How to Deep Fry a Turkey (whole turkey recipe)
Easy to follow steps for how to deep fry a turkey. The best holiday recipe for cooking a whole turkey for Thanksgiving or Christmas. Crispy delicious skin on the outside and juicy moist tender meat on the inside. Note: sample recipe is based on a 15# turkey
Equipment
- turkey fryer & accessories pot, burner, propane, temperature thermometer, rack & hook
- safety gloves
- roasting pan
- instant-read thermometer
Ingredients
- 15 pound turkey see recipe card for turkey with different weights
- 2-4 gallons peanut oil or other high temp oil (canola/soy/vegetable)
- turkey rub blend (combo salt, pepper, garlic, paprika, & poultry seasoning) optional
Instructions
- Plan a week ahead to ensure your turkey thaws safely in the refrigerator.
- If doing a dry rub, see the link in the notes section below.
- Day Before Frying the Turkey: Do the water test/displacement check. Place the thawed turkey on the rack and into the empty turkey pot. Cover with water so it is submerged with 1-2" above the turkey. Remove the turkey from the pot and mark the line where the water hits. This is how much oil you will need the next day to fry your turkey. Dry the pot 100% and pat dry the turkey and return it to the fridge until ready to cook. If there is not 5" above the water when the turkey is in the pot together, the turkey is too big & chances of unsafe hot oil spillage/overflow is high. 17-18lb turkeys are often the top for a 30qrt pot plus oil.
- Day of Turkey Frying:Set up the turkey fryer outside in a safe location far away from structures, vegetation and anything flammable. Make sure it is on an even flat surface. Follow the instructions for your model including the propane and having the rack/hook, thermometer, safety gloves etc all nearby.
- Fill the pot with enough oil that is needed according to the water test you have already done.2-4 gallons peanut oil
- Prep the turkey by removing all the innards in the cavity and patting the skin dry with paper towels. Place it on the turkey fryer stand, set the hook to the side.15 pound turkey
- Sprinkle the inside and outside of the turkey liberally with a spice blend or seasoning mix. TIP- tuck in the legs under the loose fat/skin from the neck area and pin the wings down with turkey lacers. You want them close to the body of the turkey. Otherwise these smaller pieces will cook too fast/burn/dry out. Let it sit out at room temperature in a rimmed pan or platter until the fryer is ready. * a very cold turkey going into hot oil tends to cause more splatter and it is safe for it to sit out a bit.turkey rub blend
- Start the fryer according to your set's instructions. Once the temperature on your thermometer or gauge reaches 350°F the oil is ready for the turkey.
- Put on the safety gloves. Use the hook connect to the stand on the turkey. Carefully lower it into the hot oil, turn the hook to release from the stand and let the turkey remain in the hot oil.
- Monitor the oil temperature so it stays near 350°F (325-375 range only) Adjust the propane slightly if it gets too high or to low.
- Turkey takes 3-4 minutes per pound when deep frying. A 15-pd turkey for example takes between 45-60 minutes to cook. See guide below for other times.
- Once the breast/white meat part of your turkey reaches 155-160°F with an instant read thermometer, it is ready to come out of the oil. * this is because as the turkey rests it will continue to cook and go up about another 10°F. Removing it a bit early ensures the meat does not dry out or overcook.
- Before removing the turkey make sure you have a clean roasting pan or large platter with sides nearby. When the turkey is ready put on the safety gloves. Use the hook to grab onto the stand and slow lift and remove the turkey from the hot oil. Gently place it onto the platter/roasting pan.
- Tent the turkey loosely with foil and let it rest for 20-30 minutes. *great time to finish up any last minute sides, pour drinks, or any other finishing touches to the meal
- After resting, remove the stand and any lacers or pins used. Place on a serving platter. Carve your turkey as normal - wings, legs, slice the breast meat and thighs, etc. Plate and Enjoy!
Notes
PRINTING NOTE: this recipe card is quite extensive for a recipe because of all the NOTES in this section. It would be great to refer back to the full article when making it because of all the prep & safety precautions. Happy Safe Holidays!
SUMMARY OF SAFETY NOTES:
- Do not skip the water test/displacement step. Do not overfill with oil.
- The turkey must be dry and 100% thawed - any moisture will splatter in hot oil.
- Make sure the turkey fryer is set up according to the manufacture's instructions - is 10 ft from any structures, on a flat even surface, and away from flammable items like furniture & trees.
- Do not leave the fryer unattended when in use, keep children and pets away, & make sure the oil is between 325-350°F when cooking - too high can smoke and catch fire.
- Use protective oven mitts and the hook/turkey rack for handling the turkey. Have a fire extinguisher nearby that is rated for chemical or oil fires (do not use water to put out a grease fire) - CALL 911 immediately if a fire starts.
- 3 days before frying, start the DRY SALT BRINE FOR TURKEY.
- Time out the steps and how long your bird will cook. This helps ensure the rest of the meal will be ready at the same time. Including the 20-30 minutes resting time after it is done frying - the perfect time to warm up rolls, dress the salad, make a cocktail, or whatever else needs finishing in your holiday meal.
Quick Reference Cooking Times
- 10-pound turkey: About 30 to 40 minutes
- 12-pound turkey: About 36 to 48 minutes
- 15-pound turkey: About 45 to 60 minutes
- 20-pound turkey: About 60 to 80 minutes (bigger pot will be needed)
Tried this recipe?Let us know how it was!
