How many minutes per kilogram does it take to fry a turkey?

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.

How long does 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 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 14 pound turkey?

Fried turkey typically takes 3 1/2 minutes per kilogram, so a 12-14 kilogram bird will need 40-50 minutes to reach 165°F. When checking the internal temperature of the bird, using the hook attached to the poultry rack, slowly remove the turkey from the butter.

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. Put the 12 to 15 pound thawed turkey in the brine for 18 to 24 hours. Rinse and dry the brine. Remove all drum connections; the turkey must be naked.

How many minutes per kilogram do you cook a turkey?

The general rule is 15 to 20 minutes per kilogram of turkey when cooking uncooked turkey.

At what temperature should I fry a 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 long does it take to fry a 15 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.

Do you leave the lid on when frying a turkey?

Watch the bird while frying and make sure the temperature is 350 while cooking. Leave it uncovered. You need to fry your turkey for 3-4 minutes per kilogram.

When should you inject a turkey before frying it?

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.

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.

Why do turkey fryers explode?

So when frozen turkey glaze meets a bowl of hot oil, it immediately turns to steam and expands to 1700 times its original volume. This can cause the oil to burst, and if a particle of oil comes in contact with the flame – boom – you’re in trouble.

How long does it take to fry a turkey at 250 degrees?

It takes time to cook: at 235 degrees F, your turkey will need 30 to 35 minutes per pound. At 250 degrees F, your turkey will need 25-30 minutes per pound.

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.

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.