Table of Content
- The Backyard Pro 30 qt. turkey fryer kit comes with everything you need to fry up a large turkey!
- Recipe Notes
- The Best Oil for Deep-Frying a Turkey
- Highest Rated Recipes
- Backyard Pro BP-12KIT 30 Qt. Turkey Fryer Kit with Aluminum Stock Pot and Accessories - 55,000 BTU
- Other Products from this Line
- Deep-Fried Turkey
- Hot Stuff/Cold Beer
However, this amount of salt is needed to help cut through the oil and help the turkey taste well-seasoned. Perfect with that quality and that price will not find elsewhere is safe and very comfortable, if you are thinking of cooking turkey this team is simple but ideal. Everything was great except when I received my order, the box was ripped and the pot and lid was bent. Contacted customer service and a replacement was shipped out the next day and arrived in time. During initial start-up and first use, you may experience some burn-in of the range that includes unpleasant fumes and discoloration of the burner. This process is typical, and after minutes the unit will be ready for use.
Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun.
The Backyard Pro 30 qt. turkey fryer kit comes with everything you need to fry up a large turkey!
The turkey must be completely thawed to prevent the oil from boiling over during frying. A frozen turkey needs about 24 hours thawing time for every 5 pounds of turkey. Once you’ve determined where to fry your turkey, you’ll also need to gather the following equipment. Most can be found at home-improvement stores like Ace, Home Depot, or Lowes.
If the pot comes with a lid, great, but I wouldn't go out of my way and buy a separate lid, as it isn't required for turkey frying. Bayou Classic deep-fry sets are also well-known, but they can cost more than ones from Master Built and come with extra tools you may or may not need. This particular bundle comes with a fryer burner, pot, lifter, and thermometer as well as a seasoning injector and skewers, so it all comes down to your needs and budget. I have fried turkeys for years and I always use peanut oil / 3 gal. I strain the oil using cheese cloth the next day and put it back in the same container and put it in the deep freeze. A pound turkey is about the maximum size to deep fry.
Recipe Notes
Rinse turkey and thoroughly pat dry with paper towels. Rub seasoning inside the cavity and all over the outer surfaces. Make sure the hole at the neck is open at least 2 inches so oil can flow freely into the cavity. In addition to having enough space and the correct equipment for frying, there are a few other watch-outs when deep-frying a turkey.
Fill a turkey fryer or large stockpot with enough oil to fry turkey; be sure to leave room for turkey so oil doesn't spill over. While the turkey rests, you can turn off the burner, cover the pot, and let things cool down. Or you can have a little fun and fry one more thing. Any of these foods would be delicious after a plunge into your deep fryer. You can order most of the essential fried turkey equipment online.
The Best Oil for Deep-Frying a Turkey
I solved this by reversing the clip, but fashioning a new one prior to having a hot pot will be this year’s priority. An injector is used to infuse the bird with liquid seasoning. When the oil sears the skin of the turkey on contact, the natural juices and the marinade are sealed in- meanwhile, the oil is sealed out.
Stored in a cool, dry place, peanut oil should not spoil and will remain usable for six months. If you “smoked” the oil by accident, you’ll have to toss it. We feel obliged to tell you to check with your local regulations on proper disposal, but most of the time oil must be accepted at your neighborhood auto-mechanic shop. This is an awesome deep-fried turkey recipe made with Creole seasoning. The meat is crispy on the outside and super juicy on the inside — even the white meat!
It has a 14″ wide welded steel frame and a turkey stand & hook. The only thing we don’t like about this kit is the plastic injector. The Bayou Classic brand is sold online and nationally at Home Depot, and can be found for as low as $136, or as much as $200 for a full-out stainless kit. This turkey fryer was very easy to set up and it does the job. Very good price with all of the extras that come with it. Char-Broil Big Easy TRU Infrared Oil-less Turkey Fryer .
For a turkey between 10 and 15 pounds, you'll need a 30- to 34-quart pot. If you need to feed a crowd, consider frying two turkeys back to back rather than one large bird all at once. This is easier on the cook, so you don’t need gallons of oil and a giant pot — and you get tastier turkeys, as they cook quickly without getting dry, too. Remove the turkey's neck and giblets, or save for another use. Use a pair of kitchen shears to remove any excess skin and the turkey’s tail nub. Pat the cavity and the outside of the turkey dry with paper towels and place breast-side up on a cutting board or rimmed baking sheet.
Make sure you have a probe or meat thermometer for the turkey, heat resistant gloves, fire extinguisher, and pan for setting the fried turkey in. An outdoor fryer burner with a regulator hose is really useful tool to have, and this GasOne pick is accessible and sturdy. Beyond frying turkey, you can use it for doing crab boils, frying fish, cooking with a wok, and even cloth-dyeing projects. Make sure the burner feels sturdy and sits level, especially if you’re shopping secondhand. For handling and safety, you’ll need a few other kitchen essentials, which you may already have.
Place the bird on the turkey stand drumsticks up and head down and pull his arms back behind his shoulders if possible. I have recently began to hog-tie the leg stems together with wire to keep the legs from splaying open and laying on the side of the pot for the duration of the fry. This also keeps the legs close to the bird’s body and they will cook more evenly with said bird body. Try to do this the night before you plan on cooking the bird. The injection process definitely shortens the amount of time needed, so if you can’t do it the night before then a few hours before will have to do. Chef William’s may or may not still sell kits, but it’s just as well.
You should also have meat and fry thermometers on hand. One of the biggest fail points I have seen in doing this is the fry thermometer. I have more than one so I can check them against each other… you’d be surprised by the temperature differences. A few years back, I bought a Maverick Digital Oil Thermometer thinking this would solve all my problems. Well, it certainly helped reassure me of the oil temp, but I still kept an analog thermometer next to it to compare. My biggest complaint was that the clip does not attach well to the pot, such that the angle of the probe is right in the way.
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