A turkey fryer is an apparatus for

deep-frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula in ...

. Fried turkey has been a popular item in the

Southern United States The Southern United States (sometimes Dixie, also referred to as the Southern States, the American South, the Southland, or simply the South) is a geographic and cultural region of the United States of America. It is between the Atlantic Ocean ...

, and has become popular in other parts of the country because of the reduced time needed to cook a turkey in a deep fryer, versus other conventional methods such as an oven or a rotisserie grill.

History

Deep fried turkeys first appeared in the Baton Rouge ''Times-Picayune'' and in articles written for the Food sections of the ''Baton Rouge Advocate/States Times'', which were attributed to Charlie Gant and two other

Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...

friends. Gant said they were sitting around with their crawfish pots after a cochon de lait 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.

Equipment

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

thermometer A thermometer is a device that measures temperature or a temperature gradient (the degree of hotness or coldness of an object). A thermometer has two important elements: (1) a temperature sensor (e.g. the bulb of a mercury-in-glass thermometer ...

. The burner operates on a standard propane 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

aluminum Aluminium (aluminum in American and Canadian English) is a chemical element with the symbol Al and atomic number 13. Aluminium has a density lower than those of other common metals, at approximately one third that of steel. It ha ...

stock pot and a steel burner while higher-end units include a stainless steel pot and burner. Some stock pots may have an integrated

valve A valve is a device or natural object that regulates, directs or controls the flow of a fluid (gases, liquids, fluidized solids, or slurries) by opening, closing, or partially obstructing various passageways. Valves are technically fitting ...

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 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. 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. 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 thermostat with a timer and a thermal safety shut-off. Electric fryers can also be used to prepare other foods by frying or boiling.

Safety

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 have been destroyed due to the unsafe use of a turkey fryer and

Underwriters Laboratories The UL enterprise is a global safety science company headquartered in Northbrook, Illinois, composed of three organizations, UL Research Institutes, UL Standards & Engagement and UL Solutions. Established in 1894, the UL enterprise was founded as ...

has refused to list turkey fryers.

Preparation

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 cooking oil with a high

smoke point The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can va ...

such as

canola oil Close-up of canola blooms Canola flower Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae. Historically, ...

peanut oil Peanut oil, also known as groundnut oil or arachis oil, is a vegetable oil derived from peanuts. The oil usually has a mild or neutral flavor but, if made with roasted peanuts, has a stronger peanut flavor and aroma. It is often used in America ...

safflower oil Safflower (''Carthamus tinctorius'') is a highly branched, herbaceous, thistle-like annual plant in the family Asteraceae. It is commercially cultivated for vegetable oil extracted from the seeds and was used by the early Spanish colonies along ...

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 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 seasoned with an injectable

marinade Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flav ...

. Fried turkeys cannot be stuffed, nor do they provide drippings or broth for

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt ...

References

{{Reflist Cooking appliances Cooking techniques Stoves

History

Equipment

Safety

Preparation

See also

References