Deep-frying a turkey outside is all about safety, setup, and timing: use a stable propane fryer on open ground, keep the oil around 350–375°F, fry about 3–4 minutes per pound, and make sure the turkey reaches at least 165°F inside before serving. Always fry in completely open air (not in a garage, on a deck, or under an overhang), and never use a frozen or wet turkey because that can cause dangerous oil boil-overs and fires.

Safety and setup

• Set the fryer on level dirt or grass away from buildings, vehicles, and anything that can burn; avoid decks and garages.

• Have a Class K or multipurpose fire extinguisher ready and wear long sleeves, closed shoes, safety glasses, and heavy oven mitts or heat-resistant gloves.

• Use a fresh or completely thawed turkey; allow about 24 hours of fridge thaw time per 4 pounds and remove giblets, neck, plastic trusses, and pop-up timers.

Measure oil and heat it

• Before cooking day, test oil volume with water: put the turkey in the empty pot (in the basket or on the rack), fill with water just to cover the bird, then remove the turkey and mark that waterline; dump the water and dry the pot completely.

• On cooking day, fill with oil only up to that mark (or the fryer’s max line), leaving at least 3–5 inches from the top so it cannot overflow.

• Light the burner on low, then bring the oil to about 350–375°F with a clip-on thermometer, and never leave the fryer unattended while heating.

Prepare the turkey

• Pat the turkey completely dry inside and out with paper towels; moisture is the main cause of oil splatter and boil-over.

• If you want extra flavor, inject marinade into the breasts, thighs, and legs and/or apply a dry rub, then pat dry again so the surface is not wet.

• Do not stuff the turkey; keep the cavity empty so oil can circulate and to avoid safety issues.

Frying outside, step by step

• Turn the burner off before lowering the turkey so any splashing oil does not ignite, and have two people handle the basket or rack if possible.

• Slowly lower the turkey into the hot oil over 30–60 seconds to control bubbling, then relight the burner once it is fully submerged and stable.

• Maintain about 350°F and cook for roughly 3–4 minutes per pound (for example, a 12‑pound turkey takes about 36–48 minutes), checking occasionally that the oil temperature stays in range.

Doneness and resting

• When the estimated time is up, turn the burner off, then slowly lift the turkey out and let excess oil drain back into the pot.

• Check the internal temperature with a meat thermometer in three spots: thickest breast, inner thigh, and inner wing; all should read at least 165°F.

• If it is below 165°F, carefully lower it back in for a few more minutes; once done, rest the turkey on a pan lined with paper towels for about 20 minutes before carving so the juices redistribute and the skin stays crisp.