Propane Turkey Fryers
Propane-fueled turkey fryers create a delicious, tender-on-the-inside, crispy-on-the-outside bird. Like all “appliances,” following these guidelines will make your turkey fry a fun, safe experience.
Prepare the Bird
- Pick the size of bird to fit the size of fryer pot, follow the fryer directions
- Use dry rubs for the outside, cavity and under the skin of the bird
- Use oil-based marinades, not water-based marinades and skip stuffing the bird
- Turkey must be 100% thawed and completely dry before submerging in hot oil
Prepare the Fryer
- Keep the fryer on flat, level surface, more than 10 feet away from your home
- Never use a fryer on a wooden deck, under a patio cover, in a garage or enclosed space
- When fuel is off, fill fryer pot with water, submerge your bird (within a plastic bag), mark the water line, remove the water and dry the pot thoroughly, then fill it with cooking oil to that same fill line
- Keep kids and pets away and always stay with your fryer
Keep On-hand
- Fire extinguisher (multi-purpose or dry-power)
- DO NOT USE WATER to Put Out a FRYER-GREASE FIRE
- Heavy duty gloves and goggles
- Thermometer
Start Cooking
- Heat the oil to 275F using thermometer probe that comes with your unit
- Once 275F, turn off the burner and lower turkey into fryer with the hanger hook
- Turn fryer back on and increases heat to 325F
- Pick an oil that can withstand a 325F temperature to avoid a fire
- Cook until bird’s internal temperature is 165F
When Turkey is Done
- Turn off the propane valve and fryer unit
- Remove bird from fryer and let set for 20-30 minutes before carving
- Carefully remove the bot of oil from burner, place it on level, heat safe surface w/ cover to let oil cool
- Take used cooking oil to location recycling locations near you
Preparing Your Turkey
Pot Sizes:
- 30 qt. – up to 18lb. turkeys
- 40 qt. – 18 – 25lb. turkeys
- 60 qt. – over 25lb. turkeys / bigger turkeys require more oil = bigger pot
*Check your fryer owner’s manual for the size limits on your turkey.
Thaw Your Turkey Before Cooking
Don't Overheat Your Fryer Oil
Use an oil that can handle the high temperatures that you’ll be using in your fryer.
Smoke Point
- The temperature at which an oil / cooking fat begin to to smoke. When you cook over the smoke point you may cause a burnt smell and flavor to the turkey.
- Use cooking oils with a smoke point above 300 F
Flash Point
- When cooking oil temperature is so high it’s vapors can ignite in the air when exposed to flame
Fire Point
- When the cooking oil vapors continue to burn
