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deep fried turkey recipe

Crispy Golden Deep Fried Turkey

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This deep-fried turkey features crispy golden skin and juicy meat infused with a flavorful beer-butter injection. Perfect for holidays, it cooks faster than traditional roasting and creates an unforgettable centerpiece with its perfectly seasoned, crackling exterior.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12-14 pounds, completely thawed
  • 0.5 pound butter
  • 12 ounce beer or chicken stock
  • 2 tablespoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco sauce
  • Peanut oil or vegetable oil enough to fully submerge turkey

Equipment

  • Turkey fryer
  • Meat injector
  • Thermometer
  • Protective gloves
  • Oven bag
  • Large saucepan

Method
 

  1. Melt butter in a saucepan, then stir in beer (or chicken stock).
  2. Add salt, garlic powder, onion powder, cayenne pepper, black pepper, Worcestershire sauce, and Tabasco sauce to the butter mixture. Stir to combine.
  3. Remove neck and giblets from turkey. Using a meat injector, distribute the marinade throughout the turkey, focusing on the breast and thigh meat.
  4. Place injected turkey in an oven bag and refrigerate overnight.
  5. The next day, heat oil to exactly 350°F in a turkey fryer outdoors.
  6. Wearing protective gear, slowly lower the turkey into the hot oil.
  7. Cover and fry at 350°F for 3 minutes per pound, until the thickest part of the thigh reaches 180°F.
  8. Remove turkey from oil, allow to drain and cool slightly before carving.

Notes

Always fry turkey outdoors away from structures for safety. The overnight marinade is essential for best flavor. Choose a turkey between 12-14 pounds for even cooking. Peanut oil is preferred for its high smoke point, but vegetable oil can be used for those with nut allergies. Make sure turkey is completely thawed and patted dry before frying to prevent dangerous oil splatters.

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