How to Deep-Fry Turkeys and Ducks

by Ireland Wolfe

A turkey is being lowered into hot oil.

Gustavo Perales/iStock/Getty Images

Deep-frying a turkey is a Southern tradition. Typically, turkey and duck are roasted in the oven or cooked on a rotisserie; deep-frying adds a new dimension to their savory potential. A deep-fried turkey and duck’s crispy skin and juicy meat make for a delectable meal.

Deep-Fry Turkey

Remove the turkey from the wrapper and allow it to thaw completely. Remove the neck and giblets. Remove any excess fat from around the neck and any plastic or wire that may be holding the legs together.

Marinade the turkey. If you are going to use a marinade injection, inject deep into the thick, meaty parts of the turkey.

Fill the deep fryer with peanut oil. Do not exceed the fill line. Preheat the fryer to 375 degrees Fahrenheit.

Dry the inside and outside of the turkey with paper towels to remove any moisture that may cause the hot oil to splatter. Place the turkey in the fryer basket.

Turn off the burner. Lower the turkey into the oil very slowly. Immediately, turn the burner back on and set it to 375 degrees Fahrenheit. Fry the turkey for three to four minutes for every pound. For example, if your turkey weighs 10 pounds, you would fry it for 30 to 40 minutes.

Remove the turkey and check it with a meat thermometer. The internal temperature of the breast should be 170 degrees Fahrenheit and the thigh should be 180 degrees Fahrenheit. Allow the turkey to drain and rest for 15 minutes.

Deep-Fry Ducks

Pat ducks dry with paper towels. Season ducks by combining 2 cups of flour with your favorite spices and sprinkling over them.

Fill the deep fryer with peanut oil. Do not exceed the fill line. Preheat the fryer to 375 degrees Fahrenheit.

Attach the ducks to the hooks of the fryer according to the owner’s manual. Submerge them in the oil slowly.

Fry the ducks for eight to nine minutes or until the internal temperature of the meatiest part reads 165 degrees Fahrenheit.

Remove ducks from the fryer, drain them and rest them for 10 minutes before serving.

Photo Credits

  • Gustavo Perales/iStock/Getty Images

About the Author

Ireland Wolfe has been writing professionally since 2009, contributing to Toonari Post, Africana Online and Winzer Insurance. She obtained her Bachelor of Arts in psychology and Master of Arts in mental health counseling. She is also a licensed mental health counselor, registered nutritionist and yoga teacher.