Deep-Fried Turkey Marinade Recipe -
Deep-Fried Turkey Marinade Recipe
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Deep-Fried Turkey Marinade
This marinade makes a tasty, moist, flavorful bird. See more
  • READY IN 8 hr

Deep-Fried Turkey Marinade

Recipe by  

"This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    10 mins

    8 hrs


  1. In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 14, 2007

I hate to sound like a broken record BUT this marinade is amazing. I did get to inject my turkey but (do to bad planning) we only got to marinate it for 3 hours (15# bird). It was still awesome. The skin was simply delicious and the meat was tender and juicy with such great flavors. We used Peanut Oil, approx. 325 degrees for right at 45 minutes. I cannot wait to use this again!

Most Helpful Critical Review
Feb 27, 2009

This marinade wasn't bad, but it overpowered the turkey and outright clashed with the accompanying traditional holiday side dishes. The leftovers made a good, spicy meat for sandwiches, but the overpowering flavor made the meat less than ideal for turkey soup or pot pie. The mariande just permeated everything, and I LOVE spicy foods--I order the hottest wing possible and then add more hot sauce from the bottle. Perhaps it was the black pepper that overrode all other flavors. I also think this marinade adds spice to the white meat, but doesn't do much for the dark meat, but I also think that's true of deep-frying turkey in general. As a stand alone turkey recipe, it was tasty, but it doesn't complement any holiday side dishes (stuffing, sweet potatoes, etc.) I will not use this marinade for holiday turkey again; I will stick with brining and roasting my bird.

Jan 29, 2006

I used this marinade for Thanksgiving. I was worried the outter crust would be too spicy for my kids. But the pepper mellows after deep frying. I will be using this on all my deep fried turkeys.

Nov 14, 2006

I have used the recipe for five years now and I love it. I fry two turkeys for thanksgiving and two for christmas and everyone loves it. I have other families that come over just to eat the turkey. I highly recommend this recipe. Nothing Compares. Helpful hint when frying this turkey if you turn down the heat a little while cooking this turkey it will not turn it black.

Jul 08, 2005

The first time my husband and I deep fried a turkey, we injected a marinade. It was a pain, and it didn't give the meat an all-over flavor. Since then, we've used this recipe, and THIS IS THE WAY TO GO!!!! The marinade has the consistency of wet sand. I rub it on the skin, under the skin, and in the cavity. Once fried, all the spices become milder and form a sort of crust that you just slice right through. The meat is tender, moist, and incredibly flavorful. Awesome, awesome, awesome recipe!

Jan 09, 2006

Like most others, I was VERY skeptical about this marinade/rub. I was doing my first Thanksgiving dinner and was very nervous. I kept debating whether to add as much pepper as it called for. And people thought I was nuts when I told them about the recipe. But.. the night before Turkey Day.. My husband and I mixed it all up.. and smeared it on. So it sat overnight. I didn't get much sleep and there were a few times where I just thought about washing the rub off. But.. I didn't. THANK GOD! because it turned out WONDERFUL. The crust was out of this world. I didn't like ANY of the ingredients we mixed together.. but.. added together and cooked like that. Oh my gosh.. just AWESOME. Although, next time.. I think I'd like to inject some italian dressing INTO the turkey. I highly recommend this marinade/rub. And it will be what I use for now on. Oh yeah, and my first Thanksgiving dinner turned out GREAT! and the turkey was a BIG HIT!

Nov 30, 2006

I am so glad I read the reviews! This recipe was GREAT! The turkey does look like it is burnt to a crisp. My husband was horrified when he saw it. However, after I cut it up and gave him a taste he just smiled. Even the skin tasted wonderful. I also rubbed some of the spices under the skin.

Dec 12, 2004

As others have mentioned, I was skeptical this recipe would work what with all the pepper etc. I tried it. The marinade was the consistency and look of very wet coffee grounds,but I forged ahead. I fried the turkey 3mins/lb plus 5 mins and when I took the turkey out it was almost completely black! I was sure it was burned beyond use. I was serving 27 guests for Thanksgiving and this was to be one of two turkeys served. I sliced a piece and tried it - it was one of the best turkeys I have ever had. Give this a try, we will be making it again. P.S. I injected my turkey with a 1/2 bottle of italian dressing strained to remove the big bits of seasoning and 1/2 cup of Reisling wine. Wonderful compliment to the delicious skin.


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.4 g
  • 14%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 1995 mg
  • 80%

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

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