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Deep-Fried Turkey

Juicy Deep-Fried Turkey Recipe That Will Wow Your Taste Buds

This Deep-Fried Turkey offers crispy skin and juicy meat, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Preparation
  • 1 whole turkey (10-12 lbs) Choose a fully thawed bird to ensure even cooking.
  • 3 tbsp salt Use kosher salt for seasoning.
  • 1 tsp black pepper Freshly ground for better flavor.
  • 1 tsp garlic powder Adds a savory aroma.
  • 1 tsp onion powder Balances garlic with sweetness.
For the Marinade or Brine
  • 1 gallon water Base for the brine.
  • 1 cup brown sugar For a caramelized crust.
  • 1 tbsp cayenne pepper Adds heat.
  • 2 leaves bay leaves Infuses gentle herbal notes.
  • 3 tbsp salt Essential for brining.
For Frying
  • 5 quarts peanut oil Key for crispy frying.
  • 1 unit thermometer To monitor oil temperature.
  • 1 unit fire extinguisher Safety first!

Equipment

  • Fryer
  • pot
  • Candy Thermometer
  • Fire Extinguisher

Method
 

For the Brine
  1. In a large pot, dissolve brown sugar, salt, cayenne, and bay leaves in water. Simmer gently until sugar fully dissolves. Cool to room temperature before brining the turkey.
  2. Submerge the fully thawed turkey in the cooling brine, ensuring it’s completely covered. Refrigerate for 8–12 hours.
For the Turkey Prep
  1. Remove the turkey from brine and pat all over with paper towels until entirely dry. Let it rest 30 minutes at room temperature.
  2. Rub the cavity with garlic powder, onion powder, kosher salt, and freshly ground black pepper.
  3. Gently rub the skin with a mix of salt, pepper, garlic, and onion powders.
For Frying
  1. Fill fryer pot with peanut oil, heat to 350°F (175°C), using a candy thermometer.
  2. Slowly lower the turkey into hot oil, cook about 3–4 minutes per pound.
  3. Insert meat thermometer into thickest thigh area; turkey is done when internal temperature reads 165°F (74°C).
  4. Carefully lift the turkey from oil and place on a roasting rack. Let rest 20 minutes before carving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 5gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 300mgSugar: 3gCalcium: 1mgIron: 5mg

Notes

Garnish with fresh rosemary sprigs for aroma. Store leftovers in an airtight container for up to 3 days.

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