If you’ve ever wanted to impress friends and family with a show-stopping centerpiece, this Deep Fried Turkey Recipe is exactly what you need. It’s crispy on the outside, juicy and flavorful on the inside, and packed with herbal fragrances that make every bite a celebration. This method transforms an ordinary turkey into a juicy feast with a golden brown, crunchy skin that will have everyone begging for seconds. Whether it’s a holiday gathering or a special occasion, mastering this Deep Fried Turkey Recipe will elevate your cooking game and create unforgettable memories around the table.
Ingredients You’ll Need
Keeping the ingredients straightforward yet essential is the key to pulling off this Deep Fried Turkey Recipe flawlessly. Each component plays a crucial role in developing flavor, texture, and aroma that bring this dish to life.
- Water (3 gallons): The base for your flavorful brine, ensuring the turkey stays moist and tender.
- Kosher salt (1¼ cups): A must for seasoning and helping the meat absorb the brine deeply.
- Brown sugar (1 cup): Adds a subtle sweetness that balances the savory elements perfectly.
- Garlic (1 head, halved): Infuses the turkey with a warm, aromatic depth.
- Fresh thyme (½ cup, divided): Brings a fresh herbal note that complements turkey beautifully.
- Fresh sage leaves (½ cup, divided): Offers an earthy, slightly peppery flavor profile that is traditional with poultry.
- Fresh rosemary leaves (½ cup, divided): Provides piney, fragrant hints that enhance the turkey’s aroma.
- Whole turkey (13-15 pounds): The star of the show, make sure it’s fully thawed for the best results.
- Vegetable oil (3 gallons, for frying): The perfect frying medium that withstands high heat and crisps the skin to perfection.
How to Make Deep Fried Turkey Recipe
Step 1: Prepare the Brine and Turkey
Start by combining water, kosher salt, and brown sugar in a large container; stir until fully dissolved. Add the halved garlic head and half of the fresh herbs (thyme, sage, and rosemary) to this mixture. Submerge the whole turkey in this fragrant brine and let it soak for about 12 to 24 hours in the refrigerator. This step is crucial because it seasons the meat throughout and locks in juicy moisture that will shine through after frying.
Step 2: Preheat the Oil and Prepare the Turkey
Once brined, carefully remove the turkey and pat it extremely dry inside and out—that dryness is essential to avoid dangerous oil splatters while frying. Meanwhile, heat the vegetable oil in a large pot to 350°F (175°C). Using a candy or deep-fry thermometer helps maintain this temperature steady throughout the cooking process. Remove any remaining brine herbs from the turkey cavity, and stuff it with the rest of the fresh thyme, sage, and rosemary for an extra aromatic punch.
Step 3: Fry to Crispy Perfection
Slowly and carefully lower the turkey into the hot oil—never drop it in quickly. The oil should fully immerse the bird, so you might need a heavy-duty fryer or an outdoor setup for safety. Fry the turkey for about 3 to 4 minutes per pound, typically around 45 minutes for a 13-15 pound bird. Keep an eye on the temperature and adjust heat as necessary to maintain that perfect 350°F. Once golden brown and cooked through with an internal temperature reaching 165°F (74°C), lift the turkey out and let it drain on a rack.
How to Serve Deep Fried Turkey Recipe
Garnishes
Keep it fresh and simple! Sprigs of rosemary, thyme, and sage around the platter echo the herbal notes in the turkey and add a beautiful natural touch. Thin slices of lemon or oranges also brighten the presentation and provide an optional zesty nibble for those who want a citrus pop.
Side Dishes
Classic sides like creamy mashed potatoes, buttery cornbread, and tangy cranberry sauce pair beautifully with the crispy, juicy Deep Fried Turkey Recipe. You can also serve a bright, crisp salad or roasted seasonal vegetables to balance the richness and add some color to the plate.
Creative Ways to Present
For a fun twist, carve the turkey on a large wooden board surrounded by a bounty of roasted root vegetables and apples. Adding a drizzle of homemade gravy or a small dish of spicy aioli allows guests to customize their bites. Alternatively, if it’s a casual gathering, present sliced turkey sliders with a variety of sauces for an interactive meal everyone will love.
Make Ahead and Storage
Storing Leftovers
After the feast, let any leftover turkey cool completely, then place it in airtight containers. Store in the refrigerator for up to 4 days to maintain freshness and flavor. Keeping the skin separated or wrapped well helps preserve its crispness as much as possible.
Freezing
If you want to enjoy the Deep Fried Turkey Recipe another day, you can freeze cooked turkey pieces. Wrap them tightly in foil or plastic wrap, then store in freezer bags for up to 3 months. Labeling the date helps keep track so you can enjoy it at peak flavor later.
Reheating
To reheat, preheat your oven to 325°F (165°C). Place turkey pieces on a baking sheet and cover loosely with foil to avoid drying out, reheating for 15-20 minutes until warmed through. For extra crispiness, remove the foil in the last 5 minutes so the skin gets a little crunch again.
FAQs
Is it safe to deep fry a whole turkey?
Yes, deep frying a whole turkey is safe as long as you follow proper precautions like thawing the turkey completely, drying it thoroughly, and maintaining steady oil temperatures. Using a sturdy fryer outdoors away from flammable materials is essential.
Do I need to brine the turkey before frying?
While not mandatory, brining the turkey really enhances the juiciness and flavor, ensuring succulent meat inside with the crispy skin outside. The brine also seasons the bird evenly, which can be hard to achieve otherwise.
Can I use oils other than vegetable oil?
Vegetable oil is preferred because it has a high smoke point and neutral flavor, which is perfect for frying turkey. Peanut oil is another excellent option that can handle high temperatures and adds a subtle nutty flavor.
How do I know when the turkey is done?
The best way is to use a meat thermometer inserted into the thickest part of the breast or thigh. The turkey is safe to eat when it reaches an internal temperature of 165°F (74°C).
What if I don’t have a large fryer?
If you don’t own a turkey fryer, you can consider roasting instead or breaking down the bird into parts and frying them in smaller batches. This still allows you to mimic the fried texture in a more manageable way.
Final Thoughts
I absolutely encourage you to give this Deep Fried Turkey Recipe a try—it’s such a rewarding experience that blends bold flavors with an unbeatable crispy texture. From the careful brining to the thrilling moment of lowering the bird into hot oil, the process feels like a culinary adventure that ends with a delicious celebration. You’ll wow your guests and create a meal worth remembering!
Print
Deep Fried Turkey Recipe
- Prep Time: 30 minutes plus 24 hours for brining
- Cook Time: 45 minutes
- Total Time: 25 hours 15 minutes
- Yield: Serves 16 people
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Deep Fried Turkey recipe delivers a juicy, flavorful bird with a perfectly crispy skin, ideal for holiday gatherings or any celebratory meal. The turkey is brined for 24 hours in a seasoned salt and sugar mixture infused with fresh herbs and garlic, then deep fried in vegetable oil until golden and cooked through, providing a quick cooking method that locks in moisture and flavor.
Ingredients
Brine
- 3 gallons water
- 1¼ cups kosher salt
- 1 cup brown sugar
- 1 head garlic, halved
- ½ cup fresh thyme, divided
- ½ cup fresh sage leaves, divided
- ½ cup fresh rosemary leaves, divided
Turkey
- 13–15 pounds whole turkey
- 3 gallons vegetable oil, for frying
Instructions
- Prepare the Brine: In a large container or pot, combine 3 gallons of water with kosher salt, brown sugar, halved garlic head, and half of the fresh thyme, sage, and rosemary leaves. Stir until the salt and sugar have dissolved completely to create a flavorful brine.
- Brine the Turkey: Submerge the whole 13-15 pound turkey in the brine, ensuring it is fully covered. Cover the container and refrigerate for 24 hours to allow the turkey to absorb the flavors and retain moisture during frying.
- Prepare for Frying: Remove the turkey from the brine and pat it dry thoroughly with paper towels, including the cavity, to avoid oil splatter. Heat 3 gallons of vegetable oil in a large deep fryer or a heavy-duty pot to 350°F (175°C).
- Deep Fry the Turkey: Carefully lower the turkey into the hot oil using a sturdy lifting tool or basket. Fry the turkey for approximately 45 minutes, maintaining the oil temperature between 325°F and 350°F, or until the internal temperature of the thickest part of the thigh reaches 165°F (75°C).
- Rest and Serve: Remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving. This resting period allows the juices to redistribute, resulting in tender, juicy meat.
Notes
- Ensure the turkey is completely thawed before brining or frying to prevent dangerous oil splatters.
- Do not overfill the fryer with oil to avoid overflow when adding the turkey.
- Monitor the oil temperature carefully throughout the frying process for safety and optimal cooking.
- Use a turkey fryer designed for deep frying to ensure safety and effectiveness.
- Always fry outdoors away from structures to minimize fire risks.
- If you don’t have 3 gallons of oil, adjust quantities accordingly but maintain safe oil levels in your fryer.
