Frying A Turkey: How Long Should You Fry?

Deep-frying a turkey is a great way to get juicy meat with a crispy, golden-brown skin. It's also a lot faster than traditional roasting methods, so you can have a fully cooked turkey in just a fraction of the time. The amount of time it takes to fry a turkey depends on the weight of the bird and the desired crispiness of the skin. On average, it takes about 3 to 4 minutes per pound to deep-fry a turkey. So, for example, if you have a 15-pound turkey, it would take approximately 52 to 60 minutes to cook it through. However, it's important to use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165°F.

Turkey fryer setup

Frying a turkey is a great way to get a delicious, juicy, and tender bird. It's also a lot faster than roasting, and it frees up your oven for side dishes. But it's important to follow safety precautions when using a turkey fryer to avoid accidents. Here's a step-by-step guide to setting up your turkey fryer:

Choose a Safe Location

• Select a spacious outdoor area with level ground, away from any flammable structures like garages, wooden decks, or trees.
• Concrete or asphalt surfaces are ideal, and you should maintain a distance of at least 10 feet from vehicles and other objects.
• Do not set up your fryer under any coverings, such as a carport or canopy, even in inclement weather.

Gather the Necessary Equipment

• Obtain a turkey fryer kit, which typically includes a fryer pot, basket, thermometer, hook, and propane burner. You can find these kits at home improvement stores or online.
• Ensure you have a long-stem fry thermometer, heat-resistant gloves, and a fire extinguisher specifically for grease fires.
• If your kit doesn't include a propane burner, purchase one separately, along with a 20-pound-capacity liquid propane gas tank.

Determine the Amount of Oil Needed

• Place your thawed turkey into the empty fryer pot and fill it with water until the bird is completely submerged, ensuring the water level is at least 3 inches below the pot's top edge.
• Remove the turkey and mark the water level or measure the remaining water. This indicates how much oil you'll need for frying.

Prepare the Turkey

• Inject your chosen marinade into the thicker areas of the turkey, such as the breasts and thighs.
• Remove the wings if you wish to fry them separately, as they cook faster.
• Pat the turkey dry with paper towels, ensuring it is completely dry before proceeding.
• Apply your desired seasonings to the skin.

Set Up the Fryer

• Connect the propane tank, ensuring it is positioned away from the fryer.
• Centre the fryer pot over the burner and fill it with the required amount of peanut oil, as determined in the previous step.
• Attach the thermometer to the side of the fryer so that a few inches are submerged in the oil.

Light the Fryer

• Turn the regulator control valve to the off position and turn the timer knob clockwise as far as possible.
• Open the valve on the propane tank slowly to release the gas supply.
• Use a fireplace match or long-stemmed lighter and hold it over the burner while pressing and holding the safety valve button.
• Slowly open the regulator control valve to release the gas and ignite the burner. Continue holding the safety valve for 10-15 seconds to keep the flame lit.
• Heat the oil to 325 ºF (162 ºC), never leaving the fryer unattended.

Fry the Turkey

• Wear long, insulated, flame-retardant gloves for this step.
• Using the lift hook, slowly lower the turkey into the oil container, then unlatch the hook.
• Maintain the oil temperature at 325 ºF during frying, adjusting the burner as needed.
• Never leave the fryer unattended. Someone should always monitor the frying process.
• Fry the turkey until it turns golden brown, approximately 3.5 minutes per pound.

Remove and Rest the Turkey

• Once the turkey is done, use the lift hook to carefully remove it from the oil and place it on a rimmed pan lined with paper towels.
• Check the internal temperature at the thickest parts with a digital meat thermometer. The turkey is fully cooked when it reaches an internal temperature of 180 ºF.
• Remove the star lifter and allow the turkey to rest for about 15 minutes before carving so that the juices can redistribute.

Turkey preparation

Before frying your turkey, it is important to follow some safety precautions. Firstly, ensure that your turkey is completely thawed and free of any ice crystals, as moisture is the enemy when deep-frying. Check the neck and giblet cavities, and pat the turkey dry inside and out with paper towels.

Next, remove any excess fat and cut slits in the front of each leg. You can then season the turkey with a dry rub, marinade, or a combination of both. If you want to lock in extra flavour, try injecting the turkey with marinade.

Now, put on safety gloves, an apron, and goggles. If your turkey came with a basket or hanger, you can place the turkey inside. Otherwise, use a poultry lifter to slowly and carefully lower the turkey into the hot oil. This should take about a minute, as you want to prevent boil-over or splashing.

Once the turkey is fully submerged, deep fry for about 3.5 to 5 minutes per pound. For example, a 10-pound turkey will need to cook for approximately 35 to 50 minutes.

When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Use a meat thermometer to check that the internal temperature has reached at least 165°F. Let the turkey rest for 15 to 20 minutes before carving and serving.

Oil temperature

The oil temperature is a crucial factor in frying a turkey. It is important to preheat the oil to the right temperature and maintain it throughout the cooking process for the best results.

Most sources recommend preheating the oil to 350°F (175°C). However, one source suggests a higher temperature of 375°F. Maintaining an oil temperature of 350°F throughout the cooking process is essential, as this ensures the turkey cooks evenly.

When frying, it is normal for the oil temperature to drop. One source suggests turning the burner up high to bring the oil temperature back up to around 350°F. It is crucial to monitor the oil temperature closely and make adjustments as needed to ensure the turkey cooks properly.

It is also important to ensure that the oil does not exceed 400°F. If the oil starts to smoke or reaches this temperature, turn off the burner or gas supply and wait for it to cool down to 350°F before proceeding.

Choosing an oil with a high smoke point is recommended to reduce the risk of overheating. Peanut oil, canola oil, safflower oil, and corn oil are good choices, as they have high smoke points and mild flavours that won't overpower the taste of the turkey.

In addition to preheating the oil, it is also crucial to ensure that the turkey is properly prepared before frying. The turkey should be completely thawed, patted dry, and brought to room temperature before frying. Any excess moisture on the turkey can cause the oil to spatter, so it is important to be thorough during this step.

Once the oil and turkey are ready, you can slowly lower the turkey into the hot oil. This process should be done gradually and carefully to avoid any splashing or boiling over of the oil.

By following these guidelines for oil temperature and turkey preparation, you can ensure that your fried turkey turns out juicy and flavourful with a crispy, golden-brown skin.

Frying time

• 10 pounds - 35 to 40 minutes
• 12 pounds - 42 to 48 minutes
• 14 pounds - 49 to 56 minutes
• 16 pounds - 56 to 64 minutes
• 18 pounds - 63 to 72 minutes
• 20 pounds - 70 to 80 minutes

It is worth noting that these are just rough estimates, and the actual frying time may vary depending on various factors such as the type of fryer used, the temperature of the oil, and the consistency of heat during the frying process. Therefore, it is always recommended to use a meat thermometer to check the internal temperature of the turkey to ensure it is cooked thoroughly.

Additionally, it is crucial to follow safety precautions when deep-frying a turkey. Always make sure the turkey is completely thawed before frying, as frozen turkey can cause the oil to boil over and lead to potential hazards. Set up the fryer in a safe, open space away from flammable objects, and never leave the fryer unattended. Wear protective gear, including gloves and goggles, to shield yourself from any potential splashes or spills.

Resting and serving

Once you have carefully removed the turkey from the fryer, it is important to let it rest for a while before carving and serving. Place the turkey on a platter or a pan, or even on paper towels to drain the excess oil. Let the turkey rest for about 20 minutes before carving. This will ensure that the juices are reabsorbed, and you are left with a juicy, tender, and flavourful turkey.

While the turkey is resting, you can prepare some delicious side dishes to go with it. Some mouthwatering side dishes that go well with a deep-fried turkey include green bean casserole, cranberry sauce, mashed potatoes, and raspberry layered jello.

You can also use this time to make a gravy using the leftover drippings from the turkey. If you don't have any drippings, you can use turkey broth or stock to make a delicious gravy.

After the turkey has rested, it is time to carve it. There are different ways to carve a turkey, and you can choose the method that works best for you.

Finally, it is time to serve your delicious deep-fried turkey! Enjoy the juicy, tender meat and the crispy skin with your favourite side dishes. Don't forget to take pictures of your masterpiece before digging in!

Frequently asked questions