Tips, Tricks, and More This is our tips and tricks page. Please feel free to add your own tidbits, personal experience, questions or comments on our blog page at www.thedeepfryerdepotinfo.com. We will try to share everything we can. Keep your cast iron cookware properly seasoned. Please always remember to read your owner's manual before using your deep fryer, bbq smoker, or outdoor cooker for the first time. Always have a fire extinguisher on hand! Cooking for family and friends can be fun and rewarding as long as you remember safety first!
I followed the formula & the turkey did not fully cook. What went wrong? Cooking conditions may vary. Turkey could have been cold. Bring turkey to room temp. before frying. Sometimes a cold or frozen spot in a joint or deep in the turkey breast does not allow that section to cook properly
WARNING: ALLOW POULTRY TO THAW COMPLETELY - Very important!
WARNING: NEVER, EVER INSERT FROZEN OR PARTIALLY FROZEN POULTRY INTO HOT OIL! Doing so will cause a violent boil over and grease fire!
Before each use always test the thermometer to insure it is working properly!
Part 2 - Measuring the Oil
WARNING: FAILURE TO PROPERLY MEASURE THE OIL USING THIS PROCEDURE MAY RESULT IN SERIOUS INJURY AND/OR FIRE DAMAGE
Place thawed turkey on poultry rack and place in empty, cold pot. POT SHOULD BE COMPLETE EMPTY. DO NOT ADD OIL.
Fill pot with water until turkey is covered.
Remove turkey and rack from pot. Mark the water level. This is the amount of oil you will need to fry this particular turkey.
above steps for each turkey you fry. Since each turkey is a different
size, the amount of oil needed will be different.
NEVER INSERT A TURKEY INTO A POT BEFORE PROPERLY MEASURING USING THE STEPS ABOVE.
Part 3 - Turkey Preparation
Clean and dry poultry inside & out, removing giblets and neck, and trimming away all excess fat and skin.
Make sure opening around the neck cavity is wide and clear. . .very important!
Make a 1-inch cut in the skin at the leg-thigh joints. This allows oil to drain when poultry is done...
Rub poultry with seasonings. Use poultry seasoning, Cajun seasonings or salt & pepper
Push plunger down slowly while pulling injector out of meat to give even distribution of seasoning.
Place turkey upside down on rack, with legs facing up, no batter required. Remember, poultry legs facing up.
Hint: If using a liquid marinade, inject into poultry at various points on the breast, thighs, and drumstick.
using a dry powder marinade, mix with orange juice instead of water.
The acidity in the orange juice enhances the marinade plus acts as a
injecting your favorite beer, wine, or sherry mixed with worcestershire
into chickens prior to frying or grilling. The results are spectacular!
(Many people like to inject their birds with seasoning before putting them into the turkey fryer. By getting the flavors inside the meat you don’t have to worry about the hot oil washing them off. This will also insure you having a nice juicy turkey.
First you want to buy or make your marinade. There are plenty of recipes out there for turkey injection marinades. Find one that suits your fancy.
Place your turkey in a roasting pan. A trick that I learned from “The BBQ Dr.” is to cover your bird with plastic wrap. This will keep the marinade from splashing back at you. Fill your seasoning injector. Pierce right through the plastic wrap into the turkey. The important thing to remember is to inject the turkey all over. Put a little in each hole. (Make sure you distribute the injection evenly so you don’t get pockets of the marinade). Do the breast, the legs, the thighs, even the wings. Flip your bird over, cover with plastic wrap, and inject the bottom side as well. There are portions of the breast that you may have missed by just injecting from the top side.
Wipe off any marinade they may have run with paper towels. You want to make sure that your turkey is nice and dry before lowering it into the hot frying oil.)
Part 4 - Frying the Turkey
When poultry is lowered into hot oil, it will cause the oil to splatter
from a furious boil. This can cause severe burns; therefore, we
recommended wearing gloves, a long-sleeved shirt, shoes and safety
peanut oil into pot and attach thermometer to the top edge, making sure
the stem of the thermometer is in the oil at least one inch... very
Typical oil amounts are:
26-Qt. - - - - - 2.75 Gallons
30-Qt. - - - - - - - - 3 Gallons
34-Qt. - - - - - - - - 4 Gallons
Following instructions, light the gas cooker and set at a low flame.
Carefully place the pot on the cooker and adjust the flame higher.
oil to 325 – 350°F. Depending on the amount of oil used & weather
conditions, it may take from 15 to 25 minutes for the oil to reach
325°F. Optimum frying temperature is 350°F.
When oil reaches 350°F, reduce heat by turning regulator valve.
Attach grab hook to the top loop of the rack. Wearing gloves, very slowly & carefully lower poultry into pot. It may take 60-90 seconds to completely lower poultry into the oil!
DO NOT DROP THE TURKEY INTO THE OIL! This could cause a boil-over
resulting in a serious grease fire! SLOWLY lower the poultry into the
WARNING: After passing 450°F,
cooking oil can heat up rapidly to its flashpoint of spontaneous
combustion, which is a serious grease fire! Therefore, never leave
passing 450°F, cooking oil can heat up rapidly to its flashpoint of
spontaneous combustion, which is a serious grease fire! Therefore,
never leave cooker unattended!
After cooking temperature is achieved, reduce the flame in order to maintain a constant temperature while cooking.
Control frying temperature by turning the valve on the hose & regulator assembly.
WARNING: Constantly monitor the thermometer!
poultry is done, turn cooker off at the tank. Leaving pot on cooker,
place grab hook through top loop of the rack and very carefully remove
rack with poultry from pot.
Place rack with poultry on absorbent paper and allow to drain for few minutes.
Carefully remove poultry from rack and place on platter.
WARNINGS WORTH REPEATING:
- Make sure poultry is completely thawed!
- DO NOT insert frozen or partially frozen poultry into hot oil!
- Slowly lower poultry into the hot oil. This may take 60 to 90 seconds.
- DO NOT DROP poultry into the hot oil!
- Cooking must be monitored at all times. Do not permit cooking temperature to exceed 350°F.
- DO NOT leave pot and cooker unattended! Always monitor the thermometer!
- Always test thermometer prior to cooking!
- DO NOT use lid when frying. Use lid only when the pot is being used
for other types of cooking such as boiling soups, stews, gumbos; or
steaming vegetables and seafood.
- This unit gets very hot! DO NOT TOUCH! Keep children and pets at a
safe distance while cooking and afterwards during the cool down period.
- Allow 2 hours for the oil to cool down before handling or cleanup.
turkey is completely in the oil, remove grab hook from rack. Inserting
the poultry will reduce the temperature of the oil. Slowly increase the
heat so that the temperature of the oil will come back to 325-350°F
This will take several minutes. Monitor the thermometer to maintain
this temperature. (Chilly conditions may prevent the temperature from
returning to 350°F If so, just add 3-4 minutes to overall cooking
Fry turkey for 3 to 3 1/2 minutes
per pound or until golden brown. (Ex: a 15 pound turkey will take
between 45 and 50 minutes to cook.) Turkeys over 18 pounds typically
take 60 minutes.
Fry a single chicken for
about 18 minutes. When using Bayou Classic detachable Skewer Set, fry
up to 3 chickens in about 20 minutes. Cooking time begins when poultry
is completely inserted into the pot.
About Bayou Classic Barbour International, Inc. was founded in 1986 and introduced the Bayou Classic line of outdoor cooking products. The initial line consisted of steel gas cookers, aluminum stockpots, deep frying skillets, and accessories for boiling and frying seafood Cajun style.
As time passed, it became apparent that many forms of American cuisine
had evolved, but few products were available to fill the various needs.
Recognizing this fact, Barbour International, Inc. responded by
developing a full line of cooking products to meet the demands of the
growing outdoor cooking market.
In 1995, Barbour International, Inc. designed a Turkey Frying product
for which it holds two U.S. patents. This design has rocketed the trend
of frying whole turkeys to mainstream America. In keeping with the
company policy of being the innovator in the industry, Barbour
International, Inc. now has additional patents pending.
To meet the needs of regions of the country having their own style of
outdoor cooking based on ethnic traditions, geography, and climate;
Bayou Classic offers products for all of the following:
* Southern states: "Low Country Boil"
* Eastern states: "Steaming" crabs, clams, and oysters in Eastern states
* New England: "Boiling" lobsters
* Great Lakes region: "Fish Boils"
* Central States: "Boiling" corn
* Southwest: "Slow cooking" chili and stews
* Southern California, Texas and Florida: "Steaming and Boiling" tamales and menudos
* Gulf Coast: "Boiling" crawfish, shrimp, and crabs as well as gumbos and jambalaya
* West Coast: Wok cooking
* Nationwide: "Frying" fish and chicken & turkeys
To accomplish this, the Bayou Classic line now consists of a wide
variety of stockpots and steamers, deepfryers, turkey and chicken
fryers, outdoor gas cookers, cast iron cookware, and griddles. Most
recently,stainless steel products including cookers, stockpots, deep
fryers, and turkey fryers have been added to the product line. Barbour
International, Inc.'s merchandising philosophy has been "narrow and
deep". As a result, Bayou Classic carries a broad assortment of product
within this narrowly defined segment of the outdoor cooking market. The
driving principle of Bayou Classic is to offer the highest product
value, determined by design, function, and safety. This principle
combined with Barbour International, Inc.'s commitment to deliver
superior performance in all aspects of operations has brought Bayou
Classic to be,"The Finest in Outdoor Cooking Products"
601 Pigott Rd
Gloucester, NC 28528
United States of America