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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.
Fried turkey has become a popular alternative to traditional oven roasted turkey, prized for its tender juicy meat and ultra-crispy skin But to achieve fried turkey perfection, you need to use the right oil. So what is the best oil for deep frying turkey?
There are several factors to consider when selecting an oil, including smoke point, flavor, price, and health. Taking these key criteria into account, here’s an overview of the top oils recommended for deep frying turkey and how they compare.
Why Smoke Point Matters
The smoke point refers to the temperature at which an oil starts to degrade, break down, and release smoke. Deep frying involves immersing food in hot oil, so you need an oil with a high smoke point that can withstand temperatures of 350-400°F. Heating oil past its smoke point will release toxic fumes and substances and negatively impact flavor.
For deep frying turkey an oil with a smoke point of at least 450°F is ideal. This allows you to raise the oil to the optimal 350-375°F temperature needed to fry a turkey without crossing the smoke threshold.
Flavor Profile
Oil imparts flavor, so you want an oil that complements turkey without overpowering it. Neutral-flavored oils allow the natural turkey flavor to shine. However, peanut oil is an exception – although it has a nutty aroma, it pairs wonderfully with turkey.
Cost Considerations
You need gallons of oil to deep fry a turkey, so price is a practical factor. While avocado oil has a very high smoke point it is costly. Economical options include peanut soybean, canola, and corn oil. Buy in bulk quantities to save.
Health Factor
Opting for oils lowest in saturated fat and higher in mono- and polyunsaturated fats offers some health benefits. Good choices include safflower, sunflower, rice bran, peanut, and canola oils.
Now let’s explore some top oils for frying turkey based on these criteria:
1. Peanut Oil
With its 450°F smoke point, neutral flavor profile that complements turkey beautifully, and budget-friendly price, peanut oil is hands-down the most popular choice for deep frying turkeys. It yields a crispy skin and moist, tender meat. Feel free to reuse peanut oil too.
2. Canola Oil
Boasting a 400°F smoke point and subtle flavor, refined canola oil allows the turkey’s taste to take center stage. It has less saturated fat than many other oils, contains heart-healthy omega-3s, and has an affordable price tag. Reuse a few times only.
3. Corn Oil
Corn oil’s 440°F smoke point makes it suitable for frying turkey without burning. It has a light, neutral taste and reasonable price. However, corn oil absorbs food flavors easily, so reuse judiciously with turkey only 2-3 times max before replacing.
4. Soybean Oil
With its 450°F smoke point, versatile soybean oil is ideal for deep frying while keeping saturated fat lower than palm, coconut, and lard. Its neutral taste doesn’t interfere with turkey flavor. It’s also budget-friendly. Filter carefully before reusing a few times.
5. Safflower Oil
A high smoke point of 510°F makes refined safflower oil perfect for turkey frying. Its flavor is neutral, so the delicious turkey taste shines through. With less saturated fat than olive oil, safflower oil is also a healthier option though pricier.
6. Rice Bran Oil
Rice bran oil has a smoke point of 490°F, making it suitable for frying turkey without compromise. It has a very mild, neutral flavor that lets the turkey aroma and taste dominate. Reuse a couple of times only since the oil has a shorter shelf life.
7. Avocado Oil
With its extremely high smoke point of 520°F, avocado oil is a prime candidate for deep frying turkey with minimal risk of burning. It has a mild, buttery flavor that complements turkey wonderfully. The drawback is its premium price tag.
Other Oils to Avoid
Some oils simply aren’t suitable for deep frying turkey:
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Extra virgin olive oil – Has a low smoke point of around 375°F and imparts a strong flavor. Save for dressings and low-heat cooking only.
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Vegetable oil – Typically a blend of oils with varying smoke points below 400°F. Burns easily.
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Coconut oil – Imparts a strong flavor that overpowers turkey and has a relatively low smoke point.
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Flavored oils – Introduce unwanted flavors distracting from the turkey.
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Lard or shortening – Derived from animal fats so higher in saturated fat.
Turkey Fryer Oil FAQs
How much oil do you need to deep fry a turkey?
You need about 1 quart of oil per pound of turkey. So a 10-12 lb turkey needs 4-5 gallons of oil. Have extra oil on hand to top off as needed.
What is the ideal oil temperature for frying turkey?
Heat oil to 350-375°F to achieve an evenly fried turkey. Use a thermometer to monitor temperature carefully as overheating causes burning.
How long does it take to fry a whole turkey?
Frying time depends on turkey size – about 3-5 minutes per pound. A 12 lb turkey takes 45-60 minutes to fry. Thinner pieces like legs and wings fry faster.
Can you reuse turkey fryer oil?
Yes, oil can be reused a few times if strained through a cheesecloth to remove food particles. Store tightly sealed and avoid mixing with other oils. Discard if it smells, smokes early, or gets very dark.
Is frying turkey unhealthy?
Eaten in moderation as part of a balanced diet, fried turkey isn’t necessarily unhealthy. Use healthier oils and drain well to reduce excess fat absorption. Oven roasting is lower in fat.
So there you have it – a breakdown of the most recommended oils to use when deep frying turkey and how to select the right option for your needs and preferences. With the proper oil and care, you can whip up amazingly juicy, crispy fried turkey that will be the star of your table.
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.