Remove turkey from hot oil and insert a meat thermometer into the meaty part of the thigh.

Deep fried turkey oil temperature. Web if you submerge the turkey too fast, the temperature of the oil may drop below frying temp, and then you'll just be boiling the turkey in oil. Set a timer based on the weight of the turkey. Web ingredients for 8 servings 1 lb salt 1 lb brown sugar 6 qt boiling water 3 lb ice 4 qt cold water, enough water to cover turkey entirely 13 lb turkey, no larger than 15 lb (6.8 kg) 4 ½ gal peanut oil equipment oven mitt, or rotisserie grade oven mitts propane burner, with sturdy stand that will hold your large pot deep fry thermometer

Web the turkey should be totally immersed in the oil to ensure even cooking; Be sure the fryer burner is turned off before handling the turkey. Once you have it on hand, you can use it throughout the year for seafood boils , brewing beer and other large projects.

Then switch the fryer on, and heat the oil to 375 degrees. Add hot peppers and worcestershire, then stir in the salt, cayenne and black pepper. This table from the usda is based on a 325°f oven, and a fully defrosted or fresh bird.

Add the chicken stock and bring to a boil. Web whether your recipe calls for deep frying or roasting a turkey, you'll likely notice that the recommended temperature for both methods falls within the same range of 325 to 350 degrees. Web slowly lower basket into hot oil.

Web you’ll fry the turkey at 350°f, but heating the oil slightly higher allows for the temperature to drop when you briefly turn off the burner and submerge the bird. Preheat oil in the fryer to 375° f. 180°f (82°c) in the breast, and 170°f (77°c) in the thigh.

But the rewards can be bountiful. The smoke point of peanut oil is 450 degrees f. If it's larger than 14 pounds, it will have trouble fitting into the fryer (without removing wings and drumsticks).