Discover the fastest way to cook your Thanksgiving turkey with our step-by-step guide on How to Deep Fry a Turkey. Your turkey will be juicy, flavorful, and done in no time!
Frying a turkey is the ultimate way to prepare a moist, flavorful and gloriously crispy bird for your next holiday feast. But figuring out exactly how much oil you need can be tricky. Follow this guide for the perfect oil amount and fry time to end up with a perfectly cooked 15 pound turkey.
Why Choose Frying for Your Turkey?
Deep frying is hands down the best cooking method if you’re looking to achieve a turkey with ultra-crispy, golden brown skin surrounding tender succulent meat.
The hot oil quickly sears the exterior, sealing in all the natural juices and flavor. This cooking at high heat also crisps up the skin better than any other technique.
While roasting in the oven does produce a nice bird, it can often dry out the breast meat. Smoking is great for infusing flavor but doesn’t deliver that shatteringly crispy skin
Frying gives you the best of all worlds – moist, flavorful meat and an insanely crunchy exterior that people will rave about.
Picking the Right Size Turkey for Frying
When it comes to frying turkey, bigger is not necessarily better. Overly large birds can be difficult to maneuver and fully submerge in the oil.
The sweet spot for fryer size is between 10 to 15 pounds. A 15 pound turkey is practically perfect – large enough to feed a crowd but not so huge as to cause safety or cooking issues.
Smaller turkeys under 10 pounds tend to cook too quickly while larger birds over 18 pounds struggle to cook through fully before the exterior burns.
For reference, a 15 pound turkey will feed about 10 to 15 people comfortably when served with side dishes.
Stick within this ideal weight range and you’ll have much better frying success.
How Much Peanut Oil Do You Need?
For a 15 pound turkey, you’ll need about 5 gallons of peanut oil to properly fry it. Peanut oil is the best choice for deep frying turkeys because of its high smoke point of 450°F.
General frying guidelines recommend having enough oil for the turkey to be fully submerged with about 2 extra inches of clearance at the top.
For a 15 pounder, having 5 gallons of peanut oil in your deep fryer or stockpot will completely cover the bird with room to spare.
You can technically use other oils like canola or vegetable oil but the smoke points won’t be as high. Stick with refined peanut oil for the best results.
Step-By-Step Guide to Frying a 15 Pound Turkey
Follow these simple steps for fried turkey perfection:
1. Thaw the Turkey Completely
Make sure your turkey is fully thawed before frying. Ice crystals can cause hot oil to splatter dangerously. Thaw frozen birds in the refrigerator for 24 hours per 4 pounds.
2. Remove Giblets and Rinse Turkey
Check the inner cavities and remove the bag of giblets. Give the turkey a rinse under cool water and pat dry completely with paper towels.
3. Inject Marinade for Flavor
Injecting a marinade into the turkey adds delicious flavor to the meat. Try infusing with a combination of chicken broth, spices, and melted butter.
4. Apply Dry Rub
For crispier skin, coat the turkey generously with a dry rub. Use a mixture of salt, pepper, paprika, garlic powder, onion powder and dried herbs.
5. Preheat Oil to 350°F
Heat up your peanut oil in a deep fryer or stockpot. Use a thermometer and bring the temperature to 350°F before adding the turkey.
6. Fry the Turkey For 50 Minutes
Carefully lower the turkey into the hot oil using heavy duty tongs. Fry for approximately 50 minutes, adjusting as needed until the thickest part of the breast reads 165°F.
7. Drain and Let Rest
Remove turkey and let drain on a wire rack or paper towels for 10 minutes before carving. The steam will continue cooking the meat.
8. Dig Into Crispy, Juicy Perfection!
Your golden fried turkey is ready to slice and serve! Enjoy the crispiest skin and most moist, flavorful meat you’ve ever tasted.
Turkey Frying Tips and Tricks
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Use a thermometer to monitor oil temp. Adjust heat to maintain 350°F.
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Injecting marinades adds delicious flavor and moisture.
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For best flavor, brine turkey overnight before frying.
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Slowly lower and raise turkey to prevent hot oil splatter.
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Occasionally rotate turkey for even cooking.
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Excess smoke means oil is too hot. Carefully lower temp.
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Drain fried turkey on a wire rack not paper towels to maximize crispiness.
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Let turkey rest at least 10 minutes before slicing to retain juices.
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Store leftovers covered in fridge for up to 4 days. Reheat thoroughly.
Frequently Asked Questions About Frying Turkey
What size pot do I need to fry a 15 pound turkey?
Look for a pot that holds at least 5 gallons or more and is tall enough for the turkey to be fully submerged with 2 inches of clearance. Quality turkey fryer kits designed for this purpose work best.
Is frying turkey dangerous?
Frying turkey can be dangerous if proper safety precautions aren’t taken. Thoroughly thaw turkey, monitor oil temp, slowly lower turkey to prevent splatter, don’t overfill the pot with oil and carefully watch during cooking.
Can you reuse turkey frying oil?
It’s not recommended to reuse oil more than a couple uses. Each fry will lower the smoke point making it more likely to burn. Discard oil if it looks overly dark, foamy or smells off.
What temperature should you fry a turkey?
Heat oil to 350°F before frying, adjusting heat as needed to maintain this temperature. The high heat crisps the skin while cooking the interior to a safe 165°F.
How long does it take to fry a 15 pound turkey?
Fry a 15 pound turkey for approximately 50 minutes, adjusting time up or down until the breast meat reaches an internal temperature of 165°F. Larger birds take more time.
Enjoy the Juiciest Fried Turkey You’ve Ever Tasted
Crispy, golden fried turkey is easy to make with the right amount of peanut oil and frying time for a 15 pound bird.
Use 5 gallons of oil heated to 350°F and fry for around 50 minutes until the internal temperature reaches 165°F. Follow these guidelines for the best fried turkey your family and friends will rave about for years to come!
What You Will Need
- get a fresh turkey. Figure out how much turkey each person will need, and if the turkey is frozen, make sure it is completely thawed before cooking.
- Peanut oil is a neutral oil that works great for deep-frying a whole turkey. You can find it at your local grocery store.
- Use a basting brush to coat the turkey with butter after it’s done cooking while the meat rests.
- kosher salt: After cooking, sprinkle it on the outside of the turkey to give it more flavor.
- The turkey fryer kit comes with a burner, a large fryer pot lid, a fryer basket, a turkey hanger, and a turkey fryer thermometer. Highly recommend an outdoor fryer.
- The propane tank—make sure there is enough gas for the whole cooking process.
- A turkey is fully cooked when the temperature inside the thickest part of the meat reaches 165 degrees F (74 degrees C).
How to Deep Fry a Turkey
Adding the peanut oil to the large pot and heating it to 375 to 400 degrees F (do NOT go over 400 degrees F) is the first step in this simple recipe.
At this point, make sure the turkey’s legs are not stuck together and put it in the fryer basket. Slowly lower the basket with the turkey inside into the hot oil using the metal tool that comes with the fryer kit. If you move too fast the oil might boil over the top of the pot. Take your time!.
Make sure the turkey is fully submerged in oil. Put the cover on top and let it cook for 3 1/2 minutes per pound or until it reaches an internal temperature of 165 degrees F (use an instant-read thermometer) at the thickest part of the breast or thigh.
