Be careful with that 20lb turkey. Most fryers call for no more than 15 or 16 pounds. We do ours at 360F for 3.5 minutes per pound. Make sure you have a lot of space around you in case of oil overflow. We also sprinkle ours with Cajun seasoned salt inside and out.
You don't need a rub! Here's how to fry it (https://food52.com/blog/8354-how-to-deep-fry-a-turkey); you'll immerse the turkey in 350° F degree oil for 3 1/2 minutes per pound.
Great, thanks Amanda! I know 20lbs is a bit larger than recommended, so just wondered if any adjustments needed to be made to avoid burning. Happy Thanksgiving!
3 Comments