Deep Frying A Turkey: How Long Does It Take?

Deep-frying a turkey breast is a great alternative to frying a whole bird, and it's perfect for small gatherings during the holidays. It's also a good way to get a taste of fried turkey without needing all the oil or commitment. The cooking time depends on the weight of the turkey breast and the temperature of the oil. For example, a 7-pound turkey breast should be fully cooked after about 25 minutes in oil heated to 325 degrees F. A 3- to 3 1/2-pound turkey breast will take about 15 to 20 minutes to reach an internal temperature of 160 to 170 degrees F in oil heated to 350 degrees F.

How to calculate oil quantity

Calculating the amount of oil you need to deep fry a turkey is essential to ensure a safe and successful frying experience. Here are some detailed instructions on how to calculate the oil quantity:

• Choose the Right Pot: Select a pot that is large enough to accommodate your turkey comfortably. It should be at least 40 to 60 quarts in size. The pot should also have a basket, burner, and propane gas tank.
• Prepare the Turkey: Ensure your turkey is fully thawed before proceeding. Remove any giblets or neck from the body cavity and discard them. Check carefully for any pockets of ice, especially around joints and between rib bones.
• Water Test: Place the uncooked turkey inside the pot. Fill the pot with water until it covers the turkey completely. You can also fill it until it meets the maximum fill line indicated inside the pot.
• Mark the Water Level: Remove the turkey from the pot and note the water level. You can use a ruler or a food-safe marker to measure the distance from the top of the pot to the water surface.
• Pour Out Water: Empty the water from the pot. It is crucial to dry the pot thoroughly after this step to prevent any water residue, as moisture can cause splattering when the oil is heated.
• Add Oil to the Marked Level: Now, fill the pot with cooking oil up to the marked level. This will ensure you have the right amount of oil to completely submerge the turkey without overflowing.
• Consider Oil Type and Quantity: The type of oil you use is important. Choose an oil with a high smoke point, such as peanut oil, refined canola oil, corn oil, rice oil, sunflower oil, safflower oil, or soybean oil. The amount of oil will depend on the size of your turkey. As a general guideline, a 30-quart pot will require about 3 gallons of oil, while a slightly larger 32-quart pot will need about 3 1/3 gallons.
• Oil Safety: Always store oil properly and reuse it within the recommended timeframe. Additionally, never leave hot oil unattended, and keep children and pets away from the cooking area.

By following these steps, you can accurately calculate the amount of oil needed for deep frying a turkey, ensuring a safe and enjoyable cooking experience.

Preparing the turkey

Thawing and Trussing:

Start by completely thawing your turkey breast if it is frozen. It is important to ensure that the turkey is free of any ice. Remove the wrapper, neck, and giblets, and pat the turkey dry with paper towels. If needed, truss the turkey breast with kitchen twine to secure it.

Marinades and Seasonings:

Deep-fried turkey breasts are often injected with marinades to enhance their flavour. You can use store-bought marinades or make your own. Inject the marinade into several places in the breast, using approximately 1 cup of marinade for an 8- to 10-pound turkey. After injecting the marinade, coat the breast generously with your favourite seasonings or a spice rub. Some popular options include Cajun seasoning, sea salt, ground black pepper, red pepper flakes, garlic, and chilli powder.

Frying Oil and Temperature:

To determine the amount of oil needed for frying, place the trussed turkey breast in a large pot and cover it with water. Remove the breast and measure the water level, which will indicate how much oil you will need. Dump out the water and thoroughly dry the pot to ensure no moisture remains, as this can cause splattering when heating the oil. Heat the oil to the desired temperature, typically between 325° F and 375° F, using a thermometer to monitor the temperature.

Lowering the Turkey:

Once the oil has reached the correct temperature, it's time to slowly and carefully lower the turkey breast into the hot oil. Always use heat-resistant gloves and take precautions to protect yourself from splashing oil. You can use a frying basket or a rack with a hook to carefully lower the turkey into the oil.

Cooking Time and Temperature:

The cooking time for a deep-fried turkey breast will depend on its weight. As a rule of thumb, calculate 3 to 7 minutes per pound of turkey, plus an additional 5 minutes. For example, a 6-pound turkey breast would require approximately 42-45 minutes of frying time. The internal temperature of the thickest part of the breast should reach at least 165° F to ensure it is cooked thoroughly. Use a meat thermometer to check the temperature.

Heating the oil

Step 1: Choose a Safe Location

Before you begin heating the oil, ensure you are in a safe, open area. Never heat or fry a turkey indoors, in a garage, or near any buildings, wooden structures, or flammable surfaces. A level dirt or grassy area is ideal for outdoor deep-frying.

Step 2: Prepare the Oil Amount

To determine the amount of oil needed, place the turkey breast in the frying pot and cover it with water by about 3 inches or 1-2 inches. Remove the turkey and mark the water level. This will be your guide for how much oil to use. Dry the pot thoroughly before adding oil.

Step 3: Heat the Oil

Add the oil to the pot based on the marked water level. Heat the oil to a temperature between 325° F and 375° F. Use a deep-frying thermometer to monitor the temperature accurately. This heating process usually takes between 45 minutes to 1 hour, depending on the amount of oil used.

Step 4: Safety Precautions

Always use oils with high smoke points, such as peanut oil, refined canola oil, corn oil, rice oil, or sunflower oil. Never leave hot oil unattended, and keep children and pets away from the cooking area. Have a fire extinguisher and potholders nearby for added safety.

Step 5: Temperature Control

Once the oil reaches the desired temperature, you may need to reduce the heat slightly to maintain that temperature. Depending on your heat source, you might need to adjust the flame or heat level to prevent overheating.

Step 6: Timing is Key

Cooking time

The cooking time for deep-frying a turkey breast depends on the weight of the breast and the temperature of the oil. A good rule of thumb is to calculate 3 to 4 minutes per pound of turkey plus 5 minutes more. For example, a 7-pound turkey breast should be fully cooked after about 25 minutes in oil heated to 325 degrees F. A 3- to 3 1/2-pound turkey breast will take around 15 minutes in 350 degrees F oil.

It's important to note that the cooking time may vary slightly depending on the size of your turkey breast and the temperature of your oil, so it's always good to monitor the internal temperature of the meat to ensure it's cooked through. The internal temperature of the thickest part of the turkey breast should reach at least 165 to 170 degrees F.

When checking the internal temperature, use an instant-read thermometer to insert into the thickest part of the breast. You can also check the doneness by looking at the color of the meat. The turkey breast should be golden brown.

Some recipes suggest frying the turkey breast for 7 minutes per pound. For example, if you have a 6-pound turkey breast, you would fry it for 42 minutes (6 x 7 = 42). However, this method may result in a longer cooking time than necessary, so it's important to monitor the internal temperature to ensure the meat is cooked through but not overcooked.

Keep in mind that the oil temperature should be maintained at the desired level throughout the cooking process. Adjust the heat as needed to maintain a consistent temperature. Additionally, make sure your turkey breast is fully thawed before frying, and dry the breast with paper towels to remove any excess moisture.

Safety tips

Deep-frying a turkey breast is a great way to get juicy, tender meat and golden, crispy skin. However, it's important to keep safety in mind when working with hot oil. Here are some detailed safety tips to follow when deep-frying a turkey breast:

Choose the Right Location:

• Always deep fry a turkey outdoors. Never fry a turkey indoors, in a garage, or any other enclosed space.
• Pick a flat, level, and open area that is at least 10 feet away from your home or any other buildings.
• Avoid placing the fryer on a wooden deck or concrete surface. Wood can catch fire, and concrete can be stained by oil. Instead, opt for a dirt or grassy area.
• Ensure there are no awnings, branches, or flammable materials overhead.

Prepare the Turkey:

• Use a fresh turkey or completely thaw a frozen turkey before frying. Never fry a frozen turkey as it can cause the oil to boil over, leading to injuries and fires.
• Remove the wrapper, neck, giblets, and any plastic components like pop-up timers.
• Dry the turkey thoroughly, inside and out. Pockets of moisture can cause oil to splatter.
• Inject marinades or add seasonings as desired.
• Truss the turkey breast with kitchen twine to secure its shape and keep it stable during frying.

Use Proper Equipment:

• Use a dedicated turkey fryer with a burner, stand, pot, thermometer, basket, and lowering mechanism.
• Ensure you have the proper safety equipment, including long-sleeved shirts, pants, thick gloves, closed-toe shoes, and a BBQ apron and mitts.
• Have a fire extinguisher rated for grease fires nearby.
• Use a propane tank and ensure the gas line is not a tripping hazard.

Handle Oil with Care:

• Use a neutral oil with a high smoke point, such as peanut, refined canola, corn, rice, sunflower, safflower, or canola oil.
• Heat the oil to the recommended temperature of around 350°F.
• Never fill the oil above the indicated line in the fryer to prevent overflow.
• Do not overfill the pot with oil. Leave enough space for the oil to raise when the turkey is submerged.
• Always turn off the flame before slowly lowering the turkey into the hot oil.
• Monitor the oil temperature with a thermometer.
• If the oil starts to smoke or exceeds 400°F, turn off the heat source and wait for it to cool down.
• Never leave the fryer unattended, even for a moment.

Safe Cooking and Serving:

• Cook the turkey for about 3-4 minutes per pound.
• Use a meat thermometer to check the internal temperature. Dark meat should reach 175°F to 180°F, and white meat should reach 165°F to 170°F.
• After frying, slowly lift the turkey from the pot and place it on a rack or paper towels to drain.
• Allow the turkey to rest for about 20 minutes before carving or serving.
• Keep children and pets away from the cooking area at all times.
• Allow the oil to cool completely before disposing of or storing it.

Frequently asked questions