Juicy Turkey, Butterball Fryer Style: The Ultimate Guide

Deep-fried turkey is a delicious, juicy, and tender treat that is perfect for Thanksgiving. While it may seem like a daunting task, with the right tools and instructions, it can be a breeze. One popular appliance for deep-frying turkey is the Butterball Turkey Fryer, which can fry a whole turkey much faster than traditional fryers while using less oil. Here's a step-by-step guide to help you achieve that juicy, crispy, and mouth-watering turkey using a Butterball fryer.

Choosing the right turkey

Fresh or Frozen

Decide whether to go for a fresh or frozen turkey. If you choose a frozen turkey, it's important to completely thaw it before frying. Allow approximately 24 hours for every 4 pounds of turkey when thawing in the refrigerator.

Size

The size of the turkey will determine the cooking time. As a general rule, you'll need 3 to 4 minutes of frying time per pound of turkey. For example, a 15-pound turkey should be fried for 45 to 60 minutes. If you're using the Butterball XL Turkey Fryer, you can fry a whole turkey up to 20 pounds. For larger turkeys, you may need to separate the thighs and legs and fry those pieces separately.

Pre-Brined or Not

Some turkeys, like those from Butterball, are pre-brined, which helps keep them tender and juicy. If you choose a turkey that hasn't been pre-brined, you may want to consider brining it yourself before frying to enhance the juiciness and flavour.

Type of Oil

The type of oil you use can impact the flavour and healthiness of your fried turkey. Peanut oil is a popular choice and is recommended by many cooks. However, you can experiment with different types of oil to find the one that suits your taste preferences.

Marinades and Seasonings

To add extra flavour to your turkey, you can inject it with a marinade and season it with a dry rub. You can make your own marinade and dry rub or use store-bought options. If you're making your own, prepare them in advance to allow the flavours to develop fully.

Preparing the fryer

Before you begin, ensure your turkey is fully thawed if frozen. If you are using an indoor fryer, make sure you have enough space to place it away from walls and surfaces. If you are using an outdoor fryer, ensure you are on a flat surface, away from homes, garages, wooden decks, etc.

Now, remove the turkey from its packaging and take off the wrapper. Remove the neck and giblets, and discard them. You can pat the turkey dry with paper towels at this stage, or after you have heated the oil.

Next, fill the fryer with oil. Do not exceed the maximum fill line. If you are using an outdoor fryer, you can use the turkey to gauge how much oil you need by placing the thawed bird in the basket and filling with water until the turkey is barely covered. Remove the turkey and mark the water line as a guide for adding oil.

Preheat the oil in the fryer to 375° F.

Cooking times and temperatures

The cooking time for your juicy turkey depends on the weight of the bird and the cooking method. For example, if you're using a Butterball Electric Turkey Fryer, you'll need to fry your turkey for 3 to 4 minutes per pound. So, if you have a 15-pound turkey, it should take between 45 and 60 minutes to cook. If you're cooking your turkey in an oven, the cooking time will vary depending on whether it's stuffed or unstuffed, covered or uncovered, and whether it's fresh or frozen.

For a juicy and flavourful turkey, it's important to cook it to the right internal temperature. The ideal internal temperature will depend on the type of meat—dark or white—and your preferred doneness. Here are the ideal internal temperatures for different types of meat:

• Dark meat (e.g., thighs and legs): 175° F to 180° F
• White meat (e.g., breast): 165° F to 170° F

To check the internal temperature of your turkey, use a meat thermometer. Insert it into the thickest part of the meat, making sure it doesn't touch any bones. If your turkey is stuffed, move the thermometer to the centre of the stuffing to ensure it's cooked through.

Once your turkey has reached the desired internal temperature, remove it from the heat source and let it rest. For deep-fried turkey, place the basket on the side of the fryer to drain the excess oil. Then, transfer the turkey to a pan or paper towels to absorb any remaining oil. Let the turkey rest for about 20 minutes before carving.

For oven-roasted turkey, lift the turkey onto a platter and let it stand for about 15 minutes before carving. This resting period is crucial, as it allows the juices to redistribute, ensuring a juicy and tender turkey.

Marinades and seasonings

Marinade Tips:

• If your marinade includes heating the ingredients, let the mixture cool down to room temperature before pouring it over the turkey.
• Prepare your marinade several hours before cooking and marinate the meat for at least 2-8 hours to get the full flavour. The longer you marinate, the better and stronger the flavour will be.
• Use a large sealable plastic bag or container to place the meat in a single layer and coat all sides with the marinade.
• Keep your marinating meat covered and refrigerated.
• Discard any leftover marinade that has touched raw meat.

Injection Marinade Recipe:

• 2 tablespoons of dijon mustard
• 1 teaspoon of poultry seasoning
• 1 teaspoon of garlic powder

Dry Rub Seasoning Recipe:

• 3 tablespoons of lemon pepper seasoning
• 1 tablespoon of poultry seasoning
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder

Other Seasoning Ideas:

• Salt
• Pepper
• Butter
• Rosemary
• Thyme
• Sage
• Shallots
• Garlic
• Onion

Carving and serving

Once your turkey is cooked, you'll need to let it stand before carving and serving. This is an important step as it allows the juices to settle and helps ensure a juicy, tender turkey. For a Butterball-fried turkey, let the turkey stand for 20 minutes before removing it from the rack or basket. For an air-fried turkey breast, let it stand for 10 minutes, and for a roasted turkey, 15 minutes.

When it comes to carving, you'll want to make sure you have a sharp knife and a steady hand. Start by removing the legs and thighs, then the wings, and finally, the breast meat. Be sure to slice against the grain of the meat to ensure tenderness. You can find many helpful videos online that demonstrate the best way to carve a turkey.

As for serving, there are a few options. You can simply slice the turkey and arrange it on a platter, or you can get creative with your presentation. Try fanning out the slices or stacking them in an attractive way. You can also garnish the platter with herbs, citrus slices, or other colourful ingredients. Don't forget to reserve some of the juices from the cooked turkey to drizzle over the sliced meat—this will add extra flavour and moisture.

Finally, don't forget to serve your juicy, Butterball-fried turkey with some delicious sides! Mashed potatoes, roasted vegetables, stuffing, and cranberry sauce are all classic choices that will complement your tender turkey. Enjoy!

Frequently asked questions