How to fry whole turkey
Deep-fry whole turkey in oil at 350°F (175°C) for about 3–5 min per pound, until the skin is golden to dark brown. Treat the time as a starting point and confirm with a food thermometer. Poultry: 165°F (74°C) in the thickest part, away from bone.
- Oil temperature
- 350°F (175°C)
- Method
- Deep fry
- Starting time
- 3–5 min per poundoutdoors; oil covers bird by 1–2 in; lower very slowly; thaw completely, not stuffed
- Piece size
- whole bird no larger than 12 pounds (or fry parts)
- Done when
- the skin is golden to dark brown
- Safe internal temp
- 165°F (74°C)
Numbers from USDA FSIS (via UW–Madison Extension Dunn County): Don't Make Turkey Frying a Disastrous Situation · safe temperature from the FoodSafety.gov chart. Celsius values are rounded.
Getting it right
- Fry outdoors only, in a safe spot, and never leave the hot oil unattended.
- Use a bird no larger than 12 pounds (or fry parts such as breasts, wings or legs). It must be fresh or completely thawed, and not stuffed.
- Choose a vessel large enough to submerge the turkey completely without spilling over; the oil should cover the bird by 1 to 2 inches.
- Heat the oil to 350°F (175°C) and keep a thermometer on it the whole time.
- Lower the turkey into the oil very slowly and carefully. Allow about 3 to 5 minutes per pound.
- At the estimated time, lift the turkey out and drain the oil from the cavity. Never probe it while it is in the oil. Check 165°F (74°C) in the innermost thigh, the wing and the thickest part of the breast; if any spot reads lower, return it to the oil.
- Set it on a sturdy tray lined with paper towels. The skin can range from golden to almost black. Rest about 20 minutes before carving.
Why the temperature matters: oil that is too cool lets the coating soak up fat before it sets, so the outside goes heavy and pale. Oil that is too hot browns the outside before the middle is ready. The thermometer is how you hold the window between the two.