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Experience the ultimate Thanksgiving centerpiece! This recipe yields an incredibly juicy turkey with perfectly crispy, golden-brown skin. Brining and deep-frying lock in moisture and flavor for a truly unforgettable meal. Note: This recipe requires 12-24 hours for brining and at least 4 hours for air-drying.
For 10 servings
Prepare the Brine (15 minutes)
Brine the Turkey (12-24 hours)
Dry the Turkey (CRITICAL STEP - 4+ hours)
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Experience the ultimate Thanksgiving centerpiece! This recipe yields an incredibly juicy turkey with perfectly crispy, golden-brown skin. Brining and deep-frying lock in moisture and flavor for a truly unforgettable meal. Note: This recipe requires 12-24 hours for brining and at least 4 hours for air-drying.
This southern recipe takes 90 minutes to prepare and yields 10 servings. At 1943.96 calories per serving with 124.11g of protein, it's a advanced recipe perfect for dinner or lunch.
Set Up Fryer and Season Turkey (25 minutes)
Fry the Turkey (45 minutes)
Rest and Carve (30 minutes)
For a non-spicy version, replace the Cajun seasoning with a rub made of dried rosemary, thyme, sage, salt, and black pepper.
For extra flavor, use a marinade injector to inject a mixture of melted butter, garlic powder, and hot sauce deep into the breast and thigh meat before frying. If you inject, you can reduce brining time.
Add sliced oranges, lemons, and onions to the brine for a brighter, citrus-infused flavor profile.
Turkey is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Turkey provides key vitamins and minerals like niacin, vitamin B6, and selenium. These nutrients play important roles in energy metabolism, brain function, and supporting a healthy immune system.
Deep Fried Turkey is a high-fat, high-calorie, and high-sodium dish due to the frying process and brine. It is best enjoyed as an occasional indulgence for special occasions rather than a regular meal.
A 250g serving of Deep Fried Turkey is estimated to contain approximately 550-650 calories, depending on the amount of oil absorbed and the ratio of white to dark meat. This is significantly higher than roasted turkey.
Yes, but you must use an oil with a high smoke point (above 400°F / 205°C). Good alternatives to peanut oil include canola, safflower, or soybean oil. Do not use olive oil or butter.
The single most important safety tip is to ensure your turkey is 100% thawed and completely dry before it enters the hot oil. Ice or water will cause a dangerous boil-over or explosion.
Yes, you can. Allow the oil to cool completely, then strain it through a fine-mesh sieve or cheesecloth to remove any food particles. Store it in a sealed container in a cool, dark place. It can typically be reused 2-3 times.
Brining adds moisture and flavor deep into the meat. The salt solution helps the turkey retain its juices during the high-heat frying process, resulting in a much more succulent and flavorful bird.