Mastering the Art of Cooking the Perfect Deep Fried Turkey

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Come Thanksgiving or any festive occasion, deep frying a turkey is a favorite cooking method for many The crispy, golden brown skin encasing tender, juicy meat is simply hard to resist! However, deep frying a turkey can seem daunting if you don’t know how to properly check doneness Undercooked turkey poses safety risks while overcooking results in dry, unsatisfying meat. Follow this complete guide to become a pro at frying up the perfect turkey.

Choosing the Right Tools

First, equip yourself with the proper tools. You’ll need:

  • A large stock pot or deep fryer
  • A food thermometer with a high heat probe
  • Thick, insulated cooking gloves
  • A sturdy basket to lower the turkey into the oil
  • A large hook for lifting the turkey out

A thermometer is essential for monitoring oil and internal temperatures. The gloves and tools will protect you from splattering hot oil.

Preparing the Turkey

Only a completely thawed and dry turkey should be fried, as any moisture can cause hot oil to splatter dangerously. Pat the turkey dry inside and out with paper towels. Rubbing it with spices herbs or dry rubs adds great flavor. Injecting the meat with a marinade imparts extra moisture and taste.

Heating the Oil

Peanut, canola or vegetable oil are best for deep frying. Use enough oil to submerge the turkey fully while leaving some headspace. Heat the oil to 350°F – 375°F. Maintain this temperature throughout cooking. If oil gets too hot, the turkey will burn. If too cool, it won’t cook through properly.

Lowering and Cooking the Turkey

Once oil has reached the target temperature, slowly lower the turkey into the pot using the basket. The turkey should be completely submerged. Cook for about 3-4 minutes per pound. A 15 pound turkey will need 45-60 minutes. Rotate the turkey occasionally for even cooking.

Monitoring Temperature

This next step is crucial – use a thermometer to check the turkey’s internal temperature in a few key places:

  • The thickest part of the breast should reach 165°F
  • The innermost part of the thigh should reach 165°F
  • The inner wing should reach 165°F

The turkey is safe to eat once all those points reach the 165°F mark.

Signs It’s Done

In addition to temperature, look for these signs your turkey is fully cooked:

  • The skin is crispy and deep golden brown
  • The meat is tender and juicy when pierced
  • The juices run clear when pierced
  • The legs wiggle freely

Safely Removing the Turkey

Once fully cooked, wear insulated gloves and use the hook to slowly lift the turkey out of the oil. Be extremely careful, as splattering hot oil can cause serious burns. Allow the turkey to drain and cool for 15 minutes before handling.

Letting it Rest

Never immediately carve up a freshly fried turkey. Let it rest for at least 30 minutes first. This allows juices to redistribute for moister meat. Tent it with foil as it rests to retain heat.

Serving Your Masterpiece

Once rested, carve up your perfectly cooked deep fried turkey! Enjoy it on sandwiches or serve it alongside traditional holiday sides. Proper preparation and monitoring ensures delicious turkey that is safely cooked through.

Troubleshooting Common Deep Frying Problems

Turkey is undercooked: Allow it to cook longer, checking the temperature every 5-10 minutes until it reaches 165°F. Do not serve undercooked turkey.

Turkey is overcooked and dry: Unfortunately it cannot be reversed. But you can salvage it by chopping or shredding the meat and dousing it in gravy or sauce.

Oil isn’t hot enough: Allow more time for oil to heat up. Do not add the turkey until it reaches the proper temperature.

Oil is too hot: Carefully remove pot from heat and allow oil to cool slightly before proceeding. Hot oil can ignite!

With the right techniques, you’ll be rewarded with the ultimate tender and juicy deep fried turkey. Just be sure to double check doneness for a safely cooked bird. Happy deep frying!

how do you check if a deep fried turkey is done

How to Fry a Turkey Indoors

A lot of people probably dont know that you can fry a turkey indoors, but indeed you can. I discovered indoor turkey fryers while working on a turkey story for Food & Wine and needed a way to try out a fried-turkey recipe in a test kitchen that had no outdoor space.

I really believe these are a lot safer than the method that you do outside, though there is still some risk because there is a lot of hot oil involved.

To put it simply, it’s a big countertop fryer that can make a lot of fried chicken or clam bakes at home. The price is about twice as much as the outdoor ones, but it’s much more useful because you can deep-fry, boil, or steam many things.

Simply set the turkey in the fryers basket following the manufacturers instructions.

It’s time to put the turkey in the fryer. I use an instant-read thermometer to make sure the oil is hot, even though the fryer has a thermostat and temperature dial.

how do you check if a deep fried turkey is done

When the bird is done, lift it out of the fryer in the basket.

I thought this turkey was just as good as one that was deep-fried outside, and it took about the same amount of time to cook.

how do you check if a deep fried turkey is done

So there you go: two paths to deep-fried-turkey bliss, one, in my eyes, significantly safer than the other. As a wise man once said, now you know, and knowing is half the battle.

Check Your Bird for Ice, Twice

how do you check if a deep fried turkey is done

Another thing you definitely dont want to do is put a wet or icy turkey in hot oil. The result could land you in the hospital, particularly if there are chunks of ice.

Be extra careful with this: even if the turkey looks like it’s completely defrosted, there may still be ice inside, especially between the rib bones. In that hole, there is its own little ice box. The hole may still be very cold even after the rest of the bird has thawed. Before you put the bird in the hot oil, make four sure there is no ice inside. Also, make sure the bird is dry on the inside and out.

how do you check if a deep fried turkey is done

How to Deep Fry A Turkey – Step By Step Guide

FAQ

How do you know when a fried turkey is done?

Cook the turkey about 3 to 4 minutes per pound. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.

Can you overcook a fried turkey?

The key, though, is to pull it when the internal temp hits 145°F (63°C); any higher and you’ll have an overcooked bird. If it’s 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.

How long to cook a deep fried turkey?

A deep-fried turkey typically requires a cooking time of 3½ minutes per pound, so a 12–14-lb. bird should take 40–50 minutes to reach 165°F. If the internal temperature has not reached 165°F, use the stop-and-go method to slowly lower it back into the oil and turn the burner back on to continue cooking.

How do you deep fry a Turkey?

Remove turkey from hot oil and insert a meat thermometer into the meaty part of the thigh. Aim for a meat temperature of 180°F. Once the turkey reaches 180°F, drain the deep-fried turkey on a wire rack. Allow turkey to stand 15 minutes before carving. Test Kitchen Tip: Wondering what type of oil is best for deep frying a turkey?

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.

What temperature should a deep fried turkey be fried?

In our Deep-Fried Turkey recipe, we call for a relatively low frying temperature of 325 degrees Fahrenheit. Heat the oil over high heat and turn the heat off while adding the turkey. Once the turkey is in the oil, maintain the temperature of the oil between 300 and 315 degrees. An average turkey weighs about 15 pounds.

Can you deep fry a Turkey with a thermometer?

Many turkeys are sold with a thermometer inserted into the breast. These plastic contraptions are designed to pop up when the turkey has reached the correct internal temperature to avoid pulling the bird out of the oven when it’s still underdone. But while these can be useful when roasting your turkey, they’re less useful when deep-frying it.

Why do you deep fry a Turkey?

Submerging the turkey in oil keeps the meat moist and tender, locking in its natural juices, which can be quickly lost when it’s roasted. Deep-frying also gives your turkey a deep brown color and a crispy skin, creating a bird that’s as aesthetically pleasing as it is delicious.

Do you drain a deep fried turkey?

All turkeys need rest once they’ve been cooked, but deep-fried turkeys require another step: draining. When you pull the turkey out of the hot oil, it will be covered with cooking fat and incredibly hot.

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