How to Start Your Loco Turkey Fryer: A Step-by-Step Guide

Frying a turkey in a loco turkey fryer is one of the best ways to cook a moist, flavorful bird for a big gathering. But starting up a turkey fryer requires some preparation and care to do it properly. In this comprehensive guide, I’ll walk you through the entire process of using a loco turkey fryer, from setup to safety precautions to frying the bird.

Why Choose a Loco Turkey Fryer?

Loco turkey fryers are special outdoor cookers designed specifically for frying whole turkeys. They consist of a large metal pot with a burner stand and a basket to hold the turkey. I prefer using a loco turkey fryer over oven roasting because:

• The turkey cooks much faster, in about 3-4 minutes per pound versus over 2 hours in the oven. That adds up to major time savings on Thanksgiving or Christmas!

• Frying makes the turkey incredibly moist and tender throughout, even the breast meat No more dry turkey!

• The turkey skin gets crispy and browned, unlike the flabby skin from oven roasting.

• The loco fryer lets you cook a turkey up to 20 pounds or more, enough to feed a small army.

• It frees up your oven on busy holidays for cooking side dishes and pies.

• Kids love watching the turkey fry – it’s fun family entertainment!

So if you want a quick, delicious turkey the fun way, a loco fryer is just the ticket. Now let’s go over the steps to running one safely.

Setting Up Your Loco Turkey Fryer

Before firing up the burner, you need to properly set up your fryer. This ensures everything goes smoothly once you start cooking the bird.

Select an Outdoor Location

Loco fryers must be used outdoors since they pose a fire hazard. Choose a level spot away from trees, overhangs, or anything flammable. The fryer will need space all around it.

Never use a fryer in a garage or near a house. Make sure kids and pets are a safe distance away at all times.

Add Oil to the Fry Pot

The oil level should cover the turkey about 1-2 inches. This usually takes 3-5 gallons of oil. Peanut oil is ideal since it has a high smoke point but vegetable or canola oil also work Always start with fresh, unused oil.

Pour in the oil slowly and carefully to avoid spilling. Use a funnel if your fryer didn’t come with one.

Assemble the Other Components

Make sure the drain valve on the pot is closed before adding oil. Attach the thermometer, then place the turkey basket in the fry pot.

Have your propane tank filled and connected to the burner. Ensure the rubber hose is intact with no cracks.

Prep the Turkey

The turkey must be completely thawed and dry before frying. Remove the giblets from the cavities. Rinse the turkey and pat it very dry, inside and out.

Injecting a marinade adds great flavor and moisture. Apply a light coating of seasoning or rub inside the cavity and on the skin.

Safety First

Before lighting the burner, it’s crucial to take safety precautions:

• Tie back long hair and remove jewelry or loose clothing that could catch fire.

• Wear eye protection and long, heat-resistant gloves that cover your wrist and arms. An apron is also a good idea.

• Have a fire extinguisher on hand just in case.

• Never leave the fryer unattended, even for a minute.

Now you’re ready to get frying!

Starting Up the Loco Fryer

Once your fryer is fully prepped and you’ve taken safety precautions, follow these steps to safely start cooking your turkey:

Heat the Oil to the Right Temperature

Heat the oil to 350-375°F. If the temperature is too low, the turkey will be greasy. If it’s too high, the outside will burn before the inside cooks through.

As the oil heats, use a deep fry thermometer to monitor the temperature. This takes 15-30 minutes depending on conditions.

Lower the Turkey Slowly

When the oil reaches the target temperature, very slowly lower the turkey into the hot oil using the basket. This prevents splattering, which can cause burns.

Wear heat-proof gloves and use a partner to help manage the heavy bird. Lower it about 1 inch per second. The oil may bubble up slightly.

Maintain the Temperature

Keep the burner on medium-high to maintain the oil temp at 350-375°F. Monitor it closely and adjust the flame as needed.

If the temperature drops too low, the turkey will be undercooked. If it gets too hot, the turkey will burn.

Fry the Turkey For the Right Time

Cook the turkey about 3-4 minutes per pound, adjusting for the start temperature. For example, a 15 lb turkey will take 45-60 minutes to fry at 350°F.

Flip the turkey halfway through frying by carefully lifting out the basket and turning it over before lowering it back in. This ensures even cooking.

Check for Doneness

Use a meat thermometer to check the internal temperature in the thickest part of the thigh. Turkey is fully cooked at 165°F.

If underdone, fry it a bit longer and double check the temperature. Don’t fry it too long or it will be dry.

Remove and Drain the Fried Turkey

Once the turkey reaches 165°F, immediately but carefully lift the basket out of the oil to drain. Wear heat-proof gloves to avoid burns.

Let it drain for about 30 seconds, then very carefully remove the turkey from the basket and place it on a clean platter or pan.

Let the Turkey Rest

As with any cooked poultry, let the fried turkey rest for 15-20 minutes before carving. This allows the juices to redistribute so they don’t run out when you slice it.

Tent it loosely with foil to keep warm. The internal temperature will rise about 10 degrees during resting.

Now your loco fried turkey is ready to serve! Simply carve it up and enjoy the crispy skin, moist meat, and incredible flavor.

Turkey Fryer Safety Tips

While loco turkey fryers are fun and convenient, they also carry serious risks if not used properly. To avoid accidents, keep these safety guidelines in mind:

• Never leave the fryer unattended, even for a minute. The oil can burst into flames very quickly.

• Keep children and pets a safe distance from the fryer at all times. The oil, turkey, and equipment are extremely hot and can cause severe burns.

• Do not overfill the fryer with oil. If the pot overflows once you add the turkey, it can cause a dangerous grease fire.

• Avoid contact with the hot oil. Wear protective clothing and gloves. Use tools rather than your hands to lower the turkey.

• Do not douse a grease fire with water! This will spread the flames. Have an approved fire extinguisher on hand.

• Let the used oil cool completely before disposing of it. Hot oil can combust.

• Never leave a lit fryer unattended or move one that is in use.

• Don’t consume too much fried food. Eat turkey fried in oil in moderation as part of a balanced diet.

Follow these safety tips, and your holiday turkey fry will go off without a hitch!

Common Turkey Fryer Troubleshooting

Despite your best efforts, little problems can still pop up when using a loco turkey fryer. Here are some common issues and how to address them:

Problem: The oil is taking too long to heat up.

Solution: Check that the propane tank isn’t low or empty. Make sure the burner flames are strong and even. Windy conditions can also slow down heating.

Problem: The turkey is cooking too slowly.

Solution: The oil temperature is probably too low. Increase the burner flame to reheat the oil to the proper temperature of 350-375°F.

Problem: The turkey skin is burning but the inside is raw.

Solution: The oil is too hot. Carefully lower the temperature and cook the turkey longer at the proper heat. Monitor the temperature closely.

Problem: The turkey is greasy with heavy oil flavor.

Solution: The oil temperature was too low while cooking. Next time maintain the heat at 350-375°F for optimal frying.

Problem: The turkey meat near the bones is pink or bloody.

Solution: The turkey was undercooked. Fry it longer and double check the inner temperature reaches 165°F.

Problem: The turkey skin sticks to the fry basket when removing.

Solution: The turkey may have been left in the oil slightly too long after cooking. Let it drain just 30 seconds before carefully removing to prevent sticking.

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