Deep Fried Turkey Recipe
This Deep Fried Turkey Recipe is not only easy, it’s also crispy and succulent. The perfect combination for a memorable Thanksgiving Turkey dinner!
To Fry or Not To Fry
If you’ve been hanging around A Spicy Perspective very long, you know I don’t usually 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….
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.
Nevertheless, I was aching to test it out…
Ingredients For This Fried Turkey Recipe
The ingredients list is quite simple and very easy to pull off in this recipe.
- Whole Turkey (thawed completely)
- Cooking Oil (preferably peanut oil)
- Turkey Injecting Marinade – Homemade or Store-bought
- Turkey Dry Rub Seasoning – Homemade or Store-bought
How To Make Deep Fried Turkey Recipe
- Thaw the turkey in the fridge.
- Add the oil to the turkey fryer and let it preheat.
- Dry the turkey thoroughly, even inside the cavity, with paper towels.
- Injected the turkey with marinade. Then dried it again… Just in case.
- Sprinkle Dry Rub Seasoning on the turkey and placed it in the frying basket.
- Then ever so slowly, lower the turkey into the hot oil.
- Close the lid and set the timer for 50 minutes, or 3-4 minutes per lb.
After all this, I waited anxiously for something bad to happen. But guess what… it didn’t! The turkey came out of the fryer crispy on the outside, ultra-moist on the inside, just like I hoped.
See The (Printable) Recipe Card Below For How To Make Deep Fried Turkey Recipe. Enjoy!
Frequently Asked Questions
Should I brine the turkey beforehand?
Yes, I usually brine a turkey before cooking it in any way. Brining makes the meat more tender and juicy all around. Plus, it helps the skin to brown evenly.
How do I know my turkey is done?
Once the temperature of the meat comes to 165 degrees F (in the center of the breast and thigh) you should gently remove it from the oil and let it rest for 10-15 minutes to ensure that any excess oil drains from the turkey.
How long does this stay fresh?
You can keep turkey meat in an airtight container in your fridge for 4 to 5 days. When you are ready to reheat it, you can warm it up in the oven at 350 degrees F for about 10 minutes.
My End Thoughts?
In fact, the whole process of making this Deep Fried Turkey Recipe 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.
Best Fried Turkey
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.
Amazing Masterbuilt Fryer
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.
Find it online with quick-ship options on Masterbuilt and Amazon.
Or in nationwide retailers like:
- Home Depot
- Academy Sports & Outdoors
- Bass Pro
Masterbuilt’s Butterball Indoor Electric Turkey Fryer is a product I can recommend wholeheartedly.
“Dadgum, That’s Good, Too!”
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.
Other Thanksgiving Day Meat Options
- Spatchcocked Smoked Turkey Recipe
- Asian Spiced Thanksgiving Turkey Recipe
- Cranberry Jalapeno Honey Baked Turkey Recipe
- Brown Sugar Ham (Baked Ham Glaze) Recipe
- Baked Ham with Honey Mustard and Apples Recipe
- Cornish Game Hen Recipe
Deep Fried Turkey Recipe
- 10-14 pound whole turkey thawed completely
- 2 gallons frying oil preferably peanut oil
For the Dry Rub Seasoning
- 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.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Disclosure: This post is sponsored by Masterbuilt. All opinions are my own.