How long will it take to fry a 12 pound turkey?
Fried turkey typically takes 3 1/2 minutes per kilogram, so a bird weighing 12 to 14 kilograms will need 40 to 50 minutes to reach 165°F. When checking the internal temperature of the bird, use the hook attached to poultry rack to slowly lift turkey out of oil.
How long do you 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 does it take to fry a 20 kg turkey?
When the oil reaches the desired temperature, slowly lower the turkey and bucket into the fryer. Set the timer for 3-4 minutes per pound. For example, if you’re trying to decide how long to fry a 20 pound turkey, 3 x 20 = a minimum of 60 minutes. The frying time for 10 kg of turkey should be 30-40 minutes.
Can turkey be injected before frying?
Inject the marinade into the meat in several places on the turkey, lifting the skin slightly instead of piercing the needle through the skin. This can be done up to 36 hours in advance, but you should allow at least 12 hours to allow the flavors to penetrate the meat while keeping it refrigerated.
How many minutes do you 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 10 kg 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.
Do you leave the lid on while frying the 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.
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 12 to 15 pound thawed turkey in the brine for 18 to 24 hours. Rinse and dry the brine.
How long do you cook the turkey?
The easiest way to calculate roasting time for a turkey is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that’s about 3 hours for a 12-14 kg turkey) or 15 minutes per pound for a polished turkey.
What size turkey can be fried in a 30 liter 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.
Can you fry a 23 pound turkey?
Since turkeys should be fried for 3 1/2 to 4 minutes per pound, a 20 pound turkey will need 1 hour and 10 to 20 minutes.
Can you fry a turkey in the rain?
Ice or water mixed with hot oil can cause burns. Watch the weather. Never use the fryer outdoors in the rain or snow. Place the fryer on a flat surface and avoid moving it after use.
What should I inject into a turkey before frying it?
The simple mixture of butter, lemon, garlic, pepper and salt adds moisture and flavor to white meat and improves the texture and flavor of dark meat. Be sure to use injection marinades a few hours before you start cooking.
How long should you inject the turkey before cooking?
How long before cooking do you inject the turkey? You can inject the turkey up to 36 hours before cooking. But you must let the turkey rest for at least 12 hours after the flavoring has been injected. This allows the flavors to penetrate the turkey meat.
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.
