Which cooking method submerges a Thanksgiving turkey in hot oil?

Deep frying is the cooking method that submerges a Thanksgiving turkey in hot oil.

In this method, a whole turkey is carefully lowered into a large vessel of heated oil, cooking the bird rapidly while producing crisp, browned skin. The oil is commonly maintained around 350°F, and cooking time is often estimated at roughly 3 to 5 minutes per pound, depending on the equipment and bird.

Deep-fried turkey became popular as an alternative to oven roasting, especially in Southern and Cajun-influenced cooking. It can produce juicy meat and crisp skin, but it requires strict safety precautions because hot oil can overflow, ignite, or react violently with water.

The turkey must be completely thawed and thoroughly dried before frying. It should also be unstuffed, since stuffing may not heat safely while the bird cooks quickly. Regardless of method, poultry should reach a minimum internal temperature of 165°F, measured with a food thermometer.