Deep-frying a turkey is one way to get a juicy and beautifully golden bird. Plus, the skin gets extra crispy, and it takes a fraction of the time of roasting (when we deep-fried our 12-pound turkey it took about 50 minutes compared to 3 1/2 hours roasting). Even though deep-frying a turkey is relatively quick, it's important to factor in plenty of thawing time to ensure it's completely defrosted and as dry as possible before cooking. Moisture causes oil to splatter, which could cause serious burns. One way to help ensure your turkey is fully defrosted is to dry brine it with a salt mixture up to two days before. Dry brining your turkey not only helps boost the flavor, but it also draws out moisture to ensure the crispiest skin. Plus, doing this step in advance builds in a buffer, so you can ensure your turkey is safely thawed in time for the big day.
Before you deep-fry your turkey:
Once your turkey is dry brined, place it on a sheet pan equipped with a cooling rack to help trap excess liquid. If you have room in your fridge to store it uncovered (we recommend skipping any coverings, so it can get extra dry). If that's not an option, store it in an oven bag that'll protect it from other ingredients in your fridge. When ready to fry, remove your turkey from the fridge and pat it dry with paper towels. Allow it to come to room temperature as you set up your fryer and heat your oil, which will help it cook faster.
Safety tips:
Set up your fryer on a safe and sturdy surface away from children, pets and anything that can potentially knock it over. Avoid using extension cords that can cause a tripping hazard and may not have built in surge protectors. Ensure it's completely dry and that all valves are closed (particularly if your fryer has a drain valve for cleaning.) Note: Consider wearing protective gear such as goggles and long, heat-resistant gloves/aprons, especially when frying outdoors or using a large turkey. Also, keep a fire extinguisher that can be used with grease fires close by as you'd never want to use water to put out a grease fire.
Step 1Carefully pour oil into the turkey fryer's tub or pot up to the MAX fill line. If using an outdoor fryer, take this time to set your turkey up on the frying accessory. (Remember all fryers are different, so follow the instructions in your user guide.)
Step 2Heat oil until it reaches 375ºF. In the meantime, pat dry brined turkey dry with paper towels.
Step 3Add your turkey to the basket and tuck in the wings. Refer to your deep fryer's user guide for instructions on how to safely lower your turkey into the oil. If using an outdoor fryer, you should turn off the flame and gently (and slowly) lower your turkey into the oil until it's completely submerged, then close the lid and turn the flame back on and set a timer. When using an indoor fryer, gently lower the basket into the oil for 30 seconds, then carefully remove and place on a sheet pan to rest.
Step 4Fry turkey until thigh reaches an internal temperature of 180ºF, 3 to 4 min per pound. When the timer expires, turn off the heat and use the fryer's included handling tools to carefully lift the turkey out of the oil – the slower, the better to allow oil to drip out of the turkey and to avoid accidentally dropping it back in, which could cause burning.
Step 5 Cautiously transfer to a cooling rack set atop a sheet pan to drain. Let rest for at least 20 min before carving.
What type of oil do you use for deep-frying a turkey?
Choose an oil with a high smoke point like vegetable oil, canola oil or peanut oil. Do not mix different types of oils and ensure it's fresh. Every fryer requires a different amount of oil. Check the manufacturer's instructions for guidance and be sure to have plenty of oil on hand. Both indoor and outdoor turkey fryers can require up to several gallons worth. Never exceed the MAX fill line. If your fryer does not have a MAX fill line, you'll want enough oil to cover your turkey. (You can determine this while your turkey is still in its packaging and placing it in the fryer with water to see how much oil you'll need. Make sure to completely dry your fryer before adding oil to it to avoid splattering.)
How long does it take to deep-fry a turkey?
It takes about 3 to 4 minutes per pound to deep-fry a turkey. We recommend using a 12 to 14 pound turkey, which would take 36 to 48 minutes for a 12-pound turkey and 42 to 56 minutes for a 14 pound turkey. You'll know it's cooked when the internal temperature reads at least 180ºF for the thickest part of the thigh and 165ºF for the breast.
What should you serve with your deep-fried turkey?
Deep-fried turkeys are flavorful and can be enjoyed without any extra fixin's. If you use a simple dry brine recipe like ours, consider simply serving it with gravy. And don't forget several of our favorite Thanksgiving sides or more Thanksgiving dinner ideas.
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