Quick Guide To Heating Oil In Butterball Turkey Fryers

Deep frying a turkey is a quick way to get tender and juicy meat with a crispy texture and delicious flavor. It is important to be careful when frying a turkey, as it can be dangerous. When using a Butterball turkey fryer, it is recommended that you preheat the oil to 375° F. However, it is important to note that the time it takes to heat the oil will vary depending on the model of the fryer and the amount of oil being used. The Butterball Oil-Free Turkey Fryer, for example, requires some time to heat up and will take longer to cook the turkey than a fryer that uses hot oil.

Preheat oil to 375° F

Preheating the oil in your Butterball turkey fryer to 375° F is a crucial step in the turkey frying process. It ensures that your turkey cooks evenly and efficiently, resulting in a delicious, juicy final product. Here is a detailed guide on how to preheat your oil to the optimal temperature:

Step 1: Prepare the Fryer

Before adding oil, ensure that your Butterball turkey fryer is set up correctly and placed on a flat, stable surface. Refer to the manufacturer's instructions for any specific guidelines or safety precautions.

Step 2: Add Oil

Pour oil into the fryer, taking care not to exceed the maximum fill line indicated inside the fryer. The amount of oil needed will depend on the size of your turkey and your fryer. A general guideline is to use 2.5-3 gallons of oil for a 14-pound turkey.

Step 3: Preheat the Oil

Turn on your fryer and allow the oil to heat up. The time this takes will vary depending on the amount of oil and the power of your fryer, but it usually takes around 35-45 minutes for the oil to reach 375° F. Cover the fryer during this process.

Step 4: Monitor the Temperature

Keep a close eye on the temperature of the oil. You can use a thermometer to check that it reaches 375° F. This temperature is important, as it ensures your turkey cooks thoroughly and achieves the desired crispiness.

Step 5: Prepare the Turkey

While the oil is heating, use this time to prepare your turkey. Start by removing it from any packaging and patting it dry with paper towels. Reducing moisture is crucial to prevent oil splatter. Remove the neck and giblets, and tuck in the legs. You can also add your preferred seasonings, marinades, or injected flavors.

Step 6: Lower the Turkey into the Oil

Once the oil has reached 375° F, you are ready to carefully lower the turkey into the hot oil. First, turn off the burner or heating element. Then, slowly lower the turkey into the fryer, using a basket if available. This slow process helps prevent oil from bubbling over. Once the turkey is in the oil, turn the heat back on.

Step 7: Set the Timer

Cook your turkey for approximately 3 to 4 minutes per pound. For example, a 14-pound turkey should be cooked for 42-56 minutes. Adjust the cooking time depending on the size of your turkey.

Step 8: Check the Internal Temperature

To ensure your turkey is cooked properly, use a meat thermometer to check the internal temperature. Dark meat should be at an internal temperature of 175° F to 180° F, while white meat should be at 165° F to 170° F.

Step 9: Remove the Turkey from the Fryer

When the turkey is done, slowly lift it from the fryer and place it on a pan or paper towels to drain the excess oil. Allow the turkey to rest for about 20 minutes before carving.

Remember to exercise caution when working with hot oil, and always follow the manufacturer's instructions for your specific Butterball turkey fryer. Enjoy your delicious, crispy fried turkey!

Lower the turkey into the fryer

Lowering the turkey into the fryer is a crucial step in the turkey-frying process. Here is a detailed, step-by-step guide on how to do it safely and effectively:

Before lowering the turkey, it is essential to prepare the fryer and the turkey itself. Start by adding oil to the fryer, ensuring you do not exceed the maximum fill line. For an electric fryer, heat the oil to 375° F. While the oil is heating up, prepare your turkey by removing it from its wrapper and discarding the neck and giblets. Pat the turkey dry and apply any desired seasonings, marinades, or injected flavours. Remember to tuck in the legs.

Once the oil has reached the desired temperature, it's time to lower the turkey into the fryer. Place the basket in the hot oil for 30 seconds, then remove it. This step is important as it helps prevent the oil from bubbling over when you add the turkey. Now, carefully place the prepared turkey into the basket and slowly lower it into the hot oil. Ensure you turn the burner off while lowering the turkey to further prevent oil from bubbling over.

Take your time during this step and be cautious to avoid any potential hazards. Slowly lowering the turkey will help ensure a safe and controlled process. It is normal for the top part of the breast to remain white, even when the turkey is cooked to the proper internal temperature. This is because the turkey may not be totally immersed in the oil.

Once the turkey is fully lowered into the oil, you can turn the burner back on and continue with the cooking process, following the manufacturer's instructions for the recommended cooking time and temperature. Remember to cook the turkey according to its weight, at about 3 to 4 minutes per pound.

Cook time: 3-4 minutes per pound

When deep-frying a turkey, the cooking time depends on the weight of the bird. A good rule of thumb is to fry the turkey for 3 to 4 minutes per pound. So, for example, if you have a 14-pound turkey, you should fry it for 42 to 56 minutes.

It's important to note that the cooking time may vary slightly depending on whether you are frying the whole turkey or cutting it into pieces. If your turkey weighs 14 pounds or less, you can deep fry it whole. If it weighs 15 pounds or more, it's recommended to separate the legs and thighs from the breast and fry them separately.

In addition to the weight of the turkey, the type of fryer you are using can also affect the cooking time. For example, if you are using a Butterball XL Turkey Fryer, you may be able to fry a larger turkey without cutting it into pieces.

Step 1: Prepare the Turkey

Start by removing any packaging and taking out the neck and giblets. Completely thaw your turkey or use a fresh one. Pat the turkey dry with paper towels to remove any excess moisture. This step is important to reduce the risk of splattering when the turkey is lowered into the hot oil.

Step 2: Heat the Oil

Add oil to your Butterball Turkey Fryer, ensuring that you do not exceed the maximum fill line. Peanut oil is a popular choice for frying turkeys due to its high smoke point and neutral flavour. Preheat the oil in the fryer to 375° F. This should take around 35 to 45 minutes.

Step 3: Season the Turkey

While the oil is heating, prepare your turkey with your desired seasonings, marinades, or injected flavours. Tuck in the legs. It is important not to stuff the turkey; cook your stuffing separately.

Step 4: Fry the Turkey

Once the oil has reached the proper temperature, it's time to carefully lower the turkey into the hot oil. Place the basket in the fryer for 30 seconds before removing it and placing the turkey in the basket. This step helps prevent the turkey from sticking to the basket. Slowly lower the basket with the turkey into the fryer.

Step 5: Set the Timer

Based on the weight of your turkey, set the timer for 3 to 4 minutes of frying for every pound. For a 14-pound turkey, the timer should be set for 42 to 56 minutes.

Step 6: Check the Internal Temperature

Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F. Use a meat thermometer to check the temperature in the thickest part of the breast and thigh to ensure it's safe for consumption.

Step 7: Remove the Turkey from the Fryer

Once the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain the excess oil. Let the turkey rest for about 20 minutes before carving.

By following these steps and allowing for the appropriate cooking time of 3 to 4 minutes per pound, you can achieve a delicious and safely cooked fried turkey.

Cook temperatures for dark and white meat

When cooking a turkey, it's important to remember that white and dark meat have different cooking temperatures. White meat, or breast meat, should be cooked to an internal temperature of 157°F to 165°F, while dark meat, or meat from the legs and thighs, should be cooked to an internal temperature of 175°F to 180°F.

White meat tends to be thicker and farther from direct heat, requiring more time for heat to penetrate. Dark meat, on the other hand, is thinner and often closer to the heat source, resulting in faster cooking times.

To ensure your turkey is cooked properly, it is recommended to use a meat thermometer to check the internal temperature of both the white and dark meat. This is crucial for food safety and ensuring your turkey is juicy and tender.

When deep-frying a turkey, it is important to preheat the oil to 375°F. The cooking time for a whole turkey is about 3 to 4 minutes per pound. For a food-safe and tasty bird, make sure to follow the recommended cooking temperatures for white and dark meat.

Safety precautions

Heating oil in a Butterball turkey fryer requires a number of safety precautions to be followed to ensure safe cooking. Here are some detailed instructions to ensure safety when heating oil in a Butterball turkey fryer:

• Read the manual: Before using your Butterball turkey fryer, carefully read the instruction manual provided by the manufacturer. It will contain important safety information specific to your model.
• Children and pets: Ensure that children and pets are kept away from the deep-frying setup. They should not be allowed anywhere near the fryer to eliminate the risk of accidents.
• Manufacturer's instructions: Follow the manufacturer's instructions and warnings included with your deep fryer. In case of any deviations from the provided instructions, always follow the manufacturer's guidelines.
• Indoor/outdoor use: Never use an outdoor frying setup indoors or in any enclosed space. Similarly, never use an indoor fryer outdoors.
• Supervision: Turkey frying requires constant supervision. Do not leave the fryer unattended during the heating or cooking process. If you need to step away, ask someone else to supervise the fryer.
• Alcohol: Do not consume alcohol while frying. Stay alert and focused during the entire process.
• Preparation: Completely thaw your turkey before frying. Remove the wrapper, neck, and giblets, and pat the turkey dry before adding seasonings or marinades.
• Oil level: Do not overfill the fryer with oil. Always stay below the maximum fill line indicated in the fryer. Use the water displacement method to determine the right amount of oil needed.
• Surface: Place the fryer on a flat, stable surface away from homes, garages, wooden decks, or any flammable structures.
• Electric shock: To prevent electric shock, do not immerse the cord, plugs, or control panel in water or other liquids. Ensure that the cord does not hang over the edge of the table or counter.
• Appliance movement: Do not move the appliance while it is in use or when the oil/water is above 100°F (37°C). Always unplug the appliance before cleaning or storing.
• Appliance damage: Do not operate the appliance if the cord, plug, or appliance is damaged or malfunctioning. Contact customer service for assistance.
• Accessories: Only use accessory attachments supplied by the manufacturer. Using unauthorized accessories may cause injury.
• Lid: Always use the lid during pre-heating and cooking to retain heat and prevent splatter. Open the lid with caution to prevent burns from escaping steam.
• Oil smoking: If the oil begins to smoke, immediately turn off the appliance.
• Food addition: Add food slowly to the hot oil to avoid boil-over.
• Extension cords: Do not use extension cords with your turkey fryer as they increase the risk of entanglement, tripping, and improper heating.
• Post-frying: Allow the appliance to cool for at least 2 hours if using water, and 5 hours if using oil, before cleaning or storing.

Frequently asked questions