Frying a turkey is mostly the same, whether you do it indoors or outdoors.
The new Butterball indoor fryer has advantages: no propane tank, a built-in thermostat and timer, and a drain spout for easy disposal of the oil.
A lot of people inject the turkeys with seasonings to add Cajun or other flavors. This is not necessary, especially for turkeys already salted, brined or given any kind of pre-seasoning. In fact, injecting an already brined or seasoned bird may make it overly salty. An injector -- essentially a syringe -- is typically sold separately. Seasonings, which can be as simple as bottled Italian dressing, are usually injected the night before.
Here is the basic method for the Butterball indoor fryer.
1. Fill your pot with oil, following the fryer instructions for the type and amount needed.
2. Plug in the unit.
3. Set the thermostat for 375 degrees. It will take about 35 minutes to heat up two gallons of oil.
4. Remove giblets and any pop-up timer or string from a thoroughly thawed turkey. Rinse the turkey with warm water to get rid of any ice crystals, and thoroughly pat dry, taking extra care to dry the cavities and crevices.
5. Place the bird in the (preferably greased) metal basket. Using oven mitts, carefully and slowly lower the bird into the oil. Close the lid.
6. Set the timer. Figure 3.5 to 4 minutes for each pound.
7. When timer goes off, carefully lift the bird out of the oil. Hook the basket on the drain clip and let bird drain for about 10 minutes. Use a separate meat thermometer to check doneness: 165 degrees for thickest part of breast, 175 degrees for thickest part of thigh. For an accurate reading, the thermometer should not touch any bone.
8. Place the bird on a cutting board, and carve it and serve.
9. Let the oil cool to room temperature. Connect the spout drain oil into a container. Store it in a cool place. The oil can be used two or three times.
10. Wash the pot and basket with soap and water. Dry them thoroughly.
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