Deep-Fried Turkey Recipe

Deep-Fried Turkey is a Southern American classic that delivers a crispy, golden-brown skin and juicy, tender meat in less time than traditional roasting. By deep-frying the turkey, the hot oil creates a perfect crisp on the outside, while sealing in moisture to ensure each bite is flavorful and moist. Perfect for family dinners, holiday meals, or any occasion where you want a showstopper dish.

Deep-Fried Turkey

This Deep-Fried Turkey features a crispy golden-brown skin and juicy, tender meat. It’s a quicker, flavorful alternative to roasting, ideal for holiday meals or special gatherings.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Turkey:

• 1 whole turkey 12-14 pounds, thawed
• 2 tablespoons salt
• 2 tablespoons black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper optional for heat
• 3-4 gallons peanut oil or vegetable oil for frying

For the Marinade (optional):

• 1 cup apple cider vinegar
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 2 tablespoons Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

Equipment

• Large frying pot
• Deep-fry thermometer
• Tongs
• Kitchen shears
• Large tray or platter (for resting turkey)
• Gloves (optional, for handling hot turkey)
• Long-handled spoon or spatula

Method

 

Prepare the Turkey:

1. Remove the giblets and any excess fat from the turkey. Pat the turkey dry with paper towels to remove moisture (important for crispy skin).
2. If using a marinade, combine all marinade ingredients in a bowl. Place the turkey in a large resealable bag or a container and pour the marinade over the turkey. Seal and refrigerate for at least 4 hours, preferably overnight.

Season the Turkey:

1. After marinating (if applicable), remove the turkey from the marinade and pat it dry again.
2. In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
3. Rub the seasoning mixture all over the turkey, making sure to coat the inside of the cavity as well.

Heat the Oil:

1. Pour the peanut or vegetable oil into a large frying pot, filling it about 1/3 of the way up. Make sure the pot is large enough to fully submerge the turkey.
2. Heat the oil to 350°F using a deep-fry thermometer. It’s important to maintain this temperature throughout the cooking process.

Fry the Turkey:

1. Carefully lower the seasoned turkey into the hot oil using tongs or a frying hook. Be cautious as hot oil can splatter.
2. Fry the turkey for about 3-4 minutes per pound. For a 12-pound turkey, fry for approximately 36-48 minutes. The turkey is done when it reaches an internal temperature of 165°F in the thickest part of the thigh and breast.
3. Important: Keep an eye on the oil temperature. If it gets too hot, it can burn the turkey; too low, and the turkey may absorb excess oil.

Serve:

1. Let the turkey rest for 20 minutes before carving to allow the juices to redistribute.
2. Carve and serve with your favorite Southern sides like mashed potatoes, cornbread, or green beans.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat slices of turkey in the oven at 350°F for about 10 minutes, or until warmed through.
• Safety Tips: Never leave hot oil unattended. Use caution when lowering the turkey into the oil to avoid splashing. Always ensure the turkey is fully thawed before frying.
• Substitutions: You can skip the marinade for a simpler seasoning rub.