HopHead24
Well-Known Member
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?
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.
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'd do one this year, but man that peanut oil was more expensive than the turkey. I don't have any other use for peanut oil.
I will also be losing my cherry tomorrow with a fried turkey. Wish me luck.
I now have a 23 tip burner hooked up to my NG quick Disconnect,
speaking of I need to look into how I should prep my bird for the fryer tomorrow.
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.
I had some sissy lala's over so i didn't prep my bird at all. but for christmas I'll be doing it up with an injection and a rub for sure.
-=jason=-
no the bigger bird displaces oil you want less oil do a trial run with finished trimed bird in pot of water to find fill level place the bird in pot that's going to be used add water to top of legs mark and if u still have at least 5 inches from top you should be good remember to slowly lower bird to avoid over flow of hot boiling oil be safe I do at least 3 to 8 a year for friend neighbor's what ever so I ask them to get the same size if possible and then I know my oil level each time and remember to inject them with different marinates so you can find what you like best wine and butter garlic hot sauce all filtered so it flows through the injector with out clogging and all ways bring back to room temp before injection and before frying to speed up cooking time and causes less chaos in the oil even better
Have you ever tried brining the bird for 24 hours prior to cooking? I never used to, but once I brined for the first time, all of my turkeys now get the treatment. The cooked meat will be much more moist and juicy. You can find lots of brine recipes online.
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