Get your oil to a steady 350°F. Use a thermometer. Guessing is for people who like undercooked chicken. Not you. You are a champion.
Lower the leg in gently. Don’t just yeet it in there. Use tongs. Lower it slowly to avoid a grease geyser. The oil will bubble like crazy. That’s normal. That’s the sound of dinner happening.
Deep Fried Turkey Legs Up Or Down at Milla Gadsdon blog
Now, set that timer for 12 minutes. But here’s the secret: check the temp anyway. Use an instant-read thermometer. You want the thickest part of the drumstick to hit 165°F. Not 160. Not 164. 165. That’s the magic number where bacteria go “welp, we’re dead.”
What If It’s A Gargantuan Leg?
Sometimes you get a leg from a turkey that was raised on a diet of protein shakes and rock music. It’s huge. Like, a full pound and a half. That’s fine. Just add time. Go for 18 to 20 minutes. Again, trust the thermometer, not the clock.
What about a tiny leg? A little scrawny thing? 8 to 10 minutes. But check it at 8. You can always fry it longer. You can’t unfry it. That’s a life lesson right there.
