Equipment and Supplies Needed:

Print these tips


You’ll need some special equipment to deep fry a turkey. Many people start with a turkey frying "kit" which contains most of the equipment needed for this cooking process. These kits are sold in many supermarkets and other retail outlets.

For outdoor cooking, the following equipment is needed:
  • Burner that hooks to a propane gas tank to heat the oil

  • Propane tank hose and regulator

  • Large pot - typically with a 30 quart capacity with stand

  • Lifting rack to lower the turkey safely into the hot oil and remove it from the pot

  • Deep-frying thermometer to monitor the temperature of the oil

  • Meat thermometer

  • Injector

  • Marinade

  • Oven gloves or mitts

  • Timer

  • At least three gallons of LouAna® Peanut Oil

  • Paper towels to remove excess moisture from turkey

  • 10 to 12 pound fresh or completely thawed turkey

For indoor cooking, the following equipment is needed:

  • Electric Cooker

  • Meat Thermometer

  • Injector

  • Marinade

  • Oven gloves or mitts

  • Timer

  • At least three gallons of LouAna® Peanut Oil

  • Paper towels to remove excess moisture from turkey

  • 10 to 12 pound fresh or completely thawed turkey

Always start with a fresh or completely thawed turkey…never use a frozen or partially frozen turkey as it will cause the hot oil to foam and possibly spill.

Be sure to remove the giblets and neck from the interior of the turkey before frying.
Marinade Instructions:

  • Mix and load marinade into the injector.

    •
  • Use about one ounce of marinade for every pound of turkey.

    •
  • Inject marinade into breast, thighs and drumsticks at several points to evenly distribute throughout the bird. Let stand at least 10 minutes prior to cooking.

    •
Most recipes recommend seasoning only on the outside of the turkey. However, this just darkens the outside of the turkey and lessens the eye appeal. Since you’ve injected the turkey with marinade, you’ve already captured the seasoning on the inside. Try to reuse the same hole each time you inject a particular part/area of the turkey, such as the breast. Position the injector in a circular motion, refilling several times. The idea is not to create too many holes in the bird. You can also inject from inside the cavity of the bird.

If you are not ready to fry the turkey, cover it with plastic wrap and place in the refrigerator.
 

Heat the Oil:

Heat the oil to 400°F. This typically takes about 45 minutes. When frying with propane, use the deep-frying thermometer to monitor oil temperature. Most electric cookers are thermostatically controlled, so an oil thermometer is not necessary. It is always a good idea to check the inside temperature of your bird with a meat thermometer. Never leave the oil unattended. Peanut oil will begin to smoke at about 440°F. If the oil begins to smoke, check temperature and lower the heat immediately.

Anytime you are frying with a large quantity of oil, it is a good idea to have a fire extinguisher handy.

To Download These Frying Tips, Click Here

 

Home          Questions & Answers          About Us          Site Map          Contact Us           Privacy Policy           Terms of Use
2009 © Ventura Foods, LLC. All rights reserved.