2006-11-16 06:32:46 · 14 answers · asked by Billy FZ1 5 in Food & Drink ➔ Cooking & Recipes
http://www.outdoorcookingworld.com/poultry_recipes/turkey_fry.htm. This site will explain everything. Or 3 minutes per pound.
2006-11-16 06:37:31 · answer #1 · answered by SCORPIO 7 · 1⤊ 0⤋
15 pounds a a bit too large to fry. You're much better off keeping it under 12 pounds.
I always use the rule of 3 minutes per pound plus 5 minutes. A 12 pound turkey takes 41 minutes at a 350 degree starting temp.
Try injecting the entire bird with some garlic infused DARK beer, a malty one like Newcastle Brown or a good German bock beer. It's AMAZING what that does for the bird!
2006-11-16 06:37:46 · answer #2 · answered by xraytech 4 · 1⤊ 0⤋
"The Turkey - Size Matters
Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that can be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over exposure to the skin, which will likely be over cooked.
If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365 degrees F-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365 degrees F-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F. "
Enjoy=)
2006-11-16 06:35:10 · answer #3 · answered by jahnisha21 3 · 1⤊ 0⤋
12 lbs and over 3 minutes per pound; if your turkey is floating it is overcooked.
"I have been deep frying turkeys now for about 3 years. Basically I use 5 gallons peanut oil heated to 375 degrees. This allows me to cook turkeys up to 20 lbs. My equipment is an outdoor stove outputting about 180,000 BTU's and a 60 quart pot with strainer basket. I have just been seasoning the turkey with a rub comprising of salt, garlic and pepper. Usually I will do from one to three turkeys at a setting, using less seasoning on the second and third turkey. I have found if the oil is strained through cheese cloth it can be used if stored in a cool place for up to 6 months."
2006-11-16 06:39:27 · answer #4 · answered by Anonymous · 0⤊ 0⤋
3 1/2 minutes per pound or about 52.5 minutes. That's at 350 degrees.
2006-11-16 06:44:24 · answer #5 · answered by stoneman 2 · 0⤊ 0⤋
3 minutes to 5 minutes per pound
2006-11-16 06:35:17 · answer #6 · answered by Tanya P 2 · 0⤊ 0⤋
It is 4 minutes per pound of turkey....so approximately 1 hour.....Good Luck and Enjoy.......We are doing the same this year !!!!!!
2006-11-16 06:35:02 · answer #7 · answered by lisa46151 5 · 1⤊ 0⤋
6 minutes a pound
2006-11-16 07:17:45 · answer #8 · answered by rich2481 7 · 0⤊ 1⤋
It takes about 1hr. Hope this helps you. Can you send some over to me? Lol Have a Happy Turkey day!!!!!!!!!!!!
2006-11-16 06:37:12 · answer #9 · answered by ♀_♥₤ẩϋřą♥_♂ 2 · 0⤊ 0⤋
3 to 3.5 min per pound
2006-11-16 06:45:11 · answer #10 · answered by Anonymous · 0⤊ 0⤋