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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.
Frying a turkey for Thanksgiving can yield mouthwateringly moist tender meat with crispy golden skin. However, deep frying a turkey does come with some risks that shouldn’t be taken lightly. To fry your turkey safely, it’s crucial to measure the oil properly before heating it up. Here’s a comprehensive guide on how to determine the right oil amount for deep frying your turkey to perfection this holiday season.
Why Measuring Oil Correctly Matters
Measuring out the right amount of oil for your turkey fryer is important for two key reasons:
- Ensuring proper cooking and avoiding undercooked meat
- Preventing messy, dangerous oil spillovers and fires
Not having enough oil means your turkey won’t be fully submerged, leading to uneven cooking. Portions of the turkey will be exposed and could end up undercooked.
On the flip side, too much oil increases the chances of boiling hot oil overflowing and causing a messy, dangerous situation. Oil spilling over the sides of the pot onto the burner can ignite, leading to a terrifying turkey fryer fire.
So take the time to properly measure your oil. It takes a little extra effort upfront, but it’s worth it for cooked-to-perfection turkey and safety.
How Much Oil Do You Need?
As a general rule of thumb, you need about 1 gallon of oil per 4 pounds of turkey meat. So for a 16-pound turkey, which is about average, you’ll need approximately 4 gallons of oil.
Keep in mind that you need enough oil to completely submerge the turkey, with extra room to allow for the oil expanding in volume as it heats up. The oil level should be 3-4 inches above the top of the turkey.
Water Displacement Method
The easiest way to determine the precise oil amount needed is by using the water displacement method:
- Place your thawed, dry turkey in the empty fryer pot.
- Fill the pot with water until the turkey is completely submerged, with about 3-4 extra inches of headspace.
- Mark the water line on the inside of the pot with a piece of tape or marker.
- Remove the turkey and dry the pot thoroughly.
- Fill the pot with oil up to the water line. This is exactly how much oil you need!
The water displacement method allows you to visually see how much liquid is required to safely submerge the turkey with extra room for oil expansion during heating.
Alternative Methods
If you don’t want to use the water displacement technique, there are a couple other options:
Measure Turkey Volume
Measure the volume of your turkey in cubic inches, then allow for 3-4 extra inches of headspace in your pot. Multiply the total volume by 0.125 to get the oil amount in quarts.
Calculate by Weight
Multiply the turkey’s weight in pounds by 0.5 quarts per pound. For example, a 16 pound turkey would need 16 * 0.5 = 8 quarts of oil.
No matter which method you use, remember—a properly measured amount of oil is crucial for even cooking and safety.
Choosing a Pot
Make sure your pot is tall enough to accommodate the required oil amount. Turkey fryer kits often come with pots of an appropriate size. You can also use a large stock pot.
Stainless steel pots with thicker bottoms work best, as they’ll heat the oil evenly. Avoid aluminum and nonstick pots, which can give off harmful fumes at high heat.
And never use a pot that’s overfilled. Oil will boil over the sides, posing serious burn and fire hazards.
Oil Options
The type of oil you select for frying makes a difference in terms of nutrition, flavor, and performance. Consider these factors when choosing your turkey frying oil:
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High smoke point: Look for oils with smoke points over 400°F. Good options include peanut, safflower and refined avocado oils.
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Neutral taste: Opt for mild flavored oils like peanut or canola so they don’t overpower the turkey’s natural flavor.
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Healthier oils: Try avocado, olive or sunflower oil for a healthier fat profile. But avoid extra virgin olive oil, which has too low of a smoke point.
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Reusability: Some oils like peanut oil hold up well for multiple uses. Others like vegetable and canola oil should be tossed after one use.
No matter what oil you choose, always start with fresh, clean oil. Never reuse oil that has debris in it or smells off.
Safely Preparing and Heating the Oil
Once you’ve measured out the oil into your pot, follow these tips for safe preparation:
- Make sure the pot is clean and completely dry before adding oil. Water and hot oil can cause splattering.
- Set up the turkey fryer outdoors on a flat, sturdy surface away from structures and flammable items.
- Gradually heat the oil to the ideal temperature of 350-375°F. Use a deep fry or candy thermometer to monitor the temp.
- Heat the oil slowly over medium heat. Never leave the oil unattended as it heats up!
- Keep kids and pets safely away from the hot oil at all times.
- Have a fire extinguisher on hand in case of oil fires. Act fast if the oil starts smoking heavily or catching fire.
- Use well-insulated oven mitts or gloves when handling the hot oil. Take extreme caution.
- Once cooking is done, safely dispose of used oil. Allow it to completely cool before pouring it into a sealable container.
Key Takeaways on Measuring Fryer Oil
- Accurately measuring the oil prevents undercooked meat and dangerous boil overs
- Use the water displacement method to gauge the exact amount of oil needed
- Allow for 3-4 inches of extra headspace above the submerged turkey
- Carefully choose an appropriate pot and select healthy, high-smoke point oils
- Always heat the measured oil slowly and monitor it closely as it comes to temperature
With these tips in mind, you’ll be ready to perfectly measure oil for frying up the tastiest, safest deep-fried turkey this Thanksgiving! Just be sure to take all necessary precautions when heating several gallons 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.
Measuring Your Cooking Oil For Deep Frying A Turkey…101
FAQ
How much peanut oil for 14 lb turkey?
How do you know if a turkey deep fryer is good?
Check the oil capacity marking on your turkey deep fryer’s body to determine the maximum amount of cooking oil it can hold. Submerge your electric deep fryer in a large sink filled with water if there are no oil capacity markings.
How much oil do you put in a Turkey frying pot?
Answer: For this size of turkey frying pot, you should expect to use at least 6.5 quarts of cooking oil before adding your bird — but again, more may be required if using a model of this size. Fill it up just below the rim with cooking oil and allow the fryer to heat for twenty minutes before attempting to add food.
How much oil does a turkey fryer use?
Read on to find out more about it. How Much Oil for Turkey Fryer? If you want your turkey to be covered in enough oil, so it is not spilling over, you will need to use enough oil. In general, if you want to use a 30-quart pressure cooker, you should use three gallons of oil.
How long do you deep fry a Turkey in oil?
Turn off the flame and remove the oil thermometer before gently lowering the turkey into the pot. Restart the flame and replace the thermometer after the turkey is submerged. Set a timer per appliance instructions (typically 3 to 4 minutes per pound to deep fry a turkey outdoors in oil). Keep an eye on the fryer throughout heating and cooking.