If you’re baking it at 325°F (the lowest temperature the USDA recommends), you’ll need to bake a 20 -lb turkey in the oven for 4 to 5 hours if it’s unstuffed, and 4 ¼ to 5 ¼ hours if it’s stuffed.
Remember: The larger the bird, the higher the meat -to-bone ratio. Uncooked turkey breast (bone-in): Think of about 1. 25 (one and 1/4 pounds ) per person. Uncooked turkey breast (boneless): Think of about 0. 75 pounds (3/4 of a pound ) per person. Oct 1, 2010
How Much Peanut Oil For Frying a Turkey?Turkey SizeHow Much Oil You Need13 Pounds4-5 Gallons of Oil14 Pounds5 Gallons of Oil15 Pounds5 Gallons of Oil20 Pounds5-6 Gallons 2 more rows
About 2. 75 gallons (11 qts) of oil is enough for the extra large capacity turkey fryer. About 2 gallons of oil is needed for the large capacity frying machine. The oil needs about 35 – 45 minutes to heat up to 375 degrees F. Close the lid at all times whether heating up or
Keep in mind that you’ll need enough to cover your turkey, but not so much that it spills over. For example, you should use 3 gallons of oil for a 30 qt. pot and 3 1/3 gallons of oil for a 32 qt. pot.
Preparing a turkey in an oven cooking bag can be a safe and a delicious alternative to the traditional roasting method. When using an oven-cooking bag, preheat the oven to 350°F. To prevent bursting, a tablespoon of dry flour is shaken around to coat the empty bag and slits are cut in the bag to
An electric roaster oven is a portable appliance that can serve as an extra oven for cooking a turkey or large roast. Generally the cooking time and oven temperature setting are the same as for conventional cooking. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
Deep -frying a turkey is a vastly superior option for countless reasons. The most important: Like everyone who’s ever tried it will tell you, it tastes better than roast turkey. The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross.
Convection ovens use a fan to move the hot air around, so food cooks about 30 percent faster than it does in a conventional bake oven, which does not have a fan. The lack of a fan in that regular oven means the air does not circulate as well and does not transfer heat to
According to the Department of Agriculture, a turkey must reach 165 degrees F to be safe, but you can take it out of the oven as low as 160 degrees F because the temperature will rise at it rests. 1. If the temperature is between 160 and 165 degrees F, the turkey is done.