Cooking a turkey in a Masterbuilt turkey fryer is a quick and convenient way to prepare a juicy and delicious holiday bird. With a Masterbuilt turkey fryer, you can cook a whole turkey in under an hour, freeing up time for other preparations. The key to properly cooking a turkey in a Masterbuilt fryer is understanding how long to cook it for based on the size of your bird. In this article, we’ll provide cooking times and tips for ensuring your turkey turns out perfectly cooked when using a Masterbuilt turkey fryer.
What is a Masterbuilt Turkey Fryer?
A Masterbuilt turkey fryer is a propane-powered outdoor cooker designed specifically for frying whole turkeys quickly and safely. Masterbuilt is one of the leading brands in turkey fryers. Their fryers feature an open pot with a burner that heats oil to temperatures between 350-400°F. The fryers come with a basket and lifter for lowering the turkey into the hot oil and removing it when fully cooked.
Masterbuilt turkey fryers allow you to skip the lengthy oven roasting process and fry a turkey in under an hour. The hot oil cooks the turkey evenly, sealing in moisture and resulting in juicy meat with crispy skin. While deep frying comes with some safety concerns, Masterbuilt fryers have many built-in safety features, like thermostat controls, to prevent oil overheating.
Turkey Fryer Cooking Times
Cooking times for a turkey in a Masterbuilt fryer depend largely on the size and weight of your bird. Here are general guidelines for how long to fry a turkey for different weights:
| Turkey Weight | Cooking Time |
| 8-12 lbs | 45-60 minutes |
| 12-14 lbs | 60-75 minutes |
| 14-18 lbs | 75-90 minutes |
| 18-20 lbs | 90-105 minutes |
| 20-24 lbs | 105-120 minutes |
For smaller turkeys under 8 pounds, reduce cook times to 35-45 minutes. For larger turkeys over 24 pounds, extend cook times up to 135-150 minutes.
These times are based on cooking fresh (not frozen) turkeys at an oil temperature of 350-375°F. If cooking a frozen turkey, you will need to significantly increase cook times, by as much as 50%.
Always consult your Masterbuilt turkey fryer instruction manual for specific cooking guidelines. Times may vary slightly depending on your particular model.
Preparing Your Turkey
Properly preparing your turkey is key for quick, even cooking and optimum flavor. Here are some tips:
– Thaw your turkey completely before frying. Do not fry a frozen or partially frozen bird.
– Remove giblets and neck from the turkey cavities. Also remove any metal clamps or ties.
– Dry the turkey thoroughly, inside and out, with paper towels. The drier the skin, the crisper it will become when fried.
– Do not stuff your turkey. Stuffing prevents heat from reaching the cavity, resulting in undercooked meat. Cook stuffing separately.
– Inject oil or marinade into the turkey with an injector syringe for added moisture and flavor.
– Season the turkey liberally inside and out with salt, pepper, poultry seasoning or Creole seasoning.
– Allow the turkey to come to room temperature before frying for even cooking.
– Lower the turkey slowly into the hot oil to prevent splatter and allow the heat to rise gradually.
Monitoring Fryer Oil Temperature
Achieving the right oil temperature is vital for proper fry times. Masterbuilt fryers have built-in thermometers, but you should also use a freestanding cooker thermometer for the most accurate reading.
– Heat oil to 350-375°F before lowering the turkey in. This takes around 30-45 minutes.
– Maintain oil temp at or slightly below 350°F while cooking. Increase heat slightly if oil temp drops below 325°F.
– Do not let oil exceed 375°F, as this can make the coating too brown while leaving the interior undercooked.
– Adjust burner as needed to maintain steady, even heat for the entire cook time.
– Allow at least 2-3 inches between the turkey and fryer bottom to prevent scorching from direct contact.
Determining Doneness
With the shortened cook times of a turkey fryer, it’s important to monitor doneness carefully. Undercooked poultry can pose health risks. Here are some ways to test if your turkey is fully cooked:
– Use an instant-read meat thermometer to check the internal temperature of the thickest part of the thigh and breast. Turkey is safely cooked to an internal temperature of 165°F. If temperature is lower, return to oil for additional cooking.
– The thighs and legs should rotate easily in their sockets when lifted or twisted. If still stiff, cook longer.
– Insert a skewer into the thickest part of the breast and thigh. It should release clear juices, not pink or red fluids.
– The skin should be evenly browned and very crispy, with no fatty areas remaining.
– Allow the turkey to rest about 20 minutes before carving so juices redistribute. The internal temperature will rise 5-10° during this time.
Fryer Oil Management
Properly caring for your fryer oil between uses prolongs its life span. Here are some tips:
– Allow oil to cool completely before straining through a fine mesh sieve or cheesecloth into an appropriate storage container. This removes food particles.
– Store used oil in the refrigerator. The cold temperature helps retard oil breakdown.
– Do not store oil more than 2 months before replacing. Discard oil that is overly dark, smells rancid or starts to smoke quickly when reheated.
– Filter oil through a paper filter before reuse to remove impurities. Supplement with some fresh oil as needed.
– Change your oil completely after 3-5 uses for the best quality and safety. Record dates and number of uses for reference.
– Safely dispose of old oil through a waste management company, not down the drain or garbage disposal.
Turkey Fryer Safety
While providing convenience, turkey fryers also come with serious safety considerations from dealing with large quantities of hot oil. Be sure to take these precautions:
– Fry outdoors only to prevent fire hazards. Do not use fryer in a garage or enclosed area.
– Place fryer several feet from any structure or combustible material. Have a fire extinguisher on hand.
– Never leave the fryer unattended, as oil can quickly overheat. Monitor temperature continuously.
– Keep children and pets well away from the cooking area to prevent accidental burns.
– Wear heavy oven mitts and long sleeves to protect arms when handling the hot oil. Avoid steam burns when wet turkeys enter oil.
– Insert and remove turkey slowly and carefully with proper lifting equipment to prevent burns from splatter.
– Do not overfill the fryer. Oil will bubble up and overflow the sides. Allow 2-3 inches of clearance.
– Follow all electrical precautions when using propane tanks. Improper tank use can lead to deadly explosions.
Exercising caution and vigilance when using your Masterbuilt turkey fryer will allow you to safely enjoy deliciously fried holiday birds. Refer to your product manual for full safety guidance.
Tips for the Best Fried Turkey
Frying yields tender, juicy turkey, but there are some additional tricks for taking your bird from good to incredible:
– Injecting butter or chicken broth enhances moisture and imparts flavor throughout the meat.
– Rubbing the skin with baking powder antes up the crispy factor. Rinse thoroughly before cooking.
– For extra crunch, coat with peanut or vegetable oil before dredging in a dry rub or flour mixture.
– Infuse the oil with garlic, onions, fresh herbs or citrus for flavor that permeates the entire turkey.
– Make a simple injectable marinade with chicken broth, olive oil, garlic, mustard, and seasoning.
– Brining the turkey for 12-24 hours before frying adds seasoned moisture.
– Let turkey rest 20+ minutes before slicing for the juiciest meat.
– Carve the turkey vertically against the grain of the breast meat for tenderness.
Serving Your Fried Turkey
A fried turkey makes a dramatic centerpiece to your holiday table. Complete the meal with these tasty sides:
– Cornbread dressing or stuffing
– Mashed potatoes or sweet potatoes
– Southern-style greens like collards or green beans
– Cranberry sauce
– Roasted vegetables like Brussels sprouts, carrots or squash
– Dinner rolls or biscuits
– For dessert, serve up pecan, pumpkin, or sweet potato pie
You can also turn your fried bird into slider sandwiches or tacos for a fun twist on leftovers. Get creative with the crispy turkey meat!
Troubleshooting Common Turkey Fryer Issues
Frying a turkey comes with a learning curve. Here are some common problems and how to avoid them:
Smoking Oil: If oil starts smoking prematurely before reaching frying temperature, it likely has food debris from prior use. Strain oil through a coffee filter and supplement with fresh oil.
Soggy Skin: Allowing too much contact with hot oil can make the skin greasy. Use a well-dried bird and fry at 350-375°F. Let rest before serving.
Burnt Outside, Undercooked Inside: Oil too hot. Maintain even 350°F temperature throughout cook time. Cook smaller birds slightly longer.
Overflows: Do not overfill the fryer. Allow several inches of clearance. Use a larger fryer for bigger birds. Skim off bubbles with mesh spoon.
Sticking to Bottom: Keep turkey moving and turn occasionally for even cooking. Use poultry suspension system if available with your fryer.
Grease Fires: Turn off gas supply immediately. Suffocate fire by covering fryer with the lid. Keep baking soda on hand.
Conclusion
Frying a turkey in a Masterbuilt fryer is an efficient, mess-free method for cooking a moist and delicious holiday bird. Cook times range from 45 minutes for smaller birds up to 2 1/2 hours for very large turkeys. Monitor oil temperature closely, test doneness thoroughly and take important safety precautions when dealing with hot oil. With some practice, you can master the technique and enjoy juicy fried turkey any time of the year using your Masterbuilt fryer.