Wiktor Wise
Deep frying a turkey is a great way to achieve a crispy texture and delicious flavour. Before using your Butterball Electric Turkey Fryer, it is important to read the user manual carefully to ensure safety precautions are followed. The Butterball Electric Turkey Fryer can cook a turkey of up to 22 lbs (9.98 kgs). To start, you will need to fully thaw your turkey, remove the neck and giblets, and pat it dry. Then, add oil to the fryer, preheating it to 375° F. While the oil is heating, season your turkey and, once the oil is hot, slowly lower the turkey into the fryer.
Butterball Electric Turkey Fryer Characteristics
| Characteristics | Values |
|---|---|
| Maximum turkey size | 22 lbs (9.98 kgs) |
| Oil type | Peanut oil or any common cooking oil |
| Oil quantity | 2.75 gallons (11 quarts) |
| Marinade | Your choice of marinade (not included) |
| Turkey weight | 18-20 lbs (8.16-9.07 kgs) |
| Rinse/soak turkey | Rinse with warm water or soak for no more than 30 minutes |
| Turkey preparation | Pat dry with paper towels, inject with marinade, and season |
| Frying temperature | Start at 375°F (191°C) then reduce to 325°F (163°C) |
| Cooking time | 3-4 minutes per pound |
| Internal temperature | Dark meat: 175°F-180°F, White meat: 165°F-170°F |
| Safety precautions | Do not touch hot surfaces, unplug when not in use, do not immerse in water |
| Cord length | Short to prevent entanglement and tripping |
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What You'll Learn
Safety precautions
To safely start the Butterball Electric Turkey Fryer, it is important to follow these safety precautions:
- Always read the instruction manual carefully before using any electrical appliance, including the Butterball Electric Turkey Fryer. Understand the basic safety precautions provided by the manufacturer.
- Ensure the appliance is properly set up and plugged into an outlet before use.
- The Butterball Electric Turkey Fryer is designed for indoor use.
- Only use the recommended amount of oil, which is 2.75 gallons (11 quarts) of peanut oil or any common cooking oil. Pre-heating the oil or water may take up to 45 minutes, so plan your cooking time accordingly.
- The maximum turkey size that can be fried in the Butterball Electric Turkey Fryer is 22 lbs (9.98 kgs). Do not exceed this weight limit.
- Rinse the turkey thoroughly with warm water and ensure that cavities are free of ice. Pat the turkey dry with paper towels, both inside and outside.
- If desired, inject the turkey with your chosen marinade. Insert 4 to 8 ounces into each side of the turkey breast, thigh, leg, and wing, for a total of 8 to 16 ounces.
- Season the turkey inside and outside with your favorite seasonings.
- Always use the lifting hook handle provided with the appliance when handling the turkey. Do not touch hot surfaces.
- To prevent the possibility of entanglement or tripping, the Butterball Electric Turkey Fryer is designed with a short cord. Do not immerse the cord, plugs, or any part of the control panel in water or other liquids to avoid electric shock.
- Never move the appliance when oil or water exceeds 100 °F (37 °C). Always unplug the appliance from the outlet when not in use and before cleaning.
- Keep the lid closed during pre-heating and cooking to ensure optimal performance and safety.
- Always use a food thermometer to check the internal temperature of the turkey. Ensure it reaches an internal temperature of 165 °F (74 °C).
- Allow the turkey to rest in the basket for 10 minutes after cooking before removing it for carving and serving.
- Remember to turn off the appliance and unplug it from the outlet when finished.
By following these safety precautions, you can safely start and use the Butterball Electric Turkey Fryer to cook a delicious turkey.
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Turkey preparation
Rinsing and Thawing:
First, ensure your turkey is fully thawed, using either the refrigerator method or cold water thawing. Remove the wrapper, neck, and giblets, and then rinse the turkey thoroughly with warm water. This step ensures that the cavities are free of ice. Do not exceed 30 minutes of rinsing to avoid over-soaking.
Drying:
After rinsing, pat the turkey completely dry, both inside and out, using paper towels. It is important to remove any moisture before proceeding to the next steps.
Marinating:
If desired, you can inject your turkey with your favorite marinade. Inject 4 to 8 ounces into each side of the turkey breast, thigh, leg, and wing, totaling 8 to 16 ounces. This step adds flavor and moisture to your turkey.
Seasoning:
Season the turkey generously, both inside and out, with your preferred seasonings. This step ensures that your turkey is packed with flavor.
Oil Preparation:
Add oil to your Butterball Electric Turkey Fryer, ensuring you do not exceed the maximum fill line. Peanut oil is recommended for its great taste and higher smoke point, but you can use any common cooking oil. Preheat the oil to 375° F.
Cooking:
Once the oil is heated, carefully lower the turkey into the fryer. The turkey may not be entirely immersed in the oil. Cook the turkey for approximately 3 to 4 minutes per pound. The ideal internal temperature for dark meat is 175° F to 180° F, while white meat should reach 165° F to 170° F.
Remember to always follow the safety precautions provided with your Butterball Electric Turkey Fryer for a safe and enjoyable cooking experience.
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Oil type and amount
The Butterball Electric Turkey Fryer is a powerful appliance that can fry a turkey of up to 22 lbs (9.98 kg). It is recommended to use a turkey of 18-20 lbs (8.16-9.07 kg). The oil requirements for this fryer are relatively low compared to conventional fryers, using about 2 gallons of oil for a 14-pound turkey. For smaller jobs, you can use as little as one gallon of oil.
To determine the exact amount of oil needed, it is recommended to follow a specific procedure. First, put the turkey into the empty fryer. Then, fill the fryer with water until the turkey is covered by about an inch of water. Take the turkey out and make a note of the water line, as this will be the amount of oil you need. This method ensures you know the proper oil level for your bird, which is crucial for safety when dealing with hot oil.
You can also use a similar method but with a 5-gallon bucket instead of the fryer itself. Put your turkey in the bucket and fill it with measured water until the turkey is covered. The amount of water used will be the amount of oil you need for frying.
It is important to note that the Butterball Electric Turkey Fryer has a pre-heating time of up to 45 minutes, and it is recommended to pre-heat the unit completely to the cooking temperature before frying. This time can be used to prepare the turkey and any other foods for cooking.
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Marinades and seasonings
A few popular marinade options include:
- Brown sugar and water brine
- Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder
- Apple and tea brine
- Butter creole
If you are using an injection marinade, you should insert 4 to 8 ounces into each side of the turkey breast, thigh, leg, and wing, for a total of 8 to 16 ounces.
It is important to note that the turkey should be thoroughly rinsed with warm water and patted dry with paper towels before applying any marinades or seasonings. Additionally, make sure to follow safety precautions when handling the fryer, such as avoiding contact with hot surfaces and unplugging the appliance when not in use.
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Cooking temperature and duration
Preheating the Oil:
Start by preheating the oil in your Butterball Electric Turkey Fryer. The recommended amount is 2.75 gallons (11 quarts) of peanut oil, but any common cooking oil can be used. Preheat the oil to a temperature of 375° F (191° C). Peanut oil is suggested due to its great taste and higher smoke point.
Preparing the Turkey:
While the oil is heating up, it's time to prepare the turkey. Remove any wrappers, and remember to take out and discard the neck and giblets. Thoroughly pat the turkey dry with paper towels, ensuring that both the outside and inside cavities are completely dry. If desired, you can inject the turkey with your chosen marinade, inserting 4 to 8 ounces into each side of the breast, thigh, leg, and wing, for a total of 8 to 16 ounces. Season the turkey generously with your favorite seasonings, both inside and out.
Cooking Duration:
Once the oil has reached the desired temperature, it's time to cook the turkey. The cooking duration depends on the weight of your turkey. As a rule of thumb, cook the turkey for about 3 to 4 minutes per pound. For example, if you have an 18-pound turkey, you would cook it for approximately 54 to 72 minutes.
Final Internal Temperature:
The final internal temperature of the cooked turkey is the most important factor in determining doneness. When the dark meat reaches an internal temperature of 175° F to 180° F, and the white meat reaches an internal temperature of 165° F to 170° F, your turkey is ready. Insert a food thermometer 2 inches into the deepest part of the turkey breast to check the temperature accurately.
Resting and Draining:
After frying, slowly lift the turkey from the pot and place it in a pan or on paper towels to drain the excess oil. Allow the turkey to rest for at least 10 to 20 minutes before carving and serving. This resting period ensures that the juices redistribute, resulting in a juicy and tender final product.
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Frequently asked questions
Basic safety precautions for electrical appliances should always be followed. These include but are not limited to:
- The maximum turkey size is 22 lbs (9.98 kg).
- The provided cord is short to prevent entanglement or tripping.
- Never move the appliance when oil or water exceeds 100 °F (37 °C).
- Do not touch hot surfaces.
- Unplug the appliance when it is not in use and before cleaning.
Peanut oil is recommended due to its great taste and higher smoke point. However, any common cooking oil may be used.
You will need to purchase 2.75 gallons (11 quarts) of oil, although the unit uses slightly less than 3 gallons (12 quarts). Do not exceed the maximum fill line.
Rinse the turkey thoroughly with warm water or soak it in a warm water bath for no more than 30 minutes to ensure the cavities are free of ice. Pat the turkey completely dry with paper towels. If desired, inject the turkey with a marinade. Insert 4 to 8 oz into each side of the turkey breast, thigh, leg, and wing for a total of 8 to 16 oz. Season the turkey with your desired seasonings.
