We always think of turkey as one of the leanest cuts of meat (fat-free). Frying the turkey began several years ago in Louisiana, the fried turkey tastes similar to roasted turkey but the skin is super crispy, the best is that it remains juicy inside. It is a delightful way to change the traditional recipe for Thanksgiving., I have read many comments that say that once you try the fried turkey you will not bake it again.
How do you cook a turkey in a deep fryer?
• Choose a turkey fryer with a sturdy and firm base, most turkey fryers come with a thermometer to test the cooking of the meat, use a pair of thick grilling gloves. additionally, it’s a good idea to have a fire extinguisher nearby.
• Choose a fresh turkey or make sure it is completely thawed before frying. excess grease stored anywhere in the turkey should be removed,
its fat content can be further reduced by removing the skin because in this tissue the bird concentrates the greatest amount of lipids. Dry it completely inside and out. Do not fill it out.
• Prepare your fryer. Place it outdoors, out of the wind on a level surface either on land or grass, but away from buildings and wooden terraces. Avoid the cement. Oil stains can be difficult to clean. Place a drip tray under the fryer.
• First – define the amount of canola oil you need by placing the turkey, you can do a preliminary water test to determine the amount of oil you will need, with the chest facing down, on the frying stand or in the basket. Put it in the empty pot and add water about 2 inches (5 cm) above the turkey. Remove the turkey and watch the water level. Remove the water and dry the pot completely. Dry the turkey completely inside and out.
• Fill the pot with canola oil only to the required level. Using a frying thermometer, heat the oil to 375 ° F (190 ° C). This usually takes 45 minutes to 1 hour. Check the oil temperature to make sure it does not overheat.
• When the oil is ready, slowly lower the prepared turkey into the fryer. For a whole turkey, estimate 3 minutes per pound (500 g) for cooking time. Whole turkeys of around 10 pounds (4.5 kg) and parts of the turkey are the best for frying. Larger birds are more difficult to handle and the extra cooking time results in the skin and external meat being overcooked.
• Carefully remove the turkey from the oil and check the internal temperature using a food thermometer. The turkey is cooked when the internal temperature is 170 ° F (77 ° C). The meat will be juicy and tender. * The nutritional analysis is based on 3.5 ounces (105g) of white meat without skin.
Is canola oil good for frying a turkey?
Using canola oil for frying a turkey it’s healthy. Canola oil contains the least amount of saturated fat of all the most common cooking oils (about half of the amount that olive, soy, corn, and sunflower oils contain), and the highest amount of omega-3 fat from vegetable origin. Canola oil has a qualified health claim thanks to its ability to reduce the risk of heart disease * and research has shown that it can also help control blood sugar in people suffering from type 2 diabetes. When Vegetable oil is used, none of this can be affirmed since it is not known.
It is neutral. Canola oil has no flavor and its texture is light (the opposite of olive or coconut oils) which is precisely what is needed to prepare a pie or a lemon cake, or herb dressing. The flavors of the ingredients, not the oil with which they are prepared, are the focus of attention. Other oils have a heavier texture than canola oil.
Resists any heat. It can be used for frying, grilling, browning whatever you want. Canola oil is one of the oils that have the highest levels of heat tolerance (smoke point 468 ° F). Therefore, it is an ideal cooking partner. Smoke points vary depending on the type of oil used.
It’s economic. The price of canola oil is almost equal to the price of vegetable oil. However, canola oil is more nutritious and its performance is guaranteed.
Why cooking oil should not be reused?
Every time the oil is heated at high temperatures its structure is altered and, from the second use, degradation begins to generate substances harmful to health. This is because when subjected to high temperatures, the fatty acids that make up the oil give rise to toxic aldehydes that can cause diseases such as Alzheimer’s, Parkinson’s or various types of cancer.
Do you have to put the lid on when deep frying?
In all deep fryers, it is advisable not to put the lid on while frying because the accumulated vapors of the hot oil can be harmful to health and the lids do not have aeration holes, what you should be very careful is not to handle fire near the vapors of a fryer, also move the fryers away from the walls by at least 8 inches, since these vapors can grease the surfaces.
Which is better aluminum or stainless steel for turkey fryer?
The image above is an example of a stainless steel and an aluminum fryer, the stainless steel was designed and manufactured as a sample for a customer in the company where I currently work, the aluminum fryer was supplied by the customer, the weight of the Stainless steel fryer is about 5 times greater than that of aluminum, the difference in quality and strength is noticeable.
The stainless steel fryer is much more stable, but it is quite heavy compared to that of aluminum.
The main advantage that stainless steel has over aluminum is its durability. While aluminum may be less solid and lighter, steel is much harder. Stainless steel is also best suited for cooking purposes.
Stainless steel has the benefit that it is much more long-lasting and non-corrosive under proper conditions of use, aluminum is much more economically accessible than stainless steel. This will depend a lot on the elements used to make each metal.
Aluminum outperforms stainless steel in thermal conductivity, this means that aluminum can transmit heat faster than stainless steel, although, in the end, they both fulfill the same function, stainless steel can withstand higher temperatures than aluminum.
Due to its neutral chemical composition, stainless steel will not influence the texture or taste of food, and this is due to its neutral chemical structure. Aluminum can influence the taste and appearance of food if they come in contact with the metal surface for a continued period.