deep fried turkey

If you’ve never fried a Thanksgiving turkey, make this the year. It’s delicious and done in 45 minutes (unless you’re cooking Turkzilla). Just make sure you assemble and use my handy and safe turkey derrick. In order to determine the correct amount of oil, place the turkey into the pot that you will be frying it in, add water just until it barely covers the top of the turkey and is at least 4 to 5 inches below the top of the pot. This will be the amount of oil you use for frying the turkey. Be sure to dry the pot thoroughly before adding the oil. This recipe first appeared in Season 10 of Good Eats.

Deep-Fried Turkey

water

salt

dark brown sugar

1 (13- to 14-pound) turkey,

peanut oil

Place the hot water, kosher salt, and brown sugar into a 5-gallon upright drink cooler, and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours.

Remove the turkey from the brine, rinse, and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking.

Place the oil into a 28- to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250ºF. Once the temperature has reached 250ºF, slowly lower the bird into the oil and raise the temperature to 350ºF. Once it has reached 350ºF, lower the heat in order to maintain temperature. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151ºF, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161ºF due to carry-over cooking. Carve as desired.

Try this simple tutorial on how to deep fry a turkey for the holidays this year. This recipe will leave you with a delicious, juicy, and crispy fried turkey!

How to Deep Fry a Turkey

turkey

½ c. kosher salt

sugar

Garlic powder

Onion powder

Black pepper

Peppercorns

onions,

garlic head,

orange rind

sage

thyme

spring rosemary

In a large pot, add the water, salt, sugar, garlic and onion powder, black pepper, and peppercorns and bring to a slight boil. Once the water has begun to steam, add the onions, garlic, orange rind, and herbs. And allow simmering for 30 minutes. Remove from heat and allow to cool completely. 

TIP: Take the herbs and bind them together with a string. 

Remove the turkey from its packaging along with the internal organs. Place inside a large brining bag, which is placed inside a roasting pan to avoid the liquid from spilling. 

Once the brining liquid has cooled, pour over the turkey. Place inside the refrigerator overnight.

When ready to fry, remove from the bag and rinse inside and out. Place back on the roasting pan. Using butcher&#8217;s twine, tie the legs together. Pat the bird dry and allow it to sit at room temperature, for at least 30 minutes.  Meanwhile, pour your oil into the fryer and heat to 300 degrees which can take a while. 

Place the bird in the basket that came along with the fryer. When the oil is ready, slowly lower the basket into the oil. Close the lid of the fryer and cook for about 45 minutes or until internal temperature reaches 165 degrees. 

Carefully lift out of the oil with the hook and place it on the roaster rack and allow it to rest for at least 30 minutes before carving. Serve as desired.

Oh gosh, this one is so delicious and seeing this makes me so hungry. Thank you for sharing the procedure on how 
to make it.

Oh my gosh I've always wanted to try deep frying a turkey but was always too chicken (haha poultry pun there for you!). But I love the idea of this indoor fryer. I had no idea that was a thing. And definitely going to try your brine for extra flavor! Thank you!

What a great recipe!! We deep fried our turkey last year, and I was looking for the recipe again... glad I found it, and can't wait to make it again!

I must admit, I never tried deep fried turkey, but I love the way it looks and sounds! So delicious! Plus, your instructions and photos make this process look very easy! Perfect way to try something a bit different this Thanksgiving!
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I've never deep fried my turkey before! Such a fun experiment for our next turkey! Love the use of the brine for added flavour!
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Wow! There's so much great information here on preparing the turkey! I've never deep fried a turkey before but I feel good about it now!

Wow your turkey looks fantastic! I never realized you could deep fry a turkey. Really need to find a indoor turkey fryer. Will check out your recommendation!
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I must say I never tried deep-fried turkey before. But it looks amazing. I bet my family would love this. I might give this a try.  Thanks for the idea.

​Life-altering, literally THE BEST fried turkey recipe you will ever eat. Step-by-step instructions, delcious rub and injection marinade recipes included!

The best fried turkey

turkey (under 18 lbs)

injection syringe

tbsp chili powder

paprika

tbsp garlic salt

tbsp onion salt

tbsp seasoning salt

pepper

butter

oil (canola

Worcestershire sauce

lemon (fresh, squeezed)

garlic salt

onion salt

Thaw your turkey completely, rinse and pat dry. Mix your injection marinade ingredients together and fill syringe. Poke 1  hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible. 

Mix the rub spices together and rub all over bird, in cavity and in under skin also.&nbsp;Wrap turkey in cling wrap so it is completely covered and refrigerate 1 hour -24 hours. The longer the better!

When ready to fry fill pot with water to first fill line, cover turkey in airtight bag and submerse into water to ensure the water will not over flow when placed in the hot oil. Mark water line. You want the turkey completely submerged in oil.&nbsp;

Dry pot and add peanut oil to marked line. Preheat oil to 275. Remove from plastic wrap and pat dry one more time. When oil reaches temp add turkey to bucket and lower using the hanger/hook. Wear gloves to protect hands and arms from oil splattering. 

Insert thermometer probe and close lid. Allow oil to heat to 325. Cook until Internal temp of turkey reaches 165 degrees. Remove from oil and let rest for about 20-30 minutes before carving.&nbsp;

Delicious and crispy on the outside, soft and juicy inside, deep fried turkey is a treat for Thanksgiving.

Deep Fried Turkey

Each Whole Turkey (12-18 pounds)

Each Recipe for Turkey Brine

Gallons Peanut Oil (Estimate)

Each Recipe for Fried Turkey Seasoning Rub

Drop Turkey into frying pot and add water until it totally submerges the turkey.

Remove the turkey and mark where the water line ended up. Discard the water.

Prepare the brine as per brine recipe and soak the turkey overnight in the refrigerator (24 hours).

Remove turkey from the refrigerator and brine about 4 hours before cooking to allow to come to room temperature.

Season and inject as preferred.

Add the peanut oil to the fill line you marked previously and heat to 350°F.

Sit the turkey on the hook supplied with the frying pot. Carefully lower the turkey into the hot peanut oil. Never do this with a cold turkey as the hot grease can bubble up too much and cause a fire.

Once the turkey is dropped into the oil, set your timer and cook for 3-4 minutes per pound. Roughly around 1 hour or so. The white meat of the turkey will be cooked once it reaches 165°F and the dark meat 175°F.

Remove turkey and allow to rest about 30 minutes before slicing, to allow juices to remain in the bird.

https://content.jwplatform.com/videos/zVBovK6S.mp4

Deep Fried Turkey, for Thanksgiving, is the best most widely enjoyed way of cooking a turkey.

You haven't had a turkey until you have had it deep fried.&nbsp;

turkey completely defrosted

marinade

black pepper

vegetable oil

Dry turkey completely with paper towels. Inject turkey with up to 16 ounces of marinade. Allow turkey to marinate in the refrigerator for a couple of hours if desired before frying.

If desired use a rub on the turkey to help season the skin and the inside of the bird.

Bring oil up to the proper temperature, 400°F or the temp specified by the fryer manufacturer.

Fry the turkey approximately 3 to 4 minutes per pound. Use a thermometer to make sure that 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.

It looks amazing. Thanks for the recipe loved it

I’ve been frying my turkeys this way for the last few years using Alton’s turkey derrick and it turns out incredible every time.

https://www.youtube.com/watch?v=AwmEyrFw98g

You have heard of frying a turkey?  I will show you how easy it is to make deep fried turkey indoors. I am using a Butterball Masterbuilt indoor turkey fryer. It is safe and easy to use.

You will use about 2.75 gallons of cooking oil to prepare this turkey.  

Frying a turkey makes a very moist and flavorful bird. 

This is an unsponsored product review - how to make deep fried turkey.  

You can find the recipe at 
https://copykat.com/how-to-make-deep-fried-turkey/

If you want more information about this turkey fryer please go to
 
http://www.amazon.com/dp/B00BWKN0HC/?tag=copykatercipes 
this link is an affiliate link.

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Fried turkey brings bold flavors, crispy skin, and juicy meat to the Thanksgiving table. This recipe guides you through every essential step—from thawing and seasoning to frying safely and achieving the perfect golden finish. Follow along, and you’ll master a turkey that’s crispy on the outside, tender inside, and sure to leave your guests raving.

Fried Turkey Recipe

Turkey (defrosted)

Tony Chachere’s Seasoning (dry seasoning)

gallons Peanut Oil

Thaw/Defrost turkey completely. *See tips in Notes.

Two days before frying/serving:Once completely defrosted, remove the giblet bag and neck bag, rinse the turkey, and pat dry really well with paper towels.

Line a sturdy-rimmed baking sheet large enough to hold your turkey with foil. Sprinkle the foil where the turkey will be placed with a light dusting of the seasoning. (Be sure the pan is rimmed as the turkey will drain while marinating in the seasoning.)

Then generously cover the outside of the turkey all over with seasoning (you do not want any skin exposed and you want to use the majority if not all of the seasoning in the bottle. If you have some seasoning leftover, sprinkle the inside of the turkey with the remainder of seasoning. Use the whole bottle of seasoning.

Place the turkey breast side up on the baking sheet and cover with foil. Place in the refrigerator for 2 days (this is what we do and contributes to the amazing flavor and color) or at least 24 hours until ready to cook.

For Prepping the Turkey

Set up the area where you will fry the turkey. This should be in an open area, a safe distance away from anything flammable.

Preheat peanut oil to 275℉ (If using an indoor electric fryer preheat to 375℉). This can take 45 minutes up to an hour. *See the tips below to determine how much oil you will need. Use a thermometer to test the oil temperature.

When the oil reaches temperature, securely insert the hanger into the turkey or add the turkey to the basket (this will vary with fryers). Very carefully and slowly, lower the turkey into the pot. Wear long gloves to protect your arms and hands from oil splatter. If your fryer has a hole for a probe in the top, insert a long thermometer probe or chef alarm into the turkey to monitor the internal temperature. Then, close the lid.When using an outdoor gas fryer, allow oil to heat back up to 325℉.When using an indoor electric fryer, keep the temperature set to 375℉.

Cook until the internal temperature of the turkey reaches 165℉ (about 3-5 minutes per pound). Test with an instant-read thermometer in the thickest part of the breast.

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The most viewed deep fried turkey recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine