Frying turkey has become a popular cooking method for many families on Thanksgiving and other holidays. While frying produces a delicious, moist, and tender turkey, it’s important to fry the turkey properly to ensure it is fully cooked and safe to eat. The number one rule when frying turkey is to follow the recommended frying times based on the turkey’s weight.
Basic Frying Time Guidelines
The general guideline for frying turkey is 3-5 minutes per pound, depending on the size of the turkey. Here are some basic frying time recommendations:
- 12-14 lb turkey: Frying time 36-70 minutes
- 15-18 lb turkey: Frying time 45-90 minutes
- 19-22 lb turkey: Frying time 57-110 minutes
- 23-26 lb turkey: Frying time 69-130 minutes
Keep in mind that larger turkeys over 15 pounds are harder to properly fry in hot oil, so most experts recommend sticking with smaller turkeys to ensure even cooking and less oil splatter danger. If you do fry a larger turkey, be sure to follow safety instructions closely and increase frying time to at least 5 minutes per pound.
Factor In Thaw Time
It is extremely important that the turkey is completely thawed before frying. Dropping a frozen or partially frozen turkey into hot oil can cause an explosion and dangerous splatter. Be sure to factor in enough thawing time when planning your frying timeline.
The standard thaw time is roughly 24 hours for every 4-5 pounds of turkey weight. So a 15 pound turkey would take 60-75 hours or 2.5 to 3 days to thaw in the refrigerator. You can accelerate the thawing by submerging the wrapped turkey in cold water, which thaws a turkey at a rate of about 30 minutes per pound.
Adjust Times for Less Oil
The standard oil amount for frying turkey is 2-3 gallons, depending on the size of your fryer. If you use less oil than recommended to cover the turkey, you will need to increase cooking time. For every 1/2 gallon less than the recommended amount, add about 5 minutes per pound to the cooking time.
For example, if frying a 15 lb turkey in 2 gallons instead of 3 gallons, increase cooking time to 55-95 minutes (50 minutes base time + 5 minutes per pound for 1/2 gallon less oil). Monitor the internal temperature and visual signs of doneness closely when using less oil.
Elevation and Temperature Factors
Higher elevations and colder outside temperatures can also impact frying times. At higher elevations above sea level, there is less oxygen pressure which causes food to cook slower. As a general guideline, for every 500 feet above sea level, increase cooking time by about 5%.
Colder outside air temperatures will also drop the oil temperature during frying, lengthening the required cook time. When frying in temperatures below 40°F, increase cook times by about 5-10 minutes. Monitor oil temperature closely and adjust heat to maintain a steady 350°F oil temp.
Determine Doneness
While the frying time guidelines are a good starting point, always check multiple indicators of doneness before removing the turkey from the oil:
- Internal temperature – Use a meat thermometer to check the internal temp, which should reach 165°F in the thickest part of the breast and 180°F in the deepest part of the thigh.
- Meat color – The turkey should be golden brown and look fully cooked with no pink or redness visible when pierced or cut.
- Leg mobility – The leg and thigh joints should move easily and twist freely.
- Juices – Cut into the turkey and check that the juices run clear with no traces of pink or red.
If the turkey is not yet fully cooked, return it to the oil for additional frying time. It is better to fry a bit longer than to serve undercooked turkey which poses a food safety risk.
Let Turkey Rest Before Carving
Once the turkey reaches the proper internal temperature and shows signs of full doneness, remove it slowly and carefully from the hot oil. Place the turkey on a sturdy surface and let it rest for at least 20-30 minutes before carving.
The resting time allows the juices to redistribute throughout the turkey after cooking. Cutting into the turkey too soon can cause dryness as the juices run out. The turkey will continue cooking a bit more as it rests.
Summary Chart of Frying Times
As a quick visual guide, here is a chart summarizing the approximate minimum frying times based on turkey size and common adjustments:
| Turkey Weight | Frying Time Per Pound | Approx. Total Time | Adjustments |
|---|---|---|---|
| 12-14 lbs | 3 min | 36-42 min | Add 5 min per lb for higher elevation or cold temp |
| 15-18 lbs | 4 min | 60-72 min | Add 5-10 min for less oil amount |
| 19-22 lbs | 4.5 min | 85-99 min | Increase time for larger birds over 15 lbs |
| 23-26 lbs | 5 min | 115-130 min | Frying large turkeys risky, use caution |
Key Safety Tips
While delicious, frying turkey comes with some inherent safety risks. Here are some key safety tips when deep frying turkey:
- Use an outdoor propane turkey fryer, not electric or indoor fryer.
- Do not overfill oil beyond recommended level for fryer.
- Slowly lower and raise turkey from hot oil using proper lifting equipment.
- Monitor oil temp and keep at 325-375°F range during cooking.
- Wear protective gloves and long sleeves to avoid burns.
- Keep children and pets away from hot oil.
- Have baking soda on hand to douse oil fire flare ups.
- Allow oil to fully cool overnight before disposing.
Tips for Best Results
Follow these tips to achieve the best fried turkey results:
- Select smaller 12-15 lb turkeys which fry evenly.
- Thaw turkey fully in refrigerator 2-3 days before frying.
- Inject turkey with marinade for added moisture and flavor.
- Pat turkey dry before frying to prevent splatter.
- Use a thermometer to monitor oil and turkey temp.
- Fry for full time needed based on weight and conditions.
- Let turkey rest 20+ minutes before carving for juiciness.
Alternate Roasting Times
If deep frying is not an option, turkeys can also be roasted in the oven. The roasting times are slower at lower cooking temperatures. Here are general roasting guidelines:
- 325°F oven: Approximately 15-18 minutes per pound
- 350°F oven: Approximately 12-15 minutes per pound
- 375°F oven: Approximately 10-12 minutes per pound
Always use a meat thermometer to verify the turkey reaches 165°F in the breast and 180°F in the thigh when roasting. Let the roasted turkey rest at least 15 minutes before slicing to allow juices to settle.
Conclusion
When deep frying turkey, the recommended frying time is roughly 3-5 minutes per pound to reach full doneness. Larger birds over 15 pounds, less oil, high elevation, and cold weather may increase frying time needed. Monitor temperature and visual signs of doneness and adjust cooking time accordingly for perfect results. Adhering to safety precautions when deep frying turkey is also critical. With the proper frying guidelines, times, and safety steps, you can enjoy delicious fried turkey without hassle.