Name: Deep Fried Turkey Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 10-14 pound whole turkey, thawed completely; 2 gallons frying oil, preferably peanut oil; 3 tablespoons lemon pepper seasoning; 1 tablespoon poultry seasoning; 1 tablespoon salt; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1/2 cup canola oil; 1/4 cup water; 1/4 cup lemon juice; 2 tablespoons dijon mustard; 1 tablespoon salt; 1 teaspoon poultry seasoning; 1 teaspoon garlic powder

If you’re like me and love a crispy, juicy turkey without spending hours watching it roast, then you’re in for a treat. This Deep Fried Turkey Recipe is absolutely fan-freaking-tastic—golden skin, juicy meat, and bursting with flavor that will wow your whole family. I’ve tried a bunch of turkey recipes, but frying is hands-down my favorite method, especially when you want that perfect combo of crunch and tenderness. Stick with me, and I’ll walk you through making your very own deep fried turkey that’s easier than you think!

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Why You’ll Love This Recipe

Speedy Cooking: You’ll have your turkey ready in a fraction of the time roasting takes.
Juicy Inside, Crispy Outside: The hot oil seals in moisture while creating an irresistible crust.
Bursting with Flavor: The marinade and dry rub pack every bite with delicious seasoning.
Showstopper Presentation: Your guests will be amazed when you pull out this perfectly golden bird!

A whole roasted chicken with golden brown, crispy skin sits on a white plate, resting on a bed of fresh green rosemary sprigs and small lemon wedges. The chicken is partially sliced on one side, revealing the moist white meat inside with a smooth texture. A few lemon slices and two whole lemons are positioned in the background on a white marbled surface. The overall scene shows warm colors with the herbs adding a fresh green contrast photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together beautifully to create the ultimate deep fried turkey experience. I always choose peanut oil for frying because it has a high smoke point and a neutral flavor that won’t overpower the turkey.

Whole turkey: Make sure it’s fully thawed to avoid dangerous oil splatters and uneven cooking.
Peanut oil: The secret to safe, effective frying with minimal smoke and great flavor.
Lemon pepper seasoning: Adds citrusy brightness perfect for poultry.
Poultry seasoning: Classic herb blend that complements turkey perfectly.
Salt: Helps bring out the natural flavors and ensures seasoning penetrates well.
Garlic powder & onion powder: Deepens the savory notes with subtle warmth.
Canola oil: Used in the marinade to keep the injected flavors moist and rich.
Lemon juice: Gives a gentle tang that cuts through the richness.
Dijon mustard: Adds a slight tanginess and helps emulsify the marinade.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this deep fried turkey recipe depending on the occasion and who’s eating. Trust me, a little tweak here or there can make a big flavor difference.

Spicy Cajun Twist: I sometimes swap the dry rub for Cajun seasoning to bring a smoky, spicy kick—my family can’t get enough of it!
Herb-Infused Marinade: Adding fresh herbs like rosemary and thyme into the injected marinade gives a fragrant, garden-fresh aroma.
Brined Before Frying: I’ve tried brining the turkey overnight for even juicier results, though it does add prep time.

How to Make Deep Fried Turkey Recipe

Step 1: Prepare and Thaw Your Turkey Carefully

First things first, never attempt to deep fry a frozen turkey—it’s a disaster waiting to happen. Plan ahead and thaw your turkey completely, which typically takes about 24 hours per 4 pounds in the fridge. When it’s thawed, remove giblets, the neck, and any plastic parts like the leg holder or pop-up timer. I rinse mine with warm water or soak it briefly (no more than 30 minutes) to make sure there’s no ice hiding in the cavity. Pat it dry thoroughly—it’s crucial to avoid oil splatter later on.

Step 2: Mix Your Seasonings and Marinade

While your turkey is drying, combine your dry rub spices in one bowl. I find that a blend of lemon pepper, poultry seasoning, salt, garlic, and onion powder builds a perfect savory profile. Then, whisk together the marinade ingredients—canola oil, water, lemon juice, dijon mustard, and seasonings—in a measuring pitcher. This marinade is your secret weapon for juicy meat inside.

Step 3: Inject and Season Your Turkey Generously

Using a marinade injector (they’re a game changer!), I inject half a cup of the marinade into each breast and a quarter cup into each leg and thigh. This step really helps infuse flavor deep inside the meat, which baking alone can’t achieve. Then, coat the outside and inside cavity generously with your dry rub; don’t be shy here—the seasoning creates that unforgettable crust once fried.

Step 4: Fry With Care and Patience

Heat your peanut oil in a deep fryer to 375°F—this is the sweet spot for cooking without burning. Place your turkey breast side up into the fryer basket and slowly lower it into the hot oil. It takes about 3 to 4 minutes per pound, so a 12-pound turkey cooks roughly 45 minutes. I always keep a meat thermometer handy; the turkey is done when the breast reaches 165°F. If it’s not quite there, carefully dip it back into the oil for a few more minutes. Once done, lift it out slowly and let it rest in the basket for 10 minutes—this lets excess oil drain and juices redistribute.

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Pro Tips for Making Deep Fried Turkey Recipe

Safety First: Always fry outdoors on a flat, non-flammable surface to avoid accidents.
Dry That Bird: I learned the hard way that any moisture on the turkey’s skin causes violent oil splatters—pat it dry thoroughly!
Oil Temperature Control: Use a thermometer to maintain 375°F; dropping below that can make the turkey greasy, and overheating risks burning.
Don’t Rush Resting: Let your turkey rest in the basket for at least 10 minutes before carving to lock in juices and get that perfect texture.

How to Serve Deep Fried Turkey Recipe

A close-up of a whole roasted chicken placed on a white plate with a few slices of bright yellow lemon and green rosemary sprigs underneath. The chicken is partially carved, showing its juicy white inside meat with a crispy, browned orange-brown skin on top. The turkey’s wing is visible to the right, while a small piece of carved meat rests in front of the chicken on the plate. The background is a white marbled texture with a soft yellow lemon blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love garnishing with fresh herbs like parsley and rosemary—it not only adds a pop of color but also complements the savory turkey flavor. A lemon wedge on the side brightens every bite, and sometimes I sprinkle a little flaky sea salt on top right before serving for an extra crunch.

Side Dishes

This deep fried turkey pairs beautifully with classic sides like creamy mashed potatoes, buttery green beans, and rich cornbread stuffing. One of my favorite combos, especially for holiday dinners, includes candied yams and cranberry sauce to balance out the savory richness.

Creative Ways to Present

For special occasions, I like to garnish on a large wooden platter with autumn leaves and fresh cranberries around the turkey—it instantly makes the dish festive and inviting. You can also serve the carved turkey on a bed of roasted vegetables for a rustic-chic vibe that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

After enjoying the feast, I wrap leftover turkey tightly in aluminum foil or place it in airtight containers in the fridge. I’ve found that slicing the meat before storing helps it cool evenly and keeps it tender for up to four days.

Freezing

If you want to stash turkey for longer, freezing works well. Just slice or shred the meat and freeze in freezer bags with as much air removed as possible. Thaw overnight in the fridge before reheating for best texture.

Reheating

To reheat your deep fried turkey leftovers, I like to pop pieces in the oven at 325°F wrapped loosely in foil to keep them moist without drying out. A quick 15-20 minute warm-up does the trick, and you’ll still get a bit of that crisp skin texture.

FAQs

Can I deep fry a frozen turkey?

No, never deep fry a frozen turkey. Any ice or frozen water will cause hot oil to splatter dangerously and can cause serious injury or fire. Always thaw your turkey fully before frying.
What kind of oil is best for deep frying a turkey?

Peanut oil is my go-to because it has a high smoke point and neutral flavor. Canola and vegetable oils can work too, but I strongly recommend peanut oil for safety and taste.
How long does it take to deep fry a turkey?

Generally, plan for about 3 to 4 minutes per pound at 375°F. For example, a 12-pound turkey will take around 45 minutes. Always verify doneness with a meat thermometer—165°F in the breast is safe and ideal.
Is deep fried turkey healthier than roasted turkey?

While deep fried turkey is crispy and delicious, it does absorb some oil during frying. However, when done correctly at the right temperature, the turkey isn’t greasy and retains moisture, so it’s a tasty but indulgent alternative to roasting.
Can I prepare the turkey ahead of time?

Yes! You can inject the marinade and apply the dry rub the day before to let flavors soak in. Keep the turkey covered and refrigerated until you’re ready to fry.

Final Thoughts

I absolutely love how this deep fried turkey recipe turns out every single time. The crispy skin paired with that juicy, flavorful meat is such a crowd-pleaser, whether it’s for Thanksgiving, a summer cookout, or any special occasion. When I first tried frying turkey, I was a bit nervous, but following these steps made it easy and safe—and my family goes crazy for it! I really encourage you to give it a go. You’ll feel like a rockstar chef, and your taste buds will thank you. Happy frying!