If you’re looking to serve up a show-stopping, mouth-watering turkey this holiday season, look no further than my Fried Turkey Recipe! We’re talkin’ about a turkey so succulent and juicy on the inside, and perfectly crispy on the outside, it’ll make you wonder why you ever bothered with oven roasting. Learn how to deep-fry a turkey to crispy, golden-brown skin and tender, juicy meat perfection! This bird is infused with a flavorful homemade injection and rubbed down in cajun seasoning, resulting in an out-of-this-world holiday experience!
My daddy has been frying our Thanksgiving and Christmas turkey for the last ten years. Once we had the first taste, we never went back. Now, I know deep-frying can sound intimidating, but don’t you worry; this guide is as much a “How-To” as it is a recipe. I’m gonna take you step-by-step through the process, including a homemade injection marinade that is so packed with flavor, it’ll make your taste buds dance!
The goodness doesn’t stop there. We’re not just frying any ol’ turkey; we’re elevating it with a blend of cajun spices that’ll bring a little Southern heat to your table. This recipe uses the king of oils—peanut oil—to get that crispy, golden exterior that’s signature to a well-fried turkey. So grab your apron and let’s get this party started, ’cause if you’ve been searchin’ for the ultimate fried turkey recipe, boo, you just hit the jackpot!
Whether you’re a fried turkey veteran or a newbie, this recipe is fun, friendly and oh so delicious. Happy Thanksgiving y’all!
Warning: Frying a turkey is an extremely dangerous undertaking. Yes, there are precautions that can be taken to minimize the risk but there’s no way to heat up gallons of oil, dunk a turkey in it and be guaranteed that you won’t hurt yourself or others. Be sure to follow the safety guidelines provided below.
Frying turkey has become an extremely popular cooking method especially around the holidays. When you fry a turkey correctly it results in juicy, flavorful meat with crispy, golden brown skin.
One of the keys to fried turkey success is properly seasoning the bird. The seasonings impart tons of flavor into the meat while also creating a flavorful, spiced coating on the outside.
Here are some tips on how to perfectly season a fried turkey
Dry Rub vs Injection
There are two main ways to season a turkey before frying:
- Dry rub – A spice mixture applied to the outside of the turkey
- Injection – A flavorful liquid injected deep into the turkey meat
The best method is to use both a dry rub and an injection. This seasons the meat from the inside out.
Make Your Own Dry Rub
Store-bought rubs can work, but homemade has better flavor. A good fried turkey rub contains:
- Salts – Kosher salt, garlic salt, onion salt. Helps flavor and retain moisture.
- Spices – Paprika, chili powder, poultry seasoning, black pepper. Provides flavor.
- Herbs – Rosemary, thyme, sage. Infuse turkey with herby aroma.
- Acid – Lemon or lime zest. Brightens up the rub.
An easy homemade rub recipe is:
- 1 Tbsp Kosher Salt
- 2 tsp Onion Powder
- 2 tsp Garlic Powder
- 1 Tbsp Paprika
- 1 tsp Black Pepper
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Lemon Zest
Mix together in a small bowl. Apply generously over entire turkey, including underside, cavity, and legs.
Make a Flavorful Injection
An injection marinade adds incredible moisture and flavor. Good injection ingredients:
- Butter – For flavor and moisture
- Broth – Chicken or turkey broth preferred
- Oil – Vegetable, canola or olive oil
- Acid – Lemon juice, vinegar, or wine
- Spices and Herbs – Garlic, onion, black pepper, rosemary, thyme
- Salt – For flavor
A tasty injection marinade is:
- 1/2 cup melted butter
- 1/2 cup chicken broth
- 1/4 cup olive oil
- Juice of 1 lemon
- 2 Tbsp Worcestershire sauce
- 1 Tbsp dried thyme
- 1 Tbsp kosher salt
- 1 tsp black pepper
Whisk together until emulsified. Inject marinade deep into turkey breasts, thighs, and legs using an injection syringe.
Apply the Seasonings
- Pat turkey completely dry with paper towels, inside and out
- Generously apply dry rub all over turkey, including underside, cavity, and legs
- Inject marinade deep into breast, thigh, and leg meat
- Apply any remaining dry rub over injection holes
- Tent turkey and refrigerate overnight to let seasonings permeate meat
Fry and Enjoy!
Once seasoned, fried, and rested, you will have an incredibly moist, flavorful turkey with crispy seasoned skin.
Properly seasoning is the key to fried turkey success. A flavorful dry rub and injection marinade is the perfect combo. This seasons the turkey from the inside out for maximum flavor.
Frequency of Entities:
Dry rub: 8
Injection: 7
Marinade: 5
Fry: 5
Rub: 5
Season: 5
Turkey: 5
Flavor: 4
Juicy: 2
Crispy: 2
Golden brown: 1
Spice: 1
Coating: 1
Meat: 1
Moisture: 1
Aroma: 1
Acid: 1
Homemade: 1
Kosher salt: 1
Onion powder: 1
Garlic powder: 1
Paprika: 1
Black pepper: 1
Thyme: 1
Rosemary: 1
Lemon zest: 1
Butter: 1
Broth: 1
Oil: 1
Vinegar: 1
Garlic: 1
Onion: 1
Worcestershire sauce: 1
Inject: 1
Syringe: 1
Underside: 1
Cavity: 1
Legs: 1
Overnight: 1
Refrigerate: 1
Permeate: 1
Fried: 1
Rested: 1
Crispy skin: 1
Maximum: 1
Inside out: 1
Success: 1
Perfect: 1
Combo: 1
HOW BIG OF A TURKEY CAN I FRY?
Most indoor and outdoor fryers boast about being able to handle up to an 18-pound turkey but I wouldn’t recommend going THAT hard. Smaller birds cook more evenly, and frying a large one increases the risk of burning the skin before the center cooks through. Large birds can also cause oil-spillover, even if you’ve properly measured the oil and have it below the maximum fill-line on the pot.
I would suggest staying under a 15-pound turkey in fryers that claim an 18-pound maximum.
Safety Guidelines You Should Follow For Deep Frying Turkey
As mentioned above, frying a turkey is not something to be taken lightly. To ensure your own safety and the safety of others, it’s crucial to not only prepare but to do everything possible to prevent disaster.
Let’s kick things off with a few critical points:
- Children and pets should be nowhere near a deep-frying setup. There should be absolutely no chance they’ll get anywhere close to it.
- Before frying, read and follow the manufacturer’s instructions and warnings included with your deep fryer. Regardless of what’s written in this post, it’s more important to adhere to those rules rather than deviate.
- I don’t recommend the use of indoor fryers, it’s a bit too risky for my taste. But, if an indoor setup is your only option, make sure it is indeed an indoor setup. An outdoor setup will not suffice inside and vice versa.
- Keep a fire extinguisher on hand! Seriously y’all, you never know.
- Wear protective clothing. I highly recommend wearing long sleeves (maybe even layers), protective gloves and close-toed shoes. Oil splatter burns are not fun.
- Once in the fryer, do not leave it unattended! If you need relief from cold weather or have to take a bathroom break, find someone to take your place.
- Most importantly, DO NOT DRINK AND FRY. I know, it’s Thanksgiving and we all deserve to drink and enjoy, but I promise it’s not worth the potential ruin.
Okay, now that we’ve covered the serious stuff, let’s talk deep-frying!
How to Properly Season Your Turkey For Deep Frying
How do you Dry a Turkey before frying?
After unwrapping, pat the turkey very dry with paper towels inside and out. Season the turkey with kosher salt and then let it absorb the salt for at least 24 hours in the fridge. If space allows, leave the turkey uncovered, which helps dry the turkey even further. Pat the turkey dry again just before frying.
How do you deep fry a Turkey?
Mix together crushed bay leaves, Creole seasoning, thyme, oregano, garlic powder, and pepper in a small bowl until well combined. Rub dry rub all over turkey. Refrigerate for at least 24 hours, or up to 48 hours, before deep-frying according to your favorite recipe. A simple deep-fried turkey rub, ready in minutes!
How do you cook a Turkey in a frying pan?
Season: Use a paper towel to pat the turkey dry. Season liberally with salt and pepper on the inside and outside. 3. Fry: Place the turkey, neck-side down, in a drain basket. Gently lower the turkey into the hot oil until it’s completely covered. Continue frying until the turkey is cooked through.
How do you cook a fried turkey in the fridge?
Season turkey inside and out: Rub the seasoning into the turkey’s skin. Then sprinkle the remainder inside the body cavity. Place the turkey in the refrigerator uncovered for 12-24 hours to allow the spices to infuse the meat. When you’re ready to fry your turkey, remove the turkey from the refrigerator.