Description
A flavorful deep fried turkey recipe that delivers crispy skin and juicy, tender meat. This method uses a seasoned dry rub and a flavorful injected marinade to infuse the bird before frying it in hot peanut oil for a perfectly cooked holiday centerpiece.
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 Prepare Turkey: If frozen, thaw the turkey in the refrigerator approximately 24 hours per 4 pounds. Remove giblets, neck, plastic leg holder, and pop-up timer if present. Rinse turkey thoroughly with warm water or soak for no more than 30 minutes to ensure the cavity is free of ice.
- Make Dry Rub: In a small bowl, combine lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder. Mix well.
- Make 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 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.
- Apply Dry Rub: Sprinkle the turkey generously with the dry rub seasoning, coating the outside and inside cavity evenly.
- Heat Oil: Fill a deep fryer halfway with peanut oil and heat to 375°F (190°C).
- Fry Turkey: Place turkey breast side up in the fryer basket. Slowly lower into hot oil, taking care to avoid splattering. Fry for 3 to 4 minutes per pound. Check temperature with a meat thermometer in the breast; it should read at least 165°F (74°C). If not done, carefully return to oil for an additional 5 minutes.
- Rest and Drain: Lift the basket from oil and let the turkey rest and drain for 10 minutes before removing for carving. The turkey may remain in the basket to cool until ready to serve.
Notes
- Use a meat thermometer to ensure the turkey reaches a safe internal temperature of 165°F (74°C).
- For convenience, Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning can be purchased ready-made to save prep time.
- Be extremely cautious when lowering and lifting the turkey from hot oil to prevent burns and oil splatters.
- Deep frying times vary depending on the size of the turkey; 3 to 4 minutes per pound is a good guideline.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked turkey)
- Calories: 420
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 115 mg
