How to Deep-Fry a Turkey for Thanksgiving

If you want to upgrade your Thanksgiving game this year, deep-frying a turkey might be the bold move your holiday needs. Not only does it cook faster than traditional roasting, but it also delivers some of the juiciest meat and crispiest skin you’ll ever taste. It’s become a Thanksgiving favorite for food lovers everywhere — and with the right steps, it can be done safely and deliciously. Here’s your complete guide to deep-frying a turkey for Thanksgiving.

Why Deep-Frying Is a Game-Changer
Deep-fried turkey cooks quickly, seals in moisture, and develops a perfect golden crust you just can’t achieve in an oven. Plus, a 12-pound bird can be finished in under an hour, leaving your oven wide open for rolls, casseroles, pies, and everything else filling your table.

What You’ll Need
Before you fire up the oil, make sure you’ve got the right tools:
Turkey fryer with a 30-quart pot
Propane burner
3–4 gallons peanut oil
A fully thawed 10–14 lb turkey
Meat thermometer
Heavy-duty gloves
Lifting hook or basket
Dry rub or seasoning blend
A grease-rated fire extinguisher (a must!)

Choose the Right Turkey
Stick to a turkey between 10 and 14 pounds. Anything bigger increases the risk of the oil overflowing. And remember: the turkey must be completely thawed — no frozen spots, no ice. Frozen turkey + hot oil = disaster.
Once thawed, remove the giblets and pat the turkey dry inside and out.

Seasoning Your Bird
Keep it simple and flavorful. Try this blend:
2 tbsp salt
1 tbsp paprika
1 tbsp garlic powder
1 tsp black pepper
Rub it all over the turkey, including under the skin if you can. You can inject marinade if you like, but use light amounts to avoid splattering.

Set Up the Fryer Correctly
Safety-first is the rule here. Always fry outdoors, on flat ground, away from homes, garages, or anything flammable.
Set up the burner and pot.
Add peanut oil.
Heat the oil to 350°F.
Never walk away from the fryer — ever.

Lowering the Turkey Into the Oil
This is the moment that matters most.
Turn off the burner while lowering the turkey to avoid accidental flames.
Slowly and carefully lower the turkey using heat-resistant gloves and the lifter.
Once it settles in the oil, turn the burner back on.
Maintain 350°F as it cooks.

Cooking Time
Deep-fry the turkey for 3 to 3½ minutes per pound.
For a 12-pound turkey: around 36–42 minutes.
Check the temperature before removing:
Breast: 165°F
Thigh: 175°F
Lift the turkey out and let it drain.

Let It Rest
Let your turkey rest for 20 minutes before carving. This helps the juices settle and gives you the perfect Thanksgiving centerpiece.

Final Frying Tips
Keep kids and pets far away.
Don’t fry in the rain or on a wooden deck.
Lower the turkey slowly — that’s the #1 rule.
The oil can be strained and reused for future frying.