How Much Propane Do I Need To Fry A Turkey?

This is dependent on a number of things. However, if you’re only cooking one turkey, one normal 20-pound propane tank should be more than enough to do the job. Do you need a refresher before the big day? To be sure you have adequate propane, look for a propane refill station near you now. If you’re not sure if your propane tank needs to be refilled, have a look at our guide to when to replenish your propane tank.

To deep fry a turkey, how much gas do you need?

Locate a location away from flammable materials. Cover the ground with tarps, old rugs, cardboard, or anything else that can absorb the splattering oil. There’s a huge 5-foot radius of splatter, and you need cover an 8-foot radius to prevent persistent oil from accumulating on the concrete.

Always have a fire extinguisher handy. Ignore the photographs and put on long pants, long sleeves, and shoes, as well as a long oven mitt.

A 5-gallon propane tank and a long-stemmed thermometer are required in addition to the turkey pot and the burner. You’d better have two or three propane tanks on standby if you’re going to deep fry a bunch of turkeys. Set the propane tank as far away as the connections will allow from the burner.

The Bijou Classic, with its 30-quart capacity, is ideal for turkeys weighing up to 14 pounds. Turkeys up to 24 pounds can be cooked in the 32-quart kettle. (I’m not sure how two more quarts can result in an extra 10 pounds of turkey, but I’ll take Bijou’s word for it.) I put a 14-pound turkey in the pot the first year and filled it with water until it was 2 inches above the turkey. I took the turkey out of the pot and used a magic marker to indicate the water level on the outside of the pot. That’s how much oil I poured in. I still fill to the original line, despite reading that oil heated to 350F expands 10%.

I’ve only ever used peanut oil in my cooking. I’ve read that different oils will suffice, but I’m not sure. Costco sells peanut oil in 35-pound pots for around $45 each. 4.63 gallons of oil are equal to 35 pounds of oil. I use 4 1/4 liters of oil to get to my magic marker on the pot. Bring the oil to 375 F for 30 minutes or so, depending on the outside temperature. Run the oil hotter than 350 degrees because the temperature will decrease 50 degrees when the cool bird is thrown in.

To roast a turkey, how many liters of propane are required?

Clip the deep-fry thermometer to the side of the pot and place it on the flame. Fill the saucepan with peanut or canola oil up to the mark you established earliera 30-quart pot will use 4 to 5 liters of oil to fry a 12- to 14-pound turkey. Turn on the burner, set the heat to fairly high, and heat the oil until it reaches 375F on a thermometer. Starting with a little higher temperature of 375F allows you to turn off the heat quickly while lowering the turkey into the oil.

For a turkey fryer, what size propane tank do I need?

Your pot should have a capacity of at least 30 quarts. The weight of the large pot, gallons of oil, and a bird must be supported by your gas burner and stand.

How much oil do you need to fry a 20-pound turkey?

Cook a 20-pound turkey for 3 minutes per pound in 5 to 6 liters of oil. Cook a 22-pound turkey for 3 minutes per pound in 5 to 6 liters of oil.

How many BTUs does a turkey fryer require?

As Thanksgiving approachesthe first of many winter holidaysprobable it’s that you’ve set your sights on a turkey fryer. After all, deep-fried turkey is a delectable Christmas delicacy, and a large gas burner is ideal for boiling large volumes of wort. So, if you’re in the market for an outdoor fire maker for brewing, here are three things to keep in mind as you shop.

Thermal power

The heat output of propane burners is often measured in British thermal units (BTUs) per hour or Watts (see The Heat is On for more information). Models typically provide 50,000 to 200,000 BTUs per hour (15,000 to 60,000 Watts), which is far more than a standard household gas burner. While hotter burners inherently bring things to a boil faster, they might also provide less precise control than burners that don’t produce as much heat. 50,000 BTUs per hour (15,000 Watts) is adequate for 5-gallon (19-liter) batches of brew.


Consider the size and form of your boil kettle when choosing a burner that can withstand the weight of a full kettle of wort. Some circular burners are difficult to use with Sankey kegs that have been modified. Brewers who make 10-gallon (38-liter) batches will likely require a larger frame than those who make 5-gallon (19-liter) batches. When it comes to frames, don’t put too much importance on their appearance. Any frame will quickly become unattractive after a few rounds of extreme heat. Accept it as a necessary evil and continue to brew.

Special features

A safety timer on certain turkey fryers automatically turns off the flame after 10 to 20 minutes. While wort is less flammable than peanut oil, it has undoubtedly saved many a deep-fried holiday disaster. So, unless you want to be annoyed by having to reset the timer every 60 to 90 minutes, opt for a model that doesn’t have such features. In addition, some burners now have built-in or removable windscreens, which can be a godsend on a blustery winter day.

After the holidays, several merchants offer turkey fryers at a discount, but make sure to read the fine print. What works for deep-fried turkey might not work for your beer.

Also, never brew beer in a pot that has previously been used to fry a turkey. Unless you’re looking for a good time…

What’s the best way to fried a turkey?

Preheat the peanut oil to 275 degrees Fahrenheit. Place the turkey in the basket and slowly drop it into the oil using the hook (gloves are highly recommended to avoid splatter). These gloves, like the fryer, are made by the same firm. Raise the temperature of the peanut oil to 325 degrees and fry the turkey at that temperature.

Is it possible to re-use the oil after frying the turkey?

Is it possible to get rid of five gallons of wasted cooking oil? I deep-fried a Christmas turkey and am looking for an environmentally friendly way to dispose of the oil.

A.: If the oil from deep-frying a turkey was properly preserved, it can be reused. The oil must be drained, filtered, and cooled after frying, according to the National Turkey Federation. Then, to keep it from going rancid, place it in a sealed container and refrigerate or freeze it. The oil will thicken, but when reheated, it will revert to its former consistency, and any cloudiness will clear up as well. The oil can be kept in the fridge for several months or until it shows signs of degradation.

Peanut oil, the most common oil for frying a turkey, can be used three or four times before signs of deterioration appear, according to the Texas Peanut Producers Board. Foaming, darkening, or heavy smoke are all signs that the oil needs to be abandoned. A rancid odor and/or inability to bubble when food is introduced are some symptoms of degraded oil.

Rendering facilities welcome wasted cooking oil if you don’t want to reuse it. In fact, most restaurants collect and sell their spent cooking grease to these facilities. If you inquire, a restaurant owner or manager could be willing to take it off your hands.

If that doesn’t work, Troy Julian, one of the owners of F.W. Renner & Sons, 1866 Sherrick Road, Canton, 330-453-1107, said his company will take frying fat. Renner’s facility, which has been in operation since 1894, takes leftover grease and other materials from restaurants and grocery stores and transforms them. Julian explained that the company does not collect grease from homes, but will accept it if you drop it off at the factory.

How many times can peanut oil be reused?

Peanut oil can be reused two to three times before it starts to deteriorate if it is properly strained and kept. Peanut oil can often be reused more than other forms of cooking oil.