Are you in the mood to try something different this year with your Thanksgiving turkey? Why not try deep frying it this year? Some say a fried turkey is the juiciest, most flavorful, crispy-on-the-outside, delicious bit of poultry ever to cross their lips. This project is packed with thermal critical control points that will determine the safety of the cook and the quality of the finished product—and we have all the tips you need.
We’ll be using the ThermoWorks® Smoke X2™ 2-Channel Alarm Thermometer with an additional 12″ Pro-Series® High Temp Probe so we can measure both the turkey meat and the critical oil temperature on the same device.
Frying a turkey in peanut oil is a fantastic way to get a juicy flavorful bird with crispy skin. But to achieve turkey perfection you need to use the right frying temperature. Here’s a complete guide to frying turkey in peanut oil, including the ideal oil temperature, equipment, preparation, safety tips, and frequently asked questions.
Why Fry A Turkey In Peanut Oil?
Deep frying a turkey produces incredibly moist, tender meat infused with peanut oil flavor. The high heat of the oil crisps up the skin for a crackling crunch Peanut oil is commonly used for frying turkeys because it has a high smoke point of 450°F This allows the oil to withstand the high temperatures needed to fry a turkey without burning.
Peanut oil also has a neutral taste that doesn’t overpower the natural flavor of the turkey. It leaves just a subtle nutty essence.
What Is The Best Temperature To Fry A Turkey In Peanut Oil?
The optimal peanut oil temperature for deep frying turkey is 350°F. This high heat quickly sears the outside of the turkey to lock in juices while cooking the interior to a safe 165°F.
Maintaining a consistent 350°F temperature is crucial. If the oil is too cool under 325°F, the turkey will absorb oil leading to a greasy texture. If the oil is too hot, the exterior can burn before the inside cooks through.
Turkey Fryer Equipment
To fry turkey safely, you need the right equipment:
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Electric turkey fryer – Safer and more convenient than propane. Cooks up to a 20 lb turkey.
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Peanut oil – Has high smoke point. Needs 2-3 gallons to submerge turkey.
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Deep fry/candy thermometer – Essential for monitoring oil temp.
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Meat thermometer – Checks doneness. Turkey is done at 165°F.
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Fryer basket – Lowers and lifts turkey safely.
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Silicone gloves – Protects hands from oil splatter.
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Slotted spoon or tongs – Carefully rotates and maneuvers turkey.
How To Prepare Turkey For Frying
Proper preparation is key for the best results:
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Thaw completely – Ensures even cooking. Thaw in fridge 1 day per 4-5 lbs.
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Remove giblets & neck – Check inner cavities. Discard.
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Dry thoroughly – Blot with paper towels inside and out.
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Trim excess fat & skin – Around neck so oil can fill cavity.
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Season generously – Rub spice mix over and under skin.
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Refrigerate overnight – Allows seasoning to penetrate meat.
Step-By-Step Deep Frying Turkey Instructions
Once your turkey is prepped, it’s time to fry:
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Fill fryer with oil – Peanut oil to max fill line, about 2-3 gallons.
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Heat oil to 350°F – Monitor temp with thermometer.
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Carefully lower turkey – Into hot oil using the fryer basket.
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Maintain oil at 350°F – Regulate heat to keep temp steady.
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Cook 3-4 minutes per lb – For ideal doneness and juiciness.
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Check temp at thickest part – Turkey is done at 165°F.
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Remove turkey and drain – Lift out basket and let oil drip off.
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Rest 10 minutes – Allows juices to redistribute.
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Carve and enjoy! – Slice into juicy, crispy fried perfection.
Turkey Frying Oil FAQs
Here are some common questions about frying oil:
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Can peanut oil be reused? Yes, strain through a fine mesh strainer and store airtight. Good for a few uses.
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What if oil temperature drops? Bring heat back up. Lower turkey slowly to prevent dropping temp.
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How much oil do you need? Figure 1 quart per lb of turkey. So 12-15 lb bird needs 3-4 gallons.
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When should oil be discarded? After 3-4 uses, oil will degrade. Discard if smells or looks off.
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Can other oils be used? Yes, but peanut oil is best. Good alternatives are canola, vegetable, or corn oil.
Turkey Frying Safety Tips
While turkey frying is generally safe, always take precautions:
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Fry outside only on flat, stable surface away from buildings.
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Have fire extinguisher on hand. Know how to use.
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Do not overfill oil past recommended line.
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Use well-insulated potholders or silicone gloves.
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Slowly lower and remove turkey to prevent splatter.
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Monitor fryer at all times once oil is hot. Don’t leave unattended.
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Keep children and pets away from hot oil.
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Completely thaw turkey before frying. No ice crystals.
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Allow oil to cool completely before filtering back into container for reuse.
Frequently Asked Questions About Frying Turkey
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Can you fry turkey indoors? No, only fry turkey outside due to potential fire hazard.
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Do you brine turkey before frying? Brining is optional. It makes the meat juicier but requires drying thoroughly.
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Should you stuff turkey before frying? No. Stuffing increases cook time and uneven cooking. Cook it separately.
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How long does it take to fry turkey? Cook 3-4 minutes per lb. A 15 lb turkey takes 45-60 minutes.
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Can you fry frozen turkey? Absolutely not! Oil splatters dangerously. Always completely thaw.
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How do you dispose of used peanut oil? Allow to cool and pour into sealable container. Check with local recycling center.
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What size turkey fryer do you need? Pick an electric fryer that can handle your turkey size, up to 20 lbs.
Get Perfectly Fried Turkey Every Time
Follow this complete guide to fry a flawless peanut oil turkey. The key is using the right temperature of 350°F for crispy skin, moist meat, and incredible flavor. With the proper preparations and safety steps, your holiday bird will be a fried masterpiece.
Start the Oil Temperature Low
Turkey frying becomes dangerous if the oil spills over the side of the pot, and that happens when there is too much oil in the pot, or if it bubbles too violently. If you’ve used water displacement to accurately measure the amount of oil needed, that safety variable is taken out of the equation.
So what causes bubbling? 3 things: 1) a bird that’s too cold (be sure to thaw it completely), 2) water (pat the bird completely dry), and 3) oil temperature that’s too high when lowering the turkey into the pot. Start with oil heated to 250°F (121°C), slowly lower the bird, then increase the oil temperature to 325-350°F (163-177°C)—do not exceed 350°F (177°C).
Why fry a turkey?
Deep frying your holiday bird will take less time than roasting does. Most turkeys take about 3 minutes per pound to fry. For example, a 14-pound turkey will take about 42 minutes to cook. While your turkey is cooking outside, the oven will be available for baking rolls, pies, and side dishes.
Frying a whole turkey in hot oil can be dangerous, and caution must be observed. Thousands of fires and injuries occur every year due to turkey fryer fires. Hot oil is highly combustible, and the pot of hot oil will be sitting directly over an open flame. Follow these important tips to ensure the safety of your cook.
- Keep a dry-powder, multipurpose fire extinguisher handy at all times. Never use water to put out a grease fire, it will cause the hot oil to spatter, thereby spreading the fire rapidly.
- Take it outside. Set up the turkey fryer more than 10 feet away from your home, covered patio, roof overhangs, and any other building.
- Set up the burner on stable ground, concrete, or asphalt. Not a wood deck.
- Keep fryer away from children and pets.
- Never leave the setup unattended. Stay within a 10-foot perimeter of the hot oil at all times.
- Don’t drink and fry. The process requires full, focused attention.
- Use a thermometer. Temperature control is crucial. Do not allow the oil to exceed 350°F (177°C).
- Thaw turkey completely. The dramatic temperature difference between a frozen turkey and the hot oil will cause furious bubbling and spillage. If oil spills over the pot it can start a fire, cause an explosion, and result in injury and property damage.
- Pat the turkey completely dry with paper towels. Water on the surface will splatter when lowering the turkey. Splatters cause grease fires.
- Turn off the gas completely when filling the pot with oil, lowering the turkey into the hot oil, lifting the turkey out of the oil, or when removing the pot full of oil from the burner.
- Wear an apron or chef jacket, safety goggles, and use heavy duty elbow-length gloves.
