Deep frying a turkey is a popular cooking method that results in a juicy, crispy, and flavorful bird. But is it possible to deep fry a 20 lb turkey safely? The short answer is yes, with the right equipment and technique, you can absolutely deep fry a turkey up to 20 lbs.
Is Deep Frying a 20 lb Turkey Dangerous?
There are some safety concerns when it comes to deep frying larger turkeys. The main risks are:
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Oil spillover – With a larger turkey, there is more chance for oil to bubble up and spill over the sides of the pot. This can cause serious burns and is a fire hazard.
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Undercooking – A 20 lb turkey will take longer to cook than a smaller bird. If it’s not cooked long enough you run the risk of serving undercooked poultry.
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Difficulty lowering turkey – A 20 lb turkey is heavy and unwieldy. Lowering it slowly into the hot oil takes strength, coordination, and patience. Rushing this step can be dangerous.
As long as the proper precautions are taken, deep frying a 20 lb turkey is no more dangerous than a smaller one. But extra care must be taken at each step.
Equipment Needed to Deep Fry a 20 lb Turkey
To safely deep fry a 20 lb turkey, you need the right gear
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Turkey fryer pot – You’ll need an extra large turkey fryer, at least 8 gallons in capacity. The turkey must be completely submerged in oil.
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Propane burner – Choose a high BTU outdoor propane burner to heat up the oil quickly and maintain an even temperature.
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Meat thermometer – Check the turkey’s internal temp to make sure it reaches 165°F. Test in a few places for accuracy.
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Lifting rig – A strong turkey lifting rig helps safely lower and raise the heavy turkey. No makeshift hooks!
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Thick frying gloves – Protect your hands and arms when handling the pot of hot oil. Leather welding gloves work well.
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Long utensils – Use long handled tongs and spoons to maneuver the turkey in the oil. Keep your hands away from the hot oil.
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Propane tank – Make sure you have a full propane tank. It takes a lot of fuel to heat up oil for an extended period.
How Much Oil do You Need for a 20 lb Turkey?
Figure about 1 quart of peanut oil per pound of turkey. So for a 20 lb bird, you’ll need roughly 20 quarts or 5 gallons of oil. It’s better to have too much oil than not enough. The turkey must be fully submerged, so watch the oil level as it displaces when you add the turkey. Have extra oil on hand just in case.
Step-by-Step Guide to Deep Frying a 20 lb Turkey
Follow these steps for deep fried turkey success:
1. Thaw the Turkey Completely
- Leave the turkey in the fridge for 24 hours per 4-5 lbs. A 20 lb turkey may take 4-5 days to thaw.
- The turkey must be fully thawed all the way to the cavity. No frozen spots!
- For quicker thawing, place the wrapped turkey in a sink of cold water, changing the water every 30 minutes.
2. Dry the Turkey and Remove Giblets
- Pat the turkey dry inside and out with paper towels.
- Remove the giblets from both front cavities.
- Dry thoroughly – any water will cause hot oil to splatter dangerously.
3. Inject the Turkey with Marinade
- Using an injection syringe, inject turkey all over with a marinade or broth.
- This keeps the meat juicy and adds lots of flavor.
- Try injecting with a Creole butter and chicken broth mixture.
4. Rub the Turkey with Seasonings
- For even more flavor, rub down the turkey with dried spices and herbs.
- Try a combination of paprika, garlic powder, salt, pepper, thyme, and oregano.
- Rub it all over the skin and underside.
5. Set Up the Fryer Outside on a Level Surface
- Place the propane burner and turkey fryer on a level spot free of debris and overhanging branches.
- Make sure there are no kids or pets around. Use caution on windy days.
6. Add Oil and Heat to 350°F
- Pour oil into the empty turkey fryer pot until full. For a 20 lb turkey you’ll need about 5 gallons.
- Heat the oil to 350°F monitored by a kitchen thermometer. This takes 30-45 minutes.
7. Prep the Turkey Lifting Rig
- With clean hands, insert the hook end of the lifting rig into the turkey cavity.
- Use a metal skewer to secure it in place through the hole in the rig and turkey cavity.
8. Test the Oil Temp and Slowly Lower the Turkey
- Double check the oil temp before lowering the turkey. It must be 350°F.
- Slowly lower the turkey into the hot oil, being careful not to splash.
- The turkey may float back up at first before sinking down.
9. Fry the Turkey for 3-4 Minutes Per Pound
- For a 20 lb turkey, fry at 350°F for 60-80 minutes, checking often.
- Use the meat thermometer to verify the internal temp reaches 165°F in the thickest part.
- If the temperature drops below 330°F, carefully raise the heat.
10. Remove Turkey and Let Rest Before Carving
- When done frying, slowly lift out the turkey and let drain over the pot briefly.
- Transfer turkey to a large pan and let rest 30 minutes before carving.
- The turkey will finish cooking as it rests.
11. Clean Out the Fryer Oil While Still Hot
- Carefully strain out any debris from the cooking oil while still hot.
- Store oil in sealed containers for reuse. It keeps for 4-6 months in the fridge.
- Wipe turkey fryer dry. Scrub with hot water if needed.
And that’s it! With the right gear and precautions, you can absolutely deep fry a turkey up to 20 lbs for your holiday feast or anytime. Just take it slowly, follow safe practices, and enjoy incredibly moist and delicious smoked turkey. Gobble gobble!
Watch Now: Everything You Should Know About Injecting Your Turkey
Once your turkey has finished marinating, its time to prepare your fryer. Follow these steps for the tastiest and safest results.
- The turkey stand that comes with your turkey deep fryer is meant to be put inside the turkey. Put the stand’s loop through the turkey’s neck and out of its body through the legs. Tie legs together with a piece of string.
- Pour oil into the pot, using the water fill line. Choose a good cooking oil with a high smoking point (450°F is ideal), like peanut or canola oil.
- Use the clip that came with your turkey fryer to attach the thermometer to the top of the pot.
- Light the outdoor cooker, beginning with a low flame. The flame should be slowly raised until the oil reaches a temperature of 325 to 350 degrees Fahrenheit.
Do NOT leave the cooker unattended. If it is windy outside, you may need to change the temperature setting more than once to keep the oil at the right temperature. It will take at least half an hour for the oil to reach the correct temperature.
Preparing Your Turkey
Your turkey should be dry and have an empty cavity (now that youve removed the neck and giblets). Now, its time to prepare your turkey for cooking. You might want to season the skin of the turkey with a rub, but you’ll also want to inject the turkey with a spicy marinade to make it very juicy and tasty.
- First, get a marinade sauce and an injector or make them yourself. Injectors and different marinade sauces can be found in the herb and spice aisle of most grocery stores (check prices).
- If you want every bite of turkey to taste great, make sure you inject the marinade evenly.
- For the best flavor, marinate the turkey in the fridge for at least two hours, or even overnight.
- After marinating the turkey, DO NOT leave it on the counter, and DO NOT use the marinade again.
1:30
How to Deep Fry a Whole Turkey – Step by Step Tutorial by @BigPaulOnTheGrill
FAQ
Is a 20lb turkey too big to deep fry?
How long does a 20 pound turkey take to deep fry?
What is the biggest size turkey you can deep fry?
How safe is it to deep fry a turkey?
How much oil to deep fry a 20 pound turkey?
A: You will need about 5 gallons of oil to deep fry a 20 pound turkey. The oil should be at least 3 inches deep in the fryer. Q: What type of oil should I use to deep fry a turkey? A: The best type of oil to use for deep frying a turkey is peanut oil. Peanut oil has a high smoke point and will not impart any flavor to the turkey.
How do you fry a 12 lb Turkey?
Add a neutral oil with a high-smoke point to the pot up to the fill line you made earlier (you’ll need about 4–5 gal. to fry a 12–14-lb. turkey in a 30-qt. pot). If you spill any oil on the side of the pot, wipe it off with a rag. Turn the burner on and adjust the heat to medium-high.
How do you deep fry a Turkey?
Here are a few tips for deep frying a turkey: * Use a high-quality oil that has a high smoke point, such as peanut oil or vegetable oil. * Make sure the oil is hot enough before adding the turkey. If the oil is not hot enough, the turkey will not cook evenly and may not brown properly. * Be careful when adding the turkey to the hot oil.
How do you Dry a fried turkey?
Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying. Turn off the burner and lower the turkey into the oil very slowly.
How do you lower a Turkey in a fryer?
To prevent hot oil from overflowing when you lower the turkey, you’ll need to measure your pot’s fill level before frying. To do this, place the turkey in the empty, cool fryer pot and fill the pot with water until the turkey is fully submerged, with water rising about 2″ above the bird. Remove the turkey from the pot and set it aside.
Which oil should I use for deep frying a Turkey?
A: The best type of oil to use for deep frying a turkey is peanut oil. Peanut oil has a high smoke point and will not impart any flavor to the turkey. You can also use vegetable oil or canola oil.