Successfully deep-frying a turkey automatically puts you into Thanksgiving-hero status. What's not to love about a juicy, tender inside and super crispy outside? Deep-frying can be risky business, though, so we created a step-by-step guide to ensure your bird-cooking is executed successfully (explosion- and injury-free).
Thaw the Turkey
This step is incredibly important for deep-fried turkeys because putting a partially frozen or frozen turkey in a hot fryer can lead to a fire, explosion, or large oil spill. Don't forget to check the inside cavity for frozen spots, too.
Give yourself 3 to 6 days (depending on the size) to fully thaw your turkey in the fridge — about 6 hours per pound:
- Medium (12–15 pounds): 3–4 days
- Large (15–16 pounds): 4–5 days
- X-Large (18+ pounds): 5–6 days
Leave the turkey in its original, unopened plastic, placed breast side up on a pan or in a bowl to contain any extra liquid. Once thawed, the turkey can stay in the fridge for another 1 to 2 days before cooking. Remove the neck and giblets.
Dry the Bird
Pat the outside and inside of your turkey dry with paper towels. If you have time, place the thawed bird uncovered in the fridge to further dry out. The circulating cool air helps reduce moisture on the skin and keeps oil-pops to a minimum.
When you're getting ready to cook, take the bird out of the fridge and let it sit at room temperature for 30–60 minutes (this can be while your oil is heating). Letting it sit will help it cook more evenly.
Heat the Oil
Peanut oil is the preferred oil for deep-frying a turkey, but canola oil can also be used. Set your fryer on concrete a good distance from your house. It will take around 20 to 30 minutes to heat the oil to 350°F.
While the oil is heating, make sure your turkey is properly secured in the fry basket and lift hook. The turkey should be facing down, neck end first, with the cavity on top. Wear goggles, long sleeves, and gloves.
Lower and Fry
Turn off the propane before very slowly lowering the turkey into the fryer to prevent splashing and a boil-over. Once the turkey is fully submerged, turn the burner back on. The oil will have dropped in temperature, so watch carefully and adjust until it levels back out to 350°F.
Pasture-raised turkeys are slightly leaner than typical grocery-store turkeys, so fry your bird about 2.5 minutes per pound (instead of 3.5). Always keep an eye on your turkey and the oil temperature — air temperature and wind can make it change quickly. When the bird is getting close, lift it out of the oil and check the internal temperature: it should reach 165°F.
Rest and Carve
Carefully remove your turkey and place it on a wire rack to let some of the oil drain off. The rack will also keep the bottom skin super crispy. Let it rest for at least 30 minutes before carving — this redistributes the juices and keeps the meat moist.
Save the Oil
The oil will keep, but make sure there are no turkey pieces left in it if you plan on saving it for next year. You can reuse this oil 4 or 5 times — it retains some of the spices from previous cooks, adding flavor.
