Deep-Frying A Turkey: Timing And Temperature Tips

Deep-frying a turkey is a great way to get a delicious, tender, and juicy bird. It's also a quick way to prepare a large meal, making it perfect for Thanksgiving or any other occasion. However, it's important to follow safety precautions when deep-frying a turkey, as there are potential hazards such as oil spills and fires. With the right equipment and precautions, you can safely fry a turkey and enjoy a tasty meal.

How long to deep fry a turkey per pound

Deep-frying a turkey is a great way to get a delicious, tender, and juicy bird. It is also a quick way to cook a large amount of meat, making it perfect for feeding a crowd. The key to successfully deep-frying a turkey is to follow the correct safety procedures and to ensure that the turkey is cooked through.

When deep-frying a turkey, it is important to use a turkey fryer or a large stockpot and to ensure that the oil does not exceed the maximum fill line. The amount of oil needed will depend on the size of the turkey, but it is generally recommended to use enough oil to cover the turkey by about half an inch. Peanut oil is a popular choice for deep-frying turkeys due to its mild flavour and high smoke point, but other oils such as safflower oil or corn oil can also be used.

Before frying the turkey, it is important to prepare the bird properly. The turkey should be completely thawed and patted dry to remove any excess moisture. Remove the neck and giblets from the cavity and tuck in the legs. It is also a good idea to cut slits in the front of each leg to allow the oil to drain out after frying. At this stage, you can also add any desired seasonings, marinades, or injections to the turkey.

When frying the turkey, it is important to follow safety precautions. Make sure to wear protective clothing, including gloves, goggles, and long-sleeved shirts. Keep a fire extinguisher nearby in case of any fires. Lower the turkey slowly into the hot oil to avoid oil spillage, and fry for about 3 to 5 minutes per pound. For example, a 15-pound turkey should be fried for about 45 to 60 minutes. The internal temperature of the turkey should reach at least 165°F, with dark meat reaching 175°F to 180°F and white meat reaching 165°F to 170°F.

Once the turkey is done, slowly remove it from the oil and place it on a rack in a pan or on paper towels to drain. Let the turkey rest for about 20 minutes before carving to allow the juices to redistribute.

How long to deep fry a specific weight of turkey

Deep-frying a turkey is a great way to achieve a delicious, crispy, and juicy bird. The time it takes to deep fry a turkey will depend on the weight of the bird and the desired crispiness of the skin. Here is a general guide for how long to deep fry a turkey of a specific weight:

9-pound turkey

Fry for 32 minutes. Use 3 to 4 gallons of oil.

10-pound turkey

Fry for 35 to 40 minutes.

12-pound turkey

Fry for 42 to 48 minutes.

13-pound turkey

Fry for 44 minutes. Use 4 to 5 gallons of oil.

14-pound turkey

Fry for 47 to 56 minutes. Use 5 gallons of oil.

15-pound turkey

Fry for 50 to 60 minutes. Use 5 gallons of oil.

16-pound turkey

Fry for 56 to 64 minutes.

18-pound turkey

Fry for 63 to 72 minutes.

20-pound turkey

Fry for 60 to 80 minutes. Use 5 to 6 gallons of oil. Fry for 3 minutes per pound.

22-pound turkey

Fry for 3 minutes per pound. Use 5 to 6 gallons of oil.

It is important to note that these are rough estimates, and the actual cooking time may vary depending on factors such as the desired crispiness of the skin and the temperature of the oil. It is always recommended to use a meat thermometer to ensure that the turkey has reached a safe internal temperature of 165°F for white meat and 175°F to 180°F for dark meat.

Additionally, when deep-frying a turkey, it is crucial to follow safety precautions. Always make sure the turkey is completely thawed and dry before frying. Wear protective clothing, including gloves and goggles, and ensure that the fryer is set up on a flat, level surface away from any flammable objects.

How to prepare a turkey for frying

Frying a turkey is a delicious and fast way to prepare this classic dish. Here is a step-by-step guide on how to prepare a turkey for frying:

Thaw and Prepare the Turkey:

Start with a fresh or completely thawed turkey. Remove the wrapper and take out the neck and giblets from the body cavity. For a frozen turkey, ensure it is fully defrosted, which can take a few days in the fridge. Check carefully for any pockets of ice, especially around the joints and between the rib bones.

Dry the Turkey:

Use paper towels to pat the turkey dry, inside and out. Removing excess moisture is crucial, as any remaining pockets of moisture can cause the oil to spatter violently when the turkey is lowered into the fryer.

Season the Turkey (Optional):

This step is optional but can add extra flavour to your turkey. You can use a dry rub, a marinade, or a combination of both. If using a dry rub, coat the turkey generously, making sure to get into all the nooks and crannies, including the cavity. If using a marinade, inject it into the turkey, aiming to make as few holes as possible. You can also brine the turkey for a day in a salt bath if you want to lock in extra moisture and flavour.

Tuck the Neck Flap:

Once the turkey is seasoned to your liking, tuck the neck flap inside the cavity to prevent any pockets of air or fluid, which can react with the hot oil.

Determine Oil Quantity:

Before frying, you need to determine how much oil you'll need. Place the thawed turkey in the fryer basket and put it into the fryer pot. Add water until the turkey is barely covered, then remove the turkey and let the water drain back into the pot. Mark the water level, and use this as a guide when adding oil to the fryer.

Preheat the Oil:

Preheat your oil to 350°F to 375°F. Some recipes suggest heating the oil to 400°F initially, then lowering the temperature to 350°F once the turkey is added.

Your turkey is now prepared for frying! Remember always to follow safety precautions when deep-frying a turkey, and never leave the fryer unattended.

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 to help you set up your turkey fryer safely and efficiently:

Choose a Location:

Select an outdoor location with ample space, preferably on a flat, level, and hard surface, such as concrete. Ensure you are at least 10 feet away from any buildings, flammable objects, or structures like wooden decks or garages.

Gather the Necessary Equipment:

You will need a turkey fryer kit, which typically includes a burner, stand, pot, thermometer, basket or hanger, and a propane tank. Additionally, you will need a turkey, peanut oil or another oil with a high smoke point, protective gear such as an apron, gloves, and eye protection, and any desired seasonings, marinades, or injections for the turkey.

Prepare the Turkey:

Start by thawing the turkey completely. Remove the wrapper, neck, and giblets, and pat the turkey dry with paper towels. You can also remove any excess fat and cut slits in the front of each leg to facilitate even cooking. At this stage, you can also apply a dry rub or inject the turkey with your chosen marinade. Ensure the turkey is thoroughly dry before proceeding.

Set Up the Fryer:

Follow the manufacturer's instructions to assemble the stand and burner. Attach the fryer's gas line to the propane tank, placing the tank as far away from the fryer as possible without stretching the gas line. Determine the amount of oil needed by doing a test run with water, then mark the water level as a guide for adding oil. Thoroughly clean and dry the fryer pot before adding oil.

Heat the Oil:

Preheat the oil to 350-375°F. It is crucial to monitor the oil temperature carefully to prevent overheating or smoking. Attach an oil thermometer to the side of the pot, ensuring the tip is submerged but not touching the pot's walls.

Lower the Turkey:

Once the oil reaches the desired temperature, turn off the burner temporarily for safety. Place the seasoned turkey into the basket or hang it securely, ensuring the cavities are directed away from you to avoid oil splashing. Slowly and carefully lower the turkey into the hot oil. Turn the burner back on, aiming to maintain a temperature of around 350°F.

Cooking Time:

Cook the turkey for approximately 3 to 5 minutes per pound. For example, a 15-pound turkey will take about 45 to 60 minutes to cook. However, always use a meat thermometer to ensure the turkey reaches the safe internal temperature of 165°F for light meat and 175-180°F for dark meat.

Safety Precautions:

Turkey frying involves high temperatures and hot oil, so it is essential to prioritize safety. Always wear protective gear, including an apron, gloves, and eye protection. Keep children and pets away from the frying area. Have a fire extinguisher nearby, and never leave the fryer unattended. Ensure the turkey is completely thawed and dry before frying to prevent oil splatter or boil-over.

Safety tips for frying a turkey

Frying a turkey can be dangerous, with people burning down their houses every year by doing something unwise with a turkey fryer. Here are some safety tips to help you avoid any accidents:

• Location: Always fry your turkey outside, away from anything flammable. This means not frying it on a wooden deck, inside a garage, in a kitchen, or anywhere that overflowing flaming oil would be catastrophic. Instead, choose a location that is a safe distance from your home, with a flat, level, and hard surface.
• Turkey preparation: Make sure your turkey is completely thawed and dry before frying. A frozen turkey can explode, and a wet turkey will cause the oil to bubble and overflow when lowered into the fryer. Remove the neck and giblets, and check there are no pockets of ice, especially around the joints and between the rib bones.
• Oil amount: Do not use too much oil. Most turkey fryers will have an oil line to guide you, but when in doubt, place your turkey in the fryer and fill with water until it is covered. Then, remove the turkey and mark the water line so you know exactly how much oil to use.
• Supervision: Never leave the fryer unattended once the flame is on. If the oil starts smoking, turn down the heat—you want to cook at a steady 350 degrees Fahrenheit.
• Lowering the turkey: Lower the turkey slowly to avoid oil overflowing. You can turn off the burner during this process so that if oil does spill, it doesn't catch fire. Then, turn the burner back on once the turkey is in.
• Fire safety: Keep a fire extinguisher that is rated for grease fires nearby. If there is a fire, do not use water to extinguish it. Instead, kill the flame and cover the pot if it is safe to do so. If not, call the fire department immediately.
• Clothing and equipment: Always wear a BBQ apron and mitts, as well as protective shoes when working with a fryer or other outdoor cookers. Put on safety goggles and gloves when lowering the turkey into the pot, and ensure your sleeves are long.
• Children and pets: Do not allow children or pets in the area where the fryer is being used at any time.
• Alcohol: Do not drink alcohol while operating a turkey fryer.

Frequently asked questions