Frying a turkey for Thanksgiving or other holidays is a delicious way to prepare the bird. But to achieve turkey perfection, you need the right amount of oil. Underfilling leads to uneven cooking while overfilling increases the risks of hot oil overflow and fire hazards.
So how much oil do you need for a 14 lb turkey?
The Short Answer
For a 14 lb turkey, you’ll need about 3.5-4 gallons of peanut oil. The exact amount can vary slightly depending on the size and shape of your fryer pot. Always do a test with water first to determine the precise oil amount before cooking your bird
Doing a Test Run
The most accurate way to find out how much oil you need is by doing a test run with water before cooking day.
Here is a step-by-step guide:
- Place your empty fryer pot on a level surface.
- Fill with water until the “full line” marked inside the pot.
- Place your thawed, dried turkey into the pot. The water level will rise.
- Mark the new water level on the pot. This is your oil fill line.
- Remove the turkey and drain out the water.
The amount of water needed to reach the marked fill line is equal to the amount of oil you’ll need later. For a 14 lb turkey, expect around 3.5-4 gallons.
This test run accounts for the displacement of oil when you lower the turkey into the hot oil on cooking day. It prevents oil from overflowing and catching fire when the bird goes in.
Choosing Your Oil
Peanut oil is the top choice for deep frying turkey. It has a high smoke point of 450°F, well above the 350°F cooking temperature needed. This allows the oil to withstand high heat without burning.
Other oils like canola, vegetable, and corn oil can also be used. But they have lower smoke points around 400°F, so there’s less of a safety margin.
Avoid olive oil, which smokes at a low 375°F.
When shopping, buy peanut oil in large containers to get the best value. Many warehouse stores sell it in 35lb jugs. A 14lb turkey will use up about a third of a 35lb container.
Preparing Your Turkey
A properly prepared turkey is key for even oil circulation and cooking.
- Thaw the turkey completely in the fridge until no ice remains.
- Remove the giblets and neck from the cavities.
- Pat the turkey dry, inside and out, with paper towels. Any moisture can cause hot oil to bubble up aggressively.
- Tie the drumsticks together to keep the shape compact.
- Insert a deep fry thermometer into the thickest part of the breast to monitor internal temperature.
With a dry, compact shape the turkey will displace less oil for safer frying.
Filling Up On Fry Day
Once your peanut oil is purchased, here are the steps to follow on cooking day:
- Set up the propane burner and place the pot on top. Ensure it’s on a flat, level, nonflammable surface away from houses.
- Fill the cool pot with peanut oil according to your pre-test water level. For a 14 lb turkey, expect about 3.5-4 gallons.
- Heat the oil to 350°F. Use your deep fry thermometer to monitor temperature.
- IMPORTANT: Turn off the burner before lowering the turkey into the hot oil to prevent splattering.
- Slowly lower the turkey into the oil, being careful of splashing. The oil will bubble up aggressively at first.
- Once the turkey is fully submerged, turn the burner back on and maintain the oil at 325-350°F.
- Fry for around 3-4 minutes per pound, until the breast thermometer reads 165°F.
- Turn off the burner. Slowly lift out the golden turkey and drain excess oil back into the pot.
And your perfectly fried turkey is ready to enjoy!
Turkey Fryer Safety Tips
While hot oil can cook a turkey in under an hour, it does require caution:
- Never overfill the fryer pot with oil. Use your pre-test method.
- Do not let children or pets near the cooking area.
- Position the turkey fryer a safe distance from houses, trees and other flammables.
- Wear heavy oven mitts, long sleeves, closed shoes and eye protection.
- Turn off the propane burner before lowering in or removing the turkey.
- Monitor oil temperature constantly and adjust heat to maintain 325-350°F.
- Never drop items like turkeys or wet foods into hot oil. Lower slowly.
- Have a fire extinguisher on hand in case of burns or flare-ups.
Delicious Results
With the right prep and safety steps, deep fried turkey is moist, tender and full of flavor. The hot oil crisps up the skin for a crunchy texture on the outside while keeping the meat deliciously juicy inside.
Frying also cooks the turkey much faster than roasting in an oven. A 14 lb turkey takes only 45-60 minutes start to finish.
Be sure to use an accurate deep fry or candy thermometer to monitor oil and internal temperatures. And do a water test run first to determine the exact amount of peanut oil needed for your 14 lb bird and fryer pot size.
With the right amount of hot oil, you’ll enjoy a perfectly cooked fried turkey this holiday season. Crispy, juicy and delicious!
We consulted experts to come up with a guide for safe and successful turkey frying in your back yard.
Editor’s note: This article first appeared in The Dallas Morning News on Nov. 15, 2000.
John Bass cooks four turkeys in the time it takes most folks to cook one. His secret? Frying. Its an outdoor job, and that suits the retired rancher just fine. But what prods Mr. Bass to fry isnt mere love of outdoor cooking. Its the results.Advertisement
“Its unbelievably moist and not at all greasy,” says Mr. Bass. “The peanut oil gives the turkey a slightly nutty flavor.”Advertisement
The latest food and drink reviews, recipes and info on the D-FW food scene.
Or with: GoogleFacebook
By signing up you agree to our Terms of Service and Privacy Policy
Dallas has been buying Cajun fried turkeys for several years. Now, more people are tackling the job at home; even Dillards sells the gear for frying a turkey.
We spent an afternoon watching Mr. Bass fry turkeys — a valuable lesson, because this type of cooking can be dangerous. We consulted other experts as well, to come up with a guide for safe and successful turkey frying in your back yard.Advertisement
Where to fry safely
Frying a turkey isnt hard. The only prerequisite is being a stickler for safety. Since frying involves a high-powered burner and gallons of hot oil, it must be done outdoors, away from children, pets and flammable products. Mr. Bass fries his turkey on the back patio – and hes got the grease stains in the concrete to prove it.AdvertisementAdvertisement
To avoid grease stains, cover a 5×5 area of the patio or deck with cardboard, says Greg Garofalo, manager of Barbeques Galore on Lovers Lane. “Place the burner in the center of the cardboard and it will hold it down, unless its a real windy day,” he says. If it is gusty, anchor the corners with rocks.
If it rains, scrap the project unless you have a covered patio. “It should have a minimum of a 10-foot-high ceiling and at least two open sides for proper ventilation,” Mr. Garofalo says.
Under no circumstances should you bring the project indoors. “Thats a good way to catch your house on fire,” says Mr. Bass. And dont even think about using your garage: Its potentially the most dangerous spot.Advertisement
Use special turkey-frying equipment to avoid accidents. Heres what youll need:
A 130,000 to 165,000 BTU burner: A high-powered burner is necessary to heat the oil.
A large, narrow fryer-steamer pot: This is the most oil-efficient, economical option. Heres how to choose the right size pot:Advertisement
- 26-quart: for frying a 12- to 14-pound turkey
- 34-quart: for frying a 14- to 20-pound turkey
- 40-quart: for turkeys larger than 20 pounds.
Some people use a deep cast-iron pot or kettle, but these use more oil since they are wider. If you have one, it should be deep enough to accommodate the turkey on a stand, with room for oil to cover it and several inches of clearance for oil bubbling up as it heats.
Turkey stand and lifter: These are usually sold together. They enable you to safely transfer the turkey into and out of the pot, without dropping it into the hot oil. Some people use the steamer baskets that come with the large steamer-fryer pots, but theres no easy way to remove the turkey without risking dropping it.Advertisement
Long-stemmed, clip-on deep-fry thermometer: This should be at least 12 inches long. They are sold both individually and in kits along with the fryer pot, turkey stand and lifter.
Injector: This is a syringe used for injecting flavored marinade into the turkey meat. You dont have to inject a turkey to fry it, but it adds flavor.
Heavy-duty leather work gloves: A must, since equipment gets skin-blistering hot, and grease may splatter on your hands. Cotton gloves arent sufficient protection.
Instant-read meat thermometer: Unless you have lots of experience, using a thermometer is the best way to confirm doneness.
How much oil do I need to deep fry a 15lb turkey?
FAQ
How much oil for a 14 pound turkey?
How many gallons of peanut oil for 14 lb turkey?
What kind of oil do you use to deep-fry a turkey?