How long does it take to fry a 10lb turkey?

Fry turkeys that are 10 to 13 pounds for 3 minutes per pound, and for turkeys from 14 to 20 pounds, cook for 3 1/2 minutes per pound. A 10-pound turkey will take about 30 minutes. A 20-pound turkey will require about 1 hour, 10 minutes. Cook until the internal temperature reaches between 180 and 190 degrees Fahrenheit.

How much oil do I need to fry a 10lb 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.

How many minutes do you fry a turkey per pound?

Cook the turkey about 3 to 4 minutes per pound. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

How do I know when my turkey is done frying?

Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.

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How much oil do I need to fry a turkey in a 30 qt fryer?

You’ll need enough oil to cover your entire turkey, but not so much that it spills over. A general guideline is to use 3 gallons of oil for a 30 qt. pot and 3 1/3 gallons of oil for a 32 qt. pot.

Do you fry a turkey with the lid on or off?

Keep an eye on the bird for the duration of the frying time, and make sure the temperature is at 350 during cooking. Leave it uncovered. You should fry your turkey for 3-4 minutes per pound. For a 15 pound turkey, about 45 minutes.

How long does it take to fry a 12 pound turkey?

A twelve pound bird will take about 41 minutes to cook. Cook the turkey until the skin is golden brown. Turn off the heat, remove the turkey from the oil and measure the internal temperature of the breast meat to make sure that the turkey has reached 165 degrees F.

How long does it take to fry a 13 pound turkey?

Once the turkey has been submerged in the hot oil, cook for 3 to 3 1/2 minutes per pound. Fry turkeys that are 10 to 13 pounds for 3 minutes per pound, and for turkeys from 14 to 20 pounds, cook for 3 1/2 minutes per pound. A 10-pound turkey will take about 30 minutes.

Can you deep fry a 24 lb turkey?

If you’re going to deep-fry a bunch of turkeys, you’d better have two or three propane tanks on hand. Set the propane tank as far away from the burner as the connections will allow. The 30-quart Bijou Classic is good for turkeys up to 14 pounds. The 32-quart pot is good for turkeys up to 24 pounds.

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Should Turkey be room temperature before frying?

Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. … The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired.

What temperature do you fry a turkey?

Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).

Does Turkey have to be fully submerged in oil?

When working with large amounts of hot oil, select a cooking vessel large enough to completely submerge the turkey without it spilling over. The oil should cover the turkey by 1 to 2 inches. … Keep in mind that you’ll need enough to cover your turkey, but not so much that it spills over.

Can you fry a turkey at 300 degrees?

Fill a 30-quart pot with the appropriate amount of oil (see Cook’s Note) and heat to 300 degrees F. Carefully lower the turkey into the oil and bring the oil temperature up to 350 degrees. Fry until the turkey registers 155 degrees at the breast; start checking after 30 minutes.

What does deep fried turkey taste like?

Deep-frying a turkey is a vastly superior option for countless reasons. The most important: Like everyone who’s ever tried it will tell you, it tastes better than roast turkey. The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross.

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Why did my deep fried turkey turn black?

The general consensus around the fryer was that the blackness was caused by the sugar in the rub. However, a quick scan of internet deep fried turkey recipes seems to suggest that a great many people put sugar on their deep fried turkeys without having this issue, leaving me unconvinced.

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