Outdoor Turkey Fryer: Oil Heating Time

Deep-frying a turkey is a quick and delicious way to prepare this holiday mainstay. The process takes less than two hours and results in a juicy, flavourful bird with a guaranteed crispy, golden brown skin. While the technique offers several advantages, it is important to prioritise safety when frying a turkey. This includes frying the turkey outdoors, ensuring it is completely thawed, and monitoring the temperature to prevent the oil from smoking or exceeding 400 degrees Fahrenheit. With the proper precautions in place, you can enjoy a delicious deep-fried turkey that is sure to impress.

Oil temperature

The ideal temperature for deep-frying a turkey is 350°F (177°C). The oil should be preheated to this temperature before the turkey is lowered into it. It is important to monitor the oil temperature throughout the frying process, as it may drop when the turkey is added. The burner should be turned up to maintain an oil temperature of 350°F during cooking.

When heating the oil, it is recommended to heat it slightly higher than the desired temperature to accommodate for the drop in temperature when the turkey is added. The oil can be heated to 375°F (191°C) or even 400°F (204°C), which is still below the smoking point of many cooking oils. However, the temperature should not exceed 450°F (232°C).

If the oil begins to smoke or exceeds 400°F (204°C), the burner should be turned off immediately, and the oil should be allowed to cool to 350°F (177°C) before proceeding.

Peanut oil is the most popular choice for deep-frying a turkey due to its high smoke point, neutral flavour, and ability to produce a crisp texture. Other suitable oils include refined avocado oil, safflower oil, refined soybean oil, sunflower oil, canola oil, corn oil, cottonseed oil, and vegetable oil (specifically types with a high smoke point).

It is important to choose an oil with a high smoke point, as this allows the oil to be heated to high temperatures without breaking down. Oils that break down will go rancid and ruin the flavour of the food.

The amount of oil needed will depend on the size of the turkey and the pot being used. As a general guideline, a 30-quart pot will require 3 gallons of oil, while a 32-quart pot will need 3 1/3 gallons. It is recommended to follow a specific recipe or instruction guide to determine the correct amount of oil for the chosen turkey size.

Oil smoke points

When deep-frying a turkey, it's important to choose an oil with a high smoke point. This is because oil with a high smoke point can be heated to a high temperature without breaking down. When oil breaks down, it can go rancid and ruin the flavour of your food.

• Peanut oil
• Refined avocado oil
• Safflower oil
• Refined soybean oil
• Sunflower oil
• Canola oil
• Corn oil
• Cottonseed oil
• Vegetable oil
• Grapeseed oil

It's worth noting that "vegetable oil" is a general label that can refer to soybean, canola, or grapeseed oils. If you opt for vegetable oil, be sure to choose one that is specifically meant for deep frying.

Turkey size

The amount of time it takes to heat the oil for deep-frying a turkey depends on the size of the bird. A larger turkey will take longer to cook and will require more oil to be heated.

For a 12-14 lb turkey, you will need approximately 4-5 gallons of oil and it should take around 30 minutes to heat the oil to the required temperature of 350°F. A 15 lb turkey will take 50 minutes to cook and a 20 lb turkey will take 60-75 minutes.

If you are frying a turkey that is over 15 lbs, it is recommended that you separate the white and dark meat before frying to ensure even cooking.

It is important to note that the cooking time may vary depending on how crisp you like your turkey skin. As a general rule, you can calculate deep-fried turkey cooking times at a rate of 3 minutes per pound plus 5 minutes.

When determining how much oil to use, it is crucial to ensure that the turkey is completely covered but that the oil does not spill over. You can use the water displacement method to determine the correct amount of oil: place the uncooked turkey inside the fryer pot and fill the pot with water until it covers the turkey. Then, remove the turkey and mark the water level. Fill the pot with oil up to the marked level.

Additionally, it is important to follow safety precautions when deep-frying a turkey. Always fry your turkey outdoors, on a flat, level surface, and away from any flammable structures. Make sure to wear protective gear, such as a BBQ apron, mitts, and shoes. Always have a fire extinguisher nearby in case of emergencies.

Turkey prep

Thawing and Drying the Turkey

Firstly, if you are starting with a frozen turkey, it is essential to allow it ample time to thaw before frying. Place the frozen turkey in the refrigerator for a few days, allowing approximately one day per 5 pounds of weight. This step is crucial for food safety and even cooking.

Once thawed, remove the wrapper and giblets from the turkey. You can reserve these for gravy if you like. Pat the turkey dry with paper towels. It is important to ensure that the turkey is thoroughly dried, as any remaining moisture can cause the oil to spatter or bubble violently when the turkey is lowered into the hot oil.

Seasoning and Marinades

While the oil is heating, prepare your turkey with your desired seasonings, marinades, or injections. You can rub the turkey with a dry rub of herbs and spices, such as thyme, rosemary, salt, pepper, and paprika. You can also inject marinade into the flesh to add extra flavor. Be careful to inject the marinade deep into the skin to avoid any remaining fluid on the surface, which can react with the hot oil.

Trussing the Turkey

Before frying, you will need to truss the turkey, which involves tying the wings and legs close to the body with kitchen or butcher's twine. This helps the turkey cook evenly and maintains a compact shape. It also ensures the skin crisps evenly during cooking. Begin by folding the wings underneath the body of the turkey, then use a long piece of twine to tie a knot around the spine and crisscross the legs. Finally, wrap the twine around the wings and tie a knot at the legs.

Lowering the Turkey into the Oil

When the oil has reached the desired temperature, it's time to lower the turkey into the fryer. This step should be done slowly and carefully to avoid oil overflow or splashing. Turn off the burner during this process to prevent any spilled oil from catching fire. Use the hook or basket provided with your turkey fryer kit to slowly lower the turkey into the hot oil. Once the turkey is fully submerged, turn the burner back on.

Cooking the Turkey

Monitor the temperature of the oil during cooking, adjusting the heat as needed to maintain a temperature of around 350°F. The cooking time will depend on the weight of your turkey, typically taking about 3-4 minutes per pound. For example, a 10-pound turkey will need to cook for approximately 40-50 minutes. Use a meat thermometer to check the internal temperature of the turkey. Dark meat should reach an internal temperature of 175°F to 180°F, while white meat should reach 165°F to 170°F.

Once the turkey has reached the desired internal temperature, slowly lift it from the oil and place it on a rack or paper towels to drain. Allow the turkey to rest for at least 20 minutes before carving and serving.

Safety

Frying a turkey is an exciting and adventurous way to cook a juicy, flavorful bird with a guaranteed crispy, golden-brown skin. However, it is important to follow safety precautions to avoid any accidents or fires. Here are some detailed safety tips for frying a turkey outdoors:

Location and Setup:

• Always fry your turkey outdoors in an open space, away from the house, garage, swing set, patio, or any other combustible structure. Choose a flat, level, and hard surface, at least 10 feet away from any buildings.
• Ensure the burner is arranged on a flat surface, and keep children and pets at a safe distance from the fryer at all times.
• Position the propane tank as far away from the fryer setup as possible, without stretching the gas line.
• Do not use the fryer in inclement weather, as rain or snow in the fry pot can be dangerous.
• Make sure there is nothing overhead near the flame or the pot.

Clothing and Equipment:

• Wear heavy-duty gloves, a BBQ apron, and protective shoes to shield yourself from hot oil and splatters.
• Have long, heavy-duty oven mitts ready for when you need to handle the turkey.
• Keep a fire extinguisher rated for grease fires nearby.
• Do not consume alcohol while operating the fryer.

Oil Considerations:

• Choose an oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil.
• Do not overfill the pot with oil. Mark the fill line by placing the turkey in the empty pot, covering it with water, and then removing the turkey. This will help prevent oil from overflowing when the turkey is added.
• Do not leave the fryer unattended once the flame is on. Keep an eye on the temperature, and turn down the heat if the oil starts smoking. Aim to cook at a steady 350 degrees Fahrenheit.
• Do not let the oil preheat for too long, and turn off the burner a few minutes before the turkey is done to aid in cooling.
• Allow the oil to cool completely (overnight is best) before moving, cleaning, or disposing of it.

Turkey Preparation:

• Ensure your turkey is completely thawed before frying. A frozen turkey can be dangerous and cause the oil to overflow or explode.
• Remove the neck and giblets from the turkey's cavities.
• Dry the turkey thoroughly, inside and out, to prevent oil splatters.
• Avoid using a wet brine or marinade, as excess moisture can lead to dangerous flare-ups when submerging the turkey.
• Do not attempt to fry a stuffed turkey. Cook the stuffing separately.

By following these safety guidelines, you can enjoy a delicious deep-fried turkey without any mishaps.

Frequently asked questions