Deep fat frying began in the southern part of the United States and has gradually spread nationwide. Turkeys are the most common food prepared by this method. However, chicken, turkey parts (breasts, wings and thighs), and Cornish game hens may be deep fat fried. Deep fat frying results in a juicy product because the hot fat seals the outside and the skin becomes crisp.
This NebFact talks about the equipment, ingredients, preparation, frying, and safety of deep fat frying turkeys and other poultry

Plate, Carol J.

English

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2004 NF04-606 Deep Fat Frying Turkeys Carol J. Plate University of Nebraska - Lincoln, cplate1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist  Part of the Agriculture Commons, and the Curriculum and Instruction Commons Plate, Carol J., "NF04-606 Deep Fat Frying Turkeys" (2004). Historical Materials from University of Nebraska-Lincoln Extension. 1776. https://digitalcommons.unl.edu/extensionhist/1776 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. NF606Deep Fat Frying TurkeysCarol J. Plate, Extension EducatorDeep fat frying began in the southern part of the United States and has gradually spread nationwide. Turkeys are the most common food prepared by this method. However, chicken, turkey parts (breast, wings and thighs), and Cornish game hens may be deep fat fried. Deep fat frying results in a juicy product because the hot fat seals the outside and the skin becomes crisp.EquipmentA deep fat fryer may be purchased or you can use a 40-60 quart pot with basket, burner and propane gas tank. The pot should be larger than the burner. Due to the increasing reports of fires and burns related to deep fat fryers, the Underwriters Laboratory Inc. (UL) has decided not to certify any turkey fryers with the UL Mark.Dangers include:• Tipping with spills of five gallons of hot oil.• If the pot is overfilled with oil, the oil may spill when placing the turkey into the pot. Oil may catch on fire and engulf the unit.• Partially frozen turkeys also can cause spattering and spill over.• If there is no thermostat, the oil may be overheated to the point of combustion.• The entire pot becomes dangerously hot.A candy thermometer is necessary to check oil tem-perature.A meat thermometer is necessary to check doneness of the meat.Have an all-purpose fire extinguisher close by. Never use water or a water-based extinguisher as it will cause an oil fire to spread. Use heavy pot holders, well insulated gloves or oven mitts. Cover arms with a long-sleeved shirt. Wear heavy protective shoes. Wear safety goggles to protect eyes from oil splatters.To add flavor to the meat, you may want an injector.IngredientsSmaller turkeys, 8-10 pounds, and turkey parts such as breast, wings, and thighs are best for frying.Approximately 5 gallons of cooking oil are necessary, more for large turkeys. Only oil with a high smoke point should be used — peanut, canola, corn, or sunflower. Peanut oil adds flavor, but some people may be allergic to it. Canola oil is low in saturated fat and could be combined with peanut oil if fat and cholesterol are a problem.PreparationTo determine the correct amount of oil, place the turkey in a basket and place it in the cooking pot. Add water until it reaches 1-2 inches above the turkey. Remove the turkey and mark the water level on the pot. Pour out the water and dry the pot thoroughly. (Be sure to measure for oil before breading or marinating the turkey.) Add oil to the pot to the determined level.Thaw turkey completely. Remove giblets and neck. Re-move skin if desired. Inject marinade if desired. Turkey may be injected and refrigerated overnight to distribute flavor more evenly. Do not stuff a turkey for deep fat frying. Just before inserting the turkey in oil, use paper towels to pat the turkey dry inside and out. If you wish to bread the turkey, place it in a gallon-sized storage bag and shake to coat.Heat the oil to 350oF. Check with a candy thermometer. Keep oil above 340oF. or oil will begin seeping into the bird.FryingOnce the oil has reached 350oF., place the turkey in the basket, feet up, and carefully lower into the pot. Do not use a lid while frying.Whole turkeys require approximately 3-5 minutes per pound to cook. Remove turkey, drain oil from cavity, and check internal temperature with a meat thermometer. The breast must reach 170oF. and the thigh should be 180oF. If not done, return to the hot oil immediately for additional cooking. A turkey which is done should start to float.Turkey parts require approximately 4-5 minutes per pound to reach appropriate temperatures.Know how. Know now.KLT ELT KLT KLT.EB&ACTR?IFPEBA ?V KFSBOPFQV LC B?O>PH>¨FK@LIK UQBKPFLK 	KPQFQRQB LC DOF@RIQROB >KA >QRO>I BPLRO@BP®®  KFSBOPFQV LC B? >PH>¨FK@LIK UQB PFLK 	KPQFQRQB LC DOF@RIQROB >KA >QRO>I BPLRO@BP University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural ResourcesIndex: Foods and NutritionSafetyIssued July 2004Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Countiesand the United States Department of Agriculture.University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincolnand the United States Department of Agriculture.© 2004, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension.  All rights reserved.Chicken and Cornish game hens require about 9 minutes per pound because oil cannot circulate as well in smaller cavities.Allow turkey to drain for 20-30 minutes before carv-ing.You may wish to do several birds at one time while the oil is hot. Turkey meat freezes well.  Follow manufacturers instructions exactly for the use of your fryer.Reuse of OilAllow oil to cool before storing.High smoke-point oils allow reuse with proper filtration. Strain the oil through a fine strainer and then filter through fine cheesecloth.Oil must be covered and refrigerated to prevent rancidity. It may be kept for several months or until signs of deteriora-tion occur: foaming, darkening, smoking excessively, rancid smell, or failure to bubble when food is added. Oil will thicken when chilled but will return to its original consistency when reheated.Oils may be used 3-4 times if well filtered and refriger-ated.Precautions• Always use a deep fat fryer outdoors, never on a deck or in a garage. Place fryer a safe distance from buildings. Place fryer on level dirt or grassy area, not on wood or concrete which may be stained by hot oil spills.• Never leave the fryer unattended. Most units do not have thermostats so temperature must be monitored regularly.• Never let children or pets near the fryer while cooking or cooling. Oil remains hot for several hours.• Do not consume alcohol while cooking. Proper safety includes waiting until the turkey is fried and drained, and oil in the pot is cool.• Do not overfill the fryer.• Never put your face directly over the pot.• Use completely thawed meat.• Use caution with marinades as water in hot oil can cause a fire or explosion.• Slide thawed turkey into hot oil carefully to avoid splashing or spillage.• Do not crowd the pot. Oil needs to circulate freely around the bird.• Keep an all-purpose fire extinguisher nearby.• Allow oil to cool completely before disposing or stor-ing.• Immediately wash hands, utensils, equipment, and surfaces that have come in contact with raw meat.• Turkey should be consumed and leftovers refrigerated within two hours of cooking.• Use a drip pan under the turkey fryer in case of ac-cidental spillage or boiling over of oil.• Remember, begin with well washed hands and clean utensils and keep them that way throughout the pro-cess.ReferencesNational Turkey Federation:http://www.eatturkey.com/consumer/cookinfo/fryturk.htmlhttp://www.ul.com/consumers/turkeys.htmlhttp://www.gumbopages.com/food/poultry/fried-turk.htmlhttp://www.lokibob.bravepages.com/DEEP% 20FRIED%20TURKEYS.htmlhttp://www.alliedkenco.com/data/data_sheets/data_turkey.htmlwww.louana.comwww.ces.ncsu.eduThis publication has been peer-reviewed.UNL Extension publications are available online at http://extension.unl.edu/publications.

NF04-606 Deep Fat Frying Turkeys

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Historical Materials from University of 
Nebraska-Lincoln Extension Extension 
2004 
NF04-606 Deep Fat Frying Turkeys 
Carol J. Plate 
University of Nebraska - Lincoln, cplate1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist 
 Part of the Agriculture Commons, and the Curriculum and Instruction Commons 
Plate, Carol J., "NF04-606 Deep Fat Frying Turkeys" (2004). Historical Materials from University of 
Nebraska-Lincoln Extension. 1776. 
https://digitalcommons.unl.edu/extensionhist/1776 
This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - 
Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an 
authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
NF606
Deep Fat Frying Turkeys
Carol J. Plate, Extension Educator
Deep fat frying began in the southern part of the United 
States and has gradually spread nationwide. Turkeys are 
the most common food prepared by this method. However, 
chicken, turkey parts (breast, wings and thighs), and Cornish 
game hens may be deep fat fried. Deep fat frying results in 
a juicy product because the hot fat seals the outside and the 
skin becomes crisp.
Equipment
A deep fat fryer may be purchased or you can use a 40-60 
quart pot with basket, burner and propane gas tank. The pot 
should be larger than the burner. Due to the increasing reports 
of fires and burns related to deep fat fryers, the Underwriters 
Laboratory Inc. (UL) has decided not to certify any turkey 
fryers with the UL Mark.
Dangers include:
• Tipping with spills of five gallons of hot oil.
• If the pot is overfilled with oil, the oil may spill when 
placing the turkey into the pot. Oil may catch on fire 
and engulf the unit.
• Partially frozen turkeys also can cause spattering and 
spill over.
• If there is no thermostat, the oil may be overheated to 
the point of combustion.
• The entire pot becomes dangerously hot.
A candy thermometer is necessary to check oil tem-
perature.
A meat thermometer is necessary to check doneness of 
the meat.
Have an all-purpose fire extinguisher close by. Never use 
water or a water-based extinguisher as it will cause an oil fire 
to spread. 
Use heavy pot holders, well insulated gloves or oven 
mitts. Cover arms with a long-sleeved shirt. Wear heavy 
protective shoes. Wear safety goggles to protect eyes from 
oil splatters.
To add flavor to the meat, you may want an injector.
Ingredients
Smaller turkeys, 8-10 pounds, and turkey parts such as 
breast, wings, and thighs are best for frying.
Approximately 5 gallons of cooking oil are necessary, 
more for large turkeys. Only oil with a high smoke point 
should be used — peanut, canola, corn, or sunflower. Peanut 
oil adds flavor, but some people may be allergic to it. Canola 
oil is low in saturated fat and could be combined with peanut 
oil if fat and cholesterol are a problem.
Preparation
To determine the correct amount of oil, place the turkey 
in a basket and place it in the cooking pot. Add water until 
it reaches 1-2 inches above the turkey. Remove the turkey 
and mark the water level on the pot. Pour out the water and 
dry the pot thoroughly. (Be sure to measure for oil before 
breading or marinating the turkey.) Add oil to the pot to the 
determined level.
Thaw turkey completely. Remove giblets and neck. Re-
move skin if desired. Inject marinade if desired. Turkey may 
be injected and refrigerated overnight to distribute flavor more 
evenly. Do not stuff a turkey for deep fat frying. Just before 
inserting the turkey in oil, use paper towels to pat the turkey 
dry inside and out. If you wish to bread the turkey, place it in 
a gallon-sized storage bag and shake to coat.
Heat the oil to 350oF. Check with a candy thermometer. 
Keep oil above 340oF. or oil will begin seeping into the 
bird.
Frying
Once the oil has reached 350oF., place the turkey in the 
basket, feet up, and carefully lower into the pot. Do not use 
a lid while frying.
Whole turkeys require approximately 3-5 minutes per 
pound to cook. Remove turkey, drain oil from cavity, and 
check internal temperature with a meat thermometer. The 
breast must reach 170oF. and the thigh should be 180oF. If not 
done, return to the hot oil immediately for additional cooking. 
A turkey which is done should start to float.
Turkey parts require approximately 4-5 minutes per pound 
to reach appropriate temperatures.
Know how. Know now.???????????????????
???????
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®
®
? ? ?? ? ?? ? ? ? ? ?? ? ? ? ? ? ?? ?? ??? ? ? ? ? ?? University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources
Index: Foods and Nutrition
Safety
Issued July 2004
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties
and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln
and the United States Department of Agriculture.
© 2004, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension.  All rights reserved.
Chicken and Cornish game hens require about 9 minutes 
per pound because oil cannot circulate as well in smaller 
cavities.
Allow turkey to drain for 20-30 minutes before carv-
ing.
You may wish to do several birds at one time while the 
oil is hot. Turkey meat freezes well.  
Follow manufacturers instructions exactly for the use 
of your fryer.
Reuse of Oil
Allow oil to cool before storing.
High smoke-point oils allow reuse with proper filtration. 
Strain the oil through a fine strainer and then filter through 
fine cheesecloth.
Oil must be covered and refrigerated to prevent rancidity. 
It may be kept for several months or until signs of deteriora-
tion occur: foaming, darkening, smoking excessively, rancid 
smell, or failure to bubble when food is added. Oil will thicken 
when chilled but will return to its original consistency when 
reheated.
Oils may be used 3-4 times if well filtered and refriger-
ated.
Precautions
• Always use a deep fat fryer outdoors, never on a deck or 
in a garage. Place fryer a safe distance from buildings. 
Place fryer on level dirt or grassy area, not on wood or 
concrete which may be stained by hot oil spills.
• Never leave the fryer unattended. Most units do not 
have thermostats so temperature must be monitored 
regularly.
• Never let children or pets near the fryer while cooking 
or cooling. Oil remains hot for several hours.
• Do not consume alcohol while cooking. Proper safety 
includes waiting until the turkey is fried and drained, 
and oil in the pot is cool.
• Do not overfill the fryer.
• Never put your face directly over the pot.
• Use completely thawed meat.
• Use caution with marinades as water in hot oil can 
cause a fire or explosion.
• Slide thawed turkey into hot oil carefully to avoid 
splashing or spillage.
• Do not crowd the pot. Oil needs to circulate freely 
around the bird.
• Keep an all-purpose fire extinguisher nearby.
• Allow oil to cool completely before disposing or stor-
ing.
• Immediately wash hands, utensils, equipment, and 
surfaces that have come in contact with raw meat.
• Turkey should be consumed and leftovers refrigerated 
within two hours of cooking.
• Use a drip pan under the turkey fryer in case of ac-
cidental spillage or boiling over of oil.
• Remember, begin with well washed hands and clean 
utensils and keep them that way throughout the pro-
cess.
References
National Turkey Federation:
http://www.eatturkey.com/consumer/cookinfo/fryturk.html
http://www.ul.com/consumers/turkeys.html
http://www.gumbopages.com/food/poultry/fried-turk.html
http://www.lokibob.bravepages.com/DEEP% 20FRIED%20
TURKEYS.html
http://www.alliedkenco.com/data/data_sheets/data_turkey.
html
www.louana.com
www.ces.ncsu.edu
This publication has been peer-reviewed.
UNL Extension publications are available online 
at http://extension.unl.edu/publications.


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NF04-606 Deep Fat Frying Turkeys

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