I’ve wasted a lot of time roasting turkeys. The turkeys weren’t delicious; I flavored them inside and out to ensure moist, tender, and flavorful birds. But I could have done just a fraction of prep and spent one-quarter of the time deep frying those turkeys instead. Consider the time differences: It takes 20 minutes per pound to roast a turkey, and only 3 to 4 minutes per pound to deep fry a turkey.
Of course, there are legitimate safety concerns when deep frying turkeys in bubbling peanut oil over outdoor propane flames (or in electric indoor fryers). Most accidents are caused by user error. Over the course of a month, I conducted Bob Vila’s hands-on testing of the best turkey fryers. After successfully dunking 46 pounds of poultry into 18 gallons of hot oil, these are my key turkey-frying takeaways.
As Thanksgiving approaches, visions of golden crisp deep-fried turkeys may dance in your head But is it safe to fry a stuffed turkey? With proper precautions, you can enjoy tender, juicy meat encased in crispy batter along with savory stuffing Here’s how to deep fry turkey with stuffing safely.
The Conventional Wisdom
The USDA and most experts warn against deep-frying stuffed raw poultry, Reasons include
- Raw stuffing may harbor bacteria. Frying doesn’t kill germs in the center.
- Stuffing acts as an insulator, preventing heat from penetrating meat.
- Steam from stuffing can cause hot oil to spill over.
So traditional advice is to cook stuffing separately to 165°F and deep fry an unstuffed turkey.
Thinking Outside the Bird
But what if you breaded and fried just the turkey meat rather than the whole bird? With cooked stuffing incorporated into the coating, you could enjoy the flavors together while avoiding safety issues.
Bon Appétit proposes this method for “Stuffing-Fried Turkey Tenders.” Preheat oil to 325°F and bread turkey cutlets with a batter using cooked stuffing mix, eggs, and spices. Fry 4-5 minutes until crisp and golden.
YouTube chef Emril Lagasse deep fries small turkey cutlets with cornbread dressing in the batter. With the stuffing cooked beforehand, it’s just along for the hot oil ride.
Tips for Stuffing-Stuffed Poultry
If you simply can’t resist putting stuffing in the cavity when frying, here are some tips to improve safety:
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Inject liquid into thick meats like turkey to help heat penetrate.
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Fry smaller birds like chicken rather than large turkeys.
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Use a cooking thermometer to verify 165°F in stuffing.
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Let oil return to temperature between batches.
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Keep oil between 325-375°F for even cooking.
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Monitor temperature constantly with a deep fry thermometer.
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Fry 3-5 minutes per pound, up to 30 minutes.
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Thaw completely before frying a frozen turkey.
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Place bird in oil slowly to prevent splattering.
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Fry outside on a flat surface away from buildings.
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Don’t overfill the pot with oil. Allow room for turkey.
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Wear long sleeves and closed toe shoes for protection.
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Turn off heat before removing turkey to prevent burns.
-Have a fire extinguisher on hand just in case.
Make It a Stuffing-Stuffed Poultry Thanksgiving
While an unstuffed turkey may be ideal for frying, there are more options for enjoying stuffing and fried bird together:
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Bread and fry just turkey pieces rather than the whole bird. Mix stuffing flavors into the coating.
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Fry small game hens or chickens stuffed with dressing. The smaller size helps heat penetrate.
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Inject liquid seasoning into the thick breast meat before frying a stuffed turkey. Use broth, melted butter, or something flavorful.
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Cook the stuffing completely beforehand. Pack it loosely into the cavity rather than stuffing tightly.
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Fry the bird first. Then add heated leftover stuffing to the cavity once fried.
Enjoy Your Crispy Creations
With proper precautions, you can savor the crunchy coating and moist meat of deep-fried turkey along with savory, familiar stuffing. Whip up some gravy and cranberry sauce to complete your Southern-style spread.
Just use your thermometer to verify safe temperatures, fry in manageable portions, and remain vigilant when cooking with hot oil. Follow basic safety measures, and your stuffed-and-fried Thanksgiving centerpiece will please the palate without peril.
DON’T guess on the turkey cook time—do the math instead.
When you unwrap your turkey for prep, write down the poundage. If you forget to do the previous step and measure the volume, this can help you figure out how much oil you’ll need to cook it without overfilling the pot. There are plenty of guides online to help.
You also need to know how long to deep fry a turkey. This, too, will vary by poundage, but the general rule is 3 to 4 minutes per pound, plus a few minutes extra depending on how big the bird is. In general, it takes about 45 to 60 minutes for an average-size bird of 14 to 15 pounds. Indoor deep fry turkey time might be shorter than those listed for outdoor frying, so be sure to check appliance information and your deep fry turkey recipe.
Again, consult your guide if you haven’t thrown it out. It should also tell you, according to the model you have, whether you should fry the bird with legs up or legs down. While seasoned cooks might think, “Duh, legs up so that the juices settle into the breast,” that’s not how all of these machines work.
Finally, don’t depend on your eyes. The skin will turn a pretty golden color long before the interior is done. A good meat thermometer is essential, and the fried turkey internal temperature should reach 165 to 170 degrees Fahrenheit in white meat, and 175 to 180 degrees for dark meat.
DO measure how much oil you need to deep fry a turkey.
Knowing how to deep fry a turkey includes knowing how much oil to use to cover the bird but prevent overspill in the fryer. The biggest user error is randomly filling the stock pot with oil, dropping the turkey in, and watching the oil overflow onto the propane flame. There you go: Fire and possible explosion.
Here’s how to measure the volume before you begin: Put the turkey in the pot. Fill with water to cover. That’s how far the oil will rise. Remove the turkey. Draw a line with a food-safe marker to where the water settles back down. This is how much oil you need to fry a turkey. Indoor fryers should have a maximum fill line as a guide to prevent overflow.
Wash the pot and dry it well. Remember the rule: Oil and water are enemies.
Stuffing Setup for Deep Frying a Thanksgiving Turkey
FAQ
Can you put stuffing in turkey before deep frying?
What not to do when deep frying a turkey?
Why is it hard to deep fry a turkey?
Do you have to dry a turkey before deep frying?
How do you make turkey stuffing?
Just before you return to your turkey, prepare the stuffing batter. Get a large bowl and combine 2 cups flour, 2 cups cornstarch, 3 Tbsp. poultry seasoning, 2 Tbsp. garlic powder, 2 Tbsp. onion powder, 1 Tbsp. kosher salt, 2 tsp. baking powder, and 1 tsp. freshly ground black pepper (again, 30 pepper mill twists).
Can you deep fry a Turkey for Thanksgiving?
There’s more than one way to deep-fry a turkey for Thanksgiving. In this version, you’re not submerging a whole bird in an industrial-sized fryer. Instead, you’re making personal-sized, crunchy turkey tenders, breaded in stuffing (yes, I said stuffing) and a hard-cider gravy dipping sauce. That you dip your stuffing fried turkey in.
How do you cook a Turkey in a frying pan?
Keep the flame low until the oil goes on the burner, then heat the oil to 350 degrees, using a frying thermometer to measure. Place the turkey on the fryer’s lifter, hook, or basket. Turn off the flame and remove the oil thermometer before gently lowering the turkey into the pot.
Can you fry a whole Turkey in a fryer?
In this version, you’re not submerging a whole bird in an industrial-sized fryer. Instead, you’re making personal-sized, crunchy turkey tenders, breaded in stuffing (yes, I said stuffing) and a hard-cider gravy dipping sauce. That you dip your stuffing fried turkey in. A true holiday miracle.