Originally Posted by kcquer
3-3.5 minutes a pound for whole turkey
7 minutes a pound for turkey breast or whole chicken (smaller cavity in whole chicken, so that is why longer than whole turkey)
When you pull a fried turkey can you check for proper internal temp with a therm like you would smoked or baked?
I guess you could.
Come to think of it, I never did.
As long as I stick with those times, and get the temp of the oil back up to 350ish, I never checked.
I start at near 400 (maybe 385) before putting the bird in. Your oil will go down about 100 degrees when you gently lower the bird.
Crank up the btus a little, then back off when your into the 330's and let it climb to 350ish.
now I'm hungry again. And its farking raining, so the fryer on the patio is out of tthe question (unless I pop out the dining tent)
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Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven