If you have ever wondered how to deep fry a turkey, wonder no more! It is a simple process that requires: a deep fryer (and all the parts that accompany it), a turkey or turkey breast, injector marinade and oil (we use peanut oil).
We own the Masterbuilt Butterball Professional Series Indoor Electric Turkey Fryer but the smaller one. That means we can do up to a 14# turkey. The Masterbuilt Butterball Professional Series Indoor Electric Turkey Fryer, X-Large can do up to a 20# turkey. (Hubby just bought the larger size when I showed him the price!)
Deep Frying a Turkey is easy! You need to fill your deep fryer with oil, and heat the oil to the recommended temperature in the owner’s manual that came with your deep fryer. DO NOT OVERFILL! For ours, a green light goes on when the temperature has been reached for the oil.
Make sure your turkey is completely defrosted (if you are not using a fresh turkey). This is so your turkey doesn’t explode or pop because you have some ice left in a crack or crevice.
Wash your turkey thoroughly. Take off all the plastic, the pop-up timer, the gibbets and the neck pieces. We also cut off the extra fat at the end of the turkey, but that is just personal choice.
Now dry your turkey completely! This is very important to prevent the oil from splattering when you submerge the turkey in the deep fryer oil.
Fill your injector with injector marinade. The one Hubby chose last week was Creole Butter Marinade and the whole house smelled like popcorn when he poured it into the measuring cup! Follow the directions in your user manual. Hubby used 2 oz per shot, and gave the turkey breast 4 shots maneuvering the injector while in the turkey to shoot in different directions. This little trick paid off big-time when it was time to eat the turkey!
Put your turkey in the basket, and put on those gloves they give you. If there is any splatter when you submerge the turkey, your arms will be frying along with that turkey. Covering up your arms is a good safety precaution. Submerge your turkey, close the lid and time your turkey according to the owner’s manual instructions (for us it was 7 minutes per pound for a breast, 4 minutes per pound for a whole turkey).
When the turkey is cooked, pull it up (again wear those gloves), and rest it on the ledge of the deep fryer to drain. Take the temperature of the turkey to confirm it is thoroughly cooked. When removing the turkey, Hubby tips the turkey slightly before he removes the basket in case there is any leftover oil in the cavity.
Allow your turkey to rest on a cutting board for a minimum of 10 minutes before slicing!
And that is it. You now have a moist, delicious deep fried turkey.
Please remember to read your user manual completely for specific instructions, tips and hints!
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