Quote:
Originally posted by dd74
35 minutes? In a fryer? There wouldn't be much bird left, I'd think.
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3.5 minutes per pound, smaller birds cook slightly faster, but it's almost impossible to over-cook.
One other tip is to frequently lift and re-submerge the turkey, every 5 minutes or so. This allows the cooled oil inside the turkey to drain and replace with hot oil, and cooks more evenly. This is also a good way to monitor whether the bird has started to "float" (=done).