Deep frying a turkey creates the juiciest, most flavorful Thanksgiving bird with incredibly crispy golden skin—and this step-by-step tutorial makes it totally doable, even if you’ve never done it before. The secret to an amazing deep fried turkey is brining it overnight in a flavorful mixture of salt, sugar, herbs, and aromatics that infuses the meat with incredible flavor and keeps it super moist. Whether you’re using an indoor electric fryer or an outdoor propane fryer, this guide walks you through every single step from brining to frying safely.
Why Deep Fry a Turkey?
I’m going to be honest with you—deep frying turkey used to intimidate the heck out of me. I’d roasted turkeys, I’d smoked turkeys, but deep frying? That felt like advanced level stuff reserved for the brave souls who weren’t afraid of propane tanks and gallons of hot oil. But once I discovered you could use an indoor electric fryer, everything changed.
Deep fried turkey is incredible. The outside is golden brown and crispy—like, ACTUALLY crispy, not just the skin-pulled-tight kind of crispy you get from roasting. And the inside? Ridiculously juicy and flavorful. Plus, it cooks way faster than roasting (we’re talking about an hour versus 3-4 hours), which is a game changer on Thanksgiving when oven space is precious.
The absolute key to amazing fried turkey is the brine. You cannot skip this step. Brining infuses the meat with flavor and keeps it incredibly moist even during the high-heat frying process. I’ve been brining my turkeys for years now, and I don’t make them any other way.
What You’ll Need
For the Turkey Brine:
- Kosher salt – This is non-negotiable. The salt is what actually brines the turkey and keeps it juicy.
- Sugar – Balances the salt and helps with browning.
- Aromatics – Onions, garlic, orange rind, fresh herbs (sage, thyme, rosemary). These infuse subtle flavor into the meat.
- Spices – Garlic powder, onion powder, black pepper, peppercorns add depth.
- Water – The base for your brine solution.
For Frying:
- Whole turkey – Up to 20 pounds depending on your fryer. Smaller turkeys (12-14 pounds) cook more evenly.
- Peanut oil – About 2.5-3 gallons depending on your fryer size. Peanut oil has a high smoke point, which is crucial for deep frying.
- Turkey fryer – Indoor electric or outdoor propane (I’ll discuss both options!)
Equipment You’ll Need:
- Fire extinguisher (seriously—have one nearby for safety!)
- Large brining bag
- Roasting pan (to hold the brining bag and catch any spills)
- Meat thermometer (absolutely essential for safety!)
- Butcher’s twine
Step 1: Make the Turkey Brine (The Secret to Juicy Turkey!)
This brine is what sets this fried turkey apart from every other turkey you’ve ever had. Don’t skip it!
In a large pot, combine 1.5 gallons of water, kosher salt, sugar, garlic powder, onion powder, black pepper, and peppercorns. Bring the mixture to a slight boil over medium-high heat, stirring to dissolve the salt and sugar.
Once it’s steaming, add your aromatics: roughly chopped onions, garlic head (cut in half), orange rind, and fresh herbs. I like to tie my herbs together with kitchen twine so they’re easier to remove later, but you don’t have to.
Let this simmer for 30 minutes. Your kitchen is going to smell amazing! This simmering time allows all those flavors to infuse into the brine.
Remove from heat and let it cool COMPLETELY. This is important—you cannot put hot brine on a turkey or you’ll start cooking it. I usually make my brine the day before and let it cool overnight.
Pro tip: You can strain the brine if you want, but I don’t bother since I rinse the turkey before frying anyway.
Step 2: Brine the Turkey (Overnight is Non-Negotiable!)
Remove your turkey from its packaging and take out all the giblets and organs from the cavity. Check both ends—sometimes there are surprise packets hiding in there!
Place your turkey in a large brining bag (these are specifically made for turkeys and are much sturdier than regular plastic bags). Set the bag inside a roasting pan—trust me on this. I’ve had brine spill all over my fridge more times than I’d like to admit, and it’s a nightmare to clean up.
Once your brine is completely cool, pour it over the turkey in the bag. Seal the bag tightly, making sure there’s no air trapped inside. Place the whole setup in your refrigerator and let it brine for a minimum of 12 hours. Overnight is ideal—I usually do 12-24 hours.
Why does brining matter so much? The salt in the brine breaks down proteins in the meat, allowing it to absorb moisture and flavor. This is what keeps your turkey incredibly juicy even after being submerged in 300°F oil.
Step 3: Prepare Your Turkey for Frying
The next day (or at least 12 hours later), it’s time to prep your turkey for frying.
Remove the turkey from the brining bag and rinse it thoroughly inside and out with cold water. You want to wash off that excess salt so the turkey isn’t too salty. Don’t worry—the flavor has already penetrated the meat, so you’re not rinsing away your hard work!
Pat the turkey completely dry with paper towels. Get every surface as dry as possible—inside the cavity, under the wings, between the legs. Moisture on the skin prevents it from getting crispy, plus water and hot oil do NOT mix well.
Using butcher’s twine, tie the legs together. This helps the turkey cook more evenly and makes it easier to lower into the fryer.
Here’s the crucial part: Let the turkey sit at room temperature for 30 minutes before frying. A cold turkey takes longer to cook and doesn’t crisp up as well. Room temperature = crispy, golden skin.
Step 4: Deep Fry Your Turkey (The Main Event!)
Safety First:
- Set up your fryer outdoors if using propane (NEVER inside!)
- Indoor electric fryers are specifically designed for indoor use
- Have a fire extinguisher nearby (not a fire blanket, not water—a proper extinguisher)
- Keep kids and pets away from the frying area
- Never fill oil past the maximum fill line
- Make sure your turkey is completely dry before lowering it into oil
Frying Instructions:
Pour your peanut oil into the fryer. For a 20-pound turkey in a Masterbuilt electric fryer, you’ll need about 2.5 gallons. Check your fryer’s manual for exact amounts—this is important for safety!
Heat the oil to 300°F. This will take a while (sometimes 30-45 minutes), so be patient.
Place your turkey in the fryer basket. When the oil reaches temperature, SLOWLY—and I mean slowly—lower the basket into the hot oil. The oil will bubble vigorously as the turkey goes in. This is normal, but this is also why you don’t fill past the fill line.
Close the lid and set a timer. The general rule is 3.5 minutes per pound, so a 14-pound turkey takes about 50 minutes. A 20-pound turkey takes closer to 70 minutes.
How do you know when it’s done? The internal temperature must reach 165°F in the thickest part of the thigh. Use a meat thermometer—this is non-negotiable for food safety. The turkey will be beautifully golden brown all over.
Step 5: Rest Your Turkey (Don’t Skip This!)
Carefully lift the basket out of the oil. The turkey will be dripping with oil, so have a place ready for it. I set mine on a roasting rack set over a baking sheet to catch the drippings.
Let the turkey rest for AT LEAST 30 minutes. I know it looks amazing and you want to dig in immediately, but this resting time is crucial. It allows the juices to redistribute throughout the meat instead of running all over your cutting board.
Cover it loosely with foil to keep it warm while it rests, then carve as usual.
Indoor vs. Outdoor Turkey Fryers: What’s the Difference?
Indoor Electric Fryers (What I Use!):
- Safe to use inside your kitchen
- No propane tanks to deal with
- More controlled temperature
- Easier cleanup
- Usually have multiple functions (steaming, boiling)
- Recommended: Masterbuilt Electric Fryer
- Perfect if you’re intimidated by outdoor propane fryers
Outdoor Propane Fryers:
- MUST be used outside (away from structures)
- Requires propane tank
- Can accommodate larger turkeys
- Traditional method
- More setup and cleanup involved
- Need to monitor weather conditions
Both methods produce amazing results! Choose based on your comfort level and setup.
How Much Oil Do You Need?
This depends on your fryer size and turkey weight:
- 12-14 lb turkey: ~2-2.5 gallons
- 16-18 lb turkey: ~2.5-3 gallons
- 20 lb turkey: ~3-3.5 gallons
Never guess! Check your fryer’s manual for the exact amount. Overfilling is a serious fire hazard.
Why peanut oil? It has a high smoke point (around 450°F), which means it won’t burn at frying temperatures. Vegetable oil works too, but peanut oil adds subtle flavor.
Expert Tips for Perfect Fried Turkey
Always brine. This is the single most important step for juicy, flavorful turkey.
Dry the turkey thoroughly. Water + hot oil = dangerous splattering.
Don’t stuff the turkey. Stuffing and frying don’t mix. Make your stuffing separately.
Check the weather if using outdoor fryer. Wind and rain make propane frying dangerous.
Have help. Lowering a 20-pound turkey into hot oil is easier with two people.
Save the oil! You can strain, store, and reuse peanut oil several times. Let it cool completely, strain out any debris, and store in sealed containers.
Inject for extra flavor (optional). Some people inject their turkey with butter, broth, or marinade before frying for even more flavor.
Use the right size turkey. Smaller turkeys (12-14 pounds) cook more evenly than massive birds. If you need more meat, fry two smaller turkeys instead of one giant one.
What to Do with Leftover Fried Turkey
Fried turkey makes incredible leftovers! Store carved turkey in airtight containers in the fridge for up to 4 days.
Leftover ideas:
- Turkey sandwiches with cranberry sauce
- Turkey soup or turkey noodle soup
- Turkey salad with the crispy skin chopped in
- Turkey fried rice
- Turkey enchiladas or tacos
- Turkey and dumplings
Deep Frying Turkey Safety Tips
I cannot stress safety enough when it comes to deep-frying turkey. Please follow these rules:
✓ DO:
- Use outdoors if using propane fryer
- Place fryer on level ground away from structures
- Keep fire extinguisher nearby
- Thaw turkey completely (a frozen turkey causes oil to explode!)
- Dry turkey thoroughly
- Use proper protective gear (long sleeves, closed-toe shoes)
- Monitor oil temperature constantly
- Follow manufacturer’s instructions exactly
✗ DON’T:
- Never use propane fryer indoors or in garage
- Never overfill with oil
- Never leave hot oil unattended
- Never fry a frozen turkey
- Never use water to put out oil fires
- Don’t fry in bad weather (if using outdoor fryer)
- Don’t drink alcohol while frying
Commonly Asked Questions
You don’t technically HAVE to, but I’m going to strongly encourage you to do it anyway. Here’s why: deep frying cooks turkey really fast at high heat, which means there’s more risk of drying out the meat. Brining solves that problem by infusing the turkey with moisture and flavor before it ever hits the oil. Every single time I’ve fried a turkey without brining, I’ve regretted it—the meat was fine but nowhere near as juicy or flavorful. The brine takes minimal effort (mostly just waiting time) and makes such a massive difference. If you absolutely can’t brine, at least inject it with butter or broth!
The rule of thumb is about 3 to 3.5 minutes per pound at 300°F. So a 14-pound turkey takes roughly 50 minutes, while a 20-pound turkey takes about an hour to an hour and ten minutes. But here’s the thing—don’t rely on time alone. Always use a meat thermometer and check that the internal temperature in the thickest part of the thigh reaches 165°F. Different fryers heat differently, and the exact size and shape of your turkey matters. The thermometer is your best friend here!
Peanut oil is the gold standard for frying turkey. It has a high smoke point (around 450°F) which means it won’t burn or smoke at frying temperatures, and it adds a subtle, pleasant flavor. If you have a peanut allergy in your family, vegetable oil, canola oil, or safflower oil also work—they all have high smoke points. Whatever you do, don’t use olive oil (too low of a smoke point) or butter (way too low). You need an oil that can handle 300-350°F without breaking down.
The biggest cost is the oil. Peanut oil runs about $35-50 for 3 gallons depending on the brand, and you’ll need 2.5-3 gallons for a turkey. The good news? You can strain and reuse that oil several times, so one purchase can last for multiple frying sessions. The turkey itself costs the same as any other turkey. If you don’t already have a fryer, indoor electric fryers run about $100-150, while outdoor propane fryers range from $50-150. Overall, after the initial equipment investment, frying a turkey costs about the same as roasting one.
It can be if you don’t follow safety protocols, but if you’re careful and follow instructions, it’s totally safe. The main dangers are: overfilling the fryer with oil (causing overflow when the turkey goes in), frying a frozen or wet turkey (water causes violent splattering), and using outdoor fryers too close to structures or in bad weather. Indoor electric fryers eliminate most of these risks since they’re designed for safe indoor use. If using an outdoor propane fryer, make sure you’re on level ground outside, far from buildings, with a fire extinguisher nearby. Never leave hot oil unattended, and never try to move the fryer while it’s hot. Follow these rules and you’ll be fine!
Yes! Peanut oil is expensive, so it’s great that you can reuse it several times. After frying, let the oil cool COMPLETELY (this takes hours, so be patient). Strain it through cheesecloth or a fine-mesh strainer to remove any turkey bits and debris. Store it in a sealed container in a cool, dark place. You can reuse the oil 3-4 times as long as it doesn’t smell rancid, hasn’t darkened significantly, and hasn’t been heated past its smoke point. Once it starts smelling off or looks really dark, it’s time to dispose of it properly (never pour it down the drain!).
This depends on your fryer, but most home fryers can handle turkeys up to 18-20 pounds. However, I actually recommend sticking with 12-14 pound turkeys. Smaller turkeys cook more evenly, are easier to handle safely, and have a better ratio of crispy skin to meat. If you need to feed a crowd, it’s better to fry two smaller turkeys than one massive one. Check your fryer’s manual for its maximum turkey size—never exceed that recommendation or you risk the turkey not being fully submerged, which leads to uneven cooking.
Things you’ll need:
Turkey Brine
Turkey Brining Bags
Butchers Twine
Masterbuilt Turkey Fryer
How to Deep Fry a Turkey
- Total Time: 13 hours
- Yield: 15–20 (1 pound per person) 1x
Description
Try this simple tutorial on how to deep fry a turkey for the holidays this year. This recipe will leave you with a delicious, juicy, and crispy fried turkey!
Ingredients
- 13 lb. whole turkey
- 1 1/2 gallon of water
- 1 1/2 c. kosher salt
- 1/3 c. sugar
- 2 tbsp. Garlic powder
- 2 tbsp. Onion powder
- 1 tbsp. Black pepper
- 1 tbsp. Peppercorns
- 2 medium onions, peeled and rough chopped
- 1 garlic head, cut in half
- 1 large orange rind
- 2 sprigs sage
- 2 sprigs thyme
- 2 spring rosemary
- 2 1/2 gallons peanut oil
Instructions
- In a large pot, add the water, salt, sugar, garlic and onion powder, black pepper, and peppercorns and bring to a slight boil. Once the water has begun to steam, add the onions, garlic, orange rind, and herbs. And allow simmering for 30 minutes. Remove from heat and allow to cool completely.
- TIP: Take the herbs and bind them together with a string.
- Remove the turkey from its packaging along with the internal organs. Place inside a large brining bag, which is placed inside a roasting pan to avoid the liquid from spilling.
- Once the brining liquid has cooled, pour over the turkey. Place inside the refrigerator overnight.
- When ready to fry, remove from the bag and rinse inside and out. Place back on the roasting pan. Using butcher’s twine, tie the legs together. Pat the bird dry and allow it to sit at room temperature, for at least 30 minutes. Meanwhile, pour your oil into the fryer and heat to 300 degrees which can take a while.
- Place the bird in the basket that came along with the fryer. When the oil is ready, slowly lower the basket into the oil. Close the lid of the fryer and cook for about 45 minutes or until internal temperature reaches 165 degrees.
- Carefully lift out of the oil with the hook and place it on the roaster rack and allow it to rest for at least 30 minutes before carving. Serve as desired.
Notes
Be sure to remove the plastics attached to the turkey.
- Prep Time: 12 hours
- Cook Time: 1 hour
- Category: Main Dishes
- Method: Deep Dry
- Cuisine: American
Nutrition
- Serving Size: 2-3 slices
- Calories: 680
- Sugar: 1
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 11 g
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 87 g
- Cholesterol: 250 mg
Oh gosh, this one is so delicious and seeing this makes me so hungry. Thank you for sharing the procedure on how
to make it.
Oh my gosh I’ve always wanted to try deep frying a turkey but was always too chicken (haha poultry pun there for you!). But I love the idea of this indoor fryer. I had no idea that was a thing. And definitely going to try your brine for extra flavor! Thank you!
Thank you!
What a great recipe!! We deep fried our turkey last year, and I was looking for the recipe again… glad I found it, and can’t wait to make it again!
I must admit, I never tried deep fried turkey, but I love the way it looks and sounds! So delicious! Plus, your instructions and photos make this process look very easy! Perfect way to try something a bit different this Thanksgiving!
Anna recently posted…Coffee walnut cake
Thank you!
I love how flavorful and juicy this turkey looks! Definitely would make the perfect main dish for Thanksgiving as well
Thank you!
I’ve never deep fried my turkey before! Such a fun experiment for our next turkey! Love the use of the brine for added flavour!
Carmy recently posted…Korokke (Potato & Meat Croquette) Bento Box
Wow! There’s so much great information here on preparing the turkey! I’ve never deep fried a turkey before but I feel good about it now!
Wow your turkey looks fantastic! I never realized you could deep fry a turkey. Really need to find a indoor turkey fryer. Will check out your recommendation!
Jacqueline Debono recently posted…Gnocchi alla Sorrentina – baked with tomatoes, basil & mozzarella
I must say I never tried deep-fried turkey before. But it looks amazing. I bet my family would love this. I might give this a try. Thanks for the idea.
no problem Natalie!
Thanks for sharing. I like recipes with pictures. It is easy for me to make exactly the same foods.
Bryan recently posted…What Is The Difference Between Espresso And Lungo?