How long do you 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 do you fry a 23 pound turkey?
Slowly lower the basket into the hot oil to completely cover the 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 45 minutes.
How much oil do I need to fry a 22 kg turkey?
How much peanut butter to fry the turkey?
| Turkey size | How much oil do you need | How long to fry turkey |
|---|---|---|
| 20 pounds | 5-6 gallon | Fry dark and white meat separately. Fry 3 minutes per kilogram. |
| 22 pounds | 5-6 gallons of oil | Fry dark and white meat separately. Fry 3 minutes per kilogram. |
What temperature should the fried turkey be?
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 big can a turkey fit in a 30 liter fryer?
What size turkey can fit in a 30 quart fryer? The recommended maximum size of a 30 liter turkey pan is £18. As for the cooking time, count about 3 1/2 to 4 minutes per kilogram of turkey.
When should I inject a turkey before frying it?
Traditionally, fried turkey is injected with the marinade before cooking; how long before cooking is up for debate. You can inject the turkey between 24 hours and 5 minutes before frying. We have had good results injecting two hours before frying.
How long does it take to fry a 24 pound turkey?
How long does it take to fry a turkey? The general rule for frying turkey is to cook for 3 1/2 to 4 minutes per kilogram.
Should you use peanut butter to fry a turkey?
Roasting turkey can take hours, so if you want a quicker option, you can fry the turkey in oil instead. Although peanut butter is traditionally used, you can fry the turkey in any oil with a high smoke point.
How long does it take to cook a 20 kg turkey?
If you bake it at 325°F (the lowest temperature recommended by the USDA), you will need to bake 20 to 20 turkeys in the oven for 4 to 5 hours if they are not full, and 4 ¼ to 5 ¼ hours if they are stuffed.
Can you fry a turkey for 24 pounds?
If you want to fry a bunch of turkeys, you better have two or three propane tanks on hand. Place the propane tank as far away from the burner as the caps allow. 30 liter Classic Bijou is suitable for turkeys up to 14 kg. The 32 liter container is suitable for turkeys up to 24 kg.
How much peanut butter do I need to fry a 10 pound turkey?
Legend options. Place the pan on the burner and attach the fryer thermometer to the side of the pan. Fill the pot with peanut butter or canola to the mark you made earlier – you will need 4-5 liters to fry a 12-14 kg turkey in a 30-litre pan.
How much oil do I need to fry turkey in butter?
About 2.75 gallons (11 quarts) of oil is enough to fry turkeys with extra capacity. About 2 liters of oil are needed for a large capacity fryer. It takes about 35-45 minutes for the oil to heat up to 375 degrees F. Close the lid at all times, whether hot or fried.
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.
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.
