Deep frying a turkey is the ultimate way to get crispy skin, juicy meat, and an overall shorter cook time compared to roasting. But attempting to deep fry a massive 20 pound bird can seem daunting for beginners. Is it safe to submerge such a large turkey in hot oil? How long does it take to deep fry a bird that big? This article will cover everything you need to know about deep frying a 20 pound turkey successfully and safely.
Is It Possible to Deep Fry a Turkey That Big?
The short answer – yes! With the right equipment and technique, deep frying a 20 pound turkey is absolutely achievable. Many novice cooks question whether such a large bird will cook through properly when deep fried. In reality, the intense heat of the oil ensures the turkey cooks quickly and evenly. The meat will emerge incredibly moist and tender.
It’s a myth that deep frying will only crisp the outer skin while leaving the inside undercooked. The oil temperature penetrates deep into the turkey, far better than oven roasting. You’ll also trim off excess fat before frying so there’s minimal overlapping fatty layers to hinder heat conduction.
Equipment Needed
To safely deep fry a turkey this size, you’ll need:
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A propane burner or turkey fryer kit with fuel
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A stock pot at least 8-10 quarts in size
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A basket large enough to fully submerge the turkey
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A deep fry thermometer with a high heat range
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Heavy duty gloves and eye protection
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A large prep surface for drying and seasoning
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Oils like peanut, canola, or vegetable oil
Ensure your pot can safely hold at least 2-3 gallons of oil, which is needed to fully cover a 20 pound turkey. Use caution when lowering and lifting the heavy turkey in the oil. Have multiple helpers around for safety.
Preparing the Turkey
You’ll want to thoroughly thaw and dry the turkey before seasoning and frying. Keep it in the fridge for 24-48 hours to thaw. Remove the giblets and neck from the cavity. Pat the turkey very dry, inside and out. Allow it to air dry uncovered in the fridge for a few hours before frying.
Season the turkey generously inside and out with salt, pepper, and your choice of aromatics. Some people inject marinades deep into the meat for added flavor and moisture, though this step is optional.
Heating the Oil and Determining Cook Time
Pour oil into your stock pot, leaving 8-10 inches of headspace. Heat the oil to 350-375°F; an electric turkey fryer will automatically regulate temperature. The oil must maintain this high heat level throughout cooking.
For a 20 pound turkey, the minimum fry time is roughly 3-4 minutes per pound. So for a 20 pound bird, cook for at least 60-80 minutes, flipping occasionally. The thicker the turkey, the longer it will need. Use an instant read thermometer to confirm the deepest breast meat has reached 165°F when finished.
Lowering and Lifting the Turkey
Once oil is at the target temp, slowly lower the seasoned turkey into the pot using the basket. The oil will bubble vigorously at first. Carefully monitor oil temp and adjust burner as needed to maintain heat. Cook for the recommended time, flipping halfway through.
When fully cooked, slowly lift the basket to drain excess oil back into the pot. Very carefully transfer the turkey to a cutting board to rest and blot with paper towels. Be cautious of any splattering hot oil.
Safety Tips
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Be extremely careful when handling the pot of hot oil. Keep kids and pets away.
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Do not overfill the pot with oil. Leave plenty of headspace.
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Avoid wet turkeys or ice crystals, which can cause splattering. Thoroughly thaw and dry the turkey.
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Don’t let the oil exceed 375°F. This can be dangerous.
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Monitor the turkey closely to avoid overcooking.
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Let the used oil fully cool before disposing or straining for reuse.
Deep Fried vs Oven Roasted
Deep frying provides many advantages over traditional oven roasting:
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Much faster cook time. A 20 pound turkey fries in about an hour rather than over 4+ hours baking.
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Superior crispness on the skin from direct oil contact.
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More even, moist meat since the inside cooks as fast as the outside.
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Oil conducts heat far better than the dry air of an oven.
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Natural juices stay locked in rather than drying out in an oven.
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A small volume of oil is needed compared to the oven space a large turkey requires.
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Fun, dramatic cooking method that yields delicious results!
The only downsides to deep frying are having to handle a large volume of hot oil safely, and the equipment involved. As long as you take precautions, deep frying a 20 pound turkey is absolutely doable for your next holiday meal or event!
Serving Your Fried Turkey
Once your turkey is perfectly fried, let it rest for 15-30 minutes before slicing into it. Carve the turkey and arrange it on a platter to serve. Fried turkey is delicious on its own, but feel free to pair it with any typical Thanksgiving sides. The crispy skin contrasts wonderfully with creamy mashed potatoes, savory stuffing, tangy cranberry sauce, and more.
Your deep fried 20 pound turkey is sure to be the star of the meal! Enjoy this quick and delicious method for getting a moist, juicy, crispy bird on the table that will wow any guests.
Watch Now: Everything You Should Know About Injecting Your Turkey
Once your turkey has finished marinating, its time to prepare your fryer. Follow these steps for the tastiest and safest results.
- The turkey stand that comes with your turkey deep fryer is meant to be put inside the turkey. Put the stand’s loop through the turkey’s neck and out of its body through the legs. Tie legs together with a piece of string.
- Pour oil into the pot, using the water fill line. Choose a good cooking oil with a high smoking point (450°F is ideal), like peanut or canola oil.
- Use the clip that came with your turkey fryer to attach the thermometer to the top of the pot.
- Light the outdoor cooker, beginning with a low flame. The flame should be slowly raised until the oil reaches a temperature of 325 to 350 degrees Fahrenheit.
Do NOT leave the cooker unattended. If it is windy outside, you may need to change the temperature setting more than once to keep the oil at the right temperature. It will take at least half an hour for the oil to reach the correct temperature.
Preparing Your Turkey
Your turkey should be dry and have an empty cavity (now that youve removed the neck and giblets). Now, its time to prepare your turkey for cooking. You might want to season the skin of the turkey with a rub, but you’ll also want to inject the turkey with a spicy marinade to make it very juicy and tasty.
- First, get a marinade sauce and an injector or make them yourself. Injectors and different marinade sauces can be found in the herb and spice aisle of most grocery stores (check prices).
- If you want every bite of turkey to taste great, make sure you inject the marinade evenly.
- For the best flavor, marinate the turkey in the fridge for at least two hours, or even overnight.
- After marinating the turkey, DO NOT leave it on the counter, and DO NOT use the marinade again.
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How to Deep Fry a Whole Turkey – Step by Step Tutorial by @BigPaulOnTheGrill
FAQ
Is a 20lb turkey too big to deep fry?
How long does a 20 pound turkey take to deep fry?
What is the biggest size turkey you can deep fry?
How safe is it to deep fry a turkey?
How much oil to deep fry a 20 pound turkey?
A: You will need about 5 gallons of oil to deep fry a 20 pound turkey. The oil should be at least 3 inches deep in the fryer. Q: What type of oil should I use to deep fry a turkey? A: The best type of oil to use for deep frying a turkey is peanut oil. Peanut oil has a high smoke point and will not impart any flavor to the turkey.
How do you fry a 12 lb Turkey?
Add a neutral oil with a high-smoke point to the pot up to the fill line you made earlier (you’ll need about 4–5 gal. to fry a 12–14-lb. turkey in a 30-qt. pot). If you spill any oil on the side of the pot, wipe it off with a rag. Turn the burner on and adjust the heat to medium-high.
How do you deep fry a Turkey?
Here are a few tips for deep frying a turkey: * Use a high-quality oil that has a high smoke point, such as peanut oil or vegetable oil. * Make sure the oil is hot enough before adding the turkey. If the oil is not hot enough, the turkey will not cook evenly and may not brown properly. * Be careful when adding the turkey to the hot oil.
How do you Dry a fried turkey?
Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying. Turn off the burner and lower the turkey into the oil very slowly.
How do you lower a Turkey in a fryer?
To prevent hot oil from overflowing when you lower the turkey, you’ll need to measure your pot’s fill level before frying. To do this, place the turkey in the empty, cool fryer pot and fill the pot with water until the turkey is fully submerged, with water rising about 2″ above the bird. Remove the turkey from the pot and set it aside.
Which oil should I use for deep frying a Turkey?
A: The best type of oil to use for deep frying a turkey is peanut oil. Peanut oil has a high smoke point and will not impart any flavor to the turkey. You can also use vegetable oil or canola oil.