Tillie Doyle
Deep-frying a turkey is a quick and tasty way to prepare this holiday mainstay. The cooking time depends on the weight of the turkey and the desired crispiness of the skin. For an 18-pound turkey, it is recommended to separate the legs and thighs from the breast and fry them separately. The turkey should be fully thawed and submerged in oil heated to 350 degrees Fahrenheit. The general cooking time is 3.5 to 4 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit in the breast and 170 to 175 degrees Fahrenheit in the thickest part of the thigh.
| Characteristics | Values |
|---|---|
| Time | 3.5-4 minutes per pound |
| Oil temperature | 350°F |
| Turkey temperature | 165°F |
| Turkey weight | 18 pounds |
| Pot size | 30-34 quarts |
| Oil type | Peanut oil |
| Safety equipment | Goggles, gloves, long-sleeved shirts, aprons, protective shoes |
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What You'll Learn
Deep-frying an 18-pound turkey takes 63-72 minutes
Deep-frying a turkey is a great way to seal in moisture, leaving you with tender meat and perfectly crispy skin. It's also a lot less greasy than you might expect, as the turkey doesn't absorb much oil. It's important to remember that the cooking time for deep-frying a turkey is very different from roasting one.
For an 18-pound turkey, you'll need to deep-fry it in parts. Separate the legs and thighs from the breast and fry them separately. This is because, for a whole turkey, you'd need a pot that's 30 to 34 quarts in size, which is quite large. If you have a smaller pot, frying the bird in parts will prevent hot oil from spilling over the sides and catching fire.
When deep-frying, the oil should be preheated to 350 degrees Fahrenheit. The general rule of thumb is to then fry the turkey for 3.5 to 4 minutes per pound. For an 18-pound turkey, this would mean a cooking time of 63 to 72 minutes. However, this is just a rough estimate, and you should always use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F. The best place to check the temperature is in the thickest part of the thigh, as it's one of the thickest parts of the turkey and cooks the slowest.
Before frying, make sure your turkey is completely thawed, with no ice crystals remaining. You should also remove any excess fat and cut slits in the front of each leg to allow the oil to drain more quickly. When you're ready to fry, slowly lower the turkey into the bubbling oil, being careful to prevent boil-over or splashing. Once the turkey is cooked, slowly remove it from the fryer and let any extra oil drain from the cavity.
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Use a pot of at least 30 quarts
To deep fry an 18-pound turkey, you will need to separate the legs and thighs from the breast and fry them separately, as the turkey will not fit in the pot whole. You should also cook the stuffing separately. Make small incisions under the neck, wings, and legs to allow the oil to drain more quickly after frying.
Before frying, make sure your turkey is completely thawed, with no ice crystals remaining. This will take several days, with at least one day in the fridge for every 4 to 5 pounds of turkey. You can use this time to dry brine the turkey by seasoning it with kosher salt and letting it absorb the salt in the fridge for at least 24 hours. Remove the turkey from its packaging and pat it very dry with paper towels inside and out.
To determine how much oil to use, place the turkey in the pot and cover it with water, ensuring the bird is covered by about an inch of water and that there are 3 to 5 inches from the top of the water to the top of the pot. Mark the water level with a Sharpie, and use this as your oil fill line. Choose an oil with a high smoke point, such as peanut oil, to reduce the risk of it catching fire.
When you are ready to fry, preheat the oil to 350 degrees Fahrenheit. Put on safety gloves, an apron, and goggles, and slowly lower the turkey into the pot, taking about a minute to fully insert it into the oil. This will help prevent boil-over or splashing. Once the turkey is fully submerged, fry it for about 3 1/2 to 4 minutes per pound. For an 18-pound turkey, this will take approximately 63 to 72 minutes.
When the time is up, slowly remove the turkey from the fryer, letting any extra oil drain from the cavity. Check the temperature of the turkey using a probe thermometer. The internal temperature should be at least 165 degrees Fahrenheit in the thickest part of the thigh or breast. If the temperature is not high enough, lower the turkey back into the oil and continue cooking. Once the turkey is fully cooked, place it on a platter or pan, or on paper towels to drain. Let the turkey rest for about 20 to 30 minutes before carving and serving.
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Preheat oil to 350°F
Preheating the oil to 350°F is an important step in the process of deep-frying a turkey. This temperature ensures that the turkey cooks thoroughly and safely. The oil should be heated to 350°F before adding the turkey to the fryer. This can take between 45 minutes to an hour, depending on the amount of oil used. It is recommended to use a thermometer to monitor the oil's temperature. Attach the thermometer to the side of the pot, ensuring that the tip is submerged but not touching the pot's walls.
While the oil is preheating, you can prepare the turkey. It is important to ensure that the turkey is completely thawed and brought to room temperature before placing it in the fryer. Remove any excess moisture from the turkey by patting it down with paper towels. Using kitchen shears, trim any excess fat and cut slits in the front of each leg. Some sources recommend placing the turkey in the fryer basket breast side up, while others suggest lowering the turkey into the pot without a basket.
When the oil reaches the desired temperature of 350°F, it's time to carefully and slowly lower the turkey into the hot oil. This step should be done gradually to prevent oil spills and splashing. If using a basket, lower the basket into the pot first, then place the turkey inside before fully submerging it in the oil. If your fryer has a hanger instead of a basket, skewer the turkey securely with the hanger's hook before carefully lowering it into the oil.
Once the turkey is fully submerged, you can begin timing the cooking process. The general rule of thumb is to cook the turkey for about 3 1/2 to 4 minutes per pound. For an 18-pound turkey, this would translate to approximately 63 to 72 minutes of cooking time. However, it is important to use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature. The thickest parts of the breast, thigh, and wing should reach an internal temperature of at least 165°F.
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Check the internal temperature
An 18-pound turkey will take about 63 to 72 minutes to cook through when deep-fried. This is based on the general rule of thumb that a turkey should be deep-fried for 3 1/2 to 4 minutes per pound. However, it's important to note that this is just a rough estimate, and the best way to ensure your turkey is cooked is to check its internal temperature.
To check the internal temperature of your turkey, you will need a thermometer. You can use a probe thermometer, a digital probe thermometer, or an instant-read thermometer. Remove the thermometer from the fryer before lowering the turkey into the pot. Put on safety gloves, an apron, and goggles. Slowly lower the turkey into the pot, making sure to go inch-by-inch, which will take about a minute. Once the turkey is fully submerged, deep-fry it for about 3 1/2 to 4 minutes per pound.
When the time is up, slowly remove the turkey from the fryer, letting any extra oil drain from the cavity. Then, check the internal temperature of the turkey. The best place to check the temperature is in the thickest or meatiest part of the thigh, as this is one of the thickest parts of the turkey and cooks slowly. The internal temperature of the dark meat should be between 165°F and 175°F. White meat should be cooked to an internal temperature of 165°F to 170°F. If the internal temperature has not reached the desired level, lower the turkey back into the oil and continue cooking.
Once the turkey has reached the desired internal temperature, carefully remove it from the fryer and place it on a platter or baking sheet. Let the turkey rest for 20 to 30 minutes before carving.
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Safety precautions are important
To cook an 18-pound turkey in a deep fryer, it is recommended to fry it for about 3 1/2 to 4 minutes per pound. This means that an 18-pound turkey will take approximately 63 to 72 minutes to cook through. It's important to note that this is just a rough estimate, and you should always use a meat thermometer to ensure that the turkey is cooked to a safe internal temperature of 165°F.
Deep-frying a turkey can be dangerous if proper safety precautions are not taken. Here are some important safety tips to follow:
Choose a Safe Location
Select a safe location for your deep fryer that is outdoors, flat, dry, and away from any structures, wooden decks, or trees. The burner should be placed on a solid, level surface, and the propane tank should be at least 2 feet away from the burner. Avoid operating the fryer in the rain or snow.
Prepare the Turkey Properly
It is important to completely thaw and pat dry your turkey before placing it in the fryer. Make sure there is nothing holding the legs of the turkey together, and remove any excess fat using kitchen shears. Do not stuff the turkey before frying.
Handle Oil with Care
Use an oil with a high smoke point, such as peanut oil, to reduce the risk of it catching fire. Avoid overfilling the fryer with oil, as this can lead to spillovers. Pay close attention to the oil temperature and ensure it does not exceed 375°F. If the oil starts smoking, turn off the fryer immediately.
Wear Protective Gear
Hot oil can be dangerous, so it is important to wear protective clothing, including gloves, goggles, and long-sleeved shirts.
Never Leave Unattended
Never leave the fryer unattended while in use. Keep children and pets away from the fryer at all times.
Have a Fire Extinguisher Handy
Keep a grease-rated fire extinguisher nearby in case of any fires or emergencies.
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Frequently asked questions
It takes 63 to 72 minutes to cook an 18-pound turkey in a deep fryer.
The general rule of thumb is to deep fry a turkey for 3 1/2 to 4 minutes per pound.
The oil should be preheated to 350 degrees Fahrenheit, and the internal temperature of the turkey should reach at least 165 degrees Fahrenheit.
Here are some important safety tips:
- Always wear protective clothing, including gloves, goggles, and long-sleeved shirts.
- Choose an oil with a high smoke point to prevent overheating.
- Never fry a frozen turkey as it can cause the hot oil to boil over, leading to potential injuries and fires.
- Keep a fire extinguisher nearby in case of an emergency.
Here are some key preparation tips:
- Completely thaw the turkey before frying.
- Remove any excess moisture by patting the turkey dry with paper towels.
- Season the turkey according to your preference.
- Tuck the wings under the turkey and tie the legs together to promote even cooking.
