How Long Do You Deep Fry a 20 lb Turkey? The Definitive Guide
Deep frying a turkey offers a faster, juicier alternative to traditional roasting. For a 20 lb turkey, the general guideline is to deep fry it for approximately 60 minutes, maintaining the oil temperature at approximately 325-350°F.
The Allure of Deep-Fried Turkey: A Crispy Culinary Revolution
Deep-fried turkey has surged in popularity, and for good reason. It offers a uniquely crispy skin and incredibly moist interior that’s often difficult to achieve with traditional roasting. This cooking method relies on immersing the turkey in hot oil, creating a sealed environment that cooks the bird quickly and evenly.
Why Choose Deep Frying Over Roasting?
While roasting remains a classic, deep frying presents several compelling advantages:
- Faster Cooking Time: Deep frying significantly reduces cooking time, potentially freeing up oven space and allowing for quicker meal preparation.
- Superior Moisture: The hot oil seals in the turkey’s natural juices, resulting in a more succulent and flavorful bird.
- Crispy Skin: The high heat of the oil creates a uniformly golden-brown, crispy skin that’s hard to resist.
- Enhanced Flavor: Depending on the oil and seasonings used, deep frying can impart a unique and delicious flavor profile.
Mastering the Deep-Frying Process: A Step-by-Step Guide
Successfully deep-frying a turkey requires careful preparation and execution. Here’s a breakdown of the essential steps:
- Turkey Preparation:
- Completely thaw the turkey. This is absolutely crucial for safety. A partially frozen turkey can cause a dangerous oil explosion.
- Remove the giblets and neck from the turkey cavity.
- Pat the turkey dry inside and out with paper towels. Excess moisture is your enemy.
- Equipment Setup:
- Choose a deep fryer specifically designed for turkey frying.
- Position the fryer on a level, non-flammable surface away from buildings and flammable materials.
- Use propane as the fuel source.
- Ensure you have a calibrated thermometer to monitor oil temperature.
- Calculating Oil Volume:
- Place the thawed turkey in the empty fryer pot.
- Add water until the turkey is completely submerged.
- Remove the turkey and mark the water level.
- Thoroughly dry the pot, and this marked level will indicate the required oil volume.
- Heating the Oil:
- Fill the pot with the determined amount of peanut oil (or another suitable high-smoke-point oil).
- Heat the oil to 325-350°F (163-177°C).
- Monitor the temperature closely with your thermometer.
- Frying the Turkey:
- Slowly and carefully lower the turkey into the hot oil using the fryer’s lifting hook.
- Maintain the oil temperature at 325-350°F.
- Fry the turkey for approximately 3 minutes per pound. A 20 lb turkey will require about 60 minutes.
- Checking for Doneness:
- Use a meat thermometer to check the internal temperature of the turkey.
- Insert the thermometer into the thickest part of the thigh and breast.
- The turkey is done when the thigh reaches 175-180°F (79-82°C) and the breast reaches 165°F (74°C).
- Removing and Resting:
- Carefully lift the turkey from the oil using the fryer’s lifting hook.
- Allow the turkey to drain and rest for 15-20 minutes before carving.
Common Mistakes to Avoid
Deep frying a turkey can be dangerous if not done correctly. Here are some common pitfalls to avoid:
- Frying a Frozen or Partially Frozen Turkey: This is the most dangerous mistake and can lead to a violent oil explosion.
- Overfilling the Fryer: Overfilling can cause the oil to overflow when the turkey is submerged, potentially leading to a fire.
- Using the Wrong Oil: Using an oil with a low smoke point can result in off-flavors and potential fire hazards. Peanut oil, canola oil, and vegetable oil are generally recommended.
- Failing to Monitor Oil Temperature: Maintaining the correct oil temperature is crucial for proper cooking and preventing the turkey from being undercooked or overcooked.
- Neglecting Safety Precautions: Always wear appropriate safety gear, such as oven mitts and eye protection, and keep a fire extinguisher readily available.
Frequently Asked Questions (FAQs)
What is the best type of oil to use for deep frying a turkey?
Peanut oil is the most popular choice due to its high smoke point and relatively neutral flavor. Other suitable options include canola oil and vegetable oil. Avoid oils with low smoke points like olive oil, as they can produce off-flavors and pose a fire hazard.
How do I properly thaw a 20 lb turkey?
The safest way to thaw a turkey is in the refrigerator. Allow approximately 24 hours of thawing time for every 5 pounds of turkey. A 20 lb turkey will require about 4 days to thaw completely. You can also submerge the turkey in cold water, changing the water every 30 minutes, but this is less ideal from a food safety perspective.
How can I prevent the turkey from sticking to the frying basket?
Ensure the frying basket is thoroughly clean and dry. You can also lightly spray the basket with cooking oil before lowering the turkey into the fryer. Avoid overcrowding the basket to prevent the turkey from getting stuck.
What should I do if the oil temperature drops too low while frying?
If the oil temperature drops below 325°F, remove the turkey from the oil and allow the oil to reheat to the desired temperature before continuing to fry. Maintaining the correct oil temperature is essential for even cooking.
How do I know if my turkey is fully cooked?
Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the thigh and breast. The thigh should reach 175-180°F (79-82°C) and the breast should reach 165°F (74°C). If it doesn’t reach those temperatures, continue cooking and recheck in 10-minute intervals.
Is it safe to deep fry a stuffed turkey?
It is generally not recommended to deep fry a stuffed turkey. The stuffing may not reach a safe internal temperature during the frying process, potentially leading to foodborne illness. If you want to stuff your turkey, it’s safer to roast it in the oven.
Can I reuse the oil after deep frying a turkey?
Yes, you can reuse the oil if it is properly filtered and stored. Allow the oil to cool completely, then strain it through a cheesecloth-lined sieve to remove any food particles. Store the filtered oil in an airtight container in a cool, dark place. You can typically reuse the oil 2-3 times. However, discard the oil if it develops a foul odor or becomes discolored.
What safety precautions should I take when deep frying a turkey?
- Always fry outdoors on a level, non-flammable surface.
- Keep children and pets away from the fryer.
- Wear oven mitts and eye protection.
- Never leave the fryer unattended.
- Keep a fire extinguisher readily available.
- Never use water to extinguish an oil fire.
What if the turkey starts to burn?
If the turkey starts to burn, immediately remove it from the oil. Lower the heat on the burner and check the oil temperature to ensure it’s not too high. Once the temperature is back within the recommended range, you can carefully return the turkey to the oil.
How long should I let the turkey rest after frying?
Allow the turkey to rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist turkey.
Can I inject the turkey with marinade before deep frying?
Yes, injecting the turkey with marinade is a great way to enhance its flavor. Ensure the marinade is free of sugar as high-sugar marinades will promote burning of the skin. Inject the marinade into the breast, thighs, and legs before frying.
How do I dispose of the used cooking oil safely?
Never pour used cooking oil down the drain, as it can clog pipes. Allow the oil to cool completely, then pour it into a sealable container and dispose of it properly. Many communities offer cooking oil recycling programs.