Deep frying a turkey leg produces irresistibly crispy skin enveloping tender, juicy meat in a fraction of the time it takes to roast a whole turkey. Figuring out the right frying time is key to perfection. Undercooking leaves raw meat while overcooking dries it out. Follow this guide to discover how long to deep fry a turkey leg for the ideal texture and taste.
Why Deep Fry a Turkey Leg?
Deep frying is a quick and delicious way to cook turkey legs. The hot oil sears the exterior, sealing in moisture. The result is a crispy, golden brown exterior with succulent meat inside.
Compared to roasting a whole turkey which takes hours frying just the legs cuts cook time significantly. Other benefits include
- Juicy, tender meat
- Crunchy, flavorful skin
- Infuses seasoning into the meat
- Fun fair or festive food
- Less oil than frying a whole bird
Turkey legs are also cheaper and more readily available than a full turkey You can cook them fresh, frozen, brined, or marinated
How Long Does it Take to Deep Fry a Turkey Leg?
The exact frying time depends on a few factors, but most turkey legs take 12-15 minutes to reach the ideal doneness. Legs weighing around 1 pound take about 12-13 minutes at 350°F. Larger or meatier legs may need 14-15 minutes.
Smaller legs around 3/4 pound may only need 10-11 minutes Extra large 1 1⁄2 pound legs can require 16-18 minutes Monitor doneness with a meat thermometer for the best results,
Oil Temperature
Frying at a higher oil temp of 375°F will reduce cook time by a few minutes compared to 350°F. But be careful as temperatures above 400°F can burn the exterior before fully cooking the interior.
Thawed vs Frozen
Completely thawed legs fry more quickly and evenly than frozen. Frozen legs can take up to 50% longer since the cold meat lowers the oil temperature. Always thaw turkey completely before frying.
Brined or Marinated
Brining or marinating adds flavor but can increase fry time slightly since the meat absorbs moisture. Pat turkey legs very dry after brining and before cooking.
Pro Tips for Perfectly Fried Turkey Legs
Follow these expert tips for the best deep fried turkey legs:
- Use a thermometer to monitor oil and internal temperatures. This prevents under or overcooking.
- Allow legs to thaw completely before frying for even cooking.
- Dry legs thoroughly with paper towels before frying. Excess moisture causes spatters.
- Fry in batches of 2-3 legs to prevent overcrowding. This maintains oil temperature.
- Flip legs over halfway during frying to promote even cooking.
- Adjust heat to maintain oil at 325-375°F. Consistent temperature is key.
- Insert a thermometer in the thickest section to check for 165°F doneness.
- Let fried legs drain on a rack before serving. This crisps the skin.
- Allow to rest 5 minutes before eating. Carryover cooking finishes the center.
By following these simple tips and frying each leg for 12-15 minutes, you will achieve the ideal crispy exterior and perfectly cooked interior every time.
Step-by-Step Frying Instructions
Frying turkey legs is easy if you follow these straightforward steps:
Ingredients
- Turkey legs, thawed if frozen
- Peanut, vegetable, or canola oil for frying
- Seasonings of choice
Directions
- Pat legs dry thoroughly with paper towels. Apply seasonings evenly.
- Clip a frying thermometer to a heavy pot and add oil to a 4-6 inch depth.
- Heat oil to 350-375°F over medium heat. Use propane burner for outdoor frying.
- Carefully add legs to hot oil using tongs. Fry for 6-8 minutes.
- Flip and fry 6-8 minutes more until deep golden brown.
- Check temperature by inserting a thermometer into thickest area. Cook to 165°F.
- Drain fried legs on a wire rack or paper towels. Sprinkle with seasoning if desired.
- Allow legs to rest 5 minutes before serving. Enjoy!
Frying turkey legs is quick and easy. In around 12-15 minutes, you can have tender,juicy meat wrapped in crispy, flavorful skin. Monitor oil and internal temperatures closely and adjust fry time accordingly for the best results.
FAQs About Deep Frying Turkey Legs
How do you know when turkey legs are done frying?
Turkey legs are fully cooked when they reach an internal temperature of 165°F. The skin will be a deep golden brown. Use a meat thermometer to check the temperature.
Can you overcook turkey legs by deep frying?
Yes, it’s possible to overcook turkey legs if fried for too long. Once the internal temperature exceeds 165°F, the meat will start to dry out. Overcooking also makes the skin rubbery.
Do you put turkey legs in cold or hot oil?
Always lower turkey legs gently into hot oil heated to the proper frying temperature. Cold oil will soak into the meat, making it greasy. Hot oil sears the skin, sealing in juices.
Can you fry turkey legs from frozen?
It’s safest to completely thaw turkey legs before frying. Frozen legs will lower the oil temperature significantly. For even cooking, thoroughly thaw legs in the fridge 1-2 days before frying.
How many turkey legs fit in a turkey fryer?
Most 5-6 quart turkey fryers can accommodate 3-4 average sized turkey legs without overcrowding. Fry legs in batches to maintain oil temperature. Don’t overload the fryer.
What oil is best for frying turkey legs?
The best oils for deep frying turkey have high smoke points. Peanut and vegetable oil are ideal choices. Avoid oils that smoke at low temperatures. Always filter oil between uses for the best flavor.
Get Crispy, Juicy, Deep Fried Turkey Legs
When cooked for the right amount of time at the ideal temperature, deep fried turkey legs are crunchy on the outside, tender inside, and full of flavor. For the perfect texture, fry 1 pound legs for 12-13 minutes at 350°F until they reach 165°F internally. Larger legs may need a couple more minutes. Use a thermometer, fry in small batches, and follow these simple steps for irresistible deep fried turkey legs every time.
How Big of a Turkey Can I Fry?
Both the indoor and the outdoor fryers I used claimed that they could handle up to an 18-pound bird. I recommend staying well below that maximum size.
First, smaller birds will cook more evenly, and frying a large bird increases the risk of burning the skin before the center cooks through. Second, in my tests, I found that 18-pound birds can create problems in both types of setup. In the case of an outdoor rig, they run the risk of an oil spillover, even if youve properly measured the oil and have it below the maximum-fill line on the pot. In the case of the indoor fryer, an 18-pound turkey can get stuck and jam the rotisserie mechanism.
My advice is to not go over a 15-pound turkey in fryers that claim an 18-pound maximum.
Why Deep-Fry a Turkey?
Seriously, though, the main reason is that its a method that can deliver an incredibly juicy bird with the crispiest skin imaginable. Im talking potato-chip crisp.
Some people will tell you that its also faster than any other method. Thats true if you count only the cooking time (under an hour, even for a large bird), but if you factor in oil-heating time and cleanup, its really not any quicker than putting the turkey in an oven. And in some respects, its a much bigger pain in the ass, unless you love dealing with a ton of used fry oil—no, you cant pour it down the drain.
Its also, in my experience, a somewhat forgiving method: Even if you overcook your bird—which I dont recommend—Ive found that it comes out juicier than an equally overcooked roast turkey. Ive accidentally taken a deep-fried turkey to the shockingly high internal temperature of 210°F (99°C), and, while I certainly wouldnt say the result was desirable, it wasnt as dry as Id expected.
The key, though, is to pull it when the internal temp hits 145°F (63°C); any higher and youll have an overcooked bird. If its pulled out of the oil when the coldest part of the breast has reached 145°F, the final internal temperature will reach 155°F (68°C), which will give you moist and juicy results.
However, if you like making gravy from drippings, and if you like the smell of a roasting bird wafting through the house, youre better off not deep-frying, since the method produces zero drippings and smells distinctly of a fry shack.