Description
This is an exceptional recipe for the best fried turkey, featuring a flavorful injection marinade and a perfectly seasoned rub. It delivers a juicy, crispy, and deeply savory turkey that’s ideal for special occasions and family gatherings. Detailed step-by-step instructions ensure your turkey turns out moist inside with a beautifully crisp exterior.
Ingredients
Scale
Turkey and Oil
- 1 large turkey (under 18 lbs)
- 3 gallons peanut oil
Injection Marinade
- 1/4 cup melted butter
- 1/4 cup oil (canola or vegetable)
- 3 tbsp Worcestershire sauce
- 1/4 cup water
- 1/2 large lemon (fresh, squeezed)
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
Dry Rub
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tbsp seasoning salt
- 1 teaspoon fresh ground pepper
Instructions
- Thaw and Prepare Turkey: Ensure your turkey is completely thawed, then rinse it thoroughly and pat dry with paper towels to remove excess moisture.
- Inject Marinade: Combine all injection marinade ingredients and fill a syringe. Poke a small hole into the turkey and insert the needle to inject the marinade into different parts of the bird, moving the needle around to distribute the flavors evenly, while making as few holes as possible.
- Apply Dry Rub: Mix the dry rub spices together and apply generously all over the turkey’s surface, inside the cavity, and under the skin to ensure maximum flavor absorption. Wrap the turkey tightly in cling wrap and refrigerate for at least 1 hour, preferably up to 24 hours for deeper flavor.
- Prepare Oil and Pot: When ready to fry, fill the pot with water up to the first fill line. Place the turkey in a large airtight bag and submerge it into the water to gauge the oil level needed to fully cover the turkey without causing overflow. Mark this water line. Remove turkey and dry the pot.
- Add and Heat Oil: Pour peanut oil into the pot up to the marked fill line. Preheat the oil over medium heat to 275°F (135°C) initially.
- Dry Turkey: Remove the cling wrap and pat the turkey dry one more time to minimize oil splatter during frying.
- Lower Turkey into Oil: Wearing heat-resistant gloves, carefully lower the turkey into the hot oil using a hanger or hook to avoid burns and oil splatter.
- Fry the Turkey: Insert a thermometer probe into the turkey and cover the pot. Increase the oil temperature to 325°F (163°C). Cook the turkey in the hot oil until the internal temperature reads 165°F (74°C), ensuring food safety.
- Rest and Serve: Carefully remove the turkey from the oil and let it rest for 20-30 minutes before carving. This allows juices to redistribute and results in a moist, flavorful turkey.
Notes
- This recipe yields a life-altering fried turkey experience, arguably the best you’ll ever taste.
- Use a turkey under 18 lbs for safe frying and consistent cooking.
- Always thaw the turkey completely before frying to avoid dangerous oil splattering.
- The injection marinade helps keep the meat juicy and flavorful deep inside.
- Keep an eye on oil temperatures for best results and safety—the ideal frying temperature is 325°F.
- Resting the turkey after frying is crucial for optimal moisture retention.
- Wear protective gloves and use proper equipment to avoid burns from hot oil.
Nutrition
- Serving Size: 1 serving
- Calories: 211 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg
