Deep-Fried Turkey

For years, Thanksgiving dinner at my house was the same: an enormous turkey and a ton of side dishes, all trying to share space in my tiny oven. Not to mention that every guest wanted a view of the “professional chef in action,” so there were always a few too many cooks in the kitchen. It was practically a recipe for a holiday rom-com! To make things easier, I decided to take things outside, skipping the oven-roasted turkey and making a deep-fried turkey instead.

Saying this choice was life-changing is probably dramatic, but it kind of felt like it. Frying the turkey freed up space in the oven and made the bird taste incredible, with ultra-crispy skin and the juiciest, most tender meat.

If you’ve heard of the process but haven’t dared to try it, I’d encourage you to give it a go this year. Learning how to deep-fry a turkey sounds intimidating, but it isn’t as scary as you might think. Deep-frying is one of the easiest (and quickest) ways to cook a turkey. It only requires attention to detail and some safety precautions.

How long does it take to deep-fry a turkey?

DAN ROBERTS FOR TASTE OF HOME

Deep-fried turkey cooks very quickly: A 10- to 12-pound turkey should cook in 35 to 45 minutes (three to four minutes per pound). That’s much quicker than turkey cooking times when you use an oven! Set a timer accordingly, and carefully lift the turkey out of the oil when it goes off. Then, take the temperature with an instant-read meat thermometer. The deepest part of the thigh should register 170° to 175°F. If it’s not finished, lower the turkey back into the oil and continue cooking.

What tools do you need to deep-fry a turkey?

• Turkey fryer: If you’re new to outdoor deep-frying, look for a kit that contains everything you need for a successful run, like the Char-Broil turkey fryer. It includes an outdoor burner, a pot for turkeys weighing up to 16 pounds, a deep-frying thermometer to monitor oil temperature, and a rack with a hook to lower the turkey into the oil. Once you have it on hand, you can use it throughout the year for large cooking projects—from making a lowcountry boil to brewing beer.
• Gloves: Using heat-resistant gloves is the best way to protect your arms from hot oil splatter. Look for a pair that’s heat-proof, waterproof and grease-proof. If they come up to your elbow, even better.
• Meat thermometer: If you don’t have one already, pick up an instant-read meat thermometer. They’re essential for knowing when the turkey is finished cooking.
• Fire extinguisher: Safety first! Pick up a fire extinguisher that’s rated to work with grease fires.

Deep-Fried Turkey Ingredients

• Turkey: A 10- to 12-pound turkey should fit in most deep fryers. Thaw the turkey thoroughly, as any lingering ice on the skin or inside the cavity can cause the oil to spit.
• Turkey rub: We season the turkey with a combination of minced fresh thyme, kosher salt, sugar, garlic powder, paprika and coarsely ground pepper. Of course, if you have a favorite seasoning blend from another Thanksgiving turkey recipe, feel free to use it instead.
• Oil: There are several oils to choose from when deep-frying. The best oil for frying is a neutral oil with a high smoke point, like peanut oil, canola oil, vegetable oil, safflower oil or rice bran oil. You’ll need about 3-1/2 gallons, depending on the size of your pot and your turkey.

Directions

Step 1: Season and chill the turkey

In a small bowl, combine the thyme, salt, sugar, garlic powder, paprika and pepper. With your fingers, carefully loosen the skin from the turkey. Rub the salt mixture under the skin, inside the cavity and over the outside of the turkey. Tuck the wings under the turkey, and tie the drumsticks together. Refrigerate the turkey for 18 to 24 hours.

Editor’s Tip: We generally avoid using traditional brines when deep-frying turkey to minimize the splatter factor. Oil and water don’t mix, and hot oil will spit when it encounters water droplets. Since brine introduces extra liquid, we prefer using seasonings to dry brine the turkey. This method also dries out the turkey skin as it sits uncovered in the fridge overnight, helping the bird crisp up in the fryer.

Step 2: Heat the oil

The next day, add the oil to a turkey deep fryer and preheat it to 275°. Allow the turkey to stand at room temperature while the oil is preheating.

Editor’s Tip: Set up your turkey fryer outside on level ground that’s at least 10 feet away from structures or any combustible materials. Once you’re ready to fry, fully dry the inside and outside of the pot. Fill it with oil, being careful not to exceed the maximum fill line. If your fryer doesn’t have a maximum fill line, use our tip below to figure out how much oil to add to the pot.

Step 3: Deep-fry the turkey

Place the turkey on a deep-fry rack, breast side down. Turn the burner off, and carefully lower the turkey into the oil. Turn the burner on high and heat the oil to 350°. Adjust the heat to maintain it at 350°. Cook the turkey until a thermometer inserted in thickest part of thigh reads 170° to 175°. This should take 35 to 45 minutes total time in the fryer.

Editor’s Tip: Before adding the turkey to the deep-fryer, pat it dry inside and out, making sure no liquid or ice is lingering inside the cavity. If your deep-fry rack comes with a detachable hook, make sure it’s hooked well. You should be able to hold the turkey securely over the cutting board without it slipping or falling.

Step 4: Let it rest

Remove the turkey from the oil. Let it stand for 20 minutes before carving it.

Editor’s Tip: I like to place the turkey on a rimmed baking sheet fitted with a wire rack to let the excess oil drain. After it has rested, follow our guide for carving a turkey. The skin will be crispier than a regular turkey, so make sure your carving knives are plenty sharp. Present the turkey on a platter with the legs and wings left whole. The breast and thighs are easier to serve when cut into 1/4-inch-thick slices.

DAN ROBERTS FOR TASTE OF HOME

Safety Tips for Frying Turkey

Deep-fried turkey is downright delicious, but we can’t stress enough that the process is not without risk. Not to scare you, but as a former restaurant chef, I know first-hand that fryer oil burns fast and hot. Before you decide to fire up the deep-fryer, make sure you’re ready to be safe and responsible. That means no drinking and frying.

If you’re new to this cooking method, start by checking out guide for deep-frying at home with confidence. Then, read the manufacturer’s manual that came with your deep fryer (yes, the whole thing). It’s also a good idea to familiarize yourself with the cooking process before getting started. That way, you’ll fully understand every step before jumping in.

From there, it’s all about observing a few safety tips:

• Wear the right clothes: We recommend wearing heat-resistant gloves when moving the turkey in and out of the oil, along with pants and shoes. This isn’t the best activity for shorts and sandals! You want as little exposed skin as possible to reduce your chances of getting burned.
• Set it up outside: Never use a turkey fryer inside, and make sure it’s set up on a flat surface (such as concrete) in an open area. It’s important to place the fryer on level ground. Position the fryer at least 10 feet away from your house, garage or any other buildings. It should not be located near combustible materials, such as wooden decks, structures or furniture.
• Give yourself space: Make sure the set-up allows plenty of space to walk around the fryer. No one should need to walk between the propane tank and the burner. If anyone trips over the hose, it could cause the pot of hot oil to fall over.
• Measure the oil: Measure the oil level ahead of time to prevent overflowing the pot. We have step-by-step instructions on how to do this in the tips section below.
• Heat the oil in two stages: Start by heating the oil to a low temperature of 275°. Then, turn the heat up after you add the bird. This keeps the oil from splattering, which is safer and easier for beginners.
• Be prepared: Have a fire extinguisher on hand. Hopefully you won’t need it! But you can’t douse a grease fire with water, so have that extinguisher ready (just in case).

Deep-Fried Turkey Tips

DAN ROBERTS FOR TASTE OF HOME

How do you measure the oil for deep-fried turkey?

Overflowing the pot is number one on the list of the most dangerous aspects of deep-frying a turkey, so it’s important to measure the oil level ahead of time. There’s no way to fix things once the oil is heated, so you’ll want to do it long before you add the turkey.

1. Place your turkey in the pot and add water until it’s covered by about a half an inch.
2. Remove the turkey and allow any excess water to drain back into the pot.
3. Measure the remaining water, or mark the waterline as the maximum fill line before discarding the water. Make sure there are at least three to five inches from the fill line to the top of the pot to prevent a boilover.

How big of a turkey do you need to make deep-fried turkey?

There is a size limit on deep-fried turkey, as a standard 30-quart pot can only handle up to a 16-pound turkey. If your turkey is larger, you’ll need to remove the legs and thighs from the bird and fry them separately.

What kind of marinade or rub should you use for deep-fried turkey?

We like to use a dry rub when making fried turkey. Taste Recipes senior food stylist Shannon Norris advises that moisture is not your friend when deep-frying. She recommends using a dry brine or spice rub. If you season the turkey the day before, it will absorb the flavors overnight as it sits in the fridge. Just make sure you don’t rinse off the seasoning, or you’ll add the water we’re trying to avoid.

How do you prepare a turkey for deep-frying?

You don’t need to truss the entire bird when deep-frying, but you will want to tuck the wings behind the turkey and tie the legs together to promote even cooking. Butterball also recommends standing the seasoned bird in a tube pan overnight in the refrigerator. That allows excess water to drip out off the bird, ensuring the cavity is nice and dry.