Deep-Frying A Turkey: Butterball Fryer Time Considerations

Deep-frying a turkey in a Butterball fryer is a quick way to get a tender and juicy bird with a crispy texture and delicious flavour. The process involves completely thawing the turkey, adding oil to the fryer, preparing the turkey with seasonings, marinades, or injected flavours, heating the oil, and then carefully lowering the turkey into the fryer. The cooking time is approximately 3 to 4 minutes per pound, and the recommended internal temperature varies depending on the type of meat. Dark meat should reach an internal temperature of 175°F to 180°F, while white meat should reach 165°F to 170°F. After cooking, the turkey should be lifted from the pot and placed on paper towels to drain, and then allowed to stand for 20 minutes before carving.

Turkey preparation

Before frying your turkey, there are a few preparation steps you should take to ensure the best results. Here is a detailed guide on how to prepare your turkey for deep frying in a Butterball fryer:

• Start with a completely thawed turkey. If your turkey is frozen, be sure to allow enough time for it to thaw completely before frying. Place it in the refrigerator and allow approximately 24 hours for every 4 pounds of turkey.
• Remove the wrapper from the turkey and take out the neck and giblets. These should be discarded or refrigerated for another use.
• Pat the turkey dry with paper towels. Be sure to dry both the outside and inside of the cavity thoroughly.
• If desired, you can brine the turkey before frying. Brining adds moisture and flavour to the meat and helps it cook more evenly. Combine 3 cups of brown sugar, 1-2 tablespoons of mustard, 2 tablespoons of cayenne pepper, 2 gallons of cold water, and 1 head of crushed garlic cloves in a large non-metallic container. Whisk the ingredients together, then place the turkey in the brine mixture and refrigerate overnight.
• Prepare your marinade and dry rub seasonings. You can make your own or use store-bought options. For a marinade, combine oil, water, lemon juice, mustard, salt, poultry seasoning, and garlic powder. For a dry rub, mix lemon pepper seasoning, poultry seasoning, garlic powder, and onion powder.
• Inject the turkey with your chosen marinade. Use a marinade injection syringe to inject 1/2 cup of marinade into each breast and 1/4 cup into each leg and thigh.
• Apply the dry rub seasoning generously to the outside of the turkey and inside the cavity.
• Tuck the legs of the turkey to prepare it for frying.
• Place the turkey breast-side up in the fryer basket. Be sure the basket is dry and free of any moisture to minimize sticking.

Now that your turkey is prepared, you are ready to begin the frying process. Remember to exercise caution when using a deep fryer, especially when working with hot oil. Always follow the instructions carefully for safe and delicious results!

Oil temperature

For indoor deep frying using an electric Butterball fryer, preheat the oil to 375° F. This temperature is important for safety reasons due to the high heat involved. It is essential to not exceed the maximum fill line when adding oil to the fryer. While the oil is heating, you can prepare the turkey by removing it from its wrapper, discarding the neck and giblets, and patting it dry. You can also use this time to season the turkey with your desired marinades, rubs, or injections.

Once the oil has reached the ideal temperature of 375° F, carefully lower the turkey into the fryer. It is recommended to place the basket in the oil for 30 seconds before placing the turkey in the basket and slowly lowering it into the fryer. This helps prevent the oil from bubbling over.

The cooking time for the turkey is approximately 3 to 4 minutes per pound. However, it is crucial to cook the turkey to the recommended internal temperatures rather than relying solely on time. Dark meat, such as thighs and legs, should reach an internal temperature of 175° F to 180° F, while white meat, such as the breast, should reach 165° F to 170° F.

When frying a turkey outdoors using a propane deep fryer, the oil temperature should be slightly lower than when frying indoors. Preheat the oil to 350° F for outdoor frying. This lower temperature is still sufficient to cook the turkey thoroughly while reducing the risk associated with higher temperatures. As with indoor frying, prepare the turkey by removing the wrapper, discarding the neck and giblets, and patting the turkey dry. You can also season the turkey as desired while the oil heats up.

When frying a turkey outdoors, it is crucial to take safety precautions. Always fry the turkey on a flat surface, away from homes, garages, wooden decks, or any other flammable structures. Additionally, ensure that there is enough space between the fill line and the top of the pot to prevent the oil from boiling over.

In summary, maintaining the proper oil temperature is essential for deep-frying a turkey in a Butterball fryer. For indoor frying, preheat the oil to 375° F, and for outdoor frying, aim for 350° F. Always follow safety instructions and ensure the turkey is thoroughly cooked by checking its internal temperature before serving.

Cooking time

The cooking time for deep-frying a turkey depends on the weight of the turkey and the temperature of the oil. A good rule of thumb is to cook the turkey for 3 to 4 minutes per pound. For example, if you have a 10-pound turkey, you should fry it for 30 to 40 minutes.

It's important to note that the cooking time may vary slightly depending on whether you are cooking your turkey indoors or outdoors, as the oil temperature required for indoor frying is higher than that for outdoor frying. When deep-frying a turkey indoors, the oil should be preheated to 375° F. At this temperature, you should fry your turkey for about 3 to 4 minutes per pound.

On the other hand, when deep-frying a turkey outdoors, the oil temperature should be lowered to 325° F. At this lower temperature, it may take a little longer to cook the turkey, about 4 to 5 minutes per pound.

Regardless of the cooking method, it is crucial to ensure that the turkey is cooked to the recommended internal temperatures. Dark meat, such as thighs and legs, should reach an internal temperature of 175° F to 180° F, while white meat, such as the breast, should reach an internal temperature of 165° F to 170° F.

To check the doneness of your turkey, insert a meat thermometer into the thickest part of the breast and thigh, making sure it does not touch the bone. The turkey is cooked when the thermometer reads 165° F in the breast and 170° F in the thigh.

Once the turkey has reached the desired internal temperatures, remove it from the oil and place it on paper towels to drain. Let the turkey rest for about 15 to 20 minutes before carving to allow the juices to redistribute and ensure that any excess oil drains from the turkey.

It is worth noting that if you are frying a Butterball Whole Turkey, which typically weighs between 10 and 12 pounds, the cooking time may be slightly longer than 3 to 4 minutes per pound. According to Butterball's Brined Brown Sugar Deep Fried Turkey recipe, the cooking time for this particular turkey is recommended to be 3½ to 4 minutes per pound.

Meat temperature

The target temperature range depends on the type of meat: dark or white. Dark meat, such as the thighs and drumsticks, should reach an internal temperature of 175° F to 180° F. On the other hand, white meat, like the breasts, should be cooked to a temperature of 165° F to 170° F. These temperature ranges ensure that the meat is cooked thoroughly, killing any harmful bacteria.

To accurately measure the internal temperature, it is recommended to use a meat thermometer. Insert the thermometer into the thickest part of the meat, ensuring it does not touch any bones, as this can give a false reading. For whole turkeys, it is advisable to check the temperature in multiple locations, such as the breast and thigh, to ensure even cooking.

Once the desired temperature has been reached, remove the turkey from the hot oil and allow it to rest. Letting the meat rest helps to redistribute the juices and ensures a juicy, tender texture. The turkey should rest for at least 15 to 20 minutes before carving. This resting period is crucial, as it allows the meat to finish cooking gently and reach the ideal temperature for serving.

It is worth noting that the cooking time and temperature may vary slightly depending on the size of the turkey and the specific Butterball fryer model. Therefore, it is always important to refer to the manufacturer's instructions and guidelines for the specific fryer being used. Additionally, when deep-frying, it is crucial to exercise caution and adhere to safety measures to prevent any accidents or injuries.

Draining and resting

During the resting period, you can also take the opportunity to completely drain excess moisture from the turkey. To do this, place the turkey on an empty can, bottle, or tube pan and refrigerate it, uncovered, overnight. This will help to remove any remaining moisture and ensure that the turkey is as crispy as possible.

If you are brining the turkey before frying, make sure to pat it dry thoroughly with paper towels before placing it in the fryer. This will help reduce the risk of splattering oil, which can be dangerous. After frying, allow the turkey to rest for at least 15 minutes before carving to ensure that it is safe to eat and to allow the juices to redistribute.

It is important to note that the resting period is just as crucial as the frying process itself. This step should not be rushed, as it ensures that the turkey is juicy, tender, and safe to consume. The resting period also gives you time to prepare any side dishes or finish up any last-minute Thanksgiving preparations.

Frequently asked questions