Some may even want to steal pieces of skin off of your perfectly deep-fried turkey. You actually don't ~need~ to wipe the rub off. Keep lowering the turkey. Cross the turkey legs tightly and tie them together using butcher's twine. 2) A frying pot (top left corner, above) that's at least 28 quarts in volume, and a clip thermometer to attach to the side of the pot, for measuring the oil temperature. Once the turkey is completely submerged, reignite the burner and bring the oil temperature back up to 350°F over high heat.
Throwing a party, having the holidays at your house or just have a love fried food? The temperature control dial adjusts easily for precise frying no extra tools needed. Turn your burner up high to get the oil temperature back up between 325-350°F.
When the turkey is all the way in (you'll feel the rack hit the bottom of the pot), unhook the handle. *If you don't have a 2-gallon Ziploc bag or a brining bag, you can put the turkey in a very large bowl, then cover it tightly with plastic wrap and refrigerate. Avoid splatters with this professional style deep fryer by monitoring cooking through the view window. Before you marinate the turkey, determine exactly how much oil you will need: Place the raw turkey in the 28-30 quart pot that you will fry it in.
It's important that you only open the regulator control valve 1/4 of the way. Insert a thermometer deep into the center of one breast. ;����J;�M
h�b```b``y�����6�A��X�X8�(004 U�(t^3u���r����Ն�K���;�00J�7.��s8����Ւ��tGf�}�dS��J��!���̜���Z`�.1֠�����;9��5D?I�b�ӁMi����MZ���ȕ�ie�E>�):��e�;Et��rDu��>����DĠP��1dc��S��U���Y�@�� �MZx! Yes, off. Remove food with a large slotted spoon or sturdy tongs, something that allows the oil to drain as you lift the food out. Special lid design for fewer splatters: Cook with the lid on for less messyou can even lift the basket out of the oil to drain it while the lid is still closed. 12 hours before you fry your turkey, you need to marinate it in the spicy rub: 1. Our fryer came with a 30-quart pot. MESS-FREE MEALS: Frying foods at home no longer means a splattered mess and lingering oily smell. $�1D:�l`2a��hj�O�`|�`� ��r9��2�*J���w ���U To light the burner of your fryer, turn the tank regulator valve all the way to the left, so that it's fully open.
You can turn the tank regulator valve off (all the way to the right) too, since you're done with the fryer. After your turkey has fried for the allotted cooking time, check the internal temperature of the turkey by very slowly picking it up out of the oil just enough to expose the top half of the breast and inserting an instant-read thermometer into the center of the breast. It's probably better to buy and heat a little extra. HIGH QUALITY MATERIAL------a. This is a good brine recipe for a fried turkey. With the fryers lid, complete with a viewing window, you can check the crispiness of your food without opening the fryer. �\�t4bE� �B&�a�d$Z�5�X4mo��bԚ��%� 4�XW� Absolute temperature control: Adjustable temperature dial from 265f to 375F. MOOZThemes.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon.com and any other website that may be affiliated with Amazon Service LLC Associates Program. How long you'll fry your turkey depends on the size of your bird. Enough Capacity & Easy Clean1200w wattage heats the oil fast and save your energy, 2.5 Liters capacity for whole family cooking and no children need to wait for turn. 0000004392 00000 n
9.
Turn the regulator control valve all the way to the right. BRING RESTAURANT-QUALITY HOME: Skip takeout and long lines make restaurant-style appetizers for the whole family in minutes right in your own kitchen. That said: You, as the fearless turkey fryer, are allowed to pick off a piece of skin to eat as you wait. 102 0 obj <> endobj The powerful 1800 watt immersed heating element fries your favorite foods quickly and evenly. 0 0000016301 00000 n Pour the predetermined amount of oil into the 28-30 quart pot. To tie the legs together, cut a piece of twine about 20 inches long, and pull it tight under the end of both legs. Choose different time and temperature to cook different food, get more perfect result. Bring the ends of the twine back up over the legs, pull it tight so that the legs are crossed with one on top of the other, and tie a double knot. Sign up for the BuzzFeed Food newsletter and you'll get them in your inbox twice a week! This is how you'll hold the turkey for frying.
Also thank you Alton Brown and J. Kenji López-Alt for always been the best resources on the planet.
Also, don't keep it for more than 3 months. If you don't have brining bags, you can put your turkey in a large plastic bowl covered with plastic wrap to refrigerate it. 1 tablespoon chili powder (regular, or ancho if you want a little more depth), Medium mixing bowl and fork (for mixing the rub), Large (at least 2-gallon) Ziploc bag, or brining bag. Now set the frying pot on top of the unlit burner. Dry the turkey thoroughly with paper towels, and remove any giblets from inside the cavity (you can save these for gravy, if you want). Place your rubbed turkey in a brining bag or a Ziploc and refrigerate for 12-16 hours. If you let too much propane flow to the burner before it's lit, it'll burst into too big of a flame when you go to light it. Stainless steel body, has good corrosion and heat resistance.B. 850-watt small deep fryer for single servings of delicious fried food. (If the internal temperature is lower than 155°F, slowly lower the turkey back into the oil and fry for an additional 3 minutes, then check the temperature again.). Dry your turkey thoroughly with paper towels, then coat it completely with the spicy rub, on the outside. The body is made of stainless steel, which has good corrosion and heat resistance. CONVENIENT AND SAFE: Excited to see how your food is coming along? Transfer the turkey, still on the rack, to a cutting board.
Throwing a party, having the holidays at your house or just have a love fried food? The temperature control dial adjusts easily for precise frying no extra tools needed. Turn your burner up high to get the oil temperature back up between 325-350°F.
When the turkey is all the way in (you'll feel the rack hit the bottom of the pot), unhook the handle. *If you don't have a 2-gallon Ziploc bag or a brining bag, you can put the turkey in a very large bowl, then cover it tightly with plastic wrap and refrigerate. Avoid splatters with this professional style deep fryer by monitoring cooking through the view window. Before you marinate the turkey, determine exactly how much oil you will need: Place the raw turkey in the 28-30 quart pot that you will fry it in.
It's important that you only open the regulator control valve 1/4 of the way. Insert a thermometer deep into the center of one breast. ;����J;�M
h�b```b``y�����6�A��X�X8�(004 U�(t^3u���r����Ն�K���;�00J�7.��s8����Ւ��tGf�}�dS��J��!���̜���Z`�.1֠�����;9��5D?I�b�ӁMi����MZ���ȕ�ie�E>�):��e�;Et��rDu��>����DĠP��1dc��S��U���Y�@�� �MZx! Yes, off. Remove food with a large slotted spoon or sturdy tongs, something that allows the oil to drain as you lift the food out. Special lid design for fewer splatters: Cook with the lid on for less messyou can even lift the basket out of the oil to drain it while the lid is still closed. 12 hours before you fry your turkey, you need to marinate it in the spicy rub: 1. Our fryer came with a 30-quart pot. MESS-FREE MEALS: Frying foods at home no longer means a splattered mess and lingering oily smell. $�1D:�l`2a��hj�O�`|�`� ��r9��2�*J���w ���U To light the burner of your fryer, turn the tank regulator valve all the way to the left, so that it's fully open.
You can turn the tank regulator valve off (all the way to the right) too, since you're done with the fryer. After your turkey has fried for the allotted cooking time, check the internal temperature of the turkey by very slowly picking it up out of the oil just enough to expose the top half of the breast and inserting an instant-read thermometer into the center of the breast. It's probably better to buy and heat a little extra. HIGH QUALITY MATERIAL------a. This is a good brine recipe for a fried turkey. With the fryers lid, complete with a viewing window, you can check the crispiness of your food without opening the fryer. �\�t4bE� �B&�a�d$Z�5�X4mo��bԚ��%� 4�XW� Absolute temperature control: Adjustable temperature dial from 265f to 375F. MOOZThemes.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon.com and any other website that may be affiliated with Amazon Service LLC Associates Program. How long you'll fry your turkey depends on the size of your bird. Enough Capacity & Easy Clean1200w wattage heats the oil fast and save your energy, 2.5 Liters capacity for whole family cooking and no children need to wait for turn. 0000004392 00000 n
9.
Turn the regulator control valve all the way to the right. BRING RESTAURANT-QUALITY HOME: Skip takeout and long lines make restaurant-style appetizers for the whole family in minutes right in your own kitchen. That said: You, as the fearless turkey fryer, are allowed to pick off a piece of skin to eat as you wait. 102 0 obj <> endobj The powerful 1800 watt immersed heating element fries your favorite foods quickly and evenly. 0 0000016301 00000 n Pour the predetermined amount of oil into the 28-30 quart pot. To tie the legs together, cut a piece of twine about 20 inches long, and pull it tight under the end of both legs. Choose different time and temperature to cook different food, get more perfect result. Bring the ends of the twine back up over the legs, pull it tight so that the legs are crossed with one on top of the other, and tie a double knot. Sign up for the BuzzFeed Food newsletter and you'll get them in your inbox twice a week! This is how you'll hold the turkey for frying.
Also thank you Alton Brown and J. Kenji López-Alt for always been the best resources on the planet.
Also, don't keep it for more than 3 months. If you don't have brining bags, you can put your turkey in a large plastic bowl covered with plastic wrap to refrigerate it. 1 tablespoon chili powder (regular, or ancho if you want a little more depth), Medium mixing bowl and fork (for mixing the rub), Large (at least 2-gallon) Ziploc bag, or brining bag. Now set the frying pot on top of the unlit burner. Dry the turkey thoroughly with paper towels, and remove any giblets from inside the cavity (you can save these for gravy, if you want). Place your rubbed turkey in a brining bag or a Ziploc and refrigerate for 12-16 hours. If you let too much propane flow to the burner before it's lit, it'll burst into too big of a flame when you go to light it. Stainless steel body, has good corrosion and heat resistance.B. 850-watt small deep fryer for single servings of delicious fried food. (If the internal temperature is lower than 155°F, slowly lower the turkey back into the oil and fry for an additional 3 minutes, then check the temperature again.). Dry your turkey thoroughly with paper towels, then coat it completely with the spicy rub, on the outside. The body is made of stainless steel, which has good corrosion and heat resistance. CONVENIENT AND SAFE: Excited to see how your food is coming along? Transfer the turkey, still on the rack, to a cutting board.