Tips How To Deep Fry Turkey

How to Deep Fry Turkey


  • Immediately wash your hands, utensils, equipment and surfaces that have come in contact with raw turkey.
    This is best done with two people–one to watch the fryer and the other to engage in cooking.
    Try serving your turkey with some golden roasted potatoes and a choice of vegetables. You can find recipes at

    Electric fryers are available. They can be used indoors but do not heat up as quickly. They do, however, contain a thermostat with a timer and a thermal safety shut-off.
    To reuse the oil, let it cool then put it through a fine strainer. If beading, herbs, or spices were used, put it through a cheesecloth as well. Cover and refrigerate it. It can be stored and reused until deterioration begins.
    Smaller turkeys (8-10 lbs) are more suitable for deep-frying because the longer cooking time of larger turkeys (over 15 lbs) can cause over-cooking of the skin (as well as increased difficulty and risk in submerging a large bird). If you do have a large turkey, it is recommended by the National Turkey Federation that you deep fry it in sections, with the legs/thighs first and the breast second.

    Things You Will Need

    • 1    40 liter (70 pints) cooking pot
    • 1    temperature gauge
    • 1    gas burner and bottle of gas
    • Approx 25 liters (6.6 US gal) peanut/ vegetable oil
    • 1    metal handle or hook
    • 1    meter (3.3 ft) of wire for wrapping turkey
    • 1    pair protective gloves
    • 1    protective jacket or an apron over a long-sleeved shirt
    • 1   foam extinguisher (in case of an emergency)
    • 1   large clean bucket roughly same size as turkey
    • kitchen roll/paper towel
    • 1   pair of pliers
    • 1   meat thermometer

    Safety first

    • Make sure other people, especially children and animals, are kept away from the cooking area at all times.
    • Be sure to turn off the flame while submerging the turkey.
    • Keep a fire extinguisher nearby! Except for Christmas Tree fires, deep-frying a turkey is the greatest cause of fires during the holidays.
    • If the turkey is not fully thawed, the ice can react with the hot oil to cause a boil-over and a flame hazard.
    • Do not leave the fryer unattended at any time.