When the oil reaches the target temperature, slowly lower the turkey and basket into the fryer. Set the timer for 3 to 4 minutes per pound. For example, if you’re trying to decide how long to deep fry a 20 pound turkey, 3 x 20 = 60 minutes minimum. Turkey fry time for a 10 pound bird should be 30 to 40 minutes.
How long do you deep fry a 20lb turkey?
Fry turkeys that are 10 to 13 pounds for 3 minutes per pound, and for turkeys from 14 to 20 pounds, cook for 3 1/2 minutes per pound. A 10-pound turkey will take about 30 minutes. A 20-pound turkey will require about 1 hour, 10 minutes. Cook until the internal temperature reaches between 180 and 190 degrees Fahrenheit.
How long does it take to fry a 20 pound turkey at 300 degrees?
Keep the oil temperature above 300 degrees. In just a short time, the oil temperature will begin to rise again. Cook the turkey for 3 1/2 minutes per pound.
How much oil do I need to deep fry a 20lb turkey?
How Much Peanut Oil For Frying a Turkey?
| Turkey Size | How Much Oil You Need |
|---|---|
| 13 Pounds | 4-5 Gallons of Oil |
| 14 Pounds | 5 Gallons of Oil |
| 15 Pounds | 5 Gallons of Oil |
| 20 Pounds | 5-6 Gallons |
Can you deep fry a 25lb turkey?
It’s not recommended to deep fry a turkey larger than 25 pounds. Most deep fryers will not have enough capacity to handle this and there are also safety reasons as well.
When should I inject my turkey before frying?
You can inject the turkey anywhere from 24 hours to 5 minutes before frying. We had good results injecting two hours before frying.
Is it better to brine or inject a turkey?
Injecting works faster than brining. … Because the liquid is delivered under the skin, the skin tends to come out darker and crisper than that of a brined bird. • You can vary the taste of the turkey by adding cognac, maple syrup, lemon juice or other flavorings to the injector sauce.
What temperature should I fry my turkey?
When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F).
How do you know when a deep fried turkey is done?
Only the last two inches of the thermometer at the tip affect the reading, so push in only until you find the coldest part of the meat. When that reaches 170 degrees, you’re done. Don’t keep stabbing the meat with the thermometer, you’ll only let out moisture. Turn off the burner.
How long should you cook a turkey at 325?
For one 8- to 12-pound turkey, roast at 325°F for 2¾ to 3 hours.
Do you fry a turkey with the lid on or off?
Keep an eye on the bird for the duration of the frying time, and make sure the temperature is at 350 during cooking. Leave it uncovered. You should fry your turkey for 3-4 minutes per pound.
How much peanut oil do I need to fry a 10 pound turkey?
Place the pot on the burner and clip the deep-fry thermometer to the side of the pot. Fill the pot with peanut or canola oil up to the mark you made earlier—you’ll need 4 to 5 gallons to fry a 12- to 14-pound turkey in a 30-quart pot.
Can you reuse oil after frying turkey?
Don’t let that deter you because you can reuse oil for frying. Under normal conditions, oil can be heated for up to six hours. A deep-fried turkey can cook in under an hour (three minutes per pound) so you can fry six items on six different occasions with a single batch of oil.
How long does it take to fry a 25lb turkey?
Frying Turkey Time, Per Pound
At 350 degrees F, you can fry the turkey for 3 minutes a pound, plus 5 minutes per bird. At 400 F, fry it for 3-4 minutes per pound. Check the internal temperature at 3 minutes to know if it’s done.
How long do you deep fry a 19 pound turkey?
Turkey Size (Pounds/lb)
| Turkey Size (Pounds/lb) | Deep Fry time (Minutes) at 350°F |
|---|---|
| 16 Pound Turkey | 56 Minutes |
| 17 Pound Turkey | 59.5 Minutes |
| 18 Pound Turkey | 63 Minutes (1 hour, 3 minutes) |
| 19 Pound Turkey | 66.5 Minutes (1 hour, 6.5 minutes) |
What is the best way to season a turkey?
Season the cavity of the turkey with salt and pepper. Stuff it with the quartered lemon, onion and apple and leftover herbs. Use your fingers to loosen and lift the skin above the breasts (on the top of the turkey) and smooth a few tablespoons of the herb butter underneath.