Go Back
Deep Fried Turkey The Easy Guide to Crispy Perfection

Deep Fried Turkey

Deep fried turkey results in incredibly juicy meat and unbelievably crispy skin, perfect for a memorable Thanksgiving feast!
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 56 minutes
Resting Time 20 minutes
Total Time 12 hours 56 minutes
Servings: 10 people
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Turkey
  • 12-14 lb Turkey Completely thawed
  • 5 gallons Peanut Oil Or enough to fully submerge the turkey
  • Turkey Brine See brine recipe below or use store bought brine kit
  • Turkey Rub See rub recipe below or use favorite store-bought blend
  • Marinade Injector
Brine Recipe
  • 1 gallon Water
  • 1 cup Salt
  • 1/2 cup Brown Sugar
  • 1 tablespoon Black Peppercorns
  • 2 Bay Leaves
  • 4 cloves Garlic crushed
Turkey Rub Recipe
  • 2 tablespoons Paprika
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Onion Powder
  • 1 tablespoon Dried Thyme
  • 1 tablespoon Dried Rosemary
  • 1 tablespoon Black Pepper
  • 1 teaspoon Cayenne Pepper optional
  • Salt to taste

Equipment

  • Outdoor Turkey Fryer
  • Deep-Fry Thermometer
  • Marinade Injector
  • Heat-resistant Gloves

Method
 

  1. Remove the giblets and neck from the turkey cavity. Rinse the turkey thoroughly inside and out. Pat completely dry.
  2. Submerge the turkey in the brine prepared the night before. Keep in fridge for 12-24 hours. Remove and pat dry.
  3. Inject marinade into various parts of the turkey including breast, thighs, and legs.
  4. Generously rub the turkey inside and out with dry rub.
  5. Set up outdoor turkey fryer on a level, non-flammable surface away from buildings. Fill fryer with peanut oil to recommended level.
  6. Heat oil to 350°F (175°C) using a deep-fry thermometer.
  7. Slowly and carefully lower the turkey into the hot oil using provided hook or basket with heat-resistant gloves.
  8. Fry turkey for 3-4 minutes per pound (approx. 36-56 minutes). Maintain oil at 350°F (175°C).
  9. Remove turkey and check internal temperature in thickest part of thigh. Must reach 165°F (74°C).
  10. Let turkey rest for at least 20 minutes before carving to redistribute juices.
  11. Carve and serve with favorite Thanksgiving sides.

Notes

Ensure the turkey is completely thawed and dry before frying to prevent dangerous splattering. Use safety precautions as oil fires are hazardous.
QR Code linking back to recipe