Deep Frying Turkey with a Bayou Fryer
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 help you to have a delicious bird, it can also be a matter of personal safety.
First of all, turkey deep fryers are meant for outdoor use and they should never be used inside. This is a actual safety issue because of the possible actions 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 same 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 wrong 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 rather simplistic model that many people enjoy, the Bayou Classic 3066a 30-Quart Outdoor Turkey Fryer Kit. This is not only a superior starter kit for anybody that is curious in deep frying turkey, it’s also supple enough to supply 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 relatedto the model 3066a, but it does contain a few more optional items which can make cooking the bird a midget easier. Several 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 bring forth a superior product when they are used properly. Always follow the directions included with every Bayou fryer.
One final thing that you will want to do is to verify the temperatures, both of the oil where the turkey is cooking and of the turkey, once it comes out of the deep fryer. The oil should be or so 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 well thought out done. As long as you follow 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.
