Try something new for your Thanksgiving entree and serve deep-fried turkey this year. Once you learn how to deep fry a turkey to a perfect finish of crispy skin and juicy meat, you might never use your oven again.
- Remove the neck and giblets plus any plastic ties or pop-up timers from the turkey.
- Preheat oil in a turkey fryer to 350°F.
- Prepare your desired seasoning rub. (Snag our favorite turkey rub recipes here.) Loosen the skin from the breast and leg areas, and evenly distribute rub on the meat beneath the skin. Season the cavity with any remaining rub.
- Tie legs to the tail with cotton string. Twist wing tips under the back.
- Place turkey, breast side up, in the deep-fryer basket. Slowly lower basket into hot oil.
- Try turkey about 30 minutes (or 3 minutes per pound), maintaining oil temperature as close to 350°F as possible.
- 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.
The Best Temperature for Deep-Frying a Turkey
We recommend frying the turkey in 350°F peanut oil or other vegetable oil for 3 minutes per pound. Take the internal temperature in the meaty part of the thigh (it should register 180°F).
Once it's cooked, learn about the best way to carve a turkey.
Deep-Fried Turkey Safety
When cooking with hot oil—especially in the large amounts required to deep-fry turkey—it's important to always keep safety in mind. Avoid burns and fires this Thanksgiving by following these tips when you're deep-frying your turkey.
- Wear a long-sleeve shirt, pants, thick gloves, and closed-toe shoes while frying.
- Always keep your fryer outside, and be sure that kids and pets are indoors and away from the fryer. Be sure to place your fryer in an open area away from any awnings or overhanging branches.
- Make sure to use the proper tools provided with your frying kit.
- Never fill the oil above the indicated line in your fryer to prevent overflow.
- Be sure your turkey is completely thawed and dry before frying. Never place a frozen turkey in your fryer.
- Always turn the flame off before slowly lowering the turkey into the fryer, and never leave the fryer unattended while cooking.
- Never fry a turkey that is too big for your fryer. As a general rule, select a turkey that weighs 12 pounds or less to fry. If you're serving more people, considering frying two smaller turkeys.