Deep-Fried Turkey Recipe: A Game-Changer for Thanksgiving
When it comes to Thanksgiving dinners, few things can rival the mouthwatering appeal of a deep-fried turkey. With its crispy skin, juicy meat, and quick cooking time, this cooking method is a better way to elevate your holiday feast. If this is your first time tackling a deep-fried turkey recipe, don’t worry!
Servings: 10 Servings, 1 whole turkey
Calories: 1kcal
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Kitchen Essentials
A deep fryer (outdoor fryer, electric fryer, or indoor turkey fryer) 30-qt. or larger aluminum pot
Large stockpot or fryer pot with a fryer basket
Propane tank or electric heat source
Paper towels and a baking sheet
Cutting board and carving knife
Fire extinguisher rated for grease fires
A flat surface or hard surface (avoid wooden decks)
Ingredients
- 1 Whole Turkey fresh or completely thawed (10-15 pounds is the maximum size for most fryers)
- 3-5 Gallons Peanut Oil or another oil with a high smoke point like vegetable oil, canola oil, or grapeseed oil
- Dry rub optional: 1/4 cup kosher salt 1/4 cup black pepper, 2 tbsp paprika, 1 tbsp garlic powder
Instructions
- Choose the Right Turkey
- Select a fresh or fully thawed turkey. Take bird out of refrigerator and let come to room temperature for 1 hour before frying. Safety Note. Using a frozen turkey is one of the biggest mistakes people make, as it can cause dangerous splattering when it meets hot oil.1 Whole Turkey
- Prepare the Turkey
- Remove the giblets and neck from the turkey cavity.
- Pat the turkey dry with paper towels, including inside the cavity. Excess moisture can cause oil to splatter dangerously.
- If using a dry tub, apply the dry rub generously to the entire turkey, focusing on the skin and cavity.Dry rub optional: 1/4 cup kosher salt
- Measure the Oil
- To determine how much oil you’ll need, place the turkey in the fryer pot and fill it with water until the turkey is submerged. Mark the water line, then remove the turkey and empty the pot. Dry the pot thoroughly before adding oil to the marked line.3-5 Gallons Peanut Oil
- Heat the Oil
- Add peanut oil or another high smoke point oil to the pot, ensuring it does not exceed the maximum fill line. Heat the oil to 350°F. Use an instant-read thermometer to double-check the oil temperature throughout the cooking process.
- Deep-Fry the Turkey
- Place the turkey in the fryer basket with the breast side facing up.
- Lower the turkey slowly into the oil to avoid splashing. Maintain a safe distance from the pot during this process.
- Deep-fry the turkey for 3-4 minutes per pound. A 12-pound bird will take approximately 36-48 minutes.
- Check the Internal Temperature
- Use a meat thermometer to ensure the turkey is cooked to an internal temperature of 165°F in the thickest part of the breast and 175°F in the dark meat.
- Drain and Rest
- Carefully lift the fryer basket and let the turkey drain over the pot for a few minutes. Transfer the turkey to a baking sheet lined with paper towels. Let it rest for 15-20 minutes before carving. Resting allows the juices to redistribute, ensuring a moist and flavorful turkey.
Your Own Private Notes
Notes
Safety Tips for Deep-Frying Turkey
Deep-frying turkey involves hot oil and open flames (if using a propane setup), so safety is critical. Follow these precautions to avoid grease fires or accidents: Always fry outdoors on a flat surface, away from wooden decks, gas lines, or flammable materials.
• Use an outdoor fryer with a stable heat source.
• Never exceed the fryer’s maximum fill line or add too much oil.
• Double-check that your turkey is thawed and at room temperature.
• Keep a fire extinguisher rated for grease fires nearby—just in case.
• Stay at a safe distance when lowering the turkey into the oil and during cooking.
• Monitor the oil temperature closely and avoid exceeding 400 degrees F.
Deep-frying turkey involves hot oil and open flames (if using a propane setup), so safety is critical. Follow these precautions to avoid grease fires or accidents: Always fry outdoors on a flat surface, away from wooden decks, gas lines, or flammable materials.
• Use an outdoor fryer with a stable heat source.
• Never exceed the fryer’s maximum fill line or add too much oil.
• Double-check that your turkey is thawed and at room temperature.
• Keep a fire extinguisher rated for grease fires nearby—just in case.
• Stay at a safe distance when lowering the turkey into the oil and during cooking.
• Monitor the oil temperature closely and avoid exceeding 400 degrees F.
Nutrition
Calories: 1kcal | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.04g | Cholesterol: 0.1mg