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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.
Deep frying a turkey is a delicious way to cook it up moist juicy and perfectly crispy. But to pull it off you need the right equipment and the right amount of oil. A 30 quart turkey fryer is a popular size, but how much oil do you need to fill it up? Let’s break it down.
How Much Oil for a 30 Quart Turkey Fryer?
The general rule of thumb is 3 gallons of oil for a 30 qt. turkey fryer. This provides enough oil to fully submerge and cook turkeys up to 20 pounds while leaving room at the top to prevent boiling over.
For even larger birds up to 25 pounds, you may need a little more oil – around 3 1/3 gallons. But never exceed the maximum fill line etched inside the fryer, usually at around 3 1/2 to 4 gallons. Going over this line is dangerous and can cause spillovers once the turkey is added.
To determine exactly how much oil you’ll need:
- Place your thawed, dried turkey in the empty pot.
- Fill with water until the bird is just fully submerged.
- Remove the turkey and mark the water line.
- Drain out the water and dry the pot thoroughly.
- Add oil up to the water line.
This test run guarantees you have just enough oil to cover the turkey without overflow issues
Selecting the Right Oil
The oil you select for deep frying is almost as important as the amount. You want an oil with a high smoke point and neutral flavor. Top choices include:
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Peanut oil – The most popular for deep frying turkeys Has a smoke point of 450°F and adds no flavor
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Canola oil – Budget-friendly alternative to peanut oil. Also has a 450°F smoke point.
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Vegetable oil – A blend of oils including soybean, corn and canola oils. Good smoke point at 400-450°F.
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Corn oil – Great smoke point at 450°F though can add a slight corn taste.
Avoid olive oil which smokes at too low of a temperature and imparts strong flavor.
Buy oil in large jugs from warehouse stores to get the best price. Many grocers also sell turkey fryer kits complete with oil.
Heating Up the Oil
Once your fryer is full, it’s time to get the oil heated up. For deep frying a turkey:
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Heat oil to 350°F which will crisp the skin while cooking the interior without drying it out.
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Use a clip-on thermometer to monitor temperature.
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On propane turkey fryers, expect the oil to take 20-30 minutes to preheat.
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Once oil is at temperature, lower the flame to maintain 350°F.
Cooking Times and Temperatures
Whole turkeys should be cooked approximately 3-5 minutes per pound to an internal temperature of 165°F.
For a 15 lb turkey in a 30 qt fryer, this equals a cooking time of 45-60 minutes at 350°F oil temperature.
Use an instant read thermometer to check the thigh and breast for doneness. The turkey will also be beautifully golden brown when fully cooked.
Fryer Safety Tips
While providing delicious results, deep frying turkeys poses some safety hazards. Follow these tips for safe frying:
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Always fry outdoors in an open area away from homes, trees and other structures.
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Place the fryer on a flat, stable surface that is non-flammable. Never fry on grass or gravel.
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Do not overfill the fryer with oil. Follow manufacturer instructions.
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Slowly lower the turkey into hot oil using proper frying tools. This prevents splatter.
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Monitor the fryer at all times once hot. Do not leave it unattended.
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Keep an ABC fire extinguisher within reach in case of oil fires. Never throw water on a grease fire.
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Allow oil to cool completely before disposing or reusing.
Reusing Your Frying Oil
The oil used to fry a turkey can be reused provided it is filtered and stored properly. Here’s how to extend the life of your frying oil:
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Let oil fully cool overnight before attempting to move it.
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Strain oil through a cheesecloth-lined mesh strainer to remove food particles.
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Funnel or siphon filtered oil into an airtight container. A 5-gallon jug works well.
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Store oil in a cool, dark place like a basement or pantry. Keep below 70°F.
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Use within 2-3 months for best quality. Discard oil that smells bad or is dark in color.
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Add about a cup of fresh oil when reheating used oil to replenish it.
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Do not mix new and used oil in the same container.
Disposing of Used Cooking Oil
Once frying oil has been reused several times, it will need to be disposed of properly. Some options include:
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Recycling centers – Many auto parts stores and waste management centers accept used cooking oil for recycling into biofuels.
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Curbside pickup – A growing number of municipalities offer cooking oil recycling bins for household waste collection.
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Trash – Allow oil to fully solidify then dispose of sealed containers in your regular household trash.
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Avoid pouring down drains – Oil can clog pipes and contaminate waterways. Check local regulations.
Frying Other Foods
A 30 qt turkey fryer also works great for frying up other foods once the holidays have passed. Here are some delicious ideas:
- Fried chicken
- French fries
- Onion rings
- Donuts
- Fish and shrimp
- Falafel
- Fried Oreos or candy bars
Just adjust your oil amount and cooking temperature accordingly for each recipe.
Key Takeaways
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For a 30 qt turkey fryer, use around 3 gallons of high smoke point oil like peanut or canola oil.
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Do a test run with water first to determine the exact amount needed to submerge your turkey.
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Heat oil to 350°F and fry turkey for 3-5 minutes per pound to 165°F internal temperature.
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Reuse oil up to 2-3 months if properly filtered and stored after each use.
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Dispose of oil through recycling centers, curbside pickup or by solidifying and trashing.
With the right gear, oil and technique, deep frying a turkey in a 30 quart fryer yields incredible results worth the effort and cost. Just be sure to take necessary safety precautions. Enjoy your crisp, golden and flavorful holiday bird!
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.
Turkey Fryer Assembly, expert grill 30 qt turkey fryer
FAQ
How much oil do you need for a 30 quart deep fryer?
How much oil to put in a deep fryer?
What kind of oil do you use to deep fry a turkey?
How much oil does an electric turkey fryer hold?
How much oil does a 30 Qt turkey fryer need?
A: The optimal amount of oil for a 30 Qt turkey fryer is typically around 2.5-3 gallons. This amount allows enough space for the turkey to be fully submerged, ensuring even cooking and crispy skin. Q: How do I determine the oil capacity of my 30 Qt turkey fryer?
How much oil should a 30 Qt Fryer hold?
A 30 qt fryer can hold about 3-4 gallons of oil, so you’ll want to use at least that much. More oil is always better than less, so if your fryer can accommodate more, go ahead and add it. You don’t want the turkey to float in the fryer, so ensure there’s enough oil to cover it completely. Happy frying!
How many pounds can a 30 quart deep fryer hold?
A 30-quart deep fryer can accommodate a turkey up to 18 pounds. If you’re planning on stuffing the bird, it’s best to go with a smaller turkey to fit more easily in the fryer. Remember that a stuffed turkey will take longer to cook, so plan accordingly. When deep frying a turkey, it’s essential to use fresh, clean oil.
How much oil do you need to fry a Turkey?
For reference, a typical 5-gallon bucket holds approximately 60 cups of liquid, so you’ll need at least this much oil on hand. Once your oil is heated and ready to go, slowly lower your turkey into the fryer using a safe method like a wire basket or tongs.