If you’re looking for more details, stay tuned, and make sure to check out the turkey cooking time chart we’ll provide down below. When it comes to how long to deep-fry a turkey, you’re mostly looking at two distinct factors.
Lower temperatures such as 300 °F or less could prove difficult to fully cook a turkey properly. We’ve made this chart to help people quickly determine how long to deep-fry a turkey.
Wit this chart we recommend giving some leeway time as not every turkey deep fries exactly the same way. Each turkey may need to give or take 5 minutes for it to deep-fry properly.
You’ll have to keep a closer eye on the turkey as it should fry a little faster at 400° than our recommend temperature of 350 °F. A turkey at 350° should deep-fry for 3 to 3.5 minutes per pound, so try and keep that in mind as you bump up the temperature.
A 20 pound turkey should deep-fry for roughly 70 minutes at 350 °F. Turkeys are a great food to serve to small or large groups, especially around the holidays (looking at your thanksgiving).
Deep -fry your turkey outside on a flat surface, far away from homes, garages, wooden decks, etc. Note There should be at least 3 to 5 inches from the fill line to the top of the pot so oil doesn’t boil over.
While the oil is heating, prepare your turkey with any seasonings, marinades, or injected flavor that you desire. Slowly lowering the basket helps prevent the oil from bubbling over.
The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. To cook this holiday mainstay while following safety procedures, you must learn the ins and outs of how to deep-fry a turkey.
This guide will also answer common questions such as “How much oil do I need?” and “How long does it take to fry a turkey ?” Safety Tip: Never fry a frozen turkey, which can cause the hot oil to boil over, potentially leading to injury and fires.
Turkey fryers are one of the most misused types of outdoor cookers, often due to an unfamiliarity with their setup. Always wear a BBQ apron and mitts, as well as protective shoes when working with a fryer or other outdoor cookers.
Never walk between the propane tank and the turkey fryer because the gas line can be a tripping hazard and might knock over the pot. If the oil in the fryer starts to smoke or exceeds 400 degrees Fahrenheit, immediately turn the burner or gas supply off and wait for the oil to cool to 350 degrees Fahrenheit.
Safety Tip: Frying a turkey involves heating oil to 350 degrees Fahrenheit. An outdoor turkey fryer includes a burner, stand, pot, thermometer, hanger or basket and lowering mechanism.
It should be on a flat, level and hard surface that is at least 10 feet from the home in any direction. The fryer and propane tank should never be on a flammable surface, such as wood or asphalt (blacktop).
Add water into the pot until the level covers the top of the turkey by about half an inch. Lift the turkey and fry basket and allow the water to drain off and back into the pot.
You can mark the water level with a food-safe pencil or marker and use that line as a guide when adding oil. Check the thawed turkey carefully to be sure there are no pockets of hidden ice, including around the joints and between the rib bones.
Make small incisions under the turkey ’s neck, wings and legs to allow oil to drain from the bird more quickly after frying. Add the amount of oil you determined you needed when setting up your outdoor fryer.
The final oil level after the turkey is submerged should be at least three to five inches below the top of the pot. Once the oil is the right temperature, turn off the burner and lower the empty basket into the pot for about 30 seconds.
Instead, firmly skewer the turkey with the hanger’s hook, making sure you can securely lift the bird without it sliding off. Dark meat should cook until it reaches an internal temperature of 175 to 180 degrees Fahrenheit.
White meat should cook until it reaches an internal temperature of 165 to 170 degrees Fahrenheit. When the turkey is done, turn the burner off and slowly lift it from the pot and place it on a rack in a pan or on paper towels to drain.
Let turkey stand undisturbed for 20 minutes before moving it to a carving board. An indoor deep fryer is a great means of frying a turkey without having to set up outside.
Preheat oil to 350 degrees Fahrenheit or to the temperature recommended by the fryer’s manufacturer. Place the fresh or fully thawed turkey into the fryer basket, breast side up or according to the manufacturer’s recommendations.
When the oil reaches the target temperature, slowly lower the turkey and basket into the fryer. For example, if you’re trying to decide how long to deep-fry a 20 pound turkey, 3 × 20 = 60 minutes minimum.
When the turkey is done, slowly lift it from the pot and place it on a rack in a pan or on paper towels to drain. Let the turkey stand undisturbed for 20 minutes before moving it to a carving board.
Transfer the oil to a reusable container and save it for a future frying session. Use a spatula to scrape down the inside of the fryer and toss the debris in the trash.
Add soap and water and clean any stuck-on bits with a microfiber cloth and scrub brush. Properly using a fryer can ensure that your fried turkey recipe will result in a bird with crispy skin and juicy meat.
The juicy, injected meat and crispy skin are hard to beat for flavor and texture. Gallons of hot oil, combined with an open flame, can be a recipe for disaster if not treated with respect.
Monk places frozen turkeys in a refrigerator three nights before cooking to thaw. “If you drop a frozen turkey in 350-degree oil, you're going to have a problem,” Monk said.
However, this time he puts a cookie cooling rack in the pan so the turkey is not sitting in drained marinade. For those who aren't familiar with injecting poultry, Monk said just follow the instructions on the bottle.
Before you inject the bird, place it in the frying pot and fill with water until it is just covered. Remove the turkey and mark the water level inside the pot.
If you're cooking multiple birds, use the largest to determine how much oil is required. This prevents a potential fire if the oil bubbles over while putting the turkey in.
Anytime there's potential for oil flowing over the top, cut the flame off.” Slowly lower the turkey into the oil using a turkey frying rack and hook.
Once it's in and the bubbling has slowed, place the top on with a slight opening on one side for steam to escape. Once the time is up, turn the burner off, remove the bird and cut into the inside of the thigh joint.
Once the turkey cools to the point it can be handled, carve and enjoy. Here's a quick list of rules and suggestions anyone frying a turkey needs to know.
Always keep children, pets and elderly guests who may become distracted well away from the cooking area. Remember, you're dealing with gallons of hot oil and an open flame.