How to Deep Fry Turkey

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This recipe has been forged in fire and hot oil from years of experience. Please don't take advice on frying a turkey from some weekend warrior who's only done it once. Let me take you through the process so your fried turkey comes out perfect year after year.

We will cover all the secrets to juicy fried turkey and safety tips so you won't have to bother your local fire department because you tried to fry a frozen turkey.

Sure, you could do an oven baked turkey or smoked turkey and yes, I've got amazing recipes for those as well, but if you want to take your holiday dinner to the next level, fried turkey really is the only way to go!!

Why this Fried Turkey is the Best

On Thanksgiving, at my house, it's deep-fried turkey or nothing at all. My family has been frying turkeys since I was a kid, either in the backyard or the parking lot of old RFK Stadium before a Thanksgiving football tailgate.

I've got the battle scars to prove it when it comes to frying turkey, and I came out on the other side as a true master. Just ask the hundreds of thousands who have used my recipe year after year.

Looking for other tasty turkey recipes? Check out one of my personal favorites Butter Injected Grilled Turkey, Texas Smoked Turkey Breast, Spatchcock Smoked Turkey

Deep Fried Turkey Ingredients

With only three ingredients, your deep-fried turkey recipe will be on the table to impress in no time!

• Turkey: I recommend choosing a fresh turkey anywhere in the 12-14 pound range.
• Peanut Oil: 16-20 quarts (3-4 gallons). If you can't find peanut oil, canola oil works, too.
• Salt: 1 tbsp Lawry Season Salt. Kosher salt is acceptable, too. Avoid dry rub, Coarse Black pepper, brown sugar, or seasonings with dry herbs that will burn during frying.

Equipment You Will Need

• Propane burner to cook the turkey.
• Large 30 qt. pot with turkey lowering attachments.
• Fire extinguisher on hand just in case anything goes wrong.
• Cardboard boxes to put on the driveway underneath the burner so I don't get any oil stains on the driveway. Wooden decks or slabs will also work as a substitute.
• Paper towels to help with clean-up.
• Turkey frying kit. You can buy the parts separately or as a bundle. Just make sure you have a burner, a pot, and a stand with a hook to lower the turkey safely.
• Heat-safe gloves to avoid any burns to your hands. I use Cotton gloves with Black Nitrile gloves instead because I have more dexterity.
• Instant-read thermometer to gauge the internal temperature of the turkey.

How to Prep for Deep Frying a Turkey

Thaw the Turkey: Make sure the turkey is fully thawed and drained. Use a paper towel to pat the turkey dry, inside and out. I like to leave the turkey in a plastic container uncovered overnight with paper towels in the bottom.

This will dry the skin and give you a much crispier finished product.

• Seasoning: Season the turkey with Lawry Season Salt. This is best done the night before, known as dry brining. I don't inject or marinate turkeys before frying because liquid and hot oil don't mix.
• Peanut Oil: Fill your pot to the fill line with peanut oil, then place it on your propane burner. Light the burner and bring the heat of the oil to about 325 degrees F. If your pot doesn't have a fill line, a good rule of thumb is never to fill the pot more than ⅔ full.
• Prep the Turkey: Place the turkey lowering attachment through the turkey cavity so it sits upright. Then, use butcher's twine to tie the legs together. You may also tuck the legs underneath the skin at the top of the bird. Next, make a loop around the broadest part of the turkey and tie the wings so that the tips are held against the side of the bird.

What Temperature to Deep Fry Turkey?

Heat your oil to 325 degrees F. before slowly lowering the turkey into the oil. The oil temperature will go down drastically at first. You can lose as much as 100 degrees F. Depending on how powerful the burner is and the wind conditions, it should take about 15-20 minutes for the oil to recover to 325 degrees F.

How to Deep Fry a Turkey

• STEP 1: Lower the turkey into the hot oil. Once the oil temperature reaches 325 degrees F, cut the flame to lower the whole turkey into the peanut oil safely. Use the turkey-lowering attachment and begin slowly lowering the turkey into the oil. The bottom of the turkey will start to sizzle and pop as soon as it touches the oil. Continue to reduce the turkey about 1 inch at a time. This process should take about 30 seconds, so don't rush it.
• STEP 2: Raise the heat and cook. Once the turkey is fully submerged, you can raise the heat back up to medium-high until the oil temperature reaches 275-300 degrees F. Cook for about 30 minutes before checking the internal temperature of the turkey. The oil temperature can drop as much as 70 degrees, so don't be alarmed by the drop. Slowly bring the oil back up to the ideal cooking temperature.
• STEP 3: Check the internal temperature. Check the temperature in the thickest part of the breast and the thickest part of the leg. The turkey is done when the breast has reached 160 degrees F. The leg will be much higher, around 175-190 degrees F, but that's a good thing because dark meat has a higher fat content.
• STEP 4: Remove the turkey from the oil. Once the turkey is fully cooked, slowly remove the bird from the oil and let the excess oil drip off into the pot before transferring it to a piece of cardboard to drain. Let the turkey rest for about 15 minutes. The carryover temperature of the turkey will rise to 165 degrees F or slightly higher.
• STEP 5: Remove the twine. Remove the butcher's twine and carefully slide the turkey off of the metal base.

How Long to Deep Fry a Turkey

At 325 degrees F., your turkey should take about 3-5 minutes per pound, but this can drastically change based on the weather.

I tell people it usually takes between 45 minutes to an hour for the average bird to reach 160 degrees F.

How to Carve Deep Fried Turkey

Once the turkey has rested, transfer it to a large cutting board. There are lots of ways to carve a deep-fried turkey, but I like to start by removing the leg quarters and then the wings.

Once they are removed, I carve off the whole breast in one piece and then slice the breasts individually. You can arrange it on a platter with fresh herbs and cranberries or you can eat it right off the cutting board as my family does.

IMPORTANT Deep Fried Turkey Recipe Tips

Before you fry, make sure to read this 2-3 times. I promise these tips to make a huge difference when frying a turkey.

1. Do not heat the oil over 325 degrees F.
2. Fully thaw and dry off the turkey before frying.
3. SLOWLY lower the turkey into the oil.
4. Fry the turkey for 3-5 minutes per pound and check the internal temperature after about 30 minutes.
5. When you're checking the internal temperature and removing the turkey, TURN OFF THE FLAME!

Fried Turkey Recipe Safety Tips

Remember when I said to read the tips 2-3 times? Well, read these deep-frying safety tips four times. Accidents happen, and I find it's best to always be prepared.

1. Have a fire extinguisher on hand, just in case. If you need to use it, keep a safe distance.
2. Pick a solid-level surface for your turkey fryer setup, such as a driveway. Set up the tank as far away from the pot as the gas line will allow.
3. Oil and water don't mix. So don't use your turkey fryer in the rain.
4. Make sure the turkey is completely thawed to prevent a grease fire
5. Keep the propane tank as far away as possible from the deep fryer

What to Serve with Deep Fried Turkey

There is truly nothing better than the perfect side dish.

• Mashed Potatoes
• Stuffing Waffles
• Cranberry Apple Chutney
• Green Beans
• Cornbread
• Collard Greens

How to Store Fried Turkey

Place the leftover turkey in airtight containers or plastic bags. Typically, turkey can be kept in the fridge for 3-4 days.

You could also freeze your leftover turkey. Place your leftover turkey in plastic wrap inside a freezer bag and place it in the freezer.

This leftover turkey should stay good for up to 3-6 months.

Deep Fried Turkey Recipe FAQs

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