How Much Propane Do You Need to Fry a Turkey? A Complete Guide

Frying a turkey with propane is a unique and delicious way to prepare the holiday bird When done correctly, deep-fried turkey is moist, flavorful and cooks much faster than traditional oven roasting.

However, deep frying a turkey does require special equipment and safety precautions. It’s important to understand how much propane you will need, as well as follow key steps to prevent accidents or injuries.

In this complete guide, we will cover everything you need to know to deep fry your turkey safely, including:

• How much propane is needed to fry a turkey
• Propane burner and tank requirements
• Safety tips for setup and location
• Thawing and preparing the turkey
• Oil amount and heating
• Lowering the turkey into the fryer
• Cooking times
• Internal temperature and doneness
• Clean up and disposal

Let’s get started!

How Much Propane Do You Need to Fry a Turkey?

The amount of propane needed to deep fry a turkey depends on a few factors:

• Size of the turkey
• Cook time based on weight
• The propane burner’s BTU rating

On average, deep frying uses around 1.5 to 2 pounds of propane per turkey cooked.

A standard 20 lb propane tank contains around 17 to 18 lbs of usable propane. This means one full tank is generally sufficient to fry a typical whole turkey.

For larger gatherings, it’s smart to have an additional back-up propane tank on hand. You may also need more propane if frying multiple smaller birds rather than one large one.

Below is a general guide for how much propane you’ll need based on turkey size:

• 10 lb turkey = 0.75 – 1 lb propane
• 15 lb turkey = 1 – 1.5 lbs propane
• 20 lb turkey = 1.5 – 2 lbs propane
• 25 lb turkey = 2 – 2.5 lbs propane

To estimate precisely, you’ll need to calculate the exact cook time required for your turkey’s weight and factor in the BTU rating of your propane burner.

Higher BTU burners use more propane. Most turkey fryer kits include a burner in the 35,000 to 40,000 BTU range.

Now let’s look at some typical propane usage examples based on turkey weight and cook times.

Propane Needed for 10 lb Turkey

• 10 lb turkey
• 3 minutes per lb = 30 minutes cook time
• 40,000 BTU burner uses around 0.8 lbs/hr propane
• 30 minutes = 0.5 hr
• 0.5 hr x 0.8 lbs/hr = 0.4 lbs propane

Propane Needed for 15 lb Turkey

• 15 lb turkey
• 3 minutes per lb = 45 minutes cook time
• 40,000 BTU burner uses around 0.8 lbs/hr propane
• 45 minutes = 0.75 hr
• 0.75 hr x 0.8 lbs/hr = 0.6 lbs propane

Propane Needed for 20 lb Turkey

• 20 lb turkey
• 3 minutes per lb = 60 minutes cook time
• 40,000 BTU burner uses around 0.8 lbs/hr propane
• 60 minutes = 1 hr
• 1 hr x 0.8 lbs/hr = 0.8 lbs propane

As you can see, the estimates range from 0.4 to 0.8 lbs of propane for typical 10 to 20 lb turkeys. This confirms that one standard 20 lb propane tank is usually sufficient for frying most turkeys.

The best practice is to have an extra full propane tank on standby, just in case. Now let’s review some key equipment and safety recommendations for frying turkey with propane.

Propane Fryer Equipment and Safety Tips

Below is a checklist of the essential equipment you’ll need, as well as important safety precautions to follow:

Propane Fryer Setup

• Outdoor propane burner – 35,000 to 40,000 BTU capacity. Must be sturdy and stable.
• Large stock pot – 30 quart or larger. Must be deep enough to submerge turkey fully.
• Propane tank – Standard 20 lb tank is sufficient for most turkeys. Make sure tank is full.
• Propane regulator and hose – Ensure tight, leak-free connections. Check for damage or wear.
• Deep fry thermometer – Essential for monitoring oil temperature.
• Turkey stand – Holds turkey upright for easier insertion and removal from oil.
• Protective gloves & eyewear – Guard against splatter and steam.

Location

• Outdoor ONLY – Never fry a turkey indoors or in an enclosed space due to fire hazard.
• Away from home – Place fryer at least 10 ft from house walls or combustibles.
• No overhead obstructions – Avoid tree branches, roofs, wires.
• Flat terrain – Choose an even surface that can stay undisturbed while cooking.
• Free of clutter – Keep area around fryer clear to prevent slips or falls.

General Safety Tips

• No children or pets – Keep kids and animals away from hot oil.
• No loose clothing – Roll up long sleeves. Tie back hair.
• No water – Have a Class B fire extinguisher nearby. Don’t attempt to extinguish oil fires with water.
• Don’t overfill oil – Avoid splash over or spillage.
• Monitor temperature – Heating oil above 400°F can be dangerous.
• Use sober judgment – Never deep fry while intoxicated.

Follow these common sense guidelines to prevent accidents and injuries. Next we’ll cover preparing and cooking your turkey.

Thawing and Preparing the Turkey

Properly thawing and preparing the turkey is critical for success and safety:

• Thaw fully – Allow 24 hours thawing for every 4-5 lbs. A thawed bird cooks more evenly.
• Dry thoroughly – Remove giblets and pat down with paper towels. Moisture causes hot oil splatter.
• Do not stuff – Stuffing can harbor bacteria. Cook stuffing separately.
• Trim excess fat – Less fat means fewer flare ups.
• Use a stand – Insert in neck cavity to keep upright in oil.
• Smaller is better – Stick to turkeys under 16 lbs, or break down into pieces.
• Partially freeze – Lightly freezing turkey can prevent overcooking outer areas.

Taking the time to properly thaw and prepare your turkey will ensure it cooks evenly and prevents dangerous oil splatter.

Now we’re ready to calculate and heat up the oil.

Calculating and Heating the Oil

Here are some tips for determining how much oil you need, and safely heating it to the target temperature:

• Peanut or vegetable oil – Many prefer peanut oil for its high smoke point and flavor.
• Estimate amount – Place turkey in empty pot, cover with water until submerged + 1 inch. Measure water displacement.
• Add slowly to pot – Carefully pour oil into cool pot. Do not fill pot more than halfway.
• Use a thermometer – Gradually heat oil to between 350°F – 375°F monitoring temp continuously.
• Prevent overheating – If oil starts smoking, immediately turn off burner. Allow to cool before reheating.
• Check propane frequently – Ensure tank has sufficient fuel before starting and during cook.

Heating the oil slowly and carefully monitoring the temperature is extremely important. Overheated oil can ignite or cause severe burns.

Once your oil is heated to the proper frying temperature, it’s time to carefully lower in the turkey.

Lowering the Turkey into the Fryer

Use caution when placing the turkey in the hot oil:

• Turn off propane burner – Eliminates exposure to open flame when lowering turkey.
• Slowly lower turkey – Use the stand and gradually submerge turkey in hot oil to prevent splashing.
• Wear protective gear – Insulated gloves that cover forearms, long sleeves/pants, closed toe shoes, googles.
• Turn burner back on – Reignite propane burner once turkey is fully submerged and clear of oil.
• Monitor oil temp – Maintain oil in the 350°F – 375°F range.
• Use tools for removal – When finished cooking, turn off burner before slowly lifting out turkey using proper tools.

Lowering the turkey slowly and carefully prevents painful oil splatter burns. Always wear protective clothing.

Now we’re ready for the fun part…it’s time to fry!

Cooking Times for Deep Fried Turkey

Once your turkey is safely lowered into the hot oil, follow these cooking guidelines:

• 3 – 5 minutes per lb – The general rule of thumb for deep frying turkey is about 3 to 5 minutes per pound.