How Long to Deep Fry Turkey Thighs: A Guide for Perfectly Cooked Poultry

Deep frying turkey thighs is a popular cooking method that results in juicy, flavorful meat with crispy skin. However, knowing the right frying time is crucial to prevent undercooked or overcooked thighs. This comprehensive guide provides tips, safety information, frequently asked questions, and step-by-step instructions for achieving perfectly fried turkey thighs every time.

Why Deep Fry Turkey Thighs?

Deep frying is an efficient way to cook turkey thighs while keeping the meat incredibly moist and tender. The hot oil quickly sears the outside of the thighs, locking in flavorful juices. The skin gets ultra crispy, amplifying the delicious taste and texture. Turkey thighs have more fat than turkey breast, making them ideal for frying. Plus, thighs are often cheaper than other turkey cuts.

How Long Does it Take to Deep Fry Turkey Thighs?

The general rule of thumb is to fry turkey thighs for 4 minutes per pound So if you have 2 lbs of thighs, fry them for 8 minutes Use an instant-read thermometer to check that thighs reach an internal temperature of 165°F. Factors like oil temperature, thigh size, and amount of thighs can affect cook times. Smaller thighs may cook faster than larger, meatier thighs.

Here’s a handy turkey thigh frying time chart

• 1 lb thighs – fry for 4 minutes
• 2 lb thighs – fry for 8 minutes
• 3 lb thighs – fry for 12 minutes
• 4 lb thighs – fry for 16 minutes
• 5 lb thighs – fry for 20 minutes
• 6 lb thighs – fry for 24 minutes

Always verify doneness with a meat thermometer for safety. Let thighs rest 5 minutes before serving. The temperature will rise another 5°F-10°F during resting.

Tips for Deep Frying Turkey Thighs

Follow these tips for crispy, juicy deep fried turkey thighs:

• Use a thermometer to maintain oil temperature at 350°-375°F. Fluctuating heat can lead to uneven cooking.

• Pat thighs dry before frying. Moisture causes hot oil to splatter dangerously.

• Fry skin side down first for better browning and crunchier skin.

• Use peanut, vegetable, or canola oil for high smoke points. Do not reuse oil.

• Season thighs before and after frying. Try a dry rub, herbs, spices, or brine.

• Let thighs rest on a wire rack over a baking sheet after frying to drain excess oil.

• Fry similar sized thighs together for even cooking. Do not overcrowd the fryer.

• Keep fried thighs warm in a 225°F oven on a wire rack set over a sheet pan.

Deep Fryer Safety Tips

While incredibly delicious, deep frying turkey does come with some safety concerns. Follow these precautions:

• Fry outside on a flat surface away from homes/buildings.

• Use a heavy stockpot or electric turkey fryer designed for frying.

• Keep children and pets away from the hot oil.

• Turn off the propane tank when not in use.

• Wear long sleeves and oven mitts to avoid burns.

• Avoid overfilling the fryer with oil.

• Let oil cool completely before disposing or straining for reuse.

• Have a fire extinguisher on hand just in case.

Common Questions About Deep Frying Turkey Thighs

Here are answers to some frequently asked questions about deep frying turkey thighs:

Can I marinate the thighs before frying?

Yes, marinating up to 24 hours adds great flavor. Pat thighs dry before frying.

What’s the best oil temperature for frying?

350°-375°F is ideal. The oil should maintain this temp during frying.

How do I know if the thighs are fully cooked?

Use a meat thermometer to check internal temp reaches 165°F. Let rest 5 minutes then double check.

Can I fry frozen thighs?

No, always thaw thighs 1-2 days in the fridge before frying. The moisture content is unsafe.

How much oil do I need?

Use oil to submerge thighs by 1-2 inches, about 4-6 quarts of oil per batch.

What do I do if the thighs aren’t submerged?

Cut thighs into smaller pieces if needed to fit and be fully submerged.

Can I reuse the frying oil?

It’s not recommended. Discard oil after 2-3 uses max if strained properly and uncontaminated.

Step-by-Step Guide for Deep Frying Turkey Thighs

Follow this simple process for flawlessly fried turkey thighs:

Step 1) Thaw & Prep Thighs

• Thaw thighs 1-2 days in refrigerator if frozen. Do not fry frozen.

• Remove skin/bones if desired. Cut into smaller pieces to fit fryer if needed.

• Pat thighs dry thoroughly with paper towels.

• Season thighs with dry rub, herbs, spices, salt, pepper, etc. Up to 24 hours ahead.

Step 2) Heat Oil & Set Up Fryer

• Pour oil into turkey fryer or large heavy stockpot, 4-6 quarts.

• Heat oil to 350°-375°F. Use a thermometer to monitor.

• Set up fryer safely outside on a flat surface away from homes.

• Have oil-resistant mitts, slotted spoon, thermometer, and wire racks ready.

Step 3) Fry Thighs

• Gently add thighs to hot oil, skin side down first if possible.

• Fry for 4 minutes per pound, flipping thighs occasionally.

• Use thermometer to check internal temp of 165°F.

• Remove thighs from oil when fully cooked and drain on wire rack.

Step 4) Finish & Serve

• Sprinkle thighs with salt and any other seasonings.

• Let rest on wire rack 5-10 minutes before serving.

• Keep thighs warm in 225° oven if not eating immediately.

• Serve thighs hot with your favorite sauces or sides!

Make Delicious Deep Fried Turkey Thighs

When fried properly, turkey thighs are hard to beat! Follow this guide for juicy deep fried turkey thighs with crispy skin every time. Don’t be afraid to experiment with flavors and take safety precautions. Perfectly fried turkey thighs make an incredible entrée any time of year.