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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 turkey is a popular cooking method that yields a juicy, crispy, and flavorful bird. But determining the right amount of oil for an 18 lb turkey can be tricky. Use too little, and the turkey won’t be fully submerged, leading to uneven cooking. Use too much, and you risk dangerous spillovers and oil waste.
So how much oil do you actually need? Let’s break it down in this detailed guide.
Why Deep Fry a Turkey?
Deep frying is an ideal technique for cooking large cuts of meat like a whole turkey. The hot oil quickly sears the exterior, sealing in moisture and flavor. The turkey cooks fast, usually 3-4 minutes per pound. An 18 lb bird will take 54-72 minutes to fully cook.
Benefits of deep fried turkey include:
- Juicy, tender meat
- Crispy, crunchy skin
- Shorter cook time
- Minimal preparation needed
- Intense turkey flavor
Just be sure to take proper safety precautions when dealing with large quantities of hot oil. Deep frying turkeys outdoors is highly recommended.
Factors that Determine Oil Amount
Several key factors impact how much oil you need
Turkey size – An 18 lb turkey is a large bird that displaces a lot of oil. The bigger the turkey, the more oil required to submerge it.
Fryer size – Standard turkey fryer pots range from 20-40 quarts. Bigger pots need more oil. Evaluate your pot size.
Safety – Don’t fill too high to allow for bubbling/splattering during cooking. Oil should never reach top of pot
Reusability – Account for some oil absorption into the turkey. Fresh oil may be needed for subsequent uses.
Evaporation – Long cook times lead to some evaporative losses.
Considering these elements will help you dial in the right amount of oil.
Recommended Oil Amount
For an 18 lb turkey in a 30-40 qt pot, you’ll need 4-5 gallons of oil.
This provides enough oil to completely submerge the bird while leaving ample headspace for bubbling. It’s also an efficient volume that minimizes waste.
For smaller or larger turkeys, you may need slightly less or more oil. But 4-5 gallons is a safe baseline for an 18 lb turkey in a standard turkey frying setup.
Step-by-Step Guide
Follow these steps to precisely determine your oil volume:
1. Select your pot – Choose an appropriate sized turkey fryer, between 20-40 qts. Match pot size to turkey size.
2. Do a dry run – Place turkey in empty pot. Add water until turkey is fully submerged.
3. Measure displacement – Remove turkey. Note water level and measure amount needed to reach this fill line.
4. Calculate oil amount – The water displacement equals the minimum oil needed. Buy slightly more for safety and reuse.
5. Add oil and fry – Dry pot completely. Pour measured oil amount into pot and heat to 350°F. Fry turkey fully submerged.
Doing a dry run with water removes guesswork. You’ll know exactly how much oil to buy and add.
Choosing a Cooking Oil
Select an oil with a high smoke point and neutral flavor:
- Peanut oil (450°F)
- Canola oil (400°F)
- Vegetable oil (400°F)
- Corn oil (450°F)
Avoid olive or butter oils that have lower smoke points and impart stronger flavors.
Peanut oil is the top choice for its high smoke point and clean, mild flavor that highlights the turkey. But other oils work well too.
Oil Safety Tips
When using large amounts of hot oil:
- Cook outdoors and away from buildings/trees
- Ensure pot is on a flat, stable surface
- Have a fire extinguisher nearby
- Wear protective clothing from splatters
- Don’t overfill oil past recommended levels
- Monitor temperature carefully
- Insert/remove turkey slowly
- Keep children and pets away
Exercise extreme caution when deep frying to prevent fires, burns, or other accidents.
Reusing and Disposing of Oil
The oil can be reused for subsequent deep frying if handled properly:
- Let oil cool completely after cooking
- Strain through a fine mesh sieve to remove food particles
- Store in an airtight container away from light/heat
- Refrigerate for longer shelf life
- Add some fresh oil to replenish each use
- Discard after 3-4 uses or if oil is dark/flavor affected
To dispose after repeated use, avoid pouring down drains. Allow to solidify, then discard in trash or contact local hazardous waste center.
FAQs About Deep Frying an 18 lb Turkey
Here are answers to some common questions:
Should I brine or inject marinade?
- Brining isn’t required but can make the turkey juicier. Thoroughly pat dry before frying.
- Injecting marinade adds flavor but may cause splattering.
Can I stuff the turkey?
- No, stuffing is not recommended. It may soak up oil and won’t cook evenly.
How do I know when it’s done?
- Use a meat thermometer. Turkey is done at 165°F breast and 175°F thighs.
Can I fry a frozen turkey?
- Absolutely not! Only fry thoroughly thawed and dried turkeys. Ice will cause spattering.
How long does an 18 lb turkey take?
- Estimate 3-4 minutes per pound, so 54-72 minutes total. Monitor internal temp.
What oil temp should I use?
- Heat oil to 350-375°F. Lower turkey in slowly when oil is at temperature.
Can I reuse the oil?
- Yes, oil can be reused several times if strained and supplemented with fresh oil.
How do I dispose of used oil?
- Never pour down drains. Allow to cool and solidify, then discard in trash.
Get Crispy, Juicy, Flavorful Results
Armed with the right techniques and oil amount for an 18 lb turkey, you can look forward to sensational deep fried results this holiday season. Crisp up the skin, lock in succulent moisture, and bring that satisfying deep-fried flavor to the table.
Just be sure to focus on safety and monitor the cooking process closely when using large quantities of hot oil. With 4-5 gallons of high smoke point oil in a 30-40 qt pot, you’ll turn out the perfect deep fried turkey for a crowd.
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.