Description
This deep fried turkey recipe delivers a perfectly crispy exterior and juicy, flavorful meat. Using a seasoned dry rub and a tangy injected marinade, the turkey is infused with robust flavors before being fried in hot peanut oil. Ideal for a holiday feast or special occasion, this method cooks the turkey quickly while locking in moisture and crisping the skin to golden perfection.
Ingredients
Scale
Turkey and Oil
- 10-14 pound whole turkey, thawed completely
- 2 gallons frying oil, preferably peanut oil
Dry Rub Seasoning
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Injecting Marinade
- 1/2 cup canola oil
- 1/4 cup water
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
Instructions
- Thaw and Prep Turkey: Ensure the turkey is completely thawed, allowing about 24 hours for every 4 pounds if frozen. Remove giblets, neck, any plastic leg holder, and pop-up timer. Rinse the turkey thoroughly with warm water or soak no longer than 30 minutes to ensure the cavity is ice-free.
- Mix Dry Rub Seasoning: In a small bowl, combine lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder. Stir until well blended.
- Prepare Injecting Marinade: In a measuring pitcher, whisk together canola oil, water, lemon juice, Dijon mustard, salt, poultry seasoning, and garlic powder until fully emulsified.
- Inject Marinade: Pat the turkey dry inside and out with paper towels. Using a marinade injection syringe, inject 1/2 cup of marinade into each breast and 1/4 cup into each leg and thigh to deeply flavor the meat.
- Apply Dry Rub: Generously sprinkle the dry rub all over the turkey’s outside and inside the cavity, coating it thoroughly.
- Heat Oil and Prepare Fryer: Fill the deep fryer halfway with peanut oil and heat to 375°F (190°C).
- Fry the Turkey: Place the turkey breast side up in the fryer basket. Slowly and carefully lower it into the hot oil to avoid splatters. Fry for 3 to 4 minutes per pound, about 45 minutes for a 12-pound bird.
- Check Temperature: Carefully lift the basket from the oil and insert a meat thermometer into the thickest part of the breast. The turkey is done when the internal temperature reaches 165°F (74°C). If not done, lower basket back carefully and cook an additional 5 minutes as needed.
- Rest and Drain: Once cooked, let the turkey rest and drain in the fryer basket for 10 minutes. This helps retain juices and lets excess oil drip off before carving.
Notes
- For convenience, you can use pre-made Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning to reduce preparation time.
- Always ensure the deep fryer oil temperature is monitored to maintain safe frying conditions and proper cooking.
- Use a large, sturdy fryer and follow safety precautions for deep frying a whole turkey to avoid accidents.
- Allow adequate thawing time in the refrigerator for best results and food safety.
Nutrition
- Serving Size: 1 serving (approximately 6 oz cooked turkey meat)
- Calories: 450
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 115 mg
