Frying Turkey In A Greaseless Fryer: How Long Does It Take?

Deep-frying a turkey is a great way to get juicy meat with a crispy skin, and it's quicker than roasting. But it can be dangerous, so it's important to be well-prepared. There are two main methods: deep-frying in hot oil, and using an oil-less fryer, which is safer and healthier but may not give such good results. A 12-15lb turkey will take 35-55 minutes to cook in hot oil, or around 3 hours in an oil-less fryer.

Turkey fryer setup

Before frying your turkey, it is important to follow the necessary safety precautions and prepare your ingredients and equipment. Here is a step-by-step guide to help you set up your turkey fryer:

• Safety First: It is crucial to never attempt to fry a frozen or partially frozen turkey. Ensure that your turkey is completely thawed before frying. The USDA recommends allowing 24 hours in the refrigerator for every 4-5 pounds of turkey. A frozen turkey can pose a safety hazard and may lead to accidents.
• Prepare the Turkey: Remove any thermometer buttons, giblet packs, and leg holders. Insert the star-shaped turkey lifter into the cavity, ensuring the legs face upward. If desired, inject your chosen marinade into the thicker areas of meat, such as the breasts and thighs. You can also remove the wings and fry them separately, as they cook faster than the rest of the turkey.
• Pat Dry and Season: After preparing the turkey, pat it down until it is completely dry. This step is crucial to ensure the oil does not react with any moisture on the turkey. Once dry, apply your desired seasonings to the skin.
• Measure Oil Quantity: To determine the amount of oil needed, lower the turkey into an empty fryer. Fill the container with water, ensuring the water level covers the bird and is at least 3 inches below the top edge of the fryer. Remove the turkey and mark the water level or measure the remaining water. This measurement will indicate how much oil you need.
• Prepare the Fryer: After determining the oil quantity, empty the water from the fryer and ensure the container is dry. Connect the propane tank, placing it at a safe distance from the fryer. Fill the container with the required amount of oil to cover the turkey entirely. Attach a thermometer to the side of the fryer, ensuring a few inches are submerged in the oil.
• Light the Fryer: Turn the regulator control valve to the off position and turn the timer knob clockwise as far as it will go. Open the valve on the propane tank slowly to release the gas supply. Use a fireplace match or a long-stemmed lighter to ignite the burner, placing it over the burner. Press and hold the safety valve button while slowly opening the regulator control valve to release the gas and ignite the burner. Continue holding the safety valve for 10-15 seconds to prevent the flame from extinguishing.
• Heat the Oil: Allow the oil to heat until the thermometer reaches the desired temperature, typically around 325 ºF (162 ºC). Do not leave the fryer unattended during this process. Ensure the oil does not exceed 400 ºF (204 ºC) to prevent smoking or catching fire.
• Fry the Turkey: Put on long, insulated, flame-retardant gloves for safety. Using the lift hook, slowly lower the prepared turkey into the oil container. Unlatch the lift hook and begin frying. Maintain the oil temperature at 325 ºF during the frying process, adjusting the burner as needed. Never leave the turkey fryer unattended.

By following these steps, you can safely and effectively set up your turkey fryer, ensuring a delicious and crispy fried turkey as the main event of your feast!

Oil type and amount

The type of oil you use to fry a turkey in a greaseless fryer is important, as it can affect the flavour and texture of the final product. It is recommended to use peanut oil, as it has a high smoke point, a neutral flavour, and adds a crisp texture to the turkey. Other suitable oils include refined avocado oil, safflower oil, refined soybean oil, sunflower oil, and vegetable oil (specifically meant for deep frying).

The amount of oil needed depends on the size of the turkey and the pot being used. A general guideline is to use 3 gallons of oil for a 30-quart pot and 3 1/3 gallons of oil for a 32-quart pot. For a 9-pound turkey, use 3 to 4 gallons of oil, and for a 13-pound turkey, use 4 to 5 gallons. A 14-pound turkey will need 5 gallons of oil, and a 15-pound turkey will need the same amount but will take less time to cook. For a 20-pound turkey, use 5 to 6 gallons of oil, and cook for 3 minutes per pound.

To determine the exact amount of oil needed, there is a simple trick. First, place the uncooked turkey inside the fryer pot and fill it with water until the turkey is covered or until the water reaches the maximum fill line. Remove the turkey and note the water level. Then, pour out the water and replace it with the chosen cooking oil, filling it to the same level. This ensures that the entire turkey will be covered in oil without using too much oil, which could be dangerous.

Additionally, it is important to note that the oil level will rise once the turkey is lowered into it, so be sure to leave enough clearance between the oil's surface and the top of the pot to prevent overflow. Always follow safety guidelines when frying a turkey, and never fill the pot to the brim to avoid the risk of a grease fire.

Turkey prep

Choosing a Turkey

It is important to choose a turkey that is the right size for your fryer. A 30- to 34-quart deep-fry pot is the perfect size for a 12- to 15-pound turkey. If your turkey is too large for the pot, the hot oil may spill over the sides and catch fire.

Thawing

Allow your turkey ample time to thaw before frying. A frozen turkey needs about 24 hours of thawing time for every 5 pounds. You can thaw your turkey in the refrigerator or use the cold water method, which takes less time but requires more attention.

Brining

Dry brining is perfect for deep-fried turkeys as it helps to dry out the skin and lock in moisture, resulting in safer frying, super-crispy skin, and ultra-juicy meat. Remove the turkey from its packaging, take out the neck and giblets, and pat the cavity and the outside of the turkey dry with paper towels. Season the turkey inside and out with kosher salt, gently lifting the skin covering the breast meat to season the breast and thigh meat as well. Place the turkey breast-side up on a cutting board or rimmed baking sheet and leave it uncovered in the refrigerator for 24 to 36 hours.

Preparing the Turkey for Frying

On the day of frying, remove the turkey from the refrigerator and let it sit at room temperature for about 30 minutes to an hour. Pat the turkey dry again inside and out with paper towels. Remove any ice crystals, as moisture is the number one enemy when deep-frying a turkey. Insert the base of a poultry lifter into the turkey, going through the neck opening so that the breasts will be lowered into the oil first. You can also tie the turkey's legs together with kitchen twine.

Seasoning

While the oil is heating, make a spice rub and spread it underneath the turkey's skin. Starting at the neck end, carefully slide your fingers between the skin and meat of the breasts, thighs, and drumsticks. Once you've loosened the skin, spread the dry rub under the skin and over the meat. You can also spread the rub inside the turkey cavity and on top of the skin.

Frying time

For example, if you are frying a 7-pound turkey breast, you should set a timer for 1 hour and cook it for about 75 minutes to bring it up to 165°F. A 10-pound turkey will take 35 minutes; a 12-pound turkey about 42 minutes; and a 15-pound turkey about 52 minutes.

A 12- to 14-pound turkey should take 40 to 50 minutes to reach 165°F. A larger turkey, weighing 18 pounds, will take approximately 3 hours to cook.

It is important to note that the frying time may vary depending on the type of greaseless fryer you are using. The Big Easy fryer, for example, can cook a bird up to 16 pounds without oil and faster than a traditional oven.

Additionally, the oil temperature may affect the frying time. Most sources recommend heating the oil to 375°F before lowering the turkey into it. However, one source suggests heating the oil to 350°F and frying the turkey at that temperature.

It is crucial to ensure that the turkey is fully cooked before removing it from the fryer. The internal temperature of the turkey should reach at least 165°F in the thickest part of the thigh and the thickest part of the breast.

Safety tips

Frying a turkey is a popular tradition during Thanksgiving. However, it can be dangerous if proper precautions are not taken. Here are some detailed safety tips to help you cook your bird without any incidents:

• Location: Set up your greaseless fryer on level ground outdoors, away from any structures, wooden decks, or trees. Make sure there is a safe distance of at least 10 feet between the fryer and anything flammable.
• Preparation: Completely thaw and pat dry your turkey before placing it in the fryer. Remove any ice or water, as it can cause flare-ups when mixed with hot oil. Do not stuff the turkey before frying.
• Equipment: Wear protective clothing, including gloves, an apron, and eye protection such as goggles. Keep a grease-rated fire extinguisher nearby in case of a fire.
• Oil Precautions: Although a greaseless fryer does not use oil, cooking oil can still be involved in the preparation process. If you are using oil, do not overfill the fryer, and maintain the proper oil temperature. Never allow the temperature to exceed 375°F.
• Supervision: Never leave the fryer unattended while in use. Always have an adult present to monitor the cooking process.
• Children and Pets: Keep children and pets at a safe distance from the fryer at all times.
• Weather Conditions: Be cautious of the weather conditions when frying outdoors. Avoid operating the fryer in rainy or snowy weather, as steam from hot oil exposed to snow or rain can cause splattering and lead to burns.
• Burner and Tank: Ensure there is a distance of at least 2 feet between the burner and the propane tank.
• Manufacturer's Instructions: Follow the manufacturer's instructions carefully, including guidelines for defrosting, preparing, and cooking the turkey.
• Cooling and Disposal: After frying, turn off the burner and carefully remove the pot. Place it on a level surface, cover it, and let the oil cool overnight before disposing of it safely.

Frequently asked questions