The Perfect Turkey: Heating Oil For Frying

Deep-frying a turkey is a great way to get juicy meat and golden skin. The process takes less than 2 hours and can be done outdoors, freeing up oven space. However, it is important to take safety precautions when deep-frying a turkey, such as wearing protective gear and keeping a safe distance from combustible structures. The oil used for deep-frying a turkey should be heated to 350 degrees Fahrenheit or 175 degrees Celsius. The amount of time it takes for the oil to reach this temperature will depend on the amount of oil used and the outside temperature. It is important to monitor the oil temperature closely and adjust the heat as needed to maintain the desired temperature.

Safety precautions for heating turkey fryer oil

Heating oil to deep fry a turkey can be dangerous, so it's important to take precautions to ensure your safety. Here are some safety measures to follow when heating turkey fryer oil:

Use the correct type of oil

Use an oil with a high smoke point, such as peanut oil, refined avocado oil, safflower oil, refined soybean oil, sunflower oil, canola oil, grapeseed oil, or vegetable oil.

Choose a suitable location

Always heat the oil outdoors in an open space away from the house, garage, swing set, backyard patio, or any other combustible structure. Keep children and pets away from the fryer at all times.

Prepare the turkey properly

Ensure the turkey is completely thawed before frying. Remove any giblets and pat the turkey dry with paper towels. Avoid using a wet brine or marinade as excess moisture can cause splattering when the turkey is submerged in hot oil.

Use appropriate safety gear

Wear long sleeves, heavy-duty gloves, a sturdy apron, and safety goggles to protect yourself from hot oil.

Monitor the temperature

Use a deep-fry thermometer to monitor the oil temperature. Heat the oil to around 375°F, but do not let it exceed 450°F. Turn off the heat source once the desired temperature is reached.

Lower the turkey carefully

Use a stop-and-go method to slowly lower the turkey into the oil. This involves lowering the turkey 1"–2" into the oil, then pulling it back out, repeating until it is fully submerged. This prevents the oil from bubbling up and overflowing.

Be cautious of splattering oil

When the turkey is lowered into the hot oil, it will cause the oil to splatter, which can cause burns. Keep a safe distance and wear protective gear to shield yourself from any splatters.

Have a fire extinguisher nearby

In the event of a grease fire, never use water to extinguish it. Keep a fire extinguisher nearby and get yourself to safety. Call emergency services if needed.

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 good ventilation. The area should be flat, level, and on a hard, non-flammable surface, such as concrete. Ensure that the setup is at least 10 feet away from any buildings, combustible materials, or flammable surfaces. Keep children and pets away from the frying area at all times.

Gather Equipment and Safety Gear:

You will need a turkey fryer kit, which typically includes a burner, stand, pot, thermometer, and a hanger or basket with a lowering mechanism. Additionally, you will need a propane tank, a fire extinguisher, heavy-duty oven mitts, long insulated gloves, a sturdy apron, and protective eyewear.

Prepare the Turkey:

Start with a completely thawed turkey, removing any giblets, neck, and excess fat. Dry the turkey inside and out, as moisture can cause oil splatter. Apply your chosen seasonings, rubs, or marinades. If using a marinade, inject it into the thicker areas of the meat.

Determine Oil Quantity:

To determine the amount of oil needed, place the thawed turkey in the fryer basket and put both in the fryer pot. Fill the pot with water until the turkey is covered by about half an inch of water. Remove the turkey and basket, and mark the water level as a guide for the oil fill line. Peanut oil is a popular choice due to its high smoke point, but other oils with a smoke point above 450°F can also be used.

Assemble the Fryer:

Follow the manufacturer's instructions to assemble the stand and burner. Ensure the container is centered over the burner. Attach the fryer's gas line to the propane tank, placing the tank as far away as the gas line allows without stretching.

Heat the Oil:

Fill the pot with oil up to the marked fill line. Attach a thermometer to the side of the pot, ensuring that a few inches of the thermometer are submerged in the oil. Turn on the burner and heat the oil to 325°F to 375°F. Monitor the oil temperature carefully, as it should not exceed 450°F.

Fry the Turkey:

Once the oil reaches the desired temperature, turn off the burner. Wear protective gear, including insulated gloves and an apron. Slowly lower the turkey into the hot oil using the basket or hanger, following the manufacturer's instructions. Turn the burner back on and adjust it to maintain an oil temperature of around 325°F. Fry the turkey for approximately 3 to 5 minutes per pound, or until the internal temperature of the meat reaches 165°F to 180°F.

Remember to never leave the fryer unattended and always follow safety precautions when working with hot oil.

How to prepare a turkey for deep frying

Deep-frying a turkey takes some preparation, but the results are worth it! Here is a step-by-step guide on how to prepare a turkey for deep frying:

Equipment and Safety

Firstly, ensure you have the right equipment and always put safety first. Deep-frying a turkey should only be done outdoors and never inside your home. You will need a specialised turkey-frying kit, which typically includes a large pot, a propane burner, a poultry rack with a hook, a long-stemmed thermometer, heavy-duty oven mitts, and a fire extinguisher. Always keep children and pets away from the fryer, and wear protective clothing such as heavy-duty gloves and a sturdy apron.

Prepare the Turkey

It is important to start with a fully thawed turkey. Remove any giblets and neck, and trim away any excess fat. Ensure the cavity is clear, and make a wide opening around the neck to allow oil to flow freely. You can inject the turkey with a marinade and/or rub it with a dry rub. If using a marinade, inject it into the breast and thighs. For a dry rub, spread it under the skin and inside the cavity, ensuring it gets into every nook and cranny. Wrap the turkey in cling film and let it marinate for at least a few hours or overnight.

Heat the Oil

Arrange the burner on a flat surface, away from any combustible structures. Place the pot on the burner and add oil. Peanut oil, canola oil, vegetable oil, grapeseed oil, and safflower oil are all good choices. Heat the oil to around 325-375°F (163-191°C). The amount of oil and heating time will depend on the size of your turkey and your pot. A 12-14 lb turkey will need approximately 4-5 gallons of oil and will take around 30 minutes to heat.

Fry the Turkey

Once the oil has reached the desired temperature, slowly and carefully lower the turkey into the hot oil using the poultry rack and hook. This can be done in a stop-and-go manner to prevent the oil from bubbling up and overflowing. Turn the burner back on and adjust the heat to maintain an oil temperature of around 350°F (177°C). Fry the turkey for about 3-5 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the meat reaches an internal temperature of 165°F (74°C).

Rest and Serve

Once the turkey has reached the desired temperature, carefully remove it from the oil and let it rest on a platter or cutting board for at least 20 minutes before carving. Do not cover the turkey, as this will make the skin soggy. Enjoy your delicious, crispy and juicy deep-fried turkey!

How to deep fry a turkey outdoors

Deep-frying a turkey is a fun and adventurous way to cook your bird, and it can be done safely and effectively if you follow the right steps. Here is a detailed guide on how to deep fry a turkey outdoors:

Preparation:

First, you will need to purchase or gather the necessary equipment and ingredients. For equipment, you will need a specialised turkey-frying kit, which typically includes a large aluminium pot, a propane burner, a poultry rack with a hook, and a deep-fry thermometer. You will also need long, heavy-duty oven mitts, an instant-read meat thermometer, and a fire extinguisher for safety.

For ingredients, you will need a whole turkey (fresh or frozen), cooking oil with a high smoke point (peanut, canola, vegetable, grapeseed, or avocado oil are good options), and any desired seasonings or marinades.

Step 1: Thaw and Prepare the Turkey:

If you are starting with a frozen turkey, allow it ample time to thaw before frying. For a fresh turkey, pat it dry with paper towels. Remove the giblets and neck, and trim away any excess fat. Ensure that the cavity is clear, with the neck cavity wide open.

Step 2: Create Your Seasoning or Marinade:

You can use a dry rub of herbs and spices, an injection marinade, or a combination of both. For a dry rub, you can use a mixture of salt, pepper, paprika, thyme, rosemary, and other desired seasonings. Spread the rub underneath the skin and inside the cavity of the turkey.

For an injection marinade, you can use a store-bought option or make your own by mixing ingredients like oil, butter, water, lemon juice, mustard, Worcestershire sauce, spices, and salt. Inject the marinade into the turkey at multiple points on the breast and thighs.

Step 3: Heat the Oil:

Arrange your burner on a flat, open surface outdoors, away from any combustible structures. Place the pot on the burner and attach a deep-fry thermometer to the side. Fill the pot with oil up to the recommended fill line, which is typically about 4-5 gallons for a 12-14 lb turkey. Turn on the burner and heat the oil to 325-375°F. This should take around 15-20 minutes, depending on the outdoor temperature.

Step 4: Lower the Turkey into the Oil:

While the oil is heating, prepare your turkey by placing it on the poultry rack with the legs facing up. Once the oil reaches the desired temperature, turn off the burner. Wearing an apron and long oven mitts, slowly lower the turkey into the hot oil using a stop-and-go method. Lower the turkey 1-2 inches into the oil, then pull it back out, repeating until the bird is fully submerged.

Step 5: Fry the Turkey:

Once the turkey is fully submerged, turn the burner back on and monitor the temperature. Adjust the heat as needed to maintain an oil temperature of 325-350°F. Fry the turkey for about 3-5 minutes per pound, or until an instant-read thermometer inserted into the thickest parts of the thighs and breasts registers an internal temperature of at least 165°F.

Step 6: Rest and Serve the Turkey:

Once the turkey reaches the desired temperature, carefully remove it from the oil and transfer it to a cutting board. Let the turkey rest for at least 10-30 minutes before carving and serving.

Remember to always prioritise safety when deep-frying a turkey. Keep children and pets away from the fryer, wear protective gear, and never leave the pot unattended. Enjoy your delicious, crispy, and juicy deep-fried turkey!

How to deep fry a turkey indoors

Deep-frying a turkey is a great way to get a delicious, juicy, and tender bird with a crispy texture and flavour. It is also a lot faster than roasting a turkey, taking just 3 to 4 minutes per pound. Here is a step-by-step guide on how to deep fry a turkey indoors.

Preparation

Firstly, you will need to gather the right equipment. For an indoor deep fryer, you will need a large countertop fryer. You will also need a food-safe pencil or marker, a meat thermometer, heavy-duty oven mitts, and a fire extinguisher.

For the turkey, you will need a fresh or fully thawed bird. If you are using a frozen turkey, make sure it is completely thawed before frying. Check carefully for any pockets of ice, especially around the joints and between the rib bones.

Setting Up the Fryer

Follow the manufacturer's instructions for your particular fryer model. Usually, using an indoor fryer simply involves filling the fryer with oil to the pre-marked level and lowering in the fresh or thawed turkey with the fryer basket.

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. Try safflower oil or corn oil if you don’t like peanut oil or are accommodating a peanut allergy.

Preparing the Turkey

Unwrap the turkey and remove the neck and giblets from the body cavity. Discard the wrap and the organs.

Remove any excess fat from the bird and dry it well, inside and out. Any pockets of moisture will cause the oil to spatter violently.

Add any seasonings, injected flavourings, or marinades to the turkey according to your recipe.

Frying the Turkey

Preheat the oil to 350 degrees Fahrenheit or the temperature recommended by the fryer’s manufacturer.

Place the fresh or fully thawed turkey into the fryer basket, breast side up, or according to the manufacturer’s recommendations.

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 cook until it reaches an internal temperature of 175 to 180 degrees Fahrenheit. White meat should cook until it reaches 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.

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.

Allow the oil to fully cool before cleaning up after frying your turkey. Transfer the oil to a reusable container and save it for future frying.

Frequently asked questions