🦃 Deep Fried Turkey Cooking Time Calculator
Get precise frying time, oil quantity & serving estimates for your turkey
| Weight (lbs) | Weight (kg) | Fry Time (Unstuffed) | Fry Time (Stuffed) | Approx. Servings |
|---|---|---|---|---|
| 8 lbs | 3.6 kg | 24 min | 27–29 min | 6–8 |
| 10 lbs | 4.5 kg | 30 min | 33–35 min | 8–10 |
| 12 lbs | 5.4 kg | 36 min | 39–41 min | 10–12 |
| 14 lbs | 6.4 kg | 42 min | 45–47 min | 12–14 |
| 15 lbs | 6.8 kg | 45 min | 48–50 min | 12–15 |
| 18 lbs | 8.2 kg | 54 min | 57–59 min | 15–18 |
| 20 lbs | 9.1 kg | 60 min | 63–65 min | 16–20 |
| Pot Size (qt) | Max Turkey (lbs) | Oil Needed (gal) | Oil Needed (liters) | Oil Needed (qt) |
|---|---|---|---|---|
| 26 qt | Up to 12 lbs | 2.5 gal | 9.5 L | 10 qt |
| 30 qt | Up to 15 lbs | 3.0 gal | 11.4 L | 12 qt |
| 36 qt | Up to 18 lbs | 3.5 gal | 13.2 L | 14 qt |
| 42 qt | Up to 20 lbs | 4.0 gal | 15.1 L | 16 qt |
| Occasion | Turkey Weight | Servings (Light Eaters) | Servings (Normal) | Servings (Big Eaters) |
|---|---|---|---|---|
| Small Family | 8–10 lbs | 8–10 | 6–8 | 5–6 |
| Average Gathering | 12–14 lbs | 12–14 | 10–12 | 8–10 |
| Thanksgiving | 15–18 lbs | 16–20 | 13–16 | 10–13 |
| Large Party | 20 lbs | 22–25 | 18–20 | 14–16 |
Turkey, that officially calls Republic of Turkey lies chiefly in Anatolia, that is part of West Asia. A little bit of it, called East Thrace, is in Southeast Europe. Because of that, the land spreads across Asia and Europe, so that it works as a bridge and also a fence between those two continents.
The modern Turkish republic was born in 1923, after the failure of the prior empire.
Turkey: The Country and the Bird
Turkey forms a big peninsula, surrounded by sea on three sides. The Black Sea surrounds it to the north. The Mediterranean Sea together with the Aegean Sea touches the other sides.
It borders in the east with Georgia, Armenia, Azerbaijan and Iran. In the south, it borders with Iraq and Syria. Istanbul, the biggest city of Turkey, stands on the land around the Bosporus.
One considers Turkey a long time bridge between Europe and the Middle East, whether in location or in politics.
The land belongs to the most varied in the whole world, when dealing about food supplies, political opinions, religions and ethnic groups. Part of the people is made up of non-religious Turks and Kurds, as well as folks from Alevi origin. The Alevi form an Islamic sect with much more open viewpoints about women than in the mainstream Islam.
Those folks live according to ways, that do not much differ from European. Only between fifteen and twenty percent of the population agree with the viewpoint of the European Union, being modern, non-religious and Europe-focused in their ideas. Forty to thirty percent of the population can be described as strong nationalists by ideology.
The kitchen of Turkey is truly attractive. Here is a good reason four travel over there.
But the bird, that one calls a turkey, is an entirely other case. Turkeys are big and heavy birds from the genus Meleagris. They come from the Americas and rank between the biggest birds in their homes.
Also they belong to the heaviest species in the order Galliformes.
During buying of Turkey for preparing, useful advice is to count one pound for every person. Like this one gets around seven ounces of cooked meat per serving. A medium Turkey of four to five kilos is enough for eight to ten folks.
If the guests are many children, a smaller bird works well. For big eaters between the guests, choose bigger. Turkey gives a lot of protein, almost 24 grams in three-ounce servings.
Early planning helps to choose the right size of the bird and estimate the Cooking Time. A thermometer should not be missing to cook it correctly. Before the cook, remove the neck and the bag with insides from the bird.
For deep frying, the Turkey should weigh around 12 pounds, and thedevice should stand on a flat, open place away from houses, to escape fire.
