Description
This is the ultimate fried turkey recipe, delivering a juicy, flavorful bird with a crispy exterior. Featuring a special injection marinade and a seasoned rub, this recipe ensures deep flavor penetration and a perfectly cooked turkey fried to golden perfection. It’s ideal for gatherings and special occasions, promising a delicious and memorable meal.
Ingredients
Scale
Turkey
- 1 large turkey (under 18 lbs)
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 Spice Mix
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tbsp seasoning salt
- 1 teaspoon fresh ground pepper
Frying Oil
- 3 gallons peanut oil
Instructions
- Prepare the Turkey: Completely thaw the turkey, then rinse it thoroughly and pat it dry with paper towels to remove excess moisture.
- Inject the Marinade: Mix all the injection marinade ingredients together well. Using a meat injection syringe, poke one hole at a time in different parts of the turkey and slowly inject the marinade. Try to minimize the number of holes while ensuring the marinade is evenly distributed inside the bird for maximum flavor infusion.
- Apply the Rub: Combine all rub spice ingredients and massage the mixture all over the turkey’s surface, including inside the cavity and beneath the skin to maximize seasoning. Wrap the turkey tightly in cling wrap and refrigerate for at least 1 hour and up to 24 hours; the longer it marinates, the better the flavor.
- Prepare for Frying: When ready to fry, fill your frying pot with water up to the first fill line. Place the wrapped turkey in an airtight bag and submerge it in the water to check how much oil will be needed to fully cover the bird without overflowing the pot. Mark the water level, then remove the turkey and dry the pot completely.
- Add Oil and Heat: Pour peanut oil into the pot up to the marked water line. Heat the oil to 275°F (135°C) initially. Remove the cling wrap from the turkey and pat it dry again thoroughly to avoid oil splatters.
- Fry the Turkey: Using a hanger or hook, carefully lower the turkey into the hot oil while wearing protective gloves and clothing to prevent burns. Insert a thermometer probe into the turkey and cover with the pot lid. Increase the oil temperature to 325°F (163°C) and fry until the internal temperature of the turkey reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Rest and Serve: Once cooked, carefully remove the turkey from the oil and let it rest for 20 to 30 minutes before carving to allow juices to redistribute, resulting in a juicy and tender turkey ready to serve.
Notes
- This fried turkey recipe is life-altering and arguably the best you’ll ever taste, with detailed instructions for an injection marinade and a flavorful rub.
- Always ensure the turkey is completely thawed before frying to avoid dangerous oil splatters or uneven cooking.
- Use protective gear such as gloves and long sleeves to prevent burns during the frying process.
- Monitor oil temperature carefully to maintain safety and proper cooking throughout the frying time.
- Allowing the turkey to rest after frying helps seal in juices for a moist and delicious result.
Nutrition
- Serving Size: 1 serving
- Calories: 211
- Sugar: 1 g
- Sodium: 600 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
