The Best Way To Fry A Turkey: Oil Boiling Time

Deep-frying a turkey is a quick and easy way to get a tender and juicy bird with a crispy, golden-brown skin. It's important to follow safety precautions and the manufacturer's instructions when using a turkey fryer, especially since you'll be heating oil to 350°F or above. The first step is to choose a suitable oil with a high smoke point, such as peanut, corn, canola, or vegetable oil. You'll need enough oil to cover the turkey, which is typically around 3-5 gallons for a 12-14 lb turkey, but this can vary depending on the size of your pot. Once you've measured the oil, heat it to 375°F and carefully lower the prepared turkey into the hot oil. Fry the turkey for about 3-4 minutes per pound, or until it reaches an internal temperature of 165-180°F.

Oil type: Peanut, corn, canola, cottonseed, safflower, soybean, or sunflower oil

When it comes to deep-frying a turkey, the type of oil you use is important. You'll want to select an oil with a high smoke point, which means it can be heated to high temperatures without breaking down and producing harmful compounds. Additionally, the oil's flavour and cost should be considered. Here's a detailed guide to help you choose the best oil for deep-frying your turkey:

Peanut Oil

Peanut oil is the traditional choice for deep-frying turkey and is favoured by many chefs. It has a high smoke point, allowing it to be safely heated to high temperatures. Peanut oil also has a neutral flavour and adds a crisp texture to fried foods. It can be reused three to five times if stored properly, and it will impart a richer flavour to your turkey each time.

Corn Oil

Corn oil is another option for deep-frying turkey, as it has a high smoke point of 410°F. It is safe for deep-frying and will not break down at the temperatures required for cooking turkey.

Canola Oil

Canola oil is a popular choice for deep-frying turkey due to its high smoke point. It has a neutral flavour and is relatively inexpensive. However, it is thinner than other oils, which can make it more prone to splatter. Canola oil may also be high in saturated fat, so consider your health before choosing this option.

Cottonseed Oil

Cottonseed oil is not commonly mentioned as an option for deep-frying turkey. However, it is likely safe to use as long as it has a smoke point above 425°F.

Safflower Oil

Safflower oil is an excellent choice for deep-frying turkey, with a smoke point of 510°F. It has a high smoke point, a neutral flavour, and is heat-stable, making it ideal for frying. Safflower oil is also rich in unsaturated fats and has antioxidant properties due to its vitamin E content.

Soybean Oil

Soybean oil is a versatile option for deep-frying turkey, with a smoke point of 450°F. It is safe for deep-frying and is often marketed as "vegetable oil." However, be sure to choose a product specifically meant for deep-frying, as some soybean oils may not have a high enough smoke point.

Sunflower Oil

Sunflower oil is another great choice for deep-frying turkey, with a smoke point of 450°F. It is safe for deep-frying and is likely to be marketed as "vegetable oil." Similar to soybean oil, ensure that the sunflower oil you choose is suitable for deep-frying.

Tips for Deep-Frying a Turkey:

• Always cook outdoors to avoid the release of harmful fumes.
• Use a large cooking vessel to completely submerge the turkey in oil.
• Heat the oil to 350°F before slowly lowering the turkey into it.
• Cook the turkey for 3–5 minutes per pound.
• Use a food thermometer to ensure the innermost parts of the turkey have reached at least 165°F.
• Let the turkey rest for about 20 minutes before carving to allow the juices to set.

Oil amount: Depends on turkey size; 3 gallons for 30 qt pot, 5 gallons for 15 lb turkey

When it comes to frying a turkey, the amount of oil you'll need depends on the size of the turkey and the pot you're using. As a general guideline, it's recommended to use 3 gallons of oil for a 30-quart pot. This amount of oil should be sufficient for frying smaller turkeys while ensuring that the entire bird is covered.

If you're frying a larger turkey, such as a 15-pound bird, you'll need a bigger pot and more oil. For a 15-pound turkey, it's best to use a pot that can accommodate 5 gallons of oil. This will ensure that the turkey is fully submerged for even cooking.

To determine the exact amount of oil needed, there's a handy trick you can use. First, place the uncooked turkey inside your fryer pot. Then, fill the pot with water until the turkey is completely covered or until the water reaches the maximum fill line. Remove the turkey and make a note of the water level. Now, you know how much oil you'll need – simply fill the pot with oil up to that same level.

Remember, it's crucial to have enough oil to cover the entire turkey, but be careful not to overfill the pot, as this could lead to dangerous spills or overflows. Always follow safety guidelines when deep-frying a turkey, including wearing protective gear and maintaining a safe distance from combustible structures.

Oil temperature: Heat to 375°F, cook at 350°F

Frying a turkey is a great way to prepare a delicious bird, but it requires careful handling of hot oil and compliance with safety procedures. Here is a step-by-step guide to heating the oil to 375°F and cooking at 350°F:

Step 1: Set Up the Turkey Fryer

Place the burner on a flat, level surface outdoors, away from any combustible structures. Keep children and pets at a safe distance. The setup should include a burner, stand, pot, thermometer, hanger or basket, and a lowering mechanism. You will also need to provide a propane tank. Ensure you follow the manufacturer's instructions for assembly.

Step 2: Determine Oil Quantity

Before adding the oil, conduct a test run with water to determine the required quantity. Place the thawed turkey into the fryer basket inside the pot and add water until the turkey is covered by about half an inch. Remove the turkey and basket, allowing the water to drain back into the pot. Mark the water level as a guide for the oil fill line. Alternatively, measure the amount of water and use that volume for oil.

Step 3: Heat the Oil

After washing and drying the pot, add oil up to the fill line. Turn on the burner and adjust it to medium-high heat. Continuously monitor the oil temperature with a thermometer attached to the side of the pot. Heat the oil to 375°F. This higher temperature compensates for the drop in temperature when you briefly turn off the burner and submerge the turkey.

Step 4: Prepare the Turkey

While the oil is heating, make an herb or spice rub and spread it under the skin of the turkey. You can also add seasonings inside the cavity and on top of the skin. Ensure the neck cavity is open, and make small slits through the skin where the legs meet the breast. This ensures good oil flow.

Step 5: Lower the Turkey into the Oil

Place the turkey on the poultry rack with the breast side down and legs up. Once the oil reaches 375°F, turn off the burner. Wear heavy-duty oven mitts and use the hook on the poultry rack to slowly lower the turkey into the oil using a stop-and-go method: lower the turkey an inch or two, then pull it back out, repeating until fully submerged.

Step 6: Fry the Turkey

Once the turkey is in the oil, turn the burner back on. Monitor the temperature and adjust the heat as needed to maintain an oil temperature of 350°F. Fry the turkey until an instant-read thermometer inserted into the fleshy part of the thighs and thickest part of the breasts registers at least 165°F. This typically takes about 3½ minutes per pound.

Step 7: Rest the Turkey

When the turkey reaches the desired temperature, carefully remove it from the oil using the hook and oven mitts. Transfer the turkey to a cutting board and let it rest for 20-30 minutes before carving and serving. Do not cover the turkey, as this will make the skin steam and lose its crispness.

Always prioritize safety when frying a turkey. Ensure the turkey is completely thawed, wear protective gear, and keep a fire extinguisher nearby. Do not leave the fryer unattended, and allow the oil to cool completely before moving or cleaning the setup.

Turkey prep: Season, marinade, or inject flavour

Injecting your turkey with a marinade is an effective way to ensure your seasonings penetrate deep into the meat, resulting in a juicy and flavourful meal. This method can save you time compared to brining, which can take up to 24 hours. Injecting your turkey with marinade can achieve similar results in just a few minutes.

How to Inject a Turkey with Marinade

You will need a meat injector, which consists of a large syringe with a thick needle. The marinade must be smooth and not too thick, or it will clog the needle. You can use any mix of herbs and spices that you believe will enhance the flavour of the turkey. However, since you cannot inject dry ingredients, you will need to blend your spices and mix them into oil, broth, or another liquid. Some cooks prefer mixing their herbs and spices into melted butter or duck fat. After combining your seasonings with the liquid, draw the mixture into your syringe and inject it into all parts of your turkey.

When to Inject a Turkey with Marinade

You can inject your turkey with marinade and cook it immediately after, or you can let the injected turkey rest for a few hours before cooking to allow the marinade to seep deeper into the meat. If you choose to wait, store your injected turkey in the fridge for no more than 36 hours before cooking.

Recommended Marinade Ingredients

• Salt
• Garlic powder
• Onion powder
• Dried thyme
• Black pepper
• Butter
• Lemon
• Olive oil
• Cajun seasoning
• Soy sauce
• Worcestershire sauce
• Beer
• Wine
• Chicken stock

To determine how much oil you need to deep fry your turkey, place the uncooked bird inside your fryer pot and fill the pot with water until it covers the turkey or meets the maximum fill line. Remove the turkey and make a note of the water level. Now, pour out the water and replace it with oil, filling it to the same level. As a general guideline, use 3 gallons of oil for a 30-quart pot and 3 1/3 gallons of oil for a 32-quart pot.

Safety Tips for Deep Frying a Turkey

• Always fry your turkey outdoors in an open space away from any combustible structures.
• Arrange the burner on a flat surface and keep children and pets away from the fryer at all times.
• Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
• Allow the oil to cool completely before moving or disposing of it.
• Never fry a frozen turkey, as this can cause the hot oil to boil over, leading to potential injuries and fires.
• Make small incisions under the turkey's neck, wings, and legs to allow oil to drain more quickly after frying.

Cooking time: 3–4 minutes per pound

When it comes to frying a turkey, timing is crucial to ensure a delicious, juicy, and tender result. The general rule of thumb is to fry your turkey for 3–4 minutes per pound. This means that a 12–14-pound turkey should be fried for approximately 40–50 minutes.

To achieve the perfect fry, there are several important steps to follow. Firstly, it is essential to select a suitable oil with a high smoke point, such as peanut, canola, vegetable, grapeseed, or safflower oil. This will allow you to heat the oil to high temperatures without it breaking down. Before frying, ensure your turkey is completely thawed, and remove any giblets or neck pieces. Thoroughly pat the turkey dry, as any remaining moisture can cause oil splatter. You can then season your turkey with your desired herbs and spices, taking care to spread them underneath the skin for maximum flavour.

When frying, always wear protective gear, including heavy-duty gloves and a sturdy apron, and ensure children and pets are kept at a safe distance. Use a specialised turkey-frying kit and a propane burner on a flat, open surface away from any combustible structures. Preheat your oil to 375°F (350°F if using a propane burner) and carefully lower your turkey into the oil using a stop-and-go method to avoid oil bubbling over. Fry your turkey for 3–4 minutes per pound, adjusting the heat as needed to maintain an oil temperature of 350°F.

Once your turkey reaches an internal temperature of 165°F in the thickest parts, it's done! Remove it from the oil and let it rest for 20–30 minutes before carving. Remember to dispose of your used oil properly, and never pour it down the sink or drain as it can cause clogging.

Frequently asked questions