How to Deep Fry Turkey

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 Deep-Frying a Turkey

  • It is best to deep-fry a turkey that is less than 14 pounds. If you are frying a turkey over 15 pounds, make sure to separate the leg and thigh pieces from the breast and fry them separately.
  • Be sure your turkey is completely thawed.
  • Remove any excess fat.
  • Do not stuff your turkey when deep-frying. Cook the stuffing separately in the oven.

Indoor Electric Turkey Fryer

  1. To start, take the wrapper off of the turkey. Remove and discard the neck and giblets.
  2. Add oil to the fryer and do not exceed the maximum fill line. Preheat oil in fryer to 400 degrees.
  3. While the oil is heating, pat turkey dry with paper towels and prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
  4. Once the oil is heated, slowly lower the turkey into the fryer. The turkey may not be totally immersed in the oil. This may cause the top part of the breast to remain white even though it is cooked to the proper end temperature.
  5. Cook all dark meat to an internal temperature of 175 degrees to 180 degrees and all white meat to an internal temperature of 165 degrees to 170 degrees.
  6. When turkey is done, slowly lift turkey from pot and place in pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing from rack or basket to carve.

Outdoor Propane Fryer

  1. To start, take the wrapper off of the turkey. Remove and discard the neck and giblets.
  2. Deep-fry outside on a flat surface, far away from homes, garages, wooden decks, etc.
  3. To determine how much oil is needed for frying, place the thawed turkey in the fryer basket and place in fryer. Add water until the top of the turkey is barely covered. Remove turkey, allowing the water to drain from the turkey back into the fryer. Measure and mark the water line. Use that line as a guide when adding oil to the propane fryer. Note: There should be at least 3 to 5 inches from the water line to the top of the pot so oil doesn’t boil over.
  4. Pat turkey dry with paper towels. Add oil to the fryer based on the test mentioned above.
  5. Preheat oil in fryer to 375 degrees.
  6. While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire.
  7. When oil is hot, turn burner off and slowly lower turkey into the hot oil. Slowly lowering the basket helps prevent the oil from bubbling over. Turn burner back on.
  8. Cook turkey about 3 to 4 minutes per pound.
  9. The turkey is done when the dark meat is at an internal temperature of 175 degrees to 180 degrees and all white meat is at an internal temperature of 165 degrees to 170 degrees. (Turkey parts may take 4 to 5 minutes per pound to reach the recommended temperatures.)
  10. When the turkey is done, slowly lift turkey from pot and place in pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing from rack or basket.
Always follow these Food Safety tips with any turkey that you are deep-frying or roasting traditionally.
To get more information, visit the National Turkey Federation

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