Description
This Deep Fried Turkey recipe delivers a crispy, flavorful turkey with juicy, tender meat inside. Using a combination of a dry rub seasoning and a flavorful injecting marinade, this method ensures maximum seasoning penetration. The turkey is deep fried in peanut oil for a perfect golden crust and cooked to a safe internal temperature in just minutes per pound, making it a fast and delicious alternative to roasting.
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 the Turkey: If frozen, thaw the turkey in the refrigerator allowing approximately 24 hours for every 4 pounds. Remove giblets, neck, plastic leg holder, and pop-up timer. Rinse thoroughly with warm water or soak for no more than 30 minutes to ensure the cavity is free of ice.
- Prepare Dry Rub Seasoning: In a small bowl, combine lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder. Mix well to create the dry rub.
- Prepare Injecting Marinade: In a measuring pitcher, whisk together canola oil, water, lemon juice, Dijon mustard, salt, poultry seasoning, and garlic powder until well emulsified.
- Inject the Turkey: 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.
- Apply Dry Rub: Generously sprinkle the turkey with the prepared dry rub, coating the entire outside and inside the cavity thoroughly.
- Heat the Oil: 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 lower the basket into the hot oil to avoid splattering. Fry the turkey for 3 to 4 minutes per pound. For a 10-14 pound turkey, this will take approximately 30 to 56 minutes.
- Check Temperature: Lift the basket slowly and insert a meat thermometer into the thickest part of the breast. The turkey is done when it reaches at least 165°F (74°C). If not done, carefully lower the basket back into the oil for an additional 5 minutes.
- Rest and Drain: Remove the turkey from the oil and allow it to rest and drain in the fryer basket for 10 minutes before carving. You may keep the turkey in the basket to cool until ready to serve.
Notes
- For convenience, you can use pre-made Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning to reduce prep time.
- Ensure the turkey is fully thawed before frying to prevent dangerous oil splatters.
- Always lower the turkey slowly into the hot oil to avoid oil spills and burns.
- Use a deep-fryer thermometer to maintain a consistent oil temperature of 375°F for best results.
- Never overfill your fryer with oil; fill only halfway to prevent overflow.
Nutrition
- Serving Size: 1 serving (approx. 8 oz cooked turkey)
- Calories: 480 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 115 mg
