Deep Fried Turkey Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
378 kcal
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Course
Main Course
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Cuisine
American
Deep Fried Turkey Recipe
Description
Deep Fried Turkey Recipe involves first properly thawing a whole 10 to 14-pound turkey, then applying a dry rub mix of lemon pepper, poultry seasoning, salt, garlic powder, and onion powder. A marinade made from canola oil, water, lemon juice, Dijon mustard, salt, poultry seasoning, and garlic powder is injected into the breasts and legs to add moisture and flavor beneath the skin.
The turkey is pat-dried and fried fully submerged in heated peanut oil to achieve crispy skin and juicy meat. Cooking at 375°F ensures even cooking with a crisp exterior without excessive oil absorption. The dry rub spices complement the injected marinade to season the turkey throughout. Preparation includes removing giblets, rinsing, and removing plastic components to ensure safety.
This method suits gatherings needing a prominent main dish with rich seasoning and crispy texture. It requires careful handling of hot oil and timing to reach safe internal temperatures. Using prepared seasoning blends is possible for convenience, but the recipe's homemade combinations provide full flavor control.
Ingredients
- 10-14 pound whole turkey thawed completely
- 2 gallons cooking oil preferably peanut oil, for frying
For the Dry Rub Seasoning
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
For the Injecting Marinade
- 1/2 cup canola oil
- 1/4 cup water
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
Instructions
- Thaw the turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill the deep fryer halfway with oil and heat to 375°F. Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse the turkey thoroughly with warm water, or completely cover with warm water and soak for no more than 30 minutes to ensure the cavity is free of ice.
- Set out a small bowl for the dry rub. In the bowl, combine all the dry seasonings and mix well.
- Set out a measuring pitcher for the injecting marinade. In the pitcher combine the oil, water, lemon juice, mustard, salt, poultry seasoning, and garlic powder. Whisk well to immulsify the mixture.
- Pat the turkey completely dry on the outside and inside of the cavity with paper towels. Using a marinade injection syringe, inject 1/2 cup of the marinade in each breast. Inject 1/4 cup marinade into each leg and thigh.
- Sprinkle the turkey generously with turkey dry rub seasoning, completely coating the outside of the turkey and inside of the cavity.
- Place the turkey, breast side up, in the fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165°F. If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165°F), remove from oil.
- Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve.
Notes
- Use Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning for quicker prep if desired.
- Ensure the turkey is completely thawed before frying to avoid oil splatters and uneven cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 378kcal | 19% |
| Protein | 58g | 116% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 193mg | 64% |
| Sodium | 301mg | 13% |
| Potassium | 601mg | 13% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Calcium | 30mg | 3% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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