Deep Fried Turkey Recipe
Crispy, brown skin and juicy, tender meat make this deep-fried turkey the most flavorful entree you’ll ever taste. You can expect a spectacularly delicious centerpiece for your Thanksgiving table. Celebrate with the whole family because this tasty bird is definitely for sharing!
If you envision grease fires, oil splatters, and third-degree burns right now, you aren’t alone. Many people are intimidated by deep frying, well, anything. But let me take a moment to assure you that deep frying a turkey with the right equipment and a few basic safety precautions is safe and easy.
I should warn you before starting: Once you’ve learned to deep-fry your turkey, you’ll be hooked. You may never bake that bird ever again. From holiday dinners and tailgating at sporting events to meal prepping for the week, deep frying is now my go-to turkey cooking method.
The Key to a Flavorful Turkey
I’ve fried a few turkeys in my time, and after quite a bit of experimenting, I now know what it takes to turn bland white turkey meat into a tender, flavorful meal that’s hard to forget. The secret lies in rubbing and marinating, so please do both, my friend!
The perfect flavors come from injecting marinade into the turkey, rubbing it down with your favorite seasoning blend, and then letting those flavors marinate for 48 hours. Prep work pays off big time, so don’t skip it if you want a turkey that packs a flavor punch.
How to Deep Fry a Turkey
- Make the turkey injector marinade with butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt.
- Season the turkey and inject the marinade.
- Marinate the turkey in the fridge overnight or up to 48 hours.
- Measure for oil so it doesn’t go over the max fill line, then add the oil and heat it to 375℉ (190℃) following the manufacturer’s instructions.
- Set up the fryer kit outside in an open area on a sturdy, flat surface.
- Insert the hanger through the turkey to firmly attach it. To prevent fire hazards, turn off the fryer before adding the turkey. That will prevent any flare-ups if oil accidentally spills over. (Photo 1)
- Carefully lower the turkey into the hot oil using heavy oven mitts or heat-resistant gloves, pausing every 15 seconds to avoid splattering until the turkey is submerged in the hot oil. (Photos 2-3)
- Fry the turkey for 3 minutes per pound (35 minutes or more), depending on the size of the turkey. A 12-14-pound turkey takes 35-45 minutes to cook. An instant-read thermometer will read 165℉ (75℃).
- Carefully lift the basket from the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. That allows the juices to redistribute into the meat for juicier turkey. (Photos 4-5)
- Carve, serve, and enjoy!
Recipe Tips and Notes
- If the oil gets too hot, turn off the burner and wait a few minutes before relighting the fryer.
- Do not use a deep fryer indoors. Please keep it outside to stay safe.
- Once the oil heats up, don’t move the pot or the burner. Even a slight movement can tip the deep fryer, causing a hot oil spill (dangerous) and a big mess (not fun).
- If the turkey starts browning too fast, lower the temperature. To cool it down fast, add a little fresh oil or turn off the deep fryer for a few minutes and then turn it back on again.
- To avoid fire hazards, place your deep fryer far away from power lines and trees, especially trees with low-hanging branches or leaves.
- Please, please, keep the kids away from the fryer while it’s hot.
- Keeping a fire extinguisher on hand is a good idea. Accidents can happen, and it’s good to be prepared.
Make-Ahead and Storage Instructions
Definitely marinate your turkey beforehand, but I recommend frying it on the day you plan to eat it. However, if you’re frying turkey for meal prep, fry it whenever you like.
Store carved pieces in the fridge or the freezer in airtight containers. Typically, turkey will last 3-5 days in the refrigerator and up to 3 months in the freezer.
What Goes With Deep-Fried Turkey
Serve up your fabulously flavorful turkey with a few classic side dishes. I love offering Southern cornbread dressing or scalloped corn and garlic mashed potatoes with homemade gravy.
More Fantastic Fried Food Recipes to Try
- Fried Turkey Wings
- Southern Fried Catfish
- Fried Deviled Eggs
- Spicy Fried Plantains
- Fried Red Snapper
By Imma
This blog post was originally published in July 2023 and has been updated with additional tips and gorgeous photos
Deep Fried Turkey
Crispy, brown skin and the juiciest, most flavorful turkey meat you've ever tasted are what you can expect from this spectacularly delicious recipe. Call the family and tell them to come over for a cookout this weekend because this tasty bird is for sharing!
Prep: 1 hour
Cook: 35 minutes
Brining Time: 1 day
Total: 1 day 1 hour 35 minutes
American
Servings 8
Ingredients
- 1 12-14 pound (5.5-6.5k) turkey (thoroughly thawed with the neck and giblets removed)
- 4-5 gallons (15-19l) peanut oil (or canola oil)
- 1-2 cup (240-480ml) turkey injector marinade
- 2-3 tablespoons (26-40g) turkey seasoning (or seasoning of choice)
- ½ cup (113g) unsalted butter
- ¾ cup (175ml) chicken stock
- 2 tablespoons (30ml) lemon juice
- 3 tablespoons (45ml) Worcestershire sauce
- 2 tablespoons (24g) brown sugar
- 2 teaspoons (10-12g) salt
- 1 teaspoon (10-11g) onion powder
- 1 teaspoon (2g) ground bay leaf
- 1 teaspoon (1-2g) ground thyme
- 1 teaspoon (1-2g) ground oregano
- 1 teaspoon (1g) ground sage
- 1 tablespoon (10-11g) chicken bouillon powder
- 1 teaspoon (3g) black pepper, finely ground
- ½ teaspoon (1g) cayenne pepper
- 1 teaspoon (2g) paprika
Instructions
Prepare Ahead
- Start by measuring the amount of oil needed to deep fry the turkey. Place the selected turkey in the fryer and add enough cold water to barely cover it. There should be enough room between the waterline and the top of the pot.
- Measure and mark the water quantity outside the pot. That is how much oil you'll need to deep fry the turkey. Proceed with brining (if brining turkey). You don't need to salt turkey if you're brining it.
- Rinse and pat the brined turkey dry with a paper towel (salt it if you didn't brine), and inject with a turkey injector marinade. You can either use store-bought or the recipe below for optimal flavor.
- Season with turkey seasoning inside and out under the cavities of the turkey. Place in the fridge until ready to be fried. You can do this 1-2 days ahead.
Deep Fry the Turkey
- Fill the turkey fryer with vegetable oil. Follow the manufacturer's instructions on lighting the fryer. Use a deep-fry thermometer to monitor oil temperature carefully; it usually comes with the deep fryer kit. Heat to 375℉/190℃.
- Insert the hanger through the turkey and firmly attach the turkey to the fryer.
- To prevent fire hazards, turn off the fryer right before adding the turkey. That helps prevent flare-ups from oil spilling over, just in case.
- Insert the hanger through the turkey and firmly attach turkey .
- Wear heavy oven mitts, long sleeves (no skin visible), and close-toed shoes for extra protection.
- When ready, carefully place the turkey in the fryer basket, then slowly it into the hot oil, pausing every 15 seconds until the turkey is submerged in the hot oil.
- Relight the deep fryer and fry for 3 minutes per pound (35 minutes or more, depending on the size of the turkey). You might have to monitor the temperature of the oil. Turn the fryer off, wait a few minutes, and relight the fryer once or twice to prevent the turkey from burning. Use your best judgment.
- Lift the basket from the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.
- Do not use a deep fryer indoors – only use it outside for safety measures.
- Do not move the pot or burner after the oil heats up. The slightest movement can tip it over, causing a hot oil spill or mess.
- Before lowering the turkey into the hot oil, turn off the propane and remove the thermometer from the rim of the pot. That will prevent any potential overflow from catching on fire and keep the thermometer from breaking. Relight the fire and reinsert the thermometer after the turkey is safely in the pot.
- If the turkey browns too fast, lower the temperature (if the oil gets too hot, turn the deep fryer off for a few minutes, let the oil cool slightly, then turn it back on). Watch the temperature, and don't walk away from the fryer.
- Place your deep fryer far away from power lines and trees (especially with low-hanging branches or leaves).
- Have kids stay away from the fryer when deep-frying turkey.
- If possible, always have a fire extinguisher nearby in case of a fire. Safety first.
Optional Injector Marinade
- In a medium saucepan, add butter, chicken stock, lemon juice, Worcestershire sauce, brown sugar, onion and garlic powder, thyme, oregano, sage, chicken bouillon powder, black pepper, cayenne pepper, and salt.
- Place over medium-high heat, stir until the butter completely melts.
- Remove the marinade from the heat and allow it to cool for 8-10 minutes.
- Draw up the marinade to fill your syringe or meat injector. Expel excess air from the injector. Carefully inject a small amount of the marinade into different parts of the turkey.
- Let the turkey marinate in the fridge for up to 48 hours.
Tips & Notes:
- Discard leftover marinade that has been in contact with the turkey, or boil it for gravy.
- Stay safe by using the deep fryer outside.
- Once the oil heats up, please don’t move the pot or the burner.
- Cool the oil down fast if it gets too hot with a little fresh oil, or turn off the deep fryer for a few minutes and then turn it back on again.
- Please keep the kids safe and away from the hot fryer.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 100g| Calories: 381kcal (19%)| Carbohydrates: 9g (3%)| Protein: 1g (2%)| Fat: 39g (60%)| Saturated Fat: 12g (75%)| Polyunsaturated Fat: 9g| Monounsaturated Fat: 16g| Trans Fat: 0.5g| Cholesterol: 31mg (10%)| Sodium: 850mg (37%)| Potassium: 153mg (4%)| Fiber: 2g (8%)| Sugar: 4g (4%)| Vitamin A: 610IU (12%)| Vitamin C: 3mg (4%)| Calcium: 84mg (8%)| Iron: 2mg (11%)
