How Long to Deep Fry Turkey Thighs for Maximum Juiciness

Deep frying turkey thighs results in crispy, golden skin encasing tender juicy meat. But to achieve the ideal texture it’s important to fry the thighs for the right amount of time. Undercooking leaves raw meat while overcooking leads to dryness. So what’s the perfect frying time?

The General Guideline

The general guideline for deep frying bone-in, skin-on turkey thighs is to fry for around 4 minutes per pound at 350°F oil temperature.

For example, if turkey thighs weigh 1 pound each, fry for 4 minutes. For 2 pound thighs, fry for 8 minutes. Allow 12 minutes for 3 pound thighs.

This frying time allows the meat to cook through fully to a safe internal temperature while keeping the interior moist. Thicker cuts may need a little extra time. Use an instant read thermometer to check doneness.

Monitoring Temperature

A deep fry or candy thermometer is crucial for monitoring oil temperature during frying. The oil must remain close to 350°F for proper crisping and browning. If it dips too low, the thighs will absorb oil and turn out greasy.

An instant read thermometer should also be used to check thigh temperature. Insert it into the thickest section, away from bone, until it registers 165°F internally. This ensures the thighs are fully cooked for food safety.

If thighs need a little extra time, fry in 1-2 minute increments to avoid overcooking. Remove thighs immediately when 165°F is reached.

Preparation Tips

Proper preparation is key for achieving the best results when deep frying turkey thighs:

• Pat thighs very dry – This helps the skin get ultra crispy in the hot oil.

• Season generously – For maximum flavor, use a dry rub, marinade or brine.

• Use a light breading – A thin layer of flour, cornmeal or batter is ideal. Too thick of coating falls off.

• Allow oil to reheat – Bring oil back to 350°F between batches to maintain temperature.

• Fry in manageable batches – Avoid overcrowding for even cooking.

• Blot fried thighs – Drain on paper towels to remove excess surface oil.

• Check for doneness – Use a thermometer to confirm 165°F internal temperature.

Step-by-Step Frying Instructions

Follow this simple process for crispy, golden, juicy deep fried turkey thighs:

1. Rinse and pat thighs very dry. Season all over with a dry rub or marinade. Let sit 15-30 minutes.

2. Prepare breading station – Place flour or cornmeal in shallow dish for dredging. Make a light batter if desired.

3. Heat at least 4 inches oil to 350°F in deep fryer or heavy pot. Use a deep fry thermometer.

4. Lightly coat thighs in flour, shaking off excess, or dip in batter.

5. Lower thighs carefully into hot oil without overcrowding basket. Fry for 4 minutes per pound.

6. Remove thighs with tongs or slotted spoon and drain on paper towel-lined platter.

7. Check internal temp, frying 1-2 minutes more if needed to reach 165°F.

8. Allow oil to reheat to 350°F between batches. Repeat steps 4-7 until all thighs are fried.

9. Sprinkle with additional seasoning or dipping sauce if desired. Enjoy hot!

Choosing a Frying Oil

Opt for a high-quality frying oil with a smoke point above 400°F. Good options include:

• Peanut oil – Has a neutral flavor that won’t overpower the turkey.

• Canola oil – Another mildly flavored oil perfect for frying.

• Vegetable oil – An affordable, all-purpose option.

• Lard or tallow – Provides authentic flavor for Southern-style fried thighs.

Avoid olive oil, which can burn and smoke at high frying temperatures. Always use fresh, high-smoke point oil for the best results.

Serving Suggestions

Deep fried turkey thighs pair nicely with all kinds of sides:

• Macaroni and cheese or potato salad for comfort food flair.

• Collard greens, black eyed peas or baked beans for Southern tradition.

• Coleslaw or a fresh garden salad to balance the rich meat.

• Cornbread, biscuits or dinner rolls for soaking up juices.

• Mashed or roasted potatoes for heartiness.

For extra zing, try dipping thighs in barbecue sauce, ranch dressing or honey mustard. However you serve them up, juicy deep fried turkey thighs are sure to satisfy!

FAQs About Deep Frying Turkey Thighs

What oil temperature should be used?

The optimal oil temperature for frying turkey thighs is 350°F. Maintain this heat to achieve crispy skin and fully cooked meat.

How do you bread turkey thighs for frying?

A light coating of flour, cornmeal or batter is perfect. Avoid thick bready layers which can impede browning.

Can you reuse oil after frying turkey?

Yes, oil can be reused if strained and unburnt. Store in cool, dark place and check quality before reusing.

What if turkey thighs don’t fit in fryer?

Cut larger thighs into smaller pieces if needed to fit in fryer basket. This allows even cooking.

Is it better to bake or fry turkey thighs?

Frying makes the skin crispy while retaining juiciness. Baking at 350°F gives tender meat but drier skin.

What’s the minimum oil amount needed?

Use at least 4 inches of oil in your deep fryer or pot to sufficiently cover and cook the thighs.

Can you deep fry frozen turkey thighs?

No, always thaw turkey thighs fully before frying. The moisture content of frozen thighs is dangerous.

When deep frying turkey thighs, allow around 4 minutes per pound at 350°F for the best results. Monitor oil temp, bread lightly, fry in batches and use a thermometer to confirm doneness. Perfectly fried turkey thighs are crispy, golden and juicy every time!