Fried Turkey Recipe
American · Main course · 1485 min total
A crispy, juicy, and flavorful fried turkey that's perfect for holidays or special occasions. This recipe uses a dry brine and a simple oil-frying method for a golden-brown bird.
1440
min prep
min prep
45
min cook
min cook
12
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 1 whole turkey (12-14 lbs), thawed if frozen
- 1/4 cup kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (optional)
- 3-4 gallons peanut oil (or canola oil) for frying
Instructions
- Remove giblets and neck from turkey. Pat dry with paper towels. In a small bowl, mix salt, pepper, garlic powder, onion powder, and cayenne. Rub mixture all over turkey, including under skin and inside cavity. Place turkey in a large bag or wrap in plastic wrap; refrigerate 24 hours (or up to 48 hours).
- Remove turkey from fridge 1 hour before frying to come to room temperature. Pat dry thoroughly with paper towels (moisture causes oil splatter).
- Fill a large propane turkey fryer or heavy stockpot with oil, leaving at least 4 inches from top. Heat oil to 350°F (175°C). Use a deep-fry thermometer to monitor temperature.
- Place turkey on the fryer hook or in a frying basket. Slowly lower turkey into hot oil. Fry for 3-4 minutes per pound (about 45 minutes for a 12-lb turkey). Maintain oil temperature at 325-350°F.
- Carefully lift turkey from oil, let excess oil drain back into pot. Place on a cutting board or platter; let rest 20 minutes before carving.
Tips
- Always fry turkey outdoors, away from structures, on a level surface. Never leave hot oil unattended.
- Use a meat thermometer to ensure internal temperature reaches 165°F in the thigh.
- Leftover fried turkey can be stored in the refrigerator for up to 4 days.
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