How big of a pot do I need to fry a turkey?

Fill the pot with peanut or canola oil up to the mark you made earlier—you’ll need 4 to 5 gallons to fry a 12- to 14-pound turkey in a 30-quart pot. Turn the burner on, adjust the heat to moderately high, and heat the oil until the thermometer registers 375°F.

Is a 20 lb turkey too big to fry?

Whole turkeys take only 3 to 4 minutes per pound to fry to perfection. Small ones, around 12 pounds, will take about 35 minutes. Large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy; brown skin.

What size pot do you need to deep fry a 25 lb turkey?

A huge, 42 qt pot with thick bottom for even heating and cooking. Bayou Classic is a trusted name in outdoor deep frying. Excellent customer ratings and reviews. It’s the only turkey frying kit that we know of that can handle a 25 lb turkey or even bigger.

How big of a turkey can you deep fry in a 30-quart pot?

20 pounds
A 30-quart fryer can hold turkeys that are up to 20 pounds.

What size pot do I need to fry a 20lb turkey?

Here’s how to choose the right size pot: 26-quart: for frying a 12- to 14-pound turkey. 34-quart: for frying a 14- to 20-pound turkey. 40-quart: for turkeys larger than 20 pounds.

Should a turkey be room temperature before deep frying?

Allow to sit at room temperature for at least 30 minutes prior to cooking. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving.

How long do you fry a 20lb turkey?

When the oil reaches the target temperature, slowly lower the turkey and basket into the fryer. Set the timer for 3 to 4 minutes per pound. For example, if you’re trying to decide how long to deep fry a 20 pound turkey, 3 x 20 = 60 minutes minimum. Turkey fry time for a 10 pound bird should be 30 to 40 minutes.

What temp do you fry a turkey?

When cooking turkey parts, oil temperature should be 325° F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F). You’ll need 2.5-3 gallons of oil.

Can you fry a 25 pound turkey?

Can you deep fry a 25 lb turkey? Absolutely! You just have to have a fryer big enough to hold the bird and still have it submerged in oil. The bigger the bird, the longer it’ll take.

Do you have to inject a turkey before frying?

You don’t have to inject a turkey to fry it, but it adds flavor.

Should I inject a turkey before deep frying?

Absolutely! In fact, I’d even say that it’s necessary! Injecting turkey is a method that flavors meat from the inside, tenderizing it while slowly spreading the flavors through the bird. Injection marinades can be used with traditional turkey marinades, turkey rubs, and even turkey brines.

How big of a pot do you need to deep fry Turkey?

There should still be several inches between the surface of the water and the top of the pot. ( If the water comes to the top of the pot, the pot is too small and the hot oil will bubble over when you put the turkey in.) Measure the water: this is how much oil you’ll need.

What’s the best way to make Spaghetti with Turkey?

Directions In a large nonstick skillet coated with cooking spray, cook the turkey, pepper, mushrooms and onion over medium heat until meat is no longer pink and vegetables are crisp-tender. Stir in the tomato sauce, spaghetti, water and garlic salt.

What’s the best way to fry a Turkey?

In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry with paper towels.

What kind of oil do you use to deep fry a Turkey?

You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over.