Un-fowl-gettable Deep-Fried Thanksgiving Turkey

Thanksgiving is a time for family, friends, and of course, delicious food. While traditional roasted turkey has its nostalgic charm, deep frying a turkey has become an increasingly popular alternative that promises a juicy, flavorful bird with a crispy exterior. If you’re considering this cooking method for your Thanksgiving feast, here’s a comprehensive guide to help you deep fry a turkey safely and perfectly.

Why Deep Fry a Turkey?

Deep frying a turkey offers several advantages:

Flavor: The frying process seals in moisture, resulting in a turkey that is juicy and flavorful. The high heat of the oil also enhances the taste, creating a deliciously crispy skin.

Crispy Texture: The high temperature of the oil creates a deliciously crispy skin that is hard to achieve with other cooking methods. That crunchy exterior provides a great contrast to the tender juicy meat inside.

Speed: Deep frying cooks a turkey much faster than traditional roasting. It typically takes about 3 to 4 minutes per pound, allowing families to enjoy their meal sooner.

Heat: Since this is an outdoor cooking method you don’t have to heat the whole house up running the oven all day. (This is a bonus for us in places like Alabama, where it is always warm and humid on Thanksgiving).

Less Oven Space: During Thanksgiving, oven space is often at a premium with various dishes being prepared. Deep frying allows for cooking the turkey outdoors, freeing up valuable oven space for side dishes and desserts.

Required equipment:

This is going to assume that you have never deep fried a turkey before so you may already have some of these items.

1. Turkey Fryer Kit: These can be purchased at Amazon, big box stores, most hardware and larger sporting stores. These can also be labeled as a fish frier, boiler and steamer set. I recommend buying a kit instead of trying to piece one together especially for your first time. An all in one set up ensures everything will work together. A complete turkey fryer kit typically includes a sturdy stand, a large pot designed for frying, and a burner at minimum. Most will also include a turkey stand/strainer and a hook to lift and lower the turkey.

2.Frying Oil: Choose an oil with a high smoke point, such as peanut oil, canola oil, or vegetable oil. Peanut oil is a popular choice due to its flavor and high smoke point (make sure that none of your guests have peanut allergy).

3. Thermometer x 2: A cooking (“Deep Fry”) thermometer is essential to monitor the oil temperature. This ensures that you maintain the correct frying temperature (between 325°F and 350°F). Then you also need a meat thermometer that can probe the turkey to ensure it is indeed at least 165°F in both the thickest section of the breast and the innermost section of the thigh.

4. Broom Handle: A good sturdy wooden pole like you would use for an extended paint handle will end up being the best tool in your turkey frying expedition. This allows two people to handle each end of the pole, and two people carry the weight of the turkey when you lower and raise it in the oil. It can take several minutes to safely lower a turkey into heated oil. Slowly lowering means the oil will not pop and boil over into the burner causing a fire. One person holding all that weight sucks, so get you a good battle buddy. Plus, the broom handle means you are not directly next to all of that hot fire and oil.

5. Fire Extinguisher: Have a Class K fire extinguisher on hand in case of any oil fires. Never use water to extinguish an oil fire.

6. Heat-Resistant Gloves: These gloves will protect your hands when handling hot equipment and oil.

7. Long-Sleeve Clothing: Wearing long sleeves can help protect your arms from splatters while frying.

8. Safety Goggles: Consider wearing safety goggles to protect your eyes from hot oil splatters.

9. Propane Tanks: This comes from experience, have two full tanks at the ready. Before Thanksgiving, refill, top-off or exchange your tanks ahead of time. You may not be able to find tanks on the holiday so a spare second tank for back up is a must.

Safety First the Dangers of Deep Frying a Turkey!

Deep frying a turkey can be dangerous if not done correctly. Here are some risks and common mistakes people make while deep frying a turkey:

Choose the Right Location: Always fry outdoors, away from structures and flammable materials. Make sure to set up your fryer on a flat, fireproof surface, away from any flammable materials or structures. But also make sure it is not going to rain or snow, then you will need a roof, like a car port to protect the oil. Water and hot frying oil do not mix well.

Dry the Turkey: Pat the turkey dry with paper towels to avoid dangerous oil splatter.

Fire Hazard: Hot oil can ignite if it comes into contact with an open flame or if the fryer is knocked over. Deep frying is a leading cause of Thanksgiving Day fires. Make sure your stand is stable and will not fall over once weight is applied. Have an extinguisher handy just in case.

Burns: The high temperatures of the oil (typically between 325°F and 350°F) can cause severe burns if spilled or splattered. Lower and raise your turkey slowly and wear proper clothing with gloves.

Explosion Risk: If a frozen or wet turkey is placed into hot oil, it can cause the oil to splatter violently, potentially leading to an explosion of hot oil. Always ensure the turkey is fully thawed and dry.

Property Damage: If a fire occurs, it can cause significant damage to your property and pose a risk to nearby structures. Remember you’re using several gallons of oil that if spilled can catch fire.

Overfilling the Fryer: Adding too much oil can lead to overflow when the turkey is submerged, increasing the risk of fire. Use the “water test” to measure the right amount of oil: fill the fryer with water and place the turkey inside. Remove the turkey and mark the water level, then replace the water with oil up to that mark.

Not Monitoring Oil Temperature: Failing to maintain the correct oil temperature can result in undercooked or burnt turkey. Use a thermometer to keep track of the oil temperature throughout the cooking process.

Using the Fryer Indoors: Frying indoors poses a significant fire risk due to flammable materials and lack of ventilation. Always fry outdoors in a clear, open space.

Leaving the Fryer Unattended: Leaving the fryer unattended can lead to overheating and fires. Always stay close and monitor the cooking process.

By being aware of the dangers and common mistakes associated with deep frying a turkey, you can take the necessary precautions to ensure a safe and successful cooking experience.

Now that I have thoroughly scared you of the dangers, let’s get on to the cooking part.

Preparation Steps
Choose a fresh or fully thawed turkey and prepare it just like you normally would. This is the time you would marinade or brine the turkey to prepare for the cook. Right before deep frying make sure to completely dry the turkey with paper towels. A1pply a dry rub just before frying, as this will result in a crispy skin.

The Frying Process

Start heating your oil to 350°F. It should take around 30 minutes. Remember we are going to drop a “cold” turkey in the hot oil and that will cool the oil slightly. We ideally want to be at 325°F for the duration of the cooking process so adjust the flame up or down accordingly. Use a thermometer to ensure the temperature is correct.

Lower the Turkey Slowly. Using a turkey frying basket or hook, carefully lower the turkey into the hot oil. It’s crucial to do this slowly to prevent splattering. Using a friend and a broom handle with the turkey basket hanging from the middle. It will usually take around 5-10 minutes to incrementally lower the entire turkey. Lower enough that the oil starts to splatter a little and hold. When the splattering calms down, lower a couple more inches until the oil starts to act up again and hold. Keep this process up until fully submerged.
Good job that was the most “dangerous” part that most people mess up and start fires.

Trust the Math. Fry the turkey for about 3 to 4 minutes per pound. For a 12-pound turkey, this will take around 36 to 48 minutes. You might be tempted to pull the turkey early because it looks crispy, but you cannot judge the internal temp by the outside look. Keep the oil around 325°F and at a minimum use the 3 min per pound rule and set your timer. Then take your first temperature probes by lifting the turkey and checking the breast and thigh. Use a meat thermometer to check the internal temperature. The turkey should reach an internal temperature of 165°F. If you are not at 165°F put the turkey back in letting it further cook.

Finishing Up
Once done, carefully lift the turkey out of the oil and let it drain over the pot. Allow the turkey to rest for at least 20 minutes before carving. This helps redistribute the juices. Carve the turkey and serve it with your favorite Thanksgiving sides. See, that wasn’t so bad, and the turkey should be amazing.

Cook more than one!
Deep frying turkey is my absolute favorite cooking method. But it is not without its drawbacks. The main one is the oil and what do you do with it after the fact? In theory, you can strain the oil and reuse it, but in my experience reusing the oil never works and the oil always tastes like it is “used”. That’s because the turkey juices in the oil will spoil over time. If we were in a restaurant where you use the oil for several days that would be one thing but eventually all frying oil needs replacing. That’s why I always recommend deep frying multiple turkeys on the same day to get your money’s worth out of the oil. Especially if you have friends and family over- the more turkey the better.

Final Thoughts
Most people are used to an oven baked roasted turkey that, let’s be honest, depends on the cook how dry it becomes. Cooking in this method has more to do with tradition than anything else because it is not the best nor most efficient way to cook a whole bird. Deep frying, especially your first time will be a novelty, until you and your family see how easy it is and taste the end results. It will quickly become a fun and exciting method to prepare turkey, making it a memorable part of the Thanksgiving experience. Deep frying a turkey is often a communal activity that brings family and friends together, whether it’s preparing the fryer, monitoring cooking times, or enjoying the final product. I can vividly remember the first time I deep fried a turkey, the whole crew gathered to watch as the turkey was lowered into the oil. The exciting sounds and the spectacle of it all. They were actually waiting for me to start a huge fire. Since then, it has become a new family tradition with the responsibilities passed onto younger family members as a rite of passage almost. Where younger members in the family take an active part in feeding the family- imagine the sense of accomplishment.

From my Family to yours, enjoy your Un-fowl-gettable Deep-Fried Thanksgiving Feast!

James Nicholas