Butterball Turkey Fryer FAQs

How much oil does the Butterball Turkey Fryer use?

The Butterball Turkey Fryer uses 1/3 less oil than most conventional outdoor turkey fryers, holding less than 2 gallons of oil. This reduction in oil eliminates some of the fat, making it a healthier way to fry a turkey. It also reduces the amount of oil you waste.

What type of oil does the Butterball Turkey Fryer use?

The fryer can be used with any type of frying oil including vegetable oil, canola oil, peanut oil, sunflower oil, soybean oil or safflower oil. It is recommended that you use an oil with a high flash point, like peanut oil, since you will be heating it to high temperatures, this will ensure your oil will not be rancid. Peanut oil also makes a better choice than vegetable oil because it gives the turkey a better flavor and is able to be used more than once.

What size turkey can be cooked in the Butterball Turkey Fryer?

The easy to use basket with a handle and drain clip will easily accommodate any turkey that weighs up to 14 pounds. Anything more than that will cause the oil to splatter or over flow.

How long does it take to prepare a turkey in the Butterball Turkey Fryer?

As long as the turkey is completely unthawed it will take about an hour depending on the weight of the turkey. The recommended cooking time is approximately 4-5 minutes per pound of turkey. You will want to keep in mind that a partially frozen turkey will take longer and can also cause more oil to splatter as it cooks since water and hot oil do not always mix well.

Is frying a turkey the only thing the Butterball Turkey fryer can be used for?

No, the Butterball Turkey Fryer can be used to steam or boil a turkey along with other meats like fish or chicken. You can also use it to steam or boil vegetables and potatoes or to deep fry snacks like onion rings or mozzarella sticks. There are lots of great Butterball Turkey Fryer Recipes to try that include a lot more than turkey.

How do you clean the Butterball Turkey Fryer?

It is surprising how easy the clean-up is with the fryer. Once the unit and the cooking basket are cooled simply remove the cooking basket and clean it with soap and water. Thefryer is equipped with a drain valve that you attach to the cooking unit to drain out the oil. Once the oil is drained you can wipe the inside of the unit with a cloth.

If you want to save the oil for re-use you will want to strain it through a fine strainer or cheesecloth to remove food particles before storing it in an airtight container.

What makes the Butterball Turkey Fryer safer than other turkey fryers?

The Butterball Turkey Fryer uses a submerged electric heating element to heat the oil rather than an open flame making it safe to use indoors right on the top of your counter. This heating element has no flame and cannot even come in contact with anything outside of the fryer. The use of electricity to power the fryer is less dangerous than the gas that is used to power typical turkey fryers.

Additional Questions about the Butterball Turkey Fryer?

Submit them below under Leave a Question or use our Contact page to send us an email.

Where can I purchase the Butterball Turkey Fryer?

Simply click the link below.

Click Here to Purchase the Butterball Turkey Fryer on Amazon

40 Responses so far

  1. John Crosby says:

    I would like to deep fry a ham. Can you give me any sugestions? I nervous about using a “Bone in” ham.
    Thank you in advance.


    • Jereme says:

      Is your ham pre-cooked, smoked, or uncooked? The way it was prepared will affect the cooking time. Being “bone-in” should not matter as long as you take the bone into account when measuring the weight of the ham. It should not exceed 14 pounds or it will be too large for your fryer.

      It will be best to put the thickest part of the ham up and make sure it is completely submerged in the oil. If it is uncooked we would recommend frying at 400 degrees for at least 5-6 minutes per pound. If it is pre-cooked or smoked it will take about half that time. Check for doneness by inserting a meat thermometer, internal temperature should be about 160 degrees.

  2. Rebecca Hammonds says:

    How to deep fry a turkey leg

    • Jereme says:

      You will want to thaw the turkey leg out completely and rinse it with warm water, drying it thoroughly before placing it in the oil. Preheat your unit to 375-400 degrees. When placing the turkey leg into the fryer make sure it is completely submerged in the oil. The length of time it takes to fry your turkey leg will depend on the size/weight. It is recommended that you fry meat at 400 degrees and for a length of 3-4 minutes per pound. A 2 pound turkey leg could take as little as 8 minutes

      Before consuming poultry you will want to check the inner temperature of the meat. The dark meat of your turkey leg should be 175-180 degrees. There are also factors that can affect the length of time it takes such as the temperature of the meat when placing it in the oil, if the oil was preheated all the way, and whether or not portions of the meat are still frozen.

  3. Rebecca Hammonds says:

    Deep fry chicken

  4. Charlie says:

    Do you have a cook book for sale?

    • Jereme says:

      We do not sell the cook book separately. You will need to contact the manufacturer, Masterbuilt, directly in order to get the cook book that goes with the Butterball Turkey Fryer. There are also many other recipe books available on their website for frying a variety of foods.

  5. Tommy Libby says:

    What are the cooking times for a whole turkey breast, not a whole turkey?

    • Jereme says:

      When frying any portion of a turkey it is recommended that you fry it in 375-400 degree oil for 3-4 minutes per pound. This time can vary depending on the thickness of the turkey breast and the temperature of the meat before placing it in the fryer.

      Your turkey breast should take approximately 20-30 minutes but this is not an exact number as the weight can vary so significantly. The time will also be affected if you are frying a boneless turkey breast versus a bone-in turkey breast.

      The best way to check for doneness is to use a meat thermometer and make sure your white meat is 165-170 degrees.

  6. Eva Prince says:

    The Butterball fryer that I just purchased says on the box that it will handle a 20lb turkey? Is this correct? And how much peanut oil should I use?

    • Jereme says:

      There are two sizes of fryers. The Large and the X-Large. The Large will handle up to a 14 pound turkey and the X-Large will handle up to a 20 pound turkey. You should use about 2 gallons of oil with each size.

  7. bob says:

    If you use peanut oil to fry will it taste like peanuts?

    • Jessica Timmins says:

      Thanks for your question. And no, the great thing about peanut oil is that it has a higher smoke point so you can cook things at a higher temperature without filling your house with smoke or the smell of fried food and it won’t come out tasting like peanuts or the flavor of any other types of oil.

  8. Nick says:

    How long can you leave the oil in the fryer after it cools.

    • Jessica Timmins says:

      The manufacturer recommends leaving the oil in the fryer until it is cool and then emptying it as soon as possible. The oil can either be discarded or stored in an airtight container to be used again if it is not too cloudy.

  9. Kristian says:

    Can I use this outdoors? I’m not sure I’ll have enough counter space, but have an outdoor electrical outlet and large, open paved patio area.

    • Jessica Timmins says:

      You could use it on an outdoor patio as long as it is not too cold outside. In colder temperatures the fryer may not be able to heat to the appropriate temperature to cook a turkey thoroughly.

  10. Carolyn dawson says:

    If I fry two bone in turkey breast do I use combined weight to calculate cooking time or just calculate by the largest one

  11. Pete says:

    how do you know how much oil to put in the fryer to cook a 18lb turkey, to prevent the oil from overflowing the fryer

    • Jessica Timmins says:

      There is a minimum fill line and a maximum fill line on the inside of your fryer to assist with measuring the oil. For a turkey that large I would start with the minimum amount of oil and add more if needed.

  12. J. Anderson says:

    My fryer holds a turkey up to 14 lbs and I have a 18 lb turkey. Can I cut the whole turkey in half and then fry each half seperately?

    • Jessica Timmins says:

      That sounds like a great idea J.Anderson. Just make sure to leave enough time for heating the oil and to cook both halves as they will each take about 4-10 minute per pound.

  13. Don Wood says:

    Do I start the timer as soon as I put the Turkey in, or wait for the oil to come back up to temperature?

    • Jessica Timmins says:

      You will get better results if you start the timer after the oil has come back up to the correct cooking temperature.

  14. Terry says:

    How do you get how do you remove the degree debris in the bottom of the butterball turkey fryer

    • Jessica Timmins says:

      Please see the following answer from our FAQ section –
      “It is surprising how easy the clean-up is with the fryer. Once the unit and the cooking basket are cooled simply remove the cooking basket and clean it with soap and water. The fryer is equipped with a drain valve that you attach to the cooking unit to drain out the oil. Once the oil is drained you can wipe the inside of the unit with a cloth.”

  15. pam s. says:

    we bought a turkey fryer in November how often should we change the oil we have only used it three times.

    • Jessica Timmins says:

      The oil can be used multiple times and the changing time really depends on how dirty or cloudy the oil is. Some people enjoy the flavor that used oil adds while others prefer new oil every time. If your oil is becoming cloudy and opaque with a lot of debris floating in it, it is probably time for new oil.

  16. Cari P says:

    Are you supposed to close the lid while frying or leave it open? Also when I use mine for say 2 or 3 batches of food it starts making my eyes burn. Do you know why this is? I have been frying with the lid open.

  17. Jacquie says:

    As an alternative to marinade, has a brine method been done before deep frying a turkey?

  18. Barb says:

    Is it ok if the oil does not fully cover the turkey?

  19. Dave M says:

    I’ve had my turkey fryer for 3 years and have cooked many turkeys. I always cook the recommended time with the correct interior temperature. They always come up black on the outside. How do I get it to come out golden brown.

  20. Heinz Diehl says:

    I plan on utilizing my XXL fryer for Thanksgiving; either a whole turkey or two breasts. In order to calculate the timing of our dinner, can I warm the turkey when the cooking time is complete or do I need to serve the turkey immediately? Again, this question is based upon timing and serving my guests….Thanks

    • Jessica Timmins says:

      You can definitely keep the first turkey warm while cooking the second one. The outside skin may not stay as crunchy if you do not serve immediately but it will retain its flavor.

  21. Pam Payne says:

    Our oil would only heat up to 350 degrees. Will this be a problem when we cook our 15 lb. turkey?

    • Jessica Timmins says:

      It is recommended that you only cook up to a 14 pound turkey in the Butterball Turkey Fryer to avoid overflow of the oil. If your turkey will fit 350 degrees is an ideal temperature for cooking and it should take approximately 4-5 minutes per pound.

  22. Linda says:

    I just bought the XL turkey fryer and need to know just what to I need to know about frying 2 turkey -one right after another. Should I wait for the oil to cool down or can I put the 2nd turkey right in after the 1st one is complete?

    • Jessica Timmins says:

      Typically you pre-heat the oil anyway so you should be able to put the next one right into the hot oil, but do it very carefully to avoid splashing. You will also want to reduce the cook time as it won’t need as long to heat.

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