🦃 Deep Fried Turkey Time Calculator
Calculate exact cooking time, oil volume, and timing for perfectly deep fried turkey
| Weight (lb) | Weight (kg) | Cook Time (min) | Oil Needed (gal) |
|---|---|---|---|
| 8 lb | 3.6 kg | 28 min | 2.5 gal |
| 10 lb | 4.5 kg | 35 min | 3 gal |
| 12 lb | 5.4 kg | 42 min | 3.5 gal |
| 14 lb | 6.4 kg | 49 min | 4 gal |
| 15 lb | 6.8 kg | 52 min | 4 gal |
| 16 lb | 7.3 kg | 56 min | 4.5 gal |
| 18 lb | 8.2 kg | 63 min | 5 gal |
| 20 lb | 9.1 kg | 70 min | 5 gal |
| Raw Weight | Cooked Meat Yield | Servings (6 oz) | Servings (8 oz) |
|---|---|---|---|
| 10 lb (4.5 kg) | 5.5 lb (2.5 kg) | 14 | 11 |
| 12 lb (5.4 kg) | 6.6 lb (3.0 kg) | 17 | 13 |
| 14 lb (6.4 kg) | 7.7 lb (3.5 kg) | 20 | 15 |
| 16 lb (7.3 kg) | 8.8 lb (4.0 kg) | 23 | 17 |
| 18 lb (8.2 kg) | 9.9 lb (4.5 kg) | 26 | 19 |
| 20 lb (9.1 kg) | 11.0 lb (5.0 kg) | 29 | 22 |
| Pot Size | Max Turkey | Oil Volume (gal) | Oil Volume (L) |
|---|---|---|---|
| 30 qt | 14 lb (6.4 kg) | 3 – 4 gal | 11 – 15 L |
| 36 qt | 18 lb (8.2 kg) | 4 – 5 gal | 15 – 19 L |
| 42 qt | 22 lb (10 kg) | 5 – 5.5 gal | 19 – 21 L |
| Pounds (lb) | Kilograms (kg) | Ounces (oz) | Grams (g) |
|---|---|---|---|
| 1 lb | 0.45 kg | 16 oz | 454 g |
| 5 lb | 2.27 kg | 80 oz | 2,268 g |
| 10 lb | 4.54 kg | 160 oz | 4,536 g |
| 15 lb | 6.80 kg | 240 oz | 6,804 g |
| 20 lb | 9.07 kg | 320 oz | 9,072 g |
3.5 minutes per pound is the number Ive seen everywhere for deep frying turkey, and from what Ive tested it holds up perfectly. A 14 lb bird takes about 49 minutes at 350 degrees Fahrenheit. Cooked meat yield sits around 55% of raw weight, so that 14 pounder gives you roughly 7.7 lb of actual edible meat.
The information below does not come from computer or automatic translator. It bases on actual user reviews, forum changes and cooking experiences of communities through the net.
How to Deep Fry a Turkey
Deep frying of Turkey give a juicy bird with skin crisp as chips. The meat results soft and delicious, with golden crisp surface each Time. It simply has better taste than the usual method for several reasons.
The cook lasts less Time what reduces the loss of juice and dryness in the bird. For a 14-pound Turkey, it requires around 45 minutes.
The basic rule consists in fry while around three until three and half minutes each pound. Cold Turkey, fried in 350 degrees of oil, will follow that Time. Always use thermometer for meat, for control when it is ready.
Be well aware of the effect of carry-over cooking. The Turkey keeps cooking after it exits from the oil. If you fry it until 160 degrees in the breasts, it can end overdone, with dried and stringy white meat.
Peanut oil stays the best choice, because it colours the skin fine golden. Clear oils and canola oil costs almost half of the price, but the colour will not do like this deep brown gold. Even so, the skin will still be just as crisp.
Never deeply fry frozen Turkey. It simply can explode. The bird must be fully thawed before enter the oil.
Thaw it in the refrigerator a bit before. Also, do not do stuffing for Turkey that will be fried. Because of this, use marinade: around one cup for 8- until 10-pound Turkey, with two thirds injected in the breasts and one third in the other parts.
Butter combined with broth, salt, garlic, onion powder and cayenne pepper form good injection. Inject in breasts, thighs and drumsticks.
The frying always must happen outside, in clear and flat place far from houses. Keep the propane tank as far from the fryer as possible. From the fill line until the edge of the jar, must be at least three until five inches, to escape boiling.
Normal 30-quart jar only fits a 16-pound Turkey. Turn the burner before lowering the Turkey in it, and do that very carefully. Very slowly.
That prevents the hot oil from splashing.
Fry the Turkey outside have big advantage: it frees the oven. The boiler stays free for all side foods during Thanksgiving. Deep frying is famous threw the whole land, but most liked in the South.
Leftovers of Turkey last in the refrigerator during three until four days, or in thefreezer until three until six months.
