Description
This ultimate fried turkey recipe delivers a crispy, flavorful bird with a juicy interior thanks to an injection marinade and a seasoned dry rub. Using peanut oil for frying ensures even cooking and a perfect golden crust. Ideal for holidays or special occasions, the turkey is infused with a blend of spices and fresh lemon for a mouthwatering result that beats traditional roasting.
Ingredients
Units
Scale
Turkey and Oil
- 1 large turkey (under 18 lbs)
- 3 gallons peanut oil
Injection Marinade
- 1/4 cup melted butter
- 1/4 cup oil (canola or vegetable)
- 3 tbsp Worcestershire sauce
- 1/4 cup water
- 1/2 large lemon (fresh, squeezed)
Dry Rub Seasoning
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tbsp seasoning salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Instructions
- Prepare the Turkey: Thaw your turkey completely, then rinse and pat dry thoroughly to remove excess moisture which helps achieve a crispy crust during frying.
- Make and Inject Marinade: Mix the injection marinade ingredients (melted butter, oil, Worcestershire sauce, water, and lemon juice) together. Using a marinade syringe, poke one hole and slowly inject the marinade in various parts of the turkey, repositioning the needle to cover as much area inside the meat as possible while using a minimal number of holes.
- Apply Dry Rub: Combine the rub spices including chili powder, paprika, garlic salt, onion salt, seasoning salt, fresh ground pepper, sage, thyme, garlic salt, and onion salt. Rub this mixture all over the turkey’s exterior, inside the cavity, and under the skin to deeply flavor the bird.
- Refrigerate: Wrap the turkey tightly in cling wrap and refrigerate for 1 to 24 hours to allow the flavors to penetrate. The longer it marinates, the better the flavor.
- Prepare Oil and Pot: When ready to fry, fill your frying pot with water up to a first fill line, and place the turkey inside a large airtight bag, then submerge it in the water. Mark the water level so you know how much oil to add to avoid overflow when frying. Dry the pot completely before adding peanut oil to the marked level.
- Heat Oil and Dry Turkey: Preheat the peanut oil to 275°F. Remove the turkey from the refrigerator and unwrap, pat dry once more to eliminate any surface moisture to prevent dangerous oil splatter.
- Fry the Turkey: Carefully lower the turkey into the hot oil using a hanger or hook while wearing protective gloves and arm coverings. Insert a thermometer probe in the turkey, close the lid, and allow the oil temperature to reach 325°F. Fry until the internal temperature of the turkey reaches 165°F for safe consumption.
- Rest and Serve: Remove the turkey from the oil and let it rest for 20-30 minutes to allow juices to redistribute before carving and serving.
Notes
- Life-altering, literally THE BEST fried turkey recipe you will ever eat.
- Use step-by-step instructions and both dry rub and injection marinade for maximum flavor.
- Ensure turkey is completely thawed and dried to avoid dangerous oil splattering.
- Use peanut oil for its high smoke point and neutral flavor.
- Monitor oil temperature carefully to prevent burning and ensure thorough cooking.
- Resting the turkey before carving results in juicier meat.
Nutrition
- Serving Size: 1 serving (about 4 oz cooked turkey)
- Calories: 211 kcal
- Sugar: 1 g
- Sodium: 450 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
