Venture into the world of crispy, juicy perfection with our roundup of 24 Delicious Deep Fry Turkey Recipes for Every Occasion. Whether you’re planning a festive holiday feast, a summer backyard bash, or just craving some comfort food with a crunch, we’ve got a recipe to make your taste buds dance. Dive in and discover your next show-stopping centerpiece!
Classic Deep Fried Turkey with Cajun Spice
Now, let’s talk about a dish that’s as bold and brash as a Mardi Gras parade – the Classic Deep Fried Turkey with Cajun Spice. This isn’t just cooking; it’s a culinary adventure that ends with a golden, crispy-skinned masterpiece that’ll have your taste buds dancing the Cajun two-step.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp Cajun seasoning
- For the turkey:
- 1 (12-14 lb) whole turkey, thawed
- 3 gallons peanut oil
- For the Cajun spice rub:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp black pepper
- 1 tbsp dried thyme
- 1 tbsp dried oregano
Instructions
- In a large pot, combine cold water, kosher salt, brown sugar, and Cajun seasoning to create the brine. Stir until the salt and sugar are completely dissolved.
- Submerge the thawed turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor penetration.
- Remove the turkey from the brine and pat dry with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and oregano to create the Cajun spice rub.
- Generously apply the spice rub all over the turkey, including under the skin for extra flavor.
- Heat peanut oil in a large fryer to 350°F. Carefully lower the turkey into the hot oil using a turkey hanger or basket.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for 20 minutes before carving.
Unbelievably juicy with a kick of heat and a crust that shatters at the touch, this turkey is a showstopper. Serve it up with a side of cool coleslaw to balance the spice, or go all out with a Cajun-themed feast.
Garlic Herb Butter Deep Fried Turkey
Holy moly, folks! If you’re looking to catapult your turkey game into the stratosphere, this Garlic Herb Butter Deep Fried Turkey is your golden ticket. It’s crispy, juicy, and packed with flavors that’ll make your taste buds do a happy dance.
Ingredients
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 2 cups peanut oil
- For the garlic herb butter:
- 1 cup unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp salt
- 1 tsp black pepper
Instructions
- Pat the turkey dry with paper towels to ensure crispiness. Tip: A dry turkey is a crispy turkey!
- In a bowl, mix the softened butter, minced garlic, rosemary, thyme, salt, and pepper until well combined. Tip: Let the butter sit at room temperature for easier mixing.
- Carefully loosen the skin of the turkey and spread the garlic herb butter underneath, covering as much of the meat as possible. Tip: Use the back of a spoon to spread the butter evenly.
- Heat the peanut oil in a deep fryer to 350°F. Use a thermometer to check the temperature accurately.
- Slowly lower the turkey into the hot oil, breast side down, and fry for 3 minutes per pound. Tip: Always lower the turkey slowly to avoid oil splatter.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.
Just imagine the crunch of that golden skin giving way to the most succulent, flavor-packed meat you’ve ever tasted. Serve this showstopper with a side of roasted veggies or atop a mountain of mashed potatoes for a meal that’s nothing short of legendary.
Spicy Sriracha Honey Glazed Deep Fried Turkey
Miraculously, we’ve found a way to make turkey even more irresistible—drench it in a spicy, sweet glaze and deep fry it to golden perfection. This isn’t your grandma’s Thanksgiving turkey; it’s a bold, flavor-packed adventure that’ll have everyone begging for seconds.
Ingredients
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 2 gallons peanut oil
- For the glaze:
- 1/2 cup Sriracha sauce
- 1/2 cup honey
- 2 tbsp soy sauce
- 1 tbsp lime juice
Instructions
- Pat the turkey dry with paper towels to ensure crispy skin.
- Heat peanut oil in a large deep fryer to 350°F. Use a candy thermometer to monitor the temperature accurately.
- Carefully lower the turkey into the hot oil using a turkey fryer basket. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- While the turkey fries, combine Sriracha, honey, soy sauce, and lime juice in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally, until slightly thickened.
- Once the turkey is done, let it rest on a wire rack for 10 minutes to allow excess oil to drain.
- Brush the warm glaze generously over the turkey, ensuring every nook and cranny is covered.
Delightfully, this turkey emerges with a crackling skin that gives way to juicy, flavorful meat beneath. The glaze adds a fiery kick tempered by sweet honey, making it a showstopper at any gathering. Serve it with a side of cool cucumber salad to balance the heat, or go all out with a stack of fluffy buttermilk biscuits for the ultimate comfort meal.
Citrus Marinated Deep Fried Turkey
Kick your turkey game up a notch with this zesty, crunchy delight that’s sure to steal the show at any gathering. Imagine the juiciest turkey, kissed by citrus and clad in a golden, crispy armor—yes, it’s as epic as it sounds.
Ingredients
- For the marinade:
- 1 cup orange juice
- 1/2 cup lemon juice
- 1/4 cup lime juice
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp salt
- 1 tsp black pepper
- For the frying:
- 1 turkey (12-14 lbs), thawed
- Peanut oil, enough to submerge turkey
- 2 cups all-purpose flour
- 1 tbsp paprika
- 1 tsp cayenne pepper
Instructions
- In a large bowl, whisk together orange juice, lemon juice, lime juice, olive oil, minced garlic, salt, and black pepper to create the marinade.
- Place the thawed turkey in a large resealable bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and refrigerate for 24 hours, turning occasionally.
- Remove turkey from marinade and pat dry with paper towels. Let it sit at room temperature for 30 minutes before frying.
- In a deep fryer or large pot, heat peanut oil to 350°F. Use a thermometer to maintain the temperature.
- While oil heats, mix flour, paprika, and cayenne pepper in a bowl. Dredge the turkey in the flour mixture, shaking off excess.
- Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F.
- Once cooked, remove turkey from oil and let it rest on a wire rack for 20 minutes before carving.
This Citrus Marinated Deep Fried Turkey is a symphony of textures—crispy on the outside, tender and juicy inside, with a bright citrusy zing that cuts through the richness. Serve it up with a side of daring and watch as your guests marvel at your culinary prowess.
Buttermilk Brined Deep Fried Turkey
So, you’ve decided to take your taste buds on a wild ride with a buttermilk-brined, deep-fried turkey that’s juicier than a gossip magazine and crispier than your favorite potato chips. Let’s dive into this culinary adventure that promises to be the star of your dinner table.
Ingredients
- For the brine: 2 gallons buttermilk, 1 cup kosher salt, 1/2 cup brown sugar, 1 tbsp black peppercorns, 1 tbsp garlic powder, 1 tbsp onion powder
- For frying: 1 whole turkey (12-14 lbs), peanut oil (enough to fully submerge the turkey in your fryer), 1 tbsp cayenne pepper (optional for heat)
Instructions
- In a large container, whisk together buttermilk, kosher salt, brown sugar, black peppercorns, garlic powder, and onion powder until the salt and sugar are fully dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 24 hours for maximum flavor penetration.
- Remove the turkey from the brine and pat dry thoroughly with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- Heat peanut oil in a deep fryer to 350°F. Use a candy thermometer to monitor the temperature closely.
- Carefully lower the turkey into the hot oil using a turkey hanger or basket. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for 20 minutes before carving.
Golden and glorious, this buttermilk-brined deep-fried turkey is a masterpiece of juicy meat and crackling skin. Serve it up with a side of bold flavors or let it shine solo on a platter that’ll have everyone reaching for seconds.
Maple Bourbon Glazed Deep Fried Turkey
Get ready to elevate your turkey game to legendary status with this Maple Bourbon Glazed Deep Fried Turkey. It’s the kind of dish that makes your taste buds dance and your heart sing with joy, combining the smoky sweetness of maple and bourbon with the crispy, golden perfection of deep-fried turkey.
Ingredients
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 3 gallons peanut oil
- For the glaze:
- 1 cup pure maple syrup
- 1/2 cup bourbon
- 1/4 cup unsalted butter
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
Instructions
- Pat the turkey dry with paper towels to ensure maximum crispiness.
- Heat the peanut oil in a large fryer to 350°F, using a thermometer to monitor the temperature accurately.
- Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- While the turkey fries, combine the maple syrup, bourbon, butter, soy sauce, garlic powder, and cayenne pepper in a saucepan over medium heat. Simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Once the turkey is done, let it rest on a wire rack for 20 minutes to allow the juices to redistribute.
- Brush the warm glaze generously over the turkey, ensuring every nook and cranny is covered for maximum flavor.
Outrageously delicious, this turkey boasts a crispy skin that gives way to juicy, flavorful meat, all wrapped up in a sweet and spicy glaze. Serve it up with a side of boldness and watch as it becomes the star of any dining table.
Smoky Chipotle Deep Fried Turkey
Just when you thought turkey couldn’t get any more irresistible, we’re throwing it into a fiery dance with smoky chipotle and a deep-fried crunch that’ll have your taste buds doing the cha-cha. This isn’t your grandma’s Thanksgiving turkey—unless your grandma is a secret spice queen with a penchant for deep-frying.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp chipotle powder
- For the turkey:
- 1 (12-14 lb) turkey, thawed
- 2 tbsp chipotle powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- For frying:
- 4 gallons peanut oil
Instructions
- In a large pot, combine water, kosher salt, brown sugar, and chipotle powder for the brine. Stir until salt and sugar dissolve completely.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor penetration.
- Remove turkey from brine and pat dry with paper towels. Mix chipotle powder, garlic powder, onion powder, and black pepper in a small bowl. Rub this mixture all over the turkey, including under the skin.
- Heat peanut oil in a large fryer or pot to 350°F. Carefully lower the turkey into the hot oil using a turkey hanger or basket. Tip: Make sure the turkey is fully thawed to prevent oil splatter.
- Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh. Tip: Keep a fire extinguisher nearby, just in case.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving. Tip: This rest period lets the juices redistribute, ensuring a moist turkey.
Feast your eyes on that golden, crispy skin hiding a juicy, smoky interior that’s bold enough to stand up to any side dish. Serve it with a side of cool, creamy coleslaw to balance the heat, or go all out and make chipotle-infused tacos with the leftovers. Either way, this turkey’s the life of the party.
Rosemary and Thyme Infused Deep Fried Turkey
Just when you thought turkey couldn’t get any more irresistible, we go and dunk it in hot oil after a luxurious bath in rosemary and thyme. This isn’t just fried turkey; it’s a crispy, herby masterpiece that’ll have your taste buds doing backflips.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- For frying:
- 1 (12-14 lb) whole turkey, thawed
- 3 gallons peanut oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- In a large pot, combine water, kosher salt, brown sugar, rosemary, and thyme to create the brine. Stir until salt and sugar are completely dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor infusion.
- Remove the turkey from the brine and pat dry with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- Heat peanut oil in a deep fryer or large pot to 350°F. Use a candy thermometer to monitor the temperature closely.
- Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for 20 minutes before carving.
Outrageously juicy with a crackling golden skin, this turkey is a showstopper. Serve it with a side of bold flavors like a spicy aioli or a sweet cranberry chutney to complement the herby crust.
Asian Five Spice Deep Fried Turkey
Craving something that’ll knock your socks off and possibly your taste buds into next week? Let’s talk about turning your humble turkey into a crispy, aromatic masterpiece with a twist of Asian five spice that’s so good, it should probably be illegal.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp Asian five spice powder
- For the fry:
- 1 whole turkey (12-14 lbs), thawed
- Peanut oil, enough to submerge turkey
- For the rub:
- 2 tbsp Asian five spice powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
Instructions
- In a large pot, combine water, kosher salt, brown sugar, and 2 tbsp Asian five spice powder to create the brine. Stir until salt and sugar are fully dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor penetration.
- Remove turkey from brine and pat dry thoroughly with paper towels. Tip: A dry turkey is key to avoiding oil splatters.
- In a small bowl, mix 2 tbsp Asian five spice powder, garlic powder, and onion powder for the rub. Generously coat the turkey inside and out.
- Heat peanut oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to monitor the temperature accurately.
- Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once done, carefully remove the turkey and let it rest on a wire rack for 20 minutes before carving. Tip: Resting allows juices to redistribute, ensuring a moist bite.
This Asian five spice deep-fried turkey is a crispy-skinned, flavor-packed beast with a hint of sweetness and a punch of spice. Serve it up with a side of pickled veggies to cut through the richness, or go full rebel and make turkey bao buns for leftovers that’ll have everyone fighting for seconds.
Jerk Seasoned Deep Fried Turkey
Just when you thought turkey couldn’t get any more exciting, along comes this jerk-seasoned, deep-fried showstopper that’s about to steal the spotlight at your next gathering. Packed with bold flavors and a crispy golden exterior, this dish is a game-changer for anyone looking to spice up their poultry game.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp jerk seasoning
- For the turkey:
- 1 (12-14 lb) whole turkey, thawed
- 2 tbsp jerk seasoning
- 1 gallon peanut oil
Instructions
- In a large pot, combine 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar, and 2 tbsp jerk seasoning. Stir until the salt and sugar are completely dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor infusion.
- Remove the turkey from the brine and pat dry with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- Heat 1 gallon peanut oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to monitor the oil temperature accurately.
- Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh. Tip: Keep a fire extinguisher nearby, just in case!
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving. Tip: This rest period allows the juices to redistribute, ensuring a moist and flavorful bird.
So there you have it—a turkey that’s not just a meal but a conversation starter. The jerk seasoning gives it a fiery kick, while the deep-frying method ensures an irresistibly crispy skin. Serve it up with some cool mango salsa to balance the heat, and watch as your guests go back for seconds (and thirds).
Pineapple Teriyaki Deep Fried Turkey
Hold onto your forks, folks, because we’re about to dive into a dish that’s as audacious as it is delicious—a tropical twist on the classic deep-fried turkey that’ll have your taste buds doing the hula. Imagine the juiciest turkey, kissed by the sweet and tangy embrace of pineapple teriyaki, then plunged into a golden, crispy oblivion. It’s not just a meal; it’s a vacation on a plate.
Ingredients
- For the marinade:
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp minced garlic
- 1 tbsp grated ginger
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- Peanut oil, for frying
- For the glaze:
- 1/2 cup teriyaki sauce
- 1/4 cup pineapple juice
- 2 tbsp honey
Instructions
- In a large bowl, whisk together 1 cup pineapple juice, soy sauce, brown sugar, minced garlic, and grated ginger to create the marinade.
- Place the thawed turkey in a large, sealable bag and pour the marinade over it. Seal the bag, ensuring the turkey is fully coated. Marinate in the refrigerator for 24 hours, turning occasionally.
- Heat peanut oil in a deep fryer to 350°F. Carefully lower the marinated turkey into the hot oil and fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F.
- While the turkey fries, combine teriyaki sauce, 1/4 cup pineapple juice, and honey in a small saucepan. Simmer over low heat for 5 minutes to thicken into a glaze.
- Once the turkey is cooked, remove it from the oil and let it rest for 20 minutes. Brush generously with the teriyaki-pineapple glaze before carving.
Craving something that breaks the mold? This Pineapple Teriyaki Deep Fried Turkey delivers a crunch that’s music to your ears, paired with a flavor that’s a bold fusion of sweet, savory, and utterly irresistible. Serve it up with a side of coconut rice and a drizzle of extra glaze for a dish that’s as show-stopping as it is scrumptious.
Cajun Blackened Deep Fried Turkey
Y’all ready to kick your turkey game up a notch? This Cajun Blackened Deep Fried Turkey is not just a dish; it’s a flavor explosion that’ll have your taste buds dancing the Cajun two-step. Perfect for when you want to impress at the next gathering or just treat yourself to something spectacularly spicy and irresistibly crispy.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp Cajun seasoning
- For the blackening spice:
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp black pepper
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- For frying:
- 1 whole turkey (12-14 lbs), brined and patted dry
- Peanut oil, enough to submerge the turkey in your fryer
Instructions
- In a large pot, combine cold water, kosher salt, brown sugar, and Cajun seasoning to make the brine. Stir until the salt and sugar are completely dissolved.
- Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours. Tip: Brining overnight ensures the turkey stays juicy and flavorful.
- Remove the turkey from the brine, pat dry with paper towels, and let it sit at room temperature for 1 hour before cooking.
- In a small bowl, mix together paprika, garlic powder, onion powder, cayenne pepper, black pepper, thyme, and oregano to create the blackening spice.
- Generously rub the blackening spice all over the turkey, covering every nook and cranny. Tip: Wearing gloves can save your hands from the spice and make cleanup easier.
- Heat peanut oil in a deep fryer to 350°F. Carefully lower the turkey into the hot oil and fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh. Tip: Keep a fire extinguisher nearby, just in case, because safety first!
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for at least 20 minutes before carving.
Dive into this Cajun Blackened Deep Fried Turkey, and you’ll be greeted with a crust that’s audibly crunchy and a meat that’s succulently spiced. Serve it up with a side of cool coleslaw to balance the heat, or go all out and make it the star of a Cajun-inspired feast. Either way, it’s a showstopper that’s sure to spark conversations and maybe even a few recipe requests.
Lemon Pepper Deep Fried Turkey
Get ready to shake up your Thanksgiving tradition with a zesty twist that’ll have your taste buds doing the cha-cha! This Lemon Pepper Deep Fried Turkey is not just a dish; it’s a flavor explosion that promises to be the life of the party.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp lemon pepper seasoning
- For the turkey:
- 1 (12-14 lb) whole turkey, thawed
- 2 tbsp lemon pepper seasoning
- 1 gallon peanut oil for frying
Instructions
- In a large pot, combine water, kosher salt, brown sugar, and 2 tbsp lemon pepper seasoning to create the brine. Stir until the salt and sugar are completely dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor penetration.
- Remove the turkey from the brine and pat dry with paper towels. This step is crucial for a crispy skin. Let it sit at room temperature for 30 minutes to ensure even cooking.
- Heat peanut oil in a deep fryer to 350°F. Use a candy thermometer to monitor the temperature accurately.
- Carefully lower the turkey into the hot oil using a turkey fryer basket. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful turkey.
Zesty, crispy, and bursting with lemon pepper goodness, this turkey is a game-changer. Serve it up with a side of bold flavors or let it shine solo – either way, it’s a showstopper that’ll have everyone coming back for seconds.
Honey Mustard Glazed Deep Fried Turkey
Ever dreamed of a turkey so crispy on the outside, yet so juicy on the inside, it could make a Thanksgiving pilgrim weep with joy? Enter the Honey Mustard Glazed Deep Fried Turkey, a dish that’s as fun to make as it is to devour, turning your average bird into the life of the party.
Ingredients
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 2 gallons peanut oil
- For the honey mustard glaze:
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 2 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
Instructions
- Pat the turkey dry with paper towels to ensure maximum crispiness.
- Heat peanut oil in a large fryer or pot to 350°F, using a candy thermometer to monitor the temperature.
- Carefully lower the turkey into the hot oil, frying for 3-4 minutes per pound until the internal temperature reaches 165°F.
- While the turkey fries, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, and garlic powder in a small saucepan over low heat until smooth.
- Once the turkey is cooked, let it rest on a wire rack for 10 minutes to allow the juices to redistribute.
- Brush the honey mustard glaze generously over the turkey, ensuring every nook and cranny is covered.
- Return the turkey to the fryer for an additional 1-2 minutes to caramelize the glaze, watching closely to prevent burning.
Crispy, golden, and glistening with a sweet and tangy glaze, this turkey is a showstopper. Serve it with a side of audacious confidence, because you just deep-fried a turkey to perfection.
BBQ Rub Deep Fried Turkey
Brace yourselves, flavor adventurers, because we’re about to dive beak-first into a dish that’s as audacious as it is delicious—BBQ Rub Deep Fried Turkey. This isn’t just any turkey; it’s a crispy, juicy, flavor-packed missile aimed straight at your taste buds.
Ingredients
- For the BBQ Rub:
- 1/4 cup brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp black pepper
- For the Turkey:
- 1 whole turkey (12-14 lbs), thawed
- Peanut oil, for frying
Instructions
- In a medium bowl, whisk together all the BBQ rub ingredients until well combined.
- Pat the turkey dry with paper towels, inside and out. This ensures the rub sticks like a gossip in a small town.
- Generously coat the turkey with the BBQ rub, covering every nook and cranny. Don’t be shy; this is where the magic happens.
- Heat peanut oil in a large deep fryer to 350°F. Use a thermometer to keep an eye on the temperature—fluctuations are the enemy of crispy skin.
- Slowly lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Stand back to avoid any oil splatters that might mistake you for a snack.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh. Remember, patience is a virtue, especially when deep-frying poultry.
- Carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for about 20 minutes. This lets the juices redistribute, ensuring every bite is as moist as a morning dew.
Just imagine the crunch of that golden skin giving way to tender, smoky meat. Serve this showstopper with a side of bold coleslaw or pile it high on a bun for a sandwich that’ll have everyone talking.
Tequila Lime Deep Fried Turkey
Unbelievable as it may sound, this Tequila Lime Deep Fried Turkey is the life of the party, turning your average bird into a zesty, crispy showstopper that’ll have your guests questioning their life choices. Who knew deep frying could be this glamorous?
Ingredients
- For the marinade:
- 1 cup tequila
- 1/2 cup fresh lime juice
- 2 tbsp lime zest
- 4 garlic cloves, minced
- 1 tbsp salt
- 1 tsp black pepper
- For the turkey:
- 1 (12-14 lb) turkey, thawed
- Peanut oil, for frying
Instructions
- In a large bowl, whisk together tequila, lime juice, lime zest, minced garlic, salt, and black pepper to create the marinade.
- Place the turkey in a large, sealable bag and pour the marinade over it. Seal the bag, ensuring all air is removed, and refrigerate for 24 hours, turning occasionally.
- Remove the turkey from the marinade and pat dry with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- Heat peanut oil in a deep fryer to 350°F. Carefully lower the turkey into the oil and fry for 3 minutes per pound, or until the internal temperature reaches 165°F.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.
Remarkably juicy with a crispy golden exterior, this turkey packs a punch of tequila and lime that’s downright addictive. Serve it with a side of spicy mayo for dipping, or go all out with a taco bar setup for a truly festive feast.
Old Bay Seasoned Deep Fried Turkey
Zesty doesn’t even begin to cover it—this Old Bay Seasoned Deep Fried Turkey is a flavor explosion that’ll have your taste buds doing the cha-cha. Perfect for when you want to impress at your next gathering or just treat yourself to something gloriously indulgent.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup Old Bay seasoning
- For the turkey:
- 1 (12-14 lb) whole turkey, thawed
- 2 tbsp Old Bay seasoning
- For frying:
- 3 gallons peanut oil
- 1 deep fryer with thermometer
Instructions
- In a large pot, combine cold water, kosher salt, brown sugar, and Old Bay seasoning to create the brine. Stir until salt and sugar are fully dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor.
- Remove turkey from brine and pat dry with paper towels. This is crucial for a crispy skin—no one likes a soggy bird!
- Sprinkle 2 tbsp of Old Bay seasoning evenly over the turkey, inside and out. Get under the skin where you can for extra flavor.
- Heat peanut oil in a deep fryer to 350°F. Use a thermometer to monitor the temperature closely; too hot, and you’ll have a turkey jerky.
- Carefully lower the turkey into the hot oil using the fryer’s basket or a turkey hanger. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels for at least 20 minutes before carving. This lets the juices redistribute, making every bite succulent.
Vibrant with a crispy, golden exterior and juicy, flavorful meat, this turkey is a showstopper. Serve it with a side of creamy coleslaw and cornbread for a meal that’s downright legendary.
Miso Ginger Deep Fried Turkey
Yikes, have you ever thought turkey could get any more exciting? Buckle up, because this Miso Ginger Deep Fried Turkey is about to take your taste buds on a rollercoaster they didn’t sign up for but will thank you for later.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup sugar
- 1/4 cup miso paste
- 2 tbsp grated ginger
- For the frying:
- 1 turkey (12-14 lbs), brined
- Peanut oil, enough to submerge turkey
Instructions
- In a large pot, combine water, kosher salt, sugar, miso paste, and grated ginger to create the brine. Stir until everything is dissolved.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 24 hours for maximum flavor penetration.
- Remove the turkey from the brine and pat dry thoroughly with paper towels. This step is crucial for safety when frying.
- Heat peanut oil in a deep fryer or large pot to 350°F. Use a candy thermometer to monitor the temperature accurately.
- Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil. Fry for 3 minutes per pound, about 36-42 minutes for a 12-14 lb turkey.
- Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack or paper towels to drain excess oil for 10 minutes before carving.
Dare to serve this masterpiece with a side of bold flavors—think wasabi mashed potatoes or a tangy Asian slaw. The crispy skin gives way to juicy, flavor-packed meat that’ll have your guests questioning everything they knew about turkey.
Buffalo Style Deep Fried Turkey
Alright, buckle up, buttercups, because we’re about to dive into the deep-fried, buffalo-flavored glory that is going to make your taste buds do the cha-cha. This isn’t just any turkey; it’s a crispy, spicy, utterly irresistible masterpiece that’ll have you questioning why you ever settled for boring old roasted bird.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- For the buffalo sauce:
- 1 cup hot sauce (like Frank’s RedHot)
- 1/2 cup unsalted butter
- 1 tbsp white vinegar
- 1/2 tsp garlic powder
- For frying:
- 1 turkey (12-14 lbs), fully thawed
- Peanut oil, enough to submerge the turkey (about 3 gallons)
Instructions
- In a large pot, combine cold water, kosher salt, brown sugar, and black peppercorns to create the brine. Stir until the salt and sugar dissolve completely.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor.
- Remove the turkey from the brine and pat dry thoroughly with paper towels. Let it sit at room temperature for 30 minutes to ensure even cooking.
- In a saucepan over medium heat, combine hot sauce, unsalted butter, white vinegar, and garlic powder for the buffalo sauce. Stir until the butter melts and the mixture is smooth. Set aside.
- Heat peanut oil in a large fryer or deep pot to 350°F. Carefully lower the turkey into the hot oil using a turkey fryer basket or a sturdy utensil.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once cooked, carefully remove the turkey from the oil and let it drain on a wire rack or paper towels for about 10 minutes.
- Brush the turkey generously with the prepared buffalo sauce, ensuring every nook and cranny is coated for maximum flavor.
Get ready to serve up a turkey that’s crispy on the outside, juicy on the inside, and packed with a spicy kick that’ll have everyone reaching for seconds. Pair it with some cool ranch dressing and celery sticks to balance the heat, or go all out and make buffalo turkey sliders for the ultimate game-day feast.
Herbes de Provence Deep Fried Turkey
Kick your Thanksgiving game up a notch with a Herbes de Provence Deep Fried Turkey that’s so crispy on the outside and juicy on the inside, it’ll have your guests forgetting all about the pumpkin pie. This isn’t just any turkey; it’s a French-inspired, deep-fried masterpiece that’ll make you the undisputed champion of the holiday table.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp Herbes de Provence
- For the turkey:
- 1 (12-14 lb) turkey, thawed
- 2 tbsp Herbes de Provence
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For frying:
- 3 gallons peanut oil
Instructions
- In a large pot, combine water, kosher salt, brown sugar, and Herbes de Provence. Stir until the salt and sugar are completely dissolved to create the brine.
- Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor.
- Remove the turkey from the brine and pat dry with paper towels. Let it sit at room temperature for 30 minutes to ensure even cooking.
- In a small bowl, mix together Herbes de Provence, garlic powder, and onion powder. Rub this mixture all over the turkey, including under the skin for extra flavor.
- Heat peanut oil in a large fryer or pot to 350°F. Carefully lower the turkey into the hot oil using a turkey hanger or basket.
- Fry the turkey for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the breast and 175°F in the thigh.
- Once cooked, carefully remove the turkey from the oil and let it rest for 20 minutes before carving to allow the juices to redistribute.
Delight in the golden, herby crust that gives way to the most succulent meat you’ve ever tasted. Serve this showstopper with a side of roasted vegetables or atop a bed of arugula for a festive, yet surprisingly light, holiday meal.
Sweet and Spicy Deep Fried Turkey
Alright, folks, buckle up because we’re about to take your taste buds on a rollercoaster ride with a dish that’s as audacious as it is delicious. Imagine the juiciest turkey you’ve ever had, but with a crispy, golden exterior that’s got just the right kick of heat and a whisper of sweetness to keep things interesting.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- 4 cloves garlic, smashed
- For the coating:
- 2 cups all-purpose flour
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- For frying:
- 1 whole turkey (12-14 lbs), brined and dried
- Peanut oil, enough to submerge the turkey
Instructions
- In a large pot, combine water, kosher salt, brown sugar, black peppercorns, and smashed garlic to create the brine. Stir until the salt and sugar dissolve completely.
- Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours. Tip: This ensures every bite is flavorful and moist.
- Remove the turkey from the brine, pat dry with paper towels, and let it air dry in the fridge for 1 hour. Tip: Dry skin equals crispier skin.
- In a large bowl, whisk together flour, cayenne pepper, smoked paprika, garlic powder, and onion powder for the coating.
- Coat the turkey evenly with the flour mixture, shaking off any excess.
- Heat peanut oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to monitor the temperature accurately.
- Carefully lower the turkey into the hot oil and fry for 3 minutes per pound, or until the internal temperature reaches 165°F.
- Remove the turkey from the oil, let it drain on a wire rack, and rest for 20 minutes before carving.
Unbelievably crispy on the outside, tender and juicy on the inside, this sweet and spicy deep-fried turkey is a showstopper that’ll have everyone reaching for seconds. Serve it up with a side of cooling ranch or blue cheese dressing to balance the heat, and watch it disappear before your eyes.
Coconut Curry Deep Fried Turkey
Ready to take your turkey game to the tropics? This Coconut Curry Deep Fried Turkey is not just a dish; it’s a vacation on a plate, blending the crispy, juicy goodness of deep-fried turkey with the exotic, creamy vibes of coconut curry. It’s the kind of meal that’ll have your taste buds sending you postcards.
Ingredients
- For the brine:
- 1 gallon water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 1 tbsp black peppercorns
- For the curry marinade:
- 2 cups coconut milk
- 1/4 cup curry powder
- 2 tbsp garlic powder
- 1 tbsp ginger powder
- For frying:
- 1 turkey (12-14 lbs), brined and dried
- 5 gallons peanut oil
Instructions
- In a large pot, combine water, kosher salt, brown sugar, and black peppercorns to make the brine. Stir until salt and sugar dissolve completely.
- Submerge the turkey in the brine, cover, and refrigerate for 12-24 hours. Tip: Brining overnight ensures maximum juiciness.
- Remove turkey from brine, pat dry inside and out with paper towels. Let it air-dry in the fridge for 1 hour to ensure crispy skin.
- Whisk together coconut milk, curry powder, garlic powder, and ginger powder in a bowl. Generously coat the turkey with the marinade, under the skin and inside the cavity. Marinate for 4 hours.
- Heat peanut oil in a deep fryer to 350°F. Tip: Use a candy thermometer to monitor the oil temperature accurately.
- Carefully lower the turkey into the hot oil using a turkey fryer basket. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Remove turkey from oil, let it rest on a wire rack for 20 minutes before carving. Tip: Resting allows juices to redistribute, ensuring every bite is moist.
Unleash this golden, crispy-skinned beauty onto your table, and watch as the aromatic coconut curry flavors mingle with the succulent, fried turkey. Serve it with a side of jasmine rice to soak up all that delicious curry goodness, or go bold with a mango salsa for a sweet and spicy contrast.
Pomegranate Molasses Glazed Deep Fried Turkey
Oh boy, are you in for a treat that’ll make your taste buds dance the cha-cha! This isn’t your grandma’s turkey—unless your grandma is a culinary rockstar who deep-fries her bird to golden perfection and glazes it with a tangy, sweet pomegranate molasses that’s downright addictive.
Ingredients
- For the turkey:
- 1 whole turkey (12-14 lbs), thawed
- 3 gallons peanut oil
- 1 tbsp salt
- 1 tbsp black pepper
- For the glaze:
- 1 cup pomegranate molasses
- 1/2 cup honey
- 1 tbsp soy sauce
- 1 tsp garlic powder
Instructions
- Pat the turkey dry with paper towels to ensure crispiness. Season inside and out with salt and pepper.
- Heat peanut oil in a large fryer to 350°F. Use a deep-fry thermometer to monitor the temperature accurately.
- Slowly lower the turkey into the hot oil using a fryer basket or hooks. Fry for 3 minutes per pound, plus 5 minutes (about 40 minutes for a 12-lb turkey).
- While the turkey fries, combine pomegranate molasses, honey, soy sauce, and garlic powder in a saucepan. Simmer over medium heat for 5 minutes until slightly thickened.
- Carefully remove the turkey from the oil and let it rest on a wire rack for 10 minutes. Brush generously with the glaze.
- Let the turkey rest for another 10 minutes before carving to allow the juices to redistribute.
Look at that glossy, sticky-sweet exterior giving way to the juiciest, most flavorful turkey you’ve ever had. Serve it up with a side of ‘oohs’ and ‘aahs’ or go full Thanksgiving in August—no judgment here.
Truffle Oil and Sea Salt Deep Fried Turkey
Zesty and zippy, this isn’t your grandma’s Thanksgiving turkey—unless your grandma is a Michelin-starred chef with a penchant for deep-frying. Dive into the decadent world of truffle oil and sea salt, where every bite is a crispy, savory dream.
Ingredients
- For the brine:
- 1 gallon cold water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tbsp black peppercorns
- For the turkey:
- 1 (12-14 lb) whole turkey, thawed
- 2 cups peanut oil
- 1/4 cup truffle oil
- 2 tbsp sea salt
Instructions
- In a large pot, combine 1 gallon cold water, 1 cup kosher salt, 1/2 cup brown sugar, and 2 tbsp black peppercorns to make the brine. Stir until the salt and sugar dissolve completely.
- Submerge the 12-14 lb turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours for maximum flavor penetration.
- Remove the turkey from the brine and pat dry with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
- Heat 2 cups peanut oil in a deep fryer to 350°F. Use a candy thermometer to monitor the temperature closely—safety first, folks!
- Carefully lower the turkey into the hot oil using a turkey fryer basket. Fry for 3-4 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
- Once cooked, remove the turkey from the oil and let it rest on a wire rack for 20 minutes. This step is crucial for juicy meat, so no peeking!
- Drizzle 1/4 cup truffle oil over the turkey and sprinkle with 2 tbsp sea salt while it’s still warm for that gourmet finish.
Yum doesn’t even begin to cover it. The turkey emerges with a crackling skin that shatters to reveal succulent meat, all elevated by the earthy luxury of truffle oil. Serve it sliced on a platter with a side of roasted veggies for a meal that’s as Instagram-worthy as it is delicious.
Conclusion
Mastering the art of deep-frying turkey is a game-changer for any home cook, and our roundup of 24 delicious recipes offers something for every occasion. Whether you’re a beginner or a seasoned pro, these recipes promise to elevate your cooking. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy frying!
