The Perfect Electric Fryer Crispy Turkey

Deep-frying a turkey is a great way to achieve a crispy texture and delicious flavour. If you're using an electric fryer, you'll be able to do this indoors without braving the cold. You'll want to make sure you follow instructions carefully, as deep-frying involves high temperatures. Here's a step-by-step guide to help you get that crispy turkey just right.

Choosing a turkey fryer

Propane vs. Electric Fryers:

• Propane fryers use an outdoor propane tank to heat the oil, while electric fryers can be used indoors and are generally safer as there is no open flame or hot oil to monitor.
• Electric fryers often have thermostats and auto shut-off features, but require an electrical outlet and are less portable.
• Propane fryers offer more power and can heat oil quickly, but should only be used outdoors.

Size of the Fryer:

• The size of the fryer will depend on the size of your turkey. The turkey needs to be fully submerged in oil, so choose a fryer that accommodates your turkey size.
• A safe bet is a 30-quart fryer for turkeys up to 15 pounds. For larger turkeys, opt for a bigger pot.

Type of Oil:

• Peanut oil is the best oil for frying turkeys due to its neutral flavor and high smoke point.
• If peanut allergies are a concern, safflower oil is a great substitute with the same smoke point.

Safety Considerations:

• Deep-frying a turkey can be dangerous, so always refer to safety guidelines. Never use propane fuel indoors.
• Use a meat thermometer to ensure the turkey is cooked to the recommended internal temperature of 165°F.
• Always have a fire extinguisher nearby in case of emergencies.

Additional Features:

• Some fryers offer accessories like racks, hooks, thermometers, and injection syringes.
• Consider your needs and how often you'll use the fryer to determine if these extras are worth the investment.

Cleanup and Maintenance:

• Consider the ease of cleaning and maintenance when choosing a fryer.
• Look for features like grease filtration and drainage systems, as well as dishwasher-safe components.

When choosing a turkey fryer, it's important to prioritize safety, size, and ease of use. With these factors in mind, you can select the best fryer for your crispy, juicy turkey.

Preparing the turkey

Thawing and Trimming:

Start by completely thawing your turkey. This step ensures even cooking and eliminates food safety risks. Place your frozen turkey in the refrigerator, allowing approximately 24 hours for every 4 pounds of weight.

Once thawed, remove the wrapper and any giblets or neck pieces inside the cavity. You may also need to remove and discard the plastic leg holder and pop-up timer, if present.

Drying and Seasoning:

Pat the turkey dry, both inside and out, using paper towels. This step is important to ensure the oil doesn't splatter when the turkey is lowered into the fryer.

Now it's time to season your bird generously. You can use a dry rub seasoning, a marinade, or a combination of both. For a dry rub, combine your chosen spices and herbs in a small bowl and mix well. Apply the dry rub all over the outside of the turkey and inside the cavity, coating it evenly.

If you're using a marinade, inject it into the turkey using a marinade injection syringe. Aim for about 1/2 cup of marinade in each breast and 1/4 cup in each leg and thigh.

Positioning:

Carefully place the seasoned turkey, breast-side up, into the fryer basket. Ensure the fryer basket is secure, and slowly lower it into the hot oil. Be cautious to avoid splattering the hot oil.

Cooking:

The cooking time will depend on the weight of your turkey. As a rule of thumb, cook the turkey for about 3 to 4 minutes per pound. For an electric fryer, follow the manufacturer's instructions for the recommended cooking time and temperature settings.

Use a meat thermometer to check if your turkey is done. The dark meat (legs and thighs) should reach an internal temperature of 175°F to 180°F, while the white meat (breast) should reach 165°F to 170°F.

Once the desired temperature is reached, slowly lift the basket from the fryer and place the turkey in a pan or on paper towels to drain the excess oil.

Resting:

Let the turkey rest for at least 15 to 20 minutes before carving. This crucial step allows the juices to redistribute, resulting in a moister and more flavorful bird.

Your crispy, juicy turkey is now ready to be served! Enjoy the fruits of your labor and impress your guests with this delicious fried turkey.

Cooking the turkey

Before you begin, make sure your turkey is completely thawed. If it's frozen, allow approximately 24 hours for every 4 pounds. You'll also want to remove the giblets and neck, and discard the plastic leg holder and pop-up timer.

Now, it's time to season your turkey. You can use a dry rub, a marinade, or a combination of both. For a dry rub, combine your chosen seasonings and pat the turkey dry with paper towels before applying the rub generously, making sure to coat the outside of the turkey and the inside of the cavity.

If you're using a marinade, inject it into the turkey using a marinade injection syringe. Inject 1/2 cup of marinade into each breast, and 1/4 cup into each leg and thigh. You can also inject the turkey with a brine/marinade solution to enhance flavor and tenderness.

Once your turkey is seasoned, it's time to heat up your electric oil fryer. Fill it halfway with oil, or according to the manufacturer's instructions, and preheat to 375°F.

Place your seasoned turkey, breast-side up, into the fryer basket. Slowly and carefully lower the basket into the hot oil. Be cautious to avoid splattering hot oil.

Cook your turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175°F to 180°F, and the white meat reaches an internal temperature of 165°F to 170°F. Use a meat thermometer to check.

Once the desired temperature is reached, slowly lift the basket from the pot and place the turkey in a pan or on paper towels to drain. Let the turkey rest for 15-20 minutes before carving to allow the juices to redistribute, resulting in a more tender and flavorful bird.

Checking the turkey is cooked

Firstly, it is important to note that the cooking time will depend on the weight of your turkey. As a general rule, you should fry your turkey for approximately 3 to 4 minutes per pound. For example, if you have a 15-pound turkey, it should be cooked for about 50 minutes. However, it is always best to rely on the internal temperature of the turkey, rather than the elapsed cooking time.

To check if your turkey is cooked, you will need to use a meat thermometer. Insert the thermometer into the thickest part of the breast or the meaty part of the breast. The turkey is cooked when the thermometer reads an internal temperature of 165°F in the thickest part of the breast. This is the minimum safe temperature to ensure that harmful bacteria have been killed.

For optimal food safety, it is recommended to also check the temperature of the dark meat. The dark meat, including the thighs and drumsticks, should reach an internal temperature of 175°F to 180°F. This ensures that the dark meat is cooked thoroughly, as it tends to take longer to reach the optimal temperature.

Once the desired internal temperature has been reached, slowly lift the basket from the pot or fryer and place the turkey in a pan or on paper towels to drain. Let the turkey stand and rest for at least 15 to 20 minutes before removing it from the rack or basket and carving it. This resting period allows the juices to redistribute, resulting in tender and juicy meat.

Additionally, to ensure that any excess oil drains from the turkey, place it on an empty can, bottle, or tube pan and refrigerate it uncovered overnight. This step is crucial for food safety and will help prevent any excess oil buildup on the turkey.

Resting the turkey

During the resting stage, the turkey will continue to cook, and the internal temperature will continue to rise. This is called carryover cooking. So, if your turkey is at the lower end of the desired temperature range, it will continue to cook during the resting time and reach the perfect temperature.

Finally, resting the turkey gives you time to prepare any other elements of your meal. You can make a gravy using the drippings from the fryer, or prepare your favourite sides to go with your crispy, juicy turkey.

Frequently asked questions