Can you deep fry a 20 lb turkey? Absolutely! Deep-frying is a delicious and festive way to cook a holiday meal, and a 20-pound turkey is the perfect size for a large gathering. This guide will walk you through the process step-by-step, from preparing the turkey to frying it to serving it.
Equipment and Materials
- A large stockpot or turkey fryer (at least 30 quarts in size)
- A deep fryer thermometer
- A turkey fryer basket
- A propane burner or charcoal grill
- Peanut oil or vegetable oil
- Kosher salt
- A large bowl
- A sharp knife
- A cutting board
- Paper towels
- Tongs
- A timer
Preparation
- Rinse the turkey inside and out with cold water. Pat it dry with paper towels.
- Remove the giblets from the turkey cavity and set them aside. You can use them for gravy or stuffing, or discard them.
- Cut the turkey legs at the joint and tuck them under the turkey. This will help the turkey cook evenly.
- Tie the wings behind the turkey’s back. This will keep them from burning during frying.
- Season the turkey inside and out with kosher salt. You can also add other seasonings, such as black pepper, garlic powder, or onion powder.
- Place the turkey in a large bowl and cover it with plastic wrap. Refrigerate the turkey for at least 24 hours before frying. This will help the turkey absorb the flavors of the seasoning.
Deep Frying the Turkey
- Fill the stockpot or turkey fryer with enough oil to come at least 3 inches up the sides of the pot. You will need about 5 gallons of oil for a 20-pound turkey.
- Heat the oil to 350 degrees Fahrenheit. Use a deep fryer thermometer to monitor the temperature.
- Carefully lower the turkey into the hot oil using the turkey fryer basket. Be careful not to splash the oil.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit. You can use a meat thermometer to check the temperature.
- Use tongs to remove the turkey from the oil and place it on a cutting board. Let the turkey rest for 10-15 minutes before carving and serving.
Tips for Deep Frying a Turkey
- Use a high-quality oil that has a high smoke point, such as peanut oil or vegetable oil.
- Make sure the oil is hot enough before adding the turkey. If the oil is not hot enough, the turkey will not cook evenly and may not brown properly.
- Be careful when adding the turkey to the hot oil. The oil will splatter, so wear gloves and long sleeves to protect yourself.
- Do not overcrowd the pot. The turkey should have plenty of room to move around in the oil.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the turkey rest for 10-15 minutes before carving and serving.
Safety Precautions
Deep frying can be dangerous if it is not done properly. Here are a few safety precautions to take:
- Never leave the deep fryer unattended. The oil can heat up quickly and can cause a fire if it is not monitored.
- Use a deep fryer that is designed for deep frying. Do not use a pot or pan that is not specifically designed for deep frying.
- Make sure the oil is hot enough before adding food. The oil should be at least 350 degrees Fahrenheit before adding food.
- Do not overcrowd the fryer. The food should be spread out in the fryer so that it has room to cook evenly.
- Use a long-handled spoon or tongs to remove food from the fryer. Do not use your hands to remove food from the fryer.
- Wear gloves when handling hot oil. Hot oil can cause burns.
- Keep children away from the deep fryer. Children should not be allowed to touch the deep fryer or the hot oil.
Deep frying a 20-pound turkey is a delicious and festive way to cook a holiday meal. By following these tips, you can ensure that your turkey will be cooked perfectly and everyone will enjoy it.
Frequently Asked Questions
- How much oil do I need to deep fry a 20-pound turkey? You will need about 5 gallons of oil to deep fry a 20-pound turkey.
- What type of oil should I use to deep fry a turkey? The best type of oil to use for deep frying a turkey is peanut oil. Peanut oil has a high smoke point and will not impart any flavor to the turkey. You can also use vegetable oil or canola oil.
- How long does it take to deep fry a 20-pound turkey? It takes about 3-4 minutes per pound to deep fry a 20-pound turkey. The turkey should be fried until the internal temperature reaches 165 degrees Fahrenheit.
- What is the best way to baste a turkey while deep frying? The best way to baste a turkey while deep frying is to use a turkey baster to brush melted butter or cooking oil on the turkey every few minutes. This will help to keep the turkey moist and prevent it from drying out.
- What are some safety tips for deep frying a turkey? Here are some safety tips for deep frying a turkey:
- Use a large, deep fryer that is at least 30 quarts in size.
- The oil should be heated to 350 degrees Fahrenheit before adding the turkey.
- The turkey should be thawed and dry before frying.
- Do not overcrowd the fryer.
- Never leave the fryer unattended while it is in use.
- Use a long-handled, heat-proof spoon or tongs to remove the turkey from the fryer.
- Allow the turkey to drain on a wire rack for several minutes before serving.
Additional Resources
- The Spruce Eats: How to Deep Fry a Turkey
- The Trash Can Turkey: Deep Frying a 20-Pound Turkey: The Ultimate Guide
Deep frying a 20-pound turkey is a fun and delicious way to cook a holiday meal. It is important to follow the steps in this guide carefully to ensure that the turkey is cooked evenly and safely. With a little planning and preparation you can easily deep fry a 20-pound turkey at home and impress your guests with your culinary skills.
Preparing Your Turkey
Your turkey should be dry and have an empty cavity (now that youve removed the neck and giblets). Now, its time to prepare your turkey for cooking. To make a very moist and delicious turkey, you should inject the bird with a spicy marinade in addition to applying a seasoning rub to the skin of the bird.
- Purchase or prepare a marinade sauce and an injector first. Most grocery stores have injectors and a variety of marinade sauces in the herb and spice aisle (check prices).
- Make sure the marinade is injected evenly throughout the turkey so that every bite tastes just as good.
- Allow the turkey to marinate for at least two hours, or overnight for the most flavorful results.
- After the turkey has marinated, DO NOT leave it on the counter, and DO NOT use any leftover marinade.
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Before You Cook Your Turkey
- Select your turkey for deep frying. The best weight is between 10 to 20 pounds.
- Completely thaw frozen turkey before frying. It takes roughly four whole days for a 20-pound turkey to thaw in the fridge.
- Remove the neck and giblets from the turkey cavity. Discard or use for giblet gravy or stuffing.
- After putting the turkey in the deep fryer, fill the pot with plain water until it is about an inch below the top of the bird. Remove the turkey and note where the water level reaches. This will be your oil level line. Dry the turkey and the pot.
Safety tips:
- Before using, carefully read the instructions that came with your turkey fryer.
- Locate fryer outside away from roof overhangs.
- Use nowhere near a patio, deck, or garage.
- While the pot is resting on the cooking stand, avoid adding oil to it.
- Never leave the pot unattended.