Deep Fried Turkey – if you haven’t had it, I promise you are missing out on a juicy and well-flavored turkey. It isn’t only people in Texas, home of the fried food exhibit in their State Fair, that enjoy this. You can deep fry a turkey at home.
I use my Masterbuilt 23011114 Butterball Indoor Gen III Electric Fryer Cooker Extra Large Capacity
Let’s be honest here. Most people only make a turkey for dinner on Thanksgiving because it is a tradition. Too often, the bird is disappointingly dried out and flavorless. Hey, at least there are all of those holiday side dishes and desserts to make up for a lackluster main course. But if you like good turkey, I am talking about a golden, crispy turkey that is juicy and full of flavor; you got to try this deep-fried turkey recipe. In less than an hour, you can finally serve a Thanksgiving dinner where the turkey is the star of the meal and not your Aunt Sally’s recipe for cranberry sauce! This deep-fried version is so darn delicious that you might even find yourself frying one up when it isn’t even a holiday!
Deep frying turkey thighs is a great way to get deliciously crispy skin and juicy, flavorful meat. But knowing how long to fry turkey thighs is key to achieving the ideal texture. Undercook them and the inside will be raw. Fry them too long and the meat will be dry. Follow this guide to learn exactly how long to deep fry turkey thighs for perfect results every time.
Why Deep Fry Turkey Thighs?
Deep fried turkey thighs are full of flavor and have an amazing crispy crust Here’s why you should deep fry turkey thighs
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Juicy and tender meat – The hot oil helps seal in moisture keeping the meat deliciously juicy.
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Crispy, crunchy skin – The high heat of the oil crisps up the skin for a crackly, crunchy exterior
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Quick cooking time – Frying takes significantly less time than roasting or grilling. Thighs cook up fast in the hot oil.
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Infuse flavor – You can infuse so much flavor into the meat by brining or marinating before frying.
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Festive dish – Fried turkey thighs make a fun, festive dish for holidays, parties and game day.
Picking the Right Thighs
When deep frying, you want the best quality thighs:
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Bone-in, skin-on thighs – The bone adds flavor and the skin gets deliciously crispy.
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Similar sized thighs – So they cook evenly. Aim for 8-12 oz thighs.
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Clean and dry – Pat the thighs dry so the coating adheres.
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Brined or marinated – For extra moist, flavorful meat.
Knowing Exactly How Long to Fry Turkey Thighs
The cooking time depends on a few factors, like the size of the thighs and amount of oil. Here are general guidelines:
- Smaller thighs (5-8 oz): Cook for 14-18 minutes
- Medium thighs (8-12 oz): Cook for 18-22 minutes
- Larger thighs (12-16 oz): Cook for 22-26 minutes
Aim to fry thighs for roughly 3-4 minutes per 4 oz. Check for doneness by cutting into a thigh to ensure the meat reaches 165°F internally. If needed, fry for 2-3 more minutes.
Tips for Deep Frying Turkey Thighs
Follow these tips for perfect deep fried turkey thighs:
- Use a thermometer to maintain oil between 350-375°F.
- Don’t overcrowd the pot – fry in batches.
- Let the oil return to temperature between batches.
- Flip thighs halfway through frying.
- Fry bone side down first for even cooking.
- Let thighs drain on a wire rack when done.
- Check internal temp with a meat thermometer.
How to Deep Fry Turkey Thighs – Step by Step
Follow these simple steps for juicy, crispy deep fried turkey thighs:
Ingredients:
- 4 bone-in, skin-on turkey thighs
- 2 quarts peanut oil
- 1 cup buttermilk
- 1 cup flour
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- Salt and pepper to taste
Directions:
- Rinse and pat the turkey thighs dry. Place in a bowl with buttermilk and refrigerate for 2-4 hours.
- Heat oil in a large pot or deep fryer to 350°F.
- In a shallow dish, mix flour, paprika, garlic powder, salt and pepper.
- Remove thighs from buttermilk, letting excess drip off. Dredge in the flour mixture, coating well on all sides.
- Fry thighs in batches for 18-22 minutes, flipping halfway, until golden brown and 165°F internally.
- Drain on a wire rack. Season with salt and pepper.
Serving Suggestions:
- Pair fried turkey thighs with classic southern sides like cornbread, collard greens, mac and cheese or potato salad.
- Make turkey thigh sandwiches with pickles, slaw and hot sauce.
- Dress up fried thighs with a drizzle of honey or maple syrup.
Deep fried turkey thighs are full of juicy, crispy goodness. For the perfect texture, fry bone-in, skin-on thighs for 18-22 minutes at 350°F until fully cooked. Use a thermometer and fry in batches for even cooking. Follow these tips and times for finger-lickin’ fried turkey thighs.
Tips for Deep Fried Turkey
Completely thaw your turkey – thawing a turkey on the countertop is not the best way to thaw a turkey. Consider thawing your turkey either in the refrigerator. It may take a day or two to thaw in the fridge. Or you can thaw it in a cold water bath.
When I used to work in the grocery store business, you would be surprised how many people would go into the store on Thanksgiving morning and buy a frozen turkey to prepare that night. Thanksgiving is not a surprise holiday. Buy your bird a couple of days in advance.
Buy a fresh turkey especially if you are getting one on Thanksgiving day.
Take the packaging off the turkey – your turkey will come with a variety of packaging. Remove the wrapper and leg ties. Make sure you remove the plastic pop up cooking tab, giblets, and the neck. You can save the giblets and neck to make broth.
Pat the turkey dry – make sure you remove any excess moisture from the turkey. Paper towels will do this very well. Dry both the inside and outside of the turkey. Excess water may cause the grease to splash and bubble out of control.
Cooking the turkey – Preheat the oil to 400 degrees or the proper temperature as mentioned by the manufacturer. The bird will need to cook about 3 to 4 minutes a pound. Cook all dark meat to an internal temperature of 175° F to 180° F, and all white meat to an internal temperature of 165° F to 170° F.
You don’t need to buy an expensive marinade for your deep-fried turkey, you can make one from scratch that is as good if not better than any you can purchase from a bottle. Ideally, you should inject your turkey a few hours before you are going to prepare the bird.
Some of my favorites include chicken marinade. This is a basic marinade that can be simply purchased. But you can put together other ones easily.
Cajun – you can prepare one with 16 ounces of Italian dressing, 1 cup creole seasoning, 1/4 cup cayenne pepper, and 1/4 cup black pepper.
Butter and Beer – 1/2 pound butter, 5 ounces beer, 1/2 pound butter, 2 tablespoons salt, 2 tablespoons Worcestershire sauce, 2 tablespoons Frank’s Red Hot Sauce, 1 tablespoon soy sauce, 2 teaspoons garlic powder, 2 teaspoons onion powder
Simple and Savory – 2 cups chicken broth, 1/4 pound butter, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon salt
You may also want to use a rub if desired. I like using a simple rub of salt and pepper, it works well to help season the skin of the deep fried turkey.
Save Hours of Cooking Time
No one wants to get stuck in the kitchen during Thanksgiving, especially when the game is on. It can take hours to roast a turkey in the oven and requires plenty of hands-on supervision and regular basting to ensure it cooks evenly. Still, half the time, the turkey is raw in the center com and burnt on the outside. But when you are deep frying at 400 degrees, it takes only about three and a half minutes per pound to cook the turkey thoroughly to the bone. That means you can start a 15-pounder, at half-time, and it will reach a proper turkey internal temp well before the end of the fourth quarter!
How to Deep-Fry Turkey Legs : Robust Recipes
FAQ
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