Deep Fried Turkey

Equipment- The Fryer

Make sure you have all of the correct equipment. I recommend buying a fryer pot specific for turkey frying. Around thanksgiving you can find these anywhere, this is the one we own and use for many other purposes than just frying turkeys.

The only three essential items it does not come with are the propane tank, work gloves and a Class B Fire Extinguisher (for chemical fires). It will have the correct hoses, fry basket, hook and thermometer. This can be used for other things throughout the year.

Pick your Location

Choose the correct place. Under NO circumstances should you fry a turkey indoors, EVER!

Don’t even do this in your garage. I recommend a nice open space. If you are outside in an area with a covering, make sure it is at least 10 feet high and there is ample air circulation around the area.

You want to be at least 10 feet away from any building or item that could catch on fire. Water + hot oil = a hot mess. If it is raining, cancel your turkey frying and come up with a back-up plan.

Make sure the surface you set the fryer on is flat and even. To avoid grease stains you can lay down cardboard directly under the fryer. If it is windy on the day you fry you can anchor the fryer with large rocks (do not use anything that is flammable).

What to Wear

Be safe by wearing clothing with no exposed skin. Even the best prepared turkey fryers get hit with a spit of grease once and while.

Wear closed toe shoes, long sleeves and pants. If you have long hair, tie it back. Wear heavy duty grilling gloves to protect your hands as they will be in the closest contact with the oil.

Best Turkey for Frying

Turkey preparation is key for fried turkey. First and foremost, make sure you turkey is FULLY defrosted. I can’t stress this enough.

Either buy a fresh, never frozen bird or defrost in the refrigerator for 2-3 days prior to frying depending on the size. A turkey ice cube will literally torpedo out of your pot and cause damage and fire.

Remove all giblets and the plastic tie for the legs, replace this with cooking twine or metal (plastic melts.) For the same reason that you can not fry in the rain, you want to make sure any excess liquid is patted off the turkey surface both inside and out with a paper towel.

Depending on the preparation you choose: brining, marinating, rubbing or injecting, the liquids inside the turkey flesh are okay, just make sure any exposed areas outside and inside cavity are as dry as possible.

Best Oil for Frying a Turkey

First comes the type of oil.

• Peanut Oil– Nearly everyone will recommend using peanut oil. It has a high smoke point so it won’t burn and despite being from peanuts, has a neutral flavor. It is also low in saturated fats so it won’t absorb into the turkey and make it feel greasy after resting.
• Vegetable Oil – Vegetable oil would be the alternative if someone has an allergy to peanut oil.
• Canola Oil– This has a smoke point of 399°F but is also more expensive.
• Frying Oil– Sometimes you will see something just labeled “frying oil” and this is a blend of all of the above. It is often cheaper.

How Much Oil to Use to Fry a Turkey

Next is the amount of oil and this will depend on the size of your fryer and then also your turkey. Generally speaking, you’ll need 3 gallons of oil for a 30 qt. pot and 3 1/3 gallons of oil for a 32 qt. pot.

1. Put the turkey into the fryer before you seasoning or brine it and then pour water over top until the water covers the bird, plus one inch.
2. Remove the bird and make a mental note of how high the water is. That is how much oil you will need to prepare when you are ready to start frying. Don’t “wing it”, it may take more time, but it will prevent serious injury or damage in the long run.

How to Deep Fry Turkey

Now that you’ve prepared properly, here is how to actually fry the turkey.

1. Tools & Measure. Order the tools you will need and before your start seasoning the turkey, measure the amount of oil you will need using the water technique above.
2. Seasoning. Pat the turkey dry. Then prep the turkey how you desire using a rub, injection marinades, turkey brine or dry brine for turkey.
3. Heat Oil. Heat the oil to 350°F. The temperature of the oil can take up to 30 minutes to build, so plan accordingly. If it is really cold, this can take longer.
4. Get Turkey Read. Arrange the turkey on the hook or in the basket. I do wrap the wings around so they hold in tight, but sometimes they come undone while frying.
5. Deep Fry. Carefully lower the turkey into the deep fryer. Deep fry for 3 minutes per pound. Some recommend adding an extra 5 minutes to account for the drop in temperature when the turkey is initially entered. The skin will be dark and crispy if you used the rub.
6. Remove. Carefully pull out the whole basket very slowly, being careful to not spill oil. Transfer turkey to a rimmed baking sheet and leave the hot basket (or hook) outdoors until cool.
7. Rest. Allow that bird to rest for a good, long time; a minimum of 15 minutes. This allos the juices to remain within the bird. Don’t worry, your fried turkey will still be hot.
8. Carve. Now it’s time to carve the turkey and serve. Feel free to make a traditional brown gravy or try out our red wine gravy.
9. Stock. But don’t throw away the carcass! Use it to make an amazing homemade turkey stock, which can easily by used in any recipe requiring chicken or vegetable stock or to make soup. It also freezes well.