Deep-Frying A Turkey: How Long Does It Take?

Deep-frying a turkey is a great way to cook the bird, but it's important to get it right. You'll need to make sure the turkey is completely thawed and unstuffed, and that the oil is at the right temperature. It's also a good idea to have two people on hand to lower and raise the turkey, and to make sure it's not left unattended. The cooking time will depend on the weight of the turkey, but you can expect to deep-fry a turkey for around 3 to 4 minutes per pound.

How long to deep fry a 20-pound turkey

Deep frying a 20-pound turkey will take between 60 and 80 minutes, depending on the temperature of the oil and the size of the turkey. It is recommended to deep fry a turkey for about 3 1/2 to 4 minutes per pound. So, for a 20-pound turkey, you will need to cook it for between 70 and 80 minutes.

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. The turkey is cooked when it reaches an internal temperature of between 180 and 190°F. You'll also know your turkey is done when it's very dark brown with crispy skin and moist meat.

Before frying, make sure you remove the neck and giblets from the turkey cavity. You can discard these or use them for giblet gravy or stuffing.

When deep frying a turkey, it's important to handle the fryer oil safely. Adding too much oil can lead to spillovers, so always leave a bit of room for the oil to raise once the turkey is submerged. Choose an oil with a high smoke point so that it doesn't overheat. It's also important to wear protective clothing, including gloves, goggles, and long-sleeved shirts.

How to prepare the turkey before frying

Before frying your turkey, there are a few important steps to follow to ensure it is cooked safely and effectively. Firstly, it is crucial to note that you should never stuff a turkey that is going to be deep-fried. Always use a completely thawed turkey to ensure even cooking. While the oil is heating to the target temperature of 375° F, you can prepare your turkey with any desired seasonings, marinades or injected flavours.

Once the oil has reached the correct temperature, place the basket in the fryer for 30 seconds and then remove it. This will help to prevent the oil from bubbling over when you add the turkey. Next, place the turkey in the basket and slowly lower it into the pot. It is recommended to have two people doing this for safety reasons. The turkey may not be totally immersed in the oil, which can cause the top part of the breast to remain white, even when it is cooked through.

To ensure even cooking, set a timer for 3 to 4 minutes per pound of turkey. For example, a 20-pound turkey would need to fry for a minimum of 60 minutes, while a 10-pound bird would require 30 to 40 minutes. It is important to never leave the fryer unattended during this time.

Finally, when the timer goes off, remove the turkey from the oil and check the internal temperature with a food thermometer. The dark meat should be at an internal temperature of 175° F to 180° F, while the white meat should reach 165° F to 170° F. The turkey is cooked when these temperatures are reached in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh.

How to lower the turkey into the fryer

Cooking a turkey in a deep fryer requires careful attention to safety. Once the oil has reached the target temperature of 375° F, slowly lower the turkey into the fryer. It is best to have two people lowering and raising the turkey for safety reasons. Slowly lowering the basket helps prevent the oil from bubbling over.

Before frying, the turkey should be placed in a basket and seasoned with any desired marinades or injected flavour. The basket should then be placed in the fryer for 30 seconds before removing and placing the turkey inside. The turkey may not be totally immersed in the oil, which can cause the top part of the breast to remain white, even when cooked to the proper end temperature.

There should be at least 3 to 5 inches from the fill line to the top of the pot to prevent the oil from boiling over. Once the turkey is in the fryer, set a timer for 3 to 4 minutes per pound. For example, a 20-pound turkey will take a minimum of 60 minutes to cook, while a 10-pound bird will take 30 to 40 minutes.

The turkey is done when the dark meat reaches an internal temperature of 175° F to 180° F, and the white meat reaches 165° F to 170° F. Use a food thermometer to check the internal temperature in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh.

How to check if the turkey is cooked

Cooking a turkey in a deep fryer takes approximately 3 to 4 minutes per pound. For example, a 20-pound turkey should be cooked for a minimum of 60 minutes, while a 10-pound bird should be cooked for 30 to 40 minutes.

To check if the turkey is cooked, you should use a food thermometer to check the internal temperature. The turkey is done when the dark meat reaches an internal temperature of 175° F to 180° F, and the white meat reaches an internal temperature of 165° F to 170° F. The internal temperature should reach at least 165°F in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh.

It's important to note that the top part of the breast may remain white even if the turkey is cooked to the proper end temperature. This is because the turkey may not be totally immersed in the oil. Therefore, it's crucial to rely on the internal temperature readings rather than the appearance of the meat.

After removing the turkey from the fryer, let it stand for 20 minutes before taking it out of the rack or basket. This will allow the juices to redistribute and ensure that the turkey remains juicy and tender.

How long to let the turkey stand before serving

When deep-frying a turkey, it is recommended to let the turkey stand for 20 minutes before removing it from the rack or basket. This allows the turkey to cool slightly and makes it safer to handle. It is also important to note that the turkey should not be stuffed before deep-frying, and it should be completely thawed.

The cooking time for a deep-fried turkey depends on its weight. As a rule of thumb, it takes about 3 to 4 minutes per pound to cook a turkey in a deep fryer. For example, a 10-pound turkey should be cooked for 30 to 40 minutes, while a 20-pound turkey will require at least 60 minutes.

It is crucial to ensure that the turkey is cooked to the proper internal temperature. The dark meat (legs and thighs) should reach an internal temperature of 175°F to 180°F, while the white meat (breast) should be cooked to an internal temperature of 165°F to 170°F. To check the internal temperature, use a food thermometer in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh.

After removing the turkey from the fryer, place it in a pan or on paper towels to drain any excess oil. This will help ensure that the turkey is not greasy and will also allow it to cool slightly before serving.

Frequently asked questions