Marianne Martinez
Deep-frying a turkey is a great way to achieve a juicy bird with a crispy skin, and it can be done all year round, not just at Thanksgiving. It is also a lot safer than the traditional method of a big pot over a fire. You can use an electric fryer indoors, but it is important to follow safety instructions carefully. If you are using an outdoor fryer, make sure you are set up outside and prepared to be there for a couple of hours. In this paragraph, we will explore how long it takes to cook a turkey in an electric fryer.
| Characteristics | Values |
|---|---|
| Thawing | Refrigerator thawing is preferred and the least labor-intensive but requires more time. Cold water thawing takes less time but requires more attention. |
| Oil | Peanut oil is recommended, but a frying oil blend is also an option. |
| Oil Level | Oil should be filled to just below the maximum fill line. |
| Oil Temperature | Preheat oil to 350-375° F. |
| Turkey Temperature | The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. |
| Cooking Time | Cook the turkey for about 3 to 4 minutes per pound. |
| Safety | Always wear protective gear, such as an apron, gloves, and shoes. Keep a fire extinguisher nearby. Do not leave the fryer unattended. Do not drink alcohol while operating the fryer. |
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What You'll Learn
Turkey fryer safety
Electric turkey fryers are a great way to get a crispy texture and delicious flavour. However, it is important to follow certain safety precautions when using one. Here are some detailed safety tips to keep in mind when frying a turkey:
- Location: Always use an electric fryer indoors. Keep the fryer away from walls and on a level surface, such as a countertop. Never use a fryer in a garage or outdoors, especially in rainy or snowy weather.
- Preparation: Completely thaw your turkey before frying. Remove the wrapper, neck, giblets, and any other contents. Pat the turkey dry before placing it in the fryer.
- Oil Level: Fill the fryer with oil, but do not exceed the maximum fill line. There should be at least 3 to 5 inches from the fill line to the top of the pot to prevent oil from boiling over.
- Temperature Control: Preheat the oil to 375° F. Continuously monitor the oil temperature to ensure it does not exceed its smoke point, as this can cause a fire.
- Safe Handling: Before lowering the turkey into the hot oil, turn off the burner. Slowly lower the turkey into the oil to prevent splashing or bubbling over. Once the turkey is submerged, turn the burner back on.
- Cooking Time: Cook the turkey for about 3 to 4 minutes per pound. The dark meat should be cooked to an internal temperature of 175° F to 180° F, while white meat should reach 165° F to 170° F.
- Post-Cooking: When the turkey is done, slowly lift it from the pot and place it on a pan or paper towels to drain. Let the turkey stand for 20 minutes before serving.
- Safety Equipment: Ensure you have fire safety equipment, such as a fire extinguisher, nearby in case of emergencies.
- Supervision: Never leave the fryer unattended during the cooking process.
- Size of Turkey: Choose a turkey that is 8 to 10 pounds for the best results. Avoid attempting to fry a frozen turkey, as it can cause oil to spill over.
- Defrosting: If using a frozen turkey, follow the manufacturer's instructions for proper defrosting. Do not stuff the turkey before frying.
- Clean-up: After frying, consider using the oil for other foods like chicken or wings. Peanut oil or a frying oil blend can be good options.
By following these safety precautions, you can safely enjoy a delicious fried turkey without any incidents. Remember to always refer to the manufacturer's instructions and take the necessary precautions to protect yourself, your guests, and your home.
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Oil temperature
When using an electric fryer, it is important to follow instructions carefully and take the necessary safety precautions. The oil temperature for frying a turkey should be set at around 375° F. This is a common temperature setting for electric turkey fryers, and it is important not to exceed this temperature. Some sources recommend heating the oil to 350° F, and this may be the temperature recommended by the fryer's manufacturer. It is important to follow the manufacturer's instructions for your specific fryer.
Before frying, the oil should be added to the fryer to just below the maximum fill line, as indicated inside the fryer. Do not fill the oil above this line, as it may cause the oil to overflow when the turkey is added. The oil heating time can vary, but it usually takes about an hour to heat the oil to the desired temperature. During this time, you can prepare your turkey with any desired seasonings, marinades, or injected flavors.
When the oil is heated to the correct temperature, it is time to slowly lower the turkey into the fryer. It is recommended to place the turkey breast-side up in the frying basket and then slowly lower the basket into the hot oil. This helps prevent the oil from bubbling over. The cooking time will depend on the weight of your turkey, but it is generally recommended to cook the turkey for about 3 to 4 minutes per pound. For example, a 10-pound turkey should be fried for 30 to 40 minutes, while a 20-pound turkey will take at least 60 minutes.
It is important to note that the ideal internal temperature of a cooked turkey is different for dark and white meat. Dark meat should be cooked to an internal temperature of 175° F to 180° F, while white meat should reach an internal temperature of 165° F to 170° F. To check the temperature, you can use a meat thermometer. If the turkey is not done, you can lower it back into the oil for an additional 5 minutes. Once the desired temperature is reached, turn the fryer to a minimum setting and unplug it. Allow the turkey to rest and drain in the fryer basket for at least 10 minutes before removing it for carving.
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Turkey preparation
Before frying your turkey, you should ensure that it is fully thawed. If you have a fresh turkey, you can skip this step. The refrigerator method is the least labour-intensive, but it requires more time. If you're short on time, you can use the cold water method: fill your sink with cool water and place the turkey breast-side down, ensuring the water covers the top of the turkey. Repeat this process until the turkey is fully thawed, which may take a few hours.
Once your turkey is thawed, remove it from the wrapper and take out any giblets from the cavity. These may be in a bag, but sometimes they are loose. Pat the turkey dry with paper towels.
Next, prepare your electric fryer. Fill the fryer with oil to the fill line indicated inside the fryer. Do not fill above this line, as this may cause the oil to overflow when the turkey is added. Preheat the oil to 350–375°F.
While the oil is heating, prepare your turkey with any desired seasonings, marinades, or injected flavours. You can also sprinkle the outside with chicken seasoning, ensuring it covers all the outer parts.
Place the thawed turkey, breast-side up, into the frying basket. Once the oil is heated, slowly lower the basket into the fryer. The turkey may not be totally immersed in the oil, which may cause the top part of the breast to remain white, even though it will be cooked to the proper temperature.
Set the timer and cook the turkey for about 3 to 4 minutes per pound. The turkey is done when the dark meat reaches an internal temperature of 175–180°F, and the white meat reaches an internal temperature of 165–170°F. If you don't have a meat thermometer, you can check if the turkey is done by inserting a fork into the thickest part of the meat; if the juices run clear, it is cooked.
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.
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$4.48
Cooking time
The cooking time for a turkey in an electric fryer depends on the weight of the bird. The general rule is 3 to 4 minutes per pound. For example, if you’re frying a 20-pound turkey, 3 x 20 = 60 minutes minimum. A 10-pound turkey should take 30 to 40 minutes.
It's important to remember that the cooking time is not just limited to the time the turkey is in the fryer. You also need to factor in the time it takes to heat the oil, which can take about an hour. Plus, you'll need to prepare the turkey beforehand by thawing it and adding any desired seasonings, marinades, or injected flavours.
When frying the turkey, the oil should be preheated to 350–375° F. Some sources recommend turning off the burner when lowering the turkey into the hot oil to prevent the oil from bubbling over. The turkey is done when the dark meat reaches an internal temperature of 175–180° F and the white meat reaches an internal temperature of 165–170° F.
It's important to note that the size of the bird can impact the cooking time and evenness of cooking. Smaller birds will cook more evenly, while larger birds may have a higher risk of burning the skin. It's recommended to stay well below the maximum size suggested by the fryer manufacturer.
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Resting and serving
Once the turkey has finished frying, slowly lift the basket from the hot oil. Place the turkey in a pan or on paper towels to drain. Allow the turkey to rest for at least 10 minutes and up to 20 minutes before removing it from the rack or basket. This will ensure that the juices are evenly distributed and that the turkey remains moist.
When removing the turkey from the basket, be sure to wear protective gloves and an apron, as the oil will still be very hot. Use a meat thermometer to check that the turkey has reached the desired internal temperature. For dark meat, this should be 175° F to 180° F, and for white meat, it should be 165° F to 170° F. If the turkey has not reached the desired temperature, you can place it back in the hot oil for an additional 5 minutes.
Before serving, allow the turkey to rest for a few minutes. This will give the juices a chance to settle and ensure that the meat is juicy and tender. You can also use this time to prepare any side dishes or gravy.
Carve the turkey and serve it with your choice of sides. Enjoy your delicious, crispy, and juicy fried turkey!
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Frequently asked questions
It takes about 3 to 4 minutes per pound to cook a turkey in an electric fryer. For example, a 20-pound turkey will take a minimum of 60 minutes to cook.
Remove the turkey from its outer wrapping and take out any giblets from the cavity. Pat the turkey dry and place it breast-side up in the frying basket. Sprinkle the turkey with seasoning.
Remove the frying basket and fill the fryer with oil to the fill line indicated. Preheat the oil to 350-375°F.
Always wear protective clothing, such as an apron, gloves, and shoes. Keep a fire extinguisher nearby. Do not leave the fryer unattended and do not consume alcohol while operating it.
