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For cooks with a brazen sense of adventure, the idea of submerging a whole turkey in a cauldron of bubbling oil is understandably exciting. Deep-frying a Thanksgiving turkey certainly has advantages: The technique produces a juicy, flavorful bird with guaranteed crispy, golden brown skin—and the whole process takes less than 2 hours. Plus, all of the action happens outdoors, freeing up oven space for all the holiday side dishes you plan on churning out.
But, there’s no better way to ruin Turkey Day than by setting the bird (and your house) on fire. If this is your first time frying a turkey, don’t just wing it. Our turkey frying guide includes step-by-step instructions and a few essential safety tips so your deep-fried Thanksgiving dinner will go off without a hitch.
So go ahead and fill the oven with sweet potatoes, green beans, and pecan pie; then head outdoors for this quick and easy way to cook your Thanksgiving turkey.
Frying a whole turkey is a delicious way to prepare the centerpiece of your Thanksgiving feast. When done correctly, deep-frying results in a turkey with crispy, golden brown skin enveloping tender, juicy meat. But knowing how much oil you need for your turkey fryer is key to success and safety.
Gallons of Oil Needed Based on Turkey Size
The amount of oil needed depends primarily on the size of your turkey. As a general rule of thumb, you’ll need about 1 quart of peanut oil per pound of turkey. Here are some more specific guidelines:
- 12 lb turkey – 3 to 4 gallons of oil
- 14 lb turkey – 4 to 5 gallons of oil
- 16 lb turkey – 5 to 6 gallons of oil
- 18 lb turkey – 6 gallons of oil
- 20 lb turkey – 6 to 7 gallons of oil
For turkeys larger than 15 pounds it’s best to cut the bird into smaller sections before frying to ensure even cooking.
Using the Displacement Method
While these approximations are helpful, the most accurate way to determine the oil amount is by using the displacement method:
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Place your raw turkey in the empty fryer pot.
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Fill the pot with water until the turkey is fully submerged.
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Remove the turkey and note the water line. This indicates how much oil you’ll need.
The benefit of this method is it accounts for the unique shape and size of each bird. Follow the water line when adding oil to prevent overflow or underfilling.
Fryer Pot Size Matters
The gallons of oil needed will also depend on the total capacity of your turkey fryer pot. For example:
- 30 qt fryer pot – 3 gallons of oil
- 32 qt fryer pot – 3 1/3 gallons of oil
Consider the maximum fill lines on your particular fryer to avoid oil spill overs.
Reusing Turkey Frying Oil
Many home chefs reuse their peanut oil for multiple turkeys to get the most value from their investment. Here are some tips:
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Store oil in a cool, dark place between uses. Refrigerate if not using within a month.
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Oil can be reused 3-5 times if strained and topped off between frying.
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Add fresh oil as needed to maintain proper levels for full turkey submersion.
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Discard oil if it becomes dark, foamy, or has an unpleasant odor.
Reusing oil can impart more flavor but be sure to filter out food particles to extend its life.
Choosing the Right Frying Oil
While you can use other high smoke point oils, peanut oil is the top choice for deep frying turkeys. Here’s why it’s ideal:
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Neutral flavor doesn’t overpower the turkey.
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High smoke point of 450°F.
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Creates a crispy texture.
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Healthy oil that’s low in saturated fat.
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Withstands reuse well when filtered.
Corn, canola, sunflower, or vegetable oil are other acceptable options. Avoid olive oil as its smoke point is too low.
Safety Tips for Turkey Fryers
While incredibly tasty, deep-frying a turkey does come with some risks if proper precautions aren’t taken:
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Monitor oil temperature with a thermometer to prevent overheating.
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Use caution when lowering or raising the turkey to avoid burns.
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Keep children and pets safely away from the hot oil.
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Fry outside only to prevent fire hazards.
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Completely thaw your turkey before frying.
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Don’t overfill the oil past recommended levels.
With the right amount of peanut oil and some safety awareness, you’ll be rewarded with the best fried turkey you’ve ever tasted this Thanksgiving! Let this guide help take the guesswork out of how much oil you need.
Frequently Asked Questions
How do I know if I have enough oil to fry my turkey?
Use the displacement method to find out exactly how much oil you need. Submerge your raw turkey in water in the fryer pot. When you remove the turkey, the water line indicates how much oil to add.
Can I reuse leftover frying oil?
Yes, oil can safely be reused 3-5 times if strained and stored properly after each use. Add some fresh oil each time as needed to maintain levels. Discard if oil becomes dark or has particles.
What’s the ideal peanut oil temperature for frying turkey?
Heat peanut oil to 350-375°F to fry a turkey. Use a thermometer to monitor temperature. Overheating oil leads to a bitter flavor and increases the risk of fire.
How long does it take to fry a turkey?
Frying takes about 3-5 minutes per pound, so a 12 lb turkey will take 36-60 minutes. Larger birds may need to cook in sections. Always check internal temp reaches 165°F.
Can you freeze leftover fried turkey?
Yes, freezer storage is great for fried turkey leftovers. Allow to cool fully then wrap tightly in plastic and foil. It will keep for 2-3 months in the freezer.
How to deep-fry a turkey:
Though the ingredient list for our deep-fried turkey recipe is relatively simple (all you need is a whole turkey and a lot of oil, plus any seasonings you want to add), the process requires very specific equipment. It might be an investment up front, but once you own the whole setup, you can deep-fry your turkey year after year. (You can also repurpose the equipment for a seafood boil come summertime.)Before you get started,
- Always fry your turkey outdoors in an open space away from the house, garage, swing set, backyard patio, or any other combustible structure. Do not attempt to deep-fry a turkey in inclement weather (if rain or snow gets into your fry pot, it could spell trouble).
- Arrange the burner on a flat surface and keep children and pets a safe distance from the fryer at all times.
- Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
- Allow the oil to cool completely (at least a few hours; overnight is better) before moving or disposing of it.
The supplies:
You don’t need an industrial deep fryer to cook your bird, but you will need a specialized turkey-frying kit. Look for these at most hardware and home-improvement stores, or online retailers (we like this one from Amazon). Most turkey-frying kits use propane gas, though some electric models fitted with fryer baskets claim to be safe to use indoors (avoid these; frying a whole turkey indoors runs a greater risk of a grease fire). Make sure your outdoor frying kit includes the following items:
- 30-qt. or larger aluminum pot
- Propane burner with a hose that connects to a propane gas tank and a gauge for regulating the flame
- Poultry rack with a hook for lowering and raising the turkey
- 12″ deep-fry thermometer that clips to the side of the pot to monitor the oil temperature
Gas One Turkey Fryer Propane Burner Complete Kit
- A full propane tank
- A waterproof marker
- A heavy-duty apron
- Long, heavy-duty oven mitts (the kind you might use for grilling)
- An instant-read meat thermometer for checking the internal temperature of the turkey
- A fire extinguisher, in case of emergencies
The turkey: If you’re starting with a frozen turkey, allow it ample time to thaw before beginning the frying process (get our complete guide to thawing a turkey here). If you have a fresh turkey, simply pat it dry with paper towels. Either way, avoid using a wet brine or marinade; excess moisture can lead to splattering when you submerge the bird in the hot frying oil, resulting in dangerous flare-ups.
For most turkey preparations, including frying, we recommend dry-brining for optimal flavor and seasoning. A dry brine can permeate the meat, leading to a juicy, flavorful bird. More importantly, it dries out the skin, encouraging it to crisp and leading to a more controlled frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Keep in mind that deep-fried turkeys should not be stuffed; instead, bake your stuffing in a casserole dish in the oven.
No matter which route you take, remember to remove the giblets from the turkey’s cavity and dry it inside and out. (Excluding the liver, which can be bitter, reserve the neck and any other discarded turkey parts to make turkey stock.)
The oil: You can use any type of oil that has a high smoke point. Canola oil, vegetable oil, grapeseed oil, and peanut oil all work well. How much oil do you need to fry a turkey? For a 12–14-lb. turkey, you’ll need approximately 4–5 gal. of oil. But pots vary in volume, so the method below will help you determine the precise amount you’ll need to fill your particular pot. Remember that the oil level will rise once you lower the turkey; this method factors in the clearance required between the oil’s surface and the top of the pot. Never fill the pot to the brim, which could cause the hot oil to overflow and set the whole thing ablaze.