How To Deep Fry Turkey

For a deep-fried turkey experience that is safe and produces delicious results follow these guidelines:

Equipment

You’ll need a 40- or 60-quart pot with basket, burner and propane gas tank, a candy thermometer to measure oil temperature and a meat thermometer to determine if the turkey is done. For added safety, have a fire extinguisher and potholders nearby.

Location

Place fryer on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any other structure attached to a building. Avoid frying on wood decks, which could catch fire, and concrete, which can be stained by the oil.

Ingredients

Smaller turkeys, 8 to 10 pounds, and turkey parts such as breast, wings and thighs are best for frying. You’ll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey. Don’t not stuff a turkey you intend to fry.

A Few of Our Favorite Deep-Fried Turkey Recipes 

Deep-Fried Turkeys with Cajun Spices
Ginger & Rosemary Deep Fried Turkey
Southern Deep Fried Turkey
Louisiana Fried Turkey Breast
Asian Style Deep-Fried Turkey
Bayou Deep Fried Turkey

Cooking Preparation

To determine the correct amount of oil, place the turkey in the basket and place in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out the water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

• Heat the oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and 1 hour.
• Do not stuff turkeys for deep frying.
• Always use a completely thawed turkey.

Frying the Turkey

Once the oil has come to temperature, place the turkey in the basket and slowly lower into the pot. For safety reasons, it is best to have two people lowering and raising the turkey. Whole turkeys require approximately 3 minutes per pound to cook. Never leave the fryer unattended.

Test Turkey’s Internal Temperature 

Remove the turkey and check the internal temperature with a food thermometer. The internal temperature should reach 165°F in three places – the thickest part of the breast, the innermost portion of the wing and the innermost portion of the thigh.

Additional Safety Tips

• Use oils that have high smoke points. Such oils include peanut, refined canola, corn oil, rice oil and sunflower.
• Never leave the hot oil unattended and do not allow children or pets near the cooking area.
• Allow the oil to cool completely before disposing of or storing.
• Immediately wash hands, utensils, equipment and surfaces that have come in contact with raw turkey.
• Turkey should be consumed immediately and leftovers stored in the refrigerator within 2 hours of cooking.