How To Deep Fry a Turkey Safely – Gear and Steps

The best way to cook a delicious and juicy turkey fast is with a deep frier. Depending on the size of the turkey, you can fully cook a thawed turkey to the perfect 165 degrees in under an hour. In this video, we will walk you through the entire process of deep-frying a turkey, from the gear you need, preparation, and cooking best practices.

Prep Time: 90 Minutes – Including heating the oil
Cook Time: 45 – 70 Minutes – Depending on Turkey Weight

Deep Frying Kit: (Sponsored)
Outdoor Cooking Burner: (Sponsored)
Propane Tank
Cooking Oil: (Sponsored)
Heat Resistant Glove: (Sponsored)
Meat Thermometer: (Sponsored)
Fire Extinguisher: (Sponsored)
Grill Lighter: (Sponsored)
Disposable Baking Trays: (Sponsored)

  1. Measure the amount of oil needed by opening the turkey and placing it inside the cooking pot. Then fill the pot with enough cold water to fully cover the turkey. Then remove the turkey and measure the amount of water that is left in the pot. This is how much oil you will need in the pot.
  2. Thaw the turkey and remove the neck and other pieces added inside the turkey. This is also a great time to season with your favorite rub
  3. Find a safe place outdoors on solid – level ground – away from any buildings or outdoor furniture. Connect the propane tank to the burner, place the pot on the burner and start filling with the required amount of cooking oil.
    (Tip: place the propane tank downwind from the burner. In the event of a leak, this will prevent the propane from traveling to the lit burner.)
  4. Light the burner and bring the oil between 350 and 375 degrees.
  5. Once the oil has reached temperature, shut the gas line off and slowly lower the turkey into the pot. Be patient and persistent. This process will cause a lot of activity and it needs to be done slowly.
  6. Once the turkey is lowered into the pot, turn on the gas and reignite the burner and bring the oil back to the 350 degrees
  7. Allow the turkey to cook for 3 minutes per pound of turkey. Use the meat thermometer to check that the internal temperature has reached 165 degrees. The breast is a great place to check.
  8. Once the turkey is cooked, allow it to stand for 10 minutes before carving.
  9. Bonus: Save the cooking oil for another round. Once cooled, strain the oil and pour it back into the empty containers. You can store it in the fridge for a few weeks to use again.

Share your awesome turkey photos with us! Send images to chris[at]mandatemondays[dot]com.

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