How Long Does it Take to Deep Fry a Turkey?

How Long Does It Take to Deep Fry a Turkey?

It really depends on the size of your turkey and the heat at which the turkey is being deep-fried. Turkeys that weigh between 10 and 13 pounds should be fried for 3 minutes per pound, while turkeys that weigh between 14 and 20 pounds should be deep fried for 3.5 minutes per pound. Here is a detailed, easy-to-read chart that simplifies the math:

Deep-Frying A Turkey: Guidelines

Make sure to follow these guidelines for the best results!

• Make sure that a turkey is totally thawed and completely dry prior to frying. It should have an empty cavity and be injected with a marinade for the best results. Ideally, this marinade should be injected evenly throughout the turkey, and the turkey should be left to marinate in the refrigerator overnight.
• To be certain that the turkey is thoroughly cooked, confirm that its internal temperature is between 180-190°F.
• After the turkey has finished frying, let it sit for 10-20 minutes before carving it.
• It takes roughly 3 hours for the fryer’s oil to completely cool down. The oil can be used and reused twice more, but it starts to break down after its third use.

The pleasure of consuming a mouth-watering deep-fried turkey awaits you. Be sure to check back for other tips related to cooking, nutrition, and the food service industry.

How to Deep Fry a Turkey

Deep-frying turkey is not just for the holidays. Since the whole process requires less than two hours and takes out the tedious process of overnight bringing or obsessively watching your thermometer, it's no wonder that this method is growing in popularity.

To deep fry a whole turkey, you need certain equipment and you must take some safety precautions. With this checklist and detailed instructions for making deep-fried turkeys, we've got everything you need. To start, put some sweet potatoes, green beans, and pecan pies into the oven, then get outside for this quick and easy way to roast a chicken.

Ingredient Checklist:

• 30-quart or large aluminum pot
• Propane burner, propane gas tank, and a gauge (For flame regulation).
• Poultry rack with a hook for lowering and raising the turkey in the pot
• 12-inch deep-fry thermometer with clips (to monitor the oil temperature)
• 12- to 14-pound turkey
• 4 to 5 gallons of cooking oil
• Apron
• Long heavy-duty oven mitts
• Instant-read thermometer (To check the internal temperature of the turkey)
• Fire extinguisher, in case of emergencies

How to Deep Fry a Turkey

Measure the Oil Level

• To figure out how much oil you need for frying, put the turkey into the fryer pan and add enough water so that the turkey is completely covered by water, making sure you add 2 inches above it.
• Take it out, pat it dry with some paper towels, and put it aside at room temperature until ready to use.
• Mark the level of the oil in the pan with a waterproof pen so you don't forget how much oil to add next time.
• Discard the water and dry thoroughly.

Set Up the Turkey Fryer

• Set up the turkey fryer outdoors for safety purposes.
• Make sure to place the stove on a flat surface far from the house, garage, or any other combustible structures, and ensure that kids stay a safe distance from the stove at all times.
• Clip the deep fry thermometer to the side so it won't get burned by the heat.
• Put the oil into the pan until it reaches the level you marked earlier.
• Turn the stove on, set the temperature to high, and bring the oil up to 375 degrees Fahrenheit. Then, when the turkey goes into the oil, you can turn down the heat.

Prep Your Turkey

• When the oil has heated up, prepare your herbs or spices for use.
• Spread them under the skin. Start by gently sliding your fingertips between the skin and flesh of the breast, thigh, and drumstick. After you've loosened the skin, spread the rub evenly over the meat of the breast, thigh, and drumstick. After that, spread the rub inside of the turkey cavity and on the outside of the turkey.
• To ensure good oil circulation, be sure the neck cavity is open and cut a small hole at the point where the leg joins the breast.
• Remember that deep-frying turkeys cannot be stuffed. Instead, cook your stuffing in a casserole dish in the oven.

Lower Turkey into the Oil Slowly

• Put the turkey on the poultry tray, with the breast side down and the leg side up.
• When the oil reaches 375° F, turn off the heat. Wearing an apron and long heavy-duty oven mitts, use the hook that attaches to the poultry rack to slowly lower the turkey into the oil using a stop-and-go method: lower the turkey 1 to 2 inches into the oil then pull it back out a bit, repeating until the bird is fully submerged.
• This gradual approach prevents the oil from bubbly up too much and overflowing.

Nutrition Facts (per serving)

• Calories: 603
• Fat: 34g
• Carbs: 2g
• Protein: 69g