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Deep Fried Turkey

A perfectly golden-brown deep fried turkey resting on a white platter, showcasing its crispy skin.
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A guide to deep frying a whole turkey for exceptionally crispy skin and juicy meat.

Ingredients

Scale
  • 1 whole turkey (10–14 lbs), completely thawed and patted dry
  • 1 gallon peanut oil (or other high smoke point oil)
  • Your favorite turkey rub or brine
  • Optional: Marinade injector

Instructions

  1. Ensure your turkey is completely thawed and dry. Any moisture can cause dangerous splattering.
  2. Prepare your turkey by applying your chosen rub or injecting it with a marinade.
  3. Set up your deep fryer outdoors on a level, non-flammable surface, away from any structures.
  4. Fill the fryer pot with peanut oil, ensuring the oil level does not exceed the maximum fill line. A good rule of thumb is to place the turkey in the empty pot and mark the oil level.
  5. Slowly heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  6. Carefully and slowly lower the prepared turkey into the hot oil using a sturdy lifting hook. Lower it completely before turning on the heat if you have an external burner.
  7. Fry the turkey for approximately 3 to 3.5 minutes per pound. For a 12 lb turkey, this would be about 36-42 minutes.
  8. Carefully remove the turkey from the oil and let it drain for at least 15-20 minutes before carving.
  9. Check the internal temperature with a meat thermometer; it should reach 165°F (74°C) in the thickest part of the thigh.

Notes

  • Always fry outdoors on a stable, level surface away from buildings.
  • Never leave the fryer unattended.
  • Ensure the turkey is completely dry before lowering it into the oil.
  • Have a fire extinguisher rated for grease fires nearby.
  • Allow the oil to cool completely before disposing of it.

Nutrition

Find it online: https://recipestokeep.com/deep-fried-turkey-recipe/