Deep Fried Turkey

Have you ever wondered how to fry a turkey? Let me rephrase that… have you ever wondered how to safely fry a turkey? After years of fried turkey recipes, I’m here to share our easy step-by-step instructions for the perfect fried bird.

overhead shot of fried turkey on cutting board


 

Why Should You Fry a Turkey?

Fried turkey is faster, some would argue easier and results in the best crispy turkey skin ever!

The downside to deep frying is that it can be dangerous, so making sure you remain safe is key. Did you know that the majority of emergency room visits on Thanksgiving are from fried turkey injuries?

straight on shot of fried turkey

Ingredients for Fried Turkey

The first thing you need to do is decide on a rub or injection recipe. The recipe can be as simple as a salt and black pepper rub, simple turkey injection or another premade blend. A lot of folks like a Cajun seasoning or blackened seasoning. You can also use things like garlic powder, cayenne pepper, lemon juice and herbs like thyme.

At our house, we throw a Friendsgiving and use a  24 hour brine and turkey rub. You can also do a traditional dry brine.

overhead shot of fried turkey ingredients

Equipment- The Fryer

Make sure you have all of the correct equipment. I recommend buying a fryer pot specific for turkey frying. Around thanksgiving you can find these anywhere, this is the one we own and use for many other purposes than just frying turkeys.

The only three essential items it does not come with are the propane tank, work gloves and a Class B Fire Extinguisher (for chemical fires). It will have the correct hoses, fry basket, hook and thermometer. This can be used for other things throughout the year.

Pick your Location

Choose the correct place. Under NO circumstances should you fry a turkey indoors, EVER!

Don’t even do this in your garage. I recommend a nice open space. If you are outside in an area with a covering, make sure it is at least 10 feet high and there is ample air circulation around the area.

You want to be at least 10 feet away from any building or item that could catch on fire. Water + hot oil = a hot mess. If it is raining, cancel your turkey frying and come up with a back-up plan.

Make sure the surface you set the fryer on is flat and even. To avoid grease stains you can lay down cardboard directly under the fryer. If it is windy on the day you fry you can anchor the fryer with large rocks (do not use anything that is flammable).

What to Wear

Be safe by wearing clothing with no exposed skin. Even the best prepared turkey fryers get hit with a spit of grease once and while.

Wear closed toe shoes, long sleeves and pants. If you have long hair, tie it back. Wear heavy duty grilling gloves to protect your hands as they will be in the closest contact with the oil.

overhead shot of carved fried turkey on a serving platter

Best Turkey for Frying

Turkey preparation is key for fried turkey. First and foremost, make sure you turkey is FULLY defrosted. I can’t stress this enough.

Either buy a fresh, never frozen bird or defrost in the refrigerator for 2-3 days prior to frying depending on the size. A turkey ice cube will literally torpedo out of your pot and cause damage and fire.

Remove all giblets and the plastic tie for the legs, replace this with cooking twine or metal (plastic melts.) For the same reason that you can not fry in the rain, you want to make sure any excess liquid is patted off the turkey surface both inside and out with a paper towel.

Depending on the preparation you choose: brining, marinating, rubbing or injecting, the liquids inside the turkey flesh are okay, just make sure any exposed areas outside and inside cavity are as dry as possible.

how to thaw a turkey infographic and chart

Best Oil for Frying a Turkey

First comes the type of oil.

  • Peanut Oil– Nearly everyone will recommend using peanut oil. It has a high smoke point so it won’t burn and despite being from peanuts, has a neutral flavor. It is also low in saturated fats so it won’t absorb into the turkey and make it feel greasy after resting.
  • Vegetable Oil – Vegetable oil would be the alternative if someone has an allergy to peanut oil.
  • Canola Oil– This has a smoke point of 399°F but is also more expensive.
  • Frying Oil– Sometimes you will see something just labeled “frying oil” and this is a blend of all of the above. It is often cheaper.

How Much Oil to Use to Fry a Turkey

Next is the amount of oil and this will depend on the size of your fryer and then also your turkey. Generally speaking, you’ll need 3 gallons of oil for a 30 qt. pot and 3 1/3 gallons of oil for a 32 qt. pot.

Prevent Frying Fires!

Most fires come from people lowering the bird into the oil and the oil overflowing. MEASURE BEFORE YOU FRY!

  1. Put the turkey into the fryer before you seasoning or brine it and then pour water over top until the water covers the bird, plus one inch.
  2. Remove the bird and make a mental note of how high the water is. That is how much oil you will need to prepare when you are ready to start frying. Don’t “wing it”, it may take more time, but it will prevent serious injury or damage in the long run.
angled shot of sliced turkey on tray

How to Deep Fry Turkey

Now that you’ve prepared properly, here is how to actually fry the turkey.

  1. Tools & Measure. Order the tools you will need and before your start seasoning the turkey, measure the amount of oil you will need using the water technique above.
  2. Seasoning. Pat the turkey dry. Then prep the turkey how you desire using a rub, injection marinades, turkey brine or dry brine for turkey.
  3. Heat Oil. Heat the oil to 350°F. The temperature of the oil can take up to 30 minutes to build, so plan accordingly. If it is really cold, this can take longer.
  4. Get Turkey Read. Arrange the turkey on the hook or in the basket. I do wrap the wings around so they hold in tight, but sometimes they come undone while frying.
  5. Deep Fry. Carefully lower the turkey into the deep fryer. Deep fry for 3 minutes per pound. Some recommend adding an extra 5 minutes to account for the drop in temperature when the turkey is initially entered. The skin will be dark and crispy if you used the rub.
  6. Remove. Carefully pull out the whole basket very slowly, being careful to not spill oil. Transfer turkey to a rimmed baking sheet and leave the hot basket (or hook) outdoors until cool.
  7. Rest. Allow that bird to rest for a good, long time; a minimum of 15 minutes. This allos the juices to remain within the bird. Don’t worry, your fried turkey will still be hot.
  8. Carve. Now it’s time to carve the turkey and serve. Feel free to make a traditional brown gravy or try out our red wine gravy.

Check the Temp

Check the internal temperature of the turkey at the thickest part of the thigh to measure doneness. Aim for 165°F using a digital thermometer. This should be done by two people, one holding the turkey and the other taking the temp.

Storage and Freezing

How to Store Fried Turkey

Place leftovers in a freezer bag or airtight container and store in the refrigerator for up to five days.

Can I Freeze Fried Turkey?

You can also freeze this perfect roast turkey recipe the same way. In an airtight container or freezer bag and it will last for up to five months. Thaw the frozen turkey in the refrigerator before reheating.

angled shot of sliced fried turkey on baking sheet

Common Fried Turkey Questions

How Long to Deep Fry Turkey?

The general rule is to fry a turkey for 3 minutes per pound, plus 5 minutes to account for the drop in temperature when the turkey enters the oil. However, there are many variables and this can vary. Use this time as s guide and make sure to take the internal temperature of the turkey in several places to determine its doneness.

What Temperature to Deep Fry a Turkey?

The oil should be at 350°F using a deep fry thermometer. This prevents the oil from burning, but quickly cooks the turkey getting cooked meat inside and a lightly browned outside. The outside color will vary depending on the type of rub- a darker rub will result in a darker colored turkey while a salt and pepper rub will be lighter.

How Much Turkey Per Person

I aim for 1 1/2 pounds per person. While this seems like a lot, this is a whole turkey and also includes bones and other inedible parts. If you need more than the size of turkey that will fit into the fryer, consider making another turkey breast in the oven. Our slow cooker turkey breast, stuffed boneless turkey breast, and herb mayonnaise roast turkey breast are all great add-ons.

Make it a Meal

And you are looking for some delicious sides to serve with turkey or desserts for Thanksgiving, we have you covered. These are our most popular holiday recipes:

overhead shot of sliced turkey with text overlay
overhead shot of fried turkey on cutting board

Deep Fried Turkey Recipe

4.17 from 6 votes
Have you ever wondered how to fry a turkey? Here are easy step-by-step instructions that can be used with any deep fried turkey recipe. 
Prep Time: 1 day
Cook Time: 1 hour
Total Time: 1 day 1 hour
Servings: 8 people

Ingredients

Instructions

  • If the turkey is frozen, fully defrost the turkey for at least 2 days in the refrigerator. 
  • Remove the giblets and any other pieces inside the cavity, including any binding or plastic. Measure the amount of oil you'll need by placing the turkey in the frying basket and filling with water. Remove the turkey and dab dry.
  • Rub the turkey generously with the turkey rub. Inject generously with turkey injection recipe.  Bend the wings back to secure them against the turkey and tuck them in. You can also brine the turkey which will be a 24 hour prep time.
  • After removing the water and filling to the same spot with frying oil, heat the oil to 350°F.
     
  • Carefully lower the turkey into the fryer. Fry turkey for 3 minutes per pound, plus 5 minutes.
  • Check to make sure your turkey is fully cooked by using a meat thermometer (away from bone) to make sure it registers at 165°F in three meaty places. Some turkeys will still have a slight pink around the bones. This is okay, especially for a young turkey, as long as it has reached the proper temperature.
  • Remove the whole basket very slowly, being careful to not spill oil. Transfer the turkey to a rimmed baking sheet and leave the hot basket outdoors until cool. 
  • Allow the turkey to rest for a minimum of 15 minutes before carving and serving. I serve mine with Red Wine Gravy. 
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 695 kcal, Carbohydrates: 3 g, Protein: 105 g, Fat: 28 g, Saturated Fat: 7 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 9 g, Trans Fat: 0.3 g, Cholesterol: 348 mg, Sodium: 597 mg, Potassium: 1115 mg, Fiber: 0.5 g, Sugar: 0.5 g, Vitamin A: 386 IU, Vitamin C: 1 mg, Calcium: 97 mg, Iron: 6 mg
Author: Chef Jessica Anne
Calories: 695
Course: Main Course, Main Dish
Cuisine: American
Keyword: fried turkey recipe, how to fry a turkey
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of deep fried turkey
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.17 from 6 votes (4 ratings without comment)

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Questions and Reviews

  1. 5 stars
    I have never had a fried turkey, but ever since watching Gilmore Girls, I really want to try it! Thanks for the awesome how-to!

  2. I love deep-fried turkey! I need not wait for Thanksgiving or Christmas to enjoy the dish. With my turkey fryer, I can fry one anytime. This is helpful for one to be reminded of his safety when deep-frying a turkey. Thanks!

  3. All about the deep fried turkeys! There really is no other way to do it to make it so moist and delicious on the inside, but crispy on the outside.