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For cooks with a brazen sense of adventure, the idea of submerging a whole turkey in a cauldron of bubbling oil is understandably exciting. Deep-frying a Thanksgiving turkey certainly has advantages: The technique produces a juicy, flavorful bird with guaranteed crispy, golden brown skin—and the whole process takes less than 2 hours. Plus, all of the action happens outdoors, freeing up oven space for all the holiday side dishes you plan on churning out.
But, there’s no better way to ruin Turkey Day than by setting the bird (and your house) on fire. If this is your first time frying a turkey, don’t just wing it. Our turkey frying guide includes step-by-step instructions and a few essential safety tips so your deep-fried Thanksgiving dinner will go off without a hitch.
So go ahead and fill the oven with sweet potatoes, green beans, and pecan pie; then head outdoors for this quick and easy way to cook your Thanksgiving turkey.
Deep frying a turkey is a popular cooking method for holidays like Thanksgiving and Christmas. It results in a turkey that is moist, juicy and perfectly crispy on the outside. But one of the most common questions is how long does it take to deep fry a turkey? The answer depends largely on the size of the turkey. So how long should you deep fry a 14 pound turkey? Let’s take a look.
Overview of Deep Frying a Turkey
Deep frying a turkey involves submerging the entire turkey in hot oil that has been heated to around 350-375°F. This allows the turkey to cook very quickly and evenly since the hot oil surrounds the entire surface of the meat.
The general guideline is to fry the turkey for around 3-4 minutes per pound. So a 14 pound turkey will take approximately 42-56 minutes to fry. This timing depends on a few factors:
- The exact temperature of the oil
- How thoroughly the turkey was patted dry before frying
- How evenly the oil is able to circulate around the turkey
So while the per pound timing is a useful starting point you’ll want to also use a meat thermometer to determine when the turkey is fully cooked and safe to eat.
Step-by-Step Guide to Frying a 14 Pound Turkey
Here is a step-by-step overview of how to successfully deep fry a 14 pound turkey:
1. Select the Right Size Turkey
For deep frying, you’ll want to choose a turkey that is 10-15 pounds. Turkeys smaller than 10 pounds don’t work as well because the breast meat can dry out and overcook before the dark meat is done. Turkeys over 15 pounds take too long to cook which can lead to uneven cooking.
A 14 pound turkey is right in the ideal size range for getting perfect results.
2. Thaw the Turkey
It’s crucial that the turkey is completely thawed before frying. Any ice crystals or moisture on the surface can cause hot oil to splatter and is extremely dangerous.
Give yourself at least 2 days to thaw the turkey in the refrigerator. You can speed up thawing by keeping the wrapped turkey submerged in cold water, changing the water every 30 minutes.
3. Dry the Turkey
The turkey must be patted very dry on all surfaces before frying. Use clean paper towels to thoroughly dry inside the cavity and all over the skin. Any excess moisture can cause hot oil to bubble up and spill over.
Let the turkey air dry for at least 30 minutes before frying to ensure it is as dry as possible.
4. Heat the Oil to 350-375°F
Fill your deep fryer or stockpot with peanut oil, canola oil or vegetable oil up to the level specified for your fryer size. Heat the oil to 350-375°F and verify it is holding steady at this temperature before adding the turkey.
Use a deep fry thermometer clipped to the side of the pot to monitor oil temp. Maintaining proper temperature is key for proper cooking and safety.
5. Slowly Lower the Turkey into the Hot Oil
Very slowly lower the turkey into the hot oil using the fryer basket and hook. Go slowly to prevent splattering. As it cooks, oil temperature will drop – maintain heat to keep it near 350°F.
6. Fry for 42-56 Minutes
For a 14 pound turkey, fry for approximately 42-56 minutes based on 3-4 minutes per pound. Frequently check oil temp and adjust heat to maintain proper temperature.
7. Use a Meat Thermometer to Check Doneness
After the estimated fry time, use a meat thermometer to check internal temp. Insert the probe into the thickest part of the breast and thigh.
Breast should reach 165°F and thighs 175°F before removing from oil. If needed, fry a few more minutes until safe internal temperature is reached.
8. Remove and Let Rest Before Carving
Once done, turn off heat and very slowly remove turkey from oil. Let rest at least 20-30 minutes before carving to allow juices to redistribute for moist meat.
Be very careful when removing the turkey as the oil will still be extremely hot.
Troubleshooting Common Deep Fry Turkey Issues
Here are some common problems and how to troubleshoot them:
Turkey is undercooked – If the breast or thigh are below 165°F/175°F internal temp, return to oil for more frying time. Monitor oil temp closely.
Turkey is overcooked or burned – If meat seems very dried out or burnt, the oil was likely too hot. Keep temp between 350-375°F.
Uneven cooking – Thaw thoroughly, dry turkey well and maintain proper stable oil temp to prevent uneven cooking.
Smoking oil – If oil starts smoking, temperature is too high. Turn down heat immediately to stop oil from burning.
Oil overflow – Don’t overfill the fryer. Make sure turkey is dried thoroughly before frying. Lower turkey slowly into hot oil.
Cooking Alternatives to Frying a Whole Turkey
While deep frying yields delicious results, other options exist if you don’t want to deal with frying a whole bird:
- Roast turkey in the oven using a roasting rack and pan
- Smoke the turkey in a smoker or grill to get wonderfully moist meat
- Break down the turkey and deep fry just the pieces you want like wings, thighs or breast
- Purchase just turkey breasts and roast, grill or smoke them individually
Any of these methods can still give you juicy flavorful turkey without having to deep fry the entire bird.
Key Takeaways on Frying a 14 Pound Turkey
- For optimal safety and cooking, deep fry turkeys between 10-15 pounds
- Thoroughly thaw and dry the turkey before placing in hot oil
- Heat oil to 350-375°F and monitor temperature closely as turkey fries
- Lower turkey slowly into hot oil using fryer basket and hook
- Fry a 14 pound turkey for approximately 42-56 minutes at 3-4 minutes per pound
- Double check doneness by taking internal temp (165°F breast/175°F thighs minimum)
- Adjust time if needed based on thickness, oil temp and actual doneness
- Let turkey rest at least 20-30 minutes before carving for juicy meat
Following these tips and guidelines will help ensure your 14 pound deep fried turkey turns out perfectly moist, golden brown and delicious. Now go enjoy your holiday feast!
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How to deep-fry a turkey:
Though the ingredient list for our deep-fried turkey recipe is relatively simple (all you need is a whole turkey and a lot of oil, plus any seasonings you want to add), the process requires very specific equipment. It might be an investment up front, but once you own the whole setup, you can deep-fry your turkey year after year. (You can also repurpose the equipment for a seafood boil come summertime.)Before you get started,
- Always fry your turkey outdoors in an open space away from the house, garage, swing set, backyard patio, or any other combustible structure. Do not attempt to deep-fry a turkey in inclement weather (if rain or snow gets into your fry pot, it could spell trouble).
- Arrange the burner on a flat surface and keep children and pets a safe distance from the fryer at all times.
- Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
- Allow the oil to cool completely (at least a few hours; overnight is better) before moving or disposing of it.
The supplies:
You don’t need an industrial deep fryer to cook your bird, but you will need a specialized turkey-frying kit. Look for these at most hardware and home-improvement stores, or online retailers (we like this one from Amazon). Most turkey-frying kits use propane gas, though some electric models fitted with fryer baskets claim to be safe to use indoors (avoid these; frying a whole turkey indoors runs a greater risk of a grease fire). Make sure your outdoor frying kit includes the following items:
- 30-qt. or larger aluminum pot
- Propane burner with a hose that connects to a propane gas tank and a gauge for regulating the flame
- Poultry rack with a hook for lowering and raising the turkey
- 12″ deep-fry thermometer that clips to the side of the pot to monitor the oil temperature
Gas One Turkey Fryer Propane Burner Complete Kit
- A full propane tank
- A waterproof marker
- A heavy-duty apron
- Long, heavy-duty oven mitts (the kind you might use for grilling)
- An instant-read meat thermometer for checking the internal temperature of the turkey
- A fire extinguisher, in case of emergencies
The turkey: If you’re starting with a frozen turkey, allow it ample time to thaw before beginning the frying process (get our complete guide to thawing a turkey here). If you have a fresh turkey, simply pat it dry with paper towels. Either way, avoid using a wet brine or marinade; excess moisture can lead to splattering when you submerge the bird in the hot frying oil, resulting in dangerous flare-ups.
For most turkey preparations, including frying, we recommend dry-brining for optimal flavor and seasoning. A dry brine can permeate the meat, leading to a juicy, flavorful bird. More importantly, it dries out the skin, encouraging it to crisp and leading to a more controlled frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Keep in mind that deep-fried turkeys should not be stuffed; instead, bake your stuffing in a casserole dish in the oven.
No matter which route you take, remember to remove the giblets from the turkey’s cavity and dry it inside and out. (Excluding the liver, which can be bitter, reserve the neck and any other discarded turkey parts to make turkey stock.)
The oil: You can use any type of oil that has a high smoke point. Canola oil, vegetable oil, grapeseed oil, and peanut oil all work well. How much oil do you need to fry a turkey? For a 12–14-lb. turkey, you’ll need approximately 4–5 gal. of oil. But pots vary in volume, so the method below will help you determine the precise amount you’ll need to fill your particular pot. Remember that the oil level will rise once you lower the turkey; this method factors in the clearance required between the oil’s surface and the top of the pot. Never fill the pot to the brim, which could cause the hot oil to overflow and set the whole thing ablaze.
How to Deep Fry a Whole Turkey – Step by Step Tutorial by @BigPaulOnTheGrill
FAQ
How long do you deep-fry a 14lb turkey?
To check the bird’s internal temperature, turn off the burner and use the hook attached to the poultry rack to lift the turkey from the oil slowly. A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F.
Do you fry a turkey at 325 or 350?
Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking.
How many gallons of oil does it take to deep-fry a 13 pound turkey?
13 Pound Turkey – Use 4 to 5 gallons of oil and cook for 44 minutes. 14 Pound Turkey – Use 5 gallons of oil and cook for 47 minutes. 15 Pound Turkey – Use 5 gallons of oil and cook for 50 minutes.
Is 2 gallons of peanut oil enough to fry a turkey?
You’ll need approximately 5 gallons of oil; more for larger turkeys.