How long does a fried turkey last per kilogram?
Cook the turkey for about 3 to 4 minutes per pound. When the turkey is ready, slowly lift it from the pan and place it in a tray or on paper towels to drain. Let the turkey rest for 20 minutes before removing it from the grill or basket.
What size turkey can you cook in a 30 liter fryer?
We set out to answer this question to save time in and out of the kitchen. A 30 liter freezer can hold up to 20 kilograms of turkeys.
How long does it take to fry 20 kg of turkey?
Fry 10-13 pound turkeys for 3 minutes per pound, and for 14-20 pound turkeys, cook for 3 1/2 minutes per pound. A 10 kg turkey will take about 30 minutes. A 20 kg turkey will take about 1 hour and 10 minutes. Cook until the internal temperature reaches between 180 and 190 degrees Celsius.
How long will it take to fry a 15 pound turkey?
Once the oil temperature reaches 350°F (180°C), slowly and carefully lower the turkey into the oil. SLOW AND SOFT. Fry the turkey for 3 minutes per kilogram (455 grams). For a 15 pound (6.8 kg) turkey, this will take 45 minutes.
How many minutes do you cook a turkey per kilogram?
The general rule is 15 to 20 minutes per kilogram of turkey when cooking uncooked turkey.
Should turkey brine be fried?
The first step to making a delicious fried turkey is to make a good brine that will soak the flavored turkey before cooking. Prepare my favorite turkey brine, which is salty, sweet and flavored with herbal and citrus notes. Put the thawed 12 to 15 pound turkey in the brine for 18 to 24 hours. Rinse and dry the brine.
How much oil do I need to fry a 10 kg turkey?
Place the pan on the burner and attach the fryer thermometer to the side of the pan. Fill the pot with peanut or canola butter to the mark you made earlier – you will need 4-5 liters to fry a 12-14 kg turkey in a 30-litre pan.
Should the turkey be at room temperature before frying?
Take the turkey out of the brine, rinse it and pat it dry. Let stand at room temperature for at least 30 minutes before baking. The bird will reach an internal temperature of 161 degrees Celsius due to cooking transfer. Trim as desired.
How to fry a large turkey?
Fry the turkey Make sure the turkey is properly secured to the pan or lifting hook. Set the timer for about 3.5 minutes longer than your book weight. The butter temperature will drop about 50 degrees after the turkey is added. Watch the temperature gauge carefully.
How long does it take to fry a 20 pound turkey at 300 degrees?
At this point you will want to measure the temperature of the oil, which will drop when the turkey is first lowered into the pan. Maintain oil temperature above 300 degrees. Only after a short time will the oil temperature start to rise again. Cook the turkey 3 1/2 minutes per kilogram.
At what temperature should I fry a 20 kg turkey?
Maintain the oil temperature at 350 degrees F (175 degrees C) and cook the turkey for 3 1/2 minutes per kilogram, or about 35 minutes. Carefully remove the bucket of butter and place a meat thermometer into the thickest part of the thigh; internal temperature should be 180 degrees F (80 degrees C).
How much oil do I need to fry a 20 kg turkey?
How much peanut butter to fry the turkey?
| Turkey size | How much oil do you need |
|---|---|
| 13 pounds | 4-5 gallons of oil |
| 14 pounds | 5 gallons of oil |
| 15 pounds | 5 gallons of oil |
| 20 pounds | 5-6 gallon |
What oil is best for frying turkey?
Canola Oil Temperature Is Key to Success Canola oil is recommended because of its high smoke point and low allergy risk. The ideal frying temperature is 375°F. After soaking the turkey, the temperature of the oil will drop.
How long before frying should you inject the turkey?
Traditionally, fried turkey is injected with the marinade before cooking; how long before cooking is a matter of debate. You can inject the turkey between 24 hours and 5 minutes before frying. We have had good results injecting two hours before frying.
Is it better to marinate or inject a turkey?
Although salting the turkey properly won’t make it too salty, it does add salt to the meat. If you add a salty marinade or injection marinade afterwards, you may find the turkey too salty to eat. For this reason, if you lubricate the bird, be sure to rinse it well after it comes out of the brine.
