The ideal oil temperature for deep-frying a turkey is 350°F, though a range of 340°F to 375°F is commonly recommended to ensure a crispy exterior and juicy interior without greasiness or burning. Start by heating the oil to around 375°F before lowering the turkey in, then adjust the heat to maintain 350°F as the temperature naturally drops upon immersion. This process typically takes 3 minutes per pound of turkey, with the internal temperature reaching 165°F in the breast, thigh, and wing before removal.
Safety Tips
Always fry outdoors on a stable propane burner, away from structures, and never leave it unattended to avoid fire risks. Use peanut oil for its high smoke point, and determine the exact oil volume by first submerging the turkey in water in the pot to mark the level, ensuring 2-3 inches of clearance above the bird. Wear protective gear and lower the turkey slowly to minimize bubbling and overflow.
Cooking Process
Pat the turkey dry thoroughly after thawing, inject or season as desired, but avoid stuffing it. Once at temperature, insert a probe thermometer into the oil and monitor closely, raising heat if it dips below 340°F. After frying, rest the turkey for 20-30 minutes to allow carryover cooking, then check multiple spots for doneness.
