Here’s How to Safely Deep Fry Turkey for an Upgraded Thanksgiving Dinner in Under an Hour
While it may seem nontraditional, deep-fried turkey is juicier, crispier and faster than your oven
I still remember the first time watching my father pull out a deep-fried turkey from his fryer. Every Thanksgiving, he makes it his mission to cook our family a more perfect bird than the year before, with golden, crispy skin and juicy meat. Deep frying might seem like a daring Thanksgiving cooking method, but I swear it’s worth it. With a few fry sessions under my belt, it’s important to know this isn’t your average roast. So, here’s everything you need to know to safely deep fry your holiday turkey, plus my tips to make sure your bird turns out crispy and delicious.
Benefits of deep frying turkey
If you’ve only ever roasted your turkey, I’ll just say the benefits speak for themselves. And really, who can resist anything deep fried? First and foremost, deep-fried turkey is incredibly juicy. The quick cooking method seals in moisture, leaving you with a tender, flavorful bird that doesn’t dry out. It’s also faster than oven-roasting, which is a big bonus on a busy holiday. A small bird deep fries in roughly 30 to 40 minutes, depending on its size, versus hours in the oven. Plus, the oven doesn’t give nearly the same level of crispy skin (if you love that part of the bird as much as I do).
The tools you’ll need for deep frying turkey
Before we get into the details, make sure you have these essentials to safely deep-fry your turkey:
- Turkey (10-12 pounds max): Smaller birds fry more evenly and safely, while larger birds are more difficult to handle.
- Turkey fryer with burner: Choose a stable, outdoor-only propane burner.
- Oil (peanut or canola): About three to four gallons to submerge the bird fully.
- Oil thermometer: Essential for monitoring oil temperature.
- Turkey lifter or hook: For lowering and raising the turkey safely.
- Heat-resistant gloves: Protects your hands from hot oil splatters.
- Fire extinguisher: Always have one on hand, just in case.
Safety tips to keep in mind
Deep frying a turkey isn’t as difficult as you think, but safety comes first. As my father would say, “being safe” is the most important ingredient in any good deep-fried turkey. Here are a few critical tips to prevent mishaps:
- Only fry outdoors: Although the weather may be chillier than a Fourth of July barbecue, you’ll need to avoid garages or enclosed areas. Additionally, set up your station away from buildings or decks.
- Dry your turkey completely: Like in chemistry class, water and oil don’t mix, and even small water droplets can cause dangerous splatters. Make sure to pat your turkey inside and out. If desired, season with a dry rub or bine and let sit for a few hours. This can add layers of flavor to your bird, but avoid adding wet marinades before frying.
- Monitor the oil temperature: If you’ve ever fried anything before, you’ll know how hot oil can get. The oil should stay around 350°F, and never exceed 375°F to prevent overheating.
- Turn off the burner before lowering the turkey: This minimizes risk if any oil spills over during lowering.
How to deep fry turkey: Step-by-step
Now that you’re prepped, here’s a step-by-step guide to deep frying your turkey.
1. Prep the turkey
Thaw it completely, and pat it dry inside and out. Add a dry rub or brine now and let it rest.
2. Set up your fryer
Fill the pot with cooking oil, leaving four to six inches of space at the top to prevent spills, and heat the oil to 350°F.
3. Turn off the burner
Using your turkey hook or lifter, carefully lower the turkey into the hot oil. Slowly submerge it to avoid splashing.
4. Fry the turkey
Turn the burner back on, and keep the oil at a steady 350°F. Fry the turkey for about three to four minutes per pound or until a thermometer in the thickest part of the breast (or flesh part of the thighs) reads 165°F. To check the temperature, I recommend turning the burner off before lifting the turkey.
5. Remove and rest
Carefully lift the turkey out and let it drain on a cutting board. Rest for 20 minutes before carving to allow the juices to settle. Avoid covering it or else the skin will lose its crispiness.
What to do after you deep fry turkey
Once you’ve fried your turkey to perfection, carefully turn off the burner and let the oil cool completely in the pot. The longer the better, so at least a few hours or overnight, preferably to clean up.
So, how do you get rid of all that oil? Never down the sink—even a small amount can clog pipes. Instead, pour it into a sealable, unbreakable container, such as a milk carton, take-out container or even the original oil bottle, and throw it in the trash. If you plan to reuse the oil, strain it with a coffee filter and funnel and store it in a sealed container in a cool place.
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