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Old 11-20-2010, 11:26 PM   #1
HopHead24
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Default Deep Fried Turkey

Anyone fry a turkey larger than 20 lbs? I heard that you're not supposed to fry larger than 20 lbs. I'm supposed to fry a 22lb bird tomorrow. Any suggestions?

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Old 11-20-2010, 11:29 PM   #2
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That is a huge bird! I don't have any tips, since I only fry 14lb turkeys. Just make sure to use a meat thermometer when you think its done. Nothing worse that undercooked poultry.

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Old 11-20-2010, 11:35 PM   #3
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Yeah it is huge. A friend asked me to fry it up. Just found a post that said start out at 325 then raise up to 350 and cook the same. Yes I have thermometer to check the breast temp.

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Old 11-21-2010, 02:32 AM   #4
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The only thing I would worry about would be the oil sloshing out of the pan. Since it's such a big bird you're gonna need a lot of oil.

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Old 11-21-2010, 02:34 AM   #5
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Originally Posted by rogue212005 View Post
The only thing I would worry about would be the oil sloshing out of the pan. Since it's such a big bird you're gonna need a lot of oil.
Actually, won't you need less oil since a bigger bird will displace more volume?
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Old 11-21-2010, 02:50 AM   #6
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That's what I get for not proofreading. What I meant is that you're not gonna have a lot of room in the pot.

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Old 11-21-2010, 02:56 AM   #7
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I would put the bird in the pot empty first and fill with water to see how much it takes to cover it. That way you have less of a risk of putting in too much oil.

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Old 11-21-2010, 07:57 PM   #8
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I deepfried a 19# last year, no problem. It was frigging tastey.

Stick a meat thermometer in to the breast to make sure it's done.

I think the concern is that they cook so fast, the outside will burn before the inside gets to temp with a bigger bird.

Maybe one way to keep this from happening is to lower the temp a bit. Dunno.

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Old 11-21-2010, 08:07 PM   #9
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I deepfried a 19# last year, no problem. It was frigging tastey.

Stick a meat thermometer in to the breast to make sure it's done.

I think the concern is that they cook so fast, the outside will burn before the inside gets to temp with a bigger bird.

Maybe one way to keep this from happening is to lower the temp a bit. Dunno.
I was thinking the same thing. It's also got to be hot enough to keep the moisture near the surface of the meat in vapor stage which forms a barrier, or it will get greasy instead of crisp. I don't know what that equilibrium is, but it's right around that number in the range of mid-300's.
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Old 11-21-2010, 10:32 PM   #10
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No problem cooking the 22 lb turkey. Thought it was 20 lbs but turned out to be 22. Oil was 350 when we dropper her in. lost 50 degrees when it went in. Warmed back up to 350 and let it do its thing for 70 minutes. Pulled the bird out and it was golden brown and thermometer read 170 in the breast!!!!

Bird #2 on Thursday!!!

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