The Complete Guide to Deep Frying a 20 lb Turkey

Deep frying a turkey is the ultimate way to get moist, juicy meat with an incredibility crispy skin. While frying a bird that’s 20 lbs may seem daunting, it can easily be done with the right equipment and techniques. In this complete guide, we’ll walk through everything you need to know to deep fry a 20 lb turkey to crispy, golden perfection.

Benefits of Deep Frying a Turkey

There are several advantages to deep frying a turkey rather than roasting it in the oven:

• Incredibly moist, tender meat that is seasoned throughout
• Super crispy, crunchy skin with deep golden color
• Much faster cook time compared to oven roasting
• Fun, unique cooking method for holidays
• Frees up oven space for side dishes

With deep frying, the hot oil cooks the turkey quickly from the outside-in. The steam created inside the bird keeps the meat very moist and juicy. Let’s look at how to do it properly.

Equipment Needed

Deep frying a 20 lb turkey requires some specialized equipment

• Outdoor propane turkey fryer: A heavy pot at least 8 gallons with burner stand and hose is needed.

• Peanut or vegetable oil Use about 4-5 gallons of high smoke point oil. Peanut oil is ideal

• Turkey fryer thermometer: Essential for monitoring oil temperature.

• Injector: Useful for injecting broth into the turkey for added moisture.

• Meat thermometer: Checks doneness; should read 165°F in thigh.

• Long utensils: For safely lowering turkey into the hot oil.

• Propane fuel: Make sure you have enough propane for the burner.

Thawing and Preparing the Turkey

Proper thawing and prep ensures the turkey fries evenly:

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

• Remove giblets from cavities. Rinse turkey and pat dry inside and out.

• Trim excess skin and fat to help bird fry evenly.

• Inject turkey with broth using an injector syringe for added moisture.

• Pat the turkey dry before frying so the oil doesn’t splatter as much.

• Have all equipment and oil ready before starting.

Heating the Oil

Heating the oil properly is critical:

• Fill pot with peanut or vegetable oil about 4-5 gallons. Oil should cover turkey by 2-3 inches.

• Heat oil to 350°F slowly on propane burner over 15-20 mins.

• Use fryer thermometer to monitor temp. Maintain between 350-375°F.

• Hot oil will violently bubble when turkey is added. Oil temp will quickly drop.

• Allow oil to recover temp between frying if doing multiple turkeys.

Frying the Turkey

Once oil is at temp, slowly add the turkey:

• Use long utensils to gently lower turkey into hot oil, breast side down.

• Fry 3-4 minutes per pound. A 20 lb turkey will need 60-80 minutes.

• Maintain oil at 350°F. Adjust burner as needed.

• Gently turn turkey occasionally while frying.

• Use meat thermometer to check doneness in deep thigh. Target is 165°F.

• When done, slowly remove turkey and let drain on a wire rack.

Safety Tips

• Do not overfill the fryer with oil. Follow recommended fill lines.

• No water should come in contact with hot oil to prevent splattering.

• Fry outside only on flat, stable surface safely away from structures.

• Wear gloves and long sleeve shirt when handling hot oil.

• Do not leave the fryer unattended while heating or frying.

• Keep children and pets safely away at all times.

• Have baking soda on hand to douse any oil fires. Do not use water.

• Allow oil to cool completely before disposing properly.

Post-Frying

• Let turkey drain on a wire rack over a sheet pan for 10 minutes.

• Lightly tent turkey with foil and let rest 15-20 minutes before carving.

• Carve turkey; be cautious of hot steam emanating while slicing.

• Serve immediately for optimal texture and flavor.

• Refrigerate leftovers within 2 hours. Reheat gently to preserve moisture.

Tips for the Best Results

• Injecting turkey with a salt and herb solution adds moisture and flavor.

• For browner skin, fry turkey uncovered. For softer skin, fry covered.

• Fry two smaller 10-12 lb turkeys instead of one huge bird. Easier to manage.

• Allow 2-3 inches of space around turkey for it to fry evenly in the oil.

• Pat turkey dry well before frying. Ice cold water on skin can cause splattering.

• Use a higher burner output to recover oil temp faster after turkey is added.

• Let turkey rest at least 15-20 mins before carving for juiciest meat.

How Long to Deep Fry a Turkey Per Pound

As a general rule allow:

• 3-4 minutes per pound to deep fry an unstuffed turkey.

• Add 5 minutes if stuffed.

So for a:

• 12 lb turkey, fry 36-48 minutes.

• 16 lb turkey, fry 48-64 minutes.

• 20 lb turkey, fry 60-80 minutes.

Always use a meat thermometer to double check doneness. Target is 165°F deep in the thigh. The minimum fry times above ensure the breast doesn’t overcook and dry out.

Common Questions

Is it safe to deep fry a turkey?

Deep frying turkey is safe when proper precautions are taken. Be sure to use the right equipment, monitor oil temp, fry outside only, and follow safety tips.

How much oil is needed to deep fry a 20 lb turkey?

You’ll need about 4-5 gallons of peanut or vegetable oil. The turkey should be covered by 2-3 inches of oil.

What is the best oil temperature to fry turkey?

Heat oil to between 350-375°F. This allows the turkey to fry up crispy brown on the outside while cooking through safely.

What size propane tank is needed to fry a turkey?

Opt for at least a 20 lb propane tank. A 15 lb tank may not last through frying a whole 20 lb turkey plus reheating the oil.

Can you deep fry a frozen turkey?

Absolutely not! Only fry fully thawed and dried turkeys. Frozen or partially frozen turkeys can cause hot oil to splatter violently.

Conclusion

While deep frying a massive 20 lb turkey sounds intimidating, it just takes the right preparation and equipment. With some planning, you can execute it perfectly. The mesmerizingly moist meat and crackly crisp skin is so worth the effort. Just be sure to take the necessary safety precautions. Use this complete guide to deep fry a show-stopping 20 lb bird this holiday season!