Butterball Turkey Fryer: Frying Up Feasts At Home

Butterball turkey fryers are a great way to cook a delicious, juicy, and tender turkey. They can be used to fry a range of foods, including chicken, wings, shrimp, and even whole chickens. When it comes to turkey, you can deep fry or air fry it. Deep-frying a turkey involves completely thawing your turkey or using a fresh one, removing the neck and giblets, patting it dry, adding oil to the fryer, and preheating it to 375° F. You can then season your turkey and slowly lower it into the hot oil, cooking it for about 3 to 4 minutes per pound. On the other hand, air-frying a turkey is a healthier option that uses less oil. You can follow similar steps to prepare the turkey, but instead of adding oil to a fryer, you would place the seasoned turkey in an air fryer basket, skin side up, and cook it at 400° F for 45-60 minutes.

Turkey breasts

Firstly, completely thaw your whole turkey breast. If your turkey breast is frozen, it is recommended to thaw it in the refrigerator, allowing approximately 24 hours for every 4 pounds. If it has a pop-up timer, be sure to remove and discard it. Rinse the turkey breast thoroughly with warm water, or cover it with warm water and soak for no more than 30 minutes to ensure all cavities are free of ice.

Next, pat the turkey breast dry with paper towels, inside and out. You can then use an injector syringe to inject your chosen flavourings into the breast. For example, the Butterball website recommends injecting ½ cup (4 ounces) of chicken broth into each side of the breast.

Now your turkey breast is prepared, it's time to heat up the fryer. Fill the Butterball Masterbuilt Indoor Electric Turkey Fryer with oil to the MAX line. Heat the oil to 375°F, which should take around 20 to 25 minutes.

Once the oil is hot, carefully place the turkey breast into the fryer basket and slowly lower the basket into the hot oil, being cautious of splattering. Cover the fryer and reduce the heat to 325°F. Fry the turkey breast for 7 minutes per pound.

After the calculated cooking time has passed, carefully lift the basket out of the hot oil. The Butterball website recommends hooking the basket to ensure it is lifted out slowly. Place the turkey breast onto a serving platter and, if desired, pour a glaze over the top.

If you are using an air fryer rather than a deep fryer, the cooking process is slightly different. After preparing the turkey breast as above, set the air fryer temperature to 400°F and cook the breast for 45-60 minutes, or about 7-10 minutes per pound, until a food thermometer inserted into the thickest part of the breast registers 165°F. Let the turkey breast stand for 10 minutes before carving.

Chicken

Frying chicken in a Butterball turkey fryer can help you achieve that crispy, golden-brown exterior and juicy interior. The large capacity of the fryer means you can fry multiple chickens or a large quantity of chicken pieces simultaneously. The fryer also ensures even heating, cooking your chicken consistently throughout.

Before frying chicken, you should marinate or season the meat with salt, pepper, and other herbs and spices. Pat the chicken dry with paper towels to remove excess moisture, helping the coating adhere to the chicken and preventing steam from building up during frying.

When it comes to choosing the right oil for frying chicken, peanut oil is a popular choice due to its mild flavour and high smoke point. Vegetable oil is a more affordable option that still produces great results, and lard is a traditional choice that offers a rich, savoury flavour. Heat the oil to between 375°F and 400°F.

The ideal frying time will depend on the size and type of chicken, the temperature of the oil, and the desired level of crispiness. For a whole chicken, fry for around 5-7 minutes per pound, or until the internal temperature reaches 165°F. For chicken pieces such as legs, thighs, and wings, fry for around 5-10 minutes, or until the internal temperature reaches 165°F. For chicken tenders, fry for 3-5 minutes, or until the internal temperature reaches 165°F.

It is essential to monitor the temperature of the oil and the chicken to ensure it is cooked to a safe internal temperature. Use a thermometer to check the temperature, and always follow safety precautions when frying, such as wearing protective gear and keeping children away from the fryer.

Wings

Chicken wings are a popular choice for frying in a turkey fryer. Here is a step-by-step guide on how to achieve delicious, crispy, and tender chicken wings using this method:

Preparing the Wings:

Start by rinsing the desired amount of chicken wings and patting them dry with paper towels. You can detach the flats from the drumettes if you prefer. Season the wings with salt and pepper, or a seasoning mix of your choice. You can also marinate the wings in your favourite blend of spices and herbs.

Braising the Wings (Optional):

If you're using wild turkey wings, it is recommended to braise them before frying to tenderise the meat. Place the seasoned wings in a Dutch oven with bay leaves, peppercorn, and water or stock. Cover and braise in an oven preheated to 350°F for about 3 hours, or until the meat is tender but not falling off the bone. Allow the wings to cool before proceeding to the next step.

Heating the Oil:

For deep-frying chicken wings, use an oil with a high smoke point, such as peanut oil or canola oil. Fill the turkey fryer pot with oil, ensuring you do not overfill it. Preheat the oil to 375°F (190°C).

Frying the Wings:

Carefully lower the chicken wings into the hot oil using a frying basket or a slotted spoon. Avoid overcrowding the fryer to maintain the oil temperature and ensure even cooking. Fry the wings in batches if needed.

Cooking Time:

Fry the wings for approximately 10-12 minutes, or until they are golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Draining and Seasoning:

Once the wings are cooked, remove them from the fryer and place them on a wire rack or paper towels to drain off excess oil. You can season them with additional salt and pepper, or your preferred seasoning blend, if desired.

Saucing the Wings (Optional):

If you prefer saucy wings, toss them in your favourite wing sauce while they are still hot. Classic options include buffalo sauce, tangy barbecue, or something with a spicy kick.

Serving:

Arrange the wings on a platter and serve them with dipping sauces, such as ranch or blue cheese dressing, and celery or carrot sticks on the side. Your deep-fried chicken wings are now ready to be enjoyed!

Tips:

• Always monitor the oil temperature to ensure it remains at the recommended level for even cooking.
• Avoid overcrowding the fryer basket to prevent soggy wings and uneven cooking.
• Use a meat thermometer to check the internal temperature of the wings to ensure they are cooked thoroughly.
• You can reuse the frying oil after it has cooled completely. Simply strain it through a fine-mesh sieve or cheesecloth to remove any food particles, and store it in a cool, dark place.

Shrimp

Ingredients:

• 2 lbs of uncooked shrimp, preferably split and deveined
• 2-4 lbs of whole new potatoes
• 8-12 pieces of short ear corn
• 1-2 lbs of pre-cooked smoked sausage (cut into 1/2-1 inch thick pieces)
• 1-2 crab or shrimp boil seasoning bags
• 1/2 cup butter
• 4 medium cloves of garlic, minced
• Baguette bread (optional)
• Butter, salt, mustard, and cocktail sauce (optional)

Instructions:

• Fill the Butterball Indoor Fryer with water up to the max line.
• Place the seasoning bags in the basket.
• Set the heat to 375 degrees Fahrenheit and bring the water to a boil. This should take around 20 minutes.
• Add the whole potatoes to the basket and carefully lower them into the water. Boil for 12 minutes.
• Add the corn to the potatoes and boil for an additional 9 minutes.
• Add the sausage to the potatoes and corn and continue boiling for another 9 minutes.
• Finally, add the shrimp. Boil for an additional 3-5 minutes or until the shrimp turn pink. The total cooking time for the shrimp boil should be around 33-35 minutes.
• Lift the basket from the hot water, hooking the basket to the drain clip to allow the country boil to drain.
• For an extra flavour boost, melt butter over low heat and add minced garlic. Drizzle this butter sauce over each plate or serve on the side.
• Serve the shrimp boil hot, and if desired, pass a basket of crusty baguette bread with butter, salt, mustard, and cocktail sauce on the side.

Tips:

• You can also add other ingredients like red potatoes, garlic, lemons, onions, and kielbasa to your shrimp boil for extra flavour.
• Be careful not to overcook the shrimp. They will continue to cook even after being removed from the fryer, so remove them once they turn pink.

Chicken breasts

Frying chicken breasts in a Butterball turkey fryer can be a great way to achieve a crispy exterior and juicy interior. Here's a comprehensive guide to help you fry chicken breasts to perfection:

Preparation:

Before frying chicken breasts in your Butterball turkey fryer, there are some essential preparation steps to follow:

• Marinate or Season: Start by marinating the chicken breasts in your favourite seasonings, rubs, or sauces to add flavour. You can also season the chicken with salt, pepper, and other herbs and spices.
• Pat Dry: Use paper towels to pat the chicken breasts dry and remove excess moisture. This step is crucial as it helps the coating adhere to the chicken and prevents steam buildup during frying, ensuring a crispy exterior.
• Heat the Oil: Fill the fryer with the recommended type and amount of oil. For frying chicken, peanut oil, avocado oil, vegetable oil, or lard are ideal choices due to their high smoke points and flavour profiles. Heat the oil to the ideal temperature, typically between 375°F and 400°F.

Frying Time and Temperature:

The frying time will depend on the size and thickness of the chicken breasts, but here are some general guidelines:

• Chicken Breasts: Fry chicken breasts for approximately 5-10 minutes, depending on their size, or until the internal temperature reaches 165°F.
• Monitoring Temperature: It's crucial to monitor both the oil and chicken temperatures to ensure food safety and the desired level of doneness. Use a thermometer to check temperatures regularly during the frying process.

Safety Precautions:

Frying chicken can be hazardous, so it's important to follow these safety precautions:

• Use protective gear, such as gloves and goggles, to prevent burns and protect against splatters.
• Keep children and pets away from the fryer at all times.
• Never leave the fryer unattended, as the hot oil can quickly overheat and pose a fire risk.

Common Mistakes to Avoid:

To ensure the best results, here are some common mistakes to avoid:

• Overcrowding the Fryer: Avoid overcrowding the fryer with too many chicken breasts to prevent uneven cooking and greasy results.
• Not Patting Dry: Skipping the step of patting the chicken breasts dry can lead to steam buildup, resulting in a soggy exterior.
• Not Monitoring Temperature: Failing to monitor the oil and chicken temperatures can lead to undercooked or overcooked chicken.

Cleaning and Maintenance:

After frying chicken in your Butterball turkey fryer, proper cleaning and maintenance are essential:

• Allow the oil to cool completely before disposing of it safely. Never pour hot oil down the drain as it can damage pipes.
• Wash the fryer with soap and warm water, drying it thoroughly with a towel. Ensure all parts, including the heating element and thermostat, are cleaned.

By following these detailed instructions and tips, you'll be able to fry chicken breasts to perfection in your Butterball turkey fryer, ensuring a delicious and safe meal every time.

Frequently asked questions