Build Your Own Turkey Fryer At Home

Deep-fried turkey is a delicious and fast alternative to oven-roasted turkey. It is also a great way to free up oven space when cooking a large meal. However, it is important to take safety precautions when frying a turkey, such as frying the turkey outdoors and ensuring that the turkey is completely thawed and dry before placing it in the hot oil. In addition to a turkey, other key ingredients and equipment include peanut oil, a propane burner, a large pot, and seasonings. The process involves preparing the turkey, heating the oil, slowly lowering the turkey into the hot oil, cooking the turkey, and then letting it cool before serving.

Choosing a turkey

Choosing the right turkey is essential for a successful homemade fried turkey. Here are some tips to help you select the perfect bird:

• Size: Opt for a turkey in the 12-14 pound range. Larger birds can take too long to cook, resulting in dry breast meat and overcooked dark meat. A smaller bird ensures even cooking and juicy results.
• Freshness: Choose a fresh turkey rather than a frozen one. A frozen turkey can explode in the fryer due to moisture content, and it can also take a long time to thaw.
• Brining: While brining is not mandatory, it can enhance the flavour and juiciness of the meat. If you decide to brine, allow enough time, typically 8-16 hours or even 35 hours for a more intense flavour. Be sure to thoroughly dry the turkey inside and out with paper towels after brining to prevent oil bubbling during frying.
• Preparation: Remove the neck and giblets from the cavities, as they can create a fountain of bubbling oil during frying. You can reserve them for gravy. Tuck the neck flap inside to prevent pockets of air or fluid, which can be dangerous when the turkey meets the hot oil.
• Seasoning: Season the turkey with salt, preferably the night before, in a process known as dry brining. Avoid using dry herbs, coarse black pepper, brown sugar, or seasonings that can burn during frying. You can also try injecting marinade or stuffing sage leaves under the skin for added flavour.

Preparing the turkey

Thawing and Drying the Turkey:

Start by ensuring your turkey is fully thawed. This step is crucial for food safety and even cooking. Place the frozen turkey in the refrigerator for a few days to thaw completely. A good rule of thumb is to allow approximately one day of thawing time per five pounds of turkey.

Once thawed, remove any packaging and giblets from the turkey's cavities. Pat the turkey dry with paper towels, inside and out. This step is essential to prevent oil splatter and ensure even cooking. You can also leave the turkey uncovered in a plastic container with paper towels overnight to help dry out the skin, resulting in a crispier final product.

Seasoning the Turkey:

The next step is to season your turkey generously. You can use a dry rub, injecting marinade, brine, or a combination of these methods. Here are some options:

• Dry Rub: Mix your chosen spices, such as salt, pepper, garlic salt, paprika, and chili powder. Sprinkle and rub the mixture all over the turkey, making sure to coat all surfaces, including the cavity.
• Injecting Marinade: Create a marinade with spices like thyme and sage, Worcestershire sauce, and garlic and onion salts. Inject the marinade into different parts of the turkey, making as few holes as possible.
• Brining: Prepare a brine solution with water, salt, brown sugar, mustard, garlic, and cayenne pepper. Submerge the turkey in the brine and refrigerate for several hours or up to a day. After brining, be sure to dry the turkey thoroughly before frying.

Before lowering the turkey into the hot oil, you'll need to prepare it for frying. Here are the steps:

• Place the turkey lowering attachment through the cavity so that it sits upright.
• Use butcher's twine to tie the legs together, and tuck them underneath the skin at the top of the bird.
• Make a loop around the widest part of the turkey and tie the wings so that their tips are held against the body.
• Ensure the turkey is completely dry again before frying. Any remaining moisture can cause oil splatter.

Choosing a pot

Choosing the right pot is crucial for frying a turkey safely and effectively. Here are some key considerations when selecting a pot for your homemade turkey fryer:

• Size: Choose a pot that is large enough to accommodate the size of your turkey comfortably. A 26- to 30-quart pot is generally suitable for a 12- to 14-pound turkey. Make sure the pot is not too small, as this can affect the cooking process and increase the risk of oil spillage.
• Material: Select a pot made from a durable material that can withstand high temperatures and distribute heat evenly. Aluminum and stainless steel are good options. Avoid using thin or flimsy pots that may not handle the heat properly.
• Safety Features: Look for a pot with safety features such as a lid, a built-in thermometer, and a turkey-lowering attachment. These features will help ensure that you can safely lower the turkey into the hot oil and monitor the temperature during cooking.
• Oil Capacity: The pot should have a fill line or markings that indicate the maximum oil level. This is important to prevent overfilling the pot, which can be dangerous. As a general rule, do not fill the pot more than ⅔ full with oil.
• Compatibility: Ensure that the pot is compatible with your heat source. If using a propane burner, choose a pot that can be safely placed on the burner and has a stable base.
• Accessories: Consider purchasing a pot that comes with accessories such as a basket, a hook, or a stand for lowering the turkey into the oil. These accessories can make the frying process easier and safer.
• Durability: Opt for a pot that is sturdy and durable, as you will be dealing with large volumes of hot oil. Avoid lightweight or fragile pots that may not be able to handle the weight and heat safely.
• Ease of Cleaning: Look for a pot with a non-stick coating or one that is easy to clean. This will make the cleanup process much simpler after frying your turkey.
• Reviews: Before purchasing a pot, check online reviews to see what other users have to say about its performance, durability, and ease of use. This can give you valuable insights into the quality and effectiveness of the pot for frying turkeys.

Remember, safety should always be a top priority when frying a turkey. Choose a pot that meets your specific needs, follows safety guidelines, and allows you to comfortably handle the size of turkey you plan to cook.

Heating the oil

Choosing the Right Oil:

• Select an oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil. Peanut oil is recommended for its mild flavour and high smoke point.
• Avoid using oils with low smoke points, as they will burn at lower temperatures, creating a bitter taste.

Determining the Amount of Oil:

• Place the turkey in the pot you will be using for frying.
• Add water to the pot until it barely covers the top of the turkey and is at least 4-5 inches (about 10 cm) below the top of the pot.
• Mark the water level, and use this as a guide for how much oil to use. This ensures the turkey is completely submerged while also preventing oil overflow.

Heating Instructions:

• Fill your fryer with oil, following the marked line or manufacturer's instructions.
• Set up your propane burner outdoors, on a level surface like concrete, dirt, or gravel, away from flammable objects.
• Attach the propane tank and turn on the heat.
• Heat the oil to a temperature of about 325°F (163°C) to 400°F (204°C). The higher temperature range is suitable if you plan to inject or brine your turkey.
• Keep a close eye on the oil temperature to prevent overheating and smoking.
• If the oil begins to smoke, reduce the heat to prevent it from catching fire.

Safety Precautions:

• Always fry your turkey outdoors, in an open area, away from children, pets, and flammable objects.
• Ensure your turkey is completely thawed and dry before placing it in the hot oil. A frozen or wet turkey can cause the oil to bubble over and create a fire hazard.
• Do not leave the fryer unattended while heating the oil.
• Keep a fire extinguisher nearby in case of any accidents.

Frying the turkey

Firstly, ensure your turkey is fully thawed and dried. Remove the giblets and neck from the inside of the bird, and tuck the neck flap inside to prevent a pocket of air or fluid forming, which can be dangerous when the turkey hits the oil.

Next, prepare your oil. Peanut oil is the most popular choice, but canola, vegetable, safflower, corn, or avocado oil can also be used. Heat your oil to around 325°F (160°C) in a large pot—you will need around three to four gallons of oil for a 12-14lb turkey.

Now, you can begin to lower the turkey into the oil slowly and carefully. Ensure the cavities are not facing you, as they can create a fountain of bubbling oil. Lowering the turkey will cause the oil temperature to drop, so turn up the heat and wait for the oil to reach 275-300°F (135-150°C) before cooking for about 30 minutes.

Check the internal temperature of the turkey in the thickest parts of the breast and leg. The ideal temperature for the breast is 160-165°F (71-74°C), and the leg should be higher at 175-190°F (80-88°C).

Once the turkey is fully cooked, slowly remove it from the oil and let the excess drip off before transferring to a platter or sheet pan to rest for about 15-20 minutes. The residual heat will continue to cook the turkey, so the temperature will rise a little more as it rests.

Finally, remove any twine and carefully slide the turkey off the metal base or out of the basket. Your turkey is now ready to be carved and served!

Frequently asked questions