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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.
As Thanksgiving and the holidays approach, many home cooks look to deep fry a turkey for a crunchy, juicy centerpiece to their feast But one key question arises – how much oil do you need for turkey frying? The amount depends on the size of your fryer and turkey Read on for a complete guide to selecting, calculating, and using oil to achieve deep-fried turkey perfection.
Overview of Deep Frying Turkey
Deep frying remains a popular cooking method because
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The hot oil cooks the turkey quickly, sealing in moisture.
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It crisps the skin beautifully for delicious texture.
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The bird soaks up little oil compared to pan frying.
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Cooking is contained so oil splatter is minimized.
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With proper precautions, deep frying turkey is safe for outside cooking.
Factors That Determine How Much Oil You Need
The main considerations that dictate oil amount are:
Turkey weight – Allow around 3 gallons of oil per 10 pounds of turkey. An 18-20 lb bird needs about 5-6 gallons.
Fryer size – Check your fryer’s oil capacity and leave room for the turkey. Allow 2-3 inches above the bird.
Peanut oil – The most common and recommended oil for deep frying. Other vegetable or canola oils can also be used.
Other ingredients – If injecting flavors or deep frying other foods, account for extra displacement.
Calculating Oil Amount
Figuring out the oil quantity needed takes just a few simple steps:
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Weigh your thawed turkey – Be sure it is 10-15 lbs for ideal results.
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Check your fryer’s capacity – The turkey must be covered by 2-3 inches of oil.
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Use a general guideline – Allow ~3 gallons of oil per 10 lbs of turkey.
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Add extra oil – Leave some room for turkey displacement to maintain coverage.
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Have extra oil ready – In case the level drops more than expected when turkey is added.
Oil Amount Guidelines Per Turkey Weight
Here are some general guidelines for oil amounts based on turkey sizes:
- 12-13 lb turkey = 2.5-3 gallons oil
- 14-15 lb turkey = 3-3.5 gallons oil
- 16-17 lb turkey = 4 gallons oil
- 18-19 lb turkey = 4.5-5 gallons oil
- 20-21 lb turkey = 5-6 gallons oil
These amounts are approximate. Always check your specific fryer and turkey to calculate precisely.
Selecting the Best Oils for Frying
Choose an oil with:
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High smoke point above 400°F.
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Neutral flavor that won’t overpower the turkey.
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Low viscosity to allow turkey to cook evenly.
The top oil choices include:
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Peanut oil – The quintessential turkey frying oil. Has a high smoke point and adds nutty flavor.
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Canola oil – An affordable option with mild flavor.
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Vegetable oil – A budget-friendly choice that gets the job done.
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Corn oil – Works well for frying with high smoke point. Neutral in flavor.
Avoid using extra virgin olive oil, sesame oil, butter, or lard for deep frying turkeys.
Setting up the Turkey Fryer and Oil
Once you’ve calculated oil amount, prep your fryer:
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Place your propane burner on a flat, outdoor surface away from structures.
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Carefully pour oil into fryer, leaving 2-3 inches of space at the top.
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Attach propane tank and check for leaks. Open valve to start heating oil to 350°F.
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Use long cooking tongs and thermometer to monitor oil temperature.
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Turn off burner and allow oil to cool completely before disposing after cooking.
Lowering and Cooking the Turkey
Follow these tips for safe deep frying:
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Fully thaw turkey and dry thoroughly inside and out. This helps prevent splattering.
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Use a fryer basket if available, or slowly lower turkey into hot oil with tongs.
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Oil may bubble up once turkey is added – turn off burner briefly if it overflows.
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Cook for 3-4 minutes per pound. Monitor temperature with a meat thermometer inserted in thickest part.
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Oil temp will drop once turkey is added. Maintain 300-350°F oil temp throughout cooking.
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Fry until breast meat reaches 165°F and thighs reach 175°F for doneness.
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Carefully remove and drain on paper towel lined pan before serving.
Oil Safety Tips
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Never leave a fryer unattended, as oil can quickly overheat.
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Avoid spillovers by using a pot with plenty of headspace above oil level.
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Ensure turkey is dried so hot oil does not splash out of the fryer.
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Cooking should be done outdoors given the large quantity of hot oil.
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Let used oil fully cool before disposing to prevent fires. Oil can be reused for future frying.
Enjoy Your Fried Turkey!
When the right amount of fresh oil is used, deep frying yields tender, juicy meat with crispy skin in under an hour. Now that you know precisely how much oil you need based on turkey weight and fryer size, you can master the technique. Refer to this guide for a safe setup, controlled frying, and delicious holiday centerpiece turkey everyone will love!
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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