2006-11-24 23:14:15 · 11 answers · asked by Doc 1 in Food & Drink ➔ Cooking & Recipes
3 minutes per pound! YUM! Good Luck, and have fun.
2006-11-24 23:15:13 · answer #1 · answered by Anonymous · 0⤊ 0⤋
The Turkey - Size Mattersyou cant deep fry a 20LB turkey unless you detach the legs and thigh see the following:
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.
2006-11-25 00:35:05 · answer #2 · answered by careermom18 5 · 0⤊ 0⤋
Deep-Fried Turkey 2 cups butter 1/4 cup onion juice 1/4 cup garlic juice 1/4 cup Louisiana-style hot sauce 1/4 cup Worcestershire sauce 2 tablespoons ground black pepper 1 teaspoon cayenne pepper 7 fluid ounces beer 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended. Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag. When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside. Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.
2016-05-23 00:59:38 · answer #3 · answered by Anonymous · 0⤊ 0⤋
a twenty lb turkey takes about an hour to fry and the peanut oil should be at least 375 to 400 degrees. that is 3 minutes per pound.
2006-11-25 05:01:48 · answer #4 · answered by bigbabygirl 1 · 0⤊ 0⤋
One Hour For Every 4 Lbs. = 5 Hours.
2006-11-24 23:25:07 · answer #5 · answered by Conrey 5 · 0⤊ 0⤋
3 mins per pound and then add 5 mins
oil should be between 350-375 deg
2006-11-25 02:32:52 · answer #6 · answered by geez70 2 · 0⤊ 0⤋
5 minutes per pound and an extra 15 at the end
115 minutes
2006-11-24 23:17:27 · answer #7 · answered by debbie2243 7 · 0⤊ 0⤋
3 1/2 mins a pound... temp 350-375dig
2006-11-24 23:18:22 · answer #8 · answered by MR B 3 · 0⤊ 0⤋
I'm not sure because its always my Dad who does it. However, I know it is worth the wait!
2006-11-24 23:15:54 · answer #9 · answered by Anonymous · 0⤊ 0⤋
it will take abou half an hour
2006-11-24 23:16:09 · answer #10 · answered by Dev 2 · 0⤊ 0⤋