Safety First | Turkey Deep-Fry Cookers Show Deep-frying, also known as deep-fat frying, is a process of immersing food in a deep pot containing hot oil, which cooks the food quickly, producing a crispy surface over a tender and moist interior. It is becoming a popular method for cooking whole turkeys. The turkey should be no heavier than 15 pounds because larger turkeys require too much time to cook, resulting in an exterior that may be burned while the interior is still undercooked. Large turkeys can be difficult to handle, which increases safety concerns when cooking with hot oil. Smaller turkeys allow for ease of handling and better results. 10 to 12 pounds is a popular weight range. A whole turkey can be cooked as is or it may be covered with a seasoned crumb coating, a dry rub, or injected with a marinade. Safety First Safety should be of primary importance when deep-frying a whole turkey. Extreme care is necessary to ensure safety. Because the required equipment can be cumbersome and the large quantity of hot oil necessary for cooking a whole bird can be dangerous, deep-frying a whole turkey is much less safe than deep-frying food on a smaller scale. It is important to note that Underwriters Laboratories has refused to certify any turkey deep-frying equipment because of the dangers involved; however, the process can be accomplished safely and without fear, and the results will be successful when the important points described below are followed.
Turkey Deep-fry Cookers The proper equipment is required to deep-fry a whole turkey and to provide safety when cooking and handling it. Turkey deep-fry cookers are available in electric and propane models. Electric Cooker An electric cooker can be used inside or outside, but since the large volume of hot oil necessary for cooking a whole turkey can be quite dangerous, it is more safely used outdoors. An electric cooker is often easier to use than a propane cooker. Many of the electric models are equipped with a thermostat control gauge for easy temperature control and some models include a timer. A metal basket is included as well as a lifting hook for easier handling of the turkey when inserting it in the oil and removing it when the cooking is completed. Some models feature a drain value for easy removal of the oil. Most electric deep-fry cookers have a safety feature that prevents the oil from becoming too hot. Propane Cooker A propane cooker is designed for outdoor use only. The cooker consists of a propane burner, a 30 to 60 quart heavy pot, propane gas tank, a basket or a turkey stand, and a lifting hook for inserting the turkey into the hot oil and for removing it. It does not have a thermostat control so a candy/deep-fry thermometer of sufficient length is necessary to monitor the temperature of the oil. Selecting the Oil
Measuring the Oil It is extremely important to use the proper quantity of oil when deep-frying a whole turkey. If too little oil is used, the turkey may not be totally covered with the oil when it is placed into the pot. If too much oil is used, the oil may overflow the sides of the pot when the turkey is inserted creating an extremely dangerous situation. Many deep-fryer models have gauges to determine the correct volume of oil to use in relation to the size of the turkey being cooked. If no gauge is included with the equipment, the following steps may be used for determining the correct volume of oil to use:
Preparing the Turkey
Preparing the Cooker
Placing the Turkey into the Cooker
Cooking the Turkey Cooking Procedure
Note: DO NOT leave the deep-fry cooker unattended. One person should not attempt to deep-fry a whole turkey by him or herself. Two adults should be present during the entire process. One person should tend the cooker while another performs other necessary tasks. Two people should lower the turkey into the hot oil and remove it when it is fully cooked. Cooking Tips
Note: Most types of oil used for deep-frying may be used again. The oil can be filtered to remove any impurities; however, allow the oil to cool to room temperature before attempting to remove it from the cooking vessel. Some oils may be used 3 or 4 times when cleansed and filtered between uses. Keep in mind that when cooking oil is filtered and cleansed, some of the original quantity may be lost, so it may be replenished with new oil if a specific quantity is required for the next use. Refer to Cooking Oil Care for more information on reusing oil for deep-frying. How do you tell if fried turkey is done?The turkey must be checked for proper doneness using a meat thermometer. The breast should reach 170°F and the thigh should reach 180°F. If the turkey is not done, return it to the hot oil and cook it for an additional 5 minutes.
Do you leave the thermometer in turkey while deep frying?Remove the thermometer from the fryer before lowering the turkey into the pot. Re-attach it to the pot once your bird is in.
How long should a turkey sit after deep frying?Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
What temperature should I deep fry a 20 pound turkey?Deep Frying
Once the oil has reached the correct temperature (350 degrees for turkeys that are 10 to13 pounds, 325 for 14- to 20-pound turkeys) carefully lower the turkey into the boiling oil.
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