Fried Turkey Recipe

Captain Neal

Fried Turkey Recipe

Ingredients

  • 1 Thawed whole, uncooked Turkey
  • 3 gallons High temp Frying oil, e.g. peanut oil

Turkey Rub

  • 3 tablespoons Seasoning salt
  • 3 tablespoons Black pepper
  • 3 tablespoons Lemon pepper

** Measurements are estimated and sprinkled on the turkey and then rubbed on**

Turkey Injection Marinade

  • 1 bottle of Tony Chachere’s Injectable Marinade, Garlic & Herb or your favorite flavor

Instructions

  1. Thaw your turkey completely, rinse and pat dry. 
  2. 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. 
  3. Dry pot and add peanut oil to marked line. Preheat oil to 275. Remove from plastic wrap and pat dry one more time.
  4. Use the injection marinade (Garlic & Herb or your favorite flavor) 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. 
  5. Mix the rub spices together and rub all over bird, in cavity and in under skin also. 
  6. When oil reaches temp add turkey to bucket and lower using the hanger/hook. Wear gloves to protect hands and arms from oil splattering. 
  7. 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. Enjoy!

Classic

The Best Fried Turkey

Recipe Source: https://ohsodelicioso.com/how-to-fry-the-best-in-the-world-turkey/

Total Time: 1 day 20 minutes

Servings: 22 servings

Ingredients

  • 1 large turkey under 18 lbs
  • 1 injection syringe
  • 3 gallons peanut oil

Turkey Rub

  • 1 tbsp chili powder
  • 1 tablespoon paprika
  • 1 tablespoon garlic salt
  • 1 tablespoon onion salt
  • 1 tablespoon seasoning salt
  • 1 teaspoon fresh ground pepper

Turkey Injection Marinade

  • ¼ cup melted butter
  • ¼ cup oil canola or vegetable
  • 3 tablespoon Worcestershire sauce
  • ¼ cup water
  • ½ large lemon fresh, squeezed
  • 1 teaspoon ground sage
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt

Instructions

  1. 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. 
  2. 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!
  3. 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. 
  4. 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. 
  5. 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. 
  6.  

Sweet & Spicy

Deep-Fried Turkey Brined in Cayenne and Brown Sugar

Recipe Source: https://www.foodandwine.com/recipes/deep-fried-turkey-brined-in-cayenne-and-brown-sugar

Total Time: 1 hour

Servings: 10 with leftovers

Ingredients

  • 3 cups packed light brown sugar (about 1 1/4 pounds)
  • 1 ½ cups Dijon mustard
  • ¼ cup plus 2 tablespoons salt
  • 2 tablespoons cayenne pepper
  • 2 gallons cold water
  • 1 bunch of thyme
  • 1 head of garlic (separated into cloves and crushed)
  • 12 pound turkey
  • 2 ½ gallons vegetable oil

Instructions

  1. In a large stockpot, whisk the brown sugar with the mustard, salt and cayenne. Gradually whisk in the water, then add the thyme and garlic. Add the turkey, cover and brine in the refrigerator for 35 hours.

     

  2. In a turkey fryer or an 18-quart or larger stockpot, bring the oil to 400°; this can take up to an hour. Remove the turkey from the brine and pat it dry inside and out with paper towels. Transfer the turkey to a frying basket, breast side up.

     

  3. Lower the turkey into the hot oil and fry for 3 minutes per pound, 36 minutes. Lift the basket out of the fryer and drain the turkey on a rack set over a rimmed baking sheet for 15 minutes. Carve and serve.

Southern Style

Deep-Fried Turkey

Recipe Source: https://www.bettycrocker.com/recipes/southern-style-deep-fried-turkey/1ab50456-4494-4120-8a2a-5629c5cb6ace

Total Time: 10 Hr 20 Min

Servings: 20

Ingredients

Cajun Spice Rub

  • 2 tablespoons black pepper
  • 1 tablespoon ground chipotle chiles or ground red pepper (cayenne)
  • 1 tablespoon white pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon ground nutmeg
  • 1 tablespoon salt

Cajun Marinade

  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper

Turkey

  • 1 whole turkey (10 to 12 lb), thawed if frozen
  • 1 poultry or meat injector
  • 1 turkey deep-fryer, consisting of 40- to 60-quart pot with basket, burner and propane tank
  • 5 gallons peanut, canola or safflower oil

Instructions

  1. Read the Turkey Deep-Frying Do’s and Don’ts (below). In small bowl, mix all spice rub ingredients until blended; set aside. In shallow glass or plastic bowl, mix all marinade ingredients until salt is dissolved; set aside.
  2. Remove giblets and neck from turkey; rinse turkey well with cold water; pat dry thoroughly with paper towels. Take extra care to dry both inside cavities, because water added to hot oil can cause excessive bubbling. To allow for good oil circulation through the cavity, do not tie legs together. Cut off wing tips and tail because they can get caught in the fryer basket. Place turkey in large pan.
  3. Rub inside and outside of turkey with spice rub. Inject marinade into turkey, following directions that came with injector. Cover turkey in pan; place in refrigerator at least 8 hours but no longer than 24 hours.
  4. Place outdoor gas burner on level dirt or grassy area. Add oil to cooking pot until about 2/3 full. Clip deep-fry thermometer to edge of pot. At medium-high setting, heat oil to 375°F. (May take 20 to 40 minutes depending on outside temperature, wind and weather conditions.) Place turkey, neck end down, on basket or rack. When deep-fry thermometer reaches 375°F, slowly lower turkey into hot oil. Level of oil will rise due to frothing caused by moisture from turkey but will stabilize in about 1 minute.
  5. Immediately check oil temperature; increase flame so oil temperature is maintained at 350°F. If temperature drops to 340°F or below, oil will begin to seep into turkey.
  6. Fry turkey about 3 to 4 minutes per pound, or about 35 to 42 minutes for 10- to 12-pound turkey. Stay with fryer at all times because heat may need to be regulated throughout frying.
  7. At minimum frying time, carefully remove turkey to check for doneness. A meat thermometer inserted into thickest part of breast should read 170°F. If inserted into thigh, it should read 180°F. If necessary, return turkey to oil and continue cooking. When turkey is done, let drain a few minutes.
  8. Remove turkey from rack; place on serving platter. Cover with foil; let stand 20 minutes for easier carving.Turkey Deep-Frying Do’s and Don’ts: We want your turkey-frying experience to be successful, especially if it’s your first time, so we’ve gathered these important reminders. Please take a moment to read them before getting ready for a great-tasting feast. Do’s: Follow the use-and-care directions for your deep-fryer when deep-frying turkey, and review all safety tips. Place the fryer on a level dirt or grassy area away from the house or garage. Never fry a turkey indoors, including in a garage or any other structure attached to a building. Use only oils with high smoke points, such as peanut, canola or safflower oil. Wear old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. Immediately wash hands, utensils, equipment and surfaces that have come in contact with the raw turkey. Have a fire extinguisher nearby for added safety. Serve the turkey right after cooking, and store leftovers in the refrigerator within 2 hours of cooking. Allow the oil to cool completely before disposing of it or storing it. Don’ts: Never fry on wooden decks or other structures that could catch fire, and don’t fry on concrete, which could be stained by the oil. Never leave the hot oil unattended, and do not allow children or pets near the cooking area.