Description
This recipe provides a detailed guide to making the best fried turkey, featuring a flavorful injection marinade and a robust spice rub. It ensures a juicy, tender bird with a crispy exterior by combining marinating and deep-frying techniques using peanut oil.
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
Rub Spices
- 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: Thaw your turkey completely, rinse it, and pat dry to remove any excess moisture before applying marinade.
- Inject Marinade: Mix all injection marinade ingredients together and fill an injector syringe. Poke one small hole in the turkey and slowly inject marinade into different parts of the bird, moving the needle carefully to distribute it evenly while minimizing holes.
- Apply Spice Rub: Combine all rub spices and rub the mixture all over the turkey, including inside the cavity and under the skin to maximize flavor absorption. Wrap the turkey completely in cling wrap and refrigerate for 1 to 24 hours, with longer marinating time enhancing flavor.
- Prepare Oil and Pot: When ready to fry, fill the pot with water to the first fill line. Place the turkey in an airtight bag and submerge it in the water to determine the correct oil fill level to prevent overflow when frying. Mark this water line, then dry the pot.
- Add Oil and Heat: Pour peanut oil to the marked line in the pot. Preheat the oil to 275°F (135°C).
- Dry and Lower Turkey into Oil: Remove the turkey from the refrigerating wrap and pat it dry again thoroughly. When the oil reaches 275°F, carefully lower the turkey into the oil using the hanger or hook, wearing protective gloves to prevent burns from splattering oil.
- Fry Turkey: Insert a thermometer probe into the turkey and close the lid. Allow the oil temperature to rise to 325°F (163°C) and continue cooking the turkey until the internal temperature reaches 165°F (74°C) for safe consumption.
- Rest and Serve: Remove the turkey from the oil and let it rest for 20 to 30 minutes before carving. This resting period allows juices to redistribute, ensuring moist meat.
Notes
- Life-altering, literally THE BEST fried turkey recipe you will ever eat.
- Step-by-step instructions ensure a perfectly cooked bird every time.
- The combination of injection marinade and spice rub adds deep, vibrant flavor.
- Wear protective gloves and be cautious when lowering the turkey into hot oil to avoid burns.
- Ensure the turkey is completely thawed and dry to prevent oil splatter and accidents.
Nutrition
- Serving Size: 1 serving
- Calories: 211 kcal
- Sugar: 1 g
- Sodium: 650 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
