This classic deep-fried turkey recipe delivers incredibly crispy skin and juicy, flavorful meat. The secret lies in the rich injection mixture of butter, garlic, onion, and spices that permeates the bird before cooking. Using high-heat frying ensures a perfect texture without drying out the meat. It is an impressive centerpiece for holidays or special gatherings, offering a superior alternative to traditional roasting. Serve with your favorite sides for a memorable feast.
Fried Turkey
Description
This classic deep-fried turkey recipe delivers incredibly crispy skin and juicy, flavorful meat. The secret lies in the rich injection mixture of butter, garlic, onion, and spices that permeates the bird before cooking. Using high-heat frying ensures a perfect texture without drying out the meat. It is an impressive centerpiece for holidays or special gatherings, offering a superior alternative to traditional roasting. Serve with your favorite sides for a memorable feast.Ingredients
Directions
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Melt butter in a saucepan over low heat.
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Whisk in garlic juice, onion juice, Worcestershire sauce, lemon juice, hot pepper sauce, fajita sauce, white wine, mustard, and chicken broth until well combined.
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Simmer the mixture for 5 minutes, then remove from heat and allow to cool completely to room temperature.
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Thoroughly wash and pat the turkey completely dry inside and out.
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Transfer the cooled injection mixture into a large meat injector or syringe.
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Inject the mixture evenly into the breast, wings, thighs, and drumsticks of the turkey.
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Cover the injected turkey and refrigerate overnight to marinate.
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Remove turkey from refrigerator and let sit at room temperature for 30 minutes before cooking.
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Fill a large deep fryer or heavy-duty pot with 5 gallons of peanut oil.
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Heat the oil to 350 degrees F (175 degrees C).
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Carefully lower the turkey into the hot oil using a turkey fryer basket or hook.
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Maintain oil temperature between 325-350 degrees F (177C).
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Fry the turkey for approximately 3 to 3.5 minutes per pound.
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Remove turkey when internal temperature reaches 165 degrees F in the thickest part of the thigh.
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Let the turkey rest for at least 15 minutes before carving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 990.6kcal
- % Daily Value *
- Total Fat 98.2g152%
- Saturated Fat 59.6g298%
- Cholesterol 288.5mg97%
- Sodium 1130.0mg48%
- Total Carbohydrate 7.7g3%
- Dietary Fiber 0.8g4%
- Sugars 1.7g
- Protein 15.9g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Warning: Deep frying turkey involves large amounts of hot oil. Always use a thermometer to monitor oil temperature. Ensure the turkey is completely thawed and dry to prevent oil splattering or boil-overs. Place the fryer on a flat, stable, non-flammable surface away from structures or overhangs.
Oil Amount: You need approximately 1 gallon of oil for every 5-6 pounds of turkey. Check the oil level before adding the turkey to ensure it doesn't overflow.
Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.
