How Much Oil to Fry a 15 Pound 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 for Thanksgiving or any special occasion is becoming more and more popular. Using a propane fryer and peanut oil, you can cook a moist and delicious turkey quickly and easily. However one of the most common questions is how much oil do you need to fry a specific size turkey? If you’re planning to deep fry a 15 pound turkey, here is a guide on how much oil you’ll need and tips for frying success.

How Much Oil for a 15 Pound Turkey?

The general rule of thumb is you’ll need about 1 quart of peanut oil per pound of turkey So for a 15 pound turkey, you’ll need approximately 15 quarts or 5 gallons of oil This allows enough oil for the turkey to be fully submerged and move freely within the fryer.

Some other oil amount guidelines based on turkey size:

10 lb turkey: 3-4 gallons oil
12 lb turkey: 4-5 gallons oil
14 lb turkey: 5 gallons oil
18 lb turkey: 6 gallons oil
20 lb turkey*: 5-6 gallons oil

*For larger turkeys over 15 pounds, you may need slightly less than 1 quart per pound since bigger birds are more efficient to fry in terms of oil usage.

The safest way to determine the exact amount is to do a test with water first:

Place the thawed turkey in the fryer pot.
Fill with water until the turkey is fully submerged.
Remove the turkey and mark the water line.
Dump out the water and thoroughly dry the pot.
Fill up to the water line with peanut oil. This is the amount needed.

Selecting a Fryer

Look for a propane turkey fryer with at least a 30 quart capacity and high BTU burner (ideally 55,000 BTU or more). This ensures the fryer can safely and efficiently heat and maintain oil temperature for a 15 pound turkey.

The fryer should also have helpful features like an oil thermometer, timer, and basket for easily lowering and lifting the turkey.

Choosing a Frying Oil

Peanut oil is the top choice for frying turkeys. It has a high smoke point of 450°F so it can get hot enough without burning. Peanut oil also has a neutral flavor that doesn’t absorb into the turkey skin.

Other high smoke point oil options include:

Vegetable oil (smoke point 400-450°F)
Canola oil (400-450°F)
Corn oil (450-475°F)

Avoid using olive oil, lard, or butter which have lower smoke points and can burn quickly.

Buy peanut oil in bulk containers to get the best price. You’ll need 5 gallons for a 15 pound bird. Store opened oil in an airtight container away from light and reuse oil a few times before replacing.

Safely Frying a 15 Pound Turkey

Here are some tips for safely frying a turkey without any boil overs or burns:

Propane tank should be full before starting. Use at least a 20 lb tank.
Oil amount should not exceed fryer fill lines.
Heat oil to 350°F monitoring with thermometer.
Pat turkey completely dry with paper towels before frying.
Slowly lower turkey into hot oil. This takes 2-3 minutes.
Maintain oil at 350°F, adjusting burner as needed.
Cook for 3-4 minutes per pound until 165°F internal temp. A 15 pound turkey will take about 50 minutes.
Lift turkey slowly out of oil when finished cooking.
Check oil temp periodically and adjust burner accordingly.
Watch that oil doesn’t get too hot, over 375°F.
When oil gets quiet/still, turkey is likely done.

Serving and Leftovers

Let turkey rest 20 minutes before carving to allow juices to settle. The skin gets incredibly crispy when fried so be sure to enjoy it!

Store leftovers within 2 hours of cooking. Reheat turkey pieces thoroughly to 165°F. Fried turkey keeps in the fridge 3-4 days. Reuse oil within a month filtering out food particles.

Frying makes a juicy, golden turkey with crisp skin in under an hour! Follow these oil guidelines and tips when cooking your 15 pound bird. Enjoy this fun and fast way to prepare turkey for Thanksgiving or anytime.

how much oil to fry 15 pound turkey 2

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 much oil do I need to deep fry a 15lb turkey?

FAQ

Is 3 gallons of oil enough to fry 2 turkeys?

You’ll need approximately 5 gallons of oil; more for larger turkeys. Turkey can be injected with a marinade, coated with breading or seasoned with a rub before cooking. Approximately 1 cup of marinade is needed for an 8- to 10-pound turkey, 2/3 injected in the breast and 1/3 in the rest of the turkey.

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 to measure oil to fry turkey?

Place the turkey (set on the stand if using) into the empty pot and fill with water until the turkey is covered. Remove the turkey and measure with a ruler the distance from the top level of the pot to the top level of the water. This will be the mark to which the pot needs to be filled with oil.

How much peanut oil to fry a 12 lb 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.