How to Fry a Turkey in a Masterbuilt Fryer

Fry the turkey for 3½ to 4 minutes per pound, then use a food thermometer to confirm it reaches the USDA safe minimum internal temperature of 165°F (74°C). The job is straightforward: choose a fryer that fits the bird, remove every trace of ice and moisture, heat the oil, lower the turkey slowly, then verify doneness with a thermometer.

These settings combine Masterbuilt’s fryer-capacity guidance with its 10L XL deep-fried turkey recipe.

What to Check	Masterbuilt Guidance
Fryer capacity	8-liter fryer: up to 12 pounds; 10-liter fryer: up to 20 pounds
Turkey size in the 10L XL recipe	12–16 pounds
Oil for the 10L XL recipe	3 gallons of peanut oil, filled to the MAX line
Fryer temperature	375°F
Initial frying time	3½ to 4 minutes per pound
Doneness check	165°F in the meaty part of the breast
If turkey is under temperature	Fry for an additional 5 minutes, then check again
After cooking	Turn control to MIN, unplug, and drain in basket for 10 minutes

How a Masterbuilt Turkey Fryer Works

A Masterbuilt electric turkey fryer uses a basket to lower the turkey into heated oil inside an enclosed appliance rather than a large outdoor pot over a flame. That makes the process more controlled, but careful preparation still matters.

The fryer’s ready light is more useful than trying to predict a heat-up time. Oil temperature can vary with the starting temperature of the oil, the amount of oil in the reservoir, and the room conditions, so the heat-up time is not fixed.

Choose the Right Masterbuilt Fryer and Turkey Size

Masterbuilt rates its 8-liter fryer for turkeys up to 12 pounds and its 10-liter fryer for turkeys up to 20 pounds. Confirm your fryer’s oil-reservoir markings; models are not interchangeable just because they look similar.

Masterbuilt’s 10L XL Fryer Boiler Steamer recipe is written for a 12–16-pound turkey. That is a practical range for the recipe, while the fryer’s overall capacity may allow a larger bird.

Before cooking, make sure you have:

A fully thawed turkey
A fryer basket and drain clips
High-heat frying oil
Paper towels
Protective heat-resistant gloves
A meat thermometer
Seasoning and, if desired, a marinade injector
A clear counter area for draining and carving

Remove the neck and giblets from the turkey cavity. Also remove and discard any plastic leg holder or pop-up timer before seasoning.

How to Fry a Turkey in a Masterbuilt Fryer

Step 1: Set Up the Fryer and Basket

Place the fryer on a stable, heat-safe surface where you can lower and lift the basket without reaching across the appliance.
Make sure the fryer, basket, and drain clips are clean and dry, and that the drain valve is in the off position with the safety cap mounted.
Keep paper towels, gloves, and your thermometer within reach before heating the oil.
Spray the empty fryer basket lightly with nonstick cooking spray so the turkey releases more easily after frying.

A large turkey can create a noticeable amount of steam indoors, so opening a window may help keep the kitchen more comfortable.

Step 2: Fill With Oil and Preheat

For the Masterbuilt 10L XL Fryer Boiler Steamer recipe, add 3 gallons of peanut oil, stopping at the MAX line inside the fryer.
For another Masterbuilt fryer model, account for its reservoir size rather than estimating the oil level.
Set the fryer to 375°F.
Wait for the green ready light before lowering the turkey.

Do not overfill the reservoir. The turkey displaces oil as it enters the fryer.

Step 3: Clear Ice and Dry the Turkey Completely

Check the cavity, joints, and skin for ice crystals or frozen spots.
Thaw the turkey in the refrigerator until completely thawed, then pat it dry inside and out before frying. If the cavity still contains ice, completely cover the turkey with warm water and soak it for no more than 30 minutes.
Pat the outside, inside cavity, and crevices completely dry with paper towels.
Season the turkey inside and out with your chosen rub or seasoning.

If you want to inject the turkey, do that before it goes into the basket. Keep the exterior dry afterward; water or ice on the turkey can make hot oil splatter.

Step 4: Load and Lower the Turkey

Put the turkey in the fryer basket breast side up.
Put on protective gloves.
Hold the basket securely and lower it into the hot oil slowly and steadily.
Let the basket settle into place without dropping it.

Do not rush this part. Slow lowering gives the oil time to rise around the turkey without surging over the fryer’s edge.

Step 5: Fry and Check the Breast Temperature

Set the timer for 3½ to 4 minutes per pound.
As a practical example, a 14-pound turkey has an initial frying window of 49–56 minutes.
When the timer ends, lift the basket slowly and let excess oil drain back into the fryer.
Check the turkey with a meat thermometer; it is safe when it reaches 165°F (74°C) internally.
The turkey is done when the thermometer reads 165°F.
If it is below temperature, carefully lower the basket back into the oil for an additional 5 minutes, then test again.

The timer estimates when to begin checking. The thermometer decides when the turkey is ready to eat.

Step 6: Drain, Rest, and Carve

Once the breast reaches temperature, turn the fryer control to MIN and unplug the fryer.
Hook the basket onto the drain clips and let the turkey rest and drain for 10 minutes.
Move the turkey to a carving board using clean utensils.
Carve and serve while the skin is crisp and the meat is hot.

Handle Common Masterbuilt Turkey Fryer Problems

The Fryer Has Not Reached Cooking Temperature

Do not judge readiness by elapsed time alone. Set the fryer to 375°F and wait for the green ready light before adding the turkey. Check that the appliance is plugged directly into a working outlet and that the control is set correctly.

The Turkey Is Brown but Below Temperature

A dark, crisp exterior does not prove that the breast meat is cooked through. If the breast is below the target temperature, carefully return the basket to the oil for an additional 5 minutes before checking again.

The Turkey Is Wet or Still Has Ice Inside

Stop before lowering it into the oil. Warm water can be used to clear ice from the cavity, but the turkey must then be dried thoroughly inside and out with paper towels. Never add water to hot oil.

The Basket Seems Too Tight

Use a smaller turkey or a fryer with a larger rated capacity.

Confirm Doneness and Handle the Oil After Cooking

The finished turkey should have a crisp, deeply browned exterior and breast meat that has passed the thermometer check. Letting it drain in the basket keeps excess oil out of the carving board and helps preserve the skin’s texture.

Once the turkey is carved, leave the fryer undisturbed until the oil has cooled completely. Do not pour cooled frying oil down the sink. Strain it for later frying if it is clean and smells fresh, or dispose of it according to local household-waste guidance.

Before storing the fryer, wash the cooled basket and removable parts, wipe away oil residue, and make sure everything is fully dry.

Frequently Asked Questions

How long does it take to fry a turkey in a Masterbuilt electric fryer?

A 14-pound turkey takes about 49–56 minutes as an initial estimate in the Masterbuilt 10L XL method. Start checking when the timer ends, then cook until the breast reaches the required internal temperature rather than relying on the clock alone.

Can I fry an 18-pound turkey in a Masterbuilt fryer?

Yes, an 18-pound turkey can fit in a 10-liter Masterbuilt fryer rated for birds up to 20 pounds, but it will not fit in the 8-liter model, which is limited to 12 pounds. An 18-pound turkey has an initial cook-time estimate of 63–72 minutes; verify that the breast reaches 165°F before serving.

How long does a Masterbuilt turkey fryer take to heat up?

Masterbuilt’s turkey directions do not give a fixed warm-up time. Set the fryer to 375°F and wait for the green ready light, because the actual heat-up time changes with the oil’s starting temperature and the amount of oil in the fryer.

Do you leave the lid on or off when deep frying a turkey in a Masterbuilt?

Masterbuilt’s turkey instructions do not specify whether the lid should be on or off while frying. Place the turkey in the fryer basket and lower it slowly. Masterbuilt’s turkey instructions focus on placing the turkey in the basket and lowering it slowly, so do not assume that one lid position applies to every fryer, boiler, and steamer model.

What should you inject into a turkey before deep frying?

You can inject the turkey with a marinade or brine of your choice, using 1 ounce for each pound of turkey. Masterbuilt’s deep-fried turkey recipe uses an injection made from melted butter and garlic rub, placed in the breasts, legs, thighs, and wings.