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There are several things that go into deep frying turkey and in order for you to have the perfect bird when it comes out of the fryer, it is important that you follow a few guidelines. Not only can this assist you to have a delicious bird, it can also be a matter of personal safe and sound.

First of all, turkey deep fryers are meant for outdoor use and they should never be used internal. This is a proper safety issue because of the possibility of fire and it also tends to be a cleanliness issue, as the oil does tend to come out of the fryer to a sealed extent. Along with that, you should make sealed that you use an oil which has a high smoke point like peanut oil, so that you taste the bird, not burnt oil.

Here are two models that we recommend, both which do an excellent job of deep frying turkey. You really can’t go incorrect with a Bayou fryer. They’ve been manufacturing turkey deep fryers for a very long time at Bayou Classic and they know everything there is to know about creating the perfect fryer for deep frying turkey.

The first one is a instead simplistic model that some people enjoy, the Bayou Classic 3066a 30-Quart Outdoor Turkey Fryer Kit. This is not only an excellent starter kit for anybody that is fascinated in deep frying turkey, it’s also elastic enough to render you with what you need permanently. Aside from the propane and the oil, it has everything necessary in order to get you up and frying in almost no time.

A step up from this one would be the Bayou Classic 3016 30-Quart Outdoor Turkey Fryer with Basket and Fry Pot. This is similar to the model 3066a, but it does contain a few more optional items which can make cooking the bird a little easier. A lot of people find that these extra items are deserving the little bit of excess money that it is going to cost you.

Either of these Turkey deep fryers have the potential to cook a bird in about three minutes per pound and can both produce a superior product when they are used properly. Always follow the directions included with every Bayou fryer.

One last thing that you will want to do is to check the temperatures, some of the oil where the turkey is cooking and of the turkey, once it comes out of the deep fryer. The oil should be approximately 325 degrees when the bird goes in and the white meat of the bird should be at a minimum of 180 degrees in order for it to be considered done. As long as you pursue these few simple rules, you can have the complete turkey waiting for you in a fraction of the time as what it would take in the oven.

Tags: Bayou fryer, deep frying turkey, turkey, turkey recipe

This entry was posted on Monday, February 1st, 2010 at 12:46 pm and is filed under African Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.