Cajun fried turkeys?!
Answers: brushing up on the procedurefor minutes per pound
The Turkey - Size Matters
Smaller turkeys, 8 pounds to 10 pounds and turkey parts, such as breast, wings, drumsticks and thighs, are best for frying. Size does matter as a 12 pound to 14 pound turkey is the maximum size bird that can be successfully deep fried. In addition to the obvious safety concern of lowering and lifting a big turkey into a vessel of boiling oil, larger birds simply cook longer. The extra cooking time results in over exposure to the skin, which will likely be over cooked.
If a larger bird (over 15-pounds) has been purchased, follow these steps for the best results. Detach the dark meat (leg and thigh portions) from the breast and fry the two turkey parts separately. Fry the leg/thigh sections first in oil that has been preheated to 365 degrees F-375 degrees F. Cook to an internal temperature of 180 degrees F. Remove the dark sections and reheat the oil to 365 degrees F-375 degrees F. Then fry the turkey breast to an internal temperature of 170 degrees F. The internal temperature should reach at least 165 degrees F, but preferable 170 degrees F in the breast and 180 degrees F in the thigh.
Roughly 3 minutes/pound and then add a total of 5 extra minutes. This works perfectly everytime.
3.5 minutes per pound
honey, SIZE ALWAYS MATTERS!!!!!
I just saw Paula Deen fry up a turkey on her show today, she said 3 minutes per pound and add an extra 5 minutes -- so what the cute guy above me said!