Turkey Fryer Tips: Make Your Bird Bigger And Better

Deep-frying a turkey is a popular alternative to traditional roasting, resulting in a juicy bird with a crispy skin. However, it is important to consider the size of your turkey as a turkey that is too large can cause a dangerous overflow of oil, potentially leading to a grease fire. The standard-sized, 30-quart pot used for deep frying can comfortably handle a turkey up to 14 pounds. If your turkey is bigger, you can remove the legs and thighs and fry them separately, or cut the turkey in half. It is also crucial to follow safety precautions when deep frying a turkey, such as making sure the turkey is completely thawed and dry before frying, wearing protective clothing, and having a fire extinguisher nearby.

Safety tips for frying a turkey

Frying a turkey can be dangerous, with a high risk of fire, burns, and other injuries. Here are some safety tips to help you safely fry a turkey:

Planning and Setup

• Always follow the manufacturer's instructions and warnings for your specific fryer.
• If using an outdoor fryer, choose an open space with a flat, level, and hard surface that is at least 10 feet away from any buildings.
• Ensure there is nothing overhead near the flame or pot.
• If using a propane tank, attach the gas line securely and place the tank as far away from the fryer as the line will allow without stretching.
• Determine the amount of oil needed by doing a test run with water, then washing and drying the pot before adding oil.
• Only use oils with a smoking point of 450°F or higher, such as peanut oil, safflower oil, or corn oil.
• If using an indoor fryer, ensure it is large enough to accommodate your turkey.

Turkey Preparation

• Use a fresh turkey or thoroughly thaw a frozen turkey before frying. Partially frozen turkeys can cause oil spillage.
• Remove the neck, giblets, and excess fat from the turkey.
• Dry the turkey thoroughly, inside and out, as moisture can cause oil to splatter.
• Do not stuff the turkey before frying.
• Make small incisions under the neck, wings, and legs to allow oil to drain more quickly.

Frying

• Wear protective gear, including a BBQ apron, mitts, and shoes.
• Never leave the fryer unattended, as oil can quickly overheat and catch fire.
• Keep children and pets away from the fryer at all times.
• If the oil starts to smoke or reaches 400°F, turn off the heat source and wait for it to cool to 350°F.
• Use a thermometer to ensure the turkey reaches the correct internal temperature (175-180°F for dark meat, 165-170°F for white meat).
• After frying, turn off the heat source and carefully remove the pot, placing it on a level surface to cool overnight before disposing of the oil.

Fire Safety

• Keep a grease-rated fire extinguisher nearby and know how to use it.
• Never use water or a hose on a grease fire, as this will cause it to spread.
• If a fire occurs, call 911 immediately.

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, with both outdoor and indoor methods described.

Outdoor Turkey Fryer Setup:

• Choose an open, flat, level, and hard surface that is at least 10 feet away from any buildings. Ensure the surface is non-flammable, such as wood or asphalt.
• Assemble the stand and burner according to the manufacturer's instructions.
• Ensure there is nothing overhead that could come into contact with the flame or the pot.
• Attach the fryer's gas line to the propane tank. Place the propane tank as far away from the fryer as possible without stretching the gas line.
• Determine how much oil you need. Do this by placing the thawed turkey into the fryer basket and then into the fryer pot. Fill the pot with water until it covers the turkey by about half an inch. Remove the turkey and basket, mark the water level, and use this as a guide for how much oil to add.
• Wash and dry the fryer pot before cooking.
• Put on protective gear, including an apron, gloves, and shoes.

Indoor Turkey Fryer Setup:

• Place the indoor fryer on a countertop or other stable surface.
• Follow the manufacturer's instructions for your specific fryer model.
• Fill the fryer with oil to the pre-marked level.
• Lower the fresh or thawed turkey into the fryer basket, ensuring it is breast-side up or according to the manufacturer's instructions.
• Put on protective gear, including an apron and gloves.

General Safety Precautions for Both Outdoor and Indoor Fryers:

• Always wear protective gear, including a BBQ apron, mitts, and shoes.
• Have at least one fire extinguisher rated for grease fires nearby.
• Do not drink alcohol while operating the fryer.
• Never leave the fryer unattended.
• Keep children and pets away from the fryer at all times.
• Do not walk between the propane tank and the fryer to avoid tripping hazards.
• Never fry a frozen turkey, as this can cause the hot oil to boil over, leading to injury and fires. Always ensure the turkey is completely thawed, dried, and brought to room temperature before frying.
• If the oil starts to smoke or exceeds 400 degrees Fahrenheit, turn off the heat source immediately and allow the oil to cool.
• Do not move the fryer while it is in use or still hot.

By following these steps and safety precautions, you can safely set up your turkey fryer and enjoy a delicious fried turkey.

How to prepare a turkey for frying

Preparing a turkey for frying involves several steps, and it is important to follow safety procedures. Here is a detailed guide on how to prepare a turkey for frying:

Choosing the Right Equipment and Location:

• Select a suitable outdoor space, such as a flat, level surface, at least 10 feet away from any structures, vehicles, or flammable surfaces.
• Gather the necessary equipment: a large pot (30-34 quarts), a fryer burner, a fire extinguisher, a poultry lifter, a long-stem fry thermometer, heat-resistant gloves, and a propane gas tank.

Determining the Amount of Oil:

• Before filling the pot with oil, conduct a test run with water. Place the thawed turkey in the pot and add water until it covers the turkey by about an inch, also ensuring there is enough space between the water level and the top of the pot.
• Mark the water level as a guide for how much oil you will need.

Thawing and Preparing the Turkey:

• Thaw the turkey completely in the refrigerator, allowing one day per 4-5 pounds of turkey.
• Remove the turkey from its packaging and pat it dry inside and out with paper towels. Check for any ice crystals, especially in the cavity.
• Remove the neck, giblets, and any excess skin or tail nub.
• Apply a dry brine by seasoning the turkey inside and out with kosher salt. Let it absorb the salt for at least 24 hours in the refrigerator, preferably uncovered to further dry the skin.
• Just before frying, pat the turkey dry again.

Heating the Oil:

• Set up the fryer pot and burner outdoors. Connect the propane tank, burner, and hose securely.
• Fill the pot with peanut or canola oil up to the marked line from your test run.
• Turn on the burner and heat the oil to 350-375°F. This may take about an hour, depending on the weather conditions.

Lowering the Turkey into the Oil:

• Put on heat-resistant gloves and use a poultry lifter to slowly lower the turkey into the hot oil, breasts first. This should take 1-2 minutes. Ensure the turkey is fully submerged.
• If the oil seems too close to the edge of the pot, do not drop the turkey. Remove it and adjust the oil level.

Frying the Turkey:

• Turn the burner back on to high and adjust the flame to maintain the desired temperature.
• Fry the turkey for about 3.5 minutes per pound. For example, a 12-pound turkey will take around 42 minutes.
• Stay present and monitor the frying process at all times.

Checking for Doneness:

• After the estimated frying time, turn off the burner and remove the turkey from the oil using the poultry lifter.
• Insert a probe thermometer into the thickest part of the thigh, avoiding the bone. The turkey is done when it reaches an internal temperature of at least 165°F.
• If the turkey is not ready, return it to the oil and check every 10 minutes.

Resting and Carving the Turkey:

• Place the cooked turkey on a large disposable pan or roasting pan and let it rest for about 20 minutes before carving.
• Cover the turkey loosely with aluminum foil during the resting period.
• Turn off the propane tank and burner, and do not move the pot of hot oil. Allow it to cool completely before cleaning and disposing of the oil.

How to deep fry a turkey outdoors

Deep-frying a turkey is a great way to prepare a delicious bird, and it can be done safely outdoors by following these steps:

Safety Tips:

• Never fry a frozen turkey, as this can cause the hot oil to boil over, leading to injuries and fires. Ensure your turkey is completely thawed before frying.
• Always wear protective gear, such as a BBQ apron, mitts, and shoes, when working with a fryer.
• Keep a fire extinguisher nearby, and ensure children and pets are not in the area.
• Do not consume alcohol while operating the fryer, and never leave it unattended.
• Plan to be outside for a couple of hours, and do not move the fryer while it is in use. Allow it to cool completely before relocating it.

Setting Up Your Turkey Fryer:

• Choose an open, flat, level, and hard surface, at least 10 feet away from your home, to set up your outdoor fryer.
• Assemble the stand and burner according to the manufacturer's instructions. Ensure there is nothing overhead that could come into contact with the flame or pot.
• Attach the gas line to a propane tank, placed as far away as possible without stretching the line.
• Determine the amount of oil needed by placing the thawed turkey in the fryer basket and adding water until it covers the turkey by about half an inch. Mark the water level as a guide for oil filling.
• Wash and dry the fryer pot before cooking.

Preparing the Turkey:

• Use a fresh turkey or thoroughly thaw a frozen one. Remove the neck, giblets, and any excess fat from the bird.
• Dry the turkey well, inside and out, as moisture can cause oil to spatter.
• Add seasonings, injected flavorings, or marinades according to your recipe.
• For a 14-pound or larger turkey, separate the legs and thighs from the breast for frying.
• Do not stuff the turkey. Make small incisions under the neck, wings, and legs to allow oil to drain after frying.

Deep Frying the Turkey:

• Preheat oil to 350 degrees Fahrenheit. Use a thermometer to monitor the temperature.
• Allow the turkey to reach room temperature while the oil heats.
• Once the oil is ready, turn off the burner and lower the empty basket into the oil for about 30 seconds.
• Place the seasoned turkey into the basket and slowly lower it back into the oil. Preheating the basket helps keep the skin intact.
• Cook the turkey for about 4 to 5 minutes per pound. For example, a 10-pound turkey will take around 40 to 50 minutes.
• Dark meat should reach an internal temperature of 175 to 180 degrees Fahrenheit, while white meat should reach 165 to 170 degrees Fahrenheit.
• When done, slowly lift the turkey from the oil and place it on a rack or paper towels to drain.
• Let the turkey rest for at least 20 minutes before carving.

Tips for Success:

• Peanut oil is a popular choice for deep frying, but any oil with a smoking point above 350 degrees Fahrenheit will work.
• Always follow the manufacturer's instructions for your specific fryer model.
• Make sure your turkey is fully thawed, and dry it thoroughly to avoid oil spatter.
• Injecting marinades and rubbing the turkey with seasonings can enhance flavor.
• Preheating the basket before placing the turkey helps prevent the skin from sticking.
• Use a meat thermometer to ensure the turkey reaches the correct internal temperature.
• Allow the turkey to rest for at least 20 minutes after frying to let the juices redistribute, resulting in a more tender bird.

By following these steps and staying vigilant about safety, you can enjoy a delicious deep-fried turkey prepared outdoors.

How to deep fry a turkey indoors

Deep-frying a turkey is a challenging task, but the result is a juicy bird with crispy skin. Here is a step-by-step guide on how to deep fry a turkey indoors:

Preparation

Before you begin, make sure you have all the necessary equipment, including a large indoor deep fryer, a meat thermometer, heavy oven mitts, and protective clothing such as an apron, gloves, and closed-toe shoes.

It is crucial to read and follow the manufacturer's instructions and safety warnings for your specific deep fryer. Always put safety first when working with large amounts of hot oil. Keep children and pets away from the fryer at all times.

Start by choosing a fresh or fully thawed turkey. Remove the wrapper, neck, and giblets, and pat the turkey dry with paper towels. Check the cavity and joints for any hidden ice or pockets of moisture, as these can cause oil to spatter.

Next, add your chosen oil to the fryer, ensuring you do not exceed the maximum fill line. Peanut oil is a popular choice, but any oil with a smoking point of 450°F will work.

Cooking

Preheat the oil in the fryer to 350°F. While the oil is heating, season your turkey with any desired marinades, injections, or dry rubs.

Once the oil reaches the target temperature, slowly lower the turkey into the fryer, using the basket if your fryer has one. Be very careful during this step to avoid any splashing or spilling of hot oil.

Cooking time will depend on the weight of your turkey. Set the timer for approximately 3 to 4 minutes per pound. For example, a 10-pound turkey will need to cook for about 30 to 40 minutes.

Use a meat thermometer to check the internal temperature of the turkey. Dark meat should reach an internal temperature of 175°F to 180°F, while white meat should reach 165°F to 170°F.

Serving

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

Finally, transfer the oil to a reusable container for future use, and clean your fryer according to the manufacturer's instructions.

Enjoy your delicious, crispy, deep-fried turkey!

Frequently asked questions