Marianne Martinez
Deep-frying a turkey is a great way to get tender and juicy meat with deliciously crisp skin. It can be done indoors or outdoors, but it's important to be cautious to avoid oil spills and burns. The process involves heating oil to around 350°F, preparing the turkey with seasonings, and slowly lowering it into the hot oil. The cooking time is typically 3 to 4 minutes per pound, and the turkey is done when it reaches an internal temperature of 165°F. With the right equipment, preparation, and safety measures, you can enjoy a delicious deep-fried turkey.
How to cook a turkey in a turkey fryer
| Characteristics | Values |
|---|---|
| Oil temperature | 350-400°F (175-200°C) |
| Turkey temperature | 145-165°F (63-74°C) |
| Oil type | Peanut oil, Vegetable oil |
| Turkey size | 12-15 lbs-18 lbs |
| Cook time | 3-4 minutes per pound, 30-45 minutes total |
| Rest time | 20-30 minutes |
| Equipment | Propane burner, large pot, fryer basket, instant-read thermometer, gloves |
| Location | Outdoors, on level pavement or asphalt, at least 10 feet away from vehicles, homes, decks, etc. |
| Safety | Do not leave unattended, turn off the burner while lowering the turkey, wear gloves, keep oil level 3-5 inches below the top of the pot |
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What You'll Learn
Prepare the turkey
Preparing a turkey for frying involves several important steps. Firstly, ensure the turkey is fully thawed, which can take a few days in the fridge—roughly a day per 5 pounds. An unthawed turkey can be dangerous and may even explode in the fryer. Once thawed, remove the wrapper and neck, and discard the giblets (although these can be kept for gravy).
Next, it's time to season the turkey. You can inject the turkey with a marinade, rub it with seasonings, or both. Some recipes suggest a dry rub of creole seasoning, garlic, red pepper flakes, and melted butter. It's important to ensure the hole at the neck is open by at least 2 inches so that oil can flow freely into the cavity during frying.
After seasoning, it's essential to pat the turkey dry with paper towels. This step is crucial for safety and to ensure the oil doesn't bubble over when the turkey is added.
Some sources suggest that, before frying, you can use the water displacement method to determine the correct amount of oil needed. Place the turkey in the fryer basket and put it into the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain back into the fryer. Use this waterline as a guide when adding oil to the fryer.
Finally, with your turkey prepared and your oil heated to the correct temperature, you're ready to carefully lower the turkey into the fryer.
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Heat the oil
Heating the oil is a crucial step in the turkey-frying process. Before you begin, make sure you are set up outdoors, on level ground, and at least 10 feet away from vehicles, decks, trees, and structures. Never fry under a carport or canopy, and avoid frying if rain or snow is expected.
Once you've determined a safe location, you can begin heating your oil. The amount of oil you use will depend on the size of your turkey. One method to determine the correct amount is to first place your thawed turkey in the fryer basket and then place the basket in the fryer. Add water until the top of the turkey is barely covered. Remove the turkey, allowing the water to drain back into the fryer. Mark this water line and use it as a guide when adding oil to your fryer. Be sure to leave enough room for the turkey so that the oil doesn't spill over—there should be at least 3 to 5 inches from the fill line to the top of the pot.
Peanut oil is a popular choice for frying turkeys, but you can also use vegetable oil, refined canola oil, corn oil, rice oil, or sunflower oil. Just be sure to choose an oil with a high smoke point. Heat the oil to 350 degrees F, though some sources recommend heating it to 375 or even 400 degrees F to accommodate for the drop in temperature when the cold turkey is added. While the oil is heating, prepare your turkey by removing the wrapper and giblets, injecting any desired marinades, and patting it dry.
It's important to be very careful when lowering the turkey into the hot oil. Wear heat-resistant gloves and consider turning off the burner while you slowly lower the turkey into the fryer. Take your time and be mindful of the position of the cavities, as they can cause the oil to bubble and overflow. Once the turkey is in the fryer, turn the burner back on and adjust the temperature as needed to maintain a temperature of 350 degrees F.
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Lower the turkey into the oil
When the oil is hot enough, it's time to lower the turkey into it. This can be a nerve-wracking moment, especially if it's your first time. The oil will bubble and rise as soon as the turkey is lowered in, so it's important to take your time and not panic. You can turn off the fryer burner while you lower the turkey in as an extra precaution. If anything seems wrong, don't drop the turkey and hope for the best—instead, pull the turkey out, walk away, and gather yourself. Dropping the turkey can result in splashed oil burns or fires.
If your turkey is hanging (or in a basket), lower it in very slowly, allowing the moisture to fry off inch by inch as you lower it down. Lowering the turkey too fast can cause the oil to overflow, so take your time. Be mindful of the position of the cavities, as they can create a fountain of bubbling oil, so direct the cavity away from you. Once the turkey is in the fryer, turn the burner back on and make sure your temperature is set to 350 degrees Fahrenheit. The temperature will dip as soon as you drop in the turkey, but it should rise back up soon.
If you're using a basket, slowly lower the basket into the fryer until the turkey is completely submerged in oil. Turn on the heat source and cook, maintaining an oil temperature of 350 degrees Fahrenheit. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.
For safety reasons, it is best to have two people lowering and raising the turkey. Make sure there is at least 3 to 5 inches from the fill line to the top of the pot so that the oil doesn't boil over.
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Cook the turkey
Cooking a turkey in a turkey fryer is a great way to get a juicy bird with the crispiest skin imaginable. It is also a good option if you are short on time as it is a faster method than traditional oven cooking. Here is a step-by-step guide to cooking a turkey in a turkey fryer:
Prepare the Brine:
Place hot water, kosher salt, and brown sugar into a large container and stir until the salt and sugar have dissolved. Add ice and stir until the mixture is cool. Gently lower the turkey into the container, weighing it down if necessary to ensure it is fully immersed in the brine. Cover and leave in a cool, dry place for 8 to 16 hours.
Prepare the Turkey:
Remove the turkey from the brine, rinse, and pat dry. Allow the turkey to sit at room temperature for at least 30 minutes before cooking. Remove the neck and giblets inside the bird. You can keep the neck flap of skin as this will be delicious fried! You can also choose to inject your turkey with a marinade for extra flavour.
Prepare the Fryer:
Fill your fryer with oil, leaving at least 3 to 5 inches from the fill line to the top of the pot so that the oil doesn't spill over. Preheat the oil to 350°F. Some recipes suggest heating the oil to 375°F or even 400°F to accommodate for the drop in temperature when the turkey is added.
Once the oil is hot, turn off the burner and slowly lower the turkey into the hot oil. Be very careful during this step as the oil will bubble and rise. Take your time and do not panic. If anything seems wrong, remove the turkey and start again. Once the turkey is in the fryer, turn the burner back on and ensure the temperature remains at 350°F. The turkey should cook for about 3 to 4 minutes per pound.
Check for Doneness:
After 30 minutes, check the temperature of the turkey using a probe thermometer. The thickest part of the thigh should reach an internal temperature of 165°F. Once the breast reaches 151°F, remove the turkey from the oil and allow it to rest for a minimum of 20 to 30 minutes before carving.
Safety Precautions:
It is important to take safety precautions when frying a turkey. Always fry your turkey outdoors, on a flat surface, and away from homes, vehicles, garages, decks, trees, and other structures. Do not leave the fryer unattended and do not deep-fry if rain or snow is expected.
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Rest and serve
Once the turkey is done frying, slowly and carefully lift it from the pot. Place the turkey on a pan or paper towels to drain the excess oil. Allow the turkey to rest for at least 20 minutes before removing it from the rack or basket. You can also transfer the turkey to a platter to finish draining for 10 to 15 minutes. While the turkey rests, turn off the burner and cover the pot to let things cool down.
The turkey will reach an internal temperature of 161°F due to carry-over cooking. The internal temperature should reach 165°F in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh. Use a meat thermometer to check the internal temperature.
Once the turkey has rested, you can carve and serve it. Frying a turkey results in extremely tender and flavourful meat with perfectly crisp skin.
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Frequently asked questions
A:
First, ensure your turkey is fully thawed, then remove the neck and giblets. Next, heat oil in your fryer to 350°F-400°F. Prepare your turkey with any seasonings, marinades, or injected flavourings. Slowly lower the turkey into the hot oil, being mindful of the oil bubbling over. Cook for 3-4 minutes per pound. Check the temperature of the turkey using a probe thermometer. Once the breast reaches 151°F, remove from the oil and allow to rest for a minimum of 20-30 minutes.
A:
Place the turkey in the fryer basket and put it in the fryer. Add water until the turkey is barely covered. Remove the turkey and mark the water line. Use this as a guide for adding oil to the fryer.
A:
It takes approximately 3-4 minutes per pound of turkey. For a 15-pound turkey, this equates to about 45 minutes.
A:
Heat the oil to 350°F-400°F. The temperature will dip when the turkey is added, so some sources suggest heating the oil to 375°F-450°F to accommodate for this.
A:
Always fry your turkey outdoors, on a flat surface, away from homes, vehicles, decks, trees, and other structures. Do not leave the fryer unattended. Ensure your turkey is fully thawed before frying, as an unthawed turkey can explode. Be very careful when lowering the turkey into the oil, as it can cause the oil to overflow.
