Frying Turkey Breast: Masterbuilt Fryer Time Guidelines

Frying a turkey in a Masterbuilt fryer is a great way to get a delicious, juicy bird without the mess and stress of a traditional deep fryer. Masterbuilt fryers are safe to use indoors and can produce a fried turkey in a fraction of the time it would take to cook in an oven. In this article, we will cover everything you need to know about frying a turkey breast in a Masterbuilt fryer, including preparation, cooking time, and safety precautions.

Turkey preparation: thawing, injecting, and seasoning

When preparing a turkey for frying in a Masterbuilt fryer, there are several steps to follow to ensure it is cooked safely and to maximise flavour.

Thawing

Firstly, it is important to safely defrost your turkey. The USDA recommends three safe ways to defrost a turkey: in the refrigerator, in cold water, and in a microwave oven. The refrigerator method is the safest, as the turkey will thaw at a consistent, safe temperature. This method takes time, so allow one day for each 4-5 pounds of weight. For a 16-pound turkey, this will take about four days. Once thawed, the turkey is safe for another two days, so you can start this process six days before you plan to cook it.

The cold water method involves leaving the turkey in its original wrapping and submerging it in a sink of cold water, changing the water every 30 minutes. This method takes about 30 minutes of defrosting time per pound.

The microwave method should be done according to the manufacturer's instructions for your microwave, but generally, it takes about 6 minutes per pound.

Injecting

Once your turkey is thawed, it is time to inject it with flavour. You can use a mixture of butter, herbs, and spices, or try a marinade. A simple mixture of broth, butter, lemon, garlic, pepper, and salt delivers moisture and flavour. You can also try a Cajun-inspired injection with lemon, onion powder, garlic powder, crab boil, olive oil, butter, Cajun seasoning, Tabasco, and cayenne. This injection is a great choice for a fried turkey as the hot oil won't wash away the flavours.

Seasoning

You can season your turkey with salt and pepper, as well as herbs like rosemary, thyme, and sage. Season under the skin to get the most flavour, and inside the turkey to get the seasoning into all the nooks and crannies. You can also try coating the turkey with flavoured butter, or a glaze.

Once you have seasoned your turkey, it is ready to be fried in the Masterbuilt fryer.

Frying time: 3-4 minutes per pound

Frying a turkey in a Masterbuilt fryer is a straightforward process, but it's important to follow some key steps to ensure a delicious and safe outcome. Here's a detailed guide with a specific focus on the frying time of 3-4 minutes per pound:

Preparation:

Before frying, you must prepare the turkey and the fryer. Start by thawing the turkey completely if it's frozen. Allow approximately 24 hours for every 4 pounds of turkey. It's crucial to ensure the bird is free of any ice or water, especially inside the cavity. Pat the turkey dry with paper towels—this step is essential for achieving a crispy skin. Next, prepare the marinade or brine of your choice. Inject the turkey with the marinade, using a ratio of about one ounce per pound. You can also rub spices or a dry rub seasoning mix generously over the turkey, inside and out.

Now, let's turn our attention to the Masterbuilt Fryer. Place the fryer on a flat, stable surface outdoors, ensuring sufficient space around it for safety. Attach the propane tank and carefully check all connections for any leaks. Add the recommended amount of oil, following the manufacturer's instructions, and preheat the fryer to around 375°F.

Frying:

With the fryer preheated and the turkey prepared, it's time to fry. Using a sturdy tool like a turkey fryer hook or basket, carefully and slowly lower the turkey into the hot oil. Be cautious to prevent any oil splatters. Once the turkey is submerged, set the timer. For a frying time of 3-4 minutes per pound, multiply the weight of your turkey by the chosen time per pound. For example, if you have a 12-pound turkey and are frying for 3.5 minutes per pound, you'll fry for 42 minutes (12 pounds x 3.5 minutes).

During the frying process, it's important to monitor the oil temperature and adjust the flame to maintain a consistent frying temperature. Additionally, keep safety at the forefront. Always use protective gloves and clothing to shield yourself from potential hot oil splatters. Keep a fire extinguisher nearby as a precaution.

Checking for Doneness:

When the timer goes off, carefully lift the basket out of the hot oil. Insert a meat thermometer into the meaty part of the breast to check if the turkey is cooked. It should reach an internal temperature of at least 165°F. If the turkey hasn't reached this temperature, carefully lower it back into the oil and fry for an additional 5 minutes before checking again.

Resting and Serving:

Once the turkey reaches the desired temperature of 165°F or above, turn the fryer to a minimum setting and unplug it from the power source. Allow the turkey to rest and drain in the fryer basket for about 10 minutes. The turkey can remain in the basket to cool until you're ready to serve it.

Oil type and amount: 2-4 gallons of peanut oil

The amount of oil you need to fry a turkey in a Masterbuilt fryer depends on the size of the turkey and the fryer model. For a 10-14 pound turkey, you'll need 2-4 gallons of oil to completely submerge the bird. The Masterbuilt 10L fryer, for instance, can accommodate up to a 20-pound turkey, while the 8-liter fryer can fry up to a 12-pound turkey.

Peanut oil is the preferred choice for frying a turkey in a Masterbuilt fryer. It has a high smoke point, which means it can withstand the high temperatures required without breaking down and producing unpleasant flavors. Other suitable oils include canola oil and vegetable oil.

When filling the fryer, always refer to the manufacturer's instructions and do not overfill. Look for the max fill line and make sure to stop filling when you reach it.

Fryer setup: safety, placement, and preheating

Before you begin frying your turkey breast in the Masterbuilt Turkey Fryer, there are several important steps to ensure your safety and the optimal placement and preheating of the fryer.

Safety

It is crucial to prioritize safety when working with hot oil and turkey frying. Here are the key safety considerations:

• Ensure the fryer is set up on a stable, outdoor location. Never use the fryer indoors.
• Check the drain valve and safety cap to ensure they are in the correct position before plugging in the unit.
• Always use high-heat oil suitable for frying, and never overfill the fryer. Fill the oil only up to the designated fill line.
• Completely thaw the turkey and ensure it is free of ice, water, and moisture. Leftover ice or water can cause a fire.
• Double-check the inner cavity of the turkey to remove any ice or water.
• Before placing the turkey in the hot oil, make sure it is thoroughly dry.
• Wear protective gloves when handling the turkey to avoid any accidental burns.

Placement

Place the Masterbuilt Turkey Fryer on a stable, level surface outdoors. This ensures the fryer is secure and reduces the risk of accidents.

Preheating

Once the fryer is safely set up and the turkey is prepared, you can begin preheating:

• Fill the inside pot of the fryer with oil up to the designated fill line. Do not overfill.
• Set the outer control dial to 375-400 degrees Fahrenheit.
• Cover the fryer with the lid to retain heat.
• Allow a minimum of 55 minutes for the oil to heat up before inserting the turkey.
• During the preheating time, you can prepare the turkey by injecting marinade or brine and applying your chosen seasonings.

Turkey size: 10-14 pounds

Frying a 10-14 Pound Turkey Breast in a Masterbuilt Fryer

When frying a turkey breast in a Masterbuilt Fryer, the cooking time will depend on the size of the turkey. For a turkey breast weighing between 10 and 14 pounds, the frying time will typically range from 40 to 45 minutes. It's important to keep in mind that this is a general guideline, and the actual cooking time may vary based on factors such as the specific model of your Masterbuilt Fryer and the unique characteristics of the turkey breast, including its shape and exact weight. Always refer to the instructions provided by the manufacturer of your Masterbuilt Fryer for precise guidelines and safety precautions.

Before initiating the frying process, ensure that your turkey breast is completely thawed and dried. Remove any packaging material and use paper towels to pat the surface dry. You also have the option to apply a dry rub or inject your preferred marinade to enhance the flavor, but this step is entirely optional and depends on your personal preference. Keep in mind that any additional seasonings or marinades might slightly extend the frying time.

Now, let's outline the steps to follow:

Step 1: Prepare the Masterbuilt Fryer

Fill the fryer pot with peanut oil or any other suitable cooking oil designed for deep frying. Follow the minimum and maximum fill lines indicated in the instructions for your Masterbuilt Fryer. Set your fryer to maintain a temperature of 375°F (190°C). Maintaining a consistent temperature throughout the cooking process is crucial, so be sure to adjust the burner accordingly.

Step 2: Fry the Turkey Breast

Once the oil has reached the desired temperature, carefully lower the turkey breast into the hot oil using a turkey fryer hook or a sturdy metal ladle. Ensure that the turkey breast is fully submerged in the oil for even cooking.

Step 3: Frying Time

For a 10-14 pound turkey breast, the approximate frying time is 40 to 45 minutes. However, it's important to monitor the frying process and adjust the timing as needed. The key to achieving a perfectly fried turkey breast is to maintain a consistent oil temperature and avoid overcooking.

Step 4: Check for Doneness

After 40 minutes, use a meat thermometer to check the internal temperature of the turkey breast. Insert the thermometer into the thickest portion of the meat, ensuring that it does not come into contact with any bone. The turkey breast is safely cooked when it reaches an internal temperature of 165°F (74°C). If the turkey has not yet reached this temperature, continue frying in 5-minute intervals until it does.

Step 5: Remove and Rest

Once the turkey breast has reached the desired internal temperature, carefully lift it out of the oil using the hook or ladle and place it on a wire rack or a paper towel-lined tray to drain any excess oil. Allow the turkey breast to rest for a minimum of 10 to 15 minutes before carving. This resting period is essential, as it allows the juices to redistribute, ensuring a moist and juicy final product.

Remember to exercise caution when working with large quantities of hot oil. Always adhere to the safety instructions provided by the manufacturer of your Masterbuilt Fryer, including wearing appropriate protective attire and maintaining a safe distance during the frying process.

Frequently asked questions