How Long Does It Take to Deep Fry a Whole Turkey?

Deep frying a whole turkey is a quick and delicious way to cook it but many home cooks wonder – how long does it actually take? The answer depends on a few key factors. In this article we’ll walk through the deep frying process step-by-step, and share tips for getting perfect results.

Overview of Deep Frying a Turkey

Deep frying involves fully submerging the turkey in hot oil to cook it This allows the heat to quickly and evenly penetrate the meat, The high temperature also crisps up the skin beautifully,

Here is a quick rundown of the deep frying process:

• Thaw and prep the turkey – Remove giblets, trim excess fat and skin, dry thoroughly, inject marinade and rub with spices (optional).

• Heat up cooking oil – Peanut oil is commonly used. Heat to 350-375°F in a large propane cooker.

• Lower turkey into oil – Use a turkey fryer basket and carefully lower turkey into hot oil.

• Cook turkey – Fry for around 3-4 minutes per pound, Time varies based on size

• Check internal temperature – Turkey is done when breasts reach 165°F and thighs reach 175°F.

• Drain and rest turkey – Remove from oil and let rest 15-20 minutes before carving.

So how long exactly does it take? Keep reading for more details.

Determining Cook Time Based on Turkey Size

The main factor that determines fry time is the size and weight of your turkey. The general rule of thumb is to fry the turkey for 3-4 minutes per pound.

So for example:

• 10 lb turkey: Fry for 30-40 minutes
• 12 lb turkey: Fry for 36-48 minutes
• 14 lb turkey: Fry for 42-56 minutes
• 16 lb turkey: Fry for 48-64 minutes
• 18 lb turkey: Fry for 54-72 minutes

These times are just estimates, and a few minutes over won’t hurt. Always rely on a meat thermometer to determine doneness rather than just cook time.

Tips for Frying Different Sized Turkeys

For small turkeys (10-12 lbs): Use a smaller propane fryer, and reduce the amount of oil. Keep temperature steady at 350-375°F. Fry for 3-4 minutes per pound.

For medium turkeys (12-16 lbs): A standard propane fryer works well. Use enough oil to submerge turkey. Maintain oil temp at 350-375°F. Fry for 3-4 minutes per pound.

For large turkeys (16-20 lbs): Use a large capacity propane fryer. You may need to fry in batches. Heat oil to 350-375°F. Fry in batches for 3-4 minutes per pound.

For extra large turkeys (20+ lbs): Cut the turkey in half and fry in batches, or upgrade to a commercial fryer. Fry each batch for 3-4 minutes per pound.

No matter the size, frying in small batches is safest. Don’t overload the fryer. Slowly lower turkey into hot oil to prevent splatter.

Monitoring Internal Temperature

While the 3-4 minutes per pound estimate is useful, always rely on an instant read thermometer to determine doneness.

Check the temperature in the thickest part of both the breast and thigh. The turkey is done when:

• Breast reaches 165°F
• Thigh reaches 175°F

If breast is done but thigh needs longer, carefully lift turkey partially out of oil to expose thighs to more heat.

Don’t rely on color to determine doneness. The meat may remain pink even when fully cooked. Use a thermometer for accuracy.

Allowing Rest Time Before Carving

Once the turkey reaches the target internal temperature, remove it from the oil and let it rest for 15-20 minutes before carving.

This rest time allows the juices to redistribute through the meat. If you slice it immediately, the juices will spill out and the meat will dry out.

As the turkey rests, begin heating up your oil for round 2 if frying in batches. Make any side dishes or gravy.

After resting, use a sharp knife to carefully slice the turkey. Serve it up and enjoy immediately!

Tips for Frying Turkey Safely

While deep fried turkey is delicious, safety should always come first. Here are some top tips:

• Fry outdoors in a clear open area away from homes, trees and debris.

• Use a propane cooker with sturdy base designed for frying. Do not use a pot on a cooktop or grill.

• Monitor oil temp with thermometer. Do not overheat beyond 375°F.

• Slowly lower and lift turkey with fryer basket. Hot oil may splatter if rushed.

• Turn off propane when adding or removing turkey from oil.

• Keep kids and pets away from the fryer. Hot oil can cause serious burns.

• Have a fire extinguisher on hand in case of emergencies.

• Never leave the fryer unattended, even for a minute.

• Allow oil to fully cool before disposing or filtering for later use.

With proper precautions, you can safely deep fry a delicious golden turkey in just about an hour or less!

Turkey Deep Frying Equipment Must-Haves

Having the right gear makes deep frying turkeys faster, easier and safer. Here are some essentials:

• Propane turkey fryer – Choose a sturdy model from brands like Masterbuilt, Bayou Classic, or King Kooker.

• Fryer basket – Lowers turkey safely in and out of hot oil. Get the right size for your fryer.

• Propane fuel – Make sure you have enough propane for the entire cook time.

• Instant read thermometer – Essential for monitoring oil and internal temps.

• Heavy duty pot holders – Protect hands from splatter. Look for oil-resistant materials.

• Long cooking tongs – Makes maneuvering turkey easier. Look for extra long 36-40″ length.

• Oil storage container – Safely store and transport used peanut oil after cooking.

• Fire extinguisher – A must-have for safety. Look for high capacity models.

• Meat injector – Useful for injecting flavors and keeping turkey extra juicy.

With the right deep fryer setup and tools, you’ll be serving up perfect fried turkeys in no time!

Best Oil for Frying Turkey

Choosing the right oil is key for food safety and great flavor. Here are the best options:

Refined peanut oil – The top choice for deep frying turkeys. Has a high smoke point and neutral flavor.

Canola oil – An inexpensive option with a mild flavor. High smoke point of 400°F.

Vegetable or soybean oil – Budget-friendly but has more pronounced flavor. Smoke point of 450°F.

Grapeseed oil – A pricier oil with very high smoke point of 485°F. Neutral flavor.

Corn oil – Has a smoke point of 450°F. Imparts slightly sweet flavor.

No matter which you use, avoid reusing oil after frying a turkey. The temperature fluctuations cause oil to break down. Stick to fresh oil each time for best results.

Preparing a Whole Turkey for Deep Frying

Proper preparation is key to delicious deep fried turkey. Follow these steps:

• Thaw – Thaw frozen turkey completely in the fridge over 24-48 hours. Do not fry partially frozen turkey.

• Remove giblets – Check inner cavities and remove bag with giblets and neck. Discard.

• Trim excess fat – Use scissors or knife to trim any large fatty areas. Some fat is okay.

• Pat dry – Blot turkey skin very dry inside and out with paper towels.

• Apply rub – Coat turkey with Cajun seasoning, spices, or dry rub if desired.

• Inject marinade – Using an injector, infuse turkey with broth, melted butter, or creole marinade.

• Tuck wings – Tuck tips of wings under turkey so they don’t burn.

• Tie legs together – Use butcher’s twine to secure drumsticks together.

Your turkey is now ready for the fryer! Be sure to thoroughly wash hands, prep area, and tools after handling raw poultry.

Delicious Turkey Frying Recipe Ideas

The possibilities are endless when it comes to flavors and recipes for deep fried turkey. Get inspired with these ideas:

• Cajun deep fried turkey – Use Creole seasoning and inject with spicy marinade

• Lemon pepper fried turkey – Rub with lemon pepper seasoning and fresh herbs