Deep Frying Turkey: Should the Legs Be Up or Down?

July 31, 2024

Should the Legs Be Up or Down When Deep Frying a Turkey?

When it comes to fried turkey legs up or down, opinions vary. Here’s a quick summary for those short on time:

Legs Up:
Even cooking
Shorter frying time for dark meat
Legs Down:
Oils penetrate better
Crispier skin overall

Deep-frying a turkey is an exciting way to prepare your Thanksgiving bird. This cooking method yields a juicy turkey with crispy, golden skin in under two hours and frees up oven space for your side dishes. However, prioritize safety—there’s no worse mishap than a grease fire on Thanksgiving. Always fry the turkey outdoors, away from the house or any other flammable structures, and avoid inclement weather.

I’m Arlo Harris, a grill review expert passionate about simplifying the art of outdoor cooking. With years of experience in grilling and frying turkeys, I’ve served hundreds of golden-brown birds. Whether you prefer legs up or down, my goal is to make your deep-frying experience a safe and successful one.

Happy frying!

Why Deep-Fry a Turkey?

Juicy Bird

Deep-frying a turkey results in a bird that’s incredibly juicy. Unlike oven-roasting, which can dry out the meat, frying seals in moisture. The high temperature of the oil cooks the turkey quickly, preventing the juices from evaporating. This means every bite is tender and succulent.

Crispy Skin

One of the biggest advantages of deep-frying is the crispy skin. The hot oil renders the fat just under the skin, creating a golden, crunchy exterior. According to experts like Hoover Alexander, owner and chef of Hoover’s Cooking in Austin, Texas, injecting the bird with flavored butter also helps achieve that perfect crispness.

Faster Cooking

Deep-frying a turkey is much faster than traditional roasting. While a roasted turkey can take several hours, a deep-fried turkey cooks at a rate of about 3 minutes per pound. This means a 12-pound turkey is ready in about 36 minutes. Plus, it frees up your oven for other dishes.

Bragging Rights

Let’s be honest—deep-frying a turkey earns you serious bragging rights. It’s a statement that you’re going all out for the holiday. As Steve Cavendish, a Nashville home cook, says, “It’s the best turkey I’ve ever had.” The combination of juicy meat and crispy skin makes it a showstopper at any gathering.

Safety First

While deep-frying yields amazing results, it’s crucial to follow safety guidelines. Always fry outdoors, away from flammable structures, and keep a fire extinguisher nearby. Wear protective gear like heavy-duty gloves and closed-toe shoes to avoid burns.

By following these tips, you’ll enjoy a juicy, crispy turkey that cooks fast and impresses your guests. Next, let’s dive into how to prepare your turkey for deep frying.

Preparing Your Turkey for Deep Frying

Thawing and Drying

Properly thawing your turkey is crucial. A partially frozen turkey can cause oil to splatter, leading to dangerous burns and fires.

Steps for Thawing:

Refrigerator Method: Place your turkey in the fridge. Allow 24 hours for every 4-5 pounds of bird.
Cold Water Method: Submerge the turkey in cold water, changing the water every 30 minutes. Allow 30 minutes per pound.

Important: Check for ice in the cavity. Even if the exterior feels thawed, the cavity can still hold ice. Remove it to avoid dangerous splattering.

After thawing, drying the turkey is equally important. Moisture reacts violently with hot oil.

Steps for Drying:

Pat Dry: Use paper towels to pat the turkey dry inside and out.
Inspect: Ensure no hidden ice pockets remain, especially around the rib bones.

Seasoning and Brining

A well-seasoned turkey makes all the difference. You can choose between a dry brine or a seasoning rub. Avoid wet brines, as they add extra moisture that can cause oil splatters.

Dry Brine:
– Mix salt, sugar, and your choice of herbs.
– Rub the mixture all over the turkey, including under the skin.
– Let the turkey sit in the fridge for 24 hours.

Herb Rub:
– Combine dried thyme, rosemary, kosher salt, black pepper, and paprika.
– Gently loosen the skin and spread the rub under it and inside the cavity.
– Apply any remaining rub on the outside of the skin.

Spice Mix:
– For a Cajun twist, mix cayenne, paprika, onion powder, and garlic powder.
– Apply it as you would an herb rub.

Avoiding Wet Brine:
– Wet brines can add unwanted moisture. Stick to dry methods to ensure crispy skin and avoid oil splatters.

Lastly, don’t forget to remove the giblets and neck from the cavity before seasoning. Leaving these in can affect the cooking process and flavor.

By following these steps, your turkey will be well-prepared for the deep fryer, ensuring a delicious and safe cooking experience. Next, we’ll discuss the equipment you’ll need for deep frying a turkey.

Equipment Needed for Deep Frying a Turkey

When deep-frying a turkey, having the right equipment is crucial for both safety and success. Let’s break down the essentials for both outdoor and indoor frying setups.

Outdoor Frying Setup

Outdoor fryers are the most popular choice for deep-frying a turkey. They typically include a propane burner, a large pot, and other necessary tools.

Propane Burner: This is the heat source. It connects to a propane tank and has a gauge for regulating the flame.
Large Pot: A 30-quart or larger aluminum pot is ideal. This size accommodates most turkeys and allows for enough oil to cover the bird.
Thermometer: A 12-inch deep-fry thermometer clips to the side of the pot to monitor the oil temperature, which should stay around 350°F.
Poultry Rack and Hanger: These tools help you lower and raise the turkey safely into the hot oil. The hanger should catch the bird securely to avoid any accidents.
Lowering Mechanism: Some setups include a special lowering mechanism to help you ease the turkey into the oil slowly, reducing the risk of splashes.

Safety Tip: Always have a fire extinguisher nearby, rated for grease fires. Never use water to extinguish an oil fire.

Indoor Frying Setup

Indoor fryers are designed to be safer and more convenient, especially for those who prefer cooking inside.

Countertop Fryer: These electric fryers are specifically designed for indoor use. They come with fryer baskets and safety features to minimize risks.
Rotisserie Mechanism: Some indoor fryers include a rotisserie attachment, which can help cook the turkey evenly and give it a nice, crispy skin.
Safety Features: Look for fryers with built-in safety mechanisms like automatic shut-off, temperature controls, and splash guards.

Note: Always confirm that your indoor fryer is designed for use with the size of turkey you’re cooking. Overloading can lead to uneven cooking and safety hazards.

By investing in the right equipment, you’ll ensure a safer and more enjoyable deep-frying experience. Next, we’ll guide you through the step-by-step process of deep frying a turkey.

Step-by-Step Guide to Deep Frying a Turkey

Measuring Oil

To prevent hot oil from overflowing when you lower the turkey, you need to measure your pot’s fill level before frying. Here’s how:

Water Displacement Method: Place your turkey in the empty, cool fryer pot. Fill the pot with water until the turkey is fully submerged, with water rising about 2″ above the bird.
Mark the Fill Line: Remove the turkey from the pot and set it aside. Use a waterproof marker to mark the water level on the outside of the pot. This is your fill line.
Dry the Pot: Discard the water, then wash and dry the inside of the pot thoroughly. This step ensures no water remains to cause dangerous splattering when you add oil.

Heating the Oil

Temperature Control: Place the pot on the burner and clip a deep-fry thermometer to the side. Add oil up to the fill line you marked earlier.
Preheating: Turn the burner on and set it to medium-high. Heat the oil until it reaches 375°F. This process should take around 30 minutes, depending on the outside temperature. Stay close by to monitor the temperature.
Maintaining 350°F: Once the oil hits 375°F, you’ll turn off the burner briefly when lowering the turkey. The oil temperature will drop, but you’ll aim to maintain it around 350°F for frying.

Lowering the Turkey

Safety Gear: Ensure you’re wearing a heavy-duty apron, long oven mitts, and closed-toe shoes. Safety first!
Turn Off Burner: Before lowering the turkey, turn off the burner to prevent flare-ups.
Slow Lowering: Using a poultry rack or fryer basket, slowly and carefully lower the turkey into the hot oil. Lowering it too quickly can cause oil to splash, which is dangerous.
Avoiding Splashes: Be cautious and go slow. Keeping a steady hand will help avoid any oil splashes.

Monitoring Temperature: After the turkey is safely in the oil, turn the burner back on and adjust to maintain the oil at 350°F. Use an instant-read meat thermometer to check the internal temperature of the turkey. Aim to pull the bird when the thickest part of the breast reaches 150°F, accounting for carryover cooking to reach the perfect 160-165°F.

By following these steps, you’ll ensure a safer and more successful deep-frying experience. Up next, we’ll dive into the debate of fried turkey legs up or down.

Fried Turkey Legs Up or Down?

When it comes to deep-frying a turkey, one of the most debated topics is whether to place the legs up or down. Let’s break down the Legs Up Method and the Legs Down Method to help you decide which approach is best for your bird.

Legs Up Method

In the Legs Up Method, the turkey is placed in the fryer with the breast side down and the legs pointing upwards.

Benefits:

Even Cooking: With the breast side down, the white meat, which cooks faster, is closer to the hot oil at the bottom. This ensures even cooking across the bird.
Crispy Skin: The skin on the breast side crisps up beautifully, giving you that golden, crunchy exterior that turkey enthusiasts rave about.

How to Do It:

Prepare the Turkey: Season and truss the turkey as usual, binding the legs and wings close to the body.
Lower Slowly: Using a turkey hook or stand, slowly lower the turkey breast side down into the hot oil.
Monitor Temperature: Keep an eye on the oil temperature and adjust as needed to maintain 350°F.

Legs Down Method

The Legs Down Method involves placing the turkey in the fryer with the legs down and the breast side up.

Benefits:

Dark Meat First: The dark meat in the legs and thighs is more forgiving and can handle higher temperatures. Placing the legs down ensures they cook thoroughly.
Personal Preference: Some people prefer this method because it follows the natural orientation of the bird, making it easier to handle and cook.

How to Do It:

Prepare the Turkey: Season and truss the turkey, ensuring the legs are tightly bound.
Lower Slowly: Using a turkey hook or basket, slowly lower the turkey legs down into the hot oil.
Monitor Temperature: Keep the oil at a steady 350°F and use a meat thermometer to check the internal temperature.

Personal Preference:

The choice between legs up or down comes down to personal preference. Some cooks swear by the Legs Up Method for its even cooking and crispy skin, while others prefer the Legs Down Method for ensuring the dark meat is perfectly done.

Both methods have their merits, and either way, you’ll end up with a delicious, deep-fried turkey.

Up next, we’ll cover essential Safety Tips for Deep Frying a Turkey to ensure a safe and enjoyable cooking experience.

Safety Tips for Deep Frying a Turkey

Fire Safety

Fire Extinguisher: Always have a fire extinguisher nearby that is rated for grease fires. Water won’t work on an oil fire and might make it worse.

Outdoor Setup: Set up your fryer outdoors, away from walls, decks, and anything flammable. Place it on a flat, even surface like a patio or cement. Never use it under a roof or inside a garage.

Avoiding Water: Make sure your turkey is completely thawed and dry. Water and oil are enemies—any moisture can cause the hot oil to splatter and potentially start a fire.

Propane Tank Distance: Keep the propane tank as far away from the burner as the hose allows. This minimizes the risk of an explosion if oil splatters onto the flame.

Protective Gear

Heavy-Duty Gloves: Wear heat-resistant gloves that go up to your elbows. This protects your hands and arms from hot oil splashes when lowering the turkey into the fryer.

Apron: A sturdy, leather apron can shield your body from hot oil splatters. It’s a small investment for significant safety.

Closed-Toe Shoes: Always wear closed-toe shoes to protect your feet from any oil splashes. Sandals or flip-flops are a big no-no.

Long-Sleeve Shirt and Pants: Cover as much skin as possible to avoid burns. A long-sleeve shirt and pants are your best bet.

Following these Safety Tips for Deep Frying a Turkey will help ensure a safe and enjoyable cooking experience. Next, we’ll answer some Frequently Asked Questions about Deep Frying Turkey to clear up any lingering doubts.

Frequently Asked Questions about Deep Frying Turkey

When frying a turkey, should the legs be up or down?

This question is common among first-time turkey fryers. The answer varies depending on preference and equipment. However, many experienced fryers recommend legs up. This position ensures the breast meat, which cooks faster and is prone to drying out, stays submerged in the oil longer.

Do you cook a turkey legs up or down?

Cooking a turkey legs up can help achieve even cooking. The dark meat in the legs and thighs takes longer to cook, and this method allows it to be closer to the oil’s heat source. This approach helps ensure both the dark and white meat are cooked to perfection.

Which end goes up when deep frying turkey?

When deep frying a turkey, most experts suggest placing the head down and legs up. This method allows the breast meat to cook evenly and remain juicy. According to many seasoned turkey fryers, this technique results in a crispy skin and juicy meat, making it a popular choice.

For more in-depth guidance and expert tips, refer to our comprehensive guide on Deep Frying a Turkey.

Next, we’ll dig into some Safety Tips for Deep Frying a Turkey to ensure your cooking experience is both safe and enjoyable.

Conclusion

At Grill Wizard Oz, we believe that deep-frying a turkey can be a fun and rewarding experience. With the right preparation and techniques, you can achieve a juicy, crispy bird that will impress your friends and family.

Final Tips

Safety First: Always keep a fire extinguisher nearby. Use heavy-duty gloves and an apron to protect yourself from hot oil splatters. Ensure your frying setup is stable and away from your house.
Proper Setup: Whether you choose to fry the turkey with the legs up or down, make sure your fryer is on a flat, even surface. Avoid frying on grass or an incline to prevent accidents.
Oil Measurement: Use the water displacement method to measure the right amount of oil. This prevents overflow and reduces the risk of fire.
Monitor Temperature: Keep an eye on the oil temperature, maintaining it around 350°F. Use a thermometer to ensure your turkey is cooked to the correct internal temperature.
Enjoy the Process: Deep-frying a turkey is not just about the end result; it’s about the experience. Enjoy the process, and don’t forget to savor the delicious, crispy, and juicy turkey you’ve worked hard to prepare.

For more detailed information and to find the perfect grilling equipment, visit our shop page.

By following these tips and our comprehensive guide, you’ll be well on your way to becoming a turkey frying expert. Happy grilling and enjoy your meal!