Ella Walter
The Masterbuilt Turkey Fryer is an indoor electric fryer that can be used to fry a turkey in a fraction of the time it would take to cook in an oven. The Masterbuilt 3-in-1 Deep Fryer can fry a turkey of up to 20 pounds without the mess and stress of a traditional outdoor fryer setup. The Masterbuilt fryer is safe and easy to use, and the lid keeps splatter contained while letting steam escape. The cooking time depends on the weight of the turkey and is approximately three to four minutes per pound.
| Characteristics | Values |
|---|---|
| Fryer capacity | 8-liter fryer: 12-pound turkey |
| 10-liter fryer: 20-pound turkey | |
| Oil temperature | 375° F |
| Thawing time | 24 hours for every 4 pounds |
| Marinade | 1 cup of melted butter and 1/2 cup of garlic rub |
| 1/2 cup of buttery Creole marinade in each breast | |
| 1/4 cup of marinade in each leg and thigh | |
| Cajun seasoning | |
| Cooking time | 3.5 to 4 minutes per pound |
| 3 minutes per pound, plus 5 minutes | |
| 15-20 minutes per pound (roasting time) | |
| 64 minutes (based on 4 minutes per pound) | |
| Final temperature | 165° F |
| 180° F | |
| 170° F (breast) | |
| 185° F (thigh) |
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What You'll Learn
Turkey preparation
Before frying your turkey, make sure it is completely thawed. If it is frozen, allow approximately 24 hours for every 4 pounds of turkey to thaw in the refrigerator. It is very important that the turkey is free of ice and water, so double-check the inner cavity.
Next, remove the giblets and neck. If present, remove and discard the plastic leg holder and pop-up timer. Rinse the turkey thoroughly with warm water or completely cover it with warm water and soak for no more than 30 minutes to ensure the cavities are free of ice.
Pat the turkey completely dry on the outside and inside of the cavity with paper towels. Using an injection syringe, inject the marinade of your choice into the breasts, legs, and thighs. You can also rub the outside of the turkey and the inside of the cavity with spices or seasoning.
Place the turkey breast side up in the fryer basket. Slowly lower the basket into the hot oil, being careful not to splatter hot oil. Cover with the lid.
The cooking time is approximately three to four minutes per pound, plus five minutes. Always round to the next full minute. Using a food thermometer, make sure an internal temperature of at least 165 degrees Fahrenheit is reached before removing the turkey from the oil.
When the turkey is done, slowly lift it out of the oil and hook the basket on the side of the pot to allow excess oil to drain. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing it for carving. The turkey can remain in the basket to cool until ready to serve.
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$116.99 $179.99
Oil type and temperature
The type and amount of oil you use in your Masterbuilt electric fryer will depend on the size of your fryer and the weight of your turkey. For example, the 10-liter fryer can cook a 20-pound turkey, while the 8-liter fryer can cook a 12-pound turkey. Check the maximum line inside your fryer, and fill it with oil up to that line. Do not overfill.
Peanut oil is a good option for deep-frying a turkey. You can find large containers of peanut oil at Costco or your local supermarket.
Before frying, make sure your turkey is completely thawed and dry. Any leftover ice or water can cause a fire. Double-check the inner cavity of the turkey to ensure there is no water or ice.
Heat the oil to 375° F. Allow a minimum of 55 minutes for the oil to heat through. During this time, you can prepare the turkey with a marinade of your choice and rub it with spices.
Once the oil has reached the desired temperature, slowly lower the turkey into the hot oil, being careful not to splatter the hot oil.
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Marinade and seasoning
When it comes to seasoning and marinating your turkey, there are a few steps to follow. Firstly, ensure your turkey is completely thawed, leaving it in the refrigerator for approximately 24 hours for every 4 pounds of weight. Next, remove any giblets and the neck, as well as the plastic leg holder and pop-up timer, if present. Rinse the turkey thoroughly with warm water, ensuring the cavities are free of ice. You can soak the turkey in warm water for up to 30 minutes for this.
Once clean, pat the turkey dry, inside and out, with paper towels. Now, it's time to inject your marinade. You can purchase a pre-made marinade and injecting syringe, or make your own. One recipe suggests combining 1 cup of melted butter with 1/2 cup of garlic rub, while another suggests a buttery Creole marinade, injecting 1/2 cup into each breast and 1/4 cup into each leg and thigh. You can also sprinkle the outside of the turkey and the inside of the cavity with Cajun seasoning.
If you're making your own marinade, you can experiment with different herbs and spices, as well as ingredients like butter, hot sauce, and lime juice. It's important to inject the marinade slowly and evenly throughout the turkey to ensure it's well-distributed. Once the marinade is injected, you can also apply a dry rub seasoning to the outside of the turkey for extra flavour.
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Cooking time
The cooking time for a turkey in a Masterbuilt electric fryer depends on the weight of the turkey and the size of the fryer. For example, the 10-liter fryer can cook a 20-pound turkey, while the 8-liter fryer can cook a 12-pound turkey.
The general rule for cooking time is three to four minutes per pound, plus an additional five minutes. For example, if you have a 16-pound turkey, you should fry it for 53 to 56 minutes (16 pounds x 3.5 minutes = 56 minutes, and 16 pounds x 4 minutes = 64 minutes). Always round the cooking time to the next full minute.
It's important to note that the turkey should be completely thawed and dry before frying. Any leftover ice or water can cause a fire. After preparing the turkey, fill the Masterbuilt electric fryer with oil to the MAX line and heat the oil to 375° F. This process can take a minimum of 55 minutes.
Once the oil is hot, slowly lower the turkey into the fryer basket, breast side up, and cover with the lid. Fry the turkey for the calculated time, then check the doneness with a meat thermometer. The turkey is done when the internal temperature reaches a minimum of 165° F. If the turkey has not reached this temperature, lower it back into the oil for an additional five minutes.
When the turkey is done, turn the fryer to the minimum setting and unplug it from the outlet. Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing it for carving.
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Carving and serving
Once your turkey has finished frying, lift the basket out of the oil slowly and hook it onto the side of the pot to let the excess oil drain. You can then attach the basket to the rim of the fryer above the oil vat, so the turkey can drain and cool without creating a mess.
Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing it for carving and serving. You can leave the turkey in the basket to cool until you are ready to serve it.
When you are ready to carve, insert a meat thermometer into the thickest, meatiest part of the breast. The turkey is ready to be served when the thermometer reads a minimum of 165° F. If the turkey has not reached this temperature, carefully lower it back into the oil for another 5 minutes, then check again.
Once the turkey has reached the correct temperature, turn the fryer to its minimum setting and unplug it from the power source. You can then begin to carve and serve your juicy, crispy turkey.
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Frequently asked questions
The cooking time is around three to four minutes per pound, plus an extra five minutes. Always round to the next full minute. For example, if you have a 16-pound turkey, you should cook it for around 52 to 61 minutes.
You can use a meat thermometer to check. The turkey is done when the thermometer, inserted into the meaty part of the breast, reads 165° F. If the turkey is not done, lower it back into the oil for an additional 5 minutes.
Thaw the turkey completely if it is frozen. Then, fill the fryer with oil to the MAX line and heat to 375° F. Remove the giblets, neck, and any plastic parts. Rinse the turkey thoroughly with warm water and pat it dry with paper towels.
