Have you for years been oven-roasting turkeys, basting and basting so often you feel like a turkey yourself? And no matter how many times you baste, your meat still comes out dry and flavorless? And you were up so early getting the turkey in the oven, and you have no room for anything else in the oven while the turkey cooks, which takes forever! Are you tired of all these hassles Thanksgiving Day? If so, itís about time you switched to a turkey fryer. ďOnce you taste turkey fried, never again taste turkey dried!Ēô Turkey Fryers have become an incredibly popular option over the last 10 years for cooking a turkey, either for oneís annual Thanksgiving Day feast or an everyday meal. As technology has greatly improved the ease and safety of deep frying a turkey, more and more people have turned to this culinary option in lieu of traditional oven-baked turkeys.
As a rule, frying a turkey takes considerably less time and according to many professional chefs and novices alike, deep-frying a turkey produces a much more satisfying, tasty bird. Whatís more? Expand the use of your fryer by cooking lobster, crawfish, clam bakes, chicken wings and French Fries, donuts, or fruit turnovers, and use water instead of oil and you can steam fish or vegetables or a healthy satisfying meal! The options seem almost limitless. But donít flap your wings just yet in excitement. There are a few drawbacks to consider if thinking about purchasing a turkey fryer. Let us here at FireForLess.com guide you through the ins-and-outs of turkey frying so you can learn everything you need to know about this fast-growing culinary practice.
Generally speaking, turkey fryers come in propane models for outdoors and electric models to be used indoors. You can use a propane model indoors, but it is generally discouraged, citing numerous safety concerns with open flames, burning gas, and scolding oil in your home. Setting the kitchen on fire makes for an interesting Thanksgiving Day story, but not one most people want to recount! Gas models are great for the patio and are also useful on camping trips, so itís possible to enjoy fried turkey in the great outdoors. Along with the possibility of accidentally causing a fire, propane gas models produce carbon monoxide as they burn which is lethal. It is essential that they are used in open space or a well ventilated enclosed area.
When preparing your fryer for cooking, there are a few simple steps you need to take to ensure your turkey is cooked properly. To determine the amount of oil youíll need, place your thawed turkey into a stock pot pouring water into the pot until the turkey is fully submerged. Remove the turkey and mark or accurately note the line to which the water descends. This will be your marker when adding the oil. Remove the water and dry the pot and the turkey thoroughly. Add your oil and ignite the burner or turn on your electric fryer. Note: peanut oil is the preferred cooking oil for turkey fryers providing the most flavorful, juiciest bird, but you can also try corn oil, canola oil, cottonseed oil, safflower oil, soybean oil, and sunflower oil. Most recipes recommend a steady temperature of 350į for the oil and the turkey should never be submerged before the oil reaches this temperature. Once the oil is held constant at 350į, place the turkey into the fryer. For every pound of turkey cook the bird for 3 to 3.5 minutes. Many who fry their turkeys love this. Instead of the hours and hours it normally takes to roast a turkey in the oven, an average size turkey is fried to perfection in less than an hour.
So how exactly does frying a turkey make such a difference in comparison to normal oven-baked cooking? Glad you asked! Itís most dependent on the temperature of the fryer, which is why itís imperative to properly heat the oil to 350į before placing your turkey into the fryer. The intense heat of the oil effectively serves to Ďflash-fryí the turkey, sealing the skin and creates a near-impregnable shield locking in moisture and keeping oil from seeping in. What you get is a crispy, amber outer shell with a tender, moist interior bursting with mouth-watering flavor. By thwarting oil from soaking into the turkey the nutritional integrity of the poultry is retained. Studies have shown that only about 1 tablespoon of oil is absorbed when frying a turkey. Where a roasted turkey has about 360 calories and 16 grams of fat per 5.9 ounces, comparatively, fried turkey has just 385 calories and 21 grams of fat per the same portion size. If youíre hesitant to try deep-fried turkey for health reasons, donít be. Youíre not doing much worse than cooking the turkey traditionally.
Maybe itís not health factors making you apprehensive about turkey fryers, but safety concerning an open flame and hot, boiling oil. Itís no secret some extra precautions should always be taken regarding open-flame cooking. Most people would discourage using a gas fryer in a home, not only because the carbon monoxide emissions as mentioned above, but even the most cautious, experienced chef can have an accident. Itís highly recommended to use any gas fryer outside, on a flat surface, and at least ten feet from your home or any structure. Also, consider this: when oil boils, particles of oil are carried into the air and adhere to its surroundings and surfaces. Cooking with oil over time leaves surfaces greasy and dirty. Most indoor fryers, however, have special lids to prevent this from happening.
Now that you know all of this, if you havenít already bought your fryer, itís time to decide which one is right for you. Head on back to the main page and explore some more of all there is to know about turkey fryers. If you already have your turkey fryer, what are you waiting for? Get that thing warmed up! Believe me. In no time at all youíll be enjoying the most succulent turkey in your life.