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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 whole turkey is a fun and delicious way to prepare your Thanksgiving centerpiece. But one of the most important questions when using a turkey fryer is figuring out how much oil you need. Without enough oil your turkey won’t cook properly. Too much oil can lead to dangerous overflow and potential fire hazards. So getting the oil quantity right is crucial for success.
In this comprehensive guide, we’ll walk through everything you need to know to determine the proper amount of oil for your turkey fryer, along with helpful tips and safety info to pull off the perfect fried bird. Let’s get cooking!
Calculate Oil Amount Based on Turkey Size
The amount of oil needed largely depends on the size of your turkey. As a general rule of thumb, you want the oil to cover the turkey by about 2 inches. Here are some estimates based on typical turkey weights:
- 10 lb turkey – 3 gallons of oil
- 12 lb turkey – 4 gallons of oil
- 14 lb turkey – 4 to 5 gallons of oil
- 16 lb turkey – 5 gallons of oil
- 18 lb turkey – 5 to 6 gallons of oil
- 20+ lb turkey – 6 gallons of oil
Keep in mind that larger turkeys over 18 pounds are not always recommended for turkey fryers as it becomes difficult to safely lower and raise them. Stick to smaller birds when using a home fryer.
Factor in Fryer Size
Along with turkey weight, the size and shape of your fryer pot will impact oil amount. Read your turkey fryer’s manual to determine its capacity. Make sure not to fill it more than about 3/4 full with oil to allow space for the turkey and prevent overflow. For example, a typical 30 qt fryer holds about 5 to 6 gallons comfortably.
Use the Water Displacement Method
The most foolproof way to gauge the oil quantity is to do a test run using water:
- Place your thawed, dry turkey in the empty pot.
- Fill with water until the turkey is covered by about 2 inches.
- Remove the turkey and mark the water line.
- Drain and dry the pot completely.
- Add oil up to the water line.
This water displacement method accounts for your specific turkey and fryer sizes and is the most accurate way to determine oil volume.
Buy a Little Extra as Buffer
It’s smart to buy a little extra oil, about a 1/2 gallon more than the target amount. This provides a buffer in case your turkey ends up needing slightly more oil than estimated. Leftover oil can be stored, reused, and filtered for future turkey frying.
Choose a High-Quality Frying Oil
The type of oil used for deep frying turkeys also matters. Opt for oils with a high smoke point and neutral flavor:
- Peanut oil – The top choice for its 450°F smoke point and mild flavor.
- Canola oil – A budget-friendly option with a smoke point of 400°F.
- Vegetable oil – Avoid generic “vegetable oil” which may have additives. Stick to pure canola or peanut.
- Lard or shortening – Avoid these solid fats which can burn quickly.
Check that your oil is fresh and has no cloudiness or dark color. Do not use old, reused oil which has broken down.
Allow Space for the Oil to Expand
When heated to frying temperatures, oil expands in volume. Leave at least 4 inches of headspace above the oil level before turning on the burner. Monitor as it heats since the expansion happens quickly once the oil gets hot. Turn off the flame periodically if it’s getting too close to the pot rim.
Having space for expansion prevents boiling over and dangerous splattering burns. Never leave the fryer unattended during heating.
Safely Dispose of Used Oil
Once cooled, strain used fryer oil through a fine mesh strainer to remove food particles. Funnel the strained oil into a sealable container. Check with your local recycling center to properly dispose of the used oil. Never pour it down drains which can clog pipes.
The oil may be reused for additional frying if filtered well. But for the best flavor, fresh oil is ideal for each turkey fry.
Extra Tips for Frying Success
- Completely thaw and dry turkey before frying
- Use a fryer thermometer to monitor oil temperature
- Slowly lower turkey into hot oil to prevent splashing
- Wear long sleeves, gloves, closed toe shoes for safety
- Have baking soda on hand to extinguish any fires
- Keep children and pets away from the hot oil
- Fry outside on a flat, stable surface away from anything flammable
Now that you know exactly how much oil your turkey fryer needs, it’s time to fire it up! With the proper amount of fresh, hot oil, you’ll turn out the best deep-fried turkey ever. Crispy, juicy and golden brown, your Thanksgiving spread will be one to remember. Gobble, gobble!
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.
Measuring Your Cooking Oil For Deep Frying A Turkey…101
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