Frying Turkey: Masterbuilt Fryer Timing Perfection

Frying a turkey in a Masterbuilt fryer is a quick and easy way to get a delicious, juicy bird. 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 setup. The whole process is safe, peaceful, and takes a fraction of the time it would take to cook a turkey in the oven.

Turkey fryer setup

Step 1: Prepare the fryer

Before plugging in your Masterbuilt Turkey Fryer, make sure the drain valve is in the off position and that the safety cap is mounted. Check the max fill line and fill the fryer with oil of your choice, ensuring it is suitable for high heat. Do not overfill. Plug the unit in and set the temperature to 375° F. Allow a minimum of 55 minutes for the oil to heat up.

Step 2: Prepare the turkey

Thaw the turkey completely if frozen. To properly thaw a frozen turkey in the refrigerator, allow approximately 24 hours for every 4 pounds. Remove any giblets and the 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 inner cavity is free of ice.

Pat the turkey completely dry, inside and out, with paper towels. Inject the turkey with your chosen marinade or brine using an injection syringe. A general rule is to inject a ratio of one ounce per pound. You can also add dry seasonings to the outside and inside of the turkey.

Step 3: Fry the turkey

Before placing the turkey in the basket, spray it with nonstick spray. Put on protective gloves and slowly lower the turkey into the fryer, being careful not to splatter hot oil. Set the timer according to the weight of your turkey—a good rule of thumb is to fry for 3 to 4 minutes per pound.

Step 4: Check the temperature

Once the timer goes off, check the internal temperature of the turkey using a meat thermometer. Insert it into the meaty part of the breast; the turkey is done when it reaches 165° F. If the turkey is not done, carefully lower it back into the oil for an additional 5 minutes.

Step 5: Rest and serve

Once the turkey reaches the desired temperature, turn the fryer to a 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. The turkey can remain in the basket until you are ready to serve it.

Turkey preparation

Thawing

If your turkey is frozen, it is important to thaw it completely before frying. Allow approximately 24 hours for every 4 pounds of turkey when thawing in the refrigerator.

Rinsing and Drying

Once thawed, rinse the turkey thoroughly with warm water, or completely cover it with warm water and soak for no more than 30 minutes to ensure that any ice crystals or cold parts are removed and that the cavities are free of ice. Pat the turkey completely dry on the outside and inside the cavity with paper towels.

Marinade and Seasoning

Prepare your chosen marinade or brine and inject the turkey with it at a ratio of one ounce per pound. Alternatively, you can use a store-bought injecting marinade. Inject 1/2 cup of the marinade into each breast and 1/4 cup into each leg and thigh.

Next, sprinkle the turkey generously with your chosen dry rub seasoning, ensuring that the outside of the turkey and the inside of the cavity are completely coated. You can use a store-bought dry rub seasoning if you prefer.

Frying Basket

Before placing the turkey in the frying basket, spray it with nonstick spray. Then, place the turkey breast-side up in the basket.

Lowering into the Hot Oil

Slowly and carefully lower the basket into the hot oil, being cautious not to splatter the hot oil. Always wear protective gloves when handling the turkey to avoid burns.

Cooking Time

The cooking time will depend on the weight of your turkey. As a rule of thumb, fry the turkey for 3 to 4 minutes per pound. For example, if you have a 12-pound turkey, you will fry it for approximately 36 to 48 minutes.

Checking for Doneness

After frying for the recommended time, lift the basket out of the oil slowly. Insert a meat thermometer into the meaty part of the breast; the turkey is done when it reaches an internal temperature of 165°F. If the turkey has not reached this temperature, carefully lower it back into the oil and fry for an additional 5 minutes before checking again.

Resting and Draining

Once the turkey has reached the desired temperature, turn the fryer to the minimum setting and unplug it from the power source. Allow the turkey to rest and drain in the fryer basket for at least 10 minutes before removing it for carving. The turkey can remain in the basket to cool until you are ready to serve it.

Oil temperature

Firstly, it is important to choose the right type of oil for frying. Peanut oil is a popular choice for frying turkey, but you can also use other types of high-heat oils. Ensure you have enough oil to fill your Masterbuilt fryer to the MAX line. For a 10-liter fryer, you will need approximately 2-3 gallons of oil.

Once you have the right oil and enough of it, it's time to heat things up. Set your fryer to 375° F (some sources recommend heating up to 400° F). Allow a minimum of 55 minutes for the oil to heat up properly. Do not put the turkey into the oil until it has reached the desired temperature. You can use the time while the oil is heating to prepare your turkey with a marinade and spices.

When the oil has reached the correct temperature, it's time to carefully lower the prepared turkey into the fryer. This should be done slowly and with caution to avoid splattering hot oil. Use protective gloves to handle the turkey and lower it breast-side up into the fryer.

The cooking time will depend on the weight of your turkey. As a general rule, fry the turkey for 3 to 4 minutes per pound. For example, if you are frying a 12-pound turkey, it should take approximately 36 to 48 minutes. However, it is important to use a meat thermometer to ensure the turkey is cooked to the correct internal temperature. The turkey is done when the meat thermometer inserted into the meaty part of the breast reads 165° F. If the turkey has not reached this temperature, carefully lower it back into the oil for an additional 5 minutes and check again.

Once the turkey has reached the desired internal temperature, 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 carving. Your juicy and crispy fried turkey is now ready to be served!

Cooking time

The cooking time for frying a turkey in a Masterbuilt fryer depends on the weight of the turkey and the temperature of the oil. It is recommended that you fry a completely thawed turkey for 3 to 4 minutes per pound at 375°F. For example, if you are frying a 12-pound turkey, you should fry it for 36 to 48 minutes.

Before frying, make sure to thaw the turkey completely and ensure that it is free of ice and water, including the inner cavity. Double-check the cavity to ensure there is no water left inside. It is crucial that the turkey is completely dry before frying, as any leftover ice or water can cause a fire.

When you are ready to fry, fill the Masterbuilt fryer with oil to the maximum fill line. Do not overfill. Heat the oil to 375°F. While the oil is heating, prepare the turkey by injecting it with a marinade of your choice and rubbing it with spices or a dry rub seasoning.

Once the oil has reached the desired temperature, slowly lower the turkey into the hot oil, being careful not to splatter the hot oil. Cover the fryer with a lid. Fry the turkey for the calculated time, based on the weight and the recommended minutes per pound.

After frying, use a meat thermometer to check if the turkey is cooked. Insert the thermometer into the meaty part of the breast; the turkey is done when it reaches an internal temperature of 165°F. If the turkey has not reached this temperature, carefully lower it back into the oil and fry for an additional 5 minutes.

Once the turkey is cooked, turn the fryer to the minimum setting and unplug it from the power source. Allow the turkey to rest and drain in the fryer basket for about 10 minutes before removing it for carving. The turkey can remain in the basket to cool until you are ready to serve it.

Safety precautions

Frying a turkey can be a dangerous task, so it is important to take the necessary safety precautions. Here are some detailed instructions to ensure you fry your turkey safely:

Before you begin, make sure your Masterbuilt Turkey Fryer is set up correctly. Check that the drain valve is in the off position and that the safety cap is mounted before plugging it in. Ensure the fryer is on a stable, level surface, and keep children and pets away from the fryer at all times.

Only use the fryer indoors if it is an indoor model, such as the Butterball Indoor Electric Turkey Fryer. Otherwise, use it outdoors, in an open, well-ventilated area, and keep it away from walls and other flammable objects. Make sure you have a fire extinguisher nearby in case of emergency.

Completely thaw your turkey and ensure it is dry, both inside and out. Leftover ice, water, or marinade can cause oil splatter and fire. Double-check the inner cavity for any ice or water.

When filling the fryer with oil, do not overfill it. Only fill it to the maximum fill line indicated. Peanut oil is a good choice for frying turkey.

Preheat the oil to 375°F. Do not preheat the oil with the turkey inside the fryer. Always wait until the oil has reached the desired temperature before carefully lowering the turkey into the hot oil.

Always wear protective gloves when handling the turkey to avoid burns. Slowly lower the turkey into the fryer, being careful not to splatter the hot oil. Keep your face and body away from the fryer when lowering the turkey.

Use a food thermometer to check that the turkey has reached an internal temperature of at least 165°F. If it hasn't, return it to the oil for a maximum of 5 additional minutes.

Once the turkey is cooked, 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 at least 10 minutes before removing it for carving.

Always follow the manufacturer's instructions for your specific Masterbuilt Turkey Fryer model, and do not leave the fryer unattended during use.

Frequently asked questions