How much oil do I need to fry a 12 pound turkey?

How much oil do you need to fry a turkey?

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.

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

Remember this rule of thumb when learning how to deep fry a turkey: each pound of turkey needs about 3 to 4 minutes to cook. That means a 12 pound turkey can take about 45 minutes, and a 16 pound turkey can take almost an hour! Despite the long time it takes to fry, never leave a deep frying turkey unattended.

Do you fry a turkey covered or uncovered?

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.

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Do you fry a turkey at 325 or 350?

The optimum cooking temperature for deep-frying the turkey is 350ºF. When the turkey is placed into the hot oil, the temperature will drop rapidly; therefore, it is important to preheat the oil to 375°F so that less time is required to restore the oil to the proper cooking temperature.

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

How Long Does it Take to Deep Fry a Turkey?

Weight Time to Cook
10 Lbs. 30 minutes
11 Lbs. 33 minutes
12 Lbs. 36 minutes
13 Lbs. 39 minutes

How much oil do you put in a deep fryer?

Step 1: Pour in oil up to maximum fill line

Most electric deep-fryers use between 6 and 19 cups of oil; our winner uses slightly under 15 cups. This is more than enough oil for most of our recipes; when deep-frying in a Dutch oven, we typically use 8 to 12 cups.

What oil do I use to deep fry a turkey?

Tip: Peanut oil is the most popular type of oil used for deep frying a turkey, but any oil with a smoking point of 450 degrees Fahrenheit will work. Try safflower oil or corn oil if you don’t like peanut oil or are accommodating a peanut allergy.

What temperature should the oil be to deep 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).

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Does turkey have to be fully submerged in oil?

Remember, when thawed completely, the food must be cooked immediately. For more, see our Big Thaw fact sheet. 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.

When should you inject a turkey before frying?

Traditionally, a fried turkey is injected with a marinade before it’s cooked; how long before cooking is a subject of debate. You can inject the turkey anywhere from 24 hours to 5 minutes before frying. We had good results injecting two hours before frying.

Do you put water in the bottom of the roasting pan for turkey?

Add water to the roasting pan to keep the turkey from drying out. Grandma always added water to the bottom of the roasting pan, at the start of the cooking. This keeps the bird from drying out.

How long do you fry a 14 lb turkey?

Fry Until the Turkey Reaches 165°F

A deep-fried turkey typically requires 3 1/2 minutes per pound, so a 12- to 14-pound bird will take 40 to 50 minutes to reach 165°F. When checking the bird’s internal temperature, use the hook that attaches to the poultry rack to slowly lift the turkey from the oil.

How long does it take to deep 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.

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How long can you leave peanut oil in fryer?

Unopened peanut oil lasts a year or longer, but opened peanut oil safely lasts four to six months before turning rancid. All oil eventually oxidizes and turns rancid as it ages, and rancid cooking oils have a negative effect on taste and health.

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