Emilie Meyer
Deep-frying a turkey is a great way to cook the bird, resulting in a juicy and flavourful meal. It's important to preheat the oil to the right temperature – around 350-400°F – and to prepare the turkey with any desired seasonings before slowly lowering it into the hot oil. The turkey should be cooked for around 3-5 minutes per pound, and the internal temperature of the meat will let you know when it's done.
| Characteristics | Values |
|---|---|
| Oil temperature | 350-400° F (175-200° C) |
| Turkey preparation | Seasoning, marinades, or injected flavour |
| Turkey placement | Neck-end first |
| Cooking time | 3-5 minutes per pound |
| Internal temperature | Dark meat: 175-180° F; White meat: 165-170° F |
| Resting time | 15 minutes |
What You'll Learn
Preparing the turkey
First, fill your turkey fryer or large stockpot with enough oil to fry the turkey, leaving enough room for the turkey so that the oil doesn't spill over. Preheat the oil to 350-400°F (175-200°C). While the oil is heating, prepare the turkey by adding any seasonings, marinades, or injected flavour that you desire.
Once the oil is heated, place the basket in the fryer for 30 seconds, then remove it from the oil. Place the turkey in the basket, neck-end first, and slowly lower it into the fryer. The turkey may not be totally immersed in the oil, but this is fine. Set the timer and cook the turkey for about 3 to 5 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175-180°F and all white meat is at an internal temperature of 165-170°F. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165°F but no more than 180°F.
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Preheating the oil
Once the oil is preheated, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps to prevent the oil from bubbling over. The turkey may not be totally immersed in the oil, which can cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
After the turkey is in the oil, turn the burner back on and set a timer. The turkey should cook for about 3 to 5 minutes per pound.
When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. The carryover temperature of the turkey will rise to 165° F or slightly higher as it rests.
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Cooking the turkey
To cook a turkey in a deep fryer, you will need to first preheat oil in the fryer to 350-400° F. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavour that you desire. Rinse the turkey and thoroughly pat it dry with paper towels.
When the oil is hot, turn the burner off and slowly lower the turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on and cook the turkey for about 3 to 5 minutes per pound. The turkey may not be totally immersed in the oil, which may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165° F but no more than 180° F.
When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey rest for about 15 minutes. The carryover temperature of the turkey will rise to 165° F or slightly higher.
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Checking the turkey is cooked
After removing the turkey from the oil, let the excess oil drip off into the pot before transferring it to a piece of cardboard or a pan to drain. Let the turkey rest for about 15 minutes. The carryover temperature of the turkey will continue to rise slightly during this time.
It's important to note that the top part of the breast may remain white even though the turkey is cooked to the proper end temperature. This is because the breast may not be totally immersed in the oil during cooking. Therefore, it's crucial to rely on a meat thermometer to accurately determine the doneness of the turkey.
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Removing the turkey from the oil
When the turkey is fully cooked, slowly remove it from the oil. Let the excess oil drip off into the pot before transferring it to a piece of cardboard or a pan to drain. You can also place it on paper towels or a large platter with food-safe paper bags. Let the turkey rest for about 15 minutes. The carryover temperature of the turkey will rise to 165 degrees F or slightly higher.
Once the turkey has rested, remove the butcher's twine and carefully slide the turkey off of the metal base.
It is important to note that the top part of the breast may remain white even though the turkey is cooked to the proper end temperature. This is because the turkey may not be totally immersed in the oil.
Always exercise caution when removing the turkey from the oil to avoid burns or spills.
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Frequently asked questions
The oil should be heated to 350-400° F (175-200° C).
You should deep-fry a turkey for about 3 to 4 minutes per pound.
The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
