- Sturdy Construction. This turkey fryer’s numerous features ensure that you can fry a great turkey your very first time trying. …
- Easy To Operate. …
- Large Capacity. …
- Indoor Turkey Fryer. …
- Great Value.
Here’s how to choose the right size pot: 26-quart: for frying a 12- to 14-pound turkey. 34-quart: for frying a 14- to 20-pound turkey. 40-quart: for turkeys larger than 20 pounds.
Fryers that are about 28 to 30 quarts and up can contain an average-size turkey. Fryer capacity is also listed in pounds, which is the weight of a bird that it can hold. Most indoor fryers can cook a 15-pound bird, but some extra-large ones can take heavier ones.
We’ve researched to answer this question so you can save time in and out of the kitchen. A 30-quart fryer can hold turkeys that are up to 20 pounds.
- cheese sticks.
- onion rings.
- hush puppies.
- corn on the cob.
- candy bars.
The Butterball Indoor Electric Turkey Fryer is priced at $129.99. Item number 770099.
Since turkeys should be deep fried for 3 1/2 – 4 minutes per pound, a 20 lb. turkey will take 1 hour and 10-20 minutes.
This Big Easy can cook a turkey up to 16 pounds. It normally takes about ten to fifteen minutes per pound to cook a turkey in the Big Easy. We recommend using a meat thermometer to monitor the internal temperature of the turkey. Make sure it reaches an internal temperature of 165°F.
Peanut oil is the best oil for deep frying turkey because its high flash point makes it less likely to catch on fire. 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.
Cooks turkeys up to 22 lbs.
Choosing the Right Size Turkey When choosing a turkey to serve on Thanksgiving, figure 1 1/2 pounds per person. If you are serving 10 people on Thanksgiving, choose a bird that is 15 to 20 pounds. Smaller birds that weigh less than 12 pounds have a smaller meat-to-bone ratio, so figure two pounds per person.
The Bayou Classic Grand Gobbler Oversized Turkey Fryer Pot is a 42 quart aluminum turkey fryer pot. It’s the biggest pot made by Bayou Classic to fry a perfect turkey. The Grand Gobbler Turkey Fryer Pot includes all aluminum turkey fryer accessories.
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.
Make a cut across the pieces of turkey so that it cooks more evenly and quickly. … Dip each piece of turkey in the buttermilk, allowing excess to drip off, then into the seasoned flour. Fry pieces a few at a time in the peanut oil, for 20 to 25 minutes.
Fill the pot with peanut or canola oil up to the mark you made earlier—you’ll need 4 to 5 gallons to fry a 12- to 14-pound turkey in a 30-quart pot.
Place 2 whole chickens in insert of turkey deep fryer (or 2 chicken halves in basket insert of large deep pasta pot); place insert in deep fryer (or pot). Measure number of cups of cold water needed to cover chickens by 1 inch; number of cups of water is amount of oil needed for deep-frying.
1. Seafood Boils: You can boil as well as fry in your turkey fryer. … Just load the seafood and fixings into the steamer basket and have at it. A turkey fryer is a great tool for seafood boils.
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.
Discard water and dry frying pot well, then fill with equivalent amount of oil. Ignite turkey fryer and heat oil to 350°F (177°C). Turn off gas completely and slowly lower turkey into hot oil (process should take at least 1 1/2 minutes).
Yes, you can mix peanut oil and vegetable oil while cooking. Both will easily dissolve in each other.
Smoked turkey prep work. Cooking a whole turkey can feel intimidating, especially if it’s your first time. … I recommend getting the rub, injection, and gravy (if you’re making it) ready ahead of time so you can focus on smoking the turkey. You can even do this the night before if you need to make an early start.
Deep frying a turkey isn’t just for Thanksgiving. It’s a method to quickly prepare a delicious bird any time of year. … Safety Tip: Never fry a frozen turkey, which can cause the hot oil to boil over, potentially leading to injury and fires. Make sure your turkey is completely thawed before frying.
It normally takes about ten to fifteen minutes per pound to cook a turkey in the Big Easy. Make sure it reaches an internal temperature of 165°F.
Place the basket in the Oil-Less Deep Fryer. Turn on the cooker to medium-high cooking and cook for about 10 minutes per pound (14lbs. = approx. 140 minutes or 2 hrs 20 minutes).
Vegetable, corn, canola, soybean, or peanut oils are safe to use. Do not use any solid/hydrogenated oil, shortening, olive oil, grapeseed oil or lard in this turkey fryer. Do not mix oils, as they have different smoke points.
Peanut oil, also known as groundnut oil, has a high smoke point of about 446°F (230°C). It’s popular for deep frying because it has a neutral taste ( 11 ).
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).
Once the temperature of the oil has reached 350°F (180°C), slowly and gently lower the turkey into the oil. SLOWLY AND GENTLY. Fry the turkey for 3 minutes per pound (455 grams). For a 15 lb (6.8 kg) turkey, this will take 45 minutes.
WeightTime to Cook16 Lbs.56 minutes17 Lbs.59.5 minutes18 Lbs.63 minutes19 Lbs.66.5 minutes
- Best Overall: Fossil Farms Whole Bird Turkey.
- Best Fresh Turkey: Meat N’ Bone Thanksgiving Amish Turkey.
- Best Free-Range Turkey: D’Artagnan Organic Turkey.
- Best Heritage Turkey: Elmwood Stock Farm Organic Heritage Turkey.
- Best Turkey Roast: Rastelli’s Oven-Ready Turkey Roast.
Turkey WeightHow Long to Thaw In the FridgeHow Long to Thaw In Cold Water22 to 24 pounds4½ to 5 days11 to 12 hours24 to 29 pounds5 to 6 days12 to 15 hours
A good rule of thumb is to allow about one pound of turkey per adult. If you’re looking forward to Thanksgiving leftovers, select a turkey a few pounds larger than the size you’ll need for dinner.
The new Bayou Classic 42-qt grand gobbler is specifically designed to fry your larger Thanksgiving turkey up to 25 lbs.
This Butterball turkey fryer has a large basket that accommodates up to a 14lb turkey, 3lbs of chicken wings or a large seafood boil.
- 425°F for 3½ to 3¾ hours.
- 400°F for 3¾ to 4 hours.
- 350°F for 4 to 4¼ hours.
- 325°F for 4¼ to 4½ hours.
Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).
At this point, you will want to measure the temperature of the oil, which will drop when the turkey is first lowered into the pot. Keep the oil temperature above 300 degrees. In just a short time, the oil temperature will begin to rise again. Cook the turkey for 3 1/2 minutes per pound.