How long does it take to fry a 19 kg turkey?

Set the timer and cook the turkey for about 3-4 minutes per pound. Cook all dark meats to an internal temperature of 175°F to 180°F and all white meats to an internal temperature of 165°F to 170°F.

How much oil do you need to fry a 10 kg turkey?

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 long does it take to fry a 12 kg turkey?

It will take about 41 minutes to prepare a 12 kilogram bird. Boil the turkey until the skin turns brown. Turn off the heat, remove the turkey from the butter, and measure the internal temperature of the breast meat to make sure the turkey has reached 165 degrees F.

How long does a turkey fry at 375 degrees?

Pour oil into 10-12 inch propane fried turkeys; Heat to 375° over medium heat according to manufacturer’s instructions. Gently lower the turkey into the boiling oil using a fork. Fry for 1 hour or until the meat thermometer placed in the turkey breast reads 170°. (Maintain oil temperature at 340°.)

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.

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.

How long should you fry a turkey per kilogram?

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 for frying oil to heat up?

Set the burner to medium and allow the oil pan to heat for about 5-10 minutes. Place the meat thermometer in the center of the oil to check the temperature. The oil should be between 350 degrees Celsius (177 degrees Celsius) and 400 F (205 C), depending on what you’re cooking.

What oil can you fry a turkey in?

Choosing an Oil You don’t have to worry about bacteria because they will be destroyed when the oil heats up, but you shouldn’t use bran oil. Good oils for frying turkeys include peanut butter, corn oil, canola oil, cottonseed oil, saffron oil, soybean oil, and sunflower oil. .

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.

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 does a turkey fry at 300 degrees?

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. For example, a 14 kg turkey should be cooked in 49 minutes or 14 x 3.5 minutes.

Why did my fried turkey turn black?

The general consensus on frying was that the blackness was caused by the friction of the sugar. However, a quick scan of fried turkey recipes on the internet seems to suggest that many people put sugar on their fried turkeys without having this problem, which leaves me dubious.

How long does it take to fry a 16 pound turkey?

Remember this rule when learning how to deep fry turkey: each kilogram of turkey is cooked for about 3-4 minutes. That means a 12 pound turkey can take about 45 minutes and a 16 pound turkey can take almost an hour!

Do you need to fry turkey in peanut butter?

The USDA notes that turkey should be fried at 350 degrees Celsius, so you should use oil with a smoke point above 350 F. The USDA lists the smoke points of oils that can be used for frying : soy, saffron and peanut oil: 450 F.