Deep-fried turkey is a popular and unique treat for Thanksgiving. Propane turkey fryers cook up a bird efficiently and deliciously. But if used incorrectly, they have the potential to cause fires, burns, and other serious hazards around the home. In fact, the National Fire Protection Association states that Thanksgiving is the number one day for cooking fires in the U.S.
We want to help ensure that your family and friends have a safe and enjoyable holiday. Here are a few tips from our propane experts.
Prep for Deep Frying Your Thanksgiving Turkey
Buy the right equipment
Propane: in general, if you are cooking one turkey, one standard 20-pound propane tank will be more than enough to fully cook the bird and then some.
Cooking pot: should be at least 30 quarts.
Propane burner and stand: these must be sturdy and capable of holding the weight of the heavy pot, gallons of oil, and the bird.
Long-stemmed thermometer - to check the internal temperature of the turkey during the frying process. We recommend buying a turkey fryer kit that includes the hanger and thermometer. And only use a turkey fryer as instructed according to the owner's manual.
Protective wear - always cover bare skin by wearing long gloves when handling a hot turkey. Use protective equipment like goggles and oven mitts.
Fire extinguisher (multipurpose, dry powder) in the event the oil ignites. Since you are dealing with hot oil, you cannot put out potential fires with water. Water will spread the fire.
High-heat oil. The most common type of oil for frying a turkey is peanut oil, however, you may opt to use canola, rice oil, corn oil, or sunflower oil.
Properly thaw and prepare your turkey
Completely thaw (USDA recommends 24 hours for every 4-5 lbs.) and dry turkey before submerging it in the fryer, a partially frozen or wet turkey can produce excessive hot oil splatter.
Smaller turkeys (8-10 lbs.) and turkey parts are best for frying. If a bigger turkey is needed, detach the dark meat from the breast and fry the sections separately.
Determine how many turkeys you will need to cook. If you plan on cooking more than one, have 2-3 propane tanks on hand just to be safe!
Get set up right
It’s important to be mindful of how the propane tank is handled and set up. Never use a propane fryer inside your home or garage, to prevent the risk of carbon monoxide build-up and any fire hazard from the open flame. There are deep fryers designed for indoor use. However, these are often electric deep fryers, not propane.
Never use a propane-fueled turkey fryer anywhere indoors.
Stay far away from flammable materials and a safe distance from your home and other structures.
Setting up towards the end of a driveway is the safest, placing the fryer in full view and in an open area away from all walls, fences, or other structures (especially wooden decks).
Do not fry your turkey in a garage, breezeway, carport, porch, awning, or under a cover of any kind.
The propane tank should be placed in an upright, secure position and as far from the heat source as the hose will allow.
Make sure that the hoses connecting to the propane tank and the connecting ports are in working condition.
Set the fryer/heater/pot on a flat, level surface.
Inspect all equipment for rotted gas hoses, rusted heating elements, and other damaged equipment. Do not use a turkey fryer with damaged or missing parts.
How to Fry Your Turkey using Propane
Determine how much oil you will need:
While estimating just how much oil can be difficult, it is absolutely imperative to not overfill your pot. Follow these steps:
Place the THAWED turkey in an empty fryer – NEVER deep fry a frozen or partially-frozen turkey (always pat-dry fully thawed turkey).
Fill the fryer with room temperature water until the level is ½ inch above the submerged turkey (using water to take this measurement instead of oil prevents any oil from overflowing).
Remove the turkey from the water and dry it entirely.
Mark the water level after the turkey has been taken out, then you can discard the water.
Dry the pot completely and refill it with oil to the marked level, you never want to overfill the pot with oil.
Let’s get cooking
DO NOT operate a turkey fryer in rain or snow.
Keep a fire extinguisher near you.
Cover up bare skin like arms, hands, and legs.
Tie back long hair, and don’t wear loose-fitting clothing.
Give yourself an ample amount of time to cook your bird. A general guideline is 3 minutes per pound in addition to 5 minutes per bird (i.e. a 10 lb bird is 30 – 35 mins).
Heat the oil to between 325 and 350 degrees Fahrenheit to properly cook your bird. Do not let the oil get too hot – for peanut oil, keep it under 375°F.
Most deep-fryer accidents occur while the oil is being heated. For this reason, it is very important to monitor the temperature of the oil closely. If any smoke at all is noticed rising from a heating pot of oil, the burner should be turned off immediately because the oil is overheated (the oil will continue to heat until it catches fire).
To prevent burning yourself, slowly lower the bird into the fryer. DO NOT drop the turkey in too quickly. Some recommend temporarily turning off the burner/flame for this part, in order to prevent any accidental overflow fire, and then turn the flame back on once the bird is safely submerged.
Cook 3 minutes plus 5 minutes per bird. Keep your thermometer on hand to check the internal temperature of the turkey. Use a fryer with temperature controls and check the temperature regularly. The turkey is done when the dark meat is at an internal temperature of 175° F to 180° F and all white meat is at an internal temperature of 165° F to 170° F.
Never leave the fryer unattended.
Keep children and pets at a safe distance from the fryer.
When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain. Let the turkey stand for 20 minutes before removing it from the rack or basket.
How to Clean Up your Fryer
Before starting to clean up, wait until the oil has completely cooled down – this takes about 2 hours. Then you will be able to drain and pour the oil back into its original container. You may reuse this oil if it’s kept in a cool, dark place for up to three months.
