Frying A Turkey: How Long Does It Take?

Deep-frying a turkey is a great way to get a juicy, tender bird with a crispy, golden-brown skin. It is also a lot faster than traditional roasting methods, taking just a fraction of the time. However, it does come with some cautions and potential hazards, so it is important to follow directions carefully and take the necessary safety precautions.

The first step is to measure the oil level. Place the turkey in the empty, cool fryer pot and fill the pot with water until the turkey is fully submerged, then mark the water level on the outside of the pot. This is your fill line. Discard the water and dry the pot.

Next, set up the turkey fryer and heat the oil. Place the pot on the burner and add oil up to the fill line. Turn the burner on and heat the oil to 350°F.

While the oil is heating, prepare the turkey. Remove any giblets and pat the turkey dry, inside and out. Apply a dry rub of seasonings underneath the skin and inside the cavity.

Once the oil is hot enough, slowly lower the turkey into the oil using a stop-and-go method to prevent the oil from bubbling up and overflowing. Turn the burner back on and adjust the heat to maintain an oil temperature of 350°F.

Fry the turkey for about 3 to 5 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the thighs and breasts registers an internal temperature of at least 165°F.

Once the turkey is done, slowly lift it from the pot and place it on a rack or paper towels to drain. Let the turkey rest for 20 to 30 minutes before carving and serving.

How to prepare a turkey for deep frying

Deep-frying a turkey is a great way to prepare a delicious bird, but it can be a little daunting if you've never done it before. Here's a step-by-step guide on how to prepare a turkey for deep frying:

Thaw the Turkey

It is very important to ensure that your turkey is completely thawed before frying. A frozen turkey can cause the hot oil to boil over, which can be dangerous and lead to fires. Plan for about 24 hours of thawing time for every 4 to 5 pounds of turkey. Place the turkey in a pan or lined refrigerator drawer to catch any moisture.

Prepare the Turkey

Unwrap the turkey and remove the neck, giblets, and any excess skin or fat. Check the cavities and joints for any hidden ice crystals and pat the turkey dry with paper towels, both inside and out. Moisture is the enemy when deep-frying, as it can cause the oil to spatter.

Brine the Turkey (Optional)

Dry brining is recommended for deep-fried turkeys as it helps to dry out the skin and lock in moisture, resulting in safer frying and juicier meat. Season the turkey with kosher salt, inside and out, and let it absorb the salt for at least 24 hours in the refrigerator. If space allows, leave the turkey uncovered to further dry out the skin.

Season the Turkey

You can inject the turkey with a marinade and/or apply a dry rub. For the injection marinade, you can use a combination of spices (e.g. thyme and sage), Worcestershire sauce, garlic salt, and onion salt. For the dry rub, use a combination of garlic salt, seasoning salt, and freshly ground pepper. Make sure to coat all surfaces, including the cavity of the turkey. Wrap the turkey in cling wrap and let it marinate for at least an hour, but preferably 24 hours.

Prepare the Frying Area

Deep frying a turkey requires a lot of specialized equipment and should always be done outdoors in an open space, away from any combustible structures. You will need a turkey frying kit, which typically includes a large pot, a propane burner, a poultry rack with a hook, and a deep-fry thermometer. In addition, you will need heavy-duty oven mitts, an instant-read meat thermometer, and a fire extinguisher. Set up the burner on a flat surface and ensure children and pets are kept at a safe distance.

Heat the Oil

Fill the pot with oil up to the fill line, as determined by your previous test run with water. Peanut oil, canola oil, vegetable oil, grapeseed oil, and safflower oil are all good choices due to their high smoke points. Heat the oil to 350°F, but slightly higher is okay as the temperature will drop when you submerge the turkey.

Lower the Turkey into the Oil

Place the seasoned turkey on the poultry rack with the breast side down and the legs up. Turn off the burner and slowly lower the turkey into the oil using the hook. Take your time and use a stop-and-go method to prevent the oil from bubbling over. Once the turkey is fully submerged, turn the burner back on and adjust the heat to maintain an oil temperature of 350°F.

Fry the Turkey

Deep-fried turkey typically cooks at about 3½ minutes per pound. For example, a 12-pound turkey will take around 42 minutes to reach the desired internal temperature.

Check for Doneness

Turn off the burner and use the hook to slowly lift the turkey from the oil. Check the internal temperature of the turkey with an instant-read thermometer. The thickest part of the thigh and the breasts should register at least 165°F. If the turkey is not done, slowly lower it back into the oil and continue cooking.

Rest the Turkey

Once the turkey reaches the desired temperature, carefully remove it from the oil and place it on a cutting board or platter. Let the turkey rest for about 20 minutes before carving and serving.

Remember to always follow safety precautions when deep-frying a turkey and never leave the fryer unattended. Enjoy your delicious, juicy, and crispy deep-fried turkey!

How to set up a turkey fryer

Setting up a turkey fryer requires careful preparation and attention to safety. Here is a step-by-step guide on how to set up a turkey fryer:

Choose the Right Location:

Select an open, outdoor space with good ventilation. Ensure the area is flat, level, and has a hard, non-flammable surface, such as concrete. Maintain a distance of at least 10 feet from any structures, vehicles, or flammable materials. Never set up a fryer indoors or under a canopy.

Gather the Necessary Equipment:

You will need a turkey fryer with a burner, stand, pot, thermometer, basket or hanger, and a lowering mechanism. Additionally, you will need a propane tank, a fire extinguisher rated for grease fires, a BBQ apron and mitts, protective shoes, and heat-resistant gloves.

Assemble the Fryer:

Follow the manufacturer's instructions to assemble the stand and burner. Ensure the fryer is stable and secure. Position the propane tank at a safe distance from the fryer, connecting the fryer's gas line to the tank. Make sure there is nothing overhead that could come into contact with the flame or pot.

Determine the Amount of Oil:

Before adding oil, conduct a test run using water. Place the thawed turkey into the fryer basket and put it in the pot. Add water until it covers the top of the turkey 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 amount of oil needed.

Prepare the Turkey:

Ensure your turkey is completely thawed and fresh. Remove the wrapper, neck, and giblets, and pat the turkey dry inside and out. Check for any pockets of ice, especially around joints and rib bones. Remove any excess fat. You can also add seasonings, marinades, or injected flavors according to your recipe.

Preheat the Oil:

Preheat the oil to 350-375° F. Attach a thermometer to the side of the pot to monitor the temperature. Do not leave the fryer unattended during this process.

Lower the Turkey into the Oil:

Once the oil reaches the desired temperature, turn off the burner. Place the seasoned turkey into the basket and slowly lower it into the hot oil. If using a hanger instead of a basket, skewer the turkey securely and carefully lower it into the oil without dropping it.

Cook the Turkey:

Turn the burner back on and cook the turkey for about 3 to 5 minutes per pound. For example, a 10-pound turkey will take around 40-50 minutes. Dark meat should reach an internal temperature of 175-180° F, while white meat should reach 165-170° F. Use a meat thermometer to ensure the meat is cooked thoroughly.

Safety Precautions:

Always follow safety precautions when using a turkey fryer. Never fry a frozen turkey, as it can cause the oil to boil over. Do not drink alcohol while operating the fryer, and ensure children and pets are kept away from the area. Always have a fire extinguisher nearby and never leave the fryer unattended.

Safety tips for deep frying a turkey

Deep-frying a turkey is a great way to get a delicious, tender, and juicy bird, but it can also be dangerous if not done properly. Here are some safety tips to follow when deep frying a turkey:

Location and Setup:

• Always use a turkey fryer outdoors, on a flat, level, and hard surface, such as concrete, that is at least 10 feet away from any buildings, vehicles, decks, trees, or other structures.
• Never use a fryer on a wooden deck, under a patio cover, in a garage, or any enclosed space.
• Make sure there is nothing overhead near the flame or the pot.
• Keep children and pets away from the fryer at all times.
• Do not drink alcohol while operating the fryer.
• Never leave the fryer unattended, even for a moment.
• Plan on being outside for a couple of hours.

Equipment and Clothing:

• Always wear a BBQ apron, protective shoes, and mitts or heat-resistant gloves when working with a fryer.
• Use a fryer with thermostat controls to prevent the oil from overheating.
• Position at least one fire extinguisher rated for grease fires near the fryer setup.
• Keep protective equipment, such as goggles and long sleeves, within reach in case of splatter.

Oil:

• Do not overfill the pot with oil. The oil level should be at least 3-5 inches below the top of the pot to prevent boiling over.
• Use peanut or canola oil, or another oil with a high smoke point, such as safflower or corn oil.
• Preheat the oil to 350-375°F before adding the turkey.
• If the oil starts to smoke or exceeds 400°F, turn off the burner and wait for it to cool to 350°F.
• Allow the oil to cool completely before moving or cleaning the fryer.

Turkey Preparation:

• Use a fresh turkey or completely thaw a frozen turkey before frying. Never fry a frozen turkey.
• Remove the wrapper, neck, giblets, and any excess fat from the turkey.
• Thoroughly pat the turkey dry, inside and out, with paper towels. Moisture is a danger when deep-frying.
• Do not stuff the turkey before frying. Cook the stuffing separately.
• Season the turkey with any desired seasonings, marinades, or injected flavors.
• Tuck the legs and make small incisions under the neck, wings, and legs to allow oil to drain.
• Slowly lower the turkey into the oil. Do not drop it, as this can cause splashed oil burns or fires.
• Cook the turkey for 3-5 minutes per pound, or until the internal temperature reaches 165-170°F for white meat and 175-180°F for dark meat.
• When the turkey is done, slowly lift it from the pot and place it on a rack in a pan or on paper towels to drain and cool.

How to deep fry a turkey outdoors

Deep-frying a turkey is a great way to get delicious, tender meat with a crispy skin. It's also a lot faster than roasting a turkey, so you can spend less time cooking and more time enjoying the holiday with your loved ones. Here's a step-by-step guide on how to deep fry a turkey outdoors:

Planning and Preparation:

Before you begin, make sure you have all the necessary equipment and a detailed understanding of the process. Deep-frying a turkey requires specific equipment and safety precautions.

• Equipment: You'll need a turkey fryer kit, which typically includes a burner, stand, pot, thermometer, and a hanger or basket with a lowering mechanism. Additionally, you'll want heavy-duty oven mitts, a long-stemmed lighter, a fire extinguisher, baking sheets, roasting pans, and heat-resistant gloves.
• Safety: Deep-frying a turkey can be dangerous if not done properly. Always fry your turkey outdoors, in an open space away from any buildings, flammable structures, or combustible surfaces. Keep children and pets away from the fryer at all times. Ensure you have a fire extinguisher nearby, specifically one rated for grease fires. Do not attempt to fry a frozen turkey, as it can cause the hot oil to boil over, leading to potential fires or injuries.
• Oil: Choose an oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, or peanut oil. The amount of oil needed depends on the size of your turkey and your pot. As a general rule, you'll need approximately 3-5 gallons of oil for a 12-14 lb. turkey in a 30-quart pot.
• Turkey: Your turkey should be completely thawed before frying. Remove any giblets or neck, and ensure the turkey is dry, both inside and out. Moisture can cause oil to spatter, so pat the turkey with paper towels to remove any excess moisture.

Frying the Turkey:

• Measure the Oil Level: Before adding oil, place the turkey in the empty pot and fill it with water until the turkey is fully submerged, with water rising about 2 inches above the bird. Remove the turkey, mark the water level (your fill line), and then discard the water. This ensures that when you add oil, it won't overflow when you lower the turkey.
• Set Up the Turkey Fryer: Place the burner on a flat surface, away from any combustible structures. Attach the fryer's gas line to the propane tank, positioning the tank as far away from the fryer as possible without stretching the hose. Add oil up to the fill line you marked earlier.
• Heat the Oil: Turn on the burner and heat the oil to 375°F. Depending on the outdoor temperature, this should take around 30 minutes. It's important to monitor the oil temperature to ensure it doesn't exceed 450°F.
• Prepare the Turkey: While the oil is heating, make a dry rub with your choice of herbs and spices. Spread the rub underneath the turkey's skin, on the meat of the breasts, thighs, and drumsticks. You can also add the rub inside the turkey cavity and on top of the skin. Cut small slits through the skin where the legs meet either side of the breast to ensure good oil flow.
• 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. Wearing an apron and heavy-duty oven mitts, use the hook to slowly lower the turkey into the oil using a stop-and-go method. Lower the turkey 1-2 inches, then pull it back out, repeating until it's fully submerged. This prevents the oil from bubbling over.
• Fry the Turkey: Once the turkey is in the oil, turn the burner back on and adjust the heat to maintain an oil temperature of 350°F. Fry the turkey for about 3-5 minutes per pound. For a 12-14 lb. turkey, this should take around 40-50 minutes.
• Check the Internal Temperature: Turn off the burner and use the hook to slowly lift the turkey from the oil. Check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of the thighs and breasts. The turkey is done when it reaches an internal temperature of at least 165°F. If it hasn't reached the desired temperature, slowly lower it back into the oil and continue cooking.
• Rest the Turkey: Once the turkey reaches the correct internal temperature, carefully remove it from the oil and transfer it to a cutting board. Let the turkey rest for 20-30 minutes before carving and serving. Do not cover the turkey, as this will cause the skin to steam and lose its crispness.

Deep-frying a turkey requires careful planning and attention to safety, but the end result is well worth it. Always remember to put safety first and enjoy your delicious, juicy, deep-fried turkey!

How to deep fry a turkey indoors

Deep-frying a turkey is a great way to get a crispy texture and delicious flavor. Here is a step-by-step guide to deep-frying a turkey indoors:

Preparation:

• Ensure your turkey is completely thawed or use a fresh turkey.
• Remove the wrapper, neck, and giblets from the turkey.
• Pat the turkey dry with paper towels.
• Add oil to the electric fryer, ensuring you do not exceed the maximum fill line.
• Preheat the oil in the fryer to 375° F.
• While the oil is heating, prepare the turkey with any desired seasonings, marinades, or injected flavors. Tuck the legs.

Cooking:

• Once the oil is heated, place the basket in the fryer for 30 seconds.
• Remove the basket from the oil, place the turkey in the basket, and slowly lower it into the fryer. The turkey may not be completely immersed in the oil, which is fine as long as it reaches the proper end temperature.
• Set the timer and cook the turkey for about 3 to 4 minutes per pound.
• Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to 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.
• Let the turkey stand for 20 minutes before removing it from the rack or basket and carving.

Safety Tips:

• Always use an electric fryer indoors, and follow the manufacturer's instructions carefully.
• Do not exceed the maximum fill line when adding oil to the fryer.
• Never leave the fryer unattended.
• Avoid drinking alcohol while operating the fryer.
• Keep children and pets away from the fryer at all times.
• Ensure there is a fire extinguisher nearby, rated for grease fires.

Frequently asked questions