Best Air fryer – Deep Frying a Turkey
You can fry the turkey inside or outside. Inside you must use an electric fryer and outside you can use a propane fryer or best Air fryer. I have used both and both work equally well, but I always cook outside in the open air for safety purposes. The procedure is the same for a turkey or a duck except where noted in parenthesis.
What You Will Need best Air fryer:
- Turkey Fryer – Electric or Propane (propane outside only on dirt or grassy area).
- Thermometer to measure the oil temperature.
- Food thermometer to measure the internal temperature of the bird.
- Injector for marinades and seasonings.
- Fire extinguisher, oven mitts and pot holders.
- Peanut oil – 3 gallons (other oils can be used but peanut oil is best)
- Up to a 14 pound whole turkey (up to a 6.5 pound whole duck).
Best Air fryer – Determine the Amount of Oil Needed
Most turkey fryers have a fill line indicating the right level of oil to add to the pot, but if that line is absent from your fryer, do the following before marinating the turkey:
Place the thawed turkey in the fryer basket and place both in the empty pot. The minimum oil level should be 3 inches to 5 inches from the top of the fryer. Add water until the top of the turkey is covered. Remove the turkey allowing the water to drain from the turkey. Note the water level. Drain or pour out the water and dry the pot thoroughly. If the fryer has a drain valve, be sure all the excess water is removed from the spigot.
Remove the turkey from the wrapper. Be sure to save the label that indicates the weight of the turkey. You will use the turkey’s weight to compute the total frying time.
- Thaw the turkey completely and remove the neck and giblets from the body cavity.
- Add oil to the fill line using up to 3 gallons to 5 gallons.
- Preheat the oil to 375 degrees (325 degrees for whole duck).
- While the oil is heating, prepare the turkey as desired.
- Remove the wire or plastic truss that holds the legs in place,
- Remove the pop-up timer from the breast if there is one.
- Do not stuff turkeys for deep frying.
- To reduce spattering, thoroughly dry the interior and exterior of the turkey.
Inject the turkey with marinades and seasonings of your choice and place the turkey in a clean roasting pan for no more than 30 minutes to 45 minutes. This allows the marinades and seasonings to soak into the turkey and raises the turkey’s internal temperature so there will be less splatter during the frying.