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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.
As Thanksgiving and the holidays approach, thoughts turn to festive gatherings with family and friends. And what better centerpiece for a celebratory meal than a picture-perfect deep fried turkey?
When properly deep fried, turkey emerges with crispy, salty skin encasing luscious, juicy meat. Every bite provides a magical mix of flavors and textures.
To achieve deep fried turkey greatness, the type of oil used is crucial. The oil not only acts as the cooking medium but also profoundly impacts the final flavor.
So what is the best type of oil for deep frying turkey? Here’s a complete guide to selecting the right oil and frying up sheer perfection.
Why Choose Deep Fried Turkey?
Before diving into oil options, let’s look at why deep frying creates such incredible turkey.
Benefits of deep fried turkey include:
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Moist, delicious meat. The hot oil cooks the turkey quickly, sealing in juices. Both white and dark meat turn out tender and succulent.
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Crunchy, salty skin. The hot oil transforms the skin into a salty, crispy shell surrounding the meat.
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Shorter cook time. A 12-15 pound turkey fries in about 3-4 hours, while a comparable oven-roasted bird takes 5-6 hours.
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Free oven space. Deep frying doesn’t heat up the kitchen like running the oven for hours.
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Unique flavor. In addition to seal-in juices, oil provides distinctive taste and texture.
So for fast, delicious turkey with crackling skin and moist meat, deep frying delivers. Now let’s explore the best oil options.
Key Factors in Selecting Turkey Frying Oil
Choosing the right oil ensures your turkey achieves that ideal balance of crispy and tender. Here are key factors to consider:
High smoke point – The smoke point is the temperature at which oil starts breaking down. For deep frying, choose an oil with a smoke point of 400°F or higher.
Neutral flavor – Pick a mild, neutral-tasting oil that showcases the natural turkey flavor.
Health profile – Opt for oils low in saturated fat and high in mono- or polyunsaturated fats when possible.
Affordability – Deep frying requires a lot of oil, so cost efficiency may be a deciding factor.
With those criteria in mind, here are seven top oils for deep frying turkey.
7 Best Oils for Deep Fried Turkey
1. Peanut Oil
Peanut oil reigns supreme as the gold standard for deep fried turkey. With a 450°F smoke point, it can withstand high heat. The subtle, nutty flavor nicely complements turkey without overpowering it. And the cost is budget-friendly. No wonder it’s a go-to frying favorite!
2. Safflower Oil
At 510°F, safflower oil has one of the highest smoke points. It has a neutral taste to maintain turkey’s flavor. And with its high monounsaturated fat content, it’s a healthier alternative. Just be mindful of the higher price.
3. Sunflower Oil
Sunflower oil is another healthy choice, with lots of vitamin E and monounsaturated fat. The light flavor won’t compete with the turkey’s taste. And the 450°F smoke point gives great performance.
4. Canola Oil
With a 400°F smoke point, neutral taste, and affordability, canola oil makes an excellent budget-friendly choice. Be sure to use refined canola oil, as unrefined has a lower smoke point.
5. Corn Oil
Corn oil is inexpensive, neutral-tasting, and has a smoke point of 450°F. The high polyunsaturated fat content provides some health benefits. Just know that it can retain food flavor with reuse.
6. Soybean Oil
As an affordable, widely available option with a 450°F smoke point, soybean oil is primed for deep frying. The neutral taste ensures the turkey’s flavor shines through.
7. Rice Bran Oil
Rice bran oil has a 450°F smoke point and light taste, plus heart-healthy vitamin E and fatty acids. And since it uses a rice byproduct, it’s sustainable. The cost may be higher than other vegetable oils.
While these options have pros and cons, they all allow you to achieve deep fried success.
Deep Fried Turkey Safety Tips
While delicious, deep frying poses some splatter and fire risks. Follow these tips for safe frying:
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Use an electric turkey fryer for added control and safety.
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Fry outside on a flat surface, away from structures, trees and combustibles.
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Monitor the oil temperature carefully and don’t overfill the fryer.
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Slowly lower the turkey into the hot oil to prevent splattering.
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Turn off the flame before removing the turkey.
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Allow the used oil to fully cool before disposing or reusing.
With proper precautions, you can safely reap the rewards of deep fried turkey.
Step-By-Step Deep Fried Turkey Instructions
Ready to fry? Follow these simple steps:
1. Thaw the Turkey
Completely thaw the turkey in the refrigerator for 24 hours per 4-5 pounds. Dry thoroughly inside and out with paper towels.
2. Inject and Rub Flavor
Inject turkey with a marinade or broth. Apply a rub inside and out.
3. Prepare the Oil
Pour oil into the electric fryer, filling to the level specified by the manufacturer. Heat oil to 375°F.
4. Fry the Turkey
Lower the turkey slowly into the hot oil. Maintain oil temp between 300-375°F and fry for 3-4 minutes per pound.
5. Drain and Finish
When the breast meat reaches 165°F, slowly lift the turkey from the oil. Drain excess oil. Let rest before carving.
Be sure to discard used oil safely after cooling. Then dig in and enjoy your masterpiece!
Serving Suggestions for Deep Fried Turkey
That expertly fried bird deserves an incredible table presentation. Consider these serving ideas:
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Garnish the platter with fresh herb sprigs and celery leaves.
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Provide assorted dipping sauces like barbecue, honey mustard and ranch.
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Offer homemade biscuits, corn muffins or fried dough as an accompaniment.
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Pair it with classic sides like mashed potatoes, cornbread dressing, and cranberry sauce.
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Use leftovers to create amazing sandwiches, salads, pizza, nachos, and more.
However you serve it up, deep fried turkey makes a spectacular centerpiece for your holiday table.
Recap of the Best Oils for Frying Turkey
To achieve maximum flavor, texture and visual appeal when deep frying turkey, the oil you choose is crucial. Look for oils with high smoke points, neutral flavors, and health benefits.
Top-rated options include peanut, safflower, sunflower, canola, corn, soybean, and rice bran oils. Follow safety tips and fry to a 165°F internal temperature for perfection.
So go ahead and deep fry your way to the holiday table’s star attraction. Your guests will be gobbling it up!
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.
What kind of oil do you use to fry a turkey?
FAQ
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