How Big of a Turkey Fryer Do I Need?

Thanksgiving is that unique time of year when families get together to eat a lot, smile, and become angrier with each other as the evening wears on. There’s one thing we can all look forward to at the end of that dim and somewhat prejudiced tunnel: the turkey

While there are many ways to prepare a bird, a deep fryer bath is by far our favorite. There truly is nothing like a well-fried bird. It’s a transformative experience—crisp on the outside and succulent and juicy on the inside. The issue is that figuring out everything you need to deep fry a turkey can be intimidating and confusing at times. For this reason, we’ve put together a comprehensive how-to guide on deep-frying turkey without setting your house on fire.

If you are intending to fry, set aside your memories of your parents bringing home the enormous Thanksgiving bird when you were kids—a good 25-pounder for the table. This is about quality, not quantity. A bird weighing between 10 and 16 pounds is ideal. Anything heavier will burn off the skin before you reach the meat, and everyone knows that’s the best part. This is true even if you’ve properly thawed your bird. Try saving two birds if that hurts you a bit too much. It is actually possible to cook two birds at once because they take a lot less time to cook than a traditional oven.

A Quality Oil Thermometer

Even though it’s the smallest piece, the process depends greatly on it. Regardless of the method you use to cook, temperature is important, and oil is far more volatile than an oven. A good oil thermometer can make the difference between a crispy fried mess and the ideal Thanksgiving meal.

At Least a 30-Quart Pot With Fry Basket/Turkey Brace

It can be challenging to select the ideal pot for deep-frying because you don’t want something that is too large and heavy or too small and potentially dangerous for an overflow safety hazard. When oil comes into contact with an open flame, chaos can and frequently does result. At least thirty quarts will be needed for a ten to sixteen-pound bird, and it would be ideal if you could locate a forty-quart one.

Most half-decent fryer pots will come with them, but you’ll also require either a turkey brace or a fry basket to help get the bird into and out of the oil. Plan ahead, because you don’t want to be improvising a way to get a turkey out of scalding hot oil.

Depending on the size of the bird, you’ll need enough oil to submerge it about two inches below the surface. The precise amount is determined by the size of the bird, the pot’s dimensions, etc. When choosing an oil, peanut is the best option (but keep in mind your guests’ dietary requirements). However, you can use any high-smoke oil, such as soybean, safflower, or even cottonseed. Just stay away from canola oil here.

Every year, a video shows someone completely ruining their home because they never considered the possibility of an accident. Get a high-quality outdoor burner for the extra fifty bucks, and make sure to position it so you have plenty of space in case something goes wrong. “Backyards and driveways are great, but make sure it’s somewhere that won’t catch fire.”

The day before you wish to deep fry the turkey, you should begin preparing it. Take your turkey and place it in the pot the night before. Then, add water to the pot until the turkey is completely submerged. After removing the turkey from the pot, observe the water level. Take a marker and make note of the water line. That’s how much oil you’ll need for your pot.

NOTE: Seriously, DO NOT try to guestimate your way to proper oil level. Too much oil will boil out of the pot, onto the burner, and start a massive grease fire. Too Little oil means a partially cooked bird, and that’s almost as bad as a massive grease fire.

Once the water has been measured, remove the bird, thoroughly dry it off, and season it to your liking. We suggest using a good brine, your favorite dry rub, or, if you’re feeling really ambitious, an injection—our favorites are garlic, butter, and kosher salt—when deep-frying. Just be cautious to rinse and pat everything dry after using a brine. Since water makes up the majority of a brine, boiling oil won’t improve the situation if it doesn’t mix with water at room temperature. Once the bird has been seasoned and the neck and giblets have been butchered, let it marinade for one night.

How to Deep Fry A Turkey – Step By Step Guide

How do I choose the right pot size for my turkey fryer?

When it comes to selecting the ideal pot size for your turkey fryer, there are a few important factors to consider. These include the size of your turkey, the amount of oil needed, and the space required for safe frying. If you choose a pot that is too small, you risk overflowing oil and potentially causing a fire.

How big should a turkey fryer be?

So, if you’re buying a 20-pound turkey or larger, you’ll likely need to fry it outdoors, since indoor turkey fryers can typically only hold birds up to 15 pounds. In this case, Seixas says to go with an outdoor turkey fryer with at least a 32-quart capacity. “Bigger than that, even better,” he says.

How big should a deep fryer be?

In addition to having enough space and the correct equipment for frying, there are a few other watch-outs when deep-frying a turkey. Don’t overfill the pot with oil. A 30- to 34-quart deep-fry pot is perfectly sized for a 12- to 15-pound turkey.

How much space do you need to fry a Turkey?

Frying a feast-size turkey (for this recipe, a 12- to 15-pounder) requires that you have both a very large pot and fryer burner, as well as plenty of space to safely fry outside. Choose a generous outside space on level pavement or asphalt at least 10 feet away from vehicles, decks, trees, and structures.