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For cooks with a brazen sense of adventure, the idea of submerging a whole turkey in a cauldron of bubbling oil is understandably exciting. Deep-frying a Thanksgiving turkey certainly has advantages: The technique produces a juicy, flavorful bird with guaranteed crispy, golden brown skin—and the whole process takes less than 2 hours. Plus, all of the action happens outdoors, freeing up oven space for all the holiday side dishes you plan on churning out.
But, there’s no better way to ruin Turkey Day than by setting the bird (and your house) on fire. If this is your first time frying a turkey, don’t just wing it. Our turkey frying guide includes step-by-step instructions and a few essential safety tips so your deep-fried Thanksgiving dinner will go off without a hitch.
So go ahead and fill the oven with sweet potatoes, green beans, and pecan pie; then head outdoors for this quick and easy way to cook your Thanksgiving turkey.
Deep frying a whole turkey is a quick and delicious way to cook it, resulting in moist, tender meat and an incredibly crispy skin However, due to the high temperatures involved, it’s very important to ensure the turkey is fully and properly cooked through before serving. An undercooked deep fried turkey poses a real risk of food poisoning to anyone who eats it Here’s a thorough guide on how to check your deep fried turkey is cooked through and safe to eat.
Use A Meat Thermometer
The most reliable way to check your deep fried turkey is cooked through is by using a meat thermometer A meat thermometer allows you to accurately measure the internal temperature of the turkey to ensure it has reached the optimum temperature for safety and eating quality.
You should aim for an internal temperature of 165°F in the thickest part of the breast, wing and thigh. Carefully insert the thermometer probe into the thickest section of the breast, taking care not to touch any bones. Once the temperature reads 165°F, check the thickest part of the wing and thigh in the same way.
Using a thermometer at several locations is important as it ensures no cold spots remain. As soon as all check areas read 165°F or above, your deep fried turkey is cooked through and safe to remove from the oil.
Having a high quality instant read digital meat thermometer makes checking the temperature quick and easy. Thermometer probes with a long, thin stem are ideal for easily inserting deep into the breast and thighs. Waterproof and dishwasher safe thermometer models are also useful for no fuss cleaning up afterwards.
Check The Meat Visually
As well as using a thermometer, you can also check your turkey is cooked by examining it visually. Though not as reliable on its own, visual checks are a useful backup to be sure it’s ready.
Once the turkey has cooked for the recommended time, remove it from the oil and lay it on a tray. Press lightly on the breast and thighs with a gloved hand or tongs. The meat should spring back and not indent. If the flesh remains indented, it needs longer to cook.
Next, use a knife to cut into the thickest section of the breast and check the color inside. The meat should be white throughout with no traces of pink. Pink colored meat means the turkey needs more time frying.
Finally, find the thigh joint and carefully cut through it to reveal the juices inside. They should run clear with no traces of blood. If you notice any red, bloody juices, your turkey requires further cooking.
While visually checking provides a good indication, it should always be used alongside temperature checks for best results. Relying on visuals alone risks serving undercooked and unsafe meat.
Let It Rest Before Carving
Once deep fried to a safe internal temperature of 165°F, transfer the turkey from the oil to a tray and let it rest for 15-20 minutes before carving.
Resting allows time for the juices inside the turkey to redistribute and reabsorb back into the meat. If you skip resting, the turkey’s juices will spill out as soon as you carve it, resulting in dry meat.
As the turkey rests, its internal temperature will continue increasing by around 5-10°F to between 170-175°F. This extra heat ensures any bacteria are fully destroyed and the meat stays hot for serving.
Cover the turkey loosely with foil while it rests to retain heat. Monitor the temperature with a thermometer to be sure it doesn’t drop below 165°F. After resting, the turkey is ready to carve and enjoy!
Cook Times For Whole Deep Fried Turkeys
To ensure your deep fried turkey cooks through fully, it’s important to fry it for the correct length of time. Below are approximate frying times depending on the turkey’s weight:
- 8-12 lbs turkey: cook for 3-4 minutes per lb
- 12-16 lbs turkey: cook for 3-4 minutes per lb
- 16-20 lbs turkey: cook for 3-5 minutes per lb
- 20-24 lbs turkey: cook for 4-5 minutes per lb
The times above are based on cooking at 350°F oil temperature. You may need to adjust cooking times slightly depending on your fryer setup. Always rely on thermometer temperature rather than time alone to gauge doneness.
Cook times also vary based on whether your turkey is fully thawed or still partially frozen. Frozen turkeys take significantly longer to fry through. Ensure your turkey is fully defrosted before frying to avoid undercooked meat.
Common Deep Frying Mistakes
While deep frying a turkey can produce amazing results, there are some common mistakes to avoid:
- Not fully thawing the turkey – leads to uneven cooking.
- Overfilling the fryer with oil – dangerous spillover risk.
- Overcrowding – turkeys need plenty of space to cook evenly.
- Cooking at too low an oil temperature – prevents proper browning and cooking.
- Removing turkey before 165°F internal temp – high risk of undercooked meat.
- Not letting turkey rest before carving – causes dry meat.
Provided you insert a thermometer to accurately check temperature, avoid these pitfalls and follow the advice above, you can enjoy perfectly cooked deep fried turkey every time. Crispy brown skin on the outside with piping hot, tender and juicy meat within.
Now that you’re armed with foolproof knowledge on how to check your deep fried turkey is properly cooked, it’s time to fire up your fryer and get cooking this tasty treat! Just be sure to exercise caution when working with large amounts of hot oil.
How to deep-fry a turkey:
Though the ingredient list for our deep-fried turkey recipe is relatively simple (all you need is a whole turkey and a lot of oil, plus any seasonings you want to add), the process requires very specific equipment. It might be an investment up front, but once you own the whole setup, you can deep-fry your turkey year after year. (You can also repurpose the equipment for a seafood boil come summertime.)Before you get started,
- Always fry your turkey outdoors in an open space away from the house, garage, swing set, backyard patio, or any other combustible structure. Do not attempt to deep-fry a turkey in inclement weather (if rain or snow gets into your fry pot, it could spell trouble).
- Arrange the burner on a flat surface and keep children and pets a safe distance from the fryer at all times.
- Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
- Allow the oil to cool completely (at least a few hours; overnight is better) before moving or disposing of it.
The supplies:
You don’t need an industrial deep fryer to cook your bird, but you will need a specialized turkey-frying kit. Look for these at most hardware and home-improvement stores, or online retailers (we like this one from Amazon). Most turkey-frying kits use propane gas, though some electric models fitted with fryer baskets claim to be safe to use indoors (avoid these; frying a whole turkey indoors runs a greater risk of a grease fire). Make sure your outdoor frying kit includes the following items:
- 30-qt. or larger aluminum pot
- Propane burner with a hose that connects to a propane gas tank and a gauge for regulating the flame
- Poultry rack with a hook for lowering and raising the turkey
- 12″ deep-fry thermometer that clips to the side of the pot to monitor the oil temperature
Gas One Turkey Fryer Propane Burner Complete Kit
- A full propane tank
- A waterproof marker
- A heavy-duty apron
- Long, heavy-duty oven mitts (the kind you might use for grilling)
- An instant-read meat thermometer for checking the internal temperature of the turkey
- A fire extinguisher, in case of emergencies
The turkey: If you’re starting with a frozen turkey, allow it ample time to thaw before beginning the frying process (get our complete guide to thawing a turkey here). If you have a fresh turkey, simply pat it dry with paper towels. Either way, avoid using a wet brine or marinade; excess moisture can lead to splattering when you submerge the bird in the hot frying oil, resulting in dangerous flare-ups.
For most turkey preparations, including frying, we recommend dry-brining for optimal flavor and seasoning. A dry brine can permeate the meat, leading to a juicy, flavorful bird. More importantly, it dries out the skin, encouraging it to crisp and leading to a more controlled frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Keep in mind that deep-fried turkeys should not be stuffed; instead, bake your stuffing in a casserole dish in the oven.
No matter which route you take, remember to remove the giblets from the turkey’s cavity and dry it inside and out. (Excluding the liver, which can be bitter, reserve the neck and any other discarded turkey parts to make turkey stock.)
The oil: You can use any type of oil that has a high smoke point. Canola oil, vegetable oil, grapeseed oil, and peanut oil all work well. How much oil do you need to fry a turkey? For a 12–14-lb. turkey, you’ll need approximately 4–5 gal. of oil. But pots vary in volume, so the method below will help you determine the precise amount you’ll need to fill your particular pot. Remember that the oil level will rise once you lower the turkey; this method factors in the clearance required between the oil’s surface and the top of the pot. Never fill the pot to the brim, which could cause the hot oil to overflow and set the whole thing ablaze.
How do I know when my deep fried turkey is done?
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