Tiffany Haney
Turkey fryers are large pots that can be used to boil, steam, or fry large quantities of food. They are ideal for outdoor parties or large family gatherings as they cook food quickly and dissipate odours. Turkey fryers can be used to cook a variety of dishes, including seafood boils, soups, broths, fried chicken, mozzarella sticks, onion rings, and even eggs and sausages. With the right equipment and safety precautions, a turkey fryer can be a versatile tool for cooking large batches of food.
| Characteristics | Values |
|---|---|
| Capacity | Large |
| Heat | High |
| Suitable for | Large gatherings, outdoor parties, making soups and broths, seafood boils, frying, boiling, steaming |
| Pros | Odors dissipate quickly, easy to clean |
| Cons | Harder to control the temperature |
| Safety | Requires a safety plan, heat-resistant gloves, a sturdy structure, and a generous outside space on level pavement or asphalt |
| Food items | Fried chicken, mozzarella sticks, beignets, onion rings, french fries, omelets, seafood, hard-boiled eggs, sausages, jalapeno poppers, corn dogs, hush puppies, shrimp, doughnuts, chicken nuggets, chicken tenders, country fried steak, cheese wontons, oysters, scallops, crab boil, crawfish boil, low-country boil, crab boils, fish stew, broth, gravy |
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What You'll Learn
Seafood broils
A turkey fryer is a great way to cook seafood broils, especially for large groups or parties. The high heat ensures that everything cooks quickly, and the large capacity of the fryer means you can cook a generous mix of seafood and other ingredients.
To cook a seafood boil in a turkey fryer, fill the fryer with water and bring it to a boil. Add your choice of seafood, such as shrimp, crabs, or crawfish, along with other ingredients like potatoes, corn, sausages, and onions. You can also add spices and seasonings to infuse your dish with flavor. For example, garlic, spice bags, oil, and salt are great additions to a seafood boil.
- Fill the turkey fryer pot with water and place it on high heat.
- Chop the onions in half, leaving the root and top intact. Slice the tops of the garlic bulbs to expose a small portion of the garlic cloves.
- Cut the lemons in half for juicing, and chop the celery into 1- to 2-inch segments, leaving about 2 inches of the root end intact.
- Add the season bags, potatoes, onion, garlic, and celery to the boiling water.
- Squeeze the lemon juice into the pot and add the rinds.
- Add 1 cup of salt to the water. The water should taste like seawater.
- If desired, add liquid crab boil to the water.
- You can also add dry crab boil and additional season bags.
- Boil the stock for about 15 minutes or until the potatoes are tender but not mushy.
- Bring the vegetable stock to a rolling boil and add your seafood of choice. Boil until the seafood is cooked to your desired level of doneness.
- Remove from heat and let it stand, or cook the seafood immediately.
Note: The lower energy output of a turkey fryer may not get the water back up to a boil quickly enough after adding cold seafood. This can be mitigated by using a smaller pot or a more powerful burner.
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Soups and broths
Turkey fryers are not only great for cooking turkeys, but their large capacity and high heat also make them ideal for preparing soups and broths. You can use a turkey fryer to make a large batch of soup or broth, which can be handy if you're cooking for a big group or want to stock up on meals.
To make soup or broth in a turkey fryer, you'll need to gather your ingredients and follow a similar process as you would when cooking in a pot on the stove. Start by adding water and any vegetables, meat, or bones you plan to use. You can also add cream, butter, or oil for added flavour and richness. Bring the contents to a boil and then reduce the heat to a simmer. It's important to stir the soup or broth regularly, as turkey fryers tend to reach higher temperatures than traditional pots.
When making soup, you'll typically want to cook the noodles or pasta separately and add them to each bowl before ladling the soup on top. This helps prevent the noodles from becoming mushy and ensures they don't absorb too much broth during storage. You can also add rice to your soup, but it's best to cook it separately and add it to each bowl, rather than cooking it directly in the broth.
If you're making broth, you can use the turkey fryer to simmer bones and create a rich, flavourful stock. You can then use this stock as a base for your soup or for other recipes. To make a heartier soup, you can add vegetables like carrots, celery, onion, and garlic, as well as meat such as leftover turkey or chicken. For extra flavour, you can include seasonings like poultry seasoning, bay leaf, salt, and pepper.
In addition to savoury soups and broths, you can also use your turkey fryer to make sweet treats such as warm apple cider or mulled wine, especially if you're hosting large gatherings and want to keep your drinks warm.
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Fried chicken
Turkey fryers are large pots that can be used to fry, boil, or steam large quantities of food. They are ideal for cooking outdoors, as any odours dissipate quickly. Turkey fryers can be used to cook a variety of foods, including fried chicken.
To fry chicken in a turkey fryer, start by preparing the chicken. Cut the chicken into pieces, removing any bones and trimming away any cartilage or sinew. You can choose to keep the skin on or remove it; note that chicken skin will fry to a crispy texture, while turkey skin may turn out rubbery. Next, prepare a brine for the chicken pieces to soak in. A simple brine can be made with buttermilk and seasoned flour; you can also add spices or herbs to the flour for extra flavour. Leave the chicken to brine for at least eight hours or overnight.
After brining, remove the chicken from the refrigerator and let it come to room temperature. In the meantime, fill your turkey fryer with oil and heat it to the desired temperature. Once the oil is hot enough, carefully lower the chicken pieces into the fryer, working in batches if necessary to avoid overcrowding. Fry the chicken until it is golden brown and cooked through. This should take approximately 15-20 minutes, depending on the size of the chicken pieces. Remove the chicken from the fryer and drain on a wire rack or paper towels.
You can also use a turkey fryer to make other fried foods, such as mozzarella sticks, beignets, or onion rings. The large capacity and high heat of the fryer make it ideal for cooking large quantities of food quickly, so it is perfect for feeding a crowd.
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Omelettes
Turkey fryers are large, making them perfect for cooking up big batches of omelettes. You can make a classic folded omelette using leftover roasted turkey and savoury seasoning. Here is a recipe you can try:
Recipe for Turkey Omelette:
Ingredients:
- 1 tablespoon olive oil
- Butter
- Shiitake mushroom
- Shallot
- Salt
- Sage
- Red pepper flakes
- Vermouth
- Eggs
- Turkey
- Crème fraiche
Instructions:
- Heat the olive oil and butter in a skillet over medium-low heat.
- Stir in the mushrooms, shallots, salt, sage, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the shallots are translucent.
- Mix in the turkey and vermouth, and stir until heated through, about 1-2 minutes.
- Remove the skillet from the heat. Beat the eggs with a fork in a bowl until well blended, and season with salt and pepper.
- Heat 2 teaspoons of olive oil in an omelette pan over medium heat. Pour the beaten eggs into the pan.
- Use a spatula to gently stir the eggs just until they begin to set, about 1-2 minutes. Shake the pan to cover the bottom completely with the egg.
- Smooth out the top of the partially set eggs with the spatula, and cook until the bottom is firm and the top is still slightly soft.
- When the eggs are almost set, arrange the turkey on one side and top with the stuffing and cheese.
- Flip the empty half of the eggs over to enclose the filling.
- Remove from the heat when the eggs are cooked through and the cheese is slightly melted. Season with salt and pepper, and cut the omelette in half before serving.
You can also experiment with different fillings or toppings, such as ham, vegetables, or a variety of cheeses.
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French fries
A turkey fryer is a great tool for cooking large amounts of French fries. Here's a step-by-step guide to achieving perfect, crispy results:
Preparation:
First, cut your potatoes into long, thin sticks, creating the classic fry shape. Place the cut potatoes in a bowl of cool water as you work to prevent browning. Then, use a colander to rinse the potato sticks, before soaking them again in a bowl of cool water for about 10 minutes. Drain and rinse the potatoes once more, and then dry them thoroughly with a kitchen towel. Blot any remaining excess water with the towel, as frying wet potatoes can cause sputtering and increase cooking time.
Frying:
For the frying process, you can use a heavy-bottomed saucepan or a dedicated deep fryer. If using a saucepan, ensure it is at least 8 inches wide. Add your chosen frying fat—beef tallow, duck fat, or a vegetable oil—to come a few inches up the pot. Heat the fat to 325°F, and then add about half of your potatoes, frying for around 5 minutes. Stir the fries occasionally to ensure even cooking.
Double Frying:
After the initial fry, remove the potatoes and place them on a paper towel-lined plate to rest for 5 minutes. At this stage, the fries will be tender but will have taken on little to no color. Now it's time for the second fry, which will give the fries their signature golden brown color and crunchy texture. Increase the oil temperature to 375°F and cook the fries for another 3 minutes, stirring frequently.
Seasoning:
Once the fries have reached the desired level of crispness and color, remove them from the fryer and place them in a paper towel-lined bowl to briefly rest. This will help soak up any excess oil. Remove the paper towel and season the fries while they are still hot. Sea salt is a classic choice, but you can also experiment with other seasonings like chili powder, garlic powder, onion powder, black pepper, or even fancier blends such as Cajun Seasoning.
Serving:
So, the next time you're hosting a large gathering or craving some crispy, golden treats, break out your turkey fryer and impress your guests or satisfy your snack cravings with a fresh batch of homemade French fries!
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Frequently asked questions
Turkey fryers are great for large-format feasts, making soups and broths, seafood boils, and fried foods. You can make classic French fries, mozzarella sticks, chicken, beignets, and onion rings.
You can cook a variety of seafood in a turkey fryer, including shrimp, crabs, oysters, and scallops. You can also make a seafood boil with potatoes, corn, and sausages.
Yes, you can cook eggs in a turkey fryer. You can deep fry them or bake them.
Turkey fryers typically get hotter than slow cookers or pots, so it's important to keep an eye on your food and stir regularly. Always be cautious when lowering food into the hot oil and turn off the burner if you need to handle the food.
