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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.
Deep-frying a turkey is a delicious and exciting way to cook your Thanksgiving bird. But before you get started, you need to make sure you have the right amount of oil. Using too little oil can result in a dry, unevenly cooked turkey. Using too much oil can be dangerous, as it could overflow and cause a fire.
So, how much oil do you need for a 30-quart turkey fryer? The answer depends on the size of your turkey. Here’s a general guideline:
- 12-14 pound turkey: 4-5 gallons of oil
- 15-18 pound turkey: 5-6 gallons of oil
- 19-22 pound turkey: 6-7 gallons of oil
How to Measure the Oil Level:
To ensure you have the right amount of oil, it’s best to measure the oil level in your pot before you start frying. Here’s how:
- Place the turkey in the empty, cool fryer pot.
- Fill the pot with water until the turkey is fully submerged, with water rising about 2 inches above the bird.
- Remove the turkey from the pot and set it aside.
- Use a waterproof marker to mark the water level on the outside of the pot. This is your fill line.
- Discard the water, then wash and dry the inside of the pot thoroughly.
Additional Tips:
- When filling the pot with oil, use a neutral oil with a high smoke point, such as canola oil, vegetable oil, grapeseed oil, or peanut oil.
- Do not fill the pot to the brim. The oil level will rise when you lower the turkey, and you need to leave some space to prevent overflow.
- Always fry your turkey outdoors in a safe location away from any combustible materials.
- Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
- Have a fire extinguisher on hand in case of emergencies.
Safety First:
Deep-frying a turkey can be dangerous if not done properly. Always follow safety guidelines and use common sense. If you are unsure about any aspect of the process, consult with a professional or do some additional research before you begin.
Deep-frying a turkey can be a fun and rewarding experience, but it’s important to use the right amount of oil to ensure a safe and delicious result. By following the guidelines above and using common sense, you can enjoy a perfectly cooked, juicy turkey this Thanksgiving.
Additional Resources:
- How to Deep-Fry a Turkey Safely | Epicurious
- How Much Oil Do I Need for a Turkey Fryer? | Quora
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.
How To Measure Your Oil For Frying A Holiday Turkey 101
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