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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.
How many minutes per pound do you deep fry a turkey? This age-old question plagues Thanksgiving chefs every year. Fear not, fellow foodies, for the answer lies within this comprehensive guide to deep-frying your turkey to golden-brown perfection.
Unveiling the Secrets of Deep-Frying a Turkey
Deep-frying a turkey is a culinary adventure that yields a juicy, flavorful bird with a crispy, golden-brown skin. This method not only delivers a delicious Thanksgiving centerpiece but also frees up valuable oven space for all your delectable side dishes. However, venturing into the world of deep-frying requires a bit of knowledge and a healthy dose of caution.
Safety First: Essential Precautions for Deep-Frying
Before embarking on your deep-frying journey let’s prioritize safety. Remember, deep-frying involves hot oil, so it’s crucial to take the necessary precautions to avoid any mishaps.
- Outdoor Fiesta: Deep-frying is an outdoor activity. Set up your fryer in an open space away from flammable structures like your house, garage, or patio furniture.
- Weather Watch: Keep an eye on the weather. Rain or snow can mix with the hot oil, creating a dangerous situation.
- Steady Ground: Ensure your fryer rests on a flat, stable surface.
- Safety Zone: Keep children and pets at a safe distance from the fryer.
- Protective Gear: Don heavy-duty gloves and an apron to shield yourself from the hot oil.
- Cooling Down: Allow the oil to cool completely (several hours, preferably overnight) before moving or disposing of it.
Gathering the Essentials: Your Deep-Frying Arsenal
To conquer the art of deep-frying, you’ll need a specialized kit. These kits are readily available at hardware stores, home improvement centers, and online retailers.
Your Deep-Frying Kit Checklist:
- 30-qt. or larger aluminum pot: This will be your battlefield for the hot oil and your turkey.
- Propane burner: This provides the heat to get your oil sizzling.
- Hose and propane tank: Fuel your burner with this dynamic duo.
- Poultry rack with a hook: This will be your trusty steed for lowering and raising your turkey in the oil.
- 12″ deep-fry thermometer: This trusty tool will monitor the oil’s temperature, ensuring perfect cooking conditions.
Beyond the Kit: Additional Supplies for Deep-Frying Success
- Full propane tank: Make sure you have enough fuel to complete the mission.
- Waterproof marker: This will help you mark the oil level in your pot.
- Heavy-duty apron and oven mitts: Protect yourself from the heat.
- Instant-read meat thermometer: This will determine the internal temperature of your turkey, ensuring it’s cooked to perfection.
- Fire extinguisher: Always be prepared for any unexpected flare-ups.
The Star of the Show: Selecting and Prepping Your Turkey
The Turkey:
- Thawing Time: If you’re starting with a frozen turkey, give it ample time to thaw completely before embarking on the deep-frying adventure.
- Fresh Turkey Prep: If your turkey is fresh, simply pat it dry with paper towels.
- Moisture Control: Avoid using a wet brine or marinade. Excess moisture can lead to splattering and potential hazards.
- Dry Brining: This technique is highly recommended for deep-frying. It infuses the meat with flavor and seasoning while drying out the skin, promoting a crispy texture and a safer frying process.
- Pre-brined Turkeys: Some turkeys, like Butterball and kosher turkeys, come pre-brined. These may require additional seasoning.
- Stuffing No-No: Deep-fried turkeys should not be stuffed. Instead, bake your stuffing in a separate dish.
- Giblet Removal: Remember to remove the giblets from the turkey’s cavity and dry it thoroughly inside and out. (Reserve the neck and other discarded parts for making a delicious turkey stock.)
The Oil:
- High Smoke Point: Choose an oil with a high smoke point, such as canola, vegetable, grapeseed, or peanut oil.
- Oil Quantity: For a 12–14-lb. turkey, you’ll need approximately 4–5 gallons of oil.
- Pot Fill Level: Use the “water displacement method” to determine the exact amount of oil needed to fill your pot to the appropriate level without causing overflow during frying.
The Deep-Frying Dance: A Step-by-Step Guide
- Oil Level Measurement: Using the “water displacement method,” mark the oil level on the outside of your pot before frying. This will ensure you don’t overfill the pot and cause a dangerous overflow.
- Frying Setup and Oil Heating: Set up your fryer outdoors on a flat, stable surface. Add the oil to the pot up to the marked fill line. Turn on the burner and heat the oil to 375°F.
- Turkey Prep: While the oil heats, prepare your turkey. Apply your dry rub or spice mix under the skin (if dry-brined). Ensure the neck cavity is open, and cut small slits through the skin where the legs meet the breast.
- Gradual Submersion: Place the turkey on the poultry rack, breast-side down. Once the oil reaches 375°F, turn off the burner. Slowly lower the turkey into the oil using a stop-and-go method to prevent oil overflow.
- Temperature Control: Turn the burner back on and adjust the heat to maintain an oil temperature of 350°F.
- Cooking Time: Fry the turkey until an instant-read thermometer inserted into the thickest part of the thighs and breasts registers at least 165°F. This typically takes 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes.
- Resting Time: Once the turkey reaches 165°F, carefully remove it from the oil and let it rest for 20–30 minutes before carving.
- Cleanup: Allow the oil to cool completely before moving or cleaning the deep-frying setup.
Deep-Frying FAQs: Your Burning Questions Answered
Q: How long does it take to deep-fry a turkey?
A: The general rule of thumb is 3½ to 4 minutes per pound. For a 20-lb. turkey, this translates to 70 to 80 minutes of cooking time.
Q: What’s the ideal oil temperature for deep-frying a turkey?
A: Aim for an oil temperature of 350°F. The internal temperature of your turkey should reach at least 165°F.
Q: Where’s the best spot to check a turkey’s temperature?
A: The thickest part of the thigh is the ideal spot to check the temperature. This ensures the entire turkey is cooked to the required temperature.
The Verdict: Deep-Frying – A Thanksgiving Triumph
Deep-frying a turkey offers a unique and flavorful Thanksgiving experience. The method is relatively quick and yields a juicy, crispy-skinned bird. With the right equipment, preparation, and safety measures, you can confidently conquer the art of deep-frying and impress your guests with a Thanksgiving feast they won’t soon forget.
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.