How Long Does It Take to Deep Fry a Whole Turkey?

Deep frying a turkey is a quick and delicious way to cook it for Thanksgiving or any special occasion. But many home cooks wonder, how long does it actually take to deep fry a whole turkey to perfection? The answer depends on a few key factors. In this detailed guide, I’ll walk through the entire deep frying process and share tips for safely cooking turkeys of all sizes.

Overview of Deep Frying a Turkey

Deep frying involves fully submerging the turkey in peanut oil heated to 350-375°F. This allows the heat to rapidly and evenly penetrate the meat for juicy tender results. The high temperature also crisps up the skin beautifully.

Here’s a quick rundown of the basic deep frying process:

• Thaw and prepare the turkey – Remove giblets trim excess fat dry thoroughly, inject marinade and coat with spices (optional).

• Heat oil to temperature – Peanut oil heated to 350-375°F works best. Use a deep fryer with propane tank.

• Lower turkey into oil – Slowly lower turkey into hot oil using a fryer basket.

• Cook turkey – Fry for around 3-4 minutes per pound. Time varies based on size.

• Check internal temperature – Turkey is done when breast reaches 165°F and thighs reach 175°F.

• Drain and rest – Remove turkey from oil and let rest 15-20 minutes before carving.

So how long exactly does it take to deep fry a whole turkey? Read on for more details.

Determining Cook Time by Turkey Size

The main factor that determines total fry time is the size and weight of your turkey. The general rule of thumb is to fry the turkey for 3-4 minutes per pound.

Here are estimated fry times based on turkey weight:

• 10 lb turkey: Fry for 30-40 minutes
• 12 lb turkey: Fry for 36-48 minutes
• 14 lb turkey: Fry for 42-56 minutes
• 16 lb turkey: Fry for 48-64 minutes
• 18 lb turkey: Fry for 54-72 minutes
• 20 lb turkey: Fry for 60-80 minutes

These cook times are just estimates. Always use a meat thermometer to check internal temperature and determine doneness rather than relying solely on cook time.

Tips for Frying Different Sized Turkeys

For small turkeys (10-12 lbs):

• Use a smaller propane fryer, and reduce amount of oil
• Keep temperature steady at 350-375°F
• Fry for 3-4 minutes per pound

For medium turkeys (12-16 lbs):

• A standard propane fryer works well
• Use enough oil to submerge turkey
• Maintain oil temp at 350-375°F
• Fry for 3-4 minutes per pound

For large turkeys (16-20 lbs):

• Use a large capacity propane fryer
• You may need to fry in batches
• Heat oil to 350-375°F
• Fry in batches for 3-4 minutes per pound

For extra large turkeys (20+ lbs):

• Cut turkey in half and fry in batches
• Or use a commercial-grade fryer
• Fry each batch for 3-4 minutes per pound

No matter the size, frying in small batches is safest. Don’t overload the fryer. Carefully lower turkey into hot oil slowly to prevent dangerous splattering.

Monitoring Internal Temperature

While the 3-4 minutes per pound estimate provides a ballpark, always use an instant read thermometer to determine doneness.

Check the temperature in the thickest part of both the breast and thigh. The turkey is fully cooked when:

• Breast reaches 165°F
• Thigh reaches 175°F

If the breast is done but the thigh needs more time, carefully lift the turkey partially out of the oil to expose the thighs to more heat.

Don’t rely solely on external color to gauge doneness. The meat may still be pink even when cooked to a safe internal temperature. Use a thermometer for accuracy.

Allowing Adequate Rest Time Before Carving

Once the turkey reaches the target internal temperature, remove it from the oil and let it rest for 15-20 minutes before slicing.

This resting period allows the juices to redistribute through the meat. If you carve it immediately after frying, the juices will spill out and the meat will turn dry.

As the turkey rests, use this time to begin reheating your oil for round 2 if frying in batches. You can also prepare any side dishes or gravy.

After resting, use a sharp knife to carefully carve thin slices of turkey. Serve immediately and enjoy!

Safety Tips for Deep Frying Turkey

While deep fried turkey tastes amazing, safety should always be the top priority:

• Fry outdoors in a clear open area far from homes or trees
• Use a sturdy propane fryer designed for frying, not a pot on a cooktop
• Monitor oil temperature with thermometer. Don’t overheat beyond 375°F
• Slowly lower and lift turkey with fryer basket
• Turn off propane when adding/removing turkey from oil
• Keep children and pets away from hot oil
• Have fire extinguisher on hand
• Never leave fryer unattended even for a minute
• Allow oil to fully cool before disposing or reusing

With proper precautions, you can safely deep fry a golden turkey in just an hour!

Essential Equipment for Deep Frying Turkeys

Having the right gear makes deep frying turkeys faster, easier and safer:

• Propane turkey fryer – Choose a sturdy model from brands like Masterbuilt or Bayou Classic
• Fryer basket – Lowers turkey in and out of hot oil safely
• Propane fuel – Have enough propane to last entire cook time
• Instant read thermometer – Monitors oil and internal temps
• Heavy duty gloves – Protect hands and arms from splatter
• Long cooking tongs – Helps maneuver turkey in oil
• Oil storage container – For safely storing used peanut oil
• Fire extinguisher – A must for safety

With the proper fryer setup and accessories, you’ll be frying up perfect turkeys in no time.

Best Oils for Deep Frying Turkey

Choosing the right oil is important for safety and flavor:

• Refined peanut oil – The top choice for frying turkeys due to its high smoke point and neutral flavor
• Canola oil – An affordable option with a mild flavor and a smoke point of 400°F
• Vegetable or soybean oil – Budget-friendly but has more pronounced flavor
• Grapeseed oil – A pricier oil with a very high smoke point of 485°F
• Corn oil – Has a smoke point of 450°F and imparts a slightly sweet flavor

No matter which you use, avoid reusing turkey fry oil. The temperature fluctuations during cooking cause the oil to break down. Always use fresh oil for the best results.

Preparing a Turkey for Deep Frying

Proper preparation is vital for juicy, evenly cooked deep fried turkey:

• Thaw completely if frozen – Thaw turkey in the fridge for 24-48 hours before frying
• Remove giblets – Check inner cavities and remove bag containing giblets and neck
• Trim excess fat – Use scissors or knife to trim off any large fatty areas
• Pat turkey dry – Blot skin extremely dry inside and out with paper towels
• Apply rub – Coat with Cajun seasoning, dry rub, or other spices
• Inject marinade – Using an injector, infuse turkey with broth, melted butter or creole
• Tuck in wings – Tuck wing tips under turkey so they don’t burn
• Tie legs – Use twine to secure drumsticks together

Your turkey is now ready for the hot peanut oil! Remember to wash hands, surfaces, and tools after raw turkey contact.

Delicious Deep Fried Turkey Recipe Ideas

There are endless possibilities when it comes to flavors for deep fried turkey. Get inspired with these delicious ideas:

• Cajun deep fried turkey – Use Creole seasoning and inject spicy marinade
• Lemon pepper fried turkey – Coat with lemon pepper rub and fresh herbs
• Jerk turkey – Use Jamaican jerk spice rub and marinade
• Thai chile turkey – Inject lemongrass and chile marinade
• Fried herb turkey – Infuse turkey with rosemary, sage and thyme
• Fried turkey carnitas – Shred and toss fried turkey in spices and lime juice

Let your imagination run wild and get creative with spices, marinades and rubs!

FAQs About Deep Frying Turkey

Is deep fried turkey unhealthy?

Deep fried turkey is not necessarily unhealthy in moderation. The high heat helps seal in juices while cooking quickly. Just avoid eating the skin which contains the most fat and calories.

**Can you reuse turkey fry