Deep-Fried Turkey (2024)

FAQs

Deep-Fried Turkey? ›

A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F. If the internal temperature has not reached 165°F, use the stop-and-go method to slowly lower it back into the oil and turn the burner back on to continue cooking.

A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F. If the internal temperature has not reached 165°F, use the stop-and-go method to slowly lower it back into the oil and turn the burner back on to continue cooking.

Heat oil in pot (allow enough room in pot for turkey to be placed, too much oil will cause overflow), bring oil to at least 375 degrees F. Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.

I recommend injecting the turkey the night before you plan to fry, but it can be done as soon as one hour in advance. I've found that the flavor is more intense if you allow it to set overnight in the fridge.

You can brine your turkey first, but you don't have to. A lot of people do, but it isn't necessary for a successful Deep Fried Turkey. I have made this recipe plenty of times without brining first and they always come out delicious. Learn more about brining here + get a great Citrus Turkey Brine recipe!

Cover the oil and refrigerate it to prevent it from becoming rancid. According to the Texas Peanut Producers Board, peanut oil may be used three or four times to fry turkeys before signs of deterioration begin. Such indications include foaming, darkening or smoking excessively, indicating the oil must be discarded.

Cook the turkey 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. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross. There are other, more practical, reasons to deep-fry your turkey. Unless you have a double oven, roasting a turkey takes up way too much oven space.

Do not use a pot lid when frying your turkey. If a fire starts, do not spray water onto it, as this could splash and spread the burning oil. Never leave your pot, fryer or hot oil unattended. Allow your oil to cool completely before disposal.

Which oil is best for deep frying? ›

The makers of the Bayou Classic turkey fryer recommend peanut oil, because its high smoke point of 450 degrees Fahrenheit allows the oil to reach the correct temperature to fry the turkey properly without giving it a burnt flavor.

So what's the best alternative to peanut oil? Sesame is the best replacement for peanut oil if you're seeking to replace the ingredient due to its similar nutty taste. Canola, grapeseed, or sunflower oil are your top choices if you require an oil for frying that has equivalent cooking characteristics.

Directions. After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding. Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin.

Select your turkey for deep frying. The best weight is between 10 to 20 pounds. Completely thaw frozen turkey before frying.

Well... you don't! Just like with other meat, the USDA recommends skipping washing your turkey before you cook it.

Whole turkey: On your meat thermometer, a whole cooked turkey should reach an internal temperature of 165°F in the breast and 175°F in the thigh. Whole turkey, stuffed: The center of the stuffing must reach 165°F.

Speed: Cooking a turkey using the deep fry method allows you to cook the turkey faster.

Calculate turkey cooking time and temperature. The simplest way to figure out turkey roasting times is to calculate 13 minutes per pound at 350°F for an unstuffed turkey (that's about 3 hours for a 12- to 14-lb. turkey), or 15 minutes per pound for a stuffed turkey.

How much peanut oil do I need to fry a turkey? The amount of oil varies depending on the size of the bird. However, a good rule of thumb is that for every pound of meat, you'll need about a third of a gallon of oil. This means that you'll need 3-4 gallons of oil for a 12-14 pound turkey.