10 how big of a turkey can you put in a turkey fryer Ideas


Below is information and knowledge on the topic how big of a turkey can you put in a turkey fryer gather and compiled by the monanngon.net team. Along with other related topics like: Deep frying turkey time chart, How long do you deep fry a turkey, Turkey Fryer Kit, How much oil to deep fry a 14 lb turkey, How to make a juicy deep fried turkey, Butterball turkey fryer, Deep fried turkey temperature drop, Can you reuse turkey frying oil.

ep-Fry a Turkey

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A deep-fried turkey means tender, juicy meat that’s ready in a fraction of the time. Follow our step-by-step guide to learn how to deep-fry a turkey.

Every year, Thanksgiving at my house is the same: Try to cram a huge turkey, a ton of side dishes and a few too many cooks in the kitchen. It’s practically a recipe for a hilarious holiday rom-com! To make things easier this year, I’m skipping the oven-roasted turkey and perfecting my technique for how to deep-fry a turkey instead. Frying a turkey not only frees up space in the oven, but it might also save my sanity.

You’ve probably heard of deep-frying turkey before but maybe haven’t dared to try it. Once you learn how to deep-fry a turkey, you’ll find it’s not as scary as you thought. It’s one the easiest (and quickest) ways to cook a turkey. It only requires attention to a few details and some safety precautions.

Before You Start

Deep-fried turkey on table with oranges and herbs.TMB Studio

How big of a turkey do I need?

There is a size limit on deep-fried turkey. A standard 30-quart pot can only handle a 14-pound turkey (or smaller). If your turkey is larger, you’ll need to remove the legs and thighs from the body and fry them separately. Don’t be afraid to ask your local butcher to help you with that.

While a turkey fryer can only handle a 14-lb. turkey, make sure you consider how much turkey per person you’ll need. You should be able to feed 10 or 11 people with a 14-pound bird.

What kind of marinade or rub should I use?

Taste of Home’s Senior Food Stylist, Shannon Norris, advises that moisture is not your friend when deep-frying. She recommends using a dry brine or spice rub instead of liquid brines to minimize the splatter factor. (Oil and water don’t mix, and hot oil will spit when it encounters water droplets.)

Plus, if you season the turkey the day before, it will absorb the flavors overnight as it sits in the fridge. This method also dries out the turkey skin as it sits uncovered in the fridge to help the bird crisp up in the fryer.

Just make sure you don’t rinse off the seasoning, or you’ll add the water we’re trying to avoid. Here are more tips on how to brine a turkey.

What type of oil do you use?

There are several oils that are good for deep-frying. Look for a neutral oil with a high smoke point, like peanut oil, canola oil, vegetable oil, safflower oil or rice bran oil.

How do I prep the bird for frying?

You don’t need to truss the entire bird when deep-frying, but you will want to tuck the wings behind the turkey and tie the legs together with twine to promote even cooking.

Of course, make sure it’s fully thawed before you get started. Here’s how long to thaw a turkey, whether it’s in the fridge or in cold water.

How to Make a Deep-Fried Turkey

deep fried turkeyTMB Studio


  • 1 turkey (10 to 12 pounds)
  • 2 tablespoons minced fresh thyme
  • 4 teaspoons kosher salt
  • 1 tablespoon sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon coarsely ground pepper
  • Oil for deep-fat frying (about 3-1/2 gallons)

Yield: 16 servings

Tools You’ll Need

  • Turkey Fryer: It’s best to buy a kit that contains everything you need for a successful run, like the Nexgrill 30 Qt. Turkey Fryer Package. It includes an outdoor burner, a 30-quart pot, a deep-frying thermometer to monitor oil temperature and a rack with a hook to slow lower the turkey into the oil. Once you have it on hand, you can use it throughout the year for seafood boils, brewing beer and other large projects. Our Test Kitchen also recommends the King Kooker 29 Qt. Turkey Fryer Package.
  • Heat-Resistant Gloves: Heat-resistant gloves are the best way to protect your arms from hot oil splatter. Look for a pair that’s heat-proof, waterproof and grease-proof. If they come up to your elbow, even better.
  • Meat Thermometer: If you don’t have one already, an instant-read meat thermometer is essential for knowing when the turkey is finished cooking.
  • Fire Extinguisher: Pick up a fire extinguisher that’s rated to work with grease fires.


Step 1: Choose your deep frying location

First of all, never use a turkey fryer inside. You’ll want to find a flat surface (such as concrete) outside, in an open area. Make sure the set-up allows plenty of space to walk around the fryer. No one should need to walk between the propane tank and the burner. (If anyone trips over the hose, it could cause the pot of hot oil to fall over.)

Finally, make sure the fryer is at least 10 feet away from your house, garage or any other buildings. It should not be located near combustible materials, such as wooden decks, structures or furniture.

Step 2: Measure the oil

Once you’ve chosen the location for your turkey fryer, it’s time to measure the oil. There’s no way to fix things once the oil is heated, so you’ll want to pre-measure the oil line.

  • Place your turkey in the pot and add water until it’s covered by about a half an inch.
  • Remove the turkey and allow any excess water to drain back into the pot.
  • Measure the remaining water, or mark the waterline as the maximum fill line before discarding the water. Make sure there is at least three to five inches from the fill line to the top of the pot to prevent a boilover, because overflowing the pot is the most dangerous aspect of deep-frying a turkey.

It should end up somewhere around 3.5 gallons. You’ll also want to be sure you don’t overfill the manufacturer’s fill line. If that’s the case, you’ll need to deconstruct the turkey before frying it.

Step 3: Prepare the dry brine mixture

In a small bowl, combine the thyme, salt, sugar, garlic powder, paprika and ground pepper.

Step 4: Rub the seasonings on the turkey

Using your fingers, carefully loosen the skin from the turkey. Rub the salt mixture under the skin, inside the cavity and over the outside. Tuck the wings under the turkey and tie the drumsticks together using kitchen twine. Here are more tips on how to season a turkey.

Refrigerate for 18 to 24 hours, uncovered.

Step 5: Preheat the oil and dry the turkey

Once you’re ready to fry, fully dry the inside and outside of the pot. Fill it with oil, being careful not to exceed the maximum fill line. Clip a deep-frying thermometer onto the side of the pot and turn on the burner. Preheat the oil to 275°F.

While the oil is preheating, remove the turkey from the fridge and let it stand at room temperature. Pat the turkey dry inside and out, making sure no liquid or ice is lingering inside the cavity.

Step 6: Slowly lower the turkey into the fryer

When the oil is preheated, turn the burner on high until you reach 350° (or 325° if you’re cooking turkey parts). Adjust the heat to maintain that temperature.

Place the turkey, breast side down, on the deep frying rack. If the rack comes with a detachable hook, make sure it’s hooked well. You should be able to hold the turkey securely over the cutting board without it slipping or falling.

Slowly and carefully lower the turkey into the hot oil, going slow enough to prevent the oil from bubbling over. Easing it in nice and slowly also allows you the chance to pull it right back out if anything goes amiss.

Editor’s Tip: You should definitely be wearing heat-resistant gloves for this step, along with pants and shoes. This isn’t the best activity for shorts and sandals! You want as little exposed skin as possible to reduce your chances of getting burned.

Step 7: Set a timer

Deep-fried turkey cooks very quickly: About 35 to 45 minutes (or three to four minutes per pound). Set a timer accordingly, and carefully lift the turkey out of the oil when it goes off. Take the temperature with an instant-read meat thermometer. The deepest part of the thigh should register 170° to 175°. If it’s not finished, lower the turkey back into the oil and continue cooking.

Step 8: Let the deep-fried turkey rest

When the turkey reaches the proper temperature, remove it from the oil. Place it on a rimmed baking sheet fitted with a wire rack to let the excess oil drain. Tent it with foil and let it rest for at least 20 minutes before carving. Resting meat keeps it juicy, so don’t slice too soon.

Serving Deep-Fried Turkey

deep fried turkeyTMB Studio

After the turkey has rested for at least 20 minutes, follow our guide for carving the turkey. The skin will be crispier than a regular turkey, so make sure your carving knives are plenty sharp. Present the turkey on a platter with the legs and wings left whole. The breast and thighs are easier to serve when cut into 1/4-inch thick slices.

Sides to Pair with Deep-Fried Turkey

Any sides you enjoy with oven-roasted turkey will pair well with deep-fried turkey. You may find you have more freedom when choosing the right Thanksgiving side dishes with the oven freed up! Although deep-fried turkey usually turns out juicier and moister than other cooking methods, you can’t go wrong by serving it with Grandma’s best gravy.

Safety Tips for Frying Turkey

Deep-fried turkey is downright delicious, but we can’t overstress that the process is not without risk. We don’t want to scare you, but as a former restaurant chef, I know first-hand that fryer oil burns fast and hot. Before you decide to fire up the deep fryer, make sure you’re ready to be safe and responsible. That means no drinking and frying.

If you’re new to this cooking method, start by checking out our beginner’s deep-frying guide. Then, read the manufacturer’s manual that came with your deep fryer (yes, the whole thing). It’s also a good idea to become familiar with the cooking process before getting started. That way, you’ll fully understand every step before jumping in.

From there, it’s all about observing a couple safety tips.

  • Have a fire extinguisher on hand. Hopefully, you won’t need it! But you can’t douse a grease fire with water, so have that extinguisher ready (just in case).
  • If you’re new to frying, you can start by heating the oil to a low temp of 275°F. Then, turn the heat up after you add the bird. This keeps the oil from splattering, which is safer and easier for beginners.

Get More Thanksgiving Turkey Ideas

Herb-Glazed Turkey

Honey and corn syrup blend with savory herbs and seasonings to give my turkey a slightly sweet flavor. My tried-and-true recipe never fails to win compliments. —Charlene Melenka, Vegreville, Alberta

Go to Recipe

Grilled Huli Huli Turkey Drumsticks Exps Thn18 228886 B05 30 5b 16

Grilled Huli Huli Turkey Drumsticks

I’m never one to do things traditionally, so when it came time to hosting Thanksgiving, I went in a completely tropical direction. Borrowing my favorite Hawaiian chicken recipe, I substituted turkey legs and have never looked back. —Jacyn Siebert, San Francisco, California

Moist Italian Turkey Breast Exps Sdon17 108967 C06 30 2b Basedon 2

Pressure-Cooker Italian Turkey Breast

This recipe makes some of the most succulent turkey I’ve ever eaten. High in lean protein, it’s a smart entree for a special occasion. —Jessica Kunz, Springfield, Illinois

Apple Sage Roasted Turkey Exps Hca19 121580 E04 23 5b 2

Apple-Sage Roasted Turkey

A hint of apple flavor gives a slightly sweet spin to a holiday dinner’s main event. The lovely aroma wafting from your kitchen as this turkey cooks will have everybody talking. —Suzy Horvath, Milwaukie, Oregon

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Turkey Lattice Pie

With its pretty lattice crust, this cheesy baked dish looks as good as it tastes. It’s easy to make, too, since it uses ready-to-go crescent roll dough. —Lorraine Naig, Emmetsburg, Iowa

Herbed Roast Turkey Breast Exps Diyd19 33347 E09 10 10b 5

Herbed Roast Turkey Breast

When learning how to cook turkey breast for my first formal dinner party as a newlywed, I came across this particular recipe. It was such a success that this turkey breast recipe has become a standby on all my entertaining menus. —Lisa Mahon Fluegeman, Cincinnati, Ohio

Romano Basil Turkey Breast Exps Sdon18 44628 E06 12 7b 2

Romano Basil Turkey Breast

Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. —Darlene Markham, Rochester, New York

Mediterranean Turkey Potpies Exps134558 Thhc2377564b07 13 4b Rms 9

Mediterranean Turkey Potpies

Your clan will love these wonderful stick-to-the-ribs potpies with a Mediterranean twist. I always use the leftovers from our big holiday turkey to prepare this recipe. I think my family enjoys the potpies more than the original feast! —Marie Rizzio, Interlochen, Michigan

Herbed Turkey Breasts Exps33988 Scm143428d03 12 4bc Rms Basedon 2

Pressure-Cooker Herbed Turkey Breasts

Tender turkey breast is enhanced with an array of flavorful herbs in this juicy, comforting dish. —Laurie Mace, Los Osos, California

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Turkey Breast Tenderloins with Raspberry Sauce

Sweet and tangy raspberry sauce is a perfect complement to versatile turkey tenderloins. In fact, this sauce is so good, you’ll be tempted to eat it with a spoon. —Deirdre Cox, Kansas City, Missouri

Slow Cooked Turkey With Herbed Stuffing Exps Thca18 185936 B03 17 1b 8

Slow-Cooked Turkey with Herbed Stuffing

I’m all for turkey dinner, especially around the holidays. A whole turkey won’t fit in my slow cooker, so thank goodness for turkey breast. I cook it with my grandma’s easy stuffing recipe for a happy meal that doesn’t require any hard work. —Camille Beckstrand, Layton, Utah

Turkey Bundles

This recipe is definitely a must-try, and all you do is bundle up creamy turkey filling in crescent dough. I usually double the recipe so I have extra for lunch the next day. —Lydia Garrod, Tacoma, Washington

Butter Herb Turkey Exps Hca19 85706 C04 23 3b

Butter & Herb Turkey

My kids love a turkey meal, and this one falls off the bone. It’s the ideal recipe for special family times and holidays. —Rochelle Popovic, South Bend, Indiana

Peppery Herbed Turkey Tenderloin Exps Hrbz17 18974 B09 01 6b 1

Peppery Herbed Turkey Tenderloin

I won the North Carolina Turkey Cook-Off one year with these full-flavored tenderloins in rich sauce. Marinating the turkey in wine, garlic, rosemary and thyme gives it a fantastic taste. —Virginia Anthony, Jacksonville, Florida

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[rms_recipe id=”170128″ title=”Turkey-Stuffed Acorn Squash” cta_text=”Go to Recipe” image=”https://www.tasteofhome.com/wp-content/uploads/2018/01/exps170128_THCA153054D12_03_8b-3.jpg” image_alt_text=”Turkey-Stuffed Acorn Squash Recipe photo by Taste of Home” link=”https://www.tasteofhome.com/recipes/turkey-stuffed-acorn-squash/” slide_no=”24″ image_link=”https://www.tasteofhome.com/”]We stuff acorn squash with leftovers like turkey, dressing and cranberry sauce. Make as much or as little as you need to use everything up. —Cindy Romberg, Mississauga, Ontario

Citrus & Herb Roasted Turkey Breast

This recipe will make you love turkey again. Brining with lemon, rosemary and orange juice makes it so moist and flavorful. It’s the star attraction at our table. —Fay Moreland, Wichita Falls, Texas

Thanksgiving Stuffed Shells

Leftover turkey, dressing and sweet potatoes make terrific stuffing for jumbo pasta shells. We add cheese and use turkey gravy as the sauce for this crowd-pleaser. —Robin Haas, Cranston, Rhode Island

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Honey-Citrus Glazed Turkey

A turkey breast is enough for us, but you can roast a whole bird if you’re feeding a big group. Either way, this super-succulent turkey wins the day. —Peter Halferty, Corpus Christi, Texas

Spiced Grilled Turkey Exps Thca17 179687 A07 1 4b 6

Spiced & Grilled Turkey

My fiance loves to grill, so for the holidays we decided to grill our turkey instead of deep frying it. It was the best we’d ever tasted! Having the brine in the pan under the turkey catches the drippings, but also keeps everything nice and moist. Start with the breast down, then flip to the other side. —Sydney Botelho, Columbia, South Carolina

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Creamy Turkey Casserole

I sometimes make turkey just so I have the extras for the casserole! —Mary Jo O’Brien, Hastings, Minnesota

Extra Information About how big of a turkey can you put in a turkey fryer That You May Find Interested

If the information we provide above is not enough, you may find more below here.

Step-By-Step Guide on How to Deep-Fry a Turkey

Step-By-Step Guide on How to Deep-Fry a Turkey

  • Author: tasteofhome.com

  • Rating: 3⭐ (905071 rating)

  • Highest Rate: 5⭐

  • Lowest Rate: 3⭐

  • Sumary: A deep-fried turkey means tender, juicy meat that’s ready in a fraction of the time. Follow our step-by-step guide to learn how to deep-fry a turkey.

  • Matching Result: There is a size limit on deep-fried turkey. A standard 30-quart pot can only handle a 14-pound turkey (or smaller). If your turkey is larger, …

  • Intro: How to Deep-Fry a TurkeyEvery editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. A deep-fried turkey means tender, juicy meat that’s…
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How to Fry a Turkey in the Masterbuilt Turkey Fryer

How to Fry a Turkey in the Masterbuilt Turkey Fryer

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  • Rating: 3⭐ (905071 rating)

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  • Sumary: Chances are that when you hear fried turkey, you are thinking about the less-than-optimal, big pot over a fire outside set-up. Here’s how to use the Masterbuilt 3-in-1 Deep Fryer to get a fried turkey without all the mess and stress. 

  • Matching Result: *As a note, for the 10-liter fryer, you can fry up to a 20-pound turkey and for the 8-liter fryer, you can fry up to a 12-pound turkey. Here’s a guide for how …

  • Intro: How to Fry a Turkey in the Masterbuilt Turkey Fryer Chances are that when you hear fried turkey, you are thinking about the less-than-optimal, big pot over a fire outside set-up that you see on the local news every year around Thanksgiving. The Masterbuilt 3-in-1 Deep Fryer makes it easy…
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How to safely fry a Thanksgiving turkey (without blowing …

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  • Intro: How to safely fry a Thanksgiving turkey (without blowing yourself up)Editor’s note: This article first appeared in The Dallas Morning News on Nov. 15, 2000.John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. It’s an outdoor job, and that suits the…
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6 tips for frying the perfect turkey for your Thanksgiving feast

6 tips for frying the perfect turkey for your Thanksgiving feast

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  • Intro: 6 tips for frying the perfect turkey for your Thanksgiving feastThere is nothing better than a deep fried turkey for Thanksgiving.Here are some basics tips that will help you cook a crispy and juicy holiday turkey.What size bird to use?When frying a turkey, purchase a smaller size turkey, 12- to 14-pound…
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The Best Deep Fried Turkey Recipe – Grilling 24×7

The Best Deep Fried Turkey Recipe - Grilling 24x7

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Frequently Asked Questions About how big of a turkey can you put in a turkey fryer

If you have questions that need to be answered about the topic how big of a turkey can you put in a turkey fryer, then this section may help you solve it.

What size turkey can fit inside a turkey fryer?

12 to 14 lb.

A 20 lb turkey can it be fried?

b>A 20 pound turkey can be deep fried in an hour and twenty minutes, while a turkey of the same size will take four to five hours to cook in the oven./b> Deep frying a turkey may seem like a difficult process, but we’ve created this guide to assist you at every stage of the way.

What size turkey cannot be fried?

Smaller birds are ideal for frying, and the turkey should be fresh, fully thawed, and unstuffed. It should weigh no more than 12 pounds, or you can fry individual parts like breasts, wings, or legs.

How big of a turkey can you deep fry?

First, smaller birds will cook more evenly, and frying a large bird increases the risk of burning the skin before the center cooks through. Both the indoor and outdoor fryers I used claimed they could handle up to an b>18-pound/b> bird. I recommend staying well below that maximum size.

When I fry a turkey, can I use the same peanut oil?

The Texas Peanut Producers Board states that the most popular oil for frying a turkey, peanut oil, can be used three or four times before showing signs of deterioration, such as foaming, darkening, or excessive smoking, which indicate the oil needs to be thrown out.

How many times can peanut oil be recycled?

You can reuse peanut oil more times than other types of cooking oil if it is stored and strained properly, usually two to three times before it starts to deteriorate.

Before deep-frying a turkey, should I inject it?

Injecting turkey is a technique that flavors the meat from the inside, tenderizing it while gradually spreading the flavors throughout the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey brines.

How much oil should you use to deep fry a 20-pound turkey?

20-pound turkeys should be cooked in 5 to 6 gallons of oil for 3 minutes per pound, while 22-pound turkeys should be cooked in 5 to 6 gallons of oil for 3 minutes per pound.

What to do if a turkey is too large to fit in the fryer?

A standard 30-quart pot can only hold a turkey that weighs 14 pounds (or less); any larger than that will require you to separate the legs and thighs from the body and fry them separately.

Which oil is better for frying a turkey: canola or peanut?

The recommended oil temperature for frying is 375°F; once you submerge the turkey, the oil temperature will drop. Canola oil is advised due to its high smoke point and low allergy concerns.

Can you use the oil you used to deep-fry a turkey again?

Don’t let that discourage you because you can fry multiple things at once with a single batch of oil because under normal circumstances, oil can be heated for up to six hours. A deep-fried turkey cooks in under an hour (three minutes per pound).

Can you fry in the same peanut oil multiple times?

Because peanut oil tends to absorb the flavors of the foods you cook in it and lose its quality after coming into contact with foods and being heated repeatedly, it is best to use it only three to four times when using it to cook food in fryolators.

What happens when a frozen turkey is deep-fried?

The first rule is to never fry a frozen turkey because it will ignite in the hot oil as soon as it touches it. The cooking oil should be heated to about 350 degrees.

What should a turkey not be deep-fried in?

Never leave your pot, fryer, or hot oil unattended. Do not use a pot lid when frying your turkey. If a fire starts, do not spray water onto it because this could splash and spread the burning oil. Allow your oil to cool completely before discarding.

What is injected into a turkey to maintain moisture?

Remember to use injection marinades several hours before you start cooking. Butter Based Injection This is a great injection for any kind of poultry. It is a simple mixture of broth, butter, lemon, garlic, pepper, and salt delivers moisture and flavor to the white meat and enhances the texture and taste of the dark meat.

What can I flavor my turkey with?

While you’re at it, season the cavity with a good amount of salt and pepper. Brining is an essential step to ensure a juicy bird. Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all.

What should I put in the turkey’s cavity while it’s cooking?

Stuff the cavity of the turkey with the bunch of thyme, lemon that has been cut in half, onion that has been cut into quarters, and garlic. Sprinkle salt and pepper liberally on the outside of the turkey.

Before deep-frying my turkey, when should I inject it?

We had good results injecting the turkey two hours prior to frying, but you can inject it up to five minutes before frying.

Why include apples in a turkey?

Apples: When stuffing your turkey, think about chopping up one or two apples into quarters. Apples have a fall flavor and will also add a little extra moisture to the bird while it cooks (though you can still brine the bird, of course).

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