how long does it take to deep fry a 7 lb turkey breast

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For cooks with a brazen sense of adventure, the idea of submerging a whole turkey in a cauldron of bubbling oil is understandably exciting. Deep-frying a Thanksgiving turkey certainly has advantages: The technique produces a juicy, flavorful bird with guaranteed crispy, golden brown skin—and the whole process takes less than 2 hours. Plus, all of the action happens outdoors, freeing up oven space for all the holiday side dishes you plan on churning out.

But, there’s no better way to ruin Turkey Day than by setting the bird (and your house) on fire. If this is your first time frying a turkey, don’t just wing it. Our turkey frying guide includes step-by-step instructions and a few essential safety tips so your deep-fried Thanksgiving dinner will go off without a hitch.

So go ahead and fill the oven with sweet potatoes, green beans, and pecan pie; then head outdoors for this quick and easy way to cook your Thanksgiving turkey.

A 7-pound turkey breast should be fully cooked after about 25 minutes in oil heated to 325 degrees F. It might take more or less time if your turkey breast is larger or smaller. Make sure your turkey is done by inserting an instant-read thermometer into the thickest part of the breast.

How to deep-fry a turkey:

Though the ingredient list for our deep-fried turkey recipe is relatively simple (all you need is a whole turkey and a lot of oil, plus any seasonings you want to add), the process requires very specific equipment. It might be an investment up front, but once you own the whole setup, you can deep-fry your turkey year after year. (You can also repurpose the equipment for a seafood boil come summertime.)Before you get started,

• Always fry your turkey outdoors in an open space away from the house, garage, swing set, backyard patio, or any other combustible structure. Do not attempt to deep-fry a turkey in inclement weather (if rain or snow gets into your fry pot, it could spell trouble).
• Arrange the burner on a flat surface and keep children and pets a safe distance from the fryer at all times.
• Wear heavy-duty gloves and a sturdy apron when deep-frying to protect yourself from the hot oil.
• Allow the oil to cool completely (at least a few hours; overnight is better) before moving or disposing of it.

The supplies:

You don’t need an industrial deep fryer to cook your bird, but you will need a specialized turkey-frying kit. Look for these at most hardware and home-improvement stores, or online retailers (we like this one from Amazon). Most turkey-frying kits use propane gas, though some electric models fitted with fryer baskets claim to be safe to use indoors (avoid these; frying a whole turkey indoors runs a greater risk of a grease fire). Make sure your outdoor frying kit includes the following items:

• 30-qt. or larger aluminum pot
• Propane burner with a hose that connects to a propane gas tank and a gauge for regulating the flame
• Poultry rack with a hook for lowering and raising the turkey
• 12″ deep-fry thermometer that clips to the side of the pot to monitor the oil temperature

Gas One Turkey Fryer Propane Burner Complete Kit

• A full propane tank
• A waterproof marker
• A heavy-duty apron
• Long, heavy-duty oven mitts (the kind you might use for grilling)
• An instant-read meat thermometer for checking the internal temperature of the turkey
• A fire extinguisher, in case of emergencies

The turkey: If you’re starting with a frozen turkey, allow it ample time to thaw before beginning the frying process (get our complete guide to thawing a turkey here). If you have a fresh turkey, simply pat it dry with paper towels. Either way, avoid using a wet brine or marinade; excess moisture can lead to splattering when you submerge the bird in the hot frying oil, resulting in dangerous flare-ups.

For most turkey preparations, including frying, we recommend dry-brining for optimal flavor and seasoning. A dry brine can permeate the meat, leading to a juicy, flavorful bird. More importantly, it dries out the skin, encouraging it to crisp and leading to a more controlled frying process. Note that some turkeys—such as Butterball and kosher turkeys—are pre-brined (often in water) and do require additional seasoning. Keep in mind that deep-fried turkeys should not be stuffed; instead, bake your stuffing in a casserole dish in the oven.

No matter which route you take, remember to remove the giblets from the turkey’s cavity and dry it inside and out. (Excluding the liver, which can be bitter, reserve the neck and any other discarded turkey parts to make turkey stock.)

The oil: You can use any type of oil that has a high smoke point. Canola oil, vegetable oil, grapeseed oil, and peanut oil all work well. How much oil do you need to fry a turkey? For a 12–14-lb. turkey, you’ll need approximately 4–5 gal. of oil. But pots vary in volume, so the method below will help you determine the precise amount you’ll need to fill your particular pot. Remember that the oil level will rise once you lower the turkey; this method factors in the clearance required between the oil’s surface and the top of the pot. Never fill the pot to the brim, which could cause the hot oil to overflow and set the whole thing ablaze.

Deep Fried Turkey Breast – Thanksgiving Dinner Made Easy

FAQ

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