How Much Peanut Oil to Fry a 20 lb Turkey?

Do you want to know how much oil is required to fry a turkey? If so, you have come to the appropriate place. We’ll show the bird’s weight, and the amount of oil (and peanut oil) needed to fry. A crispy, mouthwatering turkey will be available for your Thanksgiving meal! Moreover, you can eat the meal with your family. Remember that you must check on your turkey frequently to prevent overcooking, which renders the bird bland and stiff.

Turkey

For frying a turkey, peanut oil works best. It produces a bird with crispy skin and a high smoke point. Fried Turkey has a crunchy exterior and an incredibly juicy interior (even the white meat). It also allows heat to escape! You can choose to cook the turkey in vegetable or peanut oil.

Turkey Nutrition Facts

Turkey Nutrition Facts

Turkey

The turkey is a sizable North American native bird. Both on farms and in the wild, it is hunted. Its meat is incredibly healthy, and a well-liked protein source consumed all over the world. The meat from turkeys, usually domesticated but often wild, is referred to as turkey meat or just turkey.

Sliced turkey is widely used as cold cuts or sandwich meat; it can be substituted in some recipes where chicken is called for. It is a well-liked fowl dish, especially in North America, where it is customarily enjoyed as part of everyday meals and during culturally significant occasions like Thanksgiving and Christmas. The head, feet, and feathers are removed from turkeys before they are marketed “whole,” similar to how chicken is sold. Turkeys are also sold sliced and ground. Whole frozen turkeys are still widely used.

Ground turkey is offered for sale and is typically promoted as a leaner option than ground beef. Cooked turkey is typically thought to be less moist than other fowl meats like chicken or duck without appropriate preparation.

How Much Peanut Oil to Fry a 20 lb Turkey?

To fry a 12–14 pound turkey in a 30-quart saucepan, you will need 4–5 liters of peanut oil, so fill the jar. Heat the oil until the thermometer reads 375°F by turning on the burner and raising the heat to a moderately high setting.

Before you begin cooking, make sure you have enough oil on hand. Here are we discussed the quantity of peanut oil with different sizes of turkey:

  • 12lb of Turkey: To fry a 12-pound turkey, 2.25 gallons of oil are required. 13lb of Turkey: To fry a 13-pound turkey, 2.4 gallons of oil are required. Before you begin cooking, make sure you have enough oil on hand.
  • 14lb of Turkey: A 14-pound turkey will require 2.6 gallons of oil to fry it. Before you begin cooking, make sure you have enough oil on hand.
  • 20lb of Turkey: A 20-pound turkey will require 4-5 gallons of oil to fry. Before you begin cooking, make sure you have enough oil on hand.

This shouldn’t deter you because you can still use the oil for frying. The oil can be heated for up to six hours in normal circumstances. With only one batch of oil, you can fry six different items on six different occasions in less than an hour (three minutes for each pound).

How to Deep Fry a Turkey? 

Here is the best recipe for deep fry a turkey with step by step:

Ingredients:

  • Turkey (12-16 pounds);
  • Peanut oil (enough to fill your fryer or pot to the required level – see table above);
  • 1 cup of flour;
  • One tablespoon of paprika;
  • One teaspoon of garlic powder;
  • One teaspoon of salt;
  • 1/2 teaspoon of black pepper;
  • 1/4 cup of water;
  • One large egg.

Instructions

  1. Thoroughly clean and dry your turkey. Remove the giblets and neck from inside the cavity.
  2. In a large pot or deep fryer, heat the oil to 350 degrees Fahrenheit.
  3. Mix the flour, paprika, garlic powder, salt, and black pepper in a small bowl.
  4. In a separate bowl, whisk together the water and egg.
  5. Dip the turkey in the flour mixture, then the egg mixture, and then back in the flour mixture.
  6. Carefully lower the turkey into the hot oil. Fry for 3-4 minutes per pound, or until the turkey’s internal temperature reaches 165 degrees Fahrenheit.
  7. Remove the turkey from the oil and let it drain on a paper towel-lined plate.

Tips for Perfectly Frying a Turkey

Here are some tips to follow for perfectly frying a turkey:

  • Place it breast side on a rack in a roasting pan and allow 24 hours to thaw every 4 to 5 pounds.
  • Pat it down with paper towels, inside and out.
  • Use a rub or injection of your choice.
  • Use a deep fryer or Dutch oven filled with peanut or canola oil. Bring the oil to 350 degrees Fahrenheit.
  • Do this slowly and carefully to prevent splattering.
  • Fry the turkey for 3 to 4 minutes per pound.
  • Remove the turkey from the oil and drain it on a wire rack or paper towels
  • Let the turkey rest for 20 to 30 minutes before carving.

Some Other Tips

  • Wrap the turkey in cheesecloth soaked in your favorite marinade for added flavor.
  • Try injecting the turkey with a flavorful mixture of garlic, butter, and herbs.
  • For extra crispy skin, brush the turkey with melted butter or lard before frying.
  • Make sure the oil is at the correct temperature before adding the turkey. The skin will be burnt if it’s too hot; if it’s not hot enough, the turkey will absorb too much oil.
  • Use a meat thermometer to ensure that the turkey is cooked through. The internal temperature should be at least 165 degrees Fahrenheit.
  • You can use a large stockpot or Dutch oven if you don’t have a deep fryer. Fill it with oil so that it’s at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit.
  • Be sure to keep an eye on the turkey while it’s frying. Use tongs to turn it occasionally so that it cooks evenly.
  • If the skin starts to get too dark, lower the temperature of the oil.
  • When the turkey is frying, let it drain on a wire rack or paper towels before carving.

Before frying the white meat, cook the dark meat in the oil. Finally, you can fry the turkey in batches if you want to conserve oil. You may reheat leftover fried turkey for 10 to 15 minutes in an oven set to 350 degrees Fahrenheit.

How Healthy is Eating a Turkey?

Turkey

Turkey is not only tasty, but it has a lot of health benefits:

It’s a Great Source of Protein

The fact that turkey is a fantastic source of protein is one of its main advantages. Protein supports the growth and maintenance of muscle. Additionally, it gives the shape and aids your cells in the transfer of nutrients through your body. A high-protein diet can also aid in weight loss since it encourages a sensation of fullness.

Healthy Alternative to Red Meat

The fact that turkey is a lean alternative to red meat is another fantastic feature of this meal. In recent years, numerous studies have suggested a connection between red meat and type 2 diabetes, colon cancer, and heart disease. If you consume processed red meat, you run an even higher chance of contracting these diseases. You have a far lower chance of contracting the harmful diseases linked to red, processed meat if you choose the unprocessed variety. Turkey is a fantastic choice if you don’t want to become a vegetarian or if you only occasionally crave meat.

Full of B Vitamins

The fact that turkey is a fantastic source of B vitamins is another plus. You can meet 61% of your daily vitamin B3 needs, 49% of your daily vitamin B6 needs and 29% of your daily vitamin B12 needs with just two thick slices of turkey.

These vitamins offer many benefits, such as:

  • Vitamin B3 is great for energy production and cell communication

  • Vitamin B6 aids in producing neurotransmitters and forming amino acids

  • Vitamin B12 aids in DNA production and the formation of red blood cells

Rich in Other Minerals

Turkey is a good source of various minerals in addition to B vitamins. Turkey is rich in selenium, phosphorus, and zinc. Numerous body functions depend on zinc, such as protein synthesis, gene expression, and enzyme response. Your bone health can be improved by phosphorus. Additionally, selenium promotes the production of thyroid hormones, controls metabolism, and accelerates growth. Additionally, turkey gives your body tiny amounts of magnesium and potassium.

Prevents Anemia

Turkey also has the advantage of preventing anemia. You have anemia when your body doesn’t have enough healthy blood cells to transport oxygen to your tissues adequately. Typically, anemia can make you feel weak, exhausted, disoriented, and lightheaded. Turkey aids your body in producing and functioning red blood cells because it contains folate and B vitamins. The heme iron in turkey is easy for your body to absorb during digestion, preventing an iron deficiency. Regular turkey consumption will help you keep your blood cells strong and healthy.

Reduce Diverticulitis Flare-Ups

Turkey might be able to reduce your diverticulitis flare-ups. You run an increased chance of getting diverticulitis if you regularly eat red meat. According to one study, participants who replaced one plate of red meat with fish or poultry had a 20% lower risk of developing diverticulitis. More turkey in your diet may help if you’re at risk of developing diverticulitis.

Conclusion

Your best option for dinner or lunch is a fully fried turkey because it is juicier and more flavorful. Turkey is more moist and tender when cooked properly because the juices from the bird drop down and bathe the meat. A roasted turkey’s skin should also be golden brown and crispy, providing a rich layer of flavor to the dish. It is available at all times.

The time a marinade is pumped into a fried turkey before it is cooked is up for discussion. The turkey can be injected anytime between 24 hours and 5 minutes before frying. Two hours before frying, we used an injection with good results. Brining takes longer to work than injection. The bird can be injected right before frying. Deep delivery of fats into the breast meat, such as melted butter, duck fat, or olive oil, can enhance succulence.

The label for peanut oil has a “best by” or “use by” date, just like other vegetable oils. That date shows how long the oil should stay in its optimal condition. Of course, it doesn’t suddenly turn rotten or nasty beyond that date. Even after that date, you can easily store it for a few months or even a few years.