Cody Casey
Frying a turkey is a great alternative to roasting, as it significantly reduces cooking time. The Butterball Electric Turkey Fryer is an indoor fryer that can handle a 16-20 pound turkey. The fryer requires 2.75 gallons of oil, preferably peanut oil, and the cooking time is about 3 to 4 minutes per pound. It is important to note that the turkey must be fully thawed before frying and completely dry to avoid splattering when lowered into the oil. The dark meat should be cooked to an internal temperature of 175° F to 180° F, while the white meat should reach an internal temperature of 165° F to 170° F. Always exercise caution when frying a turkey, as it can be dangerous.
How to Cook a Turkey Using a Butterball Electric Turkey Fryer
| Characteristics | Values |
|---|---|
| Type of fryer | Indoor Electric Turkey Fryer |
| Oil required | 2.75 gallons (11 quarts) |
| Type of oil | Peanut oil is recommended, but any common cooking oil may be used |
| Turkey weight | 18-20 lbs (8.16-9.07 kgs) |
| Turkey preparation | Rinse the turkey thoroughly with warm water, pat dry with paper towels, season, and inject with marinade (if desired) |
| Oil temperature | Heat oil to 350-400°F |
| Cooking time | 35-45 minutes, or 3-4 minutes per pound |
| Internal temperature | Dark meat: 175°F-180°F, White meat: 165°F-170°F |
| Resting time | 15 minutes in the fryer, then 10-20 minutes after removing the turkey |
| Cleaning | Remove oil after each use, strain and store it for next use; the basket is dishwasher-safe |
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What You'll Learn
Turkey preparation
Firstly, start with a fully thawed turkey. It is important to never place frozen or icy poultry in oil, as this can be dangerous. You can thaw your turkey in the refrigerator, which is the preferred method, as it is the least labour-intensive, but it requires more time. Make sure to plan ahead, as a frozen whole turkey can take several days to thaw completely.
Once your turkey is thawed, it's time to rinse it thoroughly with warm water. You can also soak it in a warm water bath for no more than 30 minutes to ensure that all cavities are free of ice. This step is important to avoid any ice crystals remaining on the turkey, which can be dangerous when frying.
After rinsing, it's crucial to pat the turkey completely dry, both inside and outside, using paper towels. This step is essential to ensure there is no water left on the turkey that could cause splattering when you lower it into the hot oil. Make sure you pay extra attention to drying the inside cavities to avoid any hidden moisture.
At this point, you can choose to inject your turkey with your favourite marinade to add extra flavour. Inject 4 to 8 ounces into each side of the turkey breast, thigh, leg, and wing, for a total of 8 to 16 ounces. This step is optional but can enhance the taste of your cooked turkey.
Next, season the turkey generously, both inside and outside, with your preferred seasonings. You can use a store-bought seasoning blend or create your own mix of herbs and spices. Be sure to season the turkey thoroughly to ensure flavour in every bite.
Finally, carefully lower the turkey into the hot oil in the Butterball Electric Turkey Fryer. The oil should be heated to the recommended temperature, typically around 350-400 degrees Fahrenheit. Always follow the manufacturer's instructions for the indicated amount of oil and cooking time based on the size of your turkey.
Remember, frying a turkey requires careful preparation to ensure safety and the best results. By following these steps, you'll be on your way to cooking a delicious and safely prepared turkey in your Butterball Electric Turkey Fryer.
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Oil type and temperature
When it comes to oil type and temperature for cooking a turkey in a Butterball Electric Turkey Fryer, there are several important considerations to keep in mind. Firstly, the type of oil you use can impact the taste and safety of the cooking process. Peanut oil is often recommended due to its great taste and higher smoke point, but any common cooking oil may be used. It's important to note that oil should be changed after eight to ten uses or if it's more than six months old, as it can lose its optimal qualities over time.
Before frying the turkey, it's crucial to determine the correct amount of oil needed. A technique to do this is to place the thawed turkey in the fryer basket and then into the fryer. Add water until the turkey is barely covered. Remove the turkey and mark the waterline as a guide for adding oil, ensuring at least 3 to 5 inches from the fill line to prevent boiling over.
When heating the oil, it's recommended to heat it to 350–400°F. This temperature range ensures that the oil is hot enough for frying without exceeding the smoke point of the oil. It's important to use a frying thermometer to accurately measure the temperature.
Additionally, the cooking time will depend on the weight of your turkey. As a rule of thumb, it takes approximately 3 to 4 minutes per pound to cook a turkey in a Butterball Electric Turkey Fryer. However, it's important to cook the turkey until it reaches the minimum internal temperatures specified in the safety guidelines. For dark meat, the internal temperature should be 175°F to 180°F, while for white meat, it should be 165°F to 170°F.
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Marinade and seasoning
Marinating and seasoning your turkey is a crucial step in achieving a flavourful and juicy bird. Here are some detailed instructions and tips to guide you through the process of marinating and seasoning your turkey before cooking it in your Butterball Electric Turkey Fryer:
Marinade:
Before you begin, ensure your turkey is completely thawed, especially if it was previously frozen. This step is important for even cooking and effective marinade absorption. Allow sufficient time for thawing, usually about 24 hours for every 4 pounds of turkey in the refrigerator.
Now, it's time to prepare your marinade. In a measuring pitcher or large syringe, combine your chosen ingredients. A basic marinade might include oil, water, lemon juice, mustard, salt, poultry seasoning, and garlic powder. Whisk or blend the ingredients until you achieve a well-emulsified mixture.
Once your marinade is ready, it's time to inject it into the turkey. Using a marinade injection syringe, inject the mixture into the breasts, legs, and thighs of the turkey. For each breast, you can inject about 1/2 cup of marinade, and for each leg and thigh, inject about 1/4 cup. Ensure you dry the turkey with paper towels before injecting, as excess moisture can lead to splattering when the turkey is placed in the hot oil.
After injecting the marinade, you can allow the turkey to rest in the refrigerator for a couple of hours to let the flavours permeate the meat. This step is optional but can enhance the flavour and juiciness of your bird.
Seasoning:
Before applying your dry rub seasoning, ensure that the turkey is patted dry, inside and out, with paper towels. Any residual moisture can affect the adhesion and effectiveness of the seasoning.
Prepare your dry rub seasoning by mixing your chosen spices and herbs in a small bowl. A basic seasoning blend might include salt, pepper, cayenne pepper, Creole seasoning, and garlic powder. You can also use store-bought turkey dry rub seasoning blends.
Generously sprinkle the seasoning over the turkey, ensuring that the outside of the bird and the inside of the cavity are completely coated. Massage the seasoning into the meat to ensure even coverage.
Once your turkey is seasoned, it's ready to be placed in the Butterball Electric Turkey Fryer, following the manufacturer's instructions and adhering to safety precautions.
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Cooking time and temperature
Cooking a turkey in a Butterball Electric Turkey Fryer requires a cooking time of about 3 to 4 minutes per pound of turkey. The total cooking time will depend on the weight of your turkey. For example, a 16-pound turkey will take approximately 48 to 64 minutes, while a 20-pound turkey will take about 60 to 80 minutes.
It is important to note that the cooking time may vary slightly depending on the specific model of the Butterball Electric Turkey Fryer you are using and your desired level of doneness. Therefore, it is always a good idea to refer to the instruction manual for the most accurate cooking times and temperatures.
The internal temperature of the cooked turkey is the best indicator of doneness. Dark meat should reach an internal temperature of 175° F to 180° F, while white meat should reach an internal temperature of 165° F to 170° F. Use a meat thermometer to check the internal temperature of the turkey in multiple places, especially in the thickest parts, to ensure it has reached the recommended temperature.
Before frying, it is crucial to ensure that your turkey is completely thawed and free of any ice crystals. Rinse the turkey with warm water, and pat it dry with paper towels, both inside and out. This step is essential for safety, as water can cause the oil to splatter. Additionally, make sure to follow the manufacturer's instructions for the indicated amount of oil, and never fill the oil past the max fill line.
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Carving and serving
Once your turkey is cooked, turn off the fryer and let it cool down for about 15 minutes. Then, carefully remove the basket and lift the turkey out of the fryer. Place the turkey in a pan or on paper towels to drain. Allow the turkey to stand for 20 minutes before removing it from the rack or basket. You can then begin carving.
Using kitchen shears, remove the rib cage. You can use kitchen shears as an alternative to a sharp knife, as they provide more control and precision. Carve the turkey and serve with your choice of sides and gravy.
Remember to remove the oil from the deep fryer after each use. Oil should be changed after eight to ten uses or if it is more than six months old. Store the oil correctly until the next use.
Leftovers should be stored in the refrigerator and consumed within three to four days. You can also freeze leftovers to extend their shelf life.
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