How to Deep Fry a Turkey (2024)

FAQs

How long does it take to deep fry a 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.

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.

Fry the turkey for 3 1/2 minutes per pound of turkey. A 12-pound turkey will take about 42 minutes, a 15-pound turkey closer to 52 minutes. Again, someone should be present near the turkey at all times during frying. Check the turkey for doneness and remove it.

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.

Tip: Peanut oil is the most popular type of oil used for deep frying a turkey, but any oil with a smoking point of 450 degrees Fahrenheit will work. Try safflower oil or corn oil if you don't like peanut oil or are accommodating a peanut allergy.

If Using an Outdoor Frying Rig: Place turkey on frying rig according to manufacturer's instructions, with legs pointing down.

15 Pound Turkey - Use 5 gallons of oil and cook for 50 minutes. 20 Pound Turkey * - Use 5 to 6 gallons of oil and cook for 3 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.

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.

Make sure the turkey is completely thawed before it is placed in a fryer. Never leave the fryer unattended because, without thermostat controls, the oil will continue to heat until it catches fire. Never let children or pets near the fryer when in use or after use as the oil can remain hot for hours.

How do you deep fry a turkey without it exploding? ›

If you are considering deep-frying this year, do not forget to thaw and dry your turkey before placing it in the pot. Failure to do so may lead to an explosive disaster.

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.

Rub for fried turkey

You also use a lot of salts to help keep moisture in and deeply flavor the meat. My favorite salts are Redmond RealSalt. Their salts are bursting with the best flavor. I use them all the time for basically every recipe.

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.

Make sure the turkey is properly secured in the fry basket or on the lift hook. The turkey's head — or what used to be its head — should be facing down. Once the oil reaches 375 degrees Fahrenheit, have an assistant help you lower the turkey into the oil.

20 Pound Turkey * - Use 5 to 6 gallons of oil and cook for 3 minutes per pound. 22 Pound Turkey * - Use 5 to 6 gallons of oil and cook for 3 minutes per pound.

The oil may be stored in the refrigerator for several months or until signs of deterioration begin. 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.

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.