Simple Deep Fried Turkey

Simple Deep Fried Turkey

sgtsquarepants 0

"If you like a more traditional tasting turkey, this is the one for you. No injecting, no marinades, no complicated rubs."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 659 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 659 kcal
  • 33%
  • Fat:
  • 36.8 g
  • 57%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 76.7 g
  • 153%
  • Cholesterol:
  • 224 mg
  • 75%
  • Sodium:
  • 767 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large stockpot or turkey fryer to 350 degrees F (175 degrees C). Make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. Keep a fire extinguisher handy, just in case.
  2. Ensure that the turkey is completely thawed. Cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. Pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. Place the turkey into a drain basket, neck-side first.
  3. Working slowly and carefully, gently lower the basket into the hot oil to completely cover the 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 35 minutes.
  4. Carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.



Can't beat the crispiness, I have my son lower it in the pot though I'm not strong enough :)

Cooked it for a bachelor party, turned out great.