We recently read tons of reviews of the best turkey fryers in the market. We, however, realize that even with the best equipment, when the skills are not there, you can’t get the most out of them. This is especially true with your turkey fryer. If the turkey isn’t prepared just right, you’ll still end up with bland, dry turkey meat. Don’t blame the fryer though. In this article we share with you some tips that will see you turning out the best turkey your friends and family have ever tasted. Keep reading to find out more. If you like the content share the webpage https://best4.reviews/ with your friends!
Choose The Right Bird
It has happened to the best of us. You find the best-looking turkey in your local grocery store- plump and fresh- only to find out it doesn’t fit in your fryer. What a waste. Make sure you understand your fryer’s dimensions before setting out to buy a turkey. Moreover, account for displacement once you place the turkey in oil. When your fryer is full of oil, turkeys that just fit will displace a lot of oil, which in turn could be a recipe for disaster.
Besides that, for economy and efficiency reasons, don’t be quick to go for the largest bird you can find. No one wants to have left-overs after a party. Be conscious about the number of people that will attend your party. As a rule of thumb, two small birds are better than one large one. They absorb the rub much better and as such are tastier too!
Read Your Fryer Instructions
As you probably so in our review of the best fryers on the market, not all fryers are the same. Even though you’re a seasoned chef, as long as you’ve bought a new fryer, you’ll need to familiarize yourself with it. Each fryer make has its nuances and character too, so you may need to adjust your recipe accordingly. Understanding your fryer begins with actually reading the manual!
Test Your New Fryer Before Hand
You may be impatient to start cooking, but it is very important to test your fryer before using it. Remember you will be dealing with hot oil and gas- both of which are recipes for disasters. Moreover, practice makes perfect. By testing your fryers beforehand, you ensure that there are no surprises when you need to use it for an important event!
Test Your Thermometers
Your thermometers are so important when making a turkey. Don’t assume that they are calibrated as they should be. Make sure you do so before frying your turkey. For those of you that have never done so before there two ways in which you may calibrate your thermometers.
The first is known as the ice-point way. Fill a container with a mixture that half water and half ice. Submerge only the sensitive point of your thermometer in the mixture making sure that the tip has no contact with the container’s surface. Once stabilized the thermometer should indicate a temperature of thirty-two degrees Fahrenheit.
The second method is the opposite of the first. Fill a container with boiling water, and as before place the tip of the thermometer in, making sure it doesn’t come into contact with the container’s surface. Once stabilized it should indicate a temperature of approximately 211 degrees Fahrenheit.
Understand Your Cooking Oil
Some will say that oil you use doesn’t matter, but we disagree. Certain oils are great for deep frying and others will produce disastrous results. There are two considerations to have when choosing what cooking oil you’ll use for your turkey- health and burning point.
You cannot ignore the fact that deep frying isn’t exactly the healthiest way of cooking. That said, you want to use the healthiest oil available. The oils are mono-unsaturated, the worst are saturated and trans. Avoid those. Peanut oil is largely recommended for deep frying turkey because it has a high burning point and is healthier than most oils. However, your normal vegetable oil and canola will do the trick as well.
Choose Fresh, Not Frozen
Besides health reasons, choosing fresh turkey as opposed to frozen turkey is particularly important when your deep frying. The reason is simple, you never know if the turkey will fully thaw out before you cook. That and its time consuming to thaw out a whole turkey.
As you might know, it’s extremely risky to fry wet ingredients. You don’t want to end up with scalds or worse, to burn your house down! With frozen turkey, you may not know if there are still parts of the bird that are not quite thawed out.
As aforementioned, always remember that you’re working with two very dangerous ingredients – cooking oil and gas. As such you must take every precaution necessary to prevent disaster. Always make sure you have a fire extinguisher on hand before frying.