Frying Turkey With Butterball Electric Fryer: How Long Does It Take?

Deep-fried turkey is a popular dish, but it can be challenging to get right. The Butterball Electric Turkey Fryer offers a simple and safe solution for cooking this tasty treat. With its unique design, the fryer uses 33% less oil than conventional fryers, making it a healthier and more economical option. It is also certified for indoor use, so you can cook your turkey in the comfort of your own home without any safety concerns. In this article, we will explore the step-by-step process of frying a turkey using the Butterball Electric Turkey Fryer, including important tips to ensure a delicious and safe cooking experience.

Thawing the turkey

However, if you're in a hurry, there is a quick-thaw method you can use. For this method, you'll need to clear out your sink and fill it with cool water. Breast-side down, place your frozen turkey into the water, ensuring that the water covers the top of the turkey. Let it sit for 30 minutes, then drain the water and repeat the process. Estimate about 30 minutes per pound of turkey. This method will take a few hours, but it will allow you to thaw your turkey on the same day you need to cook it. It's important to use cool water instead of warm water because warm water will thaw the outside too quickly while leaving the inside still frozen.

Once your turkey is thawed, you can move on to the next steps of preparing and frying your turkey. Remember to always follow the instructions carefully when using an electric fryer, especially when dealing with hot oil, to ensure a safe and enjoyable cooking experience.

Preparing the fryer and adding oil

Firstly, get your equipment ready. Place your electric fryer in a suitable location, such as a spacious kitchen or outdoors on a porch or patio. Ensure you have a flat, stable surface to work on, and always refer to the manufacturer's instructions and safety guidelines.

Now, it's time to add the oil. For an electric fryer, it is essential not to overfill. Locate the maximum fill line, usually indicated inside the fryer, and do not exceed it. The amount of oil needed will depend on the size of your fryer and the turkey. As a rule of thumb, you will need enough oil to completely submerge the turkey. If you are unsure, there is a handy trick you can use to determine the required oil level. Remove the frying basket and place the thawed turkey in the fryer. Fill the fryer with water until the turkey is barely covered. Remove the turkey, allowing the water to drain back into the fryer. The waterline you see will be the level to which you should add your oil. Remember to pat the turkey dry with paper towels after this step.

Peanut oil is a popular choice for frying turkey, but you can also use a frying oil blend or other vegetable oils. Once you have chosen your oil, carefully pour it into the fryer until it reaches the correct level.

The next step is preheating the oil. Close the lid of the fryer and set the temperature to 375°F. Preheating can take some time, often around an hour, so be sure to factor this into your preparations.

While the oil is heating up, you can prepare your turkey with any desired seasonings, marinades, or injected flavors. It is important to note that you should not stuff the turkey; instead, cook your stuffing separately.

Once the oil has reached the desired temperature, you are almost ready to start frying. Before placing the turkey into the hot oil, it is a good idea to submerge the empty fryer basket into the oil for about 30 seconds. This step helps prevent the turkey from sticking to the basket. Remove the basket from the oil, and you are now ready to place the prepared turkey inside.

Remember to exercise caution when handling hot oil, and always follow the safety guidelines provided with your electric fryer.

Preheating the oil

Firstly, check your turkey fryer's instructions for the maximum oil fill line. It's crucial that you don't overfill the fryer, as this can be dangerous and cause oil to overflow when the turkey is added. Once you've confirmed the safe fill line, add the oil to the fryer.

Now, you can start preheating the oil. Set your fryer to heat the oil to 375° F. This step can take some time, so it's a good idea to start preheating the oil about an hour before you plan to put the turkey in. Cover the fryer while the oil is heating up. You'll know the oil is ready when it reaches the set temperature of 375° F.

While the oil is preheating, you can use this time to pat your turkey dry with paper towels. Removing excess moisture from the turkey is important to reduce the risk of splattering when it's placed in the hot oil. You can also use this time to prepare any seasonings, marinades, or injections you want to add to your turkey.

Once the oil has preheated to the correct temperature, it's time to prepare your fryer basket. Carefully lower the empty basket into the hot oil and leave it there for about 30 seconds. This step helps prevent the turkey from sticking to the basket when it's added. After 30 seconds, carefully remove the basket from the oil.

Now your oil is preheated and ready for frying your turkey! Remember to always exercise caution when working with hot oil and follow the specific instructions provided by your Butterball electric fryer for the best results.

Seasoning and preparing the turkey

Thawing the Turkey:

Firstly, it is important to start with a thawed turkey. If your turkey is frozen, make sure to defrost it completely before proceeding. The recommended thawing time is 2-3 days in the refrigerator, estimating one day of thawing per 4 pounds of turkey. Keep the turkey wrapped during this process.

Removing Packaging and Giblets:

Once the turkey is thawed, remove it from its outer packaging. Take out the neck and giblets (liver, heart, gizzard) from the cavity of the turkey. These parts are usually found in a bag inside the turkey.

Drying the Turkey:

Pat the turkey dry with paper towels or a clean cloth. It is crucial to remove as much moisture as possible from the surface and cavity of the turkey. This step is important to ensure that the oil does not splatter when the turkey is added to the fryer.

Marinades and Seasonings:

While the oil in the fryer is heating up, you can prepare your turkey with your preferred seasonings or marinades. You can use a dry rub or injectable marinade, or a combination of both. Here are some options for seasonings and marinades:

• Dry Rub: Mix your chosen spices, such as garlic salt, onion salt, seasoning salt, freshly ground pepper, thyme, sage, paprika, and chilli powder. Sprinkle the rub generously all over the turkey, making sure to coat all surfaces, including the cavity. You can also rub the seasoning under the skin for extra flavour.
• Injectable Marinade: Create your own marinade by mixing spices like thyme and sage, Worcestershire sauce, garlic salt, and onion salt with oil and lemon juice. Inject the marinade into the turkey, making as few holes as possible while distributing the marinade evenly throughout the bird.
• Creole Seasoning: You can also use store-bought seasonings like Creole seasoning, which includes a blend of aromatic spices and salt. Apply the seasoning generously all over the turkey.

Resting the Turkey:

After applying the rub or marinade, it is recommended to let the turkey rest and allow the flavours to penetrate the meat. Wrap the turkey in cling wrap and refrigerate it for at least 24 hours, or up to 48 hours for optimal results.

Final Preparations:

Before placing the turkey into the fryer, there are a few final steps to ensure a safe and successful frying process:

• Preheat the oil in the fryer to 375°F.
• Spray the frying basket with a no-stick cooking spray to prevent the turkey skin from sticking to the basket.
• Place the thawed and seasoned turkey, breast-side up, into the frying basket.
• Tuck the legs of the turkey to ensure even cooking.

Now your turkey is ready to be slowly lowered into the hot oil! Remember to follow the manufacturer's instructions for your Butterball electric fryer and exercise caution when handling hot oil. Enjoy your delicious, juicy fried turkey!

Frying the turkey

Step 1: Thaw the Turkey

It is important to start with a completely thawed turkey. If you have a frozen turkey, it is recommended to place it in the fridge for 2-3 days before frying, estimating one day of thawing per 4 pounds of turkey. Alternatively, if you need to defrost the turkey quickly, you can use the "quick-thaw" method by submerging the wrapped turkey breast-side down in cool water for 30 minutes per pound.

Step 2: Set Up the Turkey Fryer and Add Oil

Remove the frying basket from the electric fryer. Fill the fryer with oil, ensuring you do not exceed the maximum fill line indicated inside the fryer. This step is crucial, as too much oil can cause overflow when the turkey is added.

Step 3: Preheat the Oil

Preheat the oil in the fryer to 375° F. This step may take longer than expected, so it is important to factor this into your planning. Allow for about an hour to reach the desired temperature.

Step 4: Season and Prepare the Turkey

Unwrap the thawed turkey and remove any giblets from the cavity. Pat the turkey dry with paper towels to reduce moisture. You can then season the turkey with your preferred marinade, seasonings, or injected flavors. It is recommended not to stuff the turkey, as the stuffing should be cooked separately.

Step 5: Fry the Turkey

Before placing the turkey into the hot oil, submerge the empty fryer basket into the oil for about 30 seconds to prevent the turkey from sticking to the basket. Then, carefully lower the turkey into the hot oil using the provided extension tool or metal hanger. Ensure you are at a safe distance from any potential splattering oil. Lower the lid of the fryer and set a timer. As a general rule, fry the turkey for about 3-4 minutes per pound. The total cooking time will depend on the weight of your turkey. For example, if your turkey weighs 14 pounds, the frying time should be between 42 and 56 minutes.

Step 6: Check the Internal Temperature

To ensure the turkey is cooked properly, it is crucial to check its internal temperature. The internal temperature of white meat should be 165° F to 170° F, while dark meat should reach 175° F to 180° F. Use a meat thermometer inserted into the breast and thigh meat to check the temperature.

Step 7: Remove the Turkey from the Fryer

Once the turkey has reached the desired internal temperature, gently lift it out of the fryer and place it on paper towels or a pan to drain the excess oil. Allow the turkey to rest for about 20 minutes before removing it from the basket and carving.

Frequently asked questions