How Long to Deep Fry Turkey Necks for Maximum Crunch

How to deep-fry a turkey: The basics

• Gather your supplies and materials. You’ll need a turkey, peanut oil, propane burner, stockpot, frying basket, temperature gauge, meat thermometer, rod, apron, and fire extinguisher.
• Prep the turkey and cooking area by filling the pot with oil, following the directions and guidelines below.
• Fry the turkey carefully to prevent oil spills, grease fires, and injury.
• Remove the turkey, again, without blowing yourself up, burning your house down, or dropping that perfectly cooked turkey on the ground.
• Eat, clean up, and nap.

Warning: If you don’t know already, deep-frying a turkey can be very, very dangerous. You might practice frying smaller items before tackling a turkey or enlist a helper who knows something about deep-frying. Seriously. Improper frying techniques can lead to severe burns and house fires. Don’t be the guy who burns down his neighborhood for a deep-fried turkey.

• One 8- to 14-pound turkey (larger turkeys are difficult to deep-fry)
• 3 to 5 gallons of peanut oil
• 3 to 5 gallons of water
• Your favorite seasoning or marinade

• 1 propane burner and propane tank
• 1 giant stockpot (at least 30 quarts)
• 1 large frying basket, lift hook, or makeshift metal handle
• 1 temperature gauge
• 1 meat thermometer
• 1 large rod for lowering the turkey

• 1 pair of goggles for each cook
• 1 apron for each cook
• 1 pair of gloves for each cook
• 1 fire extinguisher (you never know!)

• Important: Soak the turkey in cold water and make sure it is completely thawed.
• Remove the turkey’s giblets (internal organs) and set them aside. While you’re busy frying, you might have someone make them into a tasty gravy. You should also cut off the protruding tail section and the extra neck skin since these will burn off anyway.
• Find a flat surface on which to fry your turkey. Be sure to do it outdoors, far away from anything that could conceivably catch fire. A concrete driveway or patio is a great place. Do not attempt to fry your turkey on a wooden deck. Set up your propane burner with the propane tank as far from the burner as possible.
• Cut small incisions beneath the wings, legs, and neck of the bird. This will allow oil to drain from the turkey after you’ve finished cooking.
• Super important: One common mistake is filling the pot with too much oil. Upon dunking, the turkey displaces the oil, causing it to overflow and ignite, creating a grease fire of epic proportions. You probably don’t want to spend Thanksgiving at your local burn center — follow these steps to ensure you use the right amount of oil. Before you start pouring oil in willy-nilly, you should:
  • • Place the turkey into your stockpot.
    • Pour water into the pot until the turkey is covered by an inch of water.
    • Remove the turkey from the pot.
    • Score the waterline with a knife or mark it with a food-safe pencil or marker—this will be your oil fill line.
    • The fill line should be no more than 3 inches from the top of the pot. Try to aim for 5 or more inches below the rim. Any higher than that and the oil is liable to boil over and ignite.
• Dump the water and thoroughly clean and dry the stockpot—any remaining moisture will seriously disagree with the oil.
• It’s also important to dry the turkey with paper towels. Once it’s as dry as possible, put it in the fridge for about 20 minutes so it can dry out even more. Remember: oil + water = apocalypse!
• Apply your favorite seasoning or marinade to the turkey. You might rub herbs into the skin or use a marinade injector to get the flavor deep into the meat.
• Pour peanut oil into the stockpot until it reaches your predetermined fill line. Ignite the burner and attach the temperature gauge so the tip is beneath the oil’s surface. Allow the oil to heat up to 375 degrees Fahrenheit. Incredibly important: Never, ever leave your oil unattended while cooking.

• Ensure the turkey is properly secured in the fry basket or lift hook. The turkey’s head — or what used to be its head — should be facing down. Once the oil reaches 375 degrees Fahrenheit, have an assistant help you lower the turkey into the oil.
• Put on your gloves, goggles, and apron.
• Stupendously important: Turn the propane burner off before you dunk the turkey. This will eliminate the possibility of a fire caused by overflowing oil.
• Attach your fry basket or lift hook to a hockey stick or another strong stick or rod.
• Position the turkey in the center of the rod. Have your assistant hold one side of the rod while you grab the other.
• Lower the turkey into oil very slowly to prevent splashing.
• Set your timer for about 3.5 minutes times your bird’s weight in pounds. For example, a 10-pound turkey should cook for 35 minutes.
• After you add the turkey, the oil temperature will drop about 50 degrees Fahrenheit. Turn the propane burner back on high.
• Watch the temperature gauge carefully. Once the oil temperature climbs back to 375 degrees Fahrenheit, turn the heat down so the temperature levels out at 375 degrees Fahrenheit.
• Do not leave your turkey unattended. Watch it constantly during the cooking process to make sure nothing goes awry. Enjoy a beer during this process (but only one!).
• As the end of the cooking time draws near, pull the turkey out just enough so you can stick a meat thermometer into the thickest part of the thigh. If the meat thermometer reads 165 degrees Fahrenheit, you’re done! If not, put the turkey back in and cook for a few more minutes until that temperature has been achieved. Once that happens, you’re good to go!

• You’re ready to take out the turkey once the thigh temperature reaches 165 degrees Fahrenheit.
• Turn off the burner. Seriously, please remember to turn it off.
• Remove the turkey with the same rod (and preferably, assistant) you used before.
• Let the turkey linger over the pot for a minute so the oil can drain out (remember those slits you made?).
• Place the turkey onto a platter with several paper towels.
• Let the turkey sit for about 20 minutes after removing it from the oil, then carve it up.
• You did it! Enjoy your delicious turkey, and be thankful that your face wasn’t burned off.
• Aftermath: After belts are unfastened, dishes are stacked high, and leftovers are stowed in the fridge, it’s time to face reality. You should let the oil cool overnight, then dispose of it or store it for later. If you filter and store your oil properly, you can use it to deep-fry other tasty foods almost indefinitely.

Here’s all you need to deep-fry your bird this year.

Outdoor gas propane cooker

Frying basket

Long-stem fry thermometer

Deep-fry meat thermometer

Peanut oil

Kitchen fire extinguisher

Read this guide and live to tell about your deep-fried turkey

Thanksgiving is just around the corner. Your pint glass is full of pumpkin beer or a warm, hot chocolate cocktail. You toss on your apron, rub your hands together, and smile. It’s turkey time. Let’s assume this isn’t your first rodeo. By now, you can brine a turkey like a pro. Smoked turkey is yesterday’s news. And you’ve tried all the roasted turkey alternatives the world has to offer. You’re ready for something different. Something next-level: Deep-fried turkey.

Looking for a turkey-cooking technique that’s tastier, faster, and more dangerous? Then, you might want to consider learning how to deep-fry a turkey for your Thanksgiving feast. Recommended Videos

Quick and Easy Recipe | Deep Fried Turkey Necks

FAQ

How long does it take to deep fry a turkey neck?

Remove from pot, roll neck pieces in flour, and fry them in 350°F vegetable oil for approximately 35 minutes, or until heated through.

How do you know when turkey necks are done?

If you have smaller ones, reduce the cooking time by 15 minutes. You don’t need a meat thermometer to determine if the turkey neck is finished; once you can easily pierce it with a knife or shred some of the meat off the bone, they’re ready for your belly.

How much time does it take to deep fry a turkey?

Slowly lowering the basket helps prevent the oil from bubbling over. Turn the burner back on. Cook the turkey about 3 to 4 minutes per pound.

Do you deep fry a turkey at 325 or 350?

keep your oil temperature to between 325-350; 2. turkeys 12 lbs and under 2-1/2 minutes per pound, and 12 lbs and over 3 minutes per pound; 3. if your turkey is floating it is overcooked.

How long does it take to deep fry a Turkey?

This is the best part of deep-frying a turkey. Instead of the usual 13 to 15 minutes, fried turkey takes just three and a half minutes per pound. A ten-pound turkey will take 35 minutes; a 12-pound turkey about 42 minutes. Begin checking the turkey for doneness around 30 minutes.

How long do you cook a Turkey in a frying pan?

Using a heavy-duty hook, slowly lower the basket into the hot oil until the turkey is completely covered. Maintain the oil temperature at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound. Have a large platter layered with paper towels ready to hold the turkey when you pull it out of the hot oil.

How do you cook a Turkey in oil before frying?

Pat the turkey dry again just before frying. Turn off the burner and lower the turkey into the oil very slowly. On the big day, when your oil is hot enough for frying (and you’ve taken the chill off the turkey), you’ll want to be prepared to lower the turkey into the oil (wearing your heat-resistant gloves) with control.

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 know if a deep fried turkey is done?

Deep-fried turkey is done when the thickest part of the thigh reaches an internal temperature of 165°F. Testing doneness might require an extra set of hands — one to lift the turkey from the oil and another to use a digital probe thermometer to get a temperature reading. Be sure the fryer burner is turned off before handling the turkey.

Is deep fried turkey good for Thanksgiving?

Deep-fried turkey is a delicious, celebratory way to cook your Thanksgiving meal. Other pluses: Fried turkeys cook twice as fast as traditional roasted turkeys and also free up the oven for essential side dishes. And with frying, you get to sit outside and enjoy the brisk autumn air while the turkey cooks.