Thanksgiving is approaching, and your kitchen is filled with the tantalizing scent of a golden, crispy turkey. But instead of the traditional roast, you’re embarking on the adventure of deep frying.
How long does it take to deep fry a 20-pound turkey for a perfect Thanksgiving feast? This Turkey Frying Guide will walk you through every step, ensuring your Thanksgiving Turkey Fry is both safe and spectacular.
How Long to Deep Fry a 20-Pound Turkey?
The golden rule for deep frying is 3 to 4 minutes per pound. For a 20-pound bird, you’re looking at an Turkey Frying Duration of 60 to 80 minutes.
How to Prepare the Turkey for deep frying
1. Thawing
a) Refrigerator Method
For every 4-5 pounds of turkey, allow one day to thaw in the refrigerator. A 20-pound turkey would need 4 to 5 days. This method ensures the turkey thaws evenly and safely.
b) Cold Water Method
If you’re short on time, you can thaw in cold water. Keep the turkey in its original wrapping or a leak-proof bag, submerge in cold water, and change the water every 30 minutes. Thawing time is approximately 30 minutes per pound, so for a 20-pound turkey, this would take about 10 hours.
2. Drying
After thawing, pat the turkey down with paper towels inside and out. Any excess moisture can cause dangerous splattering when the turkey hits the hot oil. Ensure the turkey is as dry as possible.
3. Seasoning or Injecting
a) Seasoning
Rub the turkey with your favorite seasonings. Common choices include salt, pepper, garlic powder, paprika, or spice blends specific to turkey.
b) Injecting
For deeper flavor penetration, use a turkey injector to inject marinades or flavor solutions into the meat. Popular injections include butter, herbs, garlic, or commercial turkey fry spice solutions. Inject the day before or at least an hour before frying for the flavor to meld.
The Deep Frying Process
Step 1: Preparation
a) Thaw the Turkey
Ensure your turkey is completely thawed. If using the refrigerator method, calculate one day per 4-5 pounds of turkey.
b) Dry the Turkey
Pat the turkey dry with paper towels both inside and out. This step helps in achieving a crispy skin.
c) Season or Inject
Season the outside with your preferred spices, or use an injector for deep flavor. Do this at least an hour before cooking to allow flavors to penetrate.
Step 2: Setup the Fryer
a) Choose the Location
Place your oil-less fryer outdoors on a flat, stable surface, away from any flammables, just like with a deep fryer.
b) Assemble Equipment
If your fryer requires assembly, follow the manufacturer’s instructions to set up the cooker, stand, and basket.
Step 3: Preheat the Fryer
a) Connect to Propane
Ensure the propane tank is securely connected to the fryer.
b) Light the Burner
Follow the instructions to light the burner. The fryer uses infrared heat, so there’s no need for oil.
c) Preheat
Allow the fryer to heat up for about 10-15 minutes or until you see that it’s at the appropriate cooking temperature, which is usually around 300-350°F. Most oil-less fryers come with a built-in thermometer or indicator light.
Step 4: Place the Turkey
a) Into the Basket
Place the prepared turkey into the fryer basket, breast side up for even cooking.
b) Lower into Fryer
Carefully lower the basket with the turkey into the fryer. The design of the oil-less fryer allows for the turkey to be surrounded by heat without oil.
Step 5: Cooking
a) Cooking Time
A general rule is to cook for about 10 minutes per pound. So:
- For a 10-pound turkey, cook for approximately 100 minutes.
- For a 20-pound turkey, you’re looking at around 200 minutes.
b) Monitoring
- Although oil-less fryers are more “set it and forget it” than traditional deep frying, it’s still important to check on the turkey periodically:
- Every Hour: Open the fryer to check on the color of the skin, ensuring it’s not burning. Use protective gloves or mitts when handling hot components.
Step 6: Check for Doneness
a) Use a Thermometer
After the calculated cooking time, check the internal temperature with a meat thermometer. The turkey is done when:
- The thigh meat reaches 165°F.
- The thickest part of the breast reaches 165°F.
b) Adjust Time if Needed
If the turkey isn’t done, continue cooking in 10-minute increments, checking the temperature each time.
Step 7: Rest the Turkey
- Once cooked, carefully lift the basket out of the fryer, and place it on a heat-resistant surface or rack.
- Allow the turkey to rest for at least 20-30 minutes. This helps the juices redistribute, ensuring a moist turkey when carved.
Step 8: Carve and Serve
- Carving: After resting, carve your turkey as desired. The skin should be crispy and the meat juicy.
Additional Tips:
- Weather Considerations: As with any outdoor cooking, avoid windy or rainy days to prevent issues with the flame or heat distribution.
- Clean Up: Cleaning an oil-less fryer is significantly easier than a deep fryer since there’s no oil. However, ensure you follow the manufacturer’s cleaning guidelines, especially for the heating elements.
Common Mistakes to Avoid
- Overfilling with Oil: Can lead to messy, dangerous spills.
- Not Monitoring Oil Temperature: Leads to either undercooked or burnt turkey.
- Skipping the Rest: Slices lose juiciness if carved too soon
Deep Fried Turkey Time Chart.
Turkey Weight (lbs) | Approximate Cooking Time (minutes) | Internal Temperature Check |
---|---|---|
10 lbs | 30 minutes | 165°F in the thigh |
12 lbs | 36 minutes | 165°F in the thigh |
14 lbs | 49 minutes | 165°F in the thigh |
16 lbs | 56 minutes | 165°F in the thigh |
18 lbs | 63 minutes | 165°F in the thigh |
20 lbs | 70 minutes | 165°F in the thigh |
Best Oils for Deep Frying:
a) Peanut Oil
- Smoke Point: Approximately 450°F (232°C)
- Flavor: Peanut oil has a subtle, nutty flavor that complements the taste of turkey well. It’s favored for deep frying because it imparts a delicious taste without overpowering the turkey’s natural flavors.
- Pros: High smoke point, which means it can handle high frying temperatures without burning. Also, peanut oil can be reused if filtered properly.
- Cons: Not suitable for those with peanut allergies.
b) Canola Oil
- Smoke Point: Around 400°F (204°C)
- Flavor: Neutral, making it an excellent choice if you want the turkey’s natural flavors to shine without additional taste from the oil.
- Pros: Cost-effective compared to some other oils, with a high enough smoke point for frying. It’s also healthy due to its lower saturated fat content.
- Cons: While it has a high smoke point, it’s not as high as peanut oil, so careful temperature management is needed.
c) Corn Oil
- Smoke Point: About 450°F (232°C)
- Flavor: Mild, with a slight corn taste which can be pleasant but doesn’t overshadow the turkey.
- Pros: Similar to peanut oil in terms of smoke point; it’s another good option for deep frying. Economical and widely available.
- Cons: Can impart a slight corn flavor, which might not appeal to everyone.
d) Vegetable Oil (often a blend)
- Smoke Point: Varies, but typically around 400-450°F (204-232°C)
- Flavor: Usually neutral, as it’s often a mix of oils like soybean and corn oil.
- Pros: Readily available and generally less expensive. The high smoke point makes it suitable for deep frying.
- Cons: The exact composition can vary, so consistency in flavor and smoke point might differ between brands.
e) Soybean Oil
- Smoke Point: Around 450°F (232°C)
- Flavor: Very mild, almost neutral, which is good for letting the turkey’s flavor stand out.
- Pros: High smoke point and commonly available.
- Cons: Contains more omega-6 fatty acids, which might not be ideal in large quantities for health-conscious individuals.
How Much Oil for Deep Fried Turkey?
Determining the right amount of oil for deep frying a turkey involves the water displacement method: Place your turkey in the fryer pot, fill it with water until the turkey is covered, then mark or measure the water level.
This volume is how much oil you’ll need; for a 20-pound turkey, you’re looking at approximately 5 to 6 gallons.
When choosing the oil, peanut oil is favored for its high smoke point (around 450°F) and the subtle flavor it adds, but alternatives like canola or corn oil, with smoke points around 400°F, also work well, offering a neutral flavor and cost-effectiveness.
Using the correct oil amount ensures safety by preventing overflow, maintains oil temperature for even cooking, and enhances the flavor of your deep-fried turkey.
Remember to dry everything thoroughly before adding oil and to filter and store the oil properly if you plan on reusing it.
Benefits of Oil-Less Frying
1. Health Benefits
Since no oil is used for cooking, the final product has significantly less added fat, leading to a healthier meal compared to traditional deep frying.
With less oil, the calorie content of the turkey or other foods cooked in an oil-less fryer is reduced, which can be beneficial for those watching their caloric intake.
Avoiding the high amounts of saturated fats found in frying oils can contribute to better cardiovascular health.
2. Ease of Use
There’s no need to deal with large volumes of oil, which means less preparation time (no measuring, heating, or managing oil) and a simpler cooking process.
Oil-less frying eliminates many of the risks associated with hot oil, like burns, splatters, and fire hazards. This makes the process safer, especially in environments with children or pets.
Without oil, cleanup is dramatically easier. There’s no need to dispose of or store used oil, and the fryer itself is usually designed for straightforward cleaning.
3. Versatility of Cooking Options
Besides turkeys, oil-less fryers can be used for a variety of foods including chicken, pork, beef, and even vegetables, making them a versatile kitchen appliance.
The design often allows for outdoor use, which not only enhances safety but also means you can cook large meals without heating up your kitchen.
4. Environmental Impact
No oil means no oil waste, reducing the environmental impact of disposing of or recycling used cooking oil.
Differences Between Traditional Deep Frying and Using an Oil-Less Fryer:
Traditional Deep Frying:
Method:
- Involves submerging the turkey in hot oil, typically heated to around 350°F, which cooks the turkey quickly by transferring heat directly through the oil.
Cooking Time:
- Relatively fast, with an average of 3 to 4 minutes per pound, making it ideal for quick preparation on busy holiday days.
Flavor
- Deep frying imparts a distinctive, rich flavor to the turkey, with the possibility of enhancing it further through the choice of oil (like peanut oil for a nutty flavor).
Crispiness
- Results in an exceptionally crispy and golden skin, which is a significant draw for many.
Safety Concerns
- Requires careful handling due to the risk of oil splatters, overflow, and fire hazards. Must always be done outdoors on a stable, non-flammable surface.
Equipment:
- Needs a large, specialized deep fryer that can accommodate the size of the turkey, plus a significant amount of oil, which can be costly and cumbersome to manage.
Cleanup
- Involves dealing with used oil, which can be messy. Oil must be filtered if reused or disposed of properly.
Benefits
- Quick Cooking: Faster than roasting, freeing up oven space.
- Flavor and Texture: Provides a unique taste and texture that’s hard to replicate with other cooking methods.
Using an Oil-Less Fryer
Method:
- Utilizes infrared heat to cook the turkey, essentially roasting it from all sides without the need for oil immersion. This method involves placing the turkey in a basket within the fryer.
Cooking Time
- Takes longer than deep frying, around 10 minutes per pound, but it’s still quicker than oven roasting and doesn’t require constant monitoring of oil.
Flavor
- The flavor is more akin to roasting, though you can still achieve a good taste with seasonings and injections. It lacks the oil-based flavor of deep frying but can be just as delicious with the right preparation.
Crispiness
- While it provides a crispy exterior, it might not be as pronounced or uniform as deep frying due to the absence of oil.
Safety
- Significantly safer as there’s no hot oil to spill or ignite. This method can be used with less risk of burns or fire hazards, though it still needs to be done with care due to high heat.
Equipment
- Requires an oil-less fryer, which is generally easier to manage, cleaner, and smaller than traditional fryers since there’s no oil to handle.
Cleanup
- Much simpler since there’s no oil to clean up, only the fryer components which are usually designed for easy cleaning.
Benefits
- Healthier Option: No added oil means less fat in the final product.
- Ease of Use: Less preparation and cleanup, no oil management.
- Versatility: Can be used for a variety of foods beyond turkey, making it a more multi-purpose appliance.
Is It Safe/Tasty to Deep Fry a 19 lb Turkey?
You might be considering a slightly smaller bird, like a 19-pounder. Always ensure your turkey is not frozen when you begin your Turkey Fryer Setup. Outdoor frying on a calm day, using Turkey Fryer Safety measures, is key.
Deep frying offers an unmatched Deep Fry Turkey Seasoning penetration, making for a Deep Fried Turkey Recipe that’s hard to beat. Just watch the cooking time to keep it from drying out.
FAQs
Can you fry a turkey without oil?
Yes, you can fry a turkey without oil using an oil-less or infrared fryer. This method uses heat from infrared elements to cook the turkey, giving a crispy exterior similar to deep frying but without the oil.
What can you cook in an oil-less turkey fryer?
Besides turkey, you can cook chicken, pork tenderloins, beef roasts, ribs with additional accessories, and various vegetables in an oil-less turkey fryer. It’s versatile for many types of food.
How long does it take to deep fry a 12lb turkey?
To deep fry a 12-pound turkey, you’re looking at approximately 36 to 48 minutes, based on the guideline of 3 to 4 minutes per pound at 350°F.
Is a 20lb turkey too big to deep-fry?
A 20-pound turkey isn’t too big to deep-fry if your fryer has the capacity to hold it without oil overflow. Check your fryer’s specifications to ensure it can accommodate such a large bird.
What size deep fryer for 20lb turkey?
For a 20-pound turkey, you need a deep fryer that can hold at least 6 gallons of oil and has enough space to fully submerge the turkey without spillover.
How long does it take to cook a 20 lb turkey in an oil-less fryer?
Cooking a 20-pound turkey in an oil-less fryer takes roughly 200 minutes, or about 10 minutes per pound, until the internal temperature reaches 165°F.
Can you cook a 20-pound turkey in the Big Easy?
No, the Char-Broil Big Easy is designed for turkeys up to 16 pounds. For a 20-pound turkey, you’d need a larger model or to cook it in parts.
How long to cook 20-pound turkey?
In an oven, cook for about 4.5 to 5 hours at 325°F. Deep frying takes around 60 to 80 minutes, and oil-less frying about 200 minutes, all until the internal temperature is 165°F.
What’s the biggest turkey you can deep fry?
The largest turkey you can deep fry depends on your fryer’s capacity, but many commercial deep fryers can handle turkeys up to 20 pounds or even larger.
When to inject turkey before frying?
Inject your turkey 24 to 48 hours before frying for optimal flavor absorption, but at least 1 hour before will still enhance the taste.
Why is it hard to deep-fry a turkey?
Deep-frying a turkey is challenging because it requires a completely thawed turkey, precise oil temperature control, managing oil overflow, and ensuring even cooking to avoid burning or undercooking.
How many days to defrost a 20-pound turkey?
Defrosting a 20-pound turkey in the refrigerator requires about 5 to 6 days to ensure it’s completely thawed.
How to keep turkey skin from burning in the fryer?
To prevent burning, maintain the oil at a steady 350°F, don’t overcook, and use a mesh lid in the last minutes of cooking to shield the skin while allowing steam to escape.
How long do you let a turkey rest after deep frying?
Let the turkey rest for at least 20 minutes after deep frying. This resting period helps juices redistribute, ensuring a moist and flavorful turkey.
How long to smoke a 20lb turkey?
Smoking a 20-pound turkey can take 5 to 7 hours at temperatures between 225 to 250°F, until it reaches an internal temperature of 165°F.
Can I use peanut oil for frying?
Yes, peanut oil is excellent for frying; it has a high smoke point of about 450°F and imparts a subtle, nutty flavor to the turkey.
What is the best oil to deep fry a turkey in?
Peanut oil is often considered the best due to its high smoke point and flavor, but canola or corn oil are good alternatives for a neutral taste or if there are allergies to consider.
Which oil should not be used for frying?
Avoid oils with low smoke points like olive oil, flaxseed oil, or unrefined oils for frying, as they can burn at frying temperatures, affecting taste and safety.
Conclusion
Deep frying a 20-pound turkey can transform your Thanksgiving into a feast to remember. With these Turkey Fryer Tips and a focus on Deep Fry Turkey Without Fire, you’re set to achieve that perfect Crispy Deep Fried Turkey. Remember, success in Deep Frying Turkey for Beginners comes down to preparation, patience, and precision. So, gear up, follow this Deep Fry Turkey Guide, and get ready to impress with a turkey that’s crispy on the outside and juicy on the inside. Happy frying!