The 3 Best Turkey Fryers, Tested and Reviewed

Don’t just set up your outdoor fryer anywhere. Before you fry, find a space outside that is at least 10 feet away from a home, building, or garage and not under roof eaves. Set up the fryer away from all walls, fences, and other structures that could catch fire. You should also allow for 2 feet of space between the propane tank and the fryer burner. 

Even the sturdiest fryer base can tip under the weight of several gallons of oil, so make sure to set yours on a level, stable dirt or grassy surface. Avoid frying on a wooden deck, which can catch fire, or concrete, which can stain from oil. Once the fryer is settled and you’ve begun cooking, do not move it, and keep children and pets away from it.

We were surprised by how much preparation went into frying our turkeys–even before we set up the fryers. For starters, you’ll need safety gear. You’ll be frying with several gallons of oil at very high temperatures, and even a splatter of oil on you can cause serious burns. We used these items:

• Safety goggles: These are heat and oil/chemical-resistant with indirect ventilation.

• Water- and oil-proof long apron: To protect against oil splatters and burns. Do not use a regular kitchen apron. Be sure to tuck your pants into boots or sneakers, too.

• Grill gloves: These are heat-resistant up to 932°F, and long enough to cover the arms.

• ABC fire extinguisher: Also a must. Make sure you place it near the fryer so that you can easily access it. It is also a good idea to have another person help lower/lift the turkey and handle any emergencies.

• Meat thermometer: Most fryers come with an oil thermometer to test the oil temperature, but you’ll also need to have a meat thermometer to check the meat for doneness. Tip: Calibrate your meat thermometer before using it to make sure the results are accurate by holding the thermometer in ice water for 30 seconds without touching the sides or bottom of the glass. If the thermometer registers 32°F, it is reading correctly. If your thermometer has a temperature scale that starts above 100°F, the ice-water method will not work; instead, test it in boiling water for at least 30 seconds. The thermometer should read about 212°F.

• Various other items, including several cleaning cloths and a spray bottle with soapy water to check for leaks. Make sure the fryer’s valves and tank connections are clean.

Now, it’s time to prep the oil. Use an oil with a high smoke point, such as peanut, refined canola, corn, rice, or sunflower oil. You’ll need to determine how much cooking oil your turkey needs so you don’t add too little or too much to the pot. Follow these steps:

1. First, remove the giblets from inside the turkey. Place the bird on the hook you will use with your frying pot. Then place it inside the empty pot. Next, position the turkey inside the empty pot and add water until it reaches 1 to 2 inches above the turkey. Make sure to leave at least 2 inches between the top of the water and the top of the pot.
2. Remove the turkey, hold it over the pot and let it drain for a few seconds, and, using a ruler, mark the water level from the water line to the top of the pot.
3. Pour out the water and dry the pot and the turkey thoroughly. Once you’re ready to fry, you’ll now have a reliable, measured account of how much oil to add to your pot.

We can’t stress this enough: your turkey must be completely thawed and dried before you place it in hot oil. We do not mean damp–we mean as close to bone dry as possible. Even the smallest amount of water or ice can cause the oil to boil over violently and lead to serious injuries or fires. Follow the Department of Agriculture’s tips on proper turkey thawing and pat the bird down with plenty of paper towels (including inside the cavity) before submerging it in the fryer. 

Some of the fryers came with basters. Although we did not test this accessory, you can inject your turkey with marinade or coat it with breading or a seasoned rub before frying it. But never stuff a turkey that you intend to fry. 

After you’ve completed the above steps, follow these additional tips to fry your turkey:

• Always use a calibrated thermometer to ensure your cooking oil has reached 350°F before placing your turkey inside the oil.

• Lower your turkey very slowly into the oil. In some cases, we found that our oil began boiling furiously, and despite our best efforts to get our turkey extremely dry, there were still wet spots inside its cavity. If your turkey is heavy, consider using a long and strong pole and having two people lower it into the oil.

• If your fryer begins smoking, it’s a sign that the oil temperature may be too high. Immediately lower the flame and monitor the oil’s temperature until it reaches the optimal temp, around 360°F, according to CR’s Project Test Leader José Amézquita.

• Regularly check the oil temperature and adjust the flame when it falls outside the 300°F and 360°F range. Most sources recommend cooking the turkey for three to four minutes per pound.

• Never, ever, leave fryers unattended or allow pets or children near them.

• If a fire occurs, never attempt to put it out with water. Use a fire extinguisher and call 911.

• Raise the turkey slowly when it’s finished frying to avoid spattering. Let the oil drain from the bird before removing it.

• When you remove the turkey, check its internal temperature with a meat thermometer in three places: the thickest part of the breast, the innermost portion of the wing, and the innermost portion of the thigh. All three should read 165°F or higher. If any of the checked parts are below the temperature, put the turkey back in the fryer for a few more minutes and check again. Once the bird is at temperature, let it cool for 20 minutes before carving and serving.

• Allow the oil to cool completely before handling it (more on that below).

• Wash your hands and all utensils that come into contact with raw turkey.

Turkey fryers use several gallons of cooking oil, and special attention is required when disposing of it. 

“You can actually reuse frying oil a few times,” says CR deputy editor and classically trained chef Paul Hope. “If you let it cool, you can strain it through a fine sieve, a paper coffee filter, or some cheesecloth, and pour it back into its original container.” The Department of Agriculture also recommends refrigerating the oil before using it. “That’s a nice option because it is very expensive to use that much oil once and throw it away,” Hope says. “Typically, most chefs say you can reuse frying oil two to four times.”

When it comes time to actually throw the oil away, Hope says he lets the oil cool completely and then uses a funnel to transfer it into any watertight container that can be thrown away; a plastic coffee can with a screw-on lid or an empty soda bottle are great options. 

“The really crucial thing is never to pour it down any kind of drain, including a toilet or a bathtub, because it can wreak havoc on plumbing,” Hope says.

Note: In our evaluations, we noticed that although the models claimed a capacity of up to 20 pounds, our birds weighed less than 19 pounds and were almost too big for the pot. For safety, birds weighing less than 16 pounds are better suited to these models.

Now that we’ve covered all the safety and prep, here are our reviews of the four turkey fryers we tested.