Deep-Frying A Turkey: Butterball Fryer Time

Deep-frying a turkey in a Butterball fryer is a great way to cook a delicious and juicy bird. The process is relatively simple and can be done in a few easy steps. First, preheat the oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any desired seasonings, marinades, or injected flavours. Once the oil is hot, slowly lower the turkey into the fryer and cook for about 3 to 4 minutes per pound. The cooking time will depend on the weight of your turkey, so it's important to keep an eye on it to ensure it doesn't overcook.

How to prepare the turkey before frying

Before frying your turkey, there are a few important steps to follow to ensure it is cooked safely and to the correct temperature. Firstly, you will need to completely thaw your turkey. This is an important food safety step as it ensures that the turkey cooks evenly. Once thawed, use kitchen shears to remove the rib cage and then pat the turkey dry with paper towels.

Next, you can prepare your turkey with any seasonings, marinades or injected flavour that you desire. You can also spray the turkey generously with cooking spray. Once you have added your desired flavourings, it is time to heat the oil in your fryer. Preheat the oil to 375° F. While the oil is heating, place the turkey in the basket, skin side up.

It is important to note that the amount of oil you use will depend on the size of your turkey. A good way to determine how much oil is needed is to place the thawed turkey in the fryer basket and then place it in the fryer. Add water until the top of the turkey is barely covered. This will give you an idea of how much oil you will need to completely submerge the turkey.

Once the oil is heated, place the basket in the fryer for 30 seconds. Then, slowly lower the turkey into the hot oil. This will help prevent the oil from bubbling over. Set the timer and cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175° F to 180° F and all white meat reaches an internal temperature of 165° F to 170° F.

How to lower the turkey into the fryer

To lower the turkey into the fryer, first make sure the oil is heated to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavour that you desire. When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. The turkey may not be totally immersed in the oil, which may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.

It is important to note that you should always use caution when handling hot oil and never leave the fryer unattended. Make sure to follow the manufacturer's instructions for your specific fryer and always use the proper safety gear, such as oven mitts and eye protection.

Once the turkey is in the fryer, turn the burner back on and set the timer. Cook the turkey for about 3 to 4 minutes per pound. The cooking time may vary depending on the size of your turkey, so it is important to monitor the internal temperature of the meat to ensure it is cooked properly.

When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket. This will allow the juices to redistribute and ensure that the meat is juicy and tender.

How long to cook the turkey for

When cooking a turkey in a Butterball fryer, it's important to follow the correct timing and temperature guidelines to ensure the meat is cooked thoroughly. Here's a detailed guide on how long to cook the turkey for:

First, preheat the oil in your fryer to 375° F. While the oil is heating, prepare your turkey with any desired seasonings, marinades, or injected flavours. Once the oil is hot, turn off the burner and slowly lower the turkey into the hot oil, being careful to prevent the oil from bubbling over.

The general rule of thumb for cooking time is about 3 to 4 minutes per pound of turkey. However, it's important to use a food thermometer to check the internal temperature of the meat to ensure it's cooked to the proper temperature. For dark meat, such as the legs and thighs, cook until it reaches an internal temperature of 175° F to 180° F. For white meat, such as the breast, cook until it reaches an internal temperature of 165° F to 170° F.

It's important to note that the cooking time may vary depending on the size of your turkey and the specific model of your Butterball fryer. Always refer to the manufacturer's instructions and guidelines for your particular fryer. Additionally, when checking the temperature of the meat, insert the thermometer into the thickest part of the meat, avoiding any bones, as they can throw off the reading.

Once the turkey has reached the desired internal temperature, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for about 20 minutes before carving. This resting period allows the juices to redistribute, ensuring a juicy and tender final product.

The internal temperature the turkey should reach

The internal temperature of the turkey is the most important factor in determining whether it is cooked or not. The temperature will vary depending 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.

It is important to note that the top part of the breast may remain white even though it is cooked to the proper end temperature. This is because the turkey may not be totally immersed in the oil.

When checking the internal temperature of the turkey, it is best to use a food thermometer. Insert the thermometer into the thickest part of the meat, making sure not to touch any bones as this will give a false reading.

Once the desired internal temperature has been reached, slowly lift the turkey from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket. This will allow the juices to redistribute and ensure that the meat is juicy and tender.

What to do when the turkey is cooked

When the turkey is cooked, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket. You should then let it stand for another 10 minutes before carving.

Frequently asked questions