SAN ANGELO, TX – Experts say frying a turkey for Thanksgiving can be a pleasant and enjoyable experience with family and friends, but frying a turkey can be dangerous.
Here are some tips from the experts at Butterball:
Using an electric fryer indoors is a great way to get that crispy texture and delicious flavor without having to brave the elements. Given the high temperatures and dangers, be sure to follow these simple instructions:
- 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, but 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 flavors. Tuck legs.
- Once the oil is heated, place the basket in the fryer for 30 seconds. Remove basket from oil, place turkey in basket. Slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
- Set the timer and cook the turkey about 3 to 4 minutes per pound.
- Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F. Here's some help on how to check your turkey's temperature for doneness.
- When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
- Let the turkey stand for 20 minutes before removing it from the rack or basket to carve.
And be especially careful using propane to fry a turkey outside.
Although you’re outdoors, using a propane deep fryer can be very dangerous. Never leave your deep fryer unattended and be sure to carefully follow these instructions:
- To start, take the wrapper off of the turkey, and remove and discard the neck and giblets.
- Deep-fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc.
- To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place it in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line, and use that line as a guide when adding oil to the propane fryer.
- Pat the turkey dry with paper towels.
- Add oil to the fryer (based on the water line).
- Preheat oil in the fryer to 375° F.
- While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
- When the oil is hot, 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.
- Cook the turkey 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. Let the turkey stand for 20 minutes before removing it from the rack or basket.
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Everyone please remember to fast this year on Native American Heritage Day, the day after "Thanksgiving!"
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