Turkey Frying Time


turkey frying time

Turkey frying time –  i am getting a lot of questions about this. Now i will try to explain how you should make a delicious fried turkey.

Firstly, turkey frying time has some rules whose you must follow. It depends on how deeply your turkey is frozen. Never cook a partially or fully frozen turkey! A frozen turkey can cause the oil to splatter and boil over, and it could lead to risk of fire and burn injuries. Prior to cooking, turkeys should be thawed in a refrigerator at least 24 hours for every five pounds of bird.

Dry the turkey before putting it in the oil. Pay special attention to drying the cavity of the bird as it has the greatest potential for water or ice to accumulate. When filling the pot with oil, be sure to follow the manufacturer’s instructions and never over-fill the turkey fryer. This can cause the oil to overflow posing a potential risk of ignition from the burner flame. Never heat the oil above 400°F and always use the thermometer supplied with the turkey fryer to measure the oil temperature. Check oil temperature frequently. If the oil begins to smoke, turn gas to ‘off’.
Use well-insulated oven mitts when touching a pot lid, handles or when adding or removing food to prevent the risk of burn injuries.
Slowly lower the turkey into hot oil with caution, being careful to avoid any overflow. The turkey has to stand for 20-30 minutes after coming out of the oil. These are main rules to follow if you want to have good turkey frying time!

Don't be selfish, Share:Share on FacebookTweet about this on TwitterShare on Google+
Advice from the US Food Administration
Great Advice from the US Food Administration

Great Advice from the US Food Administration. Do you follow the rules? Since the poster is for...