Frying Turkey Drumsticks: How Long For Crispy Results?

Deep frying turkey drumsticks is a great way to get a crispy texture and delicious flavour. The process involves submerging the drumsticks in hot oil, resulting in a golden-brown exterior and juicy meat. The time it takes to fry drumsticks in a deep fryer depends on the size of the drumsticks and the temperature of the oil. On average, it takes about 15 to 18 minutes to fry a drumstick till it's a nice golden brown colour. It is recommended to fry drumsticks for about 3 to 4 minutes per pound. To ensure the chicken is cooked properly, it should reach an internal temperature of 165°F (74°C).

Marinate the drumsticks

While deep-frying turkey drumsticks is a quick process, preparing the meat for frying takes time. The key to a flavorful deep-fried turkey is in the marinating and rubbing. You'll want to marinate the drumsticks for a few hours or up to 48 hours before frying. This step enhances the flavors and helps to tenderize the meat.

Turkey Marinade

You can use a store-bought marinade or make your own. Here's a recipe for a turkey injector marinade that you can make at home:

• 1/2 cup unsalted butter
• 3/4 cup chicken stock
• 2 tablespoons lemon juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground bay leaf
• 1 teaspoon ground thyme
• 1 teaspoon ground oregano
• 1 teaspoon ground sage
• 1 tablespoon chicken bouillon powder
• 1 teaspoon black pepper, finely ground
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika

How to Make the Marinade

• Combine all the ingredients in a medium saucepan and place over medium-high heat.
• Stir until the butter completely melts.
• Remove the marinade from the heat and let it cool for 8-10 minutes.

How to Inject the Marinade

• Pat the drumsticks dry using paper towels.
• Using a meat injector or a large syringe, draw in the marinade to fill the syringe. Release any excess air from the injector before you begin.
• Carefully inject a small amount of the marinade into different parts of the drumsticks.

How to Marinate the Drumsticks

• Season the drumsticks with your favorite turkey seasoning inside and out, and under the cavities.
• Place the drumsticks in the fridge and let them rest for up to 48 hours.

Use a food thermometer

Using a food thermometer is the best way to ensure your turkey drumsticks are cooked to perfection. Food thermometers eliminate the guesswork and reduce the risk of serving undercooked meat, which can be dangerous. Here are some tips on how to use a food thermometer when frying turkey drumsticks in a deep fryer:

Choose the Right Food Thermometer

Select a thermometer that is designed for meat, such as an instant-read meat thermometer or a probe thermometer. These thermometers provide an accurate reading of the internal temperature of the meat.

Know Where to Insert the Thermometer

The best place to insert the thermometer is in the thickest part of the drumstick, away from the bone. You can also check the temperature in the centre of the thickest part of the breast, being careful not to touch the bone.

Check the Temperature at the Right Time

Allow the drumsticks to fry for most of the estimated cooking time before checking the temperature. For a 15-pound turkey, this would be after about 50 minutes of frying at 3 1/2 to 4 minutes per pound. However, it's important to monitor the frying process and not rely solely on timing.

Ensure the Drumsticks Reach the Safe Minimum Temperature

The United States Department of Agriculture (USDA) recommends that poultry, including turkey, be cooked to a minimum internal temperature of 165°F (74°C). This temperature kills harmful bacteria that can cause foodborne illnesses.

Account for Carry-Over Cooking

When the drumsticks reach the safe minimum temperature, remove them from the oil and place them on a wire rack or paper towels to rest. The temperature will continue to rise during this resting period due to carry-over cooking. This means the internal temperature will increase by a few degrees even after the drumsticks are removed from the oil.

Check the Temperature in Multiple Places

For added assurance, you can check the temperature in multiple drumsticks, especially if you're frying a large batch. This helps ensure that all the drumsticks have reached the safe minimum temperature.

By following these tips and using a food thermometer, you can confidently serve juicy and safe-to-eat deep-fried turkey drumsticks.

Choose the right oil

Choosing the right oil is crucial when frying turkey drumsticks in a deep fryer. The oil needs to have a high smoke point, meaning it can withstand high temperatures without burning or smoking. This is important because you’ll be heating the oil to around 350°F, and you don't want it to start smoking and ruining the flavor of your turkey.

• Peanut oil: Peanut oil is considered the gold standard for deep-frying turkeys. It has a high smoke point (around 450°F) and a neutral flavor that won't overpower the taste of the turkey. However, peanut oil can be expensive, so if you're on a budget, you may want to consider other options.
• Canola oil: This is a more affordable option than peanut oil and also has a high smoke point (around 400°F). Canola oil is a good all-purpose oil that can be used for various cooking tasks.
• Vegetable oil: This is another affordable option with a high smoke point (around 400°F). However, vegetable oil can have a slightly greasy flavor, so it's better to use it sparingly.
• Safflower oil: Safflower oil has a high smoke point (around 450°F) and a neutral flavor, making it a good alternative to peanut oil.
• Refined avocado oil: With a smoke point of 520°F, this oil is a great choice for frying turkey.
• Sunflower oil: Sunflower oil has a smoke point of 450°F, making it suitable for deep-frying.

When choosing an oil for deep-frying turkey drumsticks, it's important to avoid oils with low smoke points, such as olive oil and butter, as they are not suitable for this cooking method. Additionally, ensure that you use enough oil to completely submerge the turkey drumsticks. For a 12–14-lb turkey, you'll need approximately 4–5 gallons of oil.

Fry in small batches

Frying in small batches is key to achieving the perfect deep-fried drumsticks. Overcrowding the fryer can cause the oil temperature to drop, which will result in greasy, soggy drumsticks. By frying in smaller batches, you allow each drumstick enough space to cook evenly, ensuring a consistent golden exterior and fully cooked interior.

When deep frying, it's important to use an oil with a high smoke point, such as canola, vegetable, or peanut oil. These oils can withstand high temperatures without breaking down and imparting an off-taste to your food. Additionally, make sure to monitor the oil temperature closely and never leave the deep fryer unattended to avoid common deep-frying accidents.

Use long tongs or a fryer basket to safely lower and remove the drumsticks from the hot oil. For the juiciest and most flavourful results, marinate your drumsticks in your chosen seasonings for at least a few hours or, ideally, overnight. This allows the flavours to fully penetrate the meat. Remember to pat your drumsticks dry before frying, as excess moisture can lead to dangerous flare-ups when the meat is submerged in hot oil.

The cooking time for drumsticks will vary depending on their size and the precise temperature of the oil, but on average, it takes about 15 to 18 minutes to fry a drumstick to a nice golden brown colour. Always use a food thermometer to ensure that your chicken has reached a safe internal temperature of 165°F (74°C).

Safety precautions

Frying turkey drumsticks can be a delicious way to prepare a meal, but it's important to keep safety top of mind. Here are some detailed safety precautions to follow when frying turkey drumsticks in a deep fryer:

Location and Setup:

• Always fry your turkey outdoors in an open space away from the house, garage, swing set, patio, or any other combustible structure.
• Set up the fryer on a flat, level surface, and ensure it is stable and secure.
• Keep the fryer a safe distance from children and pets.
• Ensure there is ample space between the burner and the tank—approximately 2 feet is recommended.
• Do not operate the fryer in inclement weather, especially rain or snow, as this can cause steam and lead to splattering hot oil.
• Make sure the fryer is not placed under any coverings, such as a porch or breezeway, as this can also increase the risk of fire.

Clothing and Protective Gear:

• Wear protective clothing, including long sleeves, heavy-duty gloves, and goggles to shield your eyes from potential splatters.
• Use long tongs or a fryer basket to safely lower and remove the drumsticks from the hot oil.
• Keep a fire extinguisher nearby, specifically one rated for grease fires ("ABC" or grease-rated).

Food Preparation:

• Ensure the turkey drumsticks are completely thawed and dry before placing them in the hot oil. Ice, water, or excess moisture can cause flare-ups and splattering.
• Do not stuff the turkey before frying. Stuffing can cause cross-contamination and increase the risk of foodborne illnesses.
• Marinate the drumsticks with your desired seasonings for a few hours or overnight to enhance flavor and moisture.
• Choose an oil with a high smoke point, such as canola, vegetable, grapeseed, or peanut oil.
• Do not overfill the fryer with oil. Follow the manufacturer's instructions for the recommended amount of oil to use.

Cooking Process:

• Never leave the fryer unattended during the cooking process.
• Continuously monitor the oil temperature to ensure it stays within a safe range.
• Turn off the burner before lowering the drumsticks into the oil, and then turn it back on once they are fully submerged.
• Use the stop-and-go method when lowering the drumsticks into the oil: lower them in increments of 1-2 inches, then pull them back out slightly before repeating until they are fully submerged.
• Fry the drumsticks for approximately 15 minutes at 350°F (175°C) or until the internal temperature reaches 165°F (74°C).
• After removing the drumsticks from the fryer, let them rest on a cutting board or paper towels for at least 20 minutes before serving.
• Allow the oil to cool completely (overnight is best) before disposing of it or cleaning the fryer.

Remember, deep frying can be dangerous if not done correctly. Always put safety first and follow these precautions to minimize the risk of accidents or fires.

Frequently asked questions