Propane Turkey Fryers
Propane-fueled Turkey Fryers create a delicious, tender-on-the-inside,
crispy-on-the-outside bird. Like all “appliances,” following these guidelines will
make your turkey fry a fun, safe experience.
Know This Going In
Turkey Fryers:
- can tip easily
- need to stay 2 feet away from the propane tank
Before Cooking Your Turkey:
- Know the oil level inside the fryer BEFORE submerging the turkey in the fryer, to avoid the oil coming in contact with the flame
- Only use a turkey that is COMPLETELY THAWED before submerging it into hot oil to prevent an explosion when water hits hot oil
- If you see the oil smoke, the heat/flame is too high for that particular oil you are cooking with
Turkey Sizes by Guest Numbers

Pot Sizes:
- 30 qt. – can cook up to 18lb. turkeys
- 60 qt. – can cook over 25lb. turkeys / bigger turkeys require more oil = bigger pot
*Check your fryer owner’s manual for the size limits on your turkey.
How Long to Thaw a Turkey
Use an oil that can handle the high temperatures that you’ll be using in your fryer.
Smoke point
- The temperature at which an oil / cooking fat begin to to smoke. When you cook over the smoke point you may cause a burnt smell and flavor to the turkey.
- Use cooking oils with a smoke point above 300 F
Flash Point
- When cooking oil temperature is so high it’s vapors can ignite in the air when exposed to flame
Fire Point
- When the cooking oil vapors continue to burn
Turkey Fryer Steps

Prepare the Bird
- Pick the size of bird to fit the size of fryer pot, follow the fryer directions
- Use dry rubs for the outside, cavity and under the skin of the bird
- Use oil-based marinades, not water-based marinades and skip stuffing the bird
- Turkey must be 100% thawed and completely dry before submerging in hot oil

Prepare the Fryer
- Keep the fryer on flat, level surface, more than 10 feet away from your home
- Never use a fryer on a wooden deck, under a patio cover, in a garage or enclosed space
- When fuel is off, fill fryer pot with water, submerge your bird (within a plastic bag), mark the water line, remove the water and dry the pot thoroughly, then fill it with cooking oil to that same fill line
- Keep kids and pets away and always stay with your fryer

Keep On-hand
- Fire extinguisher (multi-purpose or dry-power)
- DO NOT USE WATER to Put Out a FRYER-GREASE FIRE
- Heavy duty gloves and goggles
- Thermometer

Start Cooking
- Heat the oil to 275F using thermometer probe that comes with your unit
- Once 275F, turn off the burner and lower turkey into fryer with the hanger hook
- Turn fryer back on and increases heat to 325F
- Pick an oil that can withstand a 325F temperature to avoid a fire
- Cook until bird’s internal temperature is 165F

When Turkey is Done
- Turn off the propane valve and fryer unit
- Remove bird from fryer and let set for 20-30 minutes before carving
- Carefully remove the bot of oil from burner, place it on level, heat safe surface w/ cover to let oil cool
- Take used cooking oil to location recycling locations near you