Step 2: Prepare the Turkey Fryer and Heat the Oil – For safety reasons, turkey should always be deep-fried outside. Place the burner on a level area far from the home, garage, swing set, backyard patio, and any other flammable structure, and ensure that youngsters always maintain a safe distance from the fryer.
Clip the deep-fry thermometer to the edge of the pot before placing it on the stove. Fill the pot with peanut or canola oil up to the mark you established earlier; a 12- to 14-pound turkey will use 4 to 5 liters of oil in a 30-quart pot. Turn on the burner, raise the heat to fairly high, and heat the oil to 375 degrees Fahrenheit.
Starting at a temperature of 375 degrees Fahrenheit allows you to momentarily turn off the burner while lowering the turkey into the oil.
Are three liters of oil sufficient to cook a turkey?
How Much Oil Do You Need to Fry a Turkey? – The amount of oil required to fry a turkey depends on the size of your pot and the turkey. Use the maximum fill line on the turkey fryer pot included in the majority of turkey fryer kits to estimate how much oil you need.
- Use 3 to 4 gallons of oil and cook for 32 minutes with a 9-pound turkey.
- Use 4 to 5 gallons of oil and cook for 44 minutes for a 13-pound turkey.
- Use 5 gallons of oil and heat for 47 minutes to cook a 14-pound turkey.
- Use 5 gallons of oil and cook for 50 minutes for a 15-pound turkey.
- Use 5 to 6 gallons of oil and cook for 3 minutes per pound for a 20-pound turkey.
- Use 5 to 6 gallons of oil and cook for 3 minutes each pound for a 22-pound turkey.
For turkeys weighing over 15 pounds, separate the white and black flesh before cooking.
There are few things to consider before, during and after you cook a turkey. Do not purchase the bird too soon: If purchased fresh, store in the refrigerator (40 degrees or below) and consume within 1-2 days. If purchased frozen, it takes 4-5 pounds each day to properly defrost in the refrigerator; for a 12-pound turkey, it will take 2.5 to 3 days to thaw and cook within 1 to 2 days.
Smaller birds are more suitable for frying. The turkey should weigh little more than 12 pounds; alternatively, you can cook breasts, wings, or legs. It must be fresh, fully thawed, and unstuffed. If you purchased a frozen turkey but do not have time to defrost it in the refrigerator before the family meal, try our quick-thaw, water method: dunk the frozen bagged bird in cold tap water and change the water every 30 minutes so that it continues to thaw.
Small packages of meat, poultry, or fish, weighing approximately a pound, may defrost in less than an hour. For entire turkeys, allow approximately 30 minutes per pound. Using this procedure, it will take around six hours to cook a 12-pound chicken. Remember that after the food has completely thawed, it must be cooked immediately.
- Refer to our fact sheet for further details.
- Choose a cooking pot large enough to thoroughly immerse the turkey when working with significant quantities of hot oil.1 to 2 inches of oil should cover the turkey.
- Choose a secure outside place for deep-frying a turkey.
- Heat the frying oil to 350 degrees Fahrenheit.
Very gently and slowly lower the turkey into the heated oil. During cooking, monitor the temperature of the oil using a thermometer. Never leave heated oil unsupervised. Allow roughly 3 to 5 minutes each pound to cook. Upon reaching the anticipated cooking time, remove the turkey from the oil, drain the oil from the cavity, and use a food thermometer to check the internal temperature of the bird to see if it is safely cooked.
DO NOT take the turkey’s temperature while it is immersed in oil. The turkey is safely cooked when the interior region of the thigh, wing, and breast achieves a minimum internal temperature of 165 degrees Fahrenheit. If the turkey has not achieved 165 degrees Fahrenheit in all three spots, return it to the hot oil for further cooking.
At 165 degrees Fahrenheit, take the turkey from the oil and set it on a tray lined with paper towels. The hue of the skin can range from golden to dark brown to nearly black. Allow it to rest for 20 minutes prior to carving to allow the juices to settle.
- Remember to observe the 2-hour rule after supper.
- Turkey and other perishable items should not be left out at room temperature for more than two hours.
- Place leftover turkey in a small container, refrigerate for three to four days, or freeze for extended storage.
- Read for additional information on the suggested cooking oils and times for different kinds of meat and poultry.
If you have any concerns regarding the safe use of leftovers, you may call the USDA Meat & Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety professional at AskKaren.gov Monday through Friday from 10 a.m. to 6 p.m. ET in English or Spanish.
Do you fried a turkey at 325 or 350 degrees Fahrenheit?
Bring the oil to a temperature of at least 375 degrees Fahrenheit in a saucepan (leave enough space for the turkey to be placed in the pot, since too much oil may cause it to overflow) that is large enough to accommodate it. The placement of the turkey will decrease the temperature, and you should maintain 325 degrees.