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Deep Fried Turkey Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 130 reviews
  • Author: Jasmine
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Deep Fried Turkey recipe delivers a crispy, golden exterior with juicy, flavorful meat inside. Perfect for festive occasions or any special meal, the turkey is seasoned with a dry rub and an injected marinade, then fried in hot peanut oil. The process ensures a quick cook time compared to roasting, resulting in a deliciously moist turkey with a crunchy skin.

Ingredients

Scale

Turkey and Oil

  • 10-14 pound whole turkey, thawed completely
  • 2 gallons frying oil, preferably peanut oil

Dry Rub Seasoning

  • 3 tablespoons lemon pepper seasoning
  • 1 tablespoon poultry seasoning
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Injecting Marinade

  • 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

Instructions

  1. Thaw and Prepare Turkey: Ensure the turkey is fully thawed by allowing 24 hours of refrigeration per 4 pounds if frozen. Remove giblets, neck, plastic leg holder, and pop-up timer if present. Rinse the turkey thoroughly under warm water or soak it for no more than 30 minutes to clear any ice inside the cavity.
  2. Make Dry Rub: In a small bowl, combine lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder. Mix thoroughly to create the dry rub.
  3. Prepare Injecting Marinade: In a measuring pitcher, whisk together canola oil, water, lemon juice, dijon mustard, salt, poultry seasoning, and garlic powder until the mixture is emulsified.
  4. Inject Marinade into Turkey: Pat the turkey dry inside and out using paper towels. Using a marinade injection syringe, inject 1/2 cup of marinade into each breast and 1/4 cup into each leg and thigh to infuse flavor deep inside the meat.
  5. Apply Dry Rub: Generously sprinkle the dry rub all over the outside and inside cavity of the turkey, ensuring an even coating for maximum flavor.
  6. Heat Oil and Fry Turkey: Fill a deep fryer halfway with peanut oil and heat it to 375°F. Place the turkey breast-side up in the fryer basket. Slowly lower the basket into the hot oil, taking caution to avoid splatter. Fry the turkey for 3 to 4 minutes per pound (approximately 45 minutes for a 12-pound bird).
  7. Check Temperature: Carefully lift the basket and insert a meat thermometer into the meatiest part of the breast. The turkey is done when it reaches 165°F. If the temperature is not yet reached, lower the turkey back into the oil for an additional 5 minutes and check again.
  8. Rest and Drain: Once cooked to perfection, lift the turkey out and let it rest in the fryer basket for 10 minutes to drain excess oil and allow juices to redistribute before carving.

Notes

  • For quicker prep, consider purchasing premade Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning.
  • Always ensure the turkey is fully thawed before frying to avoid dangerous oil splattering.
  • Use a high smoke point oil like peanut oil for frying safety and best results.
  • Maintain oil temperature at 375°F for consistent cooking times and crispy skin.

Nutrition

  • Serving Size: 1 serving (approx. 8 oz cooked turkey)
  • Calories: 450
  • Sugar: 1 g
  • Sodium: 900 mg
  • Fat: 32 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 25 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Protein: 35 g
  • Cholesterol: 125 mg

Find it online: https://jmrecipes.com/deep-fried-turkey-recipe/