H
huckjr
Guest
Does anyone here know if a 35qt pot can handle a 22pound turkey?
I have never fried one under 20 lbs.
325 deg. for 3 1/2 minutes per pound.
NUTZ
Ok, just for you guys, I walked out to the garage in the rain to check. My pot is 40 quart and measures 15 " tall and 15" wide. When I fry mine I work my hand between the skin and breast. This will form a large pocket. I then put my rub between the skin and the breast meat. I also make about a 1" cut on the leg, work in my index finger and stuff more rub in there. I no longer inject.
By doing this the rub does not wash off when putting it in the oil and the flavor goes right into the meat. It also make the oil last longer (cleaner). I can fry about 6 birds before dumping the oil. I have fried over 50 birds this way.
NUTZ
I will be frying another one for Christmas eve (wife's family). It is on the "Tree" in the fridge since Monday. Nice dry skin. If you remove the free moisture you won't get the "Volcano". No frying basket, plenty of room in the pot. Just in case, you always must turn off the fire before slowly lowering in the Turkey (No open flames, no fire from overflowing oil). After cooking, shut off the fire before removing the Turkey. Once again, no fire danger without an ignition source.
NUTZ