Oil temp goes up when turkey breast is added - why?
Why does my oil temperature go up, from 350°F to 400° or 425°, when I add a bone-in turkey breast? It will remain there for about 20 minutes without the burner on.
I have done this twice now with same results. The turkey cooks fine but this puzzles me - any thoughts?
Best Answer
Where does the temperature readout come from?
I would be very curious indeed about the results of measuring the temperature with a thermometer directly in the oil.
As far as I know there is no exothermal chemical reaction between meat and oil, so adding a colder piece of meat to hot oil should ALWAYS reduce the temperature of the total volume (assuming that no extra heat is added from an external source)
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Why does oil temperature increase?
The only explanation that comes to mind is that the the heat of the flame, even as adjusted, is such that it continues to add energy to the oil faster than the food and air cool it, thus leading to a net increase in temperature during the cooking interval.What temp does oil need to be for turkey?
When cooking turkey parts, oil temperature should be 325\xb0 F; may take 4 to 5 minutes per pound to reach the recommended temperatures (dark meat to an internal temperature of 175\xb0 F to 180\xb0 F, and white meat to an internal temperature of 165\xb0 F to 170\xb0 F). You'll need 2.5-3 gallons of oil.Do you deep-fry a turkey breast up or down?
Place turkey, breast side up, in the deep-fryer basket. Slowly lower basket into hot oil. Fry turkey for about 30 minutes (or 3 minutes per pound), maintaining oil temperature as close to 350\xb0F as possible.How long does it take for the oil to heat up when frying a turkey?
Approximately 30 minutes. Be sure the lid is on the fryer to help speed up the process. Use good quality oil with a smoke point of 400\xb0f or higher. Vegetable, corn, canola, soybean, or peanut oils are safe to use.Simple Oven Roasted Turkey Breast
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