Frying a turkey has become a popular Thanksgiving tradition in many households. And for good reason – a deep-fried turkey is juicy, crispy, and downright delicious! But safely deep-frying a turkey requires some special equipment – namely, a turkey fryer pot with a spigot.
In this comprehensive guide, we’ll walk through everything you need to know about using a turkey fryer pot with a spigot. We’ll cover how it works, tips for success, safety considerations, and plenty of frequently asked questions. Let’s get frying!
What is a Turkey Fryer Pot with Spigot?
A turkey fryer pot is a large metal pot designed specifically for deep frying turkeys It’s taller and wider than a standard stockpot to accommodate a whole bird.
The key feature that sets it apart from a regular pot is the spigot (also called a valve or drain) installed in the side near the bottom The spigot allows you to easily and safely drain the hot oil from the pot after cooking
Without a spigot, you’d have to carefully pour the 200+ degree oil out of the pot – a dangerous proposition! The spigot makes draining simple and mess-free Just attach a hose and open the valve
How to Use a Turkey Fryer Pot with Spigot
Using a turkey fryer pot with spigot is a straightforward process:
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Add oil to fill pot about 3/4 full. Peanut oil is commonly used as it has a high smoke point.
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Attach propane tank to burner and ignite flame. Bring oil to 350°F.
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Carefully lower thawed turkey into hot oil using the hook and rope.
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Cook for 3-5 minutes per pound, monitoring oil temp.
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When turkey is golden brown, lift out and drain thoroughly.
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To drain oil, attach a hose to the spigot and turn handle to open. Direct oil into disposal container.
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Let turkey rest 15 minutes before carving.
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Close valve and remove last oil remnants with a turkey baster.
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Clean all components thoroughly when cooled.
The spigot allows you to drain the hot oil quickly after cooking, avoiding the awkward and dangerous process of tipping the whole pot.
Tips for Turkey Frying Success
Frying a flawless bird takes some technique. Follow these tips:
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Use fresh oil – Don’t reuse oil more than a couple times as flavor and smoke point will deteriorate. Dispose of oil properly.
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Pat turkey dry – Remove any water on the skin or in the cavity which can cause splattering.
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Monitor temperature – Keep oil at 350°F for safety and optimal cooking.
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Inject marinades – Flavor injected into the meat stays put, unlike rubbing it on the skin.
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Cook to 165°F – Use a meat thermometer to ensure the thickest part of the breast reaches 165°F.
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Let rest before carving – Carryover cooking will boost temp and let juices redistribute.
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Don’t overfill! – Oil expands when hot. Leave several inches of room at the top.
Turkey Fryer Safety Tips
While providing delicious birds, turkey fryers also come with some inherent dangers:
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Set up on a level surface away from homes, garages, wooden decks, etc. The oil could catch fire.
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Don’t overfill the pot. Hot oil may bubble up and spill over the sides.
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Use well-insulated potholders – everything is extremely hot!
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Don’t let kids or pets near the fryer during the process. The wires, burner, and hot oil pose risks.
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Don’t drink alcohol while frying. It’s a involved process requiring your full attention.
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Have a fire extinguisher on hand just in case of oil ignition.
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Let oil cool fully before disposing – pour into sealable container, not down the drain.
With proper precautions, you can safely enjoy the magic of frying. The spigot allows easy, no-spill draining for less mess and danger.
Frequently Asked Questions
What size turkey can I fry?
The pot size determines the maximum bird size. A 15-pounder is common, but larger turkeys up to 20 pounds can be accommodated in bigger pots. Going too large runs the risk of oil overflow.
How much oil do I need?
You’ll need about 1 gallon of oil per 5 pounds of turkey. So a 15-pound bird needs about 3 gallons – use the fill line marks on your pot. The turkey displaces oil as it’s lowered in.
Can I fry a frozen turkey?
No! Only fry thawed birds. Putting a frozen turkey in hot oil can cause splattering, boil overs, and unsafe cooking. Thaw in the refrigerator for 2-3 days before frying.
What temperature should the oil be?
Heat oil to 350°F as measured by a cooking thermometer. This temperature safely and quickly cooks the turkey. Higher temps run the risk of burning the outside before the inside cooks through.
How do I dispose of used oil?
Never pour it down drains where it can clog pipes and pollute water. Let it cool in the sealed container, then dispose at an oil recycling center or in your regular trash.
Is deep frying healthy?
While not as healthy as roasting or grilling, frying adds fewer calories than you might think when done properly. Use high quality peanut oil and drain off excess after cooking. The crispy skin is a treat!
Get Frying!
Let the spigot simplify draining so you can focus on prepping delicious sides and getting ready to feast. Fried turkey might become your new Thanksgiving tradition after just one juicy, golden brown bird. Just be sure to deep fry responsibly – we wish you and yours a very happy Turkey Day!
