$55.22/Case

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  • Fully tempered glass
  • Handles hot or cold ingredients
  • Excellent content visibility

UPC Code:

10026102150266

Condition:

New
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How To Deep Fry A Turkey

How To Deep Fry A Turkey

Frying a turkey is a fast, fun, and tasty way to make your Thanksgiving bird! It can also be potentially dangerous. In this video, we'll show you how to fry your turkey safely. There's two questions when it comes to oil when you're frying a turkey, and that's what kind and how much. As far as what kind, I recommend peanut oil. Peanut oil has a high smug point, so it's going to last longer. It's also not going to give your turkey any off flavors. As far as how much oil to use, the nice thing about this turkey fryer pot is it does have a max fill line. The most important thing is to know you need enough oil to cover your turkey, but not so much that it spills over and creates a fire. One way to be extra sure you've got the right amount of oil is to take your turkey before you cook it and place it in the fryer pot. Fill it with water until it covers the turkey, take the turkey out, and take note of where that water comes up to. That's how much oil that you need. With the particular turkey that I have today, I know I'm going to fill it to the max fill line. Once you've filled your pot with oil, you'll want to put it on your burner. Make sure you already have your burner set up according to the manufacturer's directions. I typically have the flame very low at this point when I put this on the burner, and then turn it up. You can adjust the air intake to get as blue of a flame as possible. On a windy day like today, it's not uncommon to have some yellow flame. Now, I'm going to go ahead and take my oil thermometer and place it on the side of the pot. Make sure the tip is covered in oil and also not touching the side of the pot. We're going to want that oil to get up between 325 and 350 degrees. One of the most important things when you're frying a turkey is to make sure you're frying a completely thawed bird. Make sure your turkey is completely unfrozen or your could have an oil boil-over. That's the last thing you want because that'll start a fire. The other thing you want to do is make sure that your turkey is completely dry. Again, oil and water don't mix, they tend to bubble up, and they can cause a boil-over. Next thing I'll do is cut off any excess fat that's on this turkey. You'll also want to make sure there's a hole in the top here where the neck was to make sure you can get your lifter through it. The next thing I'll do is cut a slit in front of each leg and that'll allow any excess oil to drip out when I pull the turkey out of the oil. The next thing you'll want to do is season your bird. I'm using salt and pepper and Regal Spice's Cajun spice and skillet seasoning. In addition, I'm going to use cajun Injector creole butter recipe as the marinade. When you're injecting your turkey, you just want to hit it in several places in the thick parts of the meat. Now, we're going to put it on the lifter and then wait for our oil to get up to temperature. Just like so, you can see how that will work. As you can see, I'm wearing heavy-duty fryer gloves. Safety equipment is very important. You'll see why when I start dropping the bird into this fryer oil. In addition, a fire extinguisher is always a good idea. I'm going to take the thermometer out while I load the turkey into the fryer. When I'm done, I'll replace the thermometer. Now, when you're putting the turkey into the fryer, the slower you go, the better. This will help prevent a boil-over. It should take a full minute for you to dunk this turkey into the fryer. I generally let the turkey fry for about three and a half to four minutes per pound. Next, I'm going to go ahead an put that thermometer back in there so I can keep an eye on the oil temperature. Okay, I've fried this turkey for about three and a half minutes a pound. I'm going to go ahead and take it out. First thing is I'm going to take out the thermometer so I don't knock it out and I'm going to gently lift this out of the fryer. Remember, you have that cavity that's going to hold a lot of oil and you'll want that to seep out before you bring it out over the flame. Oh, look at that crispy skin! Now we just want to check the temperature of the turkey. We want it to be at least 165 degrees. There we go!

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Safely deep fry your holiday bird with these easy-to-follow and steps, and be sure to check out our step-by-step directions for more tips on How to Deep Fry a Turkey.

Specs
Bottom Diameter 1 Inches
Top Diameter 3 Inches
Capacity 2.75 oz.
Color Clear
Dishwasher Safe Yes
Material Glass
Shape Round
Stackable Yes
Type Bowls

Details

This 2.75 oz. ingredient bowl from Cardinal is made of fully tempered glass. The tempering process strengthens the entirety of the glass against thermal and mechanical shock, so especially hot and cold liquids are not a problem for this bowl.

Overall Dimensions:
Top Diameter: 3"
Bottom Diameter: 1"
Capacity: 2.75 oz.

  • Dishwasher Safe

    Dishwasher Safe

    This item can safely be cleaned in a commercial dishwasher.

  • Stackable

    Stackable

    This item can safely be stacked with identical or indicated items to promote easy transportation and space-saving storage.

  • Lead Free

    Lead Free

    This item is free of lead-based products.

CAR150 Chip Warranty Warranty

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Customer Reviews

  • Overall User Rating: Cardinal Arcoroc E9156 Stackable 2.75 oz. Glass Ingredient Bowl - 36/Case

    5.0 stars from 5 reviews

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    People Talk About:

    Great bowls glass food size space stack ingredients saves made

    These are the perfect size ingredient bowls for prepping food. They are made of sturdy glass and stack to save space. Great price for the quantity.

    from CMV Posted on

    These Cardinal 2.75 oz glass bowls are versatile, and made of fully tampered glass so they are heat resistant and very durable. This particular size is great for dipping sauces, or food prep. They look great, stack easily for storage and work well with those ingredients that might react with stainless.

    from Russ H. Posted on

    A favorite size bowl in our kitchen for food prep. Clear and see through for easy identification and quality washing. Great value for your money.

    Posted on

    Great for condiments of all types. The stack ability of the ramekins always for clean and organized presentation and saves space. Prefer the glass over ceramic because they rarely ever chip.

    from Back Bay Harry's Posted on

    Being used for Condiments

    Great glass bowls! Stackable feature is great for storing these bowls away without taking up loads of space! Great for making aioli or salad dressings!

    Posted on

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