23 Delicious Fried Turkey Marinade Injection Recipes

Fried turkey is the star of the show when it comes to holiday feasts, and the secret to its mouthwatering flavor lies in the marinade. Whether you’re a seasoned pro or trying your hand at frying a turkey for the first time, our roundup of 23 delicious marinade injection recipes will elevate your bird to legendary status. Get ready to impress your guests with flavors that pop!

Garlic Herb Butter Injected Fried Turkey

Elevate your turkey game with this Garlic Herb Butter Injected Fried Turkey—juicy, flavorful, and crispy all at once. Perfect for impressing at any gathering, this recipe turns the ordinary into extraordinary.

Ingredients

• 1 whole turkey (12-14 lbs)
• 1 cup unsalted butter, melted
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp salt
• 1 tsp black pepper
• 3 cups peanut oil

Instructions

1. In a bowl, combine melted butter, minced garlic, rosemary, thyme, salt, and pepper to create the injection mixture.
2. Using a meat injector, evenly distribute the garlic herb butter mixture throughout the turkey, focusing on the breast and thighs.
3. Let the turkey rest at room temperature for 30 minutes to allow the flavors to meld.
4. Heat peanut oil in a large fryer to 350°F, ensuring the turkey will be fully submerged.
5. Carefully lower the turkey into the hot oil, frying for 3 minutes per pound (about 36-42 minutes for a 12-14 lb turkey).
6. Monitor the oil temperature closely, maintaining it at 350°F throughout frying.
7. Once cooked, remove the turkey from the oil and let it drain on a wire rack for 15 minutes before carving.

Delight in the crispy skin and succulent meat, infused with rich garlic and herb flavors. Serve with a side of cranberry sauce or atop a bed of roasted vegetables for a festive twist.

Spicy Cajun Style Fried Turkey Injection

Craving a turkey that packs a punch? This Spicy Cajun Style Fried Turkey Injection turns your bird into a flavor bomb with minimal fuss.

Ingredients

• 1 cup Cajun seasoning
• 1/2 cup hot sauce
• 1/4 cup melted butter
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 1 whole turkey (12-14 lbs), thawed
• 2 gallons peanut oil

Instructions

1. In a large bowl, whisk together 1 cup Cajun seasoning, 1/2 cup hot sauce, 1/4 cup melted butter, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp cayenne pepper until fully combined.
2. Using a meat injector, inject the mixture evenly throughout the turkey, focusing on the breasts and thighs for maximum flavor penetration.
3. Let the turkey sit at room temperature for 30 minutes to allow the flavors to meld.
4. Heat 2 gallons of peanut oil in a large fryer or pot to 350°F, ensuring the turkey will be fully submerged.
5. 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.
6. Remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving to keep it juicy.

Perfectly crispy on the outside and explosively juicy inside, this turkey steals the show. Serve it with a side of cool coleslaw to balance the heat, or slice it thin for the ultimate spicy sandwich.

Honey Mustard Glazed Fried Turkey

Craving a twist on the classic turkey? This honey mustard glazed fried turkey is your game-changer. Crispy, juicy, and packed with flavor, it’s a showstopper that’s surprisingly simple to nail.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups buttermilk
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• 2 cups all-purpose flour
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/4 cup apple cider vinegar
• Peanut oil (for frying)

Instructions

1. In a large bowl, combine buttermilk, salt, black pepper, garlic powder, onion powder, and paprika. Submerge the turkey in the mixture, cover, and refrigerate for 12 hours.
2. Remove turkey from marinade; pat dry with paper towels. Let it sit at room temperature for 30 minutes.
3. Heat peanut oil in a deep fryer to 350°F. Ensure the turkey is completely dry to prevent oil splatter.
4. Dredge the turkey in flour, shaking off excess. Carefully lower into the hot oil. Fry for 3 minutes per pound, maintaining oil temperature at 350°F.
5. While frying, whisk together honey, Dijon mustard, and apple cider vinegar in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
6. Once turkey reaches an internal temperature of 165°F, remove from oil and let drain on a wire rack for 10 minutes.
7. Brush the honey mustard glaze generously over the turkey. Let it rest for 5 minutes before carving.

Outrageously crispy skin meets tender, flavorful meat in every bite. Serve it sliced over a bed of arugula with extra glaze on the side for dipping, or chop it up for the ultimate turkey sliders.

Apple Cider Brined Fried Turkey

Forget dry turkey forever. This apple cider brined fried turkey is juicy, flavorful, and crispy—all at once.

Ingredients

• 1 gallon apple cider
• 1 cup kosher salt
• 1/2 cup brown sugar
• 1 tbsp black peppercorns
• 1 tbsp allspice berries
• 1 tbsp cloves
• 1 cinnamon stick
• 1 orange, sliced
• 1 lemon, sliced
• 1 turkey (12-14 lbs)
• 4 cups peanut oil

Instructions

1. In a large pot, combine apple cider, kosher salt, brown sugar, black peppercorns, allspice berries, cloves, cinnamon stick, orange slices, and lemon slices. Bring to a boil over high heat, then cool completely.
2. Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 12-24 hours.
3. Remove turkey from brine; pat dry inside and out with paper towels. Let sit at room temperature for 1 hour.
4. Heat peanut oil in a large fryer or pot to 350°F. Carefully lower the turkey into the oil, frying for 3 minutes per pound.
5. Use a meat thermometer to check the thickest part of the breast reaches 165°F and thighs reach 175°F.
6. Let the turkey rest on a wire rack for 20 minutes before carving.

You’ll love the crispy skin and moist meat, packed with sweet and spicy flavors. Serve it with a side of cranberry sauce for a perfect holiday meal.

Maple Bourbon Injected Fried Turkey

Wow your taste buds with this Maple Bourbon Injected Fried Turkey—juicy, crispy, and packed with flavor that’ll steal the show at any gathering.

Ingredients

• 1 whole turkey (12-14 lbs)
• 1 cup maple syrup
• 1/2 cup bourbon
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 gallon peanut oil

Instructions

1. Thaw the turkey completely in the refrigerator for 2-3 days before cooking.
2. In a bowl, mix maple syrup, bourbon, salt, black pepper, garlic powder, and onion powder to create the injection marinade.
3. Using a meat injector, inject the marinade evenly throughout the turkey, focusing on the breast and thighs.
4. Let the turkey sit at room temperature for 1 hour to allow the marinade to distribute.
5. Heat peanut oil in a large fryer to 350°F, ensuring the turkey will be fully submerged.
6. 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.
7. Remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.

Master the art of frying with this turkey—crispy skin gives way to succulent, flavor-infused meat. Serve it sliced on a platter with extra maple bourbon glaze for dipping, or pile it high on sandwiches with a kick of heat from jalapeño slaw.

Smoky Chipotle Fried Turkey Marinade

Hit the ground running with this Smoky Chipotle Fried Turkey Marinade that’s all about bold flavors and crispy skin. Perfect for shaking up your holiday table or any day you crave something extraordinary.

Ingredients

• 1 cup buttermilk
• 2 tbsp chipotle powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 whole turkey (12-14 lbs)
• 2 quarts peanut oil

Instructions

1. In a large bowl, whisk together 1 cup buttermilk, 2 tbsp chipotle powder, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper until fully combined.
2. Place the whole turkey in the bowl, ensuring it’s fully submerged in the marinade. Cover and refrigerate for 24 hours, turning once halfway through.
3. 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.
4. Heat 2 quarts peanut oil in a large fryer or pot to 350°F. Carefully lower the turkey into the oil using a fryer basket or tongs.
5. Fry the turkey for 3 minutes per pound, maintaining the oil temperature at 350°F. Use a meat thermometer to check the internal temperature reaches 165°F in the thickest part of the thigh.
6. Once cooked, carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.

Amazingly crispy on the outside and juicy inside, this turkey packs a smoky, spicy punch. Serve it sliced with a side of creamy coleslaw or pile it high on sandwiches for a next-level lunch.

Lemon Pepper Infused Fried Turkey

Unleash a flavor bomb with this Lemon Pepper Infused Fried Turkey—crispy, juicy, and packed with zesty vibes.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups peanut oil
• 1/2 cup lemon pepper seasoning
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1 tbsp salt

Instructions

1. Thaw the turkey completely in the refrigerator for 24-48 hours.
2. Pat the turkey dry with paper towels to ensure crispiness.
3. In a small bowl, mix lemon pepper seasoning, garlic powder, onion powder, and salt.
4. Rub the seasoning mix evenly all over the turkey, including under the skin.
5. Heat peanut oil in a large fryer to 350°F, using a thermometer for accuracy.
6. Slowly lower the turkey into the hot oil, breast side down, using a fryer basket.
7. Fry for 3 minutes per pound, maintaining oil temperature at 350°F.
8. Carefully remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.

Here’s the deal: the skin is golden and crackling, the meat? Succulent with a citrusy kick. Serve it sliced over a bed of garlic mashed potatoes or shred it for next-level tacos.

Rosemary Garlic Fried Turkey Injection

Just when you thought turkey couldn’t get any juicier, this Rosemary Garlic Fried Turkey Injection steals the show. Pump flavor deep into your bird for a game-changing bite.

Ingredients

• 1 cup chicken broth
• 1/2 cup unsalted butter
• 1/4 cup fresh rosemary, finely chopped
• 6 cloves garlic, minced
• 1 tbsp black pepper
• 1 tsp salt

Instructions

1. Combine chicken broth, unsalted butter, rosemary, garlic, black pepper, and salt in a saucepan over medium heat.
2. Stir constantly until the butter melts completely, about 3 minutes.
3. Remove from heat and let cool to room temperature. Tip: Cooling prevents the turkey from cooking prematurely during injection.
4. Strain the mixture through a fine mesh sieve to remove solids, ensuring a smooth injection.
5. Fill a meat injector with the strained liquid.
6. Inject the turkey evenly throughout the breast and thighs, about 1 inch apart. Tip: For even distribution, insert the needle at a 45-degree angle.
7. Let the turkey rest for at least 1 hour before frying to allow flavors to meld. Tip: Cover loosely with foil to prevent drying.
8. Fry the turkey at 350°F until the internal temperature reaches 165°F, about 3 minutes per pound.

Velvety and rich, this turkey bursts with herby garlic in every bite. Slice against the grain for tender pieces, or shred for next-level sandwiches.

Buttermilk Brined Fried Turkey

Perfect for shaking up your Thanksgiving spread, this buttermilk-brined fried turkey is a game-changer. Packed with juicy flavor and a crispy golden crust, it’s a showstopper that’ll have everyone reaching for seconds.

Ingredients

• 1 gallon buttermilk
• 1 cup kosher salt
• 1/2 cup brown sugar
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 12 lb whole turkey, thawed
• 4 cups all-purpose flour
• 2 tbsp paprika
• 1 tbsp dried thyme
• 1 tbsp dried oregano
• Peanut oil, for frying

Instructions

1. In a large pot, whisk together buttermilk, kosher salt, brown sugar, black pepper, garlic powder, onion powder, and cayenne pepper until the salt and sugar dissolve completely.
2. Submerge the turkey in the brine, ensuring it’s fully covered. Refrigerate for 24 hours, turning once halfway through.
3. Remove the turkey from the brine; pat dry thoroughly with paper towels. Let it sit at room temperature for 1 hour to ensure even cooking.
4. In a large bowl, mix flour, paprika, thyme, and oregano. Dredge the turkey in the flour mixture, shaking off excess.
5. Heat peanut oil in a large fryer or deep pot to 350°F. Carefully lower the turkey into the oil using a turkey hanger or basket.
6. Fry for 3 minutes per pound, maintaining the oil temperature at 350°F. Use a meat thermometer to check the thickest part of the breast reaches 165°F.
7. Transfer the turkey to a wire rack over a baking sheet; let rest for 20 minutes before carving.

Zesty and succulent, this turkey boasts a crackling skin that gives way to tender, flavorful meat. Serve it sliced on a platter with a side of spicy honey drizzle for an extra kick.

Orange Zest and Thyme Fried Turkey

Just when you thought turkey couldn’t get any better, we’re throwing orange zest and thyme into the mix for a fried masterpiece that’s bursting with flavor.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups buttermilk
• 1/4 cup fresh orange zest
• 2 tbsp fresh thyme leaves
• 3 cups all-purpose flour
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tbsp black pepper
• Peanut oil for frying

Instructions

1. In a large bowl, combine buttermilk, orange zest, and thyme leaves. Submerge the turkey in the mixture, cover, and refrigerate for 12 hours.
2. Remove turkey from marinade; pat dry with paper towels. Let it sit at room temperature for 30 minutes.
3. In another bowl, mix flour, garlic powder, onion powder, smoked paprika, salt, and black pepper.
4. Dredge the turkey in the flour mixture, ensuring it’s fully coated. Shake off excess.
5. Heat peanut oil in a deep fryer to 350°F. Carefully lower the turkey into the oil.
6. Fry for 3 minutes per pound, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
7. Remove turkey from oil; let it rest on a wire rack for 20 minutes before carving. Tip: Resting ensures juicy meat.
8. Carve and serve immediately. Tip: Garnish with extra orange zest and thyme for a vibrant presentation.

Light, crispy skin gives way to tender, juicy meat infused with citrus and herbs. Serve it with a side of roasted vegetables or atop a bed of wild rice for a meal that’s anything but ordinary.

Brown Sugar and Bourbon Fried Turkey

Whip up a storm in your kitchen with this bold twist on a classic—brown sugar and bourbon fried turkey. It’s a game-changer for your holiday table or any day you’re craving something spectacular.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups brown sugar
• 1 cup bourbon
• 4 cups peanut oil
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder

Instructions

1. Pat the turkey dry with paper towels to ensure crispy skin.
2. In a large bowl, mix 2 cups brown sugar, 1 cup bourbon, 2 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp onion powder to create the marinade.
3. Submerge the turkey in the marinade, cover, and refrigerate for 24 hours, turning once halfway through.
4. Heat 4 cups peanut oil in a large fryer to 350°F, using a thermometer to monitor the temperature.
5. Carefully lower the marinated turkey into the hot oil, frying for 3 minutes per pound (36-42 minutes for a 12-14 lb turkey).
6. Remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.

Rich in flavor with a caramelized crust, this turkey pairs perfectly with a sharp slaw or sweet potato mash. Try serving it with a bourbon glaze drizzle for an extra kick.

Jalapeno Lime Fried Turkey Marinade

Revolutionize your turkey game with this zesty Jalapeno Lime Fried Turkey Marinade—bold flavors that pack a punch and leave your taste buds dancing.

Ingredients

• 1 cup fresh lime juice
• 1/2 cup olive oil
• 2 tbsp minced jalapeno
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 1 whole turkey (12-14 lbs)

Instructions

1. In a large bowl, whisk together 1 cup fresh lime juice, 1/2 cup olive oil, 2 tbsp minced jalapeno, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and 1 tsp black pepper until well combined.
2. Place the whole turkey in a large resealable plastic bag or a deep dish, ensuring it fits snugly.
3. Pour the marinade over the turkey, making sure it’s fully coated. Seal the bag or cover the dish with plastic wrap.
4. Refrigerate the turkey for at least 12 hours, turning it once halfway through to ensure even marination.
5. Preheat your fryer to 350°F, ensuring the oil is at the correct temperature before adding the turkey to avoid undercooking.
6. Carefully lower the marinated turkey into the fryer, maintaining the oil temperature at 350°F throughout the cooking process.
7. Fry the turkey for 3 minutes per pound, or until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
8. Once cooked, remove the turkey from the fryer and let it rest for 20 minutes before carving to allow the juices to redistribute.

Perfectly crispy on the outside and juicy on the inside, this turkey boasts a tangy kick from the jalapeno and lime. Serve it sliced over a bed of cilantro lime rice for a meal that’s as vibrant as it is delicious.

Pineapple Teriyaki Injected Fried Turkey

Kick your turkey game up a notch with this bold, flavor-packed twist. Inject sweet and savory vibes into your bird, then fry it to golden perfection.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups pineapple juice
• 1 cup teriyaki sauce
• 4 cups peanut oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper

Instructions

1. Thaw the turkey completely in the refrigerator for 24-48 hours before cooking.
2. In a bowl, mix 2 cups pineapple juice and 1 cup teriyaki sauce to create the injection marinade.
3. Use a meat injector to evenly distribute the marinade throughout the turkey, focusing on the breast and thighs.
4. Season the turkey inside and out with 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp black pepper.
5. Heat 4 cups peanut oil in a large fryer to 350°F, ensuring the turkey will be fully submerged.
6. Carefully lower the turkey into the hot oil, frying for 3 minutes per pound (36-42 minutes for a 12-14 lb turkey).
7. Monitor the oil temperature closely, adjusting the heat to maintain 350°F throughout frying.
8. Once cooked, remove the turkey from the oil and let it rest on a wire rack for 20 minutes before carving.

Serve this juicy, crispy-skinned turkey with a side of extra teriyaki sauce for dipping. The pineapple adds a subtle sweetness that pairs perfectly with the rich, savory flavors.

Cranberry Orange Glazed Fried Turkey

Craving a twist on your holiday turkey? Cranberry Orange Glazed Fried Turkey slaps with juicy meat, crispy skin, and a tangy-sweet glaze that’ll have everyone double-dipping.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups cranberry juice
• 1 cup orange juice
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp orange zest
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp black pepper
• 1 tsp salt
• 4 cups peanut oil

Instructions

1. Thaw the turkey completely in the fridge for 24-48 hours.
2. Pat the turkey dry with paper towels to ensure crispy skin.
3. In a saucepan, combine cranberry juice, orange juice, honey, soy sauce, and orange zest. Simmer over medium heat for 15 minutes until thickened.
4. Preheat peanut oil in a large fryer to 350°F.
5. Season the turkey inside and out with garlic powder, onion powder, black pepper, and salt.
6. Carefully lower the turkey into the fryer. Fry for 3 minutes per pound, or until the internal temperature reaches 165°F.
7. Brush the turkey with the glaze during the last 5 minutes of frying.
8. Let the turkey rest for 20 minutes before carving to lock in juices.

Juicy meets crispy in every bite, with the glaze adding a sticky, flavorful punch. Serve it sliced over a bed of wild rice or shred it for next-level sliders.

Soy Sauce and Ginger Fried Turkey

Kickstart your dinner with a twist—soy sauce and ginger fried turkey is your next crave-worthy dish. Bold flavors meet crispy skin in this quick, no-fuss recipe.

Ingredients

• 1 lb turkey breast, sliced thin
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a bowl, mix turkey slices with soy sauce, ginger, and garlic. Marinate for 15 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
3. Dredge marinated turkey in flour, shaking off excess. Tip: For extra crispiness, double dredge by dipping back into marinade and flour again.
4. Fry turkey in batches for 3-4 minutes per side until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Transfer fried turkey to a paper towel-lined plate. Sprinkle with salt and pepper immediately. Tip: Seasoning right after frying locks in flavors.

Golden and crispy outside, juicy inside—this turkey pairs perfectly with a side of steamed rice or tucked into tacos for a fun twist.

Miso Butter Injected Fried Turkey

Craving a twist on Thanksgiving? This miso butter injected fried turkey is your game-changer. Bold flavors meet crispy skin in this showstopper.

Ingredients

• 1 whole turkey (12-14 lbs)
• 1 cup unsalted butter, softened
• 1/2 cup white miso paste
• 2 tbsp soy sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 gallon peanut oil
• 1 tbsp black pepper

Instructions

1. In a bowl, mix 1 cup unsalted butter, 1/2 cup white miso paste, 2 tbsp soy sauce, 1 tbsp garlic powder, and 1 tbsp onion powder until smooth.
2. Using a meat injector, inject the miso butter mixture evenly throughout the turkey.
3. Season the outside of the turkey with 1 tbsp black pepper.
4. Heat 1 gallon peanut oil in a large fryer to 350°F.
5. 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.
6. Remove the turkey from the oil and let it rest for 20 minutes before carving.

Perfectly juicy inside with a crackling skin, this turkey is a flavor bomb. Serve it sliced over a bed of roasted veggies or alongside a tangy slaw for contrast.

BBQ Sauce Infused Fried Turkey

Dive into the ultimate holiday game-changer with this BBQ sauce-infused fried turkey. Crispy, juicy, and packed with smoky sweetness, it’s a showstopper that’ll have everyone begging for seconds.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups BBQ sauce
• 1 gallon peanut oil
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder

Instructions

1. Thaw the turkey completely in the refrigerator for 2-3 days before cooking.
2. Pat the turkey dry with paper towels to ensure crispy skin.
3. In a small bowl, mix salt, black pepper, garlic powder, and onion powder.
4. Rub the spice mixture evenly all over the turkey, including under the skin.
5. Heat peanut oil in a large fryer to 350°F, using a thermometer for accuracy.
6. Slowly lower the turkey into the hot oil, ensuring it’s fully submerged.
7. Fry for 3 minutes per pound, maintaining oil temperature at 350°F.
8. Carefully remove the turkey from the oil and let it rest for 20 minutes.
9. Brush the turkey generously with BBQ sauce while it’s still warm.
10. Carve and serve immediately for the best flavor and texture.

Velvety crispy skin gives way to tender, flavorful meat with a hint of smokiness. Serve it sliced over a bed of creamy coleslaw or alongside buttery cornbread for a meal that’s anything but ordinary.

Herbes de Provence Fried Turkey

Get ready to shake up your turkey game with this Herbes de Provence Fried Turkey—crispy, herby, and downright irresistible.

Ingredients

• 1 whole turkey (12-14 lbs)
• 2 cups peanut oil
• 3 tbsp Herbes de Provence
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder

Instructions

1. Pat the turkey dry with paper towels to ensure crispiness.
2. In a small bowl, mix Herbes de Provence, salt, black pepper, and garlic powder.
3. Rub the spice mixture all over the turkey, including under the skin.
4. Heat peanut oil in a large fryer to 350°F.
5. Carefully lower the turkey into the fryer, ensuring it’s fully submerged.
6. Fry for 3 minutes per pound, maintaining oil temperature at 350°F.
7. Use a meat thermometer to check the turkey’s internal temperature reaches 165°F in the thickest part.
8. Remove the turkey from the fryer and let it rest for 20 minutes before carving.

Now, the skin is golden and crackling with herby goodness, while the meat stays juicy. Serve it with a side of roasted veggies or slice it up for sandwiches that’ll have everyone talking.

Chili Chocolate Fried Turkey Marinade

Just when you thought turkey couldn’t get any better, we’re throwing chili and chocolate into the mix. This marinade is a game-changer for your next fry-up, packing a punch of heat with a sweet, velvety finish.

Ingredients

• 1 cup buttermilk
• 1/4 cup cocoa powder
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1/2 cup brown sugar
• 2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 1/4 cup olive oil

Instructions

1. In a large bowl, whisk together buttermilk, cocoa powder, chili powder, smoked paprika, cayenne pepper, brown sugar, salt, black pepper, and minced garlic until smooth.
2. Slowly drizzle in olive oil while whisking to emulsify the marinade.
3. Place turkey in a resealable bag or shallow dish, pour marinade over, ensuring it’s fully coated. Tip: Massage the marinade into the turkey for deeper flavor penetration.
4. Seal or cover and refrigerate for at least 8 hours, or overnight for best results. Tip: Flip the turkey halfway through marinating for even coverage.
5. Preheat fryer to 350°F. Remove turkey from marinade, letting excess drip off. Tip: Pat dry with paper towels to prevent oil splatter.
6. Fry turkey for 3 minutes per pound, or until internal temperature reaches 165°F.
7. Let rest for 15 minutes before carving to allow juices to redistribute.

Crispy on the outside, juicy on the inside, this turkey boasts a bold, complex flavor profile. Serve with a drizzle of melted dark chocolate for an extra decadent touch or alongside a cool, creamy slaw to balance the heat.

Dijon Mustard and White Wine Fried Turkey

Kick your turkey game up a notch with this Dijon Mustard and White Wine Fried Turkey—juicy, crispy, and packed with flavor.

Ingredients

• 1 cup Dijon mustard
• 1 cup dry white wine
• 4 lbs turkey breast, sliced into cutlets
• 2 cups all-purpose flour
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp paprika
• 2 cups vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup Dijon mustard and 1 cup dry white wine.
2. Add 4 lbs turkey breast cutlets to the bowl, ensuring each piece is fully coated. Marinate for 30 minutes at room temperature.
3. In a separate bowl, combine 2 cups all-purpose flour, 1 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp paprika.
4. Heat 2 cups vegetable oil in a deep skillet to 375°F.
5. Remove turkey cutlets from marinade, letting excess drip off, then dredge in the flour mixture until fully coated.
6. Fry turkey cutlets in batches for 3-4 minutes per side, or until golden brown and internal temperature reaches 165°F.
7. Transfer fried turkey to a wire rack to drain excess oil.

Outrageously crispy on the outside, tender on the inside, this turkey pairs perfectly with a fresh arugula salad or atop a toasted brioche bun for a gourmet sandwich.

Pomegranate Molasses Fried Turkey

Revolutionize your turkey game with this bold, tangy twist. Perfect for shaking up holiday traditions or just Tuesday night.

Ingredients

• 1 whole turkey (12-14 lbs)
• 1 cup pomegranate molasses
• 1/2 cup olive oil
• 2 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• 2 cups vegetable oil (for frying)

Instructions

1. Pat the turkey dry with paper towels to ensure crispy skin.
2. In a bowl, whisk together pomegranate molasses, olive oil, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
3. Rub the mixture evenly under the skin and over the entire turkey. Let marinate in the fridge for 12 hours.
4. Heat vegetable oil in a large fryer to 350°F. Use a thermometer for accuracy.
5. Carefully lower the turkey into the hot oil, breast side down. Fry for 3 minutes per pound.
6. Monitor the oil temperature closely, adjusting the heat to maintain 350°F.
7. Once golden and crispy, remove the turkey and let it rest on a wire rack for 20 minutes before carving.

Vibrant and juicy, this turkey boasts a crispy, caramelized exterior with a deep, fruity tang. Serve it sliced over a bed of wild rice or shredded in tacos for an unexpected twist.

Sage and Onion Fried Turkey Injection

Spice up your Thanksgiving with this Sage and Onion Fried Turkey Injection—bold flavors meet juicy results in under an hour.

Ingredients

• 1 cup unsalted butter, melted
• 1/2 cup finely chopped yellow onion
• 2 tbsp dried sage
• 1 tbsp garlic powder
• 1 tsp black pepper
• 1 tsp salt
• 1 whole turkey (12-14 lbs), thawed

Instructions

1. Preheat your deep fryer to 350°F. Tip: Use a candy thermometer to ensure accuracy.
2. In a medium bowl, combine melted butter, chopped onion, dried sage, garlic powder, black pepper, and salt. Stir until fully mixed.
3. Using a meat injector, inject the butter mixture evenly throughout the turkey, focusing on the breast and thighs. Tip: Inject slowly to avoid tearing the meat.
4. Pat the turkey dry with paper towels to ensure crispy skin. Tip: Remove any excess moisture for a safer frying experience.
5. Carefully lower the turkey into the preheated oil, breast side up. Fry for 3 minutes per pound, or until the internal temperature reaches 165°F in the thickest part of the thigh.
6. Remove the turkey from the fryer and let it rest on a cutting board for 20 minutes before carving.

Buttery and herbaceous, this turkey boasts a crispy golden skin with tender, flavorful meat. Serve it with a side of cranberry sauce or atop a bed of roasted vegetables for a festive twist.

Coconut Curry Fried Turkey Marinade

Get ready to revolutionize your turkey game with this Coconut Curry Fried Turkey Marinade. Bold flavors meet crispy perfection in a dish that’s guaranteed to steal the show.

Ingredients

• 1 cup coconut milk
• 2 tbsp curry powder
• 1 tbsp garlic powder
• 1 tbsp ginger powder
• 1 tsp salt
• 1 tsp black pepper
• 4 lbs turkey breast, sliced
• 2 cups vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup coconut milk, 2 tbsp curry powder, 1 tbsp garlic powder, 1 tbsp ginger powder, 1 tsp salt, and 1 tsp black pepper until smooth.
2. Add 4 lbs sliced turkey breast to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Heat 2 cups vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
4. Remove turkey from marinade, letting excess drip off. Fry in batches to avoid overcrowding, about 5-7 minutes per batch, until golden brown and internal temperature reaches 165°F.
5. Transfer fried turkey to a wire rack over a baking sheet to drain. This keeps it crispy.

Here’s the deal: this turkey comes out juicy inside with a crackling coconut-curry crust. Serve it sliced over jasmine rice or chop it up for next-level tacos.

Conclusion

Great flavors await in our roundup of 23 delicious fried turkey marinade injection recipes! Whether you’re a seasoned pro or trying this technique for the first time, there’s something here to elevate your holiday feast. We’d love to hear which recipes become your favorites—drop us a comment below. And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos