Deep-frying a 20-pound turkey can be an impressive centerpiece at the Thanksgiving table, and it's easier than you think (plus, it’s a crowd-pleaser and frees up your oven). Peanut oil creates a crispy exterior, achieving that ideal golden-brown finish. My guide explains how to safely and deliciously pull off a flawless fried turkey (in a fraction of the time of a conventional oven-roasted turkey).

1. Start with the Essentials

For 20 pounder, you need the right equipment:

Outdoor propane turkey fryer (with a pot large enough for a 20-pound turkey)
Peanut oil (around 4-5 gallons, depending on your fryer size)
Heat-resistant gloves (essential for handling hot equipment)
Meat thermometer (for monitoring oil and turkey temperature)
Propane tank (filled and connected to the fryer)
Fire extinguisher (just in case)

Note: Always deep-fry outdoors on a flat, protected surface away from structures and flammable materials (this includes trees and brush).

2. Determine Your Oil Level Safely

To avoid dangerous spills, calculate the oil level hours before the big event:

Place your thawed turkey in the empty fryer pot.
Fill the pot with water until the turkey is fully submerged.
Remove the turkey and mark the water level. Empty and thoroughly dry the pot before adding oil.

The water level shows how much oil you’ll need to fry the bird safely.

3. Prep the Turkey

Since water and hot oil don’t mix well, prep your turkey following these steps:

Thaw completely if frozen (this could take up to three days in the fridge).
Pat the turkey dry with paper towels to remove all surface moisture.
Season inside and out with your favorite rub or injection marinade. Avoid stuffing the bird (the downside is that you’ll need to get creative and make your stuffing outside of the turkey).

See below for our marinade and rub recipes. And make sure the hole at the cavity is open at least two inches so the oil can flow freely.

4. Heat the Oil to 250°F

Fill the pot with peanut oil up to the previously marked level and heat it to 250°F. Lowering the turkey into the oil at this temperature helps prevent oil splattering.

Tip: Depending on your equipment and the outside temperature, reaching 250°F can take about 40 minutes to over an hour, so give yourself plenty of time. On frigid days, we’ve started warming the oil at 1:30 for a 5:00 meal. Monitor the temperature carefully with a thermometer.

5. Gently Lower the Turkey into the Oil (neck-end first)

Once the oil reaches 250°F, you’re ready to begin frying.

Turn off the burner temporarily to avoid a flare-up.
Slowly lower the turkey into the oil, inch by inch. This is a two-person job if possible.
Once the turkey is fully submerged, turn the burner back on.

6. Raise the Oil Temperature to 350°F

With the bird fully in the oil, bring the temperature up to 350°F.

Gradually increase the burner flame while monitoring the thermometer closely.
Adjust the flame as needed to keep it steady at 350°F throughout the cooking process.
To counteract natural temperature fluctuations, keep the lid off and avoid introducing moisture to the oil.

Tip: Maintaining 350°F can be tricky. If the oil drops below 350°F, increase the flame briefly until it returns to the target temperature. Conversely, if it starts rising too high, lower the flame.

7. Fry for 3-4 Minutes Per Pound

For a 20-pound turkey, you’re looking at a cooking time of about 60-80 minutes. The key here is monitoring the internal temperature:

Breast should reach 161 to 165°F
Thigh should reach 175°F

Use a meat thermometer to check the thickest parts of the turkey for these temperatures.

8. Carefully Remove and Let Rest

Once the turkey reaches the desired internal temperature, carefully lift it out of the oil and let it drain over a pan or drying rack for 10-15 minutes. This resting period allows the juices to redistribute, giving you a more flavorful and tender result.

9. Carve and Serve

With a crispy, golden exterior and tender meat inside, your turkey is ready to serve! Carve it up and enjoy!

Bonus Tips for Deep-Frying Success

Monitor the oil's temperature. Once hot, peanut oil can increase in temperature quickly, so frequent checks prevent overheating.
Prepare a safety zone. Keep kids and pets away from the fryer area.

The Secret to Perfection

Deep Fried Turkey Marinade Injection

1/2 Cup Oil

1/2 Cup Water

1/2 Cup Melted Butter

2 tsp Thyme

2 tsp Sage

2 tsp garlic salt

2 tsp onion powder

2 tsp salt

6 Tbsp Worcestershire Sauce

Mix ingredients and inject them very carefully into the turkey, under the skin, making as few holes as possible (stick needly in and move it around).

Deep Fried Turkey Dry Rub

2 Tbsp Onion Salt

2 Tbsp Garlic Salt

2 Tbsp Paprika

2 Tbsp Chili Powder

2 tsp Pepper

1/4 Cup Creole seasoning

Coat the whole turkey, including the cavity.

Wrap the marinated and seasoned turkey (in a saran wrap or a large food-safe bag) and place on a cooking tray in the refrigerator to marinate overnight for up to 24 hours.

Happy oven space!!!

How to Deep Fry a 20-Pound Turkey Perfectly: A Step-by-Step Guide