How Long To Fry A 20-Pound Turkey? The Definitive Guide
Deep frying a turkey yields incredibly moist meat and crispy skin. For a 20-pound turkey, you should aim for a cooking time of approximately 60-70 minutes (3 to 3.5 minutes per pound) at a consistent oil temperature of 350°F.
The Allure of Deep-Fried Turkey: Why Choose This Method?
Deep-fried turkey has surged in popularity, and for good reason. While traditional oven roasting has its merits, deep frying offers several distinct advantages:
- Speed: Deep frying drastically reduces cooking time compared to oven roasting. A 20-pound turkey can be ready in just over an hour.
- Moisture: The rapid cooking process seals in the juices, resulting in remarkably moist and tender meat.
- Flavor: The crispy, golden-brown skin is unmatched, offering a satisfying texture and flavor profile.
- Novelty: Deep frying adds a unique and exciting element to holiday cooking.
Understanding the Deep-Frying Process: A Step-by-Step Guide
Deep frying a turkey requires careful planning and execution. Safety is paramount, and proper technique is essential for a delicious and safe outcome.
- Thawing: Ensure the turkey is completely thawed before frying. This is crucial for safety and even cooking. Allow approximately 24 hours of refrigerator thawing time for every 4-5 pounds of turkey.
- Preparation: Remove the giblets and neck from the turkey cavity. Pat the turkey dry inside and out with paper towels. Excess moisture can cause dangerous splattering of hot oil.
- Seasoning: Inject the turkey with your favorite marinade and/or rub the skin with dry seasonings. Avoid sugar-based marinades as they can burn easily.
- Oil Selection: Choose a high smoke-point oil such as peanut, canola, or vegetable oil.
- Oil Volume: Determine the correct amount of oil. Place the turkey in the fryer pot before adding oil and fill with water until the turkey is fully submerged (leave a few inches from the top of the pot). Remove the turkey, and mark the water line. Empty and dry the pot, then fill with oil to the marked line.
- Heating the Oil: Heat the oil to 350°F (175°C) using a deep fryer with a thermostat. Monitor the temperature closely with a reliable thermometer.
- Lowering the Turkey: Slowly and carefully lower the turkey into the hot oil using a turkey fryer stand with a hook and handle.
- Frying Time: Maintain a consistent oil temperature of 350°F (175°C) and fry for approximately 3 to 3.5 minutes per pound. For a 20-pound turkey, this equates to 60-70 minutes.
- Checking for Doneness: Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
- Removing and Resting: Carefully remove the turkey from the oil and place it on a wire rack to drain for 15-20 minutes before carving.
Essential Equipment for Deep Frying
Successful deep frying requires specific equipment to ensure safety and optimal results:
- Turkey Fryer Kit: Includes a large pot, burner, propane tank regulator, thermometer, lifting hook, and sometimes a marinade injector.
- Propane Tank: A full propane tank is essential for maintaining a consistent heat source.
- Thermometer: A reliable thermometer is crucial for monitoring the oil temperature and ensuring the turkey is cooked to a safe internal temperature.
- Heat-Resistant Gloves: Protect your hands from burns while handling the hot oil and turkey.
- Fire Extinguisher: Keep a fire extinguisher nearby in case of emergency.
- Timer: To accurately track the cooking time.
Common Mistakes to Avoid: Ensuring a Safe and Delicious Fry
Several common mistakes can lead to disaster when deep frying a turkey:
- Frying a Frozen or Partially Thawed Turkey: This is extremely dangerous and can cause a violent boil-over of hot oil.
- Overfilling the Fryer with Oil: This can also lead to a boil-over and potential fire.
- Using Too Much Marinade: Excess moisture can cause splattering.
- Not Monitoring the Oil Temperature: Maintaining a consistent temperature is essential for even cooking and crispy skin.
- Ignoring Safety Precautions: Always prioritize safety and follow all instructions carefully.
Calculating Frying Time: A Quick Reference Table
| Turkey Weight (lbs) | Frying Time (Minutes) |
|---|---|
| 10 | 30-35 |
| 12 | 36-42 |
| 14 | 42-49 |
| 16 | 48-56 |
| 18 | 54-63 |
| 20 | 60-70 |
| 22 | 66-77 |
Frequently Asked Questions (FAQs)
What type of oil is best for deep frying a turkey?
Peanut oil is widely considered the gold standard due to its high smoke point and neutral flavor. However, canola and vegetable oil are also suitable alternatives, especially if peanut allergies are a concern. Avoid oils with low smoke points, such as olive oil, as they will break down and impart an unpleasant flavor.
How do I ensure my turkey is fully thawed?
The safest method for thawing a turkey is in the refrigerator. Allow approximately 24 hours of thawing time for every 4-5 pounds of turkey. Never thaw a turkey at room temperature, as this can promote bacterial growth.
How much oil do I need to deep fry a turkey?
The amount of oil depends on the size of your pot and the size of the turkey. The best way to determine the correct amount is to place the unseasoned, fully thawed turkey in the pot and fill with water until it’s submerged, leaving a few inches of space at the top. Remove the turkey, mark the water line, and that’s how much oil you’ll need.
What temperature should the oil be for deep frying a turkey?
Maintain a consistent oil temperature of 350°F (175°C) throughout the cooking process. Use a reliable thermometer to monitor the temperature and adjust the burner as needed.
How do I prevent a boil-over when deep frying a turkey?
The most common cause of boil-overs is frying a turkey that is not completely thawed. Ensure the turkey is fully thawed and patted dry before frying. Also, avoid overfilling the fryer with oil.
How do I season my deep-fried turkey?
You can use a variety of seasonings to enhance the flavor of your deep-fried turkey. Consider injecting the turkey with a flavorful marinade and/or rubbing the skin with a dry rub. Avoid sugar-based marinades as they can burn easily.
How do I know when my deep-fried turkey is done?
Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. This is the only way to guarantee that the turkey is cooked to a safe internal temperature.
Can I deep fry a stuffed turkey?
It is generally not recommended to deep fry a stuffed turkey. The stuffing can prevent the turkey from cooking evenly and may also increase the risk of bacterial growth.
How long should I let the turkey rest after frying?
Allow the turkey to rest for 15-20 minutes on a wire rack before carving. This allows the juices to redistribute, resulting in a more moist and flavorful turkey.
What should I do if the oil catches fire?
Never use water to extinguish an oil fire. Instead, use a fire extinguisher specifically designed for grease fires (Class K). If you don’t have a fire extinguisher, cover the pot with a lid to smother the flames and turn off the burner.
Can I reuse the oil after deep frying a turkey?
Yes, you can reuse the oil several times 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 oil in an airtight container in a cool, dark place.
Is deep frying a turkey safe?
Deep frying a turkey can be safe if you follow all instructions carefully and take proper safety precautions. Never leave the fryer unattended, keep a fire extinguisher nearby, and always ensure the turkey is fully thawed and dry before frying. If done correctly, the result is a safe and delicious feast.