# Post t-day turkey frying notes

**URL:** <https://boards.straightdope.com/t/post-t-day-turkey-frying-notes/562042>\
**Category:** Cafe Society\
**Created:** [November 27, 2010, 3:13am UTC](https://boards.straightdope.com/t/post-t-day-turkey-frying-notes/562042 "2010-11-27T03:13:11Z")\
**Posts on this page:** 2\
**Page:** 1

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**Author:** ![The\_Second\_Stone](https://avatars.discourse-cdn.com/v4/letter/t/bbe5ce/32.png) [@The\_Second\_Stone](https://boards.straightdope.com/u/The_Second_Stone)\
**Post date:** [November 27, 2010, 3:13am UTC](https://boards.straightdope.com/t/post-t-day-turkey-frying-notes/562042/1 "2010-11-27T03:13:11Z")

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When I cook the turkey, as I did this year, I brine it and deep fry it in peanut oil. It is supposed to be fried at 350 degrees for 3.5 minutes per pound. However, my new burner only got it to 350 before I put the turkey in, it never hit 250 after the turkey went in. So I kept it in for more than 90 minutes and I took it out after that time, hoping I hadn’t over cooked it. I measured the dark meat at about 190 degrees, so it was done even by my mother’s standards. It was incredibly delicious. Yum yum.

Has anybody else had similar experiences? Was the lower heat with a longer time beneficial to the dead fowl’s yumminess?

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**Author:** ![aruvqan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aruvqan/32/2891_2.png) [@aruvqan](https://boards.straightdope.com/u/aruvqan)\
**Post date:** [November 27, 2010, 9:53am UTC](https://boards.straightdope.com/t/post-t-day-turkey-frying-notes/562042/2 "2010-11-27T09:53:57Z")

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Hm, sounds like your burner is a bit underpowered for a mass the size of a turkey.

If it worked, don’t worry about it? Though you might check for a burner with a higher BTU rating when it is time to replace it.