Just in time for Thanksgiving! Learn how to pressure fry a whole turkey from the professional chefs at Henny Penny. Cooking a whole turkey in your pressure fryer is good way to expand your menu, increase holiday pre-orders, and bring the best tasting turkey to your customers this holiday season.
Pressure Fried Turkey
When pressure frying a whole turkey the following must be considered:
- Best to use a turkey, thawed, in the 10-12 lb. weight range.
- Topical seasoning should not be used.
- Marinated turkeys can be used for enhanced flavor.
- Remove giblets, neck, etc.
- Turkey should be fully thawed.
- Do not stuff the turkey!
- Pressure fried turkey will not look like an oven baked bird, it will be splayed wide (for a more aesthetic look fasten the legs together).
The Henny Penny pressure frying procedures are as follows:
- Remove giblets, neck and any plastic leg fasteners or pop-up thermometers.
- You may want to marinade the turkey over night.
- Place (marinated) turkey breast down into preheated fryer for 5 minutes at 350°F (177°C).
- Cook for about 35 minutes at 280°F (138°C) [2 to 3 minutes per lb.].
- Blow pressure with 2 minutes remaining. Careful; the cavity of the turkey may be filled with hot shortening.
- Allow fried turkey to sit 10 minutes out of the fryer before carving.
The PFE-600, PFE-500, and PFE-561 pressure fryer models will accommodate a turkey up to about 8 lbs.
The high volume pressure fryer models, PFE-591, and the PFG-691 will accommodate a turkey up to about 20 pounds or two turkeys of 10-12 pounds each. If you plan on cooking a bone-in breast, use the 2 -3 minute per pound calculation.
