How long to fry a 10 lb turkey

• For best results, choose a turkey weighing less than 15 pounds (less than 6.8 kg).
• If you are using a frozen turkey, be sure that the turkey is totally thawed before immersing it in the oil. If the turkey is still frozen, the oil can spill over the top and be dangerous.
• First, remove turkey from wrapper. Rinse with cool water and be sure to remove giblets and neck from the cavities.
• If marinating, inject or season at this point. Place turkey into another large bag, and return to the refrigerator for 4 to 24 hours.
• Before cooking, ensure that the turkey is dry by patting with paper towel, both inside and out. Excess moisture on, or in, the turkey will cause the oil to splatter.
• DO NOT STUFF YOUR TURKEY.
• Turkey Deep-Fryers are available for purchase at barbeque and hardware stores across Canada. A large canning pot could also be used over a propane burner.
• Be aware that the sides and handles of the fryers can become dangerously hot.
• DEEP FRYING SHOULD ONLY BE DONE OUTDOORS AND NEVER ON WOODEN DECKS OR INSIDE A GARAGE.
• To measure the correct amount of vegetable oil:
  1. Place turkey in empty deep fry vessel.
  2. Fill vessel with water until turkey is completely submerged.
  3. Remove turkey and completely dry all moisture off surface of turkey as described above.
  4. Submerge a measuring stick into water to measure height of the water in the vessel. Mark the measuring stick at the watermark.
  5. Dispose of water.
  6. Stand measuring stick upright in empty vessel and fill vessel to marked point with vegetable oil.
• Preheat oil to 400°F (204°C). The optimal temperature for deep-frying is 375°F (190.5°C); if the temperature is not hot enough, the turkey will absorb more oil and may taste greasy. It is best to use a thermometer to ensure accuracy. The temperature of the oil will drop appropriately as the cold turkey is immersed. Vegetable oil is recommended.
• Using oven mitts and long-handled utensils, CAREFULLY lower the turkey into the oil. The turkey should be totally immersed in the oil to ensure even cooking.
• A 10 lb (4.5 kg) turkey takes approximately 35 minutes to cook. To check for doneness, insert a meat thermometer into the thigh. The optimum temperature is 170°F (77°C).
• At this point, remove your golden brown turkey from the oil, ensuring that the oil is drained from the cavity. Place on a rack and cover with foil. Let the turkey stand for at least 20 minutes to allow it to finish cooking and also to allow the juices to set. This is a very important procedure … don’t rush or skip it.

A turkey fryer kit comes with a deep, high-volume pot, a poultry rack, and an outdoor burner. With a commercial turkey fryer, it's very easy to fry a large turkey.

Deep Fried Turkey Video

Check out our video tutorial to learn how to deep fry a turkey outdoors with a turkey fryer kit:

What Do I Need to Fry a Turkey?

Before you get started, you'll need to gather the following materials:

• Turkey, thawed with giblets removed
• Frying oil (choose an oil with a high smoke point)
• Dry rub or marinade
• Turkey fryer, which should include a stock pot, rack, stand, propane tank, skewers, probe thermometer, and injector
• Paper towels
• Kitchen shears
• Oil thermometer
• Gloves, goggles, long-sleeved clothing
• Fire extinguisher

Steps to Deep Fry a Turkey

Below, we provide a deep fried turkey recipe. Before beginning, read through the manual for your deep fryer kit and follow all recommendations.

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  1.

  Keep the flame low until the pot is on the burner. Once you've filled the pot with oil, place it on top of the burner. Now you can turn up the heat to make the flame bigger.

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  2.

  Attach an oil thermometer to the side of the pot and preheat the oil to 350 degrees Fahrenheit. The tip of the thermometer needs to be submerged in oil and shouldn't touch the side of the pot.

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  3.

  Pat down the turkey with paper towels to remove excess moisture.

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  4.

  Using your kitchen shears, remove excess fat and cut slits in front of each leg.

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  5.

  Using a dry rub, marinade, or a combination of both, add your selected seasonings to the turkey.

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  6.

  Place your turkey on the lifter and attach the hook. Remove the thermometer from the fryer before lowering the turkey into the pot. Re-attach it to the pot once your bird is in.

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  7.

  With safety equipment on, slowly lower your turkey into the fryer pot. This process should take about a minute.

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  8.

  Let the turkey cook for about 3 1/2 - 4 minutes per pound.

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  9.

  Slowly remove your turkey from the fryer, so the extra oil can run off.

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  10.

  Check the temperature of the turkey using a probe thermometer. Its internal temperature should be at least 165 degrees Fahrenheit.

When you’re finished, place the turkey in a pan or on paper towels. Just like you would rest a steak, rest the cooked turkey for 20-45 minutes to ensure it reabsorbs its juices. Check out our turkey carving tutorial to learn how to cut up your fried tuirkey the easiest way.

Turkey Fryer Safety Tips

Without the right preparation, deep frying a turkey does come with potential hazards. Follow our safety suggestions to help prevent fires, combustion, and oil spills.

• Thaw the turkey. Thaw the turkey completely using a food-safe method. Remove all giblets and drain the cavity before frying. If water or slush is left behind, the oil may bubble or splash when the turkey is placed in the pot.
• Provide ample time. Thawing takes around 24 hours for every four to five pounds.
• Set up the fryer in a safe place. Always make sure the fryer is on a flat surface that’s far enough away from any flammable objects, such as wood decks, trees, and buildings.
• Check the internal temperature. The internal temperature of a fried turkey must be a minimum of 165 degrees Fahrenheit.
• Use PPE. Wear protective clothing, including gloves, goggles, and long-sleeved shirts.

• Do not stuff the turkey before frying it. Stuffing cooked inside a fried turkey isn't safe for consumption.
• Do not overfill the fryer. Adding too much oil to your fryer can lead to spillovers.
• Do not let the oil overheat. Most oils should stay around 350 degrees Fahrenheit.

Deep Frying a Turkey FAQ

Below we go through some of the most common questions that arise when deep frying a turkey.

How Long Does It Take to Deep Fry a Turkey?

The general rule of thumb for deep frying a turkey is to cook it for 3 1/2 - 4 minutes per pound.

How Long Do You Deep Fry a 20 lb. Turkey?

Since turkeys should be deep fried for 3 1/2 - 4 minutes per pound, a 20 lb. turkey will take 1 hour and 10-20 minutes.

What Is the Right Temperature for Deep Frying a Turkey?

For a deep fried turkey, the oil should be preheated to 350 degrees Fahrenheit, and the internal temperature of your turkey should reach at least 165 degrees Fahrenheit.

Where Should You Check a Turkey's Temperature?

The best place to check the temperature of a turkey is in the meatiest part of the thigh. This is one of the thickest parts of the turkey and also cooks slowly. If this portion of the thigh is at the right temperature, then the rest of the turkey will be as well.

How Much Oil for a Turkey Fryer?

To figure out how much oil to use for deep frying a turkey, follow the method below:

1. Place the thawed turkey in the fryer pot
2. Pour in enough water to cover the top of the turkey
3. Remove the turkey
4. Note where water comes up to – this is the amount of oil you will need for deep frying

Best Oil for Deep Frying Turkey?

Peanut oil is often considered the best oil for frying a turkey.

Do You Have to Use Peanut Oil to Fry a Turkey?

While peanut oil is a popular choice, you do not have to use peanut oil to fry a turkey. You can use any oil with a smoke point higher than 425 degrees Fahrenheit, such as refined safflower oil or refined corn oil.

Is Deep Fried Turkey Gluten-Free?

To make sure your deep fried turkey is gluten-free, double-check to see if it was rolled in flour before deep frying, or if the brine, marinade, or dry rub used any gluten-containing ingredients. Along with your other dietary and allergen-free meals, consider if your deep fried turkey remains dietary- and allergen-friendly depending on what ingredients you decide to use for stuffing the turkey afterward.

Can You Inject a Turkey before Deep Frying?

Yes, you should inject your turkey several hours before deep frying. Inject your turkey in multiple places where there is thick meat, and at least 12 hours in advance to let the juices soak throughout the meat. Keep the turkey stored in the refrigerator until you are about to pat it dry before deep frying.

How Do You Season a Deep Fried Turkey?

Before deep frying the turkey, pat it completely dry and, with a pair of clean gloves on, rub a pre-mixed dry rub on the outside of it. Be mindful of touching the dry rub after you've touched the turkey. You will need to discard any dry rub that you touched with your gloves that also touched the turkey due to cross-contamination. If you want to serve the best deep fried turkey in town, rub a compound butter into the meat beneath the turkey's skin before deep frying the bird.

If you're looking to create an award-worthy Thanksgiving dinner, try deep frying your turkey this year. Fried turkey is a crispy, savory main dish that pairs perfectly with nourishing fall vegetables.

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