Place the turkey on the fryer’s lifter, hook, or basket.

Fried turkey oil temp. Fry the turkey for 3 1/2 minutes per pound of turkey. Web combine the first two ingredients with 1 quart of water and stir until the salt and sugar dissolve (or, as an alternative, heat the mixture and stir to dissolve). Web once the temperature of the oil has reached 350°f (180°c), slowly and gently lower the turkey into the oil.

The oil can then be used up to 3 times. Once the temperature has reached 250ºf, slowly lower the bird into the oil and raise the temperature to 350ºf. Heat the oil to 350 degrees (this usually takes about 30 minutes but can take up to an hour longer depending on outside temperature and other variables).

Be sure to leave room for turkey so oil doesn't spill over. Or larger aluminum pot propane burner with a hose that connects to a propane gas tank and a gauge for regulating the flame poultry rack with a hook for lowering and raising the turkey 12. Fry the turkey for 3 minutes per pound (455 grams).

Fill your pot up to the fill line with peanut oil and place on your propane burner. Web bring the temperature of the oil to 250ºf. Once the oil is completely cool, you can strain the oil using a cheesecloth.

Web when cooking turkey parts, oil temperature need to be 325 ° f; However, it is not the only way. Web after cooking is complete, let the turkey rest for 10 to 20 minutes before carving.

You’ll want it to reach a temperature of around 325 f°. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavors. How do i prep the bird for frying?