How to Deep Fry a Whole Turkey Safely
While it may sound intimidating, learning how to deep fry a whole turkey safely is easy to master with the right equipment and precautions. Here’s your step-by-step guide to ensure your turkey turns out perfectly, without the danger.
Servings: 10 servings, 1 whole turkey
Calories: 607kcal
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Equipment
A turkey fryer (preferably outdoor, but an indoor fryer can work if the space is safe)
A 30-quart or larger aluminum pot
A fryer basket or hook
A propane tank or electric heat source
A meat thermometer (to monitor the turkey’s internal temperature)
Heavy-duty gloves and a sturdy apron
Paper towels and a baking sheet (for draining the turkey)
A waterproof marker (for measuring oil levels)
A fire extinguisher (rated for grease fires)
A flat, stable surface for frying
Ingredients
- 1 12-15 Pound Whole Turkey brought to room temperature
- 1/4 Cup Salt
- 3-4 Gallons Peanut Oil or canola oil
Instructions
- Choose a fresh, fully thawed turkey between 10-15 pounds (ideal for most fryers).
- Get Bird to Room Temperature. 1 hour before frying, let the turkey sit at room temperature. Let the turkey sit at room temperature for 1 hour before frying. Meanwhile, prepare for frying and heat the oil.1 12-15 Pound Whole Turkey
- Remove the giblets and neck from the turkey’s cavity, then pat it dry with paper towels. Apply your salt, dry rub or seasoning if desired. Make sure the turkey is fully coated.1/4 Cup Salt
- Check the Oil Line. Before adding oil, place the turkey in the fryer pot and cover it with water. Mark the water level, then remove the turkey.
- Thoroughly dry the turkey and the pot.
- Fill the pot with oil up to the marked line. Add the oil (peanut oil works best for its high smoke point) and heat it to 350°F. Use a thermometer to monitor the temperature and avoid overheating.3-4 Gallons Peanut Oil
- Carefully lower the turkey into the oil, breast side up, using a fryer basket or hook. Be sure to do this slowly to prevent splashing. It should take 1 to 2 minutes to lower the bird.
- If you notice the oil bubbling too close to the top or flames on the bottom stop. Remove the bird if you safely can. Then use a heat-proof saucepan to scoop out some of the oil before putting the bird back in.
- Fry for 3-4 minutes per pound. A 12-pound turkey will take about 36-48 minutes. For safety reasons. Someone should always be present near the turkey during frying.
- Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F in the breast and 175°F in the dark meat.
- Once the turkey is fully cooked, carefully remove it from the oil and let it drain. Place it on a baking sheet lined with paper towels and let it rest for 15-20 minutes. Resting allows the juices to redistribute for a juicy turkey.
Nutrition
Calories: 607kcal | Protein: 94g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 310mg | Sodium: 885mg | Potassium: 1024mg | Sugar: 0.3g | Vitamin A: 243IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 4mg