Oilless Turkey Fryers Guide

4 01 2010

Electric and oilless turkey fryers have been introduced that can be used indoors as it can make it easier when it’s not outdoors. Although the deep fryers that use electricity don’t 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. Deep-frying requires a cooking oil with a high smoke point such as canola oil, peanut oil, safflower oil or a blend. Cooking time is about four minutes per pound 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 oilless turkey fryer becomes rancid or contaminated. Storage life can be extended by filtering used oil and keeping it cool. A generous rub of salt and pepper gives a very nice taste. The turkey can also be seasoned with an injectable marinade. Fried turkeys cannot be stuffed, nor do they provide drippings or broth for gravy.

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. The propane tank must be placed as far away from the cooker as possible Never leave the fryer unattended. The turkey must be fully thawed or fresh and must be dry. If ice contacts boiling oil it will cause a boil-over and a flame hazard. Oilless turkey fryers are gaining popularity or sometimes referred to infrared turkey fryers.

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