Skip to Content

Pros and Cons of Deep-Frying a Turkey

A few years ago, my family gathered for Thanksgiving. I was not in attendance. The host, who we’ll not name, elected to defy the tradition of roasting the turkey and introduced deep-fried turkey.

The story lives on.

Depending on who I’m talking to, it was either the best Thanksgiving or the worst.

There are stories of flames shooting miles high “nearly catching the place on fire” and savory tales of how delicious that turkey was.

It will forever be a Thanksgiving of legends.

While I’m sure that Thanksgiving was nowhere near this excitement:

The fact is we have two options: up your roasting game or be a total hero and attempt to deep fry your bird.

People love to fry stuff (we’ve seen it all: Kool-Aid as seen on NY Daily News, Twinkies, Oreos, etc.)  

What’s more patriotic than deep-frying Thanksgiving dinner? put together a pros and cons list to weigh in your cooking options.

OK, so you’re gonna do it:

Deep frying the bird is absolutely a fire hazard.

Open propane gas fires are often unstable.

If you challenge yourself to deep fry, remember that this must be done outside and away from anything you care about (in other words, do not attempt this while in a garage, close to a house, your friends, or under a tree.)

Turkey frying equipment can be found at larger stores like Home Depot and Target or it can also be purchased online.

The kits run from $180 to $250 and usually consist of a propane burner, large stockpot, cooking thermometer, immersible stand or basket, and lowering tool.

deep frying a turkey pros and cons graphic

Tips for Deep-Frying a Turkey:

Thaw the turkey completely. Anything frozen making contact with extremely hot oil is bad splatter news (you wouldn’t want the above video to happen, would you?) even if it’s just a bit of the bird.

Patting the turkey dry before it’s lowered into the oil is important.

You can’t rub your turkey with herbs as they will burn.

Also, don’t forget that you can’t stuff a deep-fried turkey.

There is a general rule of 3.5 minutes frying time per pound of turkey

Fry the turkey, just don’t burn the house down.

About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
error: Content is protected !!