Frying A Turkey: Indoor Fryer Time And Tips

Deep-frying a turkey is a great way to get a juicy and tender bird with a crispy texture and delicious flavour. The process involves submerging a whole turkey in hot oil, resulting in a golden-brown skin and tender, juicy meat. While deep-frying may seem intimidating, with the right equipment and precautions, it can be a safe and rewarding way to prepare a turkey.

The length of time it takes to fry a turkey depends on the weight of the bird. A good rule of thumb is that it takes around 3 to 4 minutes to fry per pound. So, for a 15-pound turkey, it would take approximately 52 to 60 minutes to cook. However, it's important to use a meat thermometer to ensure the turkey is cooked to a safe internal temperature of 165°F. Dark meat must reach an internal temperature of 175 to 180°F, while white meat must reach an internal temperature of 165 to 170°F.

Turkey fryer safety tips

Frying a turkey is a great way to get a delicious, tender, and juicy bird. However, it can be dangerous if not done properly. Here are some safety tips to follow when using a turkey fryer:

Preparation

• Always read the manufacturer's instructions and warnings before using a fryer.
• Make sure your turkey is completely thawed and dry before frying. A frozen turkey can cause the hot oil to boil over, leading to injury and fires. Check for ice crystals, especially in the cavity, and pat the turkey dry with paper towels.
• Do not stuff the turkey before frying. Cook the stuffing separately.
• Do not drink alcohol while operating a turkey fryer.

Equipment

• Wear protective gear, including a BBQ apron, mitts, protective shoes, heat-resistant gloves, and eye protection.
• Position at least one grease-rated fire extinguisher near the fryer setup.
• Keep children and pets away from the fryer at all times.

Frying

• Never leave the fryer unattended, even for a moment.
• Do not move the fryer once it is in use. Allow it to cool completely before moving or cleaning it.
• Keep the fryer on a level surface and avoid placing it on a flammable surface, such as wood or asphalt.
• Do not overfill the fryer with oil. Leave at least 3 to 5 inches from the fill line to the top of the pot to prevent boiling over.
• Turn off the burner before lowering the turkey into the oil. Slowly lower the turkey into the fryer and then turn the burner back on.
• If the oil starts to smoke or exceeds 400 degrees Fahrenheit, immediately turn off the heat source and wait for the oil to cool to 350 degrees Fahrenheit.
• Use a meat thermometer to ensure the meat has reached the correct internal temperature. Dark meat should reach an internal temperature of 175 to 180 degrees Fahrenheit, while white meat should reach 165 to 170 degrees Fahrenheit.

By following these safety tips, you can help ensure that your fried turkey experience is safe and enjoyable.

How to prepare a turkey for deep frying

Preparing a turkey for deep frying is a process that requires caution and attention to detail, but the end result is a juicy and delicious bird. Here is a step-by-step guide on how to prepare a turkey for deep frying:

Thaw the Turkey Completely:

Start by thawing your turkey if it is frozen. It is important to never fry a frozen turkey as it can cause the hot oil to boil over, leading to potential injuries and fires. Place the frozen turkey in the refrigerator, allowing approximately 24 hours of thawing time for every 4 to 5 pounds of turkey weight.

Remove the Neck and Giblets:

Once the turkey is thawed, remove it from its packaging. Take out the neck and giblets from the body cavity and discard them. Check the cavity and all areas of the turkey carefully to ensure there are no remaining pockets of ice or frozen parts, especially around the joints and between the rib bones.

Dry the Turkey Thoroughly:

Use paper towels to pat the turkey dry, inside and out. Moisture is a concern when deep-frying, as any remaining moisture can cause the oil to spatter violently. Make sure the turkey is as dry as possible before proceeding to the next step.

Apply Seasonings, Marinades, or Injections (Optional):

At this stage, you can choose to add your desired seasonings, marinades, or injections to enhance the flavor of the turkey. If you decide to inject the turkey, create small holes in different parts of the bird and move the needle in different directions through each hole to inject as much marinade as possible while making as few holes as possible. You can also apply a dry rub by sprinkling your chosen seasonings all over the turkey, making sure to coat all surfaces, including the cavity.

Let the Turkey Rest (Optional):

If you have applied a rub or injection, you can wrap the turkey in cling wrap and let it rest in the refrigerator. This step allows the flavors to penetrate the meat, and the longer it rests, the better the flavor will be. Aim for at least 24 hours if possible.

Determine the Amount of Oil Needed:

Before frying, you need to determine how much oil your pot and turkey require. Place the thawed turkey in the fryer basket and then place it inside the pot. Fill the pot with water until the turkey is completely submerged, and mark the water level. This marked level will be your guide for how much oil to add to the pot.

Preheat the Oil:

After drying the pot, fill it with oil up to the marked line. Put on protective gear, including an apron, gloves, and shoes. Preheat the oil to the recommended temperature, usually around 350°F to 375°F. It is crucial to monitor the oil temperature to ensure it doesn't exceed 400°F, as this can be dangerous.

Prepare the Turkey for Frying:

Just before frying, pat the turkey dry one more time, inside and out, to remove any remaining moisture. You can also tie the turkey's legs together with kitchen twine at this stage if desired.

Now you are ready to carefully and slowly lower the turkey into the hot oil, either using the fryer basket or a hanger/hook, depending on your fryer's design. Ensure that you are wearing heat-resistant gloves during this step.

How to deep fry a turkey outdoors

Deep-frying a turkey is a great way to get a delicious, juicy bird. Here is a step-by-step guide on how to deep fry a turkey outdoors:

Step 1: Prepare the Turkey

Remove the neck and giblets from the turkey and pat it dry with paper towels. You can also inject the turkey with a marinade of your choice and apply a dry rub of your favourite spices. Make sure the turkey is at room temperature before frying.

Step 2: Set Up the Fryer

Choose an open, flat space away from homes, garages, wooden decks, etc. Set up the burner and stand according to the manufacturer's instructions. Attach the gas line to the propane tank and keep the tank as far away from the fryer as possible.

Step 3: Determine the Amount of Oil Needed

Place the thawed turkey in the fryer basket and put it in the fryer pot. Add water until the turkey is barely covered, then remove the basket and turkey, allowing the water to drain back into the pot. Mark the water level and use this as a guide when adding oil to the fryer.

Step 4: Heat the Oil

Preheat the oil in the fryer to 350-375°F. Peanut oil is a popular choice, but any oil with a smoking point of 450°F will work.

Step 5: Lower the Turkey into the Oil

Once the oil is hot, turn off the burner and slowly lower the turkey into the oil using the basket or a hanger. Be very careful during this step as the oil will bubble and rise. Once the turkey is in the oil, turn the burner back on.

Step 6: Fry the Turkey

Cook the turkey for about 3-5 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.

Step 7: Remove the Turkey from the Oil

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 at least 20 minutes before carving.

Enjoy your delicious, deep-fried turkey!

How to set up a turkey fryer

Setting up a turkey fryer requires careful preparation and attention to safety. Here is a step-by-step guide on how to do it:

Step 1: Choose the Right Location

Select a safe, open space for your fryer, preferably outdoors, away from any structures, flammable surfaces, or combustible materials. Ensure you are on level ground, at least 10 feet away from your home or any other buildings.

Step 2: Prepare the Turkey

Completely thaw your turkey. Remove it from any packaging and take out the neck and giblets. Dry the turkey thoroughly, inside and out, as moisture can cause oil to spatter. You can also add seasonings, injections, or marinades according to your recipe.

Step 3: Assemble the Fryer

Follow the manufacturer's instructions to assemble the stand and burner. Ensure there is nothing overhead that could come into contact with the flame or pot. Attach the gas line to the propane tank, positioning the tank as far away from the fryer as possible without stretching the line.

Step 4: Determine Oil Quantity

To determine how much oil you need, place the thawed turkey in the fryer basket and put it into the pot. Add water until the turkey is covered by about half an inch. Remove the turkey and basket, allowing the water to drain back into the pot. Mark the water level as a guide for adding oil. Wash and dry the pot before cooking.

Step 5: Heat the Oil

Put on protective gear, including an apron and gloves. Preheat the oil to 350-375°F. Monitor the temperature closely, and do not let it exceed 400-450°F.

Step 6: Lower the Turkey

Once the oil is at the right temperature, turn off the burner. Place the seasoned turkey in the basket and slowly lower it into the hot oil. Take your time during this step to avoid oil spillage or overflow. Once the turkey is in the oil, turn the burner back on.

Step 7: Cook the Turkey

Cook the turkey for about 3 to 5 minutes per pound. The internal temperature for dark meat should reach 175-180°F, while white meat should be 165-170°F. Use a meat thermometer to check the temperature.

Step 8: Remove and Rest the Turkey

When the turkey is done, turn off the burner and slowly lift it from the oil. Place it on a rack, pan, or paper towels to drain. Let the turkey rest for about 20 minutes before carving.

Always keep safety at the top of your mind when frying a turkey. Ensure you have a fire extinguisher nearby and never leave the fryer unattended. By following these steps carefully, you can enjoy a delicious, crispy, and juicy fried turkey!

How to check a turkey's temperature

Checking a turkey's temperature is a crucial step in the cooking process, ensuring that it is cooked safely and to your desired doneness. Here is a step-by-step guide on how to check a turkey's temperature:

• Remove the turkey from the oven: When you are ready to check the temperature of your turkey, take it out of the oven completely and close the oven door. This helps preserve the heat in the oven in case the turkey needs to go back in for additional cooking.
• Choose the right spot for temperature-taking: Locate the thickest part of the thigh. The thigh is where the drumstick attaches to the body of the turkey. This area is one of the thickest parts of the turkey and cooks at a slower rate, making it ideal for getting an accurate reading.
• Insert the thermometer: Insert the thermometer into the chosen spot, ensuring it is parallel to the turkey. If you accidentally hit the bone or slide into the cavity, adjust the thermometer to a different spot in the thickest part of the thigh. You should feel some resistance as you press the thermometer in if you've hit the meatiest part.
• Hold the thermometer in place: Keep the thermometer in position until the numbers on the display stop changing. For a mechanical thermometer, wait until the red dial stops moving. If the temperature reads 165°F (75°C) or higher, your turkey is done! If it hasn't reached this temperature, return it to the oven for further cooking.
• Rest the turkey: Once your turkey has reached the desired temperature, let it rest in the pan for 15 to 45 minutes. This crucial step allows the juices to settle into the meat, ensuring a juicy and flavorful bird.

By following these steps and using a reliable meat thermometer, you can ensure that your turkey is cooked to perfection. Remember, the USDA recommends a minimum internal temperature of 165°F for turkey. Always refer to food safety guidelines and use your best judgment to determine when your turkey is ready to be enjoyed.

Frequently asked questions