Turkey Frying Tips

Turkey Frying Tips

We get it, cooking the perfect Thanksgiving turkey can be a lot of pressure. We've listed out all the tips and tricks to ensure your turkey frying goes smoothly this year!

Can I reuse the oil?

Yes, you can reuse it. But there are a few rules to follow


  • Allow oil to cool to room temperature
  • Filter oil through the LoCo Stainless Steel Funnel, multiple layers of cheesecloth, paper coffee filters, etc.
    • This is to remove any left behind particles from item(s) fried
  • Store the oil in an airtight container in a cool dark location
  • Do not store used oil for more than six months


  • Used oil stored improperly or too long can go rancid and make you sick
  • Oil reheated will darken in color and increase viscosity

 What size turkey should I fry?

The recommended size of a turkey for frying is 12lb to 16lb turkey


Most pots are approximately 30QT and with a 12lb to 16lb turkey, the pot allows for the oil to boil freely around the turkey for even frying


What size turkey for number of guests?

8 lb. -12 lb.          6-8 Guests

12 lb. -14 lb.       8-10 Guests

14 lb. -18 lb.       10-14 Guests

18 lb. -20 lb.       14-16 Guests

20 lb. - 22 lb.      16-18 Guests

22 lb. - 24 lb.      18-20 Guests

How long will my 14lb turkey take to fry?

The formula for frying a turkey is 3 to 4 minutes per pound. So, a 14lb turkey will take approximately 42 minutes.


  • Internal temperature should be no less than 165 °F

Recommended Thawing of your holiday bird

LoCo recommends thawing your turkey in the refrigerator.

Allow one day for each 4 - 5 pounds of weight.

  • 4-12 lbs. turkey will take 1 to 3 days to thaw
  • 12-16 lbs. turkey will take 3 to 4 days to thaw
  • 16-20 lbs. turkey will take 4 to 5 days to thaw
  • 20-24 lbs. turkey will take 4 to days to thaw


  • The thawed turkey, if refrigerated, is safe for use an additional two days

Alternate method of thawing

Cold Water Thawing

  • Must be done immediately (same day) before you start cooking the turkey
  • Leave the turkey in its original wrapping and submerge it in a sink (or container) full of cold water.
  • Water must be cold so that the turkey stays at a safe temperature
  • You should change the water every 30 minutes
  • Empty out the water and replace it with fresh cold water.

Allow for 30 minutes of defrosting time per pound.

Example: If your turkey weighs 16 pounds, it will take about eight hours to thaw.

Once the turkey has thawed, cook it immediately

How NOT to Thaw a Turkey

In case you are wondering, here are some thawing methods that are not recommended:

  • Thawing a turkey on the counter, in the garage or on the back porch
  • Thawing a turkey in a brown paper grocery bag or plastic garbage bag
  • Using the dishwasher to thaw a turkey (with or without water)
  • Any method that is not the refrigerator or cold water
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