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It makes sense that the thought of immersing a whole turkey in a pot of bubbling oil would excite cooks with a bold spirit of adventure. There are benefits to deep-frying a Thanksgiving turkey, too: the process takes less than two hours and yields a juicy, flavorful bird with crispy, golden brown skin. Additionally, since everything takes place outside, you can free up oven space for all the holiday side dishes you intend to make.
However, there’s no better way to ruin Thanksgiving than to light your house and the bird on fire. If this is your first time frying a turkey, don’t just wing it. Our comprehensive guide on turkey frying offers detailed instructions along with several crucial safety precautions to ensure a successful deep-fried Thanksgiving meal.
So go ahead and prepare the sweet potatoes, green beans, and pecan pie in the oven, then head outside to cook your Thanksgiving turkey quickly and simply.
Ah Thanksgiving. A time for family friends, and of course, delicious food. And what better way to celebrate than with a juicy, deep-fried turkey? But before you get started, there’s one important question you need to answer: can you deep fry a turkey in vegetable oil?
The short answer is yes, but it depends on the specific type of vegetable oil you use. “Vegetable oil” is a broad term that encompasses a variety of oils, each with its own unique properties. Some vegetable oils have a high smoke point, making them suitable for deep frying, while others have a lower smoke point and are better suited for other cooking methods.
Smoke Point: The Key Factor
The smoke point of an oil is the temperature at which it starts to smoke and break down. When oil reaches its smoke point, it releases harmful chemicals that can taint the flavor of your food and pose a health risk. For deep frying, you need an oil with a high smoke point, ideally above 400°F (204°C).
Types of Vegetable Oil for Deep Frying Turkey
Here’s a breakdown of some common vegetable oils and their suitability for deep frying turkey:
- Peanut oil: Peanut oil has a high smoke point (450°F/232°C) and a neutral flavor, making it a popular choice for deep frying. It’s also relatively inexpensive compared to other high-smoke point oils.
- Canola oil: Canola oil has a moderately high smoke point (400°F/204°C) and a mild flavor. It’s a good all-purpose oil that can be used for both deep frying and other cooking methods.
- Grapeseed oil: Grapeseed oil has a high smoke point (420°F/215°C) and a neutral flavor. It’s a good option for deep frying, but it can be more expensive than other oils.
- Soybean oil: Soybean oil has a moderate smoke point (375°F/190°C) and a neutral flavor. It’s a common choice for deep frying, but it may not be the best option for high-heat cooking.
- Corn oil: Corn oil has a lower smoke point (320°F/160°C) and a slightly sweet flavor. It’s not recommended for deep frying turkey, as it will likely smoke and burn before the turkey is cooked through.
Safety Tips for Deep Frying Turkey
Deep frying a turkey can be dangerous if not done properly. Here are some important safety tips to follow:
- Use a large, heavy-bottomed pot or fryer specifically designed for deep frying.
- Choose an oil with a high smoke point.
- Never leave the fryer unattended while it’s heating or while the turkey is cooking.
- Use a thermometer to monitor the oil temperature.
- Pat the turkey dry before frying to prevent splattering.
- Fry the turkey in small batches to avoid overcrowding the pot.
- Let the oil cool completely before disposing of it.
So, can you deep fry a turkey in vegetable oil? Yes, but it’s important to choose the right type of oil with a high smoke point. Peanut oil, canola oil, and grapeseed oil are all good options. Remember to follow safety precautions to ensure a safe and delicious deep-fried turkey experience.
Additional Resources:
- National Turkey Federation: https://www.eatturkey.com/
- USDA Food Safety and Inspection Service: https://www.fsis.usda.gov/
- American Heart Association: https://www.heart.org/
Frequently Asked Questions:
- Q: What is the best oil for deep frying turkey?
- A: Peanut oil, canola oil, and grapeseed oil are all good options for deep frying turkey. They have high smoke points and neutral flavors.
- Q: How much oil do I need to deep fry a turkey?
- A: The amount of oil you need will depend on the size of your turkey and the size of your pot or fryer. A general rule of thumb is to use enough oil to completely submerge the turkey.
- Q: How long does it take to deep fry a turkey?
- A: The cooking time will vary depending on the size of the turkey. A good rule of thumb is to cook for 3 minutes per pound of turkey.
- Q: How do I know when the turkey is done?
- A: The turkey is done when the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the thigh.
How to deep-fry a turkey:
While the ingredients for our deep-fried turkey recipe are fairly straightforward—all you need is a whole turkey, lots of oil, and any additional seasonings you wish to add—the procedure calls for specialized tools. Although it may require an initial investment, once you own the entire setup, you can deep-fry your turkey every Thanksgiving. (You can also repurpose the equipment for a seafood boil come summertime. )Before you get started,.
- Turkey should always be fried outside, away from any combustible structures such as the house, garage, swing set, backyard patio, etc. When the weather is bad, avoid trying to deep-fry a turkey because it could get messy if snow or rain gets into your fry pot.
- Place the burner on a level surface and make sure kids and pets are always kept a safe distance away from the fryer.
- To protect yourself from the hot oil when deep-frying, put on strong gloves and a protective apron.
- Before moving or discarding the oil, let it cool completely (a few hours is best, but overnight is even better).
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
- A propane burner featuring a gauge to control the flame and a hose to attach to a propane gas tank
- A poultry rack featuring a hook to raise and lower the turkey
- To check the oil temperature, a 12-inch deep-frying thermometer that attaches to the pot’s side
Gas One Turkey Fryer Propane Burner Complete Kit
- A full propane tank
- A waterproof marker
- A heavy-duty apron
- Extended, robust oven mitts (such as those used for grilling)
- A meat thermometer with instant read capability for determining the turkey’s internal temperature
- A fire extinguisher, in case of emergencies
The turkey: Give it plenty of time to thaw if it’s frozen before starting the frying process (see our comprehensive guide on doing so here). If you have a fresh turkey, simply pat it dry with paper towels. In either case, stay away from using a wet marinade or brine because too much moisture can cause the bird to splatter when it’s dipped into the hot frying oil, which could result 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 significantly, it dries out the skin, which promotes crisping and results in a more regulated frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Remember that stuffing should be baked in an oven-safe casserole dish rather than stuffing deep-fried turkeys.
Whichever way you choose, don’t forget to dry the turkey from the inside out and remove the giblets from its cavity. Keep the neck and any other leftover turkey parts aside to make turkey stock (liver can be bitter). ).
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. However, because pots differ in volume, the technique below will assist you in figuring out exactly how much you’ll need to fill your specific pot. Keep in mind that when you lower the turkey, the oil level will rise; this technique accounts for the space needed between the oil’s surface and the pot’s top. Avoid completely filling the pot as this could lead to the hot oil spilling over and igniting the entire thing.