Deep Frying Turkeys/ Minutes Per LB?

[Thunderhead]

I can't remember if it's 2, or 3 minutes per pound.
Could somebody please refresh my memory?

[n.pike]

I do 3.5 minute per pound plus 5 minutes to ensure it is cooked completely.

[Craig M]

Same as n.pike. 3.5 min per pound + 5 minutes. Don't forget to inject the bird!

[Randy Kidd]

domestic birds I cook 3.5 per pound..Wild one's I only go 3, I start checking it about every minute about half way through...I have had two wild birds turn out like cinders at 3.5 per pound..

[Thunderhead]

Thanks fellers.
Now, on injecting it, is there something I can buy ready to do the job? If so, is it a kit type of thing?
I've deep fried'em before, but never injected it with anything.

[Craig M]

You can inject them with anything you want. Make your own seasoned butter (garlic, thyme, etc) or buy a injectable marinade. My favorite is plain Franks hot sauce with some butter. I'm going to try teriyaki next. Use what you like and you won't go wrong.

[AL D.]

Checked a website and it said 3 mins per lb at 350 degrees for turkeys 12-15 lbs and 4 mins per lb. at 350 for birds larger than 15 lbs. I will be breaking in a new deep fryer this Friday at our work party.I will be doing 2- 13lb birds so it should take about 40 minutes each. Might do a few 3lb chickens also.I'll let you know how they turn out. Hope everyone has a great holiday!!!!!!!!!!!!!! Al

[Ginweed]

I have never over cooked a bird using the 3.5 minutes a pound but I have under-cooked. Nothing's worse that pulling one out, cutting it open and then having to throw it back in. So I also add the extra 5 minutes just to be safe.

My favorite marinade is the Cajon Injector Brand - Creole Garlic. You can buy it at Gander Mountain and I have even found it at some Kroger or Farmer Jack stores.

[CL-Lewiston]

That is 3.5 min for the TURKEYS weight not yours (blond joke)

But I did see something from Consumers Report--

Be very careful with regard to:

Putting bird in fryer-dont run the grease over onto the fire-it happens.

Dont knock over the fryer in the middle of the process-some dont have too good of legs.

If you get a fire-no water-have an extinguisher handy dont have to spend 10 min looking for it

[Riva]

Many birds like "Butterball" are already injected with a solution of up to 7-10% of the body weight. If you inject those and deep fry, you could get a real mushy bird.

I've had luck deep frying fresh Amish turkeys. Too much salt in most injects. Try brining instead. Makes for a much better bird--even when fried.

[ERnurse]

so did we ever figure out 3 or 3.5 mins/pound? Does it matter wild to domestic?

[single shot]

I cook mine for 3 minutes a pound, I let the oil warm up to 370 degress because it will drop quite a bit when you put the bird in. KEEP ON EYE ON THE OIL TEMP. that's very important, eventually it will level off at 350 if you don't put it in an area that it subject to a lot of wind. Good luck.

[AL D.]

I cook mine for 3 minutes a pound, I let the oil warm up to 370 degress because it will drop quite a bit when you put the bird in. KEEP ON EYE ON THE OIL TEMP. that's very important, eventually it will level off at 350 if you don't put it in an area that it subject to a lot of wind. Good luck.
:yeahthat:

[steelslam]

after reading all the posts it looks like 3 min./ pound at 350 degrees. just wondering if it matters a wild turkey or domestic bird? in the past ive only done store turkeys, an sunday i'm doin a wild turkey. also i always turn the fire off when im putting the turkey into the oil then i relight the fire. also any tips on storing the used oil so i can use it again?

[eddiejohn4]

I use four min per pound. and check with a meat therm. should be 165 for poultry.

I have injected and also used dry rubs both with fantastic results.

[glockman55]

after reading all the posts it looks like 3 min./ pound at 350 degrees. just wondering if it matters a wild turkey or domestic bird? in the past ive only done store turkeys, an sunday i'm doin a wild turkey. also i always turn the fire off when im putting the turkey into the oil then i relight the fire. also any tips on storing the used oil so i can use it again?

Is that with the skin on the wild bird? They seem to be less fat on the wild bird too. 3 or 3 1/2 min per LB. at 375 degrees. Chicken is 12 min. per LB. ( I think)

[eddiejohn4]

I screen the oil back into their containers and store in the fridge.this will keep the oil from turning rancid.

Also it matters not what type bird wild or domestic, chicken or any bird, foul should be at 165 degrees to be done.:)

[BUCK_FEVER]

will a skinned turkey turn out ok in a deep fryer???????

[BUCK_FEVER]

hellow everyone,
this is my first post
I love this forum

Will a skinned turkey turn out ok in a deep fryer? or does the skin need to be on the bird??
Thanks

[puttputt]

I think you better put the skin back on that thing before you fry it up.
I believe it is the skin that locks in the juices. Also the oil would probably just get soaked into the flesh and that just doesn't sound appetizing.