Creative Diy: Build Your Turkey Fryer Hook This Season

Deep-fried turkey is a delicious and quick way to prepare a bird, but it can be dangerous if you don't know what you're doing. To make a turkey fryer hook, you'll need to purchase a kit that includes a hook, a rack, and a lifting mechanism. These can be found at many retailers, including Amazon and Bass Pro Shops, and typically cost around $25-30. Once you have your kit, follow the manufacturer's instructions to assemble the stand and burner. You'll also need to provide your own propane tank. Always put safety first when frying a turkey, and never fry a frozen bird, which can cause the oil to boil over and lead to fires or injuries.

Choosing the right oil

Smoke Point

The smoke point of an oil refers to the temperature at which it begins to break down and produce smoke. Different oils have different smoke points, and choosing an oil with a high smoke point is essential for deep frying. Peanut oil, with its high smoke point, is a popular choice for turkey frying. However, other oils such as corn oil, vegetable oil, canola oil, safflower oil, sunflower oil, soybean oil, and sesame oil can also be used.

Cost

Peanut oil can be expensive, so if you're looking for a more economical option, consider vegetable oil or canola oil. Buying in bulk or looking for deals at wholesale clubs can also help reduce costs.

Allergies

If you or your guests have peanut allergies, it's important to choose an alternative oil. Canola oil, sunflower oil, or safflower oil are good substitutes as they have similar smoke points to peanut oil.

Flavour

While peanut oil is often chosen for its high smoke point, it also has a mild flavour that complements the turkey. If you're looking for a different flavour profile, consider oils like avocado oil or olive oil, keeping in mind their lower smoke points.

Reusing Oil

It's important to note that frying oil can be reused multiple times, but it should be filtered and stored properly. Marking the date and storing it in a cool, dry place will help extend its lifespan. However, oil should be discarded when it becomes dark or contaminated with food particles.

Safety precautions

Frying a turkey is a great way to free up your oven during the busy holiday season, but it's important to follow some basic safety precautions to avoid accidents. Here are some detailed safety tips to keep in mind when making a turkey fryer hook and frying a turkey:

• Always fry your turkey outside, away from anything flammable. This includes wooden decks, garages, kitchens, or any other area where overflowing flaming oil could cause significant damage. Choose a spot on level ground and keep the propane tank as far away from the fryer as possible.
• Ensure your turkey is completely thawed and dry before placing it in the fryer. A frozen turkey can explode, and a wet turkey can cause the oil to bubble over and overflow.
• Do not overfill the fryer with oil. Most turkey fryers will have an oil line marked, but if in doubt, use the water method to determine the correct level. Overflowing oil can easily catch fire.
• Never leave the fryer unattended once the flame is on. Keep a close eye on the turkey and the temperature, adjusting the heat as needed to maintain a steady 350 degrees Fahrenheit.
• When lowering the turkey into the fryer, do it slowly to avoid oil overflow. You can even turn off the burner during this process to reduce the risk of oil catching fire if it spills.
• Keep a fire extinguisher nearby in case of an oil fire. Do not attempt to extinguish an oil fire with water, as this will only cause the grease/oil to spread. Instead, kill the flame, cover the pot if safe to do so, or call the fire department if needed.
• Wear protective gear, such as goggles and oven mitts, to shield your eyes and hands from potential splatters or steam.
• Keep children and pets away from the fryer at all times.
• After frying, turn off the burner and carefully remove the pot, placing it on a level surface to cool overnight before disposing of the oil.
• Opt for an oil-less or air fryer if possible. These appliances use infrared heat instead of oil to cook the turkey, reducing the risk of fires and burns.
• Be cautious of the weather conditions when frying outdoors. Avoid operating the fryer in rainy or snowy weather, as steam from the hot oil mixing with snow or rain can cause splattering and burns.
• Always follow the manufacturer's instructions and safety guidelines for your specific turkey fryer model.

By following these safety precautions, you can help ensure that your holiday meal is delicious and accident-free!

How to set up an outdoor turkey fryer

Setting up an outdoor turkey fryer is a simple process, but it requires careful attention to safety. Here's a step-by-step guide on how to do it:

Choose a Safe Location:

Select an open, outdoor space that is flat, level, and away from any structures, vehicles, or flammable materials. The area should be well-ventilated and at least 10 feet away from your home, vehicles, decks, trees, and other potential hazards. Make sure the surface is hard and non-flammable, such as concrete, dirt, or gravel.

Gather the Necessary Equipment:

You will need an outdoor turkey fryer, which typically includes a burner, stand, pot, thermometer, hanger or basket, and a lowering mechanism. Additionally, you will need to provide a propane tank and a fire extinguisher rated for grease fires. Other useful items include a long-stemmed lighter, baking sheets, roasting pans, and heavy-duty aluminum roasting pans for transporting the turkey.

Assemble the Fryer:

Follow the manufacturer's instructions to assemble the stand and burner. Ensure there is nothing overhead near the flame or the pot. Attach the fryer's gas line to the propane tank, placing the tank as far away from the fryer as possible without stretching the line.

Determine the Amount of Oil:

Before adding oil to the pot, perform a test run using water. Place the thawed turkey into the fryer basket and submerge it in the pot. Add water until it covers the top of the turkey by about half an inch. Remove the turkey and basket, allowing the water to drain back into the pot. Mark the water level with a food-safe pencil or use measuring cups to note the amount of water. This will indicate how much oil you need to add later.

Prepare the Oil and Turkey:

Thoroughly wash and dry the fryer pot. Then, fill it with oil up to the marked line or the recommended level. Attach the propane tank, turn on the heat, and heat the oil to 350 degrees Fahrenheit. While the oil is heating, prepare your turkey by removing it from its packaging and patting it dry, inside and out, with paper towels. Remove the neck and giblets, and check for any remaining ice crystals, especially in the cavities. Season the turkey with your desired rub, brine, or marinade.

Lower the Turkey into the Oil:

Once the oil is hot enough, turn off the burner temporarily for safety. Put on heat-resistant gloves and use the hanger or basket to slowly and carefully lower the turkey into the hot oil. Take your time during this step to avoid oil spillage or overflow. Ensure the cavities of the turkey are directed away from you to prevent a fountain of bubbling oil.

Cook the Turkey:

After the turkey is fully submerged, turn the burner back on. Cook the turkey for approximately 3-5 minutes per pound. For example, a 10-pound turkey will take around 40-50 minutes. Use a meat thermometer to check the internal temperature. Dark meat should reach 175-180 degrees Fahrenheit, while white meat should reach 165-170 degrees Fahrenheit.

Final Steps:

When the turkey is cooked, turn off the burner and carefully lift it from the pot, placing it on a rack or paper towels to drain. Allow the turkey to rest for about 20 minutes before carving. Make sure to have a fire extinguisher nearby at all times during the cooking process.

How to set up an indoor turkey fryer

Indoor turkey fryers are a great way to achieve a crispy texture and delicious flavour without having to go outdoors. They are generally safer than outdoor fryers, but it's still important to follow safety precautions when using them. Here's a step-by-step guide on how to set up and use an indoor turkey fryer:

• Prepare the Turkey: Start by completely thawing your turkey or using a fresh turkey. Remove the wrapper, neck, and giblets, and pat it dry. You can save the neck and giblets for gravy if you like. Make sure there are no plastic pieces left inside the turkey.
• Prepare the Fryer: Fill the indoor fryer with cooking oil, ensuring you don't exceed the maximum fill line. Preheat the oil to 350° F to 375° F. Some recipes suggest heating the oil to 400° F to accommodate for the drop in temperature when the cold turkey is added.
• Season the Turkey: While the oil is heating, prepare your turkey with any desired seasonings, marinades, or injected flavours. You can also tuck in the legs.
• Lower the Turkey into the Fryer: Once the oil is heated, place the basket in the fryer for about 30 seconds. Then, remove the basket from the oil, place the turkey in the basket, and slowly lower it into the fryer. Be careful not to lower the turkey too quickly, as this can cause the oil to overflow.
• Cook the Turkey: Set the timer and cook the turkey for about 3 to 4 minutes per pound. Make sure to monitor the temperature during cooking, keeping it at around 350° F.
• 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.
• Remove and Drain the Turkey: When 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 stand for about 20 minutes before removing it from the rack or basket.
• Cool and Carve: Allow the turkey to cool for at least 30 minutes before removing the hook and carving. Enjoy your crispy, delicious deep-fried turkey!

Note: Always refer to the manufacturer's instructions for your specific indoor turkey fryer model, as there may be slight variations in the setup and cooking process.

Preparing the turkey

Thawing and Drying:

• Ensure your turkey is completely thawed. Place it in the refrigerator for a day per 4-5 pounds of turkey.
• Remove the turkey from its packaging and check for any ice crystals, especially in the cavity.
• Pat the turkey dry with paper towels, inside and out. Make sure it is thoroughly dried as moisture can cause the oil to bubble and overflow.

Removing Giblets:

Take the turkey out of its wrapper and remove the neck, giblets, and any other plastic pieces inside. These can be saved for making gravy.

Injecting and Rubbing:

• Prepare an injection marinade with spices like thyme and sage, Worcestershire sauce, garlic salt, and onion salt. You can also use store-bought marinades.
• Inject the marinade into the turkey by poking holes and moving the needle in different directions to minimise the number of holes.
• For the dry rub, usesection> quality ingredients like garlic salt, seasoning salt, and freshly ground pepper.
• Sprinkle the rub all over the turkey, ensuring it gets into every nook and cranny, including the cavity.

Marinating:

Wrap the seasoned turkey in cling wrap and let it marinate. For best results, leave it for 24 hours, but if you're short on time, a shorter period will also work.

Final Preparations:

• Just before frying, pat the turkey dry one more time to ensure there is no moisture left.
• If your turkey is too big for the basket, use the hook provided with your turkey fry kit to hang it.

Remember, preparing the turkey properly is essential for a safe and delicious deep-frying experience. Always follow the instructions and take the necessary precautions to avoid any accidents.

Frequently asked questions