Before you start
- A whole turkey of 12 pounds or less. (USDA also mentions frying parts, such as breasts, wings or legs, but our sources give no times or checks for parts, so this page covers a whole bird.)[1]
- Completely thawed, and not stuffed. Water and hot oil can cause an explosion.[1][6]
- Take out the neck and giblets.[7]
- Pick a spot outdoors on a solid, level surface, at a safe distance from buildings and anything that burns.[8][2]
- Keep a fire extinguisher close. Wear long sleeves, well-insulated potholders and safety goggles.[9][10]
- Choose an oil with a high smoke point, such as peanut, corn, refined canola, rice or sunflower.[11]
How much oil: the water test
- Put the turkey in the fryer basket in the empty pot and add water until it covers the turkey by 1 to 2 inches.[12]
- Take the turkey out and mark the water line, or pour the water out and measure it. That's how much oil you need.[13]
- Dry the pot thoroughly before any oil goes in, and pat the turkey dry with paper towels so no moisture goes into the hot oil.[14][15][16][17]
The pot must be big enough to submerge the turkey under 1 to 2 inches of oil without spilling over.[18]
Frying
- Heat the oil to 350°F.[2]
- Lower the turkey very slowly and carefully.[2]
- Watch the oil temperature with a thermometer the whole time. Never leave the oil unattended, or near children or pets.[2][19]
- Allow about 3 to 5 minutes per pound.[3][20]
- Lift the turkey out, drain the oil from the cavity, then check the temperature. Never test it while it's in the oil.[4]
- A whole fried turkey is done at 165°F in the innermost thigh, the innermost wing and the thickest part of the breast. If not, back into the oil.[5]
- Drain on a sturdy tray lined with paper towels and let it rest about 20 minutes. The skin can be anywhere from golden to almost black.[21]
Wait for the oil to cool completely before storing it. Strained, covered and refrigerated, it can be reused within one month.[19][22]
A source that differs
Illinois Extension's frying page says to heat the oil to 365 to 375°F and gives 180°F for the thigh and 170°F for the breast. The USDA-authored article we follow says 350°F oil and 165°F. The 180°F and 170°F figures are superseded; 165°F is the current minimum.[23][24][2][5]
Sources
Each quote is a short excerpt shown exactly as printed on the source page. Our checker re-finds every quote on its page before the site is rebuilt; if one can't be found, the site isn't rebuilt and this date doesn't move. How we source and check.
The turkey should be no larger than 12 pounds – or you can fry parts instead, such as breasts, wings or legs. It should be fresh, completely thawed and not stuffed.
Select a safe location outdoors for deep fat frying a turkey. Heat the cooking oil to 350°F. Very slowly and carefully lower the turkey into the hot oil. Monitor the temperature of the oil with a thermometer during cooking. Never leave the hot oil unattended.
Allow approximately 3 to 5 minutes of cook time per pound.
check to see if the turkey is safely cooked by removing the turkey from the oil, draining the oil from the cavity and with a food thermometer, check the internal temperature of bird. DO NOT test the temperature while the turkey is submerged in oil.
The turkey is safely cooked when the turkey reaches a minimum internal temperature of 165°F in the innermost part of the thigh and wing and the thickest part of the breast. If the turkey has not reached 165°F in all three locations, then return it to the hot oil for additional cooking.
Use a completely thawed bird. Read more about thawing. A mixture of water and oil can cause an explosion.
Remove the neck and giblets before starting.
Fryers should always be used outdoors on a solid even surface at a safe distance away from buildings and flammable materials.
Keep a fire extinguisher close by.
When frying a turkey wear well-insulated potholders, long sleeves, and safety goggles to prevent burns from oil spatter.
Aim for oils with a high smoke point such as peanut, corn, refined canola, rice, or sunflower oil.
Start by placing the turkey on the stand or in a basket and lowering it into the cooker. Add water to cover the turkey 1-2 inches.
Remove the turkey and draw a line on the cooker at the water level or pour it out and measure it.
Dry the cooker thoroughly before adding the oil and choose an oil that has a high smoke point.
Be sure to thoroughly dry the pot before filling it with oil.
Be sure to pat your turkey with paper towels to remove any trace of moisture before putting it into the hot oil.
Pat it dry with paper towels and apply seasonings.
select a cooking vessel large enough to completely submerge the turkey without it spilling over. The oil should cover the turkey by 1 to 2 inches.
Never leave hot oil unattended or near children or pets, and wait for it to cool completely before storing.
Deep-fat 8-12 lb. 3-5 minutes per pound in 350º oil
The skin can range in color from golden to dark brown to almost black. Let it rest about 20 minutes before carving, to let the juices set.
The oil can be safely stored in the refrigerator and reused within one month if it has been strained and covered.
The oil should be preheated between 365 and 375°F when adding the turkey to the oil.
The temperature for the inner thigh (dark meat) 180°F and the white meat to 170°F on a food thermometer.