Tiffany Haney
Deep-frying a turkey is a quick and tasty way to prepare this bird, but it can be dangerous if not done correctly. A 14-pound turkey is at the upper limit of what can be cooked whole, and it's important to follow safety precautions to avoid injury or fire. The turkey should be completely thawed and dried, and the oil should be heated to 350°F before slowly lowering the bird in. The general rule of thumb for cooking time is 3 to 5 minutes per pound, so a 14-pound turkey should take around 42 to 70 minutes to cook through.
| Characteristics | Values |
|---|---|
| Cooking time | 3 1/2 to 4 minutes per pound |
| Total cooking time | 49 to 60 minutes |
| Oil temperature | 350°F |
| Oil type | Peanut oil, canola oil, vegetable oil, safflower oil, or rice bran oil |
| Oil quantity | 3-4 gallons |
| Turkey weight | 14 pounds |
| Turkey preparation | Fully thawed, dried, and seasoned |
| Safety precautions | Wear protective clothing, keep children and pets away, fry outdoors, at least 10 feet from the house |
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What You'll Learn
Oil temperature: 350°F, preheat higher
Frying a 14-pound turkey is a great way to prepare a classic holiday centerpiece. The process involves deep-frying a whole turkey in hot oil, resulting in a crispy, golden-brown skin and tender, juicy meat. Here is a step-by-step guide to help you safely fry a 14-pound turkey with an oil temperature of 350°F:
Step 1: Prepare the Turkey and Oil
Before you begin, read all manufacturer instructions and warnings. Put on safety gloves, an apron, and goggles. Place the fully defrosted turkey on a lifter and attach the hook. Remove excess fat using kitchen shears and cut slits in the front of each leg to help the oil drain later. Pat the turkey dry with paper towels to remove any excess moisture. While the oil is preheating, make a spice rub and spread it underneath the turkey's skin.
Step 2: Preheat the Oil
Add 4-5 gallons of a neutral oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, or peanut oil, to the fryer. Turn on the burner and adjust the heat to reach an oil temperature of 350°F. Preheat the oil higher than 350°F, around 375°F, as the temperature will drop when you briefly turn off the burner and submerge the turkey.
Step 3: Lower the Turkey into the Oil
Once the oil reaches the desired temperature, slowly and carefully lower the turkey into the hot oil. This should be done inch-by-inch and very slowly to prevent boil-over or splashing. Go slowly enough that it takes about a minute to fully insert the turkey into the oil.
Step 4: Fry the Turkey
Monitor the temperature and adjust the heat as needed to maintain an oil temperature of 350°F. Fry the turkey for about 3 1/2 to 4 minutes per pound. For a 14-pound turkey, this should take approximately 49 to 56 minutes. The internal temperature of the turkey should reach at least 165°F. Check the temperature using an instant-read thermometer inserted into the fleshy part of the thighs and the thickest part of the breasts.
Step 5: Remove the Turkey from the Oil
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. Allow the turkey to rest for 20-45 minutes to ensure it reabsorbs its juices before carving.
Please note that frying a turkey involves heating oil to very high temperatures, so it is important to follow safety precautions and maintain a safe distance from the fryer at all times.
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Turkey prep: dry, season, brine, inject
A 14-pound turkey should cook in a fryer for around 40-50 minutes at 350 degrees Fahrenheit. It is recommended that you bring the oil to 375 degrees Fahrenheit before lowering the turkey into it, as the temperature will drop when you do so.
Dry
It is important to dry your turkey thoroughly before frying, as any water on the turkey can cause the oil to bubble up and overflow. Drying the turkey will also ensure that you get crispy skin.
Season
You can season your turkey by covering it with a dry rub, inside and out. You can also inject the turkey with a marinade to add flavor and moisture. A simple mixture of broth, butter, lemon, garlic, pepper, and salt can be used, or a base of butter and beer with added Worcestershire sauce, Tabasco, soy sauce, garlic powder, and onion powder.
Brine
Brining your turkey will make it juicy and tender. There are two types of brine: wet and dry. A wet brine saturates the turkey in saltwater, while a dry brine does not contain liquid and instead uses the salt and juices from the turkey itself. Aromatic ingredients like rosemary, thyme, sage, and savory can be added to a brine for extra flavor.
Inject
Injection marinades can be used for turkeys that will be roasted, grilled, smoked, or deep-fried. The marinade is injected into the meat with a large syringe, adding flavor and moisture from the inside. You can inject a turkey up to 36 hours before cooking.
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Cook time: 45-60 mins, 3.5-5 mins/lb
When frying a 14-pound turkey, it is recommended to cook it for 45 to 60 minutes, or 3.5 to 5 minutes per pound. It is important to note that this is a rough estimate, and you should always ensure that your turkey is cooked to a safe internal temperature of 165°F (74°C) by using a meat thermometer. The ideal spot to check the temperature is the thickest part of the breast or the meatiest part of the thigh, as these are the thickest parts of the turkey that cook the slowest.
To achieve the perfect deep-fried turkey, there are several steps to follow. Firstly, ensure your turkey is completely thawed and dried. Any water on the turkey can cause the oil to bubble up and overflow, and a frozen turkey can even explode in the fryer. Remove the neck and giblets from the cavity, and cut slits in the front of each leg to allow oil to drain more quickly after frying. You may also want to use a seasoning rub on the skin and inject a spicy marinade into the turkey for added flavour.
Before frying, prepare your outdoor fryer by filling it with oil, being careful not to exceed the maximum fill line. Put on protective clothing, including an apron, gloves, long-sleeved shirts, and goggles. Preheat the oil to 350°F (177°C), and slowly lower the turkey into the hot oil, ensuring it is fully submerged. This will cause the temperature of the oil to drop, so bring the temperature back up to 350°F and maintain it at this temperature while cooking.
Cooking a 14-pound turkey at 3.5 minutes per pound will take approximately 49 minutes, while cooking at 5 minutes per pound will take 70 minutes. Ensure the turkey is cooked through by checking the internal temperature. Once cooked, slowly remove the turkey from the fryer, allowing any extra oil to drain from the cavity, and place it on a rack in a pan or on paper towels. Let the turkey "rest" for 10 to 20 minutes before carving and serving.
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Safety: no frozen turkey, no lid, no kids/pets
Frying a 14-pound turkey is no small feat, and safety should be a top priority. Here are some detailed safety tips to keep in mind:
No Frozen Turkey: It is crucial to use a completely thawed and dried turkey. A frozen turkey can pose a significant danger as it can explode in the fryer due to ice and water expanding as they turn into gas. This can lead to oil splashing and overflowing, causing burns or other injuries. Always start with a fully defrosted bird, and pat it down with paper towels to remove any excess moisture.
No Lid: When frying a turkey, always leave the lid off. This is important because it helps prevent oil from bubbling up and overflowing. The absence of a lid allows steam to escape, reducing the risk of a pressure build-up that could lead to a spillover or, in extreme cases, an explosion.
Keep Kids and Pets Away: Deep-frying a turkey involves handling large amounts of scalding hot oil, which poses a severe safety hazard to children and pets. It is essential to establish a safety perimeter and ensure they are kept at a safe distance from the frying area. Keep them occupied or supervised elsewhere during the frying process to prevent any accidental burns or injuries.
Now, regarding the cooking time for a 14-pound turkey, the general rule of thumb is that it takes approximately 3.5 to 5 minutes per pound to cook. So, for a 14-pound turkey, you can estimate a cooking time of around 45 to 70 minutes. However, it is always best to use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165°F.
- Choose a safe location outdoors, at least 10 feet away from your house, and avoid frying under trees or on wooden structures.
- Always use a fryer with a thermostat and temperature control to monitor and adjust the temperature accurately.
- Wear protective clothing, including safety gloves, an apron, and goggles, to shield yourself from hot oil splatters.
- Use a turkey fryer with a hook or lifter to safely lower and lift the turkey into and out of the hot oil.
- Avoid overfilling the fryer with oil. Determine the correct amount of oil by placing the turkey in the pot, adding water until it barely covers the turkey, then using the same amount of oil.
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Thermometer: instant-read, 165°F+ internal
When frying a 14-pound turkey, it is important to ensure that it is cooked thoroughly to avoid foodborne illnesses. The best way to determine if your turkey is cooked is by using an instant-read thermometer.
An instant-read thermometer is a reliable tool for checking the internal temperature of your turkey. Insert the thermometer into the thickest part of the breast or the deepest part of the thigh, being careful to avoid the bone as it can give a false reading. Hold the thermometer still until the numbers stop increasing.
For a 14-pound turkey, the internal temperature should reach at least 165°F to be considered safe to eat. This temperature ensures that any harmful bacteria, such as Salmonella, are killed. The temperature may continue to rise after removing the turkey from the fryer, reaching 170°F or higher.
When checking the temperature, it is recommended to start about 30 minutes earlier than the per-pound cooking calculations indicate. For frying, this is estimated to be about 3 1/2 to 4 minutes per pound. Therefore, for a 14-pound turkey, it should take approximately 49 to 56 minutes. However, this is just a rough estimate, and the actual cooking time may vary.
By using an instant-read thermometer and aiming for an internal temperature of 165°F or higher, you can ensure that your 14-pound turkey is cooked thoroughly and safely.
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Frequently asked questions
A 14-pound turkey should cook for 45 minutes to 1 hour. It is recommended to cook a turkey for 3 to 5 minutes per pound. The time also depends on how crispy you like the skin.
Here are some safety tips for deep frying a turkey:
- Always wear protective clothing, including gloves, goggles, and long-sleeved shirts.
- Make sure your turkey is completely thawed before frying. A frozen turkey can explode in the fryer.
- Fry your turkey outdoors, at least 10 feet away from your house or any combustible materials.
- Do not fry under trees or on a wooden deck.
- Keep pets and children away from the frying area.
- Keep a fire extinguisher nearby.
The best oil for deep frying is peanut oil, as it has a high smoke point. If you or your guests have a nut allergy, you can use canola oil, vegetable oil, safflower oil, or rice bran oil.
