Description
Discover the ultimate fried turkey recipe that delivers crispy, juicy, and flavorful results every time. This method involves marinating the bird with a savory injection, seasoning it with a special rub, and frying it at precise temperatures to ensure perfect cooking. Ideal for holiday feasts or special occasions, this recipe guarantees a mouth-watering turkey with a golden, crunchy skin and tender meat.
Ingredients
Scale
Turkey
- 1 large turkey (under 18 lbs)
Oil
- 3 gallons peanut oil
- 1/4 cup oil (canola or vegetable)
- 1/4 cup melted butter
Injection Marinade Ingredients
- 3 tbsp Worcestershire sauce
- 1/4 cup water
- 1/2 large lemon (fresh, squeezed)
Rub Spices
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tbsp seasoning salt
- 1 tsp fresh ground pepper
- 1 tsp ground sage
- 1 tsp dried thyme
- 1 tsp garlic salt (additional)
- 1 tsp onion salt (additional)
Instructions
- Prepare the Turkey: Thaw your turkey completely, then rinse and pat it dry thoroughly to ensure the skin is dry for better seasoning adherence.
- Inject the Marinade: Mix together Worcestershire sauce, water, and freshly squeezed lemon juice to create the injection marinade. Fill a marinade injector syringe with this mixture. Poke one hole in the turkey and inject the marinade into various parts of the turkey by inserting the needle at different angles, distributing the marinade evenly while minimizing the number of holes.
- Apply the Rub: Combine chili powder, paprika, garlic salt, onion salt, seasoning salt, fresh ground pepper, ground sage, dried thyme, plus the additional garlic and onion salts. Rub this spice mixture all over the turkey’s exterior, inside the cavity, and under the skin for maximum flavor penetration.
- Refrigerate: Wrap the seasoned turkey tightly in cling wrap and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to intensify. Longer marinating yields better flavor.
- Prepare Frying Setup: Fill the fryer pot with water up to the desired fill line and place the turkey inside a large airtight bag, then submerge it in the water to measure how much oil will safely cover the turkey without overflowing. Mark this water level on the pot, then empty and dry the pot thoroughly.
- Heat the Oil: Pour peanut oil into the pot up to the marked line and preheat the oil to 275°F (135°C).
- Dry the Turkey: Remove the turkey from the fridge and plastic wrap, then pat it dry again to remove any excess moisture that could cause oil splatter.
- Fry the Turkey: Once the oil reaches 275°F, carefully lower the turkey into the hot oil with the hanger or hook, wearing protective gloves to shield from splashes. Insert a thermometer probe into the turkey and close the fryer lid.
- Increase Heat and Cook: Allow the oil to heat up to 325°F (163°C), and cook the turkey until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Rest and Serve: Carefully remove the turkey from the oil and let it rest for 20-30 minutes before carving to allow juices to redistribute for moist, tender slices.
Notes
- This is the best fried turkey recipe you will ever taste – crispy, juicy, and bursting with flavor.
- Using an injection marinade ensures the turkey stays moist inside, while the rub gives the perfect crust.
- Make sure the turkey is completely thawed and dry before frying to prevent dangerous oil splatters.
- Always monitor oil temperature closely to avoid undercooked or overcooked meat.
- Wear protective gloves and lower the turkey carefully to prevent burns from hot oil.
- Allow sufficient resting time before carving to keep your turkey juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
