I may be dramatic sometimes, but I am NOT being dramatic when I say this fried turkey recipe is LIFE CHANGING. I can say that because it seriously changed mine. I had never in my life had a turkey so juicy, flavorful and delicious until we fried a turkey. No worries folks, I’m going to tell you step-by-step how to make the best fried turkey IN THE WORLD and included is easy but damn delicious rub and injection marinades.
How to Deep-Fry a Turkey
Frying turkey does come with a few cautions, but if you follow directions you will have no problems! We have fried turkey for several years in a row now, and have a few pro tips.
1. Follow directions. (wait, did I already say that?)
3. INJECT and RUB that baby!
We have tried only injecting, the next year we tried only marinating the turkey in a rub but year 3 was our magical year. That year we RUBBED and INJECTED and we can honestly say this is the only way to do it.
How to make an injection marinade
I love to make my own injection marinade for the turkey. It’s quick, easy and I know what ingredients are going into the turkey! Here is what you need.
- lemon juice
- oil and water
- melted butter
- spices (thyme and sage)
- Worcestershire sauce
- Realsalt’s garlic salt and Realsalts’s onion salt
Make sure you turkey is completely thawed, rinsed and pat dry. Mix all ingredients together and inject with this amazing syringe. I grabbed mine off of amazon, here is the link.
How to inject a turkey for frying
You want to make as little holes in your turkey as possible while injecting as much marinade into the turkey as possible. How you do this? By sticking the needle in and moving it in different directions through one hole. See pictures below.
Rub for fried turkey
For the rub you want to use quality ingredients! You also use a lot of salts to help keep moisture in and deeply flavor the meat. My favorite salts are Redmond RealSalt. Their salts are bursting with the best flavor. I use them all the time for basically every recipe. They really do make a difference. For the rub you will use:
- RealSalt onion salt
- RealSalt garlic salt
- RealSalt seasoning salt
- paprika
- chili powder
- and fresh ground pepper
How to rub a turkey
Because we are frying the turkey you want to it be a dry rub. Do not apply butter to the skin before the rub. Mix the seasonings together and sprinkle on the bird.
Start by gently spreading the rub on all the surfaces, You want it in every nook and cranny!
Yes even make sure you coat the cavity of the turkey
Last wrap the turkey in cling wrap and let the rub and injection marinade do it’s work! Let it set for 24 hours. ok, ok, if you are running out of time you can let it marinate for less than that. For the best results let marinate for 24 hours prior to frying,
HOW TO FRY A TURKEY
OK! Today’s the day you are going to deep fry the best turkey! IT’s been marinated and rubbed and the turkey is ready for the oil.
You will need-
- A {marinated} Turkey (1.5 lbs x # of people you are feeding= size of turkey to buy) HOWEVER, make sure it will fit in your pot. Different fryers have different sized pots. Ours will not hold more than an 18lb turkey.
- a turkey fryer, WE LOVE this one called LOCO. it is great quality and so much safer than other friers we have purchased. This Loco deep fryer is 100% worth the investment.
- 3 gallons of Peanut oil (we price matched and walmart it the cheapest) Peanut oil is the best to fry your turkey in. It has a mild flavor and a very high smoke temp.
- Probe thermometer (we have found thermoworks chef alarm to be the most accurate and best thermometer)I also used this extra long, 12 inch, thermometer for it.
- Propane tank
How much oil do I use to fry my turkey
The most common reason there are accidents with deep frying turkeys is because there is too much oil displacement when the turkey is lowered into boiling oil. To make sure you have enough, but not too little oil in your pot this is what you can do:
- fill your pot to the fill line with water:
2. Wrap your turkey in an air tight bag, place into basket and dunk in water so it is completely submerged. Add or remove water to the appropriate fill line. Mark the water line.
3. Dry out the pan and fill pot with oil to your marked line. Preheat peanut oil to 275 Degrees.
How long do I fry a turkey?
You fry the turkey for about 3-5 minutes per pound, however, I highly recommend to not rely on the time rather to invest in a thermometer like chef alarm that can withstand high temps and can remain in the turkey the entire time you fry. (I recommend this if you are smoking or roasting turkey too). Turkey’s are highly temperamental and easily dried out when they are over cooked. Dont take the chance, just get a great thermometer (just bite the bullet and buy this chef alarm already). You want the internal temp to be 165 of the turkey.
HOW DO I KEEP THE SKIN FROM TURNING TOO DARK OR BURNING?
Did You MAKE THIS RECIPE? HAVE QUESTIONS?
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Life-altering, literally THE BEST fried turkey recipe you will ever eat. Step-by-step instructions, delcious rub and injection marinade recipes included!
- 1 large turkey under 18 lbs
- 1 injection syringe
- 3 gallons peanut oil
- 1 tbsp chili powder
- 1 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion salt
- 1 tbsp seasoning salt
- 1 tsp fresh ground pepper
- 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 tsp ground sage
- 1 tsp dried thyme
- 1 tsp garlic salt
- 1 tsp onion salt
-
Thaw your turkey completely, rinse and pat dry. Mix your injection marinade ingredients together and fill syringe. Poke 1 hole and move the needle into different positions as you push out marinade into the turkey. Do this in different parts of the birds, making as little holes as possible with getting the marinade in as much of the bird as possible.
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Mix the rub spices together and rub all over bird, in cavity and in under skin also. Wrap turkey in cling wrap so it is completely covered and refrigerate 1 hour -24 hours. The longer the better!
-
When ready to fry fill pot with water to first fill line, cover turkey in airtight bag and submerse into water to ensure the water will not over flow when placed in the hot oil. Mark water line. You want the turkey completely submerged in oil.
-
Dry pot and add peanut oil to marked line. Preheat oil to 275. Remove from plastic wrap and pat dry one more time. When oil reaches temp add turkey to bucket and lower using the hanger/hook. Wear gloves to protect hands and arms from oil splattering.
-
Insert thermometer probe and close lid. Allow oil to heat to 325. Cook until Internal temp of turkey reaches 165 degrees. Remove from oil and let rest for about 20-30 minutes before carving.
To calculate how much turkey you will need, plan on 1-1.5 lb's per person. But remember a typical turkey fryer cannot hold a turkey larger than about 18 lb's.
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Can you fry turkey the day before and carve and reheat the next day? Will it dry out?
It would probably dry it out more than you probably prefer. It’s best if it is served immediately after frying.
Holy Cow! this is amazing. I have to say I will be injecting and rubbing the turkey from here on out! Thank you!
It makes a difference huh!! Totally a game changer for us too.
Definitely always frying a turkey every thanksgiving now thanks to this recipe. I love how easy and fresh the ingredients are. e
How much Worcestershire sauce is in the marinade?
Whoops! I’ve corrected the card – 3 tbsp.
If you don’t have the dripping from the turkey how can you make the gravy?
Often turkeys come with a gravy packet – I use that, or I make a homemade gravy using turkey broth or stock. Check out our tips here: https://ohsodelicioso.com/how-to-make-turkey-gravy/
I put the giblets and turkey neck and some celery tops in a saucepan and bring it to a boil then simmer. Strain the contents into a bowl then return the liquid to the saucepan. Strip the meat from the neck and finely chop it with the heart. Do not use the liver or gizzard. Add the finely chopped meat back to the liquid in the saucepan. Add more water and 1/4 turkey gravy powder (from a jar) and bring to boil. Simmer stirring occasionally. Delicious turkey flavor with a lot less fat.
How much Worcestershire sauce in the injection?
Whoops! I’ve corrected the card – 3 tbsp.
above you mention:
HOW TO MAKE AN INJECTION MARINADE
I love to make my own injection marinade for the turkey. It’s quick, easy and I know what ingredients are going into the turkey! Here is what you need.
lemon juice
oil and water
melted butter
spices (thyme and sage)
Worcestershire sauce
Realsalt’s garlic salt and Realsalts’s onion salt
but I don’t see the amount of Worcestershire sauce listed in the recipe.
Whoops! I’ve corrected the card – 3 tbsp.
What type of oil in the injection
we used vegetable or canola- but you can use olive or avocado too.
Hi there, we’re looking forward to trying this recipe out this year. With the injectable marinade, what kind of oil do we use? Peanut oil? Thanks for your time!!
we used canola or vegetable oil, but you can use your favorite.
Do you use Lemon Pepper instead of fresh ground pepper? I noticed it on your picture but not in the recipe.
We use pepper, I think this year I just used that shaker becuase its what we had and it is 99% pepper, it doesn’t have much lemon flavor.
Haven’t made it yet but Looking at this recipe for thanksgiving day. I noticed there is chili powder in the rub. Does this result in a little spice in the flavor of the bird?
It doesn’t really had much heat, just flavor. If you eat the skin, which we don’t, it might add some heat. Are you looking for spicy heat?
I ALWAYS deep fry my turkey. This year I’m going to try your recipe, but please tell me your nutrition facts are off. I don’t think there’s any way you could have that much sodium, fat, and cholesterol oer serving.
no, Theres something wrong with the calculator and sodium- i’m having issues with it with other recipes so i just deleted and am contacting the company! Thanks for pointing it out.
Do you let the turkey get to room temperature before putting it in the deep fryer or put it cold from the refrigerator?
Room temp! If its cold, it will just increase the cooking time. Make sure it is thawed all the way through and pat dry. no moisture.
I’ve read somewhere that it’s best to leave the bird uncovered for the 24 hours to let the skin dry out a bit. You guys have it wrapped. Just want the skin crispy! Please let me know what the difference is. Thanks!
Our skin has always been really crispy. After letting the seasoning sit on the turkey for 24 hours with the wrapping we still pat it dry one more time before putting it into the oil.
You said 3 to 5 mins per pound but you said 3 hours of cook time for an 18 pound turkey ? I’m thinking 90 mins. That’s 5 mins. Per pound ? Help
Hi Ginger! Thanks for your comment. I’ve updated the recipe card. It used to not have so many options for putting in times (prep/cook/resting) so three hours was the total time for oil to heat up, bird to cook and rest :) definitely go by a internal temp of the bird when actually frying it. But to give you an about cook time it should be 3-5 minutes per pound.
Wow, this is the real deal. I can’t wait to smell it once it comes out of the oil!
THE BEST! Super tasty.
I have been frying turkeys myself for a few years and eating them for a long time. I definitely got a couple great tips in here that I believe will really improve my bird on Christmas. Thanks!
Hey Kadee first commenting long time fan. This will be my first time doing a deep fried turkey. I will be trying your recipe on Thanksgiving.
I see all the ingredients for the marinade and rub but it doesn’t show the amount of the ingredients for any of them. Help
Hey George, Maybe try to refresh your page- they are showing up on my end and on a few different browsers.
Question, if your thermometer is in the turkey while you fry to make sure the temp gets to the perfect number, how do you know how hot the oil is? Are you using two thermometers or are you only testing the turkey temp once it is close to the time when it should be done? Thanks!
I can’t wait to try this out this Thanksgiving!
Hi Reggie! You can keep a thermometer in the oil to make sure it is consistently at the right temp and not over or under heating. Then remove the turkey periodically to check the temp of the bird.
Can you use an air fryer with this recipe?
I have not tried this method, but I think it would work on the rotisserie in your air fryer.
Can’t wait to try it! Can you marinade for more than 24 hours?
I dont have dried thyme and couldnt find it anywhere… can I use fresh? If so how much?
Is the seasoning suppose to be super salty? I used Lawery’s seasoning salt as it was all we could get at the moment and the rub is super salty? Will it stay salty when its fried or should I use less seasoning salt?
yes you can use fresh, just make sure use injector with the biggest hole so the leaves will get out without clogging.
Made this today. Awesome recipe! Flavorful, tender and juicy! Will be frying my Turkey from now on!
Best Deep Fried Turkey ever! As you suggested I will be getting a better thermometer for my Christmas turkey. I took it out of the pot 10 minutes early to check the internal temp and it was done, Glad I did. It was soo tender and full of flavor their was barley any left of a 21 pound bird for 8 people. Thank you and this is my new Best recipe
Turned out delicious. I couldn’t find onion salt to save my life so I used garlic and onion powder and a tbs of kosher salt instead. I kept my thermometer in the entire time. Took a little over an hour to fry to temp using my electric turkey fryer . Two days later, the meat is still tender and tasty. Going to use this recipe for Cornish hens.
Thank you!
OMG!!! Best Turkey ever.
I’ve always did mine the same way as you. However this Thanksgiving a renown Chef that is a close friend suggested that instead of rubbing the out side of the Turkey that I should go under the skin breaking loose the membrane and rub the turkey including the cavity just as you instruct. This traps the seasoning under the fat and infuses the meat much better than just the skin rub does. I did as he said and it was even better that what I thought could not get better. Lol. Food for thought.
Mmmmm fried turkey is the best! Thanks for sharing.
Anyone ever brine first and then follow this recipe for injecting and then doing the rub? I’ve always brined for 24-36 hrs then either done the traditional oven or peanut oil fryer. I always get huge compliments on my bird and was curious if it’s necessary to do all that or if it’s overkill and just follow this recipe without brining?
Thanks!
Ok … I’m going on for the plunge! We are preparing Friendsgiving turkey at the outer banks next week. Two guys who haven’t done this before and the fryers wife is chef level and he is an engineer… so with a consultant, engineer and cooking sme… what could go wrong?
I have faith in your impressive directions to ensure our drive home safety. Let you know how it goes ;-)