Getting Your Turkey Fryer To 350: How Long Does It Take?

Deep-frying a turkey is an exciting way to prepare a juicy, flavorful bird with a crispy, golden-brown skin. However, it is important to follow safety precautions and understand the process before attempting to fry a turkey. One of the key steps in deep-frying a turkey is heating the oil to the correct temperature, which is typically around 350 degrees Fahrenheit. The time it takes to reach this temperature will depend on various factors, such as the type of fryer, the amount of oil, and the outdoor temperature. In general, it can take around 30 to 40 minutes to heat the oil to the desired temperature. It is crucial to follow the manufacturer's instructions and safety guidelines when using a turkey fryer to ensure a safe and successful cooking experience.

Safety precautions for frying a turkey

Frying a turkey can be a dangerous affair, with the potential to cause fires and serious injuries. Here are some safety precautions to follow when frying a turkey:

Before You Fry:

Before you begin frying, it is important to prepare and take certain precautions. Firstly, frying a turkey should always be done outdoors in an open, flat area with plenty of walking space. Position the fryer at least 10 feet away from buildings, garages, and anything flammable, such as wooden decks or furniture. Make sure there is enough room to walk around the fryer, eliminating the possibility of tripping over the hose and causing the hot oil to spill. Always have a grease-rated fire extinguisher nearby and ensure you know how to use it. It is also recommended to wear protective gear, such as goggles and heat-resistant gloves, to shield your eyes and protect your hands and arms from hot oil splatter.

When selecting a turkey, it is best to choose a smaller bird, ideally between 8 and 12 pounds. Larger turkeys can be fried in parts. The turkey should be fresh, completely thawed, and not stuffed. If you are using a frozen turkey, ensure it is properly defrosted and completely dry before placing it in the fryer.

During Frying:

Never leave the fryer unattended. Always monitor the temperature of the oil with a thermometer to prevent overheating and the risk of fire. If the oil begins to smoke, immediately turn off the heat source. When adding the turkey to the oil, do it slowly and carefully to prevent oil splatter and burns. Keep children and pets away from the fryer at all times, even after the frying is complete, as the oil remains dangerously hot for hours.

After Frying:

Once you have finished frying, turn off the heat source and carefully remove the pot. Place it on a level surface, cover it, and let the oil cool overnight before disposing of it. Leftover turkey should be sliced, stored in a shallow container, and refrigerated for 3-4 days or frozen for longer storage.

Additional Tips:

• Consider using a fryer with temperature controls.
• Choose an oil with a high smoke point, such as peanut oil, to prevent grease fires and a burnt taste.
• Measure the oil level before frying to prevent overflowing the pot.
• If you are uncomfortable with frying, start with a lower oil temperature and then increase it to 350°F.
• Always follow the manufacturer's instructions to avoid overfilling the fryer with oil.

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 set up a turkey fryer:

Choose a Location:

Select an open, outdoor space with a flat, level, and hard surface. Ensure you are at at least 10 feet away from any buildings or flammable structures. Never use a fryer indoors unless it is specifically designed for indoor use.

Prepare the Fryer:

Assemble the stand and burner according to the manufacturer's instructions. Ensure the fryer is stable and secure. Position the propane tank at a safe distance from the fryer, connecting it to the fryer's gas line without stretching the line.

Determine Oil Amount:

Before adding oil, conduct a test run with water. Place the thawed turkey into the fryer basket and put both in the fryer pot. Fill the pot with water until it covers the turkey 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 the oil amount.

Prepare the Turkey:

Unwrap the turkey and remove the neck, giblets, and any thermometer buttons or leg holders. Dry the turkey thoroughly, inside and out, as moisture can cause oil to splatter. Apply your chosen seasonings, injected flavorings, or marinades.

Fill the Fryer with Oil:

Fill the fryer pot with peanut oil or another oil with a high smoke point to the marked level. Peanut oil is recommended due to its high smoke point and flash point, reducing the risk of fire. Alternatively, you can use safflower oil or corn oil.

Attach a Thermometer:

Attach a deep-fry thermometer to the side of the pot, ensuring that a few inches are submerged in the oil. This will allow you to monitor the oil temperature during the frying process.

Light the Fryer:

Turn the regulator control valve to the off position and turn the timer knob clockwise. Open the valve on the propane tank slowly to release the gas supply. Use a long-stemmed lighter or fireplace match to ignite the burner while holding down the safety valve button. Keep 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 325-350°F (162-176°C). This temperature range is ideal for frying a turkey. Do not leave the fryer unattended during this process. If the oil begins to smoke or exceeds 400°F, turn off the burner and allow the oil to cool.

Lower the Turkey into the Oil:

Once the oil reaches the desired temperature, use the lift hook or basket to slowly lower the turkey into the hot oil. Be cautious and maintain a steady hand to prevent oil from bubbling over.

Cook the Turkey:

Cook the turkey according to the recommended time and temperature guidelines. A good rule of thumb is to fry the turkey for about 3-5 minutes per pound. Dark meat should reach an internal temperature of 175-180°F, while white meat should reach 165-170°F. Use a meat thermometer to ensure the meat is cooked to the correct temperature.

Remember to always follow the manufacturer's instructions and safety guidelines when setting up and using a turkey fryer. With careful preparation and attention to safety, you can successfully fry a delicious and juicy turkey.

How to prepare a turkey for frying

Frying a turkey can be dangerous, so it's important to follow these safety precautions: always use the fryer outside on a flat, open area, away from anything flammable, and have a fire extinguisher ready.

Now, here's a step-by-step guide on how to prepare a turkey for frying:

Inject and Rub the Turkey:

Make an injection marinade with spices (e.g. thyme, sage), sauces (e.g. Worcestershire sauce), and salts (e.g. garlic salt, onion salt). Inject the marinade into the turkey, making as few holes as possible. For the rub, use a mix of salts, pepper, and any other seasonings you like. Apply the dry rub all over the turkey, including the cavity. Wrap the turkey in cling wrap and let it marinate for at least a few hours, or overnight for the best results.

Prepare the Oil:

Fill your fryer pot with water and place the turkey inside. Mark a line about 10% below the water level—this is your maximum fill line for oil, as it expands when heated. Preheat the oil to 275°F.

Fry the Turkey:

Place the turkey in the basket and slowly lower it into the hot oil. Bring the oil temperature up to 325°F-350°F. Fry the turkey for about 3–5 minutes per pound, or until the internal temperature reaches 165°F. Carefully remove the turkey from the fryer and let it rest for about 20 minutes before carving.

Enjoy your delicious, juicy, and crispy fried turkey!

How to deep fry a turkey outdoors

Deep-frying a turkey outdoors is a great way to enjoy a delicious, juicy, and tender turkey with a crispy skin. Here is a step-by-step guide on how to safely deep fry a turkey outdoors:

Prepare the Work Area:

Choose a safe, outdoor area with level ground and plenty of space to work. Set up your deep fryer on a flat surface, at least 10 feet away from any buildings, vehicles, decks, or other flammable structures. Make sure to have a fire extinguisher nearby in case of any grease fires.

Prepare the Turkey:

Start with a thawed or fresh turkey, removing the wrapper, neck, and giblets. You can also trim any excess skin and the neck hole to allow for better oil drainage. Pat the turkey dry with paper towels, inside and out. At this stage, you can also inject your turkey with butter or other flavours if desired.

Determine Oil Amount and Heat:

To determine how much oil is needed, place the thawed turkey in the fryer basket and add water until the turkey is barely covered. Remove the turkey and mark the water line, then use this as a guide when adding oil to your propane fryer. Heat the oil to 350°F-375°F.

Season the Turkey:

While the oil is heating, prepare your turkey with any desired seasonings, marinades, or injected flavours. You can also dry brine your turkey by seasoning it with kosher salt and letting it absorb in the fridge for at least 24 hours. This helps to dry the skin and lock in moisture.

Fry the Turkey:

Once the oil is hot, turn off the burner and slowly lower the turkey into the hot oil. Be very careful during this step, as the oil will begin to bubble and rise. Take your time and wear heat-resistant gloves. Once the turkey is fully immersed, turn the burner back on and cook for about 3 to 4 minutes per pound.

Check for Doneness:

The turkey is done when the dark meat reaches an internal temperature of 175°F-180°F and the white meat reaches an internal temperature of 165°F-170°F. Use a meat thermometer to check the temperature. When the turkey is done, slowly lift it from the pot and place it on a pan or paper towels to drain.

Rest and Serve:

Let the turkey stand for at least 20 minutes before carving. This allows the juices to redistribute and results in a juicier turkey. After resting, your deep-fried turkey is ready to be carved and served!

How to deep fry a turkey indoors

Deep-frying a turkey is a great way to get a juicy and tender bird with a crispy texture and delicious flavour. Here is a step-by-step guide on how to safely deep fry a turkey indoors:

Preparation

Firstly, ensure your turkey is completely thawed. If it is frozen, allow ample time for it to thaw before frying. You can keep a thawed turkey in the refrigerator for up to four days before cooking. If you are removing it from the freezer, it is recommended to use the refrigerator method for thawing, although this requires more time. The cold water method takes less time but demands more attention.

Remove the wrapper and giblets from the turkey and pat it dry. Check carefully for any pockets of ice, especially around the joints and between the rib bones. Remove any excess fat and dry the bird well, inside and out. Pockets of moisture can cause oil to splatter.

Seasoning

While the oil is heating, prepare your turkey with any seasonings, marinades or injected flavours. A dry brine or spice rub will help to tenderise the meat and ensure a crispy skin. You can also inject butter or marinade into the meatier parts of the bird.

Oil

Peanut oil is the most popular type of oil used for deep-frying a turkey, but any oil with a smoking point of 450 degrees Fahrenheit will work. Safflower oil or corn oil are good alternatives.

Fill the fryer with oil to just below the maximum fill line, leaving room for the oil to rise when the turkey is added.

Cooking

Preheat the oil to 375° F. Place the turkey in the fryer basket, breast side up, or according to the manufacturer's instructions.

When the oil reaches the target temperature, slowly lower the turkey and basket into the fryer. Set the timer for 3 to 4 minutes per pound. For example, a 10-pound turkey will need to cook for approximately 30 to 40 minutes.

Dark meat should be cooked to an internal temperature of 175 to 180 degrees Fahrenheit, while white meat should reach an internal temperature of 165 to 170 degrees Fahrenheit.

When the turkey is done, slowly lift it from the pot and place it on a rack in a pan or on paper towels to drain.

Resting

Use a meat thermometer to ensure the meat has reached the correct internal temperature. Let the turkey stand undisturbed for 20 minutes before moving it to a carving board.

Clean-up

Allow the oil to fully cool before cleaning up. Transfer the oil to a reusable container and save it for next time. Use a spatula to scrape down the inside of the fryer and add soap and water to clean any stuck-on bits. Rinse and wipe the fryer down.

Safety

Deep-frying a turkey can be dangerous, so always follow the manufacturer's instructions carefully. Never fry a frozen turkey, as this can cause the hot oil to boil over. Make sure your turkey is completely thawed before frying and pat it dry to avoid excess moisture, which can cause oil to splatter.

Always wear protective clothing, such as a BBQ apron and mitts, as well as protective shoes, when working with a fryer. Keep children and pets away from the fryer at all times and do not drink alcohol while operating it.

Have a fire extinguisher rated for grease fires nearby. Never leave the fryer unattended, even for a moment, and be careful not to trip over the hose.

Frequently asked questions