If you love snacking on crispy, flavorful turkey necks, frying is a quick and easy cooking method that takes this soul food favorite to the next level When done right, fried turkey necks have an irresistible crunch on the outside and tender, juicy meat on the inside So how long should you deep fry turkey necks to achieve perfection?
As a passionate home cook and food blogger, I’ve experimented with frying turkey necks many times to nail down the ideal timing and technique. In this article, I’ll share my tips and step-by-step method for ensuring your fried turkey necks turn out crispy, juicy and packed with seasonings every time.
Why Fry Turkey Necks?
Deep frying imparts turkey necks with a crispy, golden brown exterior thanks to the hot oil. It also locks in moisture and seasoning for the ultimate soul food snack or addition to dishes like soup beans, greens and gumbo. Other advantages of frying include
- Quick cooking time
- Intensifies flavor
- Ideal method for small turkey neck pieces
- Allows customizing your crispiness
The hot oil sears the outside of the necks, creating that oh-so-satisfying crunch we know and love in fried foods The high heat also cooks the meat quickly while sealing in the juices
Fry Time Depends on Size
Turkey necks come in different sizes, so fry time can range quite a bit. The general rule is:
- Neck sections under 2 inches: 5-7 minutes
- 2-3 inch pieces: 7-10 minutes
- Large 3-4 inch chunks: 10-12 minutes
Fry the necks until deep golden brown and very crispy outside. The inside should be piping hot and cooked through. If you’re unsure if they’re done, slice one open to check that the meat isn’t pink anymore.
Tips for Crispy Fried Turkey Necks
Follow these tips for extra crispy fried turkey necks every time:
- Cut necks into smaller 2-4 inch sections before frying for even cooking. Rinse and pat dry thoroughly.
- Season well with Cajun seasoning, garlic powder, paprika and black pepper. Seasoning adheres nicely when fried.
- Preheat oil to 350°F. Use a thermometer to monitor temperature.
- Coat necks in seasoned flour, cornmeal or batter before frying. The coating helps seal in moisture.
- Fry in small batches to maintain oil temperature. Don’t overcrowd.
- Flip occasionally for even browning on all sides.
- Use tongs to flip and remove necks; avoid piercing meat which can leak juices.
- Drain on paper towels before serving to absorb excess grease. Sprinkle with more seasoning if desired.
Step-by-Step Fried Turkey Necks
Ready to fry up a batch of these crispy soul food delights? Follow these simple steps:
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Rinse turkey necks and cut into smaller 2-4 inch pieces using a sharp knife or kitchen shears. Pat very dry with paper towels.
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Season the necks all over with Cajun seasoning, garlic powder, paprika and black pepper. Be generous with seasoning.
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Prepare your dredge station – set up dishes with seasoned flour or cornmeal, beaten eggs and breadcrumbs.
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Preheat at least 2 inches of frying oil to 350°F in a heavy pot or Dutch oven. Use a thermometer to monitor temperature.
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While oil heats, dredge necks in flour, dip in egg wash, then coat in breadcrumbs.
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Once oil is hot, fry necks in small batches for 5-12 minutes until deeply browned. Don’t overcrowd.
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Flip occasionally with tongs to evenly brown.
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Drain fried necks on a paper towel lined plate. Immediately sprinkle with more seasoning if desired.
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Enjoy hot and crispy!
For the perfect balance of juicy meat and ulta-crisp coating, fry seasoned turkey necks in hot oil for 5-12 minutes depending on size. With the right timing, temperature and a well-seasoned coating, you’ll get that satisfying crunch you crave in a soulful snack.
How to deep-fry a turkey: The basics
- Gather your supplies and materials. You’ll need a turkey, peanut oil, propane burner, stockpot, frying basket, temperature gauge, meat thermometer, rod, apron, and fire extinguisher.
- Prep the turkey and cooking area by filling the pot with oil, following the directions and guidelines below.
- Fry the turkey carefully to prevent oil spills, grease fires, and injury.
- Remove the turkey, again, without blowing yourself up, burning your house down, or dropping that perfectly cooked turkey on the ground.
- Eat, clean up, and nap.
Warning: If you don’t know already, deep-frying a turkey can be very, very dangerous. You might practice frying smaller items before tackling a turkey or enlist a helper who knows something about deep-frying. Seriously. Improper frying techniques can lead to severe burns and house fires. Don’t be the guy who burns down his neighborhood for a deep-fried turkey.
- One 8- to 14-pound turkey (larger turkeys are difficult to deep-fry)
- 3 to 5 gallons of peanut oil
- 3 to 5 gallons of water
- Your favorite seasoning or marinade
- 1 propane burner and propane tank
- 1 giant stockpot (at least 30 quarts)
- 1 large frying basket, lift hook, or makeshift metal handle
- 1 temperature gauge
- 1 meat thermometer
- 1 large rod for lowering the turkey
- 1 pair of goggles for each cook
- 1 apron for each cook
- 1 pair of gloves for each cook
- 1 fire extinguisher (you never know!)
- Important: Soak the turkey in cold water and make sure it is completely thawed.
- Remove the turkey’s giblets (internal organs) and set them aside. While you’re busy frying, you might have someone make them into a tasty gravy. You should also cut off the protruding tail section and the extra neck skin since these will burn off anyway.
- Find a flat surface on which to fry your turkey. Be sure to do it outdoors, far away from anything that could conceivably catch fire. A concrete driveway or patio is a great place. Do not attempt to fry your turkey on a wooden deck. Set up your propane burner with the propane tank as far from the burner as possible.
- Cut small incisions beneath the wings, legs, and neck of the bird. This will allow oil to drain from the turkey after you’ve finished cooking.
- Super important: One common mistake is filling the pot with too much oil. Upon dunking, the turkey displaces the oil, causing it to overflow and ignite, creating a grease fire of epic proportions. You probably don’t want to spend Thanksgiving at your local burn center — follow these steps to ensure you use the right amount of oil. Before you start pouring oil in willy-nilly, you should:
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- Place the turkey into your stockpot.
- Pour water into the pot until the turkey is covered by an inch of water.
- Remove the turkey from the pot.
- Score the waterline with a knife or mark it with a food-safe pencil or marker—this will be your oil fill line.
- The fill line should be no more than 3 inches from the top of the pot. Try to aim for 5 or more inches below the rim. Any higher than that and the oil is liable to boil over and ignite.
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- Dump the water and thoroughly clean and dry the stockpot—any remaining moisture will seriously disagree with the oil.
- It’s also important to dry the turkey with paper towels. Once it’s as dry as possible, put it in the fridge for about 20 minutes so it can dry out even more. Remember: oil + water = apocalypse!
- Apply your favorite seasoning or marinade to the turkey. You might rub herbs into the skin or use a marinade injector to get the flavor deep into the meat.
- Pour peanut oil into the stockpot until it reaches your predetermined fill line. Ignite the burner and attach the temperature gauge so the tip is beneath the oil’s surface. Allow the oil to heat up to 375 degrees Fahrenheit. Incredibly important: Never, ever leave your oil unattended while cooking.
- Ensure the turkey is properly secured in the fry basket or lift hook. The turkey’s head — or what used to be its head — should be facing down. Once the oil reaches 375 degrees Fahrenheit, have an assistant help you lower the turkey into the oil.
- Put on your gloves, goggles, and apron.
- Stupendously important: Turn the propane burner off before you dunk the turkey. This will eliminate the possibility of a fire caused by overflowing oil.
- Attach your fry basket or lift hook to a hockey stick or another strong stick or rod.
- Position the turkey in the center of the rod. Have your assistant hold one side of the rod while you grab the other.
- Lower the turkey into oil very slowly to prevent splashing.
- Set your timer for about 3.5 minutes times your bird’s weight in pounds. For example, a 10-pound turkey should cook for 35 minutes.
- After you add the turkey, the oil temperature will drop about 50 degrees Fahrenheit. Turn the propane burner back on high.
- Watch the temperature gauge carefully. Once the oil temperature climbs back to 375 degrees Fahrenheit, turn the heat down so the temperature levels out at 375 degrees Fahrenheit.
- Do not leave your turkey unattended. Watch it constantly during the cooking process to make sure nothing goes awry. Enjoy a beer during this process (but only one!).
- As the end of the cooking time draws near, pull the turkey out just enough so you can stick a meat thermometer into the thickest part of the thigh. If the meat thermometer reads 165 degrees Fahrenheit, you’re done! If not, put the turkey back in and cook for a few more minutes until that temperature has been achieved. Once that happens, you’re good to go!
- You’re ready to take out the turkey once the thigh temperature reaches 165 degrees Fahrenheit.
- Turn off the burner. Seriously, please remember to turn it off.
- Remove the turkey with the same rod (and preferably, assistant) you used before.
- Let the turkey linger over the pot for a minute so the oil can drain out (remember those slits you made?).
- Place the turkey onto a platter with several paper towels.
- Let the turkey sit for about 20 minutes after removing it from the oil, then carve it up.
- You did it! Enjoy your delicious turkey, and be thankful that your face wasn’t burned off.
- Aftermath: After belts are unfastened, dishes are stacked high, and leftovers are stowed in the fridge, it’s time to face reality. You should let the oil cool overnight, then dispose of it or store it for later. If you filter and store your oil properly, you can use it to deep-fry other tasty foods almost indefinitely.
Here’s all you need to deep-fry your bird this year.
Outdoor gas propane cooker
Frying basket
Long-stem fry thermometer
Deep-fry meat thermometer
Peanut oil
Kitchen fire extinguisher
Read this guide and live to tell about your deep-fried turkey
Thanksgiving is just around the corner. Your pint glass is full of pumpkin beer or a warm, hot chocolate cocktail. You toss on your apron, rub your hands together, and smile. It’s turkey time. Let’s assume this isn’t your first rodeo. By now, you can brine a turkey like a pro. Smoked turkey is yesterday’s news. And you’ve tried all the roasted turkey alternatives the world has to offer. You’re ready for something different. Something next-level: Deep-fried turkey.
Looking for a turkey-cooking technique that’s tastier, faster, and more dangerous? Then, you might want to consider learning how to deep-fry a turkey for your Thanksgiving feast. Recommended Videos
Quick and Easy Recipe | Deep Fried Turkey Necks
FAQ
How long does it take to deep fry a turkey neck?
Remove from pot, roll neck pieces in flour, and fry them in 350°F vegetable oil for approximately 35 minutes, or until heated through.
How much time does it take to deep fry a turkey?
Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on. Cook the turkey about 3 to 4 minutes per pound.
Do you deep fry a turkey at 325 or 350?
keep your oil temperature to between 325-350; 2. turkeys 12 lbs and under 2-1/2 minutes per pound, and 12 lbs and over 3 minutes per pound; 3. if your turkey is floating it is overcooked.
How do you cook a turkey neck in a frying pan?
Add 2 tbsp. butter to a large frying pan over medium-high heat. Once bubbling, add turkey neck and backbone. Cook, stirring often, until browned on all sides, about 7 minutes. Add in carrots and mushrooms. Cook for 5 more minutes. Stir in garlic, salt, pepper, rosemary, and bay leaf. Cook for 1 minute, or until aromatic.
How long does it take to deep fry a Turkey?
This is the best part of deep-frying a turkey. Instead of the usual 13 to 15 minutes, fried turkey takes just three and a half minutes per pound. A ten-pound turkey will take 35 minutes; a 12-pound turkey about 42 minutes. Begin checking the turkey for doneness around 30 minutes.
How long to simmer a turkey neck in the pot?
In a large pot, add turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage and water. Bring to a boil over medium high heat. Simmer the turkey neck for 2 hours with the covered pot, maintaining a steady simmer.
How do you cook a Turkey in oil before frying?
Pat the turkey dry again just before frying. Turn off the burner and lower the turkey into the oil very slowly. On the big day, when your oil is hot enough for frying (and you’ve taken the chill off the turkey), you’ll want to be prepared to lower the turkey into the oil (wearing your heat-resistant gloves) with control.
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 know if a deep fried turkey is done?
Deep-fried turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F. Testing doneness might require an extra set of hands — one to lift the turkey from the oil and another to use a digital probe thermometer to get a temperature reading. Be sure the fryer burner is turned off before handling the turkey.