Deep Fried Turkey
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
6 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Brine (15 minutes)
- b.In a large stockpot, combine 1 gallon of water, kosher salt, brown sugar, bay leaves, black peppercorns, and the halved garlic head.
- c.Bring the mixture to a simmer over medium-high heat, stirring until the salt and sugar completely dissolve.
- d.Remove from heat and let the brine cool completely to room temperature, then chill thoroughly in the refrigerator for at least 2 hours.
- 2
Step 2
- a.Brine the Turkey (12-24 hours)
- b.Place the completely thawed turkey in a large, food-safe container, brining bag, or cooler.
- c.Pour the completely chilled brine over the turkey. Add more cold water if needed to ensure it is fully submerged.
- d.Keep the turkey and brine refrigerated (below 40°F / 4°C) for 12 to 24 hours. If using a cooler, add ice to maintain temperature.
- 3
Step 3
- a.Dry the Turkey (CRITICAL STEP - 4+ hours)
- b.Remove the turkey from the brine and discard the brine solution. Thoroughly rinse the turkey inside and out with cold water.
- c.Pat the turkey extremely dry with paper towels. This is crucial for safety and crispy skin. Dry every surface, including inside the cavity and under the wings.
- d.For the best results, place the dry turkey on a rack over a baking sheet and let it air-dry, uncovered, in the refrigerator for at least 4 hours, or overnight.
- 4
Step 4
- a.Set Up Fryer and Season Turkey (25 minutes)
- b.Set up your turkey fryer outdoors on a flat, level, non-flammable surface, at least 10 feet away from any buildings or combustible materials.
- c.Pour peanut oil into the pot up to the manufacturer's recommended fill line for your size of turkey. Attach a deep-fry thermometer to the side of the pot.
- d.Heat the oil to 350°F (175°C). This can take 20-30 minutes. Monitor the temperature closely.
- e.While the oil heats, combine Cajun seasoning, paprika, garlic powder, onion powder, and black pepper in a small bowl. Rub this mixture evenly over the entire surface of the completely dry turkey.
- 5
Step 5
- a.Fry the Turkey (45 minutes)
- b.Securely place the turkey on the fryer's stand or basket, neck-end down.
- c.SAFETY FIRST: Turn the burner OFF completely before lowering the turkey into the oil.
- d.Wearing long, insulated gloves, very slowly and carefully lower the turkey into the hot oil. This should take at least one full minute to prevent the oil from boiling over.
- e.Once the turkey is fully submerged, turn the burner back on. Adjust the flame to maintain a constant oil temperature between 325°F and 350°F (163-175°C).
- f.Fry for approximately 3 to 3.5 minutes per pound. A 12 lb turkey will take about 36-42 minutes.
- g.The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
- 6
Step 6
- a.Rest and Carve (30 minutes)
- b.Once cooked, turn the burner OFF again.
- c.Slowly and carefully lift the turkey from the oil, allowing excess oil to drain back into the pot for a minute.
- d.Transfer the turkey to a large cutting board or platter lined with paper towels to catch any drips.
- e.Let the turkey rest for at least 20-30 minutes before carving. This is essential for the juices to redistribute, ensuring a moist bird.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1SAFETY FIRST: Never deep-fry a turkey indoors, in a garage, or on a wooden deck. Keep a Type B or C fire extinguisher nearby.
- 2THAW COMPLETELY: A partially frozen turkey will cause the hot oil to explode. A 12 lb turkey takes about 3 days to thaw in the refrigerator.
- 3DRY IS KEY: The turkey must be bone-dry. Water and hot oil are a dangerous combination that causes violent splattering and boil-overs.
- 4DON'T OVERFILL OIL: Before you begin, place the turkey in the empty pot, fill with water to cover, remove the turkey, and mark the water line. This is your oil fill line. Dry the pot completely before adding oil.
- 5MONITOR TEMPERATURE: Use a thermometer to keep the oil temperature stable. If it gets too hot, it can ignite. Never leave the fryer unattended.
- 6WEAR PROTECTION: Use long, insulated, heat-proof gloves and safety goggles to protect from oil splatters.
- 7RESTING IS MANDATORY: Do not skip the 20-30 minute resting period. Carving too early will result in a dry turkey as all the juices will run out.
Adapt it for your goals.
Herb Rub
For a non-spicy version, replace the Cajun seasoning with a rub made of dried rosemary, thyme, sage, salt, and black pepper.
Injection MarinadeInjection Marinade
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.
Citrus BrineCitrus Brine
Add sliced oranges, lemons, and onions to the brine for a brighter, citrus-infused flavor profile.
Why this is on our healthy list.
Rich Protein Source
Turkey is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
Contains Essential Nutrients
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.
Frequently asked questions
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.