indoor fryer. Set the temperature to 375° F and allow it to preheat for about an hour. It is crucial not to fill the oil above the maximum fill line to prevent overflow when the turkey is added.
Lowering the Turkey:
Once the oil has reached the desired temperature, it's time to slowly and carefully lower the turkey into the hot oil. Use the metal hanger-like extension tool provided with your fryer to maintain a safe distance from any splattering oil. Lowering the turkey will take some time, so be patient and cautious during this step.
Cooking Time:
After the turkey is in the oil, set a timer, and cook it for approximately 3 to 4 minutes per pound. The total cooking time will depend on the weight of your turkey. For example, a 12-pound turkey will take around 36 to 48 minutes to cook thoroughly.
Checking Doneness:
To ensure your turkey is cooked properly, use a meat thermometer to check its internal temperature. Dark meat should reach an internal temperature of 175° F to 180° F, while white meat should be cooked to an internal temperature of 165° F to 170° F.
In summary, the preparation time for cooking a Butterball turkey in an indoor fryer includes thawing the turkey, preparing the turkey, heating the oil, lowering the turkey into the fryer, and finally, the actual cooking time. The total preparation time will depend on the weight of your turkey and the thawing method you choose.
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Cooking time
The cooking time for a Butterball turkey in an indoor fryer depends on the weight of the turkey and the temperature of the oil. It is recommended to cook the turkey for about 3 to 4 minutes per pound, with the oil heated to 375° F. This means that a 16-pound turkey, for example, would require approximately 48 to 64 minutes of cooking time. It is important to note that the preparation time for frying a turkey is longer than for roasting, as you need to fully thaw the turkey, remove the neck and giblets, and ensure that it is completely dry before frying.
When frying a turkey, it is crucial to follow safety precautions due to the high temperatures and hot oil involved. Make sure to use an indoor electric fryer, which is safer than a propane fryer. Place the fryer on a flat surface, away from walls, furniture, or other flammable objects. Before adding oil, refer to the maximum fill line indicated on your fryer to avoid overflow when the turkey is placed inside. The amount of oil needed will depend on the size of your turkey; a helpful way to measure this is to place the thawed turkey in the fryer basket, then fill the fryer with water until the turkey is barely covered. Remove the turkey and mark the waterline as a guide for adding oil.
In addition to the cooking time, it is important to allow the oil to heat up before adding the turkey. This can take about an hour, depending on the fryer. While the oil is heating, you can prepare the turkey by removing it from its wrapper, tucking the legs, and adding any desired seasonings or marinades. Once the oil is heated, place the basket in the fryer for 30 seconds, then remove and carefully lower the turkey into the basket and, subsequently, the fryer.
After frying, slowly lift the turkey from the pot and place it on a platter or paper towels to drain. Allow the turkey to stand for about 20 minutes before serving. It is important to note that the cooking time may vary slightly depending on the desired doneness and the specific model of the indoor fryer. Always refer to the manufacturer's instructions and guidelines for safe and proper use.
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Oil temperature
When frying a Butterball turkey, the oil temperature should be set to 375° F. This is the temperature to which you should preheat the oil. While the oil is heating up, you can prepare the turkey with seasonings, marinades, or injected flavours.
It is important to note that the oil temperature will likely drop when you add the turkey to the fryer. One source recommends turning the burner off when you lower the turkey into the hot oil to prevent the oil from bubbling over. Another source recommends monitoring the oil temperature and removing the turkey if the temperature drops and stays below 300° F (150° C). In this case, you should allow the oil to return to 375° F before continuing to fry the turkey.
The final internal temperature of the turkey will depend on the type of meat. Dark meat should reach an internal temperature of 175° F to 180° F, while white meat should reach an internal temperature of 165° F to 170° F. One source recommends removing the turkey from the oil when the internal temperature of the breast reaches 145° F, as the final internal temperature will then reach 155° F, resulting in a moist and juicy turkey.
It is important to follow the instructions carefully when frying a turkey due to the high temperatures involved.
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Meat temperature
The Butterball website recommends checking the temperature of your turkey half an hour before you expect it to be done. It's also a good idea to check the temperature in multiple places, as the meat may be cooked unevenly. Check the temperature in the thigh and breasts after about three hours, and pull the turkey out when both are at least 150° F.
If you don't have a meat thermometer, there are other ways to check if your turkey is cooked. You can slightly twist the drumstick—if it twists out of the joint easily, your turkey is cooked. However, this method is not as reliable as using a meat thermometer, as it doesn't give you an exact temperature.
It's important to note that cooking times can vary depending on the size of your turkey, whether it's frozen or thawed, and the accuracy of your oven temperature. Always refer to the turkey cooking chart on the package or online, and remember that it can take longer than the listed time to cook a turkey.
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Safety considerations
Frying a Butterball turkey indoors requires careful adherence to safety guidelines. Here are some essential safety considerations to keep in mind:
Use a Suitable Fryer: Opt for an electric indoor fryer specifically designed for turkeys, such as the Masterbuilt Indoor Fryer. These fryers are safer to use indoors and significantly reduce the mess and safety issues associated with traditional outdoor fryers.
Thawing and Preparation: Start with a fully thawed turkey. Thawing ensures that there are no hidden ice crystals inside the turkey, which can be hazardous when it comes into contact with hot oil. After thawing, thoroughly rinse the turkey inside and out, then dry it completely with paper towels. This step is crucial to prevent oil splatter and potential fires when the turkey is lowered into the hot oil.
Oil Level and Temperature: Always follow the manufacturer's instructions for the correct oil level in your fryer. Use a suitable type of oil, such as peanut oil, and heat it to the recommended temperature of 375° F. This temperature ensures the oil is hot enough to cook the turkey effectively without overheating.
Lowering the Turkey: When lowering the turkey into the hot oil, do it slowly and carefully. This slow lowering helps prevent the oil from bubbling over and causing a mess or potential safety hazard. Ensure you are fully prepared for this step, as it requires careful execution.
Cooking Time: Frying a Butterball turkey typically takes around 3 to 4 minutes per pound. However, it's essential to follow the manufacturer's instructions for your specific indoor fryer. Use a timer to monitor the cooking time accurately, and never leave the fryer unattended during the cooking process.
Internal Temperature: To ensure the turkey is thoroughly cooked, use a meat thermometer to check its internal temperature. Dark meat should reach an internal temperature of 175° F to 180° F, while white meat should be cooked to 165° F to 170° F.
Ventilation: Ensure proper ventilation in your cooking area. Frying a turkey can produce strong odors and potentially release smoke, so consider opening windows or using exhaust fans to maintain a well-ventilated environment.
Post-Cooking Care: After frying, slowly lift the turkey from the pot and place it on a pan or paper towels to drain the excess oil. Allow the turkey to stand for about 20 minutes before removing it from the rack or basket to ensure it is safely handled and rested.
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Frequently asked questions
It takes approximately 3 to 4 minutes per pound to cook a Butterball turkey in an indoor fryer.
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.
First, completely thaw your turkey or use a fresh turkey. Take the wrapper off, remove and discard the neck and giblets, and pat dry. While the oil is heating to 375° F, prepare your turkey with any seasonings, marinades, or injected flavors.
Place the thawed turkey in the fryer basket and put it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey and let the water drain back into the fryer. Mark the waterline and use it as a guide when adding oil to the fryer.
