Place the pot on the burner and clip the deep-fry thermometer to the side of the pot. Place the pot on the burner and clip the deep-fry thermometer to the side of the pot.
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Preheat the oil to 275F.
How to measure oil for deep fried turkey. Slowly lower basket into hot oil. Fill your pot with water and fully immerse your turkey. To measure correct oil level place turkey in an empty deep-fry vessel.
Fill the vessel with water until it reaches about 2 above the turkey. This is a video meant for the new turkey frying person on the bayou that just doesnt know how much oil to put in his turkey fryer. A deep-fried turkey typically requires 3 12 minutes per pound so a 12- to 14-pound bird will take 40 to 50 minutes to reach 165F.
Remove turkey from hot oil and insert a meat thermometer 18 Amazon into the meaty part of the thigh. How much oil do I need to fry a 12 pound turkey. Fill the pot with peanut or canola oil up to the mark you made earlieryoull need 4 to 5 gallons to fry a 12- to 14- pound turkey in a 30-quart pot.
The internal temperature must be 180 degrees F 80 degrees C. Measuring your oil is an essential part of deep frying a turkey. Clip a deep-frying thermometer onto the side of the pot and turn on the burner.
How much oil does it take to fry a turkey per pound. When checking the birds internal temperature use the hook that attaches to the poultry rack to slowly lift the turkey from the oil. Place the pot on the burner and clip the deep- fry thermometer to the side of the pot.
Youll need 4-6 inches of freeboard in the pot when the oil starts bubbling so just barely cover the top of the bird with water. Whereas for an opened bottle of peanut oil experts says that it can comfortably last for about 6 months to a year when continuously refrigerated. Peanut oil is the best oil for deep frying turkey as its high flash point makes it less likely to catch on fire.
Beside this can you overcook a deep fried turkey. Remove the turkey letting the excess water drip into the fryer then measure the distance between the water level and the top of the fryer. Once the turkey is done remove from the oil and allow to rest for 15 minutes before slicing.
Fill the pot with peanut or canola oil up to the mark you made earlieryoull need 4 to 5 gallons to fry a 12- to 14-pound turkey in a 30-quart pot. Place turkey breast side up in the deep-fryer basket. Fry turkey for about 30 minutes or 3 minutes per pound maintaining oil temperature as close to 350F as possible.
While the oil is preheating remove the turkey from the fridge and let it stand at room temperature. How long can you reuse peanut oil. Carefully remove basket from oil and insert a meat thermometer into the thickest part of the thigh.
When cooking turkey parts oil temperature should be 325 F. Submerge a measuring stick into the water to measure height of water in the vessel and mark the measuring stick at the watermark. 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.
The best oil for fried turkey should also be low in saturated fat because the turkey will absorb a small amount of oil as it cooks. If not done properly youll too much oil resulting in an overflowing fryer and possible fireball. Fill the pot with peanut or canola oil up to the mark you made earlieryoull need 4 to 5 gallons to fry a 12- to 14-pound turkey in a 30-quart pot.
Pat the turkey dry inside and out making sure no. Determine how much oil you need by doing a displacement measurement Archimedes would be proud. Put your bird in the rack and then in the pot.
Pull the bird out and use a tape measure to check how deep the oil needs to be. Fortunately weve got a simple method for determining the exact amount of oil you will need and its something we call the reverse water. If you dont have enough oil then not all of the turkey will cooked.
Youll need 25-3 gallons of oil. A deep-fried turkey can cook in under an hour three minutes per pound so you can fry six items on six different occasions with a single batch of oil. After numerous attempts o.
Measuring the oil for deep-frying Remove the giblets and neck from the turkey. If the oil is too hot the surface will brown too quickly before the interior meat cooks to the proper temperatureDo not overcook the turkeyIf the oil maintains the proper temperature 3 minutes per pound plus 5. Place the turkey inside the fryer basket.
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