Uvalco Blog

The holiday season is a great time to deep fry a turkey.  The concept of deep frying a turkey hit about 15 years ago and has been increasing in popularity ever since.  We sold many turkey fryer kits during the Thanksgiving holiday and Christmas should be even better.  Uvalco Supply sells both turkey fryer kits with the burner and turkey fryer kits without the burners.  We even sell just the basket for those who have stock pots and burners and need only a basket to fry their turkey.

Before tackling the project of deep frying a turkey there are a few things to know.  The first of which is the proper equipment.  The turkey frying kit shown to the right has everything you will need.  It includes the burner, pot, turkey rack, seasoning injector and thermometer.  All you need now is a full propane bottle and you will have all you’ll need. 

The fryer pot has a 32qt. capacity so you will need to find a turkey at probably no more than 14lbs., 12lbs. would be better.  The selection of frying oil is very simple but important as you will want to select one that has a high smoke point like peanut, canola or corn oil.  Your local grocery store carries oil in large quantity containers so getting 2-4 gallons at a time should not be a problem.  The kit shown includes a marinade injector for your favorite marinades before yo fry. 

The proper way to gauge how much oil you will need.  To do this, put the turkey in the frying basket or on the turkey rack and lower into the pot.  Then add water to cover the turkey leaving plenty of space between the surface of the water and top of the pot.  Mark the water level, drain the pot and thoroughly dry before adding oil.  The best place to fry is on a level patch of dirt or gravel away from all structures.  Avoid frying on a deck or in a garage as hot oil is flammable.  Children and pets should never be near the turkey frying area.  Another good idea is to have a fire extinguisher handy just in case.  Forget the garden hose.  If you spray water on an oil fire you will have an instant inferno.  Remember that oil will stain concrete surfaces.

Heat the oil to 325-350 degrees F and slowly lower the turkey into the pot.   Cooking time is 3 minutes per pound.  Do not over-cook or the turkey will be black on the outside.  It may, however, still be edible on the inside so don’t panic if there is a little bit of char here and there.  If you fry the turkey at too low of a temperature the turkey may have a tendency to be a little greasy but a properly fried turkey will be moist but not a hinty of grease.  Temperature of the breast should be no less than 170 degrees and 180 degrees and the thigh.  Order yours online today at uvalco.com.  Merry Christmas and Happy New Years.