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Best Deep Fried Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: admin
  • Prep Time: 1 hour
  • Cook Time: 40 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 8
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

This Best Deep Fried Turkey Recipe delivers a juicy, flavorful bird with a crispy, golden skin achieved through careful preparation and deep frying in peanut oil. The turkey is marinated with a savory injection of herbs, garlic, apple cider, and lemon juice, then rubbed with spices before frying to perfection. Ideal for holiday celebrations or special dinners, this recipe yields an impressive and delicious centerpiece.

Ingredients

Scale

Turkey and Frying Supplies

  • 1 whole turkey under 18 pounds
  • About 3 gallons of 100% peanut oil
  • Deep fryer with accessories including stand/hook
  • 1 injection syringe

Injection Marinade

  • 1/4 cup olive oil
  • 6 cloves garlic, roughly chopped
  • 1 ounce of mixed fresh sage, thyme, and/or rosemary
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 cup apple cider
  • 2 tablespoon lemon juice

Dry Rub

  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions

  1. Ensure Turkey is Thawed: Make sure the turkey is completely thawed before starting preparation to ensure even cooking and safe frying.
  2. Measure Oil Volume: With the turkey still wrapped, place it in the empty deep fryer and fill with water until the turkey is fully submerged. Remove turkey carefully and mark the water level; this determines how much peanut oil to use. Do not exceed this amount or the fryer’s max fill line to avoid dangerous overflow.
  3. Prepare Injection Marinade: In a saucepan over medium heat, warm olive oil, then add garlic and mixed herbs. Cook for 3 minutes, stirring occasionally. Add chicken broth, salt, onion powder, and apple cider, then bring to a simmer. Let simmer for 5 minutes, remove from heat, then stir in lemon juice. Cool marinade for 30 minutes and strain out solids.
  4. Prepare the Turkey: Unwrap the turkey, pat dry thoroughly, and remove any plastic pieces like thermometers or leg holders.
  5. Inject Marinade into Turkey: Fill the injection syringe with marinade and carefully inject into different parts of the turkey, starting with the breasts. Insert needle fully and slowly release marinade while withdrawing the needle to minimize leakage. Target multiple areas with minimal holes.
  6. Apply Dry Rub: Dab off excess surface liquid. Mix the dry rub spices and rub evenly all over the turkey, focusing on breasts, thighs, and legs.
  7. Marinate in Fridge: Loosely wrap the turkey and refrigerate for up to overnight to allow the flavors to penetrate, or keep it out if cooking within two hours to bring it closer to room temperature.
  8. Prepare Turkey for Frying: 1-2 hours before frying, remove the turkey from the fridge and unwrap it to come to room temperature. Attach the fryer stand/hook by carefully inserting it through the neck hole into the inner cavity for easy lowering into the oil.
  9. Heat the Oil: Pour peanut oil into the fryer up to the marked water line and preheat to 275ºF. This process can take about 30 minutes depending on the fryer model. Use a probe thermometer if available.
  10. Lower Turkey into Oil: Wearing protective gloves or oven mitts, slowly and carefully lower the turkey into the hot oil using the stand or hook to avoid splattering and accidents.
  11. Deep Fry the Turkey: Close the fryer lid and monitor the oil temperature, allowing it to rise to 325ºF. Keep temperature steady by adjusting the heat. Fry the turkey for approximately 3 minutes per pound, but start checking internal temperature early. The turkey is done when the breast reaches 165ºF internally.
  12. Remove Turkey Safely: Carefully and slowly lift the turkey out of the oil with the hook or stand, observing all safety precautions due to hot oil.
  13. Rest and Serve: Allow the turkey to rest 15 to 20 minutes before carving to let the juices redistribute and maximize flavor.

Notes

  • Ensure the turkey is fully thawed before frying to prevent dangerous oil splatters from ice.
  • Use a peanut oil with a high smoke point suitable for deep frying.
  • Never exceed the fryer’s max fill line to avoid oil overflow and fire hazards.
  • Wear heat resistant gloves or mitts when lowering and removing the turkey.
  • Monitor oil temperature closely and adjust as necessary to maintain a steady 325ºF for frying.
  • Use a reliable meat thermometer to check internal temperature, aiming for 165ºF at the breast.
  • The injection marinade and dry rub enhance moisture and flavor throughout the turkey.
  • Allowing the turkey to rest post frying will make carving easier and meat juicier.

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