Deep-Fried Turkey Recipe - Allrecipes.com
Deep-Fried Turkey Recipe
  • READY IN 1½ hrs

Deep-Fried Turkey

Read Reviews (53)

"This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket." —  

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Original recipe makes 1 (12 pound) turkey Change Servings
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Directions

  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 45 mins
  • READY IN 1 hr 30 mins

Footnotes

  • For more information, see our Deep-Fried Turkey Tips.
  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 1% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!
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Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2003

We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted butter - we like the creole seasonings like chili powder, cayenne, or emeril's essense. You can even add about a 1/2 cup of beer to the mixture. Or you can buy the pre-mixed injectable seasonings. Inject the turkey with all of the butter mixture, sprinkle some of the seasonings on the outside, and put in a NON SCENTED trashbag in the refrigerator overnight - at least 8 hours. Then fry in peanut oil. The meat will not only be tender, but extra flavorful! Your Thanksgiving guests will appreciate the wonderfully unique flavor of the meat!

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Most Helpful Critical Review
Jun 30, 2003

Very different. My oil pot was not large enough. My husband loved it, I found it dull. The kids thought it was "cool". By the time the inside was cooked, the outside was too dry for me.

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73 Ratings

Nov 13, 2005

I have cooked a few turkeys using this method super moist! I usually inject with butter and garlic. I have looked at other recipes and they do not recommed a bird over twelve pounds. I tried it with a twenty pounder and ended up with no left overs. It turned out perfect. Just make sure you have a big enough pot. To cut down on the danger of flare-ups (grease fire) I kill the fire when I'm lowering the bird in.

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Nov 11, 2003

It is not cheap. We used about 5 gallons of corn oil for a 12 pound bird. I injected a bottle of strained Bernstein's Italian dressing and rubbed the bird with a mixture of 3/4 Emeril's Rustic Rub and 1/4 powdered bay leaves. Use two people and a broomstick to lower the turkey. Boy, was it good though! My favorite turkey so far. And the dressing flavor was subtler than you'd think. No soggy skin from where the turkey rests on the roasting pan, the bird was beautifully golden all over. Also, we didn't miss gravy as much as I thought we would because the meat was so moist. Not greasy at all if you have the oil very hot and pat the turkey with paper towels before and after frying.

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Sep 22, 2006

Here's a safety tip. Trying to figure out exactly how much oil you need is always confusing. Before pouring the oil in, we put our raw turkey in the pot and cover it with water. Then, we pull our turkey out and mark the side of the pot with a marker of some sort to know exactly how much oil needs to go in. That way, you don't waste EXPENSIVE peanut oil and you always know you have enough. Try making Belgian Fries along with the turkey!! Go to www.belgianfries.com for directions. They require two cookings. Once before you cook your turkey and then after your turkey is done a few more minutes back in the hot oil. Crispy on the outside and oh, so fluffy on the inside!

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Nov 09, 2006

To fry or smoke?? That's the question this year...did both last. I agree that injecting is a must. When I lived where the premade injection juice was not available as it is here in Louisiana, I used 1 stick melted butter,1 bottle garlic juice, 1 bottle onion juice and strained lite Italian Salad dressing and hot sauce to taste. Cajun seasoning rubbed outside is a must as well. If you have problems finding an injector, visit the Vet. The needles used on horses work wonderfuly. Peanut oil is not neccasary unless you are frying more than one in succession. Our family like to deep fry pisolette (rolls) while the turkey is resting...another thing you won't worry about at the last minute taking up oven space.

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Jul 22, 2005

As a first timer turkey fryer, we decided to fry 3 turkeys for the neighborhood block party...our first turkey was a bit dry, since we allowed the heat to get to 375-400 degrees...definitely too hot at 3.5 minutes per pound. The remaining turkeys were cooked at 350 and were TO DIE FOR. Thanks for the recipe.

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Mar 15, 2006

Frying is the only way to go. I've been doing it for years - so much that I've worn out 2 "standard" turkey frying pots and had a 1/4" aluminum bottom welded on my big pot (82 quarts - big enough to do 4 birds at a time!) for added strength. My only suggestion is that when you go to inject your bird (this is not an option in my mind) make sure you have the biggest guage needle you can find. Many of the readily available turkey injectors will clog with a speck of pepper. If you can't find a big enough one, just cut the tip off the one you have - make sure you cut it at an angle. Happy frying!

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Nutrition

  • Calories
  • 603 kcal
  • 30%
  • Carbohydrates
  • 1.5 g
  • < 1%
  • Cholesterol
  • 228 mg
  • 76%
  • Fat
  • 33.6 g
  • 52%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 68.8 g
  • 138%
  • Sodium
  • 571 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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