The 7 Best Turkey Fryers For The Best Deep-Fried Bird

• Properly set up your space. Only use propane turkey fryers outside (there are some electric turkey fryers that can be used indoors). Place your fryer on a level surface, away from areas with kids and pets traffic. Temperatures can rise to 400°F, so never leave your machine unattended.
• Monitor the temperature. You are cooking meat, after all. Invest in an oil thermometer because most turkey fryers don't come with one and it's important to monitor oil since it can catch fire if too hot. Hit the off button if the oil starts smoking. Also, never deep fry a frozen turkey—you have to give your bird time to thaw.
• Use protective gear. Remember that 400°F oil we were telling you about? That can leave a serious burn. Don't get near a turkey fryer without protective goggles and grilling mitts. And if you can, wear an outfit that doesn't leave much skin exposed—at least until you're done cooking.
• Turn off the burner when adding the turkey in the fryer. Once the turkey is entirely submerged in the oil, crank the heat.
• Give it some space. Leave at least two feet between the tank and the burner of a propane fryer.

Outdoor versus indoor fryers: The Good Housekeeping Institute says outdoor turkey fryers offer “natural ventilation,” usually come in a wider range of sizes, and require less splatter cleanup than in your kitchen. They add that indoor units are “more convenient” and “generally safer” since they don’t need a propane tank and can simply be plugged into an outlet.

Propane vs. electric vs. oilless fryers: Choosing the right model for you often depends on your space and comfort level. “If you can fry outdoors and aren't intimidated by lots of hot oil, then I recommend using a gas-powered fryer,” says Seixas. “For those who can't fry outside and are worried about safety, an electric turkey fryer [without a propane tank] is great.”

• Propane turkey fryers: Like an outdoor gas grill, this type of fryer is gas-powered. The Good Housekeeping Institute says they are “usually heavy-duty with a hose” that connects to a propane tank (sold separately) “so you can ignite the propane burner.” The propane burner then heats the pot filled with oil. These types of fryers should only be used outdoors in open settings—not in garages or on porches or balconies—to avoid risk of severe injury or property damage.
• Electric turkey fryers: Like a deep fryer, many of these turkey fryers can be used indoors, as long as they are not gas-powered. The Good Housekeeping Institute says these “tend to be safest,” since they usually have a built-in thermostat and auto shut-off features to keep oil from overheating.
• Oilless turkey fryers: These are connected to a propane tank, and while they don’t require oil, the Good Housekeeping Institute says they can take “a bit longer to cook.” They function similar to an air fryer in that they circulate hot air to cook and crisp a turkey. You'll need to brush the turkey with oil to help brown the bird’s skin, but experts say this is the healthiest cooking method of all three since it requires the least amount of oil. Plus, cleanup afterwards is much easier. Make sure to only use an oilless turkey fryer outdoors to prevent safety hazards.

Accessories: Look for features with a focus on safety and convenience.

• Lid: The Good Housekeeping Institute recommends a vented lid that’ll keep steam from getting trapped while cooking the turkey.
• Poultry rack and lifting hook: These tools will help you move the turkey in and out of the oil-filled pot and help avoid splattering.
• Oil thermometer: An oil thermometer will allow you to keep track of oil temperature, as “most oils can catch fire over 400˚F,” the Good Housekeeping Institute says.
• Built-in timer: This will help you keep tabs on the turkey’s cook time.
• Auto-shut-off: Often found in indoor models, this function automatically shuts off the turkey fryer when oil starts to overheat or catch fire, says Papantoniou.
• Oil drain: An oil drain allows you to empty the pot’s tank without tipping it over, which “can be dangerous and very messy,” warns the Good Housekeeping Institute.

Capacity: To properly fry your turkey, you’ll need to completely submerge it in oil, says the Good Housekeeping Institute. So, if you’re buying a 20-pound turkey or larger, you’ll likely need to fry it outdoors, since indoor turkey fryers can typically only hold birds up to 15 pounds. In this case, Seixas says to go with an outdoor turkey fryer with at least a 32-quart capacity. “Bigger than that, even better,” he says.

Power: BTU stands for British thermal unit and is the amount of heat needed to increase one pound of water by 1°F. The Good Housekeeping Institute says the higher the BTU, “the more powerful the fryer.” This results in a faster heating time for the oil and cooking time for the turkey. The experts add that higher BTUs typically mean “better control of the oil temperature,” too.

Follow these steps to properly fry a turkey, according to Seixas and Papantoniou:

1. Set up the fryer: Set your outdoor fryer on an even surface at least 20 feet away from buildings, pets, and children, as noted above.
2. Assess connections: Make sure the connections between the fryer and tank are stable.
3. Determine oil level: Put the rack in the fryer, then place the turkey inside. Note: You can do this while the bird is still in the plastic, however, the level might change a little because of the displaced oil in the cavity, says Papantoniou. Fill the pot with water so it’s 1 inch above the turkey. When you add the water, remember how many cups or gallons you added. That amount equates to how much oil you'll need. Remove the turkey and pat it dry throughly. "I recommend doing this a few days in advance, especially if you are brining the bird, which should be done after the water test," says Seixas.
4. Make sure everything is dry: The turkey, fryer, and all the fryer's parts need to be completely dry before frying. "Ever fried anything and forgot to thoroughly dry the pot? Not good," says Seixas. "Imagine that on a massively larger scale: water and hot oil can equal an oil explosion."
5. Add oil and place in the turkey: Heat the oil to 325°F, and slowly lower the turkey into the pot with turkey fryer tools, like a lifting hook and poultry rack. Maintain the temperature from 300 to 325°F until the bird is thoroughly cooked.

It’s best to go with a neutral oil (think: vegetable, corn, or canola oil) since this will allow you to fry without compromising the flavor of the turkey, Papantoniou says. Plus, each of these are usually pretty cheap, which is great since you’ll usually need about 4 gallons of oil for a 12- to 14-pound turkey (usually for propane turkey fryers), Gilbert adds.

In the mood to experiment with your oil? Gilbert shares that using part duck fat and peanut oil can help you fry up “a very flavorful bird.”

Gilbert says it takes three to four minutes per pound to fry a turkey. So, if you fry a 16-pound turkey, it’ll take about an hour to cook. Plus, the USDA notes that your cooked turkey is safe to eat once its internal temperature hits 165˚F.

Turkey fryers usually include a big pot that's versatile enough to make tons of different meals. Papantoniou says they are great for "frying big batches of food" or cuts of meat, like roasts. Plus, you can use them like you would another large pot to make hefty servings of stews, soups, and seafood boils. Simply fill the pot with water instead of oil if you plan on doing the latter.

1. Like cleaning a deep fryer, let the pot and any oil cool. From there, Papantoniou recommends straining the oil and storing it in a resealable container in a cool, dark storage area. Gilbert personally likes to clarify the oil and freeze the leftovers for future use. You can store it for about three months, the USDA advises. If you aren’t going to reuse the oil, let it cool overnight, pour it into a resealable container, and toss it in the trash (not down a drain).
2. Wash the frying pot with soap and water and a non-abrasive sponge to clear it of any stuck-on food pieces or residue. Papantoniou suggests reviewing your unit's manufacturer instructions for any other cleaning guidelines.
3. Let the unit dry completely.

Robert Seixas is the food director at Delish.

Kenny Gilbert is a chef and culinary director at Grove Bay Hospitality.

Nicole Papantoniou is the director at the Good Housekeeping Institute's Kitchen Appliances & Culinary Innovation Lab.

Katie Bourque is as an editorial fellow at Good Housekeeping, where she covers health, beauty, home, and pop culture.

Alexis Morillo is the former associate editor at Delish where she covers breaking food news and viral food trends.

Felicia LaLomia is the former food and culture editor at Delish and covers food news and features about delicious trends in the culinary world.

Nashia Baker is a commerce editor at Hearst covering the latest and greatest products across the home and lifestyle categories. Throughout her career, she has interviewed chefs and food experts to learn about top trends in the culinary world. For this story, she interviewed Delish's food director, a chef, and GHI experts to find the best turkey fryers on the market and what to look for when shopping.