Originally posted by Oerdin
How did a turkey that large turn out in the deep frier?
How did a turkey that large turn out in the deep frier?
Second, you need to have the lid close by, to actually have it to cover the most of the popping cause when you lose a little of the injection you put into the turkey(I use creole butter, suggested 1 oz per pound)
Third, if you submerge an injected turkey watch the drippings from the injectable, a 20 pound turkey I needed just over 4 gallons of peanut oil, maybe 4.25 gallons to submerge, and still had 2 inches or so left til the top, however, the oil was popping about 3-4 inches in air with that injectioned butter, but it calmed down after 10 minutes or so.
The whole key, after all the turkeys I have deep fried, is almost exactly 3.5 minutes per pound of turkey, cooking between 325 degrees and 350 degrees.
Here is the key, get your oil to 350 (not higher) which should take around 25 minutes and then place your turkey in, which is going to drop the temperature to about 310 degrees maybe a slight less, then just monitor, after another 10-15 minutes it will be rising.
Just use your governor or whatever you call the red knob to decrease the temperature, NOT the actual bottle opening knob, and then monitor the temperature.
@ 3.5 minutes a pound it comes out golden/brown...and remember even if it gets dark or even blackened from too long, most times the inside is so succulent and moist
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Hint: Stay with it, DO NOT LEAVE UNATTENDED!
Hope it turns out well, should you try it
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