We know, deep-fried turkey sounds delicious. Additionally, deep-frying is one of the best ways to get a bird with extra-crispy skin and juicy meat without taking too much time. But the problem is that a turkey is a very large bird—and that makes deep-frying difficult and potentially dangerous. If you want to do it, you have to be prepared. Here’s what you need to know.
(When we say dangerous, we mean it. Be very careful when deep-frying a turkey. Take precautions, never drink while frying, and keep everyone else (especially kids and pets) well away from the process.)
There are both indoor and outdoor turkey fryers. If you are frying a small bird indoors, you also have the option to use a very large stockpot, although this will be more difficult—but much less expensive if you don’t already have a fryer.
The advantage to doing this outside (weather permitting) is that you can use a larger fryer for bigger birds and get better results. You also avoid taking up too much space in the kitchen, or damaging any nearby materials with hot oil.
Thoroughly clean your hanger/hook and fryer. Then thoroughly dry it—make sure no droplets of water remain.
Your deep fryer will have a maximum fill line for oil. Fill it up only to this line or below. Stock pots also tend to have a maximum fill line that you can use. If your pot doesn’t have a fill line, you will have to be very careful when measuring and pouring, so we suggest finding a pot that does. As a general rule, don’t fill a traditional stock pot more than half full of oil.
Now start your heating source and measure the oil’s temperature. The oil will be ready when it reaches 350 degrees Fahrenheit. For larger birds and fryers, 375 degrees Fahrenheit is a good target.
Note: Remember to be careful when positioning the fryer. Outdoor fryers should not be used on wood or grass.
When the oil reaches the correct temperature, insert your hook/hanger through the turkey, make sure it has a solid grip, and lower the bird into the oil. Use your gloves for this, keep your face well away, and try not to have any skin showing. You can expect a bit of froth and hot oil spitting. For extra care, shut off the burner before you lower the turkey in to give the oil a chance to calm down a little, then turn the burner back on afterward. If a bit of the turkey shows above the oil, that’s fine.
Now set a timer. The general rule of thumb is 3 minutes per pound, plus 5 minutes overall. If the oil temperature rises beyond 375 during this time, turn off the burner and let it cool down a little, or shorten your cooking time.
Because deep fryers cook turkeys very fast, it’s all right to take the turkey out a little early to see if it’s done. This is where that meat thermometer can come in handy: As a rule of thumb, dark meat should be at 180 degrees F, and white meat at 170 degrees.
When the turkey is done, turn the burner off and carefully lift the turkey up. It’s smart to have a pre-prepared area to place the turkey. Hot oil will be dripping off the turkey, and the best way to deal with this is a lot of paper towels and a nearby trash can.
Leave the turkey to cool down for around 20 minutes before trying to carve it. Some people cover the turkey with foil during this time to help keep it from drying out and cooling off. When you’re ready, make the first slices and try a taste test.