How many turkeys can i fry

If it has separated or smells bad, it needs to be disposed of and you'll have to start with a new batch. Otherwise, pour it back into your pot and heat it up as normal. Remember that you need to keep the total heating time of any oil to six hours. Don't let it preheat for too long and turn off the burner five minutes before the turkey is done so it can begin cooling down as quickly as possible. Once your oil hits the six-hour mark, dispose of it. It's important that you properly dispose of used cooking oil.

That's a bit more of a challenge when you have several gallons to get rid of. The best option is to find an oil collection point in your area. Check with your local government or the Earth website to find deposit sites that will safely dispose of cooking oil or recycle it into biodiesel. Some places may even pay you a small amount for your contribution. More importantly, do not pour cooking oil down the sink, toilet, or put it into a septic system.

Even a small amount can clog pipes and drainage fields, so a few gallons are sure to wreak havoc. It's also not good for compost bins. Actively scan device characteristics for identification. Use precise geolocation data. Make sure your oil has time to come back up to temp between batches. We reuse all frying oil except fish and chicken. Those meats permeate the oil, your fries will taste like chicken.

Place the pot on the burner and clip the deep-fry thermometer to the side of the pot. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be degrees F 80 degrees C. The USDA notes that turkey needs to be fried at a temperature of degrees Fahrenheit, so you need to use an oil that has a smoke point higher than F.

The USDA lists the smoke points of oils that can be used for deep-frying: Olive, sesame seed, corn and sunflower oil: F. Olive Oil. Pro Tip To completely drain excess moisture, place on an empty can, bottle or tube pan and refrigerate, uncovered, overnight.

While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavors. Tuck legs. Once the oil is heated, place the basket in the fryer for 30 seconds.

Remove basket from oil, place turkey in basket. Slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature. Set the timer and cook the turkey about 3 to 4 minutes per pound. Here's some help on how to check your turkey's temperature for doneness.

When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket to carve. Deep Frying Turkey Tips. I dont have dried thyme and couldnt find it anywhere If so how much?

Is the seasoning suppose to be super salty? I used Lawery's seasoning salt as it was all we could get at the moment and the rub is super salty?

Will it stay salty when its fried or should I use less seasoning salt? Question, if your thermometer is in the turkey while you fry to make sure the temp gets to the perfect number, how do you know how hot the oil is? Are you using two thermometers or are you only testing the turkey temp once it is close to the time when it should be done?

Hi Reggie! You can keep a thermometer in the oil to make sure it is consistently at the right temp and not over or under heating. Then remove the turkey periodically to check the temp of the bird. Hey Kadee first commenting long time fan. This will be my first time doing a deep fried turkey.

I will be trying your recipe on Thanksgiving. Hey George, Maybe try to refresh your page- they are showing up on my end and on a few different browsers. I have been frying turkeys myself for a few years and eating them for a long time. I definitely got a couple great tips in here that I believe will really improve my bird on Christmas.

Super tasty. Wow, this is the real deal. I can't wait to smell it once it comes out of the oil! You said 3 to 5 mins per pound but you said 3 hours of cook time for an 18 pound turkey?

Per pound? Hi Ginger! Thanks for your comment. But to give you an about cook time it should be minutes per pound. I've read somewhere that it's best to leave the bird uncovered for the 24 hours to let the skin dry out a bit.

You guys have it wrapped. Just want the skin crispy! Please let me know what the difference is. Our skin has always been really crispy. After letting the seasoning sit on the turkey for 24 hours with the wrapping we still pat it dry one more time before putting it into the oil. Do you let the turkey get to room temperature before putting it in the deep fryer or put it cold from the refrigerator? Room temp! If its cold, it will just increase the cooking time.

Make sure it is thawed all the way through and pat dry. This year I'm going to try your recipe, but please tell me your nutrition facts are off. I don't think there's any way you could have that much sodium, fat, and cholesterol oer serving. Thanks for pointing it out. I noticed there is chili powder in the rub. Does this result in a little spice in the flavor of the bird? It doesn't really had much heat, just flavor. If you eat the skin, which we don't, it might add some heat.

Are you looking for spicy heat? Do you use Lemon Pepper instead of fresh ground pepper? I noticed it on your picture but not in the recipe. Hi there, we're looking forward to trying this recipe out this year. With the injectable marinade, what kind of oil do we use?

Peanut oil? Thanks for your time!! Often turkeys come with a gravy packet - I use that, or I make a homemade gravy using turkey broth or stock.