If you’ve opted to deep-fry your turkey this Thanksgiving, you’ll need a turkey fryer that’s up to the job. But you need to clean it after you use it, to maintain your turkey fryer. Do you know how to clean turkey fryer? In this blog, we also have an article about best turkey fryer that you might want to read about it.
Why would you get a turkey fryer for your Thanksgiving meal? Because a fried turkey has undeniable appeal: think crispy skin and extra-juicy meat. It’s also a space saver.”Erica Finamore, author from thepioneerwoman.com
How To Clean Turkey Fryer
- After you’ve finished cooking the turkey, let the fryer to cool fully before clean it. Of course, you could just enjoy your dinner first and then deal with the cleanup afterwards.
- After the fryer has fully cooled, you may drain the oil. You may reuse the oil if you desire, or you can carefully dispose of it. The oil should be drained into an old metal coffee can. If you want to use the oil again, ensure sure the container is fully cleaned.
- Not pull out the plastic spatula and scrape anything stuck to the interior of the frying pot. Fill the garbage bag with the oil and food residue.
- Wipe off the interior of the frying pot with paper towels. This helps to remove as much oil as possible so that cleaning it afterwards is simpler.
- Fill your frying pot halfway with water. Don’t put it in the sink; instead, acquire some water pitchers to avoid getting the fryer’s electrical components wet. The water level should be at the maximum line level.
- Pour in some dish soap as you pour in the water. You don’t need much. You just need a little amount to remove the leftover oil.
- Turn on the fryer and bring the water to a boil. The soap bubbles will remove any leftover filth.
- Allow the water to cool for a few minutes after that. Then you may get rid of the water, which should get rid of all the food particles and dirt as well.
- If there are still splotches or oily surfaces within the pot, don’t drain it just yet. To remove the filth, use a green scrubbie or something similar (such as a Scotch-Brite scrub). Apply the scrub carefully.
- You may also spend some time cleaning the exterior of the frying pot. Remove the splotches by mixing equal parts baking soda and water. Then remove the water and you’re done.
However, there are so many great benefits to using turkey fryers: crispy skin, juicy flesh, and of course, superior taste.”Nikita Mahtani, author from simplyrecipes.com
Here’s What You Should Look For In a Good Turkey Fryer
The first thing you should consider is the capacity of the unit. You don’t want a turkey fryer that has too small a capacity. A fryer with a capacity of less than five gallons will only allow you to cook a few turkeys at a time and will make it very difficult (if not impossible) to use the unit for other purposes.
On the other hand, if the capacity of the turkey fryer is too large, you may find it inconvenient to fill the unit with oil. This is especially true if you are using the fryer year-round. A two or three gallon capacity is about as large as you should go unless you have plenty of counter space.
The next thing you should pay attention to is the heat source. Most units sold today come with a gas burner that has an ignition system that requires some skill to use. If you are not mechanically inclined, you may want to consider an electric fryer.
However, keep in mind that many states have regulations regarding the usage of electricity and those regulations vary from state to state. Check with your local power company to see if there are any restrictions on the usage of electricity for deep-frying.
One of the main reasons why people buy a turkey fryer is to use it for turkey frying. If you run into any problems with the usage of electricity, you may find it difficult (if not impossible) to sell your fryer even at a reasonable price.
Oil That Used
The final consideration is the type of oil the unit uses. You want the oil to be a very high quality oil.Don’t use cooking oil or vegetable oil. Use only olive or peanut oil (or a blend of both). Do not use lard or anything else that will solidify at room temperature. Also, don’t use an oil that has a high smoke point. The smoke point refers to the temperature at which the oil begins to smoke or vaporize. You don’t necessarily want the oil to vaporize.
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