Once the oil is hot enough, place the turkey in the basket or on the hook provided with your turkey fryer and slowly lower it into the hot oil.Since most units do not have thermostat controls, it is essential to monitor the oil’s temperature to ensure that it does not overheat. This usually takes from 45 minutes to 1 hour. Using a deep-frying thermometer, heat the oil to 375☏ (190☌).Choose an oil with a high smoke point like canola oil. Do not overfill, as oil may spill out when the turkey is placed in the pot. Fill the pot with oil to the required measure.Remove the water and thoroughly dry the pot. Remove the turkey and note the water level. Lower into the empty pot and add water to about 2 inches (5 cm) above the turkey. Determine the amount of canola oil you need by placing the turkey, breast down, on the frying stand or in the basket. Remove excess fat and any parts from inside the turkey. Choose a fresh turkey or make sure it is completely thawed before deep-frying.Avoid placing the deep fryer in a windy area as that can alter the cooking process and make it more difficult to control the temperature of the fryer.You could also use a drip pan underneath it. Avoid cement or brick, as oil spills stain and may be difficult to clean up. Place the turkey fryer outdoors on a level dirt or grassy area away from buildings and decks.
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