There is no better time than now, right before Thanksgiving, to deep fry a turkey! When you deep fry a turkey, the juices stay inside longer, so the meat is moist and flavorful, and the skin gets crispy on the outside. We’ll tell you everything you need to know about deep-frying a turkey, so keep reading!
Deep frying a turkey is a delicious way to enjoy moist, juicy meat with crispy skin. But to achieve turkey perfection, having the proper size deep fryer is key. When selecting a deep fryer for a 22 lb bird, there are a few important factors to consider. In this article, we’ll provide tips on choosing the ideal fryer size and capacity to safely cook a 22 lb turkey.
Calculating Oil Amount
The first step is determining how much oil you’ll need. As a general rule, you want to completely submerge the turkey in oil with some extra room at the top. Plan for about 1 gallon of peanut oil per 4 to 5 pounds of turkey. For a 22 lb turkey, you’ll need 4 to 5.5 gallons of oil. Having this oil volume estimate will help guide your fryer selection.
Considering Fryer Capacity
With your oil amount in mind, you can start exploring fryer options. For a 22 lb turkey and 4 to 5.5 gallons of oil, you’ll want a fryer with at least a 20 qt capacity. However, a 30 qt or higher capacity is ideal to allow ample room for the bird and oil to bubble and circulate during cooking.
Too small of a fryer can cause oil to spill over and is a safety risk Look for large turkey fryer kits designed for 18+ lb birds These often have burner stands and lifts to simplify the process,
Fryer Pot Size and Shape
In addition to capacity consider pot diameter and depth. You need ample room for the turkey to be submerged without touching sides or bottom.
For a 22 lb turkey, look for stock pots that are 10+ inches deep and 16+ inches wide. Vessels designed specifically for turkey frying often have an oval or oblong shape to accommodate a whole bird.
Other Fryer Features to Look For
- Sturdy base with burner stand
- Helper handles for safe lifting
- Basket for easy turkey maneuvering
- Drain shelf or hook to rest fried turkey
- Thermometer for monitoring oil temp
- Regulator for controlling burner heat
- Safety auto shut-off function
Setup and Safety Tips
Once you have the right size fryer, follow these tips for safe setup:
- Place on flat, stable surface away from buildings
- Have a fire extinguisher on hand
- Don’t overfill with oil
- Slowly lower and raise turkey
- Monitor oil temp continuously
- Turn off burner before raising turkey
- Fully cool oil before disposal
Fryer Size Recommendations
Here are the ideal fryer capacities for various turkey sizes:
- 12-14 lb turkey: 20+ qt fryer
- 15-18 lb turkey: 30+ qt fryer
- 18-20 lb turkey: 40+ qt fryer
- 20-22 lb turkey: 50+ qt fryer
FAQs About Fryer Sizes
What if my pot is a little too small for the turkey?
Leave extra space at the top rather than having the turkey touch sides or bottom. Oil should still be able to circulate freely.
Can I fry a turkey in multiple smaller batches?
It’s not recommended. Oil temp fluctuates too much between batches. Best to fry whole for even cooking.
What oil level should I aim for?
Shoot for 2-3 inches of clearance between oil and pot rim after turkey is submerged.
Can I reuse oil after frying turkey?
Yes, strain through cheesecloth and store sealed in a cool, dry place. Discard if odor or color changes.
With the right size fryer, you’ll be rewarded with a perfectly fried 22 lb bird. Focus on ample capacity, pot dimensions, and safety features when selecting your turkey frying setup. Then get ready for the most delicious, golden crispy turkey ever!
Preparing Turkey for Deep Fryer
A 14 lb turkey is about as big as a standard 30-quart pot fryer can hold. To fry a larger turkey, you would need to fry the parts separately. Youll also want to measure the oil level before frying your turkey. This is what you need to do: put the turkey in the pot and add enough water to cover it by about half an inch. Remove the turkey and mark a line where the water settles, then mark about 10% below that line. This will be your maximum fill line because oil expands when heated. It should end up somewhere around 3. 5 gallons. There is a chance that this new maximum fill line is higher than the manufacturer’s fill line. If this happens, you will need to fry the turkey parts separately to avoid an oil spill and possible grease fire.
Because moisture can increase the risk of splatter when placing the turkey in a deep fryer, we recommend using a dry brine or spice rub for your bird. Doing this the day before youre ready to fry your turkey will pack in the flavors. All of the salt and spices help to break down tough muscle proteins, resulting in very tender and juicy meat. We recommend refrigerating the turkey for 18 to 24 hours. There are plenty of dry brine and spice rub recipes out there, so just pick the one that sounds best to you!
Heres a quick video demo on how to truss a turkey. For even cooking, you will definitely want to tuck the wings behind the turkey and tie the legs together.
Temperature to Deep Fry Turkey
When the oil is preheated, turn the burner on high until you reach 350°F. Depending on the oil youre using, you may need to adjust that temperature.
When you’re ready to fry the turkey, put the breast side down and connect the legs to the lifter. Make sure you can hold the turkey securely on the hook without it slipping or falling.
Move slowly so the oil doesn’t boil over as you lower the turkey into it. Be careful and steady as you do this.