Description
This Deep Fried Turkey recipe delivers a perfectly crispy and flavorful turkey with a juicy interior, achieved by marinating the bird and frying it to golden perfection. The turkey is seasoned with a dry rub and an injected marinade, then deep fried in hot oil for a quick and delicious meal, ideal for holidays or special gatherings.
Ingredients
Scale
Turkey and Oil
- 10-14 pound whole turkey, thawed completely
- 2 gallons frying oil, preferably peanut oil
Dry Rub Seasoning
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
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 and Prepare the Turkey: Thaw the turkey completely if frozen, allowing approximately 24 hours for every 4 pounds in the refrigerator. Remove giblets, neck, plastic leg holder, and pop-up timer if present. Rinse the turkey thoroughly with warm water or soak in warm water for no more than 30 minutes to ensure the cavity is free of ice.
- Make the Dry Rub: In a small bowl, mix together lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder until well combined.
- Prepare the Injecting Marinade: In a measuring pitcher, whisk together canola oil, water, lemon juice, dijon mustard, salt, poultry seasoning, and garlic powder until the mixture is emulsified and smooth.
- Inject the Marinade: Pat the turkey dry completely inside and out with paper towels. Using a marinade injection syringe, inject 1/2 cup of the marinade into each breast, and 1/4 cup into each leg and thigh to distribute flavor and moisture.
- Apply Dry Rub: Generously sprinkle the turkey inside the cavity and all over the outside with the dry rub seasoning, ensuring full coverage for flavor.
- Heat the Oil: Fill the deep fryer halfway with oil and heat it to 375°F (190°C), ensuring safety precautions to avoid splashing.
- Fry the Turkey: Place the turkey breast side up in the fryer basket. Slowly and carefully lower the basket into the hot oil. Fry the turkey for 3 to 4 minutes per pound, approximately 45 to 56 minutes for a 10-14 pound bird.
- Check for Doneness: Lift the basket carefully and insert a meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature reaches 165°F (74°C). If not done, gently lower the turkey back into the oil for an additional 5 minutes.
- Rest and Drain: Once cooked, allow the turkey to rest and drain in the fryer basket for 10 minutes before removal. This allows excess oil to drip off and juices to redistribute.
- Carve and Serve: Remove the turkey from the basket, carve, and serve while hot and crispy.
Notes
- For convenience, you can use pre-made Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning to save preparation time.
- Always ensure the turkey is completely thawed and dry before frying to prevent dangerous oil splattering.
- Use a deep fryer capable of holding 2 gallons of oil safely, and fry outdoors or in a well-ventilated area.
- Monitor oil temperature closely to maintain 375°F for optimal frying results.
- Allow sufficient space around the fryer for safety, and never leave it unattended during cooking.
Nutrition
- Serving Size: 1 serving (approx. 200g)
- Calories: 460
- Sugar: 1g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 7g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 135mg
