How Many Minutes Per Pound Should You Fry a Turkey?

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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.

Frying a turkey is a delicious and fast way to cook a turkey for your holiday feast However, it’s important to know how long to fry a turkey to ensure it cooks thoroughly without drying out The general guideline is to fry a turkey for about 3-4 minutes per pound.

Why Fry a Turkey?

There are several benefits to choosing to deep fry your turkey rather than roasting it in the oven

It cooks much faster than oven roasting. A 12-15 lb turkey will only take 45-60 minutes to fry vs 3-4 hours to roast. This frees up your oven for other side dishes.
The skin gets deliciously crispy and browned from being submerged in the hot oil. This gives you that sought after crispy skin without having to constantly baste.
The hot oil cooks the turkey evenly, keeping the meat very moist and juicy throughout. No dealing with dried out breast meat!
The flavor gets infused into the meat from the hot oil rather than relying on basting. Fried turkey has a delicious flavor.
It yields a gorgeous golden bird that looks impressive on the table.

Steps for Frying a Turkey

Frying a turkey is not necessarily difficult, but there are some safety considerations to keep in mind. Here are the basic steps:

Choose a turkey of 12 lbs or less. Larger birds are harder to safely lower into the fryer.
Do not stuff the turkey, as this can cause uneven cooking. Cook stuffing separately.
Thaw the turkey completely before frying. Do not fry a frozen or partially frozen bird.
Pat the turkey dry and season it. You can rub it with spices, inject a marinade, or coat it with a dry rub.
Heat at least 3-5 gallons of frying oil to 350°F in a propane turkey fryer. Peanut oil works best.
Carefully lower the turkey into the hot oil using the fryer basket. Cover the top of the fryer.
Fry the turkey for 3-4 minutes per pound, adjusting time up or down if needed.
Use a thermometer to check doneness, looking for 165°F in the breast and 175°F in the thighs.
Remove turkey and let drain on a rack before serving.

How Many Minutes Per Pound to Fry a Turkey?

The general guideline is to fry a turkey for 3-4 minutes per pound. This time range accounts for differences in turkey sizes and oil temperatures.

For a 12 lb turkey, you would fry for 36-48 minutes. For a 15 lb turkey, fry for 45-60 minutes. Smaller turkeys under 12 lbs may cook faster at around 3 minutes per lb.

You can use a thermometer to double check doneness rather than relying solely on minutes per pound. Check the breast and thigh meat temperatures as noted above.

If the turkey seems to be browning too fast on the outside but the interior is still underdone, you can reduce the oil temperature slightly. This will slow down the browning.

Conversely, if the turkey is paler in color or oil temperature drops, increase heat to get back up to 350°F to prevent undercooking. Monitor oil temp and adjust burner as needed.

Oil Temperature Considerations

The oil temperature plays a big role in determining cook time. Here are some tips:

Heat oil to 350°F before carefully lowering the turkey in. This preheated temperature helps the turkey cook fast.
Maintain the oil temp at around 350°F for the entire cook time. Adjust burner as needed.
Do not let oil get above 375°F, as this can cause excess browning or burning on the outside before the interior is cooked through.
If oil temperature drops below 325°F, the turkey will cook too slowly and unevenly. Bring temp back up.
Use a deep fry thermometer to monitor oil temp at all times. This is critical for proper frying.

Internal Temperature for Fried Turkey

While the minutes per pound guideline is useful, an instant read thermometer is the best way to determine doneness. Check the temperature in the thickest part of the breast and thighs.

The breast should reach 165°F minimum. Juicier breast meat will be in the 165-170°F range.
The thigh and leg meat should reach 175°F for well done dark meat.
If the breast is at 165°F but thighs are lower, let turkey fry longer until thighs reach 175°F.
For extra moist breast meat, you can remove the turkey at 165°F and let the thighs continue cooking to 175°F as it drains/rests.

Always cook until the minimum safe temperature is reached to ensure any bacteria are killed. Undercooked poultry can pose health risks.

Tips for the Best Fried Turkey

Pat the turkey very dry before frying for crisper skin.
Injecting a flavorful brine or marinade adds moisture and flavor.
Peanut, canola, vegetable, and corn oil work well for frying. Avoid olive oil.
Allow the turkey to rest 15+ minutes before carving for juicier meat.
Use broth or drippings from the turkey to make a flavorful gravy.
Refrigerate leftover fried turkey within 2 hours and use within 4 days. Reheat thoroughly.

Is Fried Turkey Healthy?

While fried foods are often thought of as unhealthy, fried turkey can be a nutritious choice if using good frying methods:

Turkey is leaner than chicken with less saturated fat. Choose skinless breast meat to reduce fat.
Peanut oil is one of the more stable, healthful oils for high heat frying.
Limit the amount of starchy batter coating used. Go easy on salt and butter-heavy basting.
Allow excess oil to drain off before serving and blot with paper towels if needed.
Portion the turkey meat and limit the crispy skin for those who want it.

So while fried turkey shouldn’t be an everyday meal, it can absolutely be enjoyed as part of a healthy holiday feast in moderation. Now that you know how long to fry a turkey, you can crispy fry your bird to perfection this season!

how many minutes per pound do you fry a turkey

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.

How many minutes per pound to deep fry a turkey?

FAQ

Do you fry a turkey at 325 or 350?

Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.

How long to deep fry a turkey per pound?

When the oil reaches the target temperature, slowly lower the turkey and basket into the fryer. Set the timer for 3 to 4 minutes per pound. For example, if you’re trying to decide how long to deep fry a 20 pound turkey, 3 x 20 = 60 minutes minimum. Turkey fry time for a 10 pound bird should be 30 to 40 minutes.

Is 3 gallons of oil enough to deep fry a turkey?

Check out this list of turkey weights and oil quantities to approximate how much oil you’ll need to fry your turkey: 9 Pound Turkey – Use 3 to 4 gallons of oil and cook for 32 minutes. 13 Pound Turkey – Use 4 to 5 gallons of oil and cook for 44 minutes. 14 Pound Turkey – Use 5 gallons of oil and cook for 47 minutes.

What is the ideal temperature for frying a turkey?

Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 35 minutes. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C).