Tiffany Haney
Deep-frying a turkey is a cooking method that can deliver an incredibly juicy bird with the crispiest skin imaginable. It is also a good way to free up your oven during Thanksgiving. However, it is important to exercise caution when frying a turkey, as there is a risk of burning down houses and staining surfaces. The key to a perfectly fried turkey is to ensure that it is fully thawed before frying, as an unthawed turkey can explode in the fryer. The cooking time for a fried turkey is approximately 3 to 5 minutes per pound, and the internal temperature should reach 165°F in the thickest parts of the bird.
How long to cook in a turkey fryer
| Characteristics | Values |
|---|---|
| Time taken to cook | 3-5 minutes per pound |
| Oil temperature | 325-375° F |
| Internal temperature of dark meat | 175-180° F |
| Internal temperature of white meat | 165° F |
| Time to rest after cooking | 20-30 minutes |
| Time taken to heat oil | Depends on oil type |
| Time taken to thaw turkey | 1 day per 5 pounds |
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What You'll Learn
Turkey fryer safety precautions
Firstly, it is crucial to choose a suitable location for frying. Always place the fryer outdoors, on a level surface of dirt or grass, away from homes, garages, wooden decks, trees, and other structures. Avoid frying on concrete as it can be stained by oil spills. Be cautious of the weather and avoid operating the fryer in the rain or snow. Ensure there is adequate ventilation and keep children and pets away from the cooking area.
Secondly, carefully prepare the turkey. Remove the wrapper, neck, and giblets, and pat the turkey dry. It is important to never fry a frozen turkey as ice or water mixing with hot oil can cause flare-ups. Follow the manufacturer's instructions for proper defrosting and drying. Smaller turkeys, typically 8 to 10 pounds, are recommended for frying. Do not stuff the turkey before frying, but you can inject it with marinade, coat it with breading, or season it with a rub.
Thirdly, use the correct amount and type of oil. Measure the oil level by placing the thawed turkey in the fryer basket, adding water until the turkey is barely covered, and then marking the water line as a guide. Use oils with high smoke points such as peanut, refined canola, corn oil, rice oil, or sunflower oil. Always follow the manufacturer's instructions to avoid overfilling the fryer with oil.
When frying, never leave the fryer unattended. Keep a fire extinguisher nearby in case of emergencies. Ensure there are at least two people handling the turkey when lowering and raising it into the oil to prevent tipping or spilling. Before turning on the burner, ensure the oil temperature is correct—around 375° F for most recipes. Slowly lower the turkey into the oil, then turn the burner back on. Cook for approximately 3 to 4 minutes per pound, checking the internal temperature with a food thermometer. The turkey is done when the dark meat reaches 175° F to 180° F and the white meat reaches 165° F to 170° F.
Finally, practice safe oil disposal. Allow the oil to cool completely before disposing of or storing it. Wash your hands, utensils, equipment, and surfaces that have come into contact with raw turkey and hot oil. Do not pour used oil down the drain.
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How to prepare the turkey
Preparing your turkey for frying is a crucial step in the cooking process. Here is a step-by-step guide on how to prepare your turkey for frying:
Thawing and Injecting
Firstly, ensure your turkey is fully thawed. If you have a frozen turkey, this will take a few days in the fridge, approximately one day per 5 pounds of turkey. It is important to never put an unthawed turkey into a fryer, as it can be dangerous and lead to unwanted explosions. Once thawed, remove the wrapper and neck, and discard the giblets, although you may want to keep them for gravy.
Marinating and Seasoning
You can now choose to inject your turkey with a marinade. This adds flavour and moisture to the meat. About one cup of marinade is needed for an 8- to 10-pound turkey, with two-thirds injected into the breast and one-third into the rest of the turkey. You can also rub the turkey with seasonings or a dry rub. If you choose to inject your turkey, it is best to do this the night before frying to allow the flavours to develop.
Drying and Breading
Before frying, pat the turkey dry with paper towels. You can then coat the turkey with breading if desired.
Safety Precautions
It is important to follow safety guidelines when preparing your turkey for frying. Always ensure the turkey is fully thawed, and never leave the fryer unattended. Frying a turkey can be dangerous, so it is important to be cautious and follow instructions carefully.
Oil Preparation
When preparing your turkey, you can also prepare your oil. Heat the oil to a temperature between 275 and 375 degrees Fahrenheit. The exact temperature will depend on your oil and fryer, but it should be well below the smoking point of the oil. Peanut oil, for example, has a smoking point of around 450 degrees Fahrenheit. Use this time to also determine how much oil you will need. Place the turkey in the basket and then into the fryer. Add water until the turkey is barely covered. Remove the turkey and mark the water line. This will be your guide for how much oil to use.
Your turkey is now prepared and ready for frying! Remember to always exercise caution when frying a turkey and follow the instructions provided with your fryer.
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How to prepare the fryer
Preparing the fryer for turkey frying requires careful attention to safety. It is important to place the fryer on a level dirt or grassy area, away from homes, garages, and wooden decks, which can catch fire. Concrete surfaces should also be avoided as they can be stained by the oil.
Before filling the fryer with oil, it is important to determine the right amount of oil needed. One method is to place the thawed turkey in the fryer basket and then into the fryer. Add water until the turkey is barely covered, then remove the turkey and mark the water line. The fryer can then be dried and filled with oil up to the marked line. Another method is to fill the fryer with water to the first fill line, cover the turkey in an airtight bag, and submerge it in the water to ensure it does not overflow when placed in the hot oil. Mark the water line, dry the pot, and fill it with oil to the marked line.
It is recommended to use oils with high smoke points, such as peanut, refined canola, corn, rice, or sunflower oil. The oil should be preheated to a temperature between 275 and 375 degrees Fahrenheit, depending on the recipe and oil used. Some recipes suggest heating the oil to a higher temperature, around 400 degrees Fahrenheit, to accommodate for the drop in temperature when the cold turkey is added. However, this exceeds the temperature regulator on some fryers, so caution should be exercised to avoid smoking oil, which can lead to fire.
While the oil is heating, the turkey should be prepared. It is important to ensure that the turkey is completely thawed before frying, as an unthawed turkey can explode in the fryer. This process can take several days in the fridge, about one day per 5 pounds of turkey. The neck and giblets inside the bird should be removed and can be retained for making gravy. The turkey can then be injected with a marinade, coated with breading, or seasoned with a rub. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, with two-thirds injected into the breast and one-third into the rest of the turkey.
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Cooking time and temperature
To ensure your turkey is cooked to perfection, it's best to use a meat thermometer to monitor its internal temperature. The internal temperature of the turkey should reach at least 165 °F in the thickest part of the breast, the innermost portion of the wing, and the innermost part of the thigh. Dark meat, such as the thigh, should reach an internal temperature of 175 °F to 180 °F, while white meat, like the breast, should be cooked to an internal temperature of 165 °F to 170 °F.
It's important to note that the temperature of the oil you're frying in also plays a significant role. You should preheat your oil to around 325 °F to 375 °F before carefully lowering your turkey into the fryer. The oil temperature will drop once you add the turkey, so starting with a higher temperature ensures that the oil remains hot enough during the cooking process.
Additionally, the size of the turkey matters. Smaller turkeys, typically ranging from 8 to 10 pounds, are best for frying. Larger turkeys may not fit in standard turkey fryers, and they also increase the risk of burning the skin. It's recommended to stay well below the maximum size specified by your fryer, as smaller birds will cook more evenly.
Remember, safety should always come first when deep-frying a turkey. Always follow the instructions provided with your turkey fryer, and never leave the fryer unattended. It's also crucial to choose a safe location for frying, avoiding indoor areas, garages, wooden decks, or concrete surfaces. By following these guidelines for cooking time and temperature, you'll be well on your way to enjoying a delicious and safely cooked fried turkey.
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Resting and serving the turkey
Let the turkey stand for 20 minutes before removing it from the rack or basket to carve. If you want to completely drain excess moisture, place the turkey on an empty can, bottle, or tube pan and refrigerate it, uncovered, overnight.
Deep-fried turkey is extremely tender and flavorful, with perfectly crisp skin. It is also a great way to free up oven space if you're preparing a large meal, such as Thanksgiving dinner. However, it is important to note that deep-frying a turkey does not produce any drippings, which are often used for making gravy. Additionally, the cooking process may leave a distinct frying smell.
Frying a turkey can be dangerous, and it is important to take the necessary precautions to ensure safety. This includes never leaving the fryer unattended, keeping children and pets away from the cooking area, and allowing the oil to cool completely before disposing of it or storing it. Always wash your hands, utensils, equipment, and surfaces that have come into contact with raw turkey.
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Frequently asked questions
It takes about 3 to 5 minutes per pound of turkey.
The turkey is done frying when it reaches an internal temperature of 165 °F in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh. Dark meat should be cooked to an internal temperature of 175° F to 180° F, and white meat to an internal temperature of 165° F to 170° F.
You will need approximately 5 gallons of oil for smaller turkeys (8 to 10 pounds) and more for larger turkeys.
Use oils with high smoke points such as peanut, refined canola, corn oil, rice oil, or sunflower oil.
