One easy way to measure exactly how much oil you will need is to take the turkey and place it in your empty fryer as if you are going to fry it. Next, take out the turkey so that the water is the only thing left in the fryer, being sure to drain the water from the cavity of the turkey back into the fryer. Mark the spot that your water is sitting at after the turkey is removed and drained. This will be the mark you use to know how much oil needs to be in your fryer.
Fill the fryer with oil up to the mark. While it is not required to use this type of oil, peanut oil is the best kind of oil to use. Peanut oil has the highest flash point of any oil, so it is very difficult to burn. This is great for frying turkeys because the oil will get very hot.
If you cannot use peanut oil for medical reasons or because you do not have any, an acceptable substitute is vegetable oil.
You should deep fry a turkey in oil that is degrees Fahrenheit. Oil starts to burn at certain temperatures, so do not let it go over degrees. This can be a safety hazard and may cause a fire. Peanut oil is great for deep frying because its smoke point is at about degrees.
Wondering how to deep fry a turkey? Maybe you're mildly obsessed with Southern cooking or have a weakness for culinary gadgets. Or, perhaps the inherent excitement of cooking a whole turkey in several gallons of hot oil in your own backyard is just too much to resist. No matter the reason, we're fully on board with the deep-fried-turkey craze and here's why: Not only does deep frying produce a juicy, flavorful bird, but the whole process takes less than 2 hours.
That means no overnight brining or obsessively checking your oven. And about that oven: deep-frying allows you to free it up for all those sides you need to churn out. Deep-frying a turkey does require specific tools and you will need to follow a few safety precautions. But with our equipment checklist and step-by-step instructions—our deep-fried turkey recipe is right here—you have everything you need. There are several different oils that you can use for deep frying; so many home chefs have difficulty finding out what oil to use for turkey.
A quick fact: the whole concept of frying turkeys originated in the south, which is almost to be expected. However, the technique has grown very popular and gone nationwide. A turkey fryer is basically the same product as a regular fryer, but it operates on a much larger scale. The more heat an oil can tolerate, the more quickly the turkey will cook. Because of this, peanut oil for frying turkey would be the best fit. Depending on the capacity of your fryer, the turkey fryer oil may take longer to heat, but will in turn hold the temperature as high and as long as you need it.
In addition, you can look for oils that are low in fat, such as soybean, avocado, olive or coconut oils. But it may be better to avoid the cheaper vegetable or canola oil; while it may be cheaper than corn or peanut oil, you will find it begins to smoke at much lower temperatures than higher quality oils, which means you are burning the oil in small amounts, and will steadily lose the oil as smoke while you cook it.
Because of this, many cooks on the internet will recommend peanut oil for frying turkey, as the higher temperature means the turkey will absorb less oil, contributing to a better-cooked meat as well as a healthier meal. Once you have decided what you will use as your turkey fryer oil, you must know how much oil is needed for deep frying a turkey.
As you will most likely have to use an aluminum pot that holds 30 quarts or more in order to get a pound turkey completely submerged in the fryer oil, you will more than likely need three to five gallons of oil.
If you find that you cannot completely submerge the turkey, you may have to separate the turkey carcass and fry the white and dark meat in separately. Remember that the larger the turkey is, the more mass has to be heated in the fryer and therefore a pound turkey may be as long or longer than a pound bird.
In addition, more oil will require longer times to get up to the fryer oil up to the best temperature, which can make the time before you can fry the turkey seem very long — sometimes as long as six hours. But once the oil does reach the proper temperature, it will take roughly three minutes per pound of turkey, as well as an additional five to six minutes minimum to create a safety window to ensure the turkey is cooked all the way through to the correct temperature.
Many people will give you many different answers, but most cooks believe that frying oil can be reused — especially peanut oil for frying turkey. Once the oil has completely cooled and is safe to handle, you can pour it from the pot into a container; either the original container or another sealable container will do.
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