A deep fried turkey will change your life and is a delicious way to achieve a juicy, tender and unbelievably flavorful bird for Thanksgiving. Say goodbye to a dry and sad baked bird! It all starts by injecting a whole turkey with a butter marinade and refrigerating it for 24 hours. Cooked in a stock pot (outside!) in peanut oil at 350 degrees and fried for 3 ½ minutes per pound (for example, a 13-pound turkey will take about 45 ½ minutes). The recipe includes directions on clean-up and oil disposal.
Frying a turkey in peanut oil is a popular cooking method that results in a juicy, tender, and flavorful bird with crispy skin However, achieving the ideal end result requires using the correct oil temperature.
So what is the best temperature for frying turkey in peanut oil?
The Ideal Peanut Oil Temperature for Frying Turkey is 350°F
The optimum oil temperature for deep frying a turkey in peanut oil is 350°F. This allows the turkey to cook thoroughly without burning or undercooking.
Maintaining a consistent 350°F temperature is critical throughout the frying process. If the oil is too cool, the turkey will absorb more oil and turn out greasy. If it’s too hot, the exterior can burn before the inside cooks through.
Monitoring the Oil Temperature
Use a cooking thermometer designed for deep frying to monitor the peanut oil temperature. Clip the thermometer to the side of the pot, ensuring the probe is submerged in the oil but not touching the turkey.
Once the oil reaches 350°F, slowly lower the turkey into the pot using a hook, making sure it’s fully submerged. Keep monitoring the temperature, adjusting the heat as needed to maintain 350°F.
Frying Time Per Pound
The frying time depends on the turkey’s weight. Follow this general guideline:
- Fry for 3-4 minutes per pound
- A 12 lb turkey takes 36-48 minutes
- A 15 lb turkey takes 45-60 minutes
Fry until the thickest part of the breast reaches an internal temperature of 165°F. Then remove from oil and let rest before carving.
FAQs About Frying Turkey in Peanut Oil
Can you reuse peanut oil for frying turkey?
Yes, peanut oil can be reused a few times if strained properly to remove food particles. But the flavor and quality degrade over time.
What if the oil temperature drops during frying?
A significant temp drop could mean the turkey is too big for the pot. Adjust the heat to bring the temp back up to 350°F. Monitor it closely.
Do you need to brine the turkey first?
Brining is optional but adds moisture and flavor. Rinse and thoroughly dry the turkey after brining before frying.
Should you fry a stuffed turkey?
No. Stuffing increases cook time and prevents even cooking. Cook it separately.
Can you fry turkey indoors?
No, deep fry turkey outdoors only away from buildings due to fire hazard.
How much peanut oil do you need per turkey?
Have 3-5 gallons of oil depending on turkey size and pot. Enough to submerge the turkey fully.
Can you use other oils besides peanut oil?
Yes, but peanut oil is ideal. It has a high smoke point and adds great flavor.
Step-by-Step Guide to Frying Turkey in Peanut Oil
Follow this process for expertly fried turkey:
1. Thaw the Turkey Completely
Leave the turkey in the fridge for 24-48 hours until fully thawed. Do not fry a partially frozen turkey – it’s unsafe.
2. Dry the Turkey and Remove Neck + Giblets
Pat the turkey dry inside and out with paper towels. Remove the neck and giblets.
3. Prepare the Rub and Coat the Turkey
Mix together a simple rub of poultry seasoning, salt, pepper and garlic powder. Coat the turkey all over.
4. Refrigerate Turkey Overnight
Let sit uncovered in the fridge for 12-24 hours so the rub flavors the meat.
5. Set Up Fryer Outdoors Away from Buildings
Place fryer safely away from structures on a flat surface. Have the turkey nearby.
6. Fill Fryer Pot with Peanut Oil to Cover Turkey
Add 3-5 gallons oil depending on turkey size. Attach thermometer.
7. Heat Oil to 350°F
Turn on burner. Heat oil to 350°F monitoring temp closely.
8. Lower Turkey Slowly Into Hot Oil
Once oil is at 350°F, use hook to slowly lower turkey into pot.
9. Maintain Oil at 350°F During Cooking
Keep temperature at 350°F by adjusting heat as needed.
10. Fry Turkey For 3-4 Minutes Per Pound
Calculate time based on weight. Monitor oil temp throughout.
11. Check Internal Temp Reaches 165°F
Test thick part of breast to ensure 165°F. Then remove turkey.
12. Drain, Let Rest, and Carve Turkey
Drain oil, let rest 10 minutes, then carve for perfect fried turkey!
Tips for Safely Reusing and Disposing of Peanut Oil
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Allow oil to cool completely before straining through a fine mesh sieve.
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Store cooled oil in an airtight container away from light and heat.
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Discard oil if it smells bad, is dark, or has debris that won’t strain out.
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Contact local hazardous waste center for proper peanut oil disposal.
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Some cities recycle used cooking oil. Don’t pour down drains.
The Takeaway
Frying turkey in peanut oil at a consistent 350°F produces ideal results – moist, tender meat with crispy browned skin. Monitor the temperature carefully throughout cooking. Allow 3-4 minutes per pound. Let rest before serving for awesome fried turkey!
Third, It’s Finally Time to Fry!
Once you have measured the oil, prepped the bird, and gotten your frying station ready – it is time to start frying! I set up some old cardboard boxes in the middle of the driveway away from anything. The cardboard will help catch any oil spills and make cleanup easier.
- Remove the turkey from the fridge and place it on the countertop for at least 30 minutes to come to room temp while you get your frying station prepped.
- Set up your frying station OUTSIDE and on the driveway or concrete. DO NOT set up on a porch, inside your home, on a deck, close to your house/anything that would catch on fire. Keep it in a wide-open clear space.
- Lay a couple of cardboard boxes that have been broken down on the driveway. This will help clean up any grease spills.
- Place the burner and propane tank on the cardboard boxes. Make sure your propane tank is full and hooked up to the burner per your fryer instructions. Make sure you read the instructions to your specific fryer PRIOR to setting this up. Most have multiple safety features (a timer, locks, etc) now.
- Fill your pot up with peanut oil to the fill line you marked on the outside of your pot. Place the inside frying basket inside. Place on top of the burner.
- Open up the propane tank, turn the timer on, press the starter, and light the burner. Make sure the propane valve is switched all the way open to ensure a large flame.
- Once the burner is lit, place the thermometer inside the pot, place the lid on, and keep a watch on it while the oil heats up. This will take about 30ish minutes to reach 350 degrees. If your fryer has a timer on it (ours has a 15-minute timer – once those 15 minutes are up it flips off, killing the flame), keep an eye on it, turning the timer back every so often so that the flame stays going.
- Stay by the fryer at all times while this is heating up and the bird is cooking.
- Once the temperature of the oil has reached 350 degrees, the bird is ready to fry. Place the skewer through the middle of the bird, place it back on the baking tray, and bring it outside. Remove the lid from the fryer, place the hook on the skewer and very slowly lower the bird in the oil. The oil will bubble and splatter as you are lowering, just do it slowly so as not to burn yourself or splash any oil over.
- Once the bird is fully in the oil, remove your hook, place the lid back on, and start the timer for the exact cooking time – REFERENCE COOKING TIMES BELOW – you will fry for 3 ½ minutes per pound of turkey you have.
- Keep watch of the turkey while frying. Keep the timer and flame going. Do not leave it unattended. Get a clean pan or baking sheet for the cooked turkey, and place it directly next to the pot until needed.
- Once the time is up, gently remove the lid (wearing grilling gloves – it will be hot) hook the skewer, and slowly lift the turkey out of the oil. Raise up slowly so that all the oil drains from the middle of the bird. Hold directly over the pot the entire time so the hot oil goes back into the pot.
- Once most of the oil has dripped off, carefully place it on the clean baking tray.
Cover the pot with the lid. Turn off the flame and timer. Shut off the propane completely. Leave be to let cool for the rest of the night. Bring the turkey inside and let rest for 20 minutes.
Once you have let it set, place the turkey on a platter, or carve the meat prior and place it on a platter to serve! The inside will still be hot, so I recommend using multiple pairs of disposable gloves while carving for the turkey since it will be very hot.
Welcome to My Back Yard – This is the Prep You Need To Do FIRST!
⭐️YOU MUST DO THIS STEP FIRST⭐️ Measuring the Pot for Oil! This step is super important and you need to do it first! Water displacement is the best way to know how much oil you need to fry your turkey.
- Once you have bought your turkey, place it inside your frying pot and fill the pot up with water until the bird is covered. Use can use your outdoor yard hose or a bathtub to make this easier than trying to do it in your kitchen sink (unless you have a big and deep sink).
- Remove the turkey from the pot and with a sharpie, mark on the outside of the pot where the water line is. Dump the water out.
- When it is time to fill up the pot with oil, fill up to this line. Using a water displacement method BEFORE you start frying is super important! DO NOT fill the pot up with oil, heat up, then place your turkey in unless you have measured how much oil you need. This will help prevent fires and hot oil from spilling out if overfilled.
