i've seen some people say 275 all the way up to 400... and i've seen anywhere from 2.5minutes per pound to 5 minutes per pound... someone help please.
2007-11-19 12:00:11 · 5 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
good eats on the food network did an episode on that just the other day check out foodnetwork.com
2007-11-19 12:05:04 · answer #1 · answered by Devil Doc 5 · 2⤊ 0⤋
A quote from Alton Brown...
Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.
2007-11-19 20:08:35 · answer #2 · answered by Proud to be 59 7 · 3⤊ 1⤋
Get a meat thermometer. A digital one w/ an alarm is best. Plunge the end deep into the thigh, but not near or touching a bone.
Lower turkey into oil, and remove when alarm on thermometer reads 155ºF. Cover w/ foil, let sit about 30 minutes to finish cooking and reach 165ºF.
2007-11-19 20:07:03 · answer #3 · answered by Sugar Pie 7 · 0⤊ 1⤋
Oil (preferably peanut oil) at 360 degrees in your outdoor fryer.
Perfectly dried turkey (dry inside and out with paper towels).
Cook until internal temperature of both thigh and breast register 165 degrees (USDA guideline).
Should take about 5 minutes per pound.
Happy Frying!
2007-11-19 20:09:13 · answer #4 · answered by Greg W 3 · 0⤊ 0⤋
I would suggest, 375 until it gets nice and brown.
2007-11-19 20:09:26 · answer #5 · answered by nicole-hardcore 2 · 0⤊ 1⤋