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includes a bail that is grabbed by the lifter. The thermometer has a long probe and is used to monitor the temperature of the oil. The fryer can also be used to cook other poultry and seafood. The stock pot lid is used to cover the pot only when not actually frying or when preparing other foods by boiling in water. Heavy gloves and an apron are recommended.
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or a blend. Cooking time is about four minutes per pound (or about 7 minutes per kilo) of turkey, so a 15-pound turkey needs to be cooked for about one hour in 350 °F (175 °C) oil. Oil can be recovered, stored, and reused several times before it becomes rancid or contaminated. Storage life
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to drain the oil. The poultry holder consists of an aluminum or stainless steel disk with a metal rod formed into a loop with the ends affixed to the center of the disk. The loop is placed through the cavity of the turkey and the lifter is used to lower and remove the turkey. If a basket is used, it
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Deep-frying a turkey uses oil over an open flame, thus it presents some hazards. The operation must be considered hazardous from the time the flame is lit to the time the turkey is removed and the oil is cooled as there's a risk for fire, burns, and explosion. A number of homes and other buildings
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Some vendors now offer an add-on temperature control valve. This consists of a valve that goes between the propane tank and the burner and a lead with a thermal sensor. The sensor is placed into the oil and the valve adjusts the flame to achieve a constant temperature.
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The first deep-fried turkey recipes called for cooking 12-15 pound turkeys in lard at 375 degree temperature. Now most recipes, for health reasons, call for lighter oils, even though none of the oils penetrate the turkey because of the heat. Deep-frying requires a
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and wondered what to do with their excess pig lard that would spoil in the
Louisiana heat. They came up with deep fried turkeys after trying chickens. Later, because lard spoiled easily, they switched to peanut oil.
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tank that usually must be purchased separately. Current burner units are much lower than the original design so as to increase stability and help prevent tip-overs. Lower cost units use an
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Electric turkey fryers have been introduced that can be used indoors. Although the electric fryer does not heat up as fast as with propane, it includes a
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can be extended by filtering used oil and keeping it cool. A generous rub of salt and pepper may be used to increase flavor. The turkey can also be
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A traditional turkey fryer kit consists of a burner, a large stock pot with lid, a basket and/or poultry holder, a lifter and a
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with a timer and a thermal safety shut-off. Electric fryers can also be used to prepare other foods by frying or boiling.
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An early mention of deep-fried turkey appeared in a 1984 article in the
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283:"Did a 1984 Times-Picayune article kick off deep-fried turkey craze?"
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309:"Turkey Fryer Safety - Read the Turkey Fryer instructions or else!"
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have been destroyed due to the unsafe use of a turkey fryer and
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stock pot and a steel burner while higher-end units include a
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pot and burner. Some stock pots may have an integrated
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friends. Gant said they were sitting around with their
330:"Underwriters Laboratories Turkey Fryer Demonstration"
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and in articles written for the Food sections of the
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281:Maloney, Ann (13 November 2017).
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311:. Bbq.about.com. 2012-04-10
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227:List of deep fried foods
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332:. YouTube. 2009-11-06
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289:. NOLA.com. NOLA.com
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69:New Orleans
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336:2012-11-19
315:2012-11-19
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233:References
217:Deep fryer
172:peanut oil
168:canola oil
134:thermostat
100:Equipment
293:30 March
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181:seasoned
166:such as
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110:propane
63:History
367:Stoves
140:Safety
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189:gravy
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