Electric turkey fryers are safer and more efficient than propane models. They come with a pot, basket, and lifter, and have a thermostat, timer, and safety shut-off. They can be used indoors and require caution when handling hot oil. Proper water and oil levels, dry turkey, and monitoring the bird’s temperature are important for safety.
An electric turkey fryer is considered a safer and probably more efficient piece of equipment in which to fry a turkey. Prior to the relatively recent introduction of this machine, the only available turkey fryer models were heated by a burner attached to and fueled by a propane gas tank. The open flame created by the burner is generally considered to be far more dangerous than the enclosed coil unit on the electric turkey fryer.
Just like a propane-powered turkey fryer, an electric turkey fryer is normally part of a turkey fry kit. In addition to the burner, the conventional kit usually includes a large aluminum or stainless steel pot with a lid. The pot should be deep enough to easily hold a 20-pound turkey and enough oil to completely cover the turkey. It conventionally has a valve at the bottom to facilitate the removal and storage of the oil after use.
Other parts of the kit commonly include a basket or poultry stand to hold the bird as it is inserted into and removed from the pot. A sturdy lifter that attaches to the bin is normally part of the kit. Unlike propane models that use a simple thermometer to measure and control the temperature of the oil, an electric turkey fryer has a thermostat installed inside it. Most electric versions also include timers and thermal safety shut-off features.
In addition to temperature controls and added safety, an electric turkey fryer can be used indoors, unlike their counterparts which can only be used safely outdoors. Both models require exemplary attention to the handling of liters of hot oil. The electric version’s lack of flame, which can be highly vulnerable to ignition from oil or other flammable substances, makes it an increasingly popular choice with consumers.
Some rules for fried turkeys apply to both electric and propane models. The turkey should be placed in the pot before cooking begins and covered with water. Before removing the turkey, the water level should be measured and used as a guideline for how much oil is used for frying. The oil should simply submerge the bird and not be high enough in the pot that it risks overflowing onto the burner.
The bird should be as dry as possible before being lowered into the oil. Water hitting hot oil can create out-of-control flare-ups that are dangerous to the cook and anyone else in the area. These flames were often reported to have leapt from pots and ignited nearby porches, decks, and homes. Overcooking turkeys using either method has occasionally caused birds to explode, so the use of a thermometer to monitor the bird’s core temperature is strongly advised.
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