Frying Quail In A Turkey Fryer: How Long Should It Take?

Frying quail in a turkey fryer is a quick and easy way to prepare this delicacy. The process involves deep-frying a whole quail in hot oil, resulting in a crispy, golden-brown skin and tender, juicy meat. The recommended frying time is about 3 1/2 to 4 minutes per pound, with the oil preheated to 350 degrees Fahrenheit. This method of cooking quail offers several benefits, including speed, moist and flavorful meat, and a versatile cooking experience as you can experiment with different flavors and seasonings.

Preparing the quail

Once the quail is prepared, create a marinade with your preferred ingredients. Dip the quail in the marinade, ensuring it is well coated, and leave it covered for at least an hour. You can also leave it in the fridge for a few hours to help the marinade stick to the quail.

If you are working with wild quail, it is recommended to brine the quail before frying. To do this, submerge the quail in a brine of 1/4 cup kosher salt to 4 cups water for 4 to 8 hours. Store-bought quail do not need to be brined.

When you are ready to fry the quail, heat oil in a large pan or Dutch oven to 325°F. You want the oil to be deep enough to almost submerge the quail. While the oil is heating, remove the quail from the marinade and let it drain in a colander. Do not shake off the excess marinade.

Once the oil is hot, place flour and salt into a plastic bag and shake to combine. Put a few quail into the bag and shake to coat them in flour. You can then choose to let the battered quail rest on a rack to absorb the moisture and create an extra crispy crust. Repeat this process until all the quail are coated in flour.

Now you are ready to fry the quail! Fry each side for about 4 to 5 minutes, adjusting the heat as needed to maintain a steady sizzle. Turn the quail over and fry for an additional 3 to 4 minutes. It is important to fry in batches to avoid overcrowding the pan.

Once the quail are golden brown and cooked through, remove them from the oil and let them rest on a rack or paper towel to drain any excess oil. Your quail are now ready to be served and enjoyed!

Marinating the quail

Choosing a Marinade

There are many different marinades you can use to flavour your quail. Acid-based marinades are a great option as they enhance the flavour and tenderise the meat. You can use citrus juice (lemon, lime, orange, or pineapple), buttermilk, yoghurt, wine, or even milk. Oil will also keep the meat moist and create a crisp skin. Extra-virgin olive oil is a good choice as it has emulsifiers that help the oil penetrate the meat deeper and faster.

• Mediterranean marinade: 1/3 cup extra-virgin olive oil, 1/4 cup fresh lemon or orange juice, 2-3 tablespoons of fresh minced herbs (dill, rosemary, or oregano), 1 large minced garlic clove, sea salt, and freshly ground black pepper.
• Asian Ginger-Cilantro marinade: 1/3 cup safflower oil, 2 tablespoons Chinese cooking wine or dry sherry, 3 tablespoons Chinese black vinegar or red wine vinegar, 1/4 cup brown sugar, 1 teaspoon Asian sesame oil, 1 tablespoon grated ginger root, 1 large garlic clove, and 1/2 bunch of fresh cilantro leaves.
• Chinese-Flavour marinade: 1 small bottle of your favourite barbecue sauce, 1/3 cup Chinese hoisin sauce, 1/4 cup Chinese cooking wine or dry sherry, 2 green onions (chopped), 1 small hot chilli (optional), and 1 or 2 garlic cloves (minced).

Preparing the Quail

Before you start marinating, you can split the quails open along the back and remove the backbone to allow them to lie flat. You can also cut the quail in half.

Marinating Time

Place the quail in a large glass or plastic bowl, or a zip-lock freezer bag, with the marinade. Turn the quail to ensure both sides are coated. Cover and refrigerate for at least 2 hours or up to overnight, turning occasionally. Do not marinate for longer than this as it could adversely affect the texture of the meat.

Grilling the Quail

Let the marinated quail stand at room temperature for about 30 minutes before grilling to ensure even cooking. Drain the quail and pat them dry. Place the quail on a hot grill, skin-side down, and cook for 5-7 minutes per side. The internal temperature of the quail should reach 165 F.

Serving

Serve the grilled quail with wedges of fresh lemon or lime to enhance the flavours. Plan on serving 2-3 quail per person. Leftovers will taste great the next day!

Preheat the fryer

Preheating the fryer is an important step in the turkey frying process. It is crucial to follow the instructions carefully, especially when frying indoors. Firstly, remove the turkey from its packaging and take out the neck and giblets. It is important to pat the turkey dry at this stage.

The next step is to add oil to the fryer. Be careful not to exceed the maximum fill line. Preheat the oil to 375° F. While the oil is heating up, you can prepare the turkey by seasoning it or adding any desired marinades or injected flavours. Tuck the legs of the turkey before frying.

Once the oil has reached the desired temperature, carefully place the basket in the fryer for 30 seconds. Then, remove the basket from the oil, place the turkey inside, and slowly lower it back into the fryer. The oil may not cover the entire turkey, which can result in the top part of the breast remaining white, even when cooked through.

Cooking the quail

First, prepare the quail. Take them out of the packaging and clean them with salt and vinegar. Rinse them with water. You can then cut the quail in half using a kitchen knife or scissors. If you want to minimise bones, you can cut out the backbones to flatten the birds. You can also pull out the ribs and snip the saber bone.

Next, prepare a marinade. You can use a mixture of buttermilk, Italian seasoning or mixed chopped fresh herbs, paprika, garlic powder, cayenne, and salt. Coat the quail with the mixture and leave it to sit for at least an hour, or up to 8 hours.

Now, heat up your turkey fryer. Add oil to the fryer, making sure not to exceed the maximum fill line. Preheat the oil to 325°F to 350°F.

While the oil is heating, prepare the quail. Take the quail out of the marinade and let it drain in a colander. You can then coat the quail with flour. Put the quail into a plastic bag with flour and shake to coat. If you want your quail extra crispy, let the coated quail sit on a rack until the flour absorbs the moisture from the coating. You can then give them a second coating of flour.

Once the oil is heated, slowly lower the quail into the fryer. Cook the quail for about 3 to 5 minutes, then turn them over and cook for another 3 to 4 minutes. You may need to cook the quail in batches to avoid overcrowding the fryer.

When the quail are done, remove them from the fryer and let them drain on a rack set over paper towels. Serve hot or at room temperature.

Tips

• You can brine the quail before frying. Submerge the quail in a brine of 1/4 cup kosher salt to 4 cups water for 4 to 8 hours.
• Make sure to pat the quail dry before coating them with flour. This will help the flour stick and prevent the oil from popping.
• You can season the quail with salt and pepper before frying.
• For crispier skin, let the coated quail sit on a wire rack for about 15 minutes before frying.
• You can reheat the quail in a low oven (about 250°F) for no more than 15 minutes, but the texture will not be the same.

Resting the quail

During the resting period, it is important to keep the quail warm. One way to do this is to tent it loosely with foil. This will help to hold in the heat without making the quail sweaty. Another option is to place the quail in a warm oven, set to a low temperature, such as 200°F (93°C). This will keep the quail warm without continuing to cook it.

If you are frying multiple batches of quail, it is important to keep the first batch warm while the others are cooking. One way to do this is to use a warming drawer set to a low temperature. Alternatively, you can place the quail on a heatproof plate and set it over a pan of simmering water. This will keep the quail warm and moist until you are ready to serve it.

For example, if you are aiming for an internal temperature of 165°F (74°C), you should remove the quail from the fryer when it reaches 160°F (71°C). This is because the temperature will continue to rise during the resting period, and you don't want to overcook the quail. Overcooking can result in dry, tough meat, which is not desirable.

Frequently asked questions