How Long to Cook Every Size Turkey—Whether Roasting, Smoking, or Deep Frying (2024)

FAQs

How Long to Cook Every Size Turkey—Whether Roasting, Smoking, or Deep Frying? ›

Cook the turkey about 3 to 4 minutes per pound. 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. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

Cook the turkey about 3 to 4 minutes per pound. 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. When the turkey is done, slowly lift it from the pot and place it in a pan or on paper towels to drain.

Once in the deep-fryer, a turkey needs only four minutes per pound, which means you can cook a 15-pound turkey in about an hour, and smaller turkeys even quicker. A turkey in the oven or air-fryer, on the other hand, will take 30 minutes per pound, if not longer.

Heat oil in pot (allow enough room in pot for turkey to be placed, too much oil will cause overflow), bring oil to at least 375 degrees F. Placement of turkey will bring temperature down and you will want to keep temperature at 325 degrees F. while cooking. Cook turkey until golden brown, about 4 minutes per pound.

Smoking a turkey, as opposed to roasting, will not only free up your indoor oven for more important things (e.g. pie), but will also add a unique flavor that your guests may have never had before.

Remove from the smoker. Drop the "smoked" turkey into the 350 degree oil. Fry until you reach 160 in the deepest part of the breast. The fry will take approximately 1 - 1/2 mins per lb at 350.

At 225 degrees F, you can plan on it taking approximately 30 minutes per pound to smoke your turkey. Alternatively, if you are running your smoker at 250 degrees F, it will typically take 25 minutes per pound. For example, my 15-pound turkey took around 7 and 1/2 hours at 225 degrees F to fully cook.

Smoking a turkey can result in great flavor, but it usually has limp skin. Frying a turkey can have the most amazing crispy skin, but not much going on in the flavor department.

Deep-fried turkey is a delicious, celebratory way to cook your Thanksgiving meal. Other pluses: Fried turkeys cook twice as fast as traditional roasted turkeys and also free up the oven for essential side dishes. And with frying, you get to sit outside and enjoy the brisk autumn air while the turkey cooks.

Deep-frying a turkey is a vastly superior option for countless reasons. The most important: Like everyone who's ever tried it will tell you, it tastes better than roast turkey. The white meat is moister, the dark meat is even more flavorful, and the skin, while not always totally crispy, is never slimy and gross.

What is the best oil to fry a turkey in? ›

There are several types of oil that you can use to deep fry a turkey, but we recommend using peanut oil. Many chefs agree that peanut oil produces some of the best results when deep frying.

How much peanut oil do I need to fry a turkey? The amount of oil varies depending on the size of the bird. However, a good rule of thumb is that for every pound of meat, you'll need about a third of a gallon of oil. This means that you'll need 3-4 gallons of oil for a 12-14 pound turkey.

After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding. Mix the smoked paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, and thyme together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin.

One of the benefits of smoking a turkey is that it's almost impossible to overcook anything in a smoker. The temperature remains low and the cooking is slow, resulting in perfectly moist and tender meat with a rich, complex flavor.

Once you smoke a turkey, you'll never want it oven-baked again. The first turkey I smoked was in my Pit Barrel Cooker, Thanksgiving 2015. It turned out excellent and I loved the flavor…mostly because I am not a traditional turkey lover (see above) and this turkey was moist, flavorful...and smoked.

Butterball Smoked Whole Turkeys are fully cooked and ready to eat. They can be used in recipes calling for cooked turkey without prior heating. The pink color of the meat comes from smoking and curing and is not a sign of undercooked meat.

You'll need enough oil to cover your entire turkey, but not so much that it spills over. A general guideline is to use 3 gallons of oil for a 30 qt. pot and 3 1/3 gallons of oil for a 32 qt. pot.

I recommend injecting the turkey the night before you plan to fry, but it can be done as soon as one hour in advance. I've found that the flavor is more intense if you allow it to set overnight in the fridge.

Set your burner on medium and let your pan of oil heat for around 5 to 10 minutes. Put the meat thermometer in the center of the oil to check the temperature. The oil should be between 350 degrees Fahrenheit (177 Celsius) and 400 F (205 C), depending on what you're cooking.

Peanut Oil: Best Oil for Deep-Frying

Peanut oil is similar to vegetable oil in that it is great for a lot of different uses and has a high smoke point of about 450 degrees. Peanut oil is a particularly popular choice for deep-frying.