Deep Fried Turkey
This fried turkey recipe is not only easy, it’s also crispy and succulent. The perfect combination for a Thanksgiving Turkey!
If you’ve been hanging around A Spicy Perspective very long, you know I don’t deep fry.
It’s not that I don’t love the flavor and texture of deep fried foods. God knows, I love a well-made french fry just as much as the next girl.
No, my reasoning for not frying is actually 3-fold.
- By far the biggest reason is, I’m scared to deep fry. Every time I’ve tried it, I get little splatter burns all over my arms.
- It’s a big mess. My stove and kitchen counters are covered in oil when I’m finished.
- The odor of evaporated fry oil lingers around the house for days on end.
Needless to say, I just stay away from deep frying in general.
But there is one deep frying experiment I have always wanted to try….
A Deep Fried Turkey.
I know, I know. I’ve seen those clips on Youtube and America’s Funniest Home Videos, of the guy lowering the turkey into a gas fryer and the whole thing going up in flames. (I have a hard time understanding why this is considered funny.)
Trust me, I’ve seen those clips.
Yet the adventurous side of me, has always wanted to throw caution to the wind and try it anyway.
So this year I got my chance, and it just so happens my dangerous-side and practical-side met in the middle.
Masterbuilt, makers of superb smokers, grills, and fryers, sent me one of their Butterball Indoor Electric Turkey Fryers. You cannot imagine the fusion of exhilaration and fear that bubbled up inside of me the day it arrived.
I had a turkey thawing in the fridge. So I sat down with the handbook to read every single word, before I dared to test the fryer.
I added the oil and let it preheat.
I dried my turkey thoroughly, even inside the cavity, with paper towels.
I injected the turkey with Butterball Garlic and Herb Turkey Marinade, as the handbook suggested. Then dried it again… just in case.
I sprinkled it with Butterball Garlic and Herb Seasoning and placed it in the frying basket.
Then ever so slowly, holding my breath, I lowered the turkey into the hot oil.
I closed the lid and set the timer for 50 minutes, 3-4 minutes per lb.
Then waited anxiously for something bad to happen.
But guess what… it didn’t!
In fact, the whole process was completely peaceful.
- This Masterbuilt Fryer is electric, so it’s safe to use in the house without fear of explosion.
- The lid protected me and my counters from splattering oil.
- The specially designed vent in the lid, allowed steam to come through, but not smoke, so my house didn’t reek of fry oil.
- Using the lifting hook and an oven mitt to lower and lift the turkey, further protected me from burns.
My turkey was cooked to perfection, in less than half the time it takes in the oven.
The skin was dark, but very flavorful… not burnt tasting. The turkey meat was ultra tender and juicy from breast to tail.
To top it all, after the oil had cooled and I got around to cleaning out the fryer, it came with a little spout that made draining it a cinch.
Masterbuilt’s Butterball Indoor Electric Turkey Fryer is a product I can recommend whole heartedly.
For further confirmation, just read the comments on Amazon; everyone loves this thing!
I also received a copy of John McLemore’s second cookbook “Dadgum, That’s Good, Too!” Along with the basic fried turkey recipe I tried, it includes all sorts of wonderful things that would be perfect for Thanksgiving.
Court Pear Pies, Smoked Sweet Potatoes, Bacon Wrapped Asparagus, Sweet Potato Fries with Maple Pecan Butter, Deep Fried Corn, Apple Fritters, Sweet Potato Fritters, and Fried Apple Pies, just to name a few.
John McLemore and his family have poured their hearts into their Masterbuilt products, along with the recipes in this cookbook. It’s filled with wonderful family photos, funny stories, and tantalizing recipes.
If you have always wanted to fry a turkey for Thanksgiving, I can tell you without reservation that this is a great product.
It’s easy to use, super safe, easy to clean up, and you can also use it to boil and steam large quantities of food.
Or in nationwide retailers like:
- Home Depot
- Academy Sports & Outdoors
- Bass Pro
And FYI, you may see a lot more deep fried recipes from me, now that my deep-frying fears have been eliminated! *wink*
Prep Time: 30 minutes
Cook Time: 45 minutes
Fried Turkey Recipe
How to Deep Fry a Turkey
1 - 10-14 lb. turkey, thawed completely
2 gallons cooking oil, preferably peanut oil
1 bottle Butterball Garlic and Herb Turkey Marinade
Butterball Garlic and Herb Turkey Seasoning
Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill 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 turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavity is free of ice.
Pat turkey completely dry on outside and inside of cavity with paper towels. Using a marinade injection syringe, inject ½ cup (4 ounces) marinade in each breast. Inject ¼ cup (2 ounces) marinade into each leg and thigh. Sprinkle turkey generously with turkey seasoning, completely coating the outside of the turkey and inside of the cavity.
Place turkey, breast side up, in 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.
Disclosure: This post is sponsored by Masterbuilt. All opinions are my own.
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