Delicious Fried Delicacies With Butterball Turkey Fryer

You can fry a turkey in a Butterball turkey fryer. To do this, you must first completely thaw your turkey, or use a fresh turkey. Then, take the wrapper off of the turkey, and remove and discard the neck and giblets. Pat the turkey dry. Add oil to the fryer, preheating it to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavours. Tuck in the legs. Once the oil is heated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on. Set the timer and cook the turkey for about 3 to 4 minutes per pound.

How to prepare your turkey for frying

You can fry a turkey in a Butterball turkey fryer. Here's how to prepare your turkey for frying:

First, completely thaw your turkey, or use a fresh turkey. Take the wrapper off the turkey, and remove and discard the neck and giblets. Pat the turkey dry. Next, add oil to the fryer, but do not exceed the maximum fill line. Preheat the oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavours. Tuck in the legs. Once the oil is heated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on. Set the timer and cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

How to add oil to the fryer

To add oil to your Butterball turkey fryer, first, make sure your turkey is completely thawed or fresh. Then, take off the wrapper and remove and discard the neck and giblets. Pat the turkey dry.

Next, add oil to the fryer. It is important not to exceed the maximum fill line. Preheat the oil to 375° F. While the oil is heating, you can prepare your turkey with any seasonings, marinades, or injected flavours. Tuck in the legs.

Once the oil is heated, place the basket in the fryer for 30 seconds. Turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket will prevent the oil from bubbling over.

Finally, turn the burner back on and set the timer. Cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.

How to preheat the oil

You can use a Butterball Turkey Fryer to fry a turkey. Here's how to preheat the oil:

Firstly, make sure you have completely thawed your turkey, or use a fresh turkey. Remove the wrapper and take out the neck and giblets, then pat the turkey dry. Next, add oil to the fryer, but do not exceed the maximum fill line. Preheat the oil in the fryer to 375° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavours. Tuck in the legs.

Once the oil is heated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket will help prevent the oil from bubbling over. Turn the burner back on and set the timer. Cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.

When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. You can also place the basket in the fryer for 30 seconds before adding the turkey to test the oil temperature.

How to lower the turkey into the oil

You can fry a turkey in a Butterball turkey fryer. Here is a step-by-step guide on how to lower the turkey into the oil:

• Completely thaw your turkey, or use a fresh turkey.
• Take the wrapper off the turkey, and remove and discard the neck and giblets.
• Pat the turkey dry.
• Add oil to the fryer. Make sure you do not exceed the maximum fill line.
• Preheat the oil in the fryer to 375° F.
• While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavours. Tuck in the legs.
• Once the oil is heated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over.
• Turn the burner back on.
• Set the timer and cook the turkey for about 3 to 4 minutes per pound.
• The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
• When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

How long to cook the turkey for

You can fry a turkey in a Butterball Turkey Fryer. Here are the steps to follow:

• Completely thaw your turkey, or use a fresh turkey.
• Take the wrapper off of the turkey, and remove and discard the neck and giblets.
• Pat dry.
• Add oil to the fryer. Do not exceed the maximum fill line.
• Preheat oil in the fryer to 375° F.
• While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavours. Tuck in the legs.
• Once the oil is heated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over.
• Turn the burner back on. Set the timer and cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
• When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

Frequently asked questions