How long does it take to fry a whole turkey?

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Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).

How long does it take to fry a 15 lb turkey?

Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY. Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 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.

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How long it takes to fry a 12 pound turkey?

A deep-fried turkey typically requires 3 1/2 minutes per pound, so a 12- to 14-pound bird will take 40 to 50 minutes to reach 165°F. When checking the bird’s internal temperature, use the hook that attaches to the poultry rack to slowly lift the turkey from the oil.

How much oil do I need to deep fry a 14 pound turkey?

How Much Peanut Oil For Frying a Turkey?

Turkey Size	How Much Oil You Need	How Long Your Turkey Needs to Fry
9 Pounds	3-4 Gallons of Oil	32 Minutes
13 Pounds	4-5 Gallons of Oil	44 Minutes
14 Pounds	5 Gallons of Oil	47 Minutes
15 Pounds	5 Gallons of Oil	Fry the dark meat and white meat separately. Fry for 3 minutes per pound.

What temp do you fry a turkey?

How many minutes per pound do you fry a turkey?

Cook the turkey about 3 to 4 minutes per pound. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

Should I brine my turkey before frying?

FIRST The day before cooking turkey, prepare brine according to package directions. … NEXT Remove turkey from brine, pat dry, but do not rinse. Allow turkey to sit at room temperature for 30 minutes before frying. Fill fryer no more than 2/3 full with peanut, canola, or vegetable oil and heat oil to 325 degrees.

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When should you inject a turkey before frying?

Traditionally, a fried turkey is injected with a marinade before it’s cooked; how long before cooking is a subject of debate. You can inject the turkey anywhere from 24 hours to 5 minutes before frying. We had good results injecting two hours before frying.

How big of a turkey will fit in a 30 quart fryer?

A 30-quart fryer can hold turkeys that are up to 20 pounds.

How long do you cook a turkey?

But the very general rule is around 15 minutes per pound for an unstuffed turkey at 325ºF. That time will vary, though, based on the size of your bird, the oven temperature, and if it’s stuffed. So let’s say you’ve got a 10-pound unstuffed bird. At 325ºF it should cook anywhere between 2.5 hours to 3 hours and change.

What kind of oil do you use to fry a turkey?

Canola oil is recommended because of its high smoke point and low allergy concerns. The ideal frying temperature is 375°F. Once you submerge the turkey, the oil temperature will drop.

Can you deep fry a 24 lb turkey?

If you’re going to deep-fry a bunch of turkeys, you’d better have two or three propane tanks on hand. Set the propane tank as far away from the burner as the connections will allow. The 30-quart Bijou Classic is good for turkeys up to 14 pounds. The 32-quart pot is good for turkeys up to 24 pounds.

What is the best way to fry a turkey?

Heat up cooking oil to 325 degrees F in your frying pot. Make sure to have the proper amount of oil that covers the bird without spilling over. Place the turkey carefully in the oil and let it cook until golden brown. Pull the turkey out and check the temperature of the turkey to make sure it’s cooked through.

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Can you fry a turkey with stuffing?

There’s more than one way to deep-fry a turkey for Thanksgiving. In this version, you’re not submerging a whole bird in an industrial-sized fryer. Instead, you’re making personal-sized, crunchy turkey tenders, breaded in stuffing (yes, I said stuffing) and a hard-cider gravy dipping sauce.