The Ultimate Guide to Cooking with a Camp Chef Turkey Fryer

Fried turkey is a delicious, juicy, and flavorful alternative to oven-roasted turkey While deep frying turkey may seem daunting, using a purpose-built appliance like the Camp Chef Turkey Fryer makes the process safe, easy, and fun In this comprehensive guide, we’ll walk through everything you need to know to cook a perfect fried turkey with your Camp Chef Turkey Fryer.

The Camp Chef Turkey Fryer is specifically designed to safely deep fry whole turkeys up to 18 pounds. It features a 30 quart aluminum pot with a poultry rack, a high-pressure burner that can heat up oil quickly and a built-in thermometer.

The turkey stand allows you to submerge and remove the turkey safely. The timer prevents overheating by automatically shutting off the gas after 15 minutes, so you’ll need to periodically reset it during cooking. Sturdy steel legs and solid construction prevent tipping accidents.

This versatile fryer can also be used for boiling seafood, frying chicken, and cooking stews and chilies. It’s a great addition for camp meals, tailgating, family gatherings, or anytime you want crispy deep-fried foods.

Selecting the Right Turkey

While the Camp Chef Turkey Fryer can accommodate up to an 18 pound turkey, we recommend using one that’s 10 to 15 pounds for optimal results. This size will cook quickly and evenly.

Look for a turkey labeled “fryer” or “roaster”. Avoid previously frozen or pre-basted birds, as they may splatter. Thaw the turkey completely before frying. Carefully remove the neck and giblets and pat the turkey dry with paper towels.

Setting Up the Fryer Safely

Choose an outdoor location with level ground and ample workspace. Keep the fryer several feet away from structures or trees. Avoid windy conditions that could blow hot oil.

Place the turkey fryer on a sturdy surface where it can’t be accidentally knocked over. Position it so the drain spout directs away from you when draining. Assemble the stand legs and lower the turkey rack into the pot.

Wear protective gear like gloves, long sleeves, closed toe shoes, and safety goggles. Don’t wear loose clothing that could catch fire. Keep kids and pets safely away when cooking. Have baking soda on hand to quickly extinguish oil fires.

Heating the Oil

Fill the pot with peanut oil, canola oil, or vegetable oil up to the maximum fill line. This will allow enough room for the turkey to be submerged. Avoid overfilling. Attach the thermometer and ensure it isn’t touching the burner.

Turn on the propane tank and burner. Bring the oil to 350°F which will take 15 to 20 minutes. Maintain this temperature throughout cooking. If the oil gets too hot, carefully add more oil to cool it down. Hot oil can ignite if it overheats.

Frying the Turkey

Once oil reaches 350°F, slowly lower the turkey into the pot using the poultry rack. The oil may bubble up slightly. Cook for 3-5 minutes per pound, about 45-75 minutes total. Reset the timer every 15 minutes.

Use a thermometer to check the internal temperature, which should reach 165°F at the thickest part of the thigh. If not done, fry for 5 more minutes and recheck. When fully cooked, turn off the burner and carefully remove the turkey.

Draining and Serving

Let excess oil drip off for about 30 seconds before removing from the poultry rack. Place turkey on a platter and let rest 15-20 minutes before carving. The resting period allows juices to absorb back into the meat.

Fried turkey has incredibly crispy, browned skin and juicy, tender meat. Serve it hot with traditional Thanksgiving sides like mashed potatoes, stuffing, and cranberry sauce. Enjoy the delicious fried turkey!

Cleanup and Oil Storage

Once the oil has cooled completely, drain it back into a sturdy container through the drain spout. Avoid spills by using a large funnel.

Scrub the turkey fryer with hot soapy water but don’t submerge electrical components. Rinse and dry thoroughly. Store cooled oil in an airtight container away from heat and light. Strained oil may be reused a few more times for frying.

Turkey Frying Tips and Tricks

Here are some additional pointers to master turkey frying with the Camp Chef Turkey Fryer:

• Injecting the turkey with a marinade or broth ensures added moisture and flavor.

• For crispiest skin, rub turkeys with baking powder before cooking. Rinse and pat dry.

• Use a thermometer to monitor oil and turkey temperatures for best results.

• Allow the oil to reheat between batches if cooking multiple turkeys.

• Cooking times may vary based on the shape, size, and thickness of your turkey.

• If the turkey isn’t submerged halfway, use turkey franks to weigh it down.

• Rotate or stir the oil occasionally for even heating. Don’t move the pot.

• Store turkey upright overnight before frying to allow the cavity to drain.

Fried Turkey Safety Tips

While turkey fryers make the process easier, safety should still be your top priority:

• Never leave the fryer unattended during use as oil can overheat quickly.

• Don’t go inside while cooking. Make sure kids and pets stay back.

• Use well-insulated potholders or gloves when handling the pot.

• Turn off propane tank when not in use and completely cool oil before storing.

• Don’t overfill the pot with oil which could spill over when adding turkey.

• Salt after cooking, as salting before can cause splattering.

• Keep an all-purpose fire extinguisher on hand just in case.

• Don’t use water to extinguish an oil fire! Use baking soda or an extinguisher.

Delicious Fried Turkey Recipes

Once you’ve mastered the basics, try out these tasty recipes in your Camp Chef Turkey Fryer:

Simple Simon’s Fried Turkey

Ingredients:

• 1 (10 to 15 lb) whole turkey, thawed, neck and giblets removed
• 2 gallons peanut oil for frying
• 1 tablespoon of Creole seasoning
• 1 lemon, halved

Directions:

1. Pat turkey dry and rub Creole seasoning all over. Put half a lemon inside the cavity.
2. Heat oil to 350°F. Carefully lower turkey and fry for 3-5 minutes per lb until 165°F.
3. Drain, let rest 15 minutes, and serve!

Cajun Fried Turkey

Ingredients:

• 1 (12 lb) whole turkey, thawed
• 1/4 cup Cajun seasoning, divided
• 1 onion, quartered
• 1 lemon, halved
• 2 gallons peanut oil for frying

Directions:

1. Remove giblets and pat turkey dry. Rub with 2 Tbsp of Cajun seasoning inside and out.
2. Put lemon halves and onion in cavity.
3. Fry at 350°F for 4 minutes per lb until 165°F. Remove and rub with remaining Cajun seasoning.

Garlic Fried Turkey

Ingredients:

• 1 whole turkey (12 to 15 lbs), thawed
• 6 cloves garlic, minced
• 2 Tbsp olive oil
• 2 tsp dried thyme
• 1 tsp salt
• 1⁄4 tsp black pepper
• 2 gallons peanut oil for frying

Directions:

1. Combine garlic, olive oil, thyme, salt and pepper. Loosen skin from turkey breast and rub garlic mixture directly onto meat.
2. Fry turkey at 350°F for 3-4 minutes per lb until 165°F. Let rest 10 minutes before serving.

Get Frying with Camp Chef

The Camp Chef Turkey Fryer is the star of your outdoor kitchen. With its convenient features and versatility, you’ll be serving up moist, crispy deep-fried turkeys and other favorites all year long. Refer to this guide for tips to safely fry up the perfect turkey.

Fried turkey is a fun and memorable way to celebrate Thanksgiving, holidays, or anytime you’re craving finger-lickin’ good food. Just be sure to prep your equipment, ingredients, and oil safely before firing up your Camp Chef Turkey Fryer.