Deep Fried Turkey

Crispy, brown skin and the juiciest, most flavorful turkey meat you have 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!

Course dinner

Cuisine American

Diet Gluten Free

Prep Time 1

Cook Time 35

Brining Time 1

Total Time 1 1 35

Servings

Calories 381kcal

Author Imma

Ingredients

1 12-14-pound turkey (thoroughly thawed with the neck and giblets removed)
4-5 gallons peanut oil (or canola oil)
1-2 cup injector marinade
2-3 tablespoons turkey seasoning (or seasoning of choice)
½ cup unsalted butter
¾ cup chicken stock
2 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoons onion powder
1 teaspoon ground bay leaf
1 teaspoon ground thyme
1 teaspoon ground oregano
1 teaspoon ground sage
1 tablespoon chicken bouillon powder
1 teaspoon black pepper, finely ground
½ teaspoon cayenne pepper
1 teaspoon 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 the quantity of 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 powerlines 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.

Nutrition