Deep Fried Turkey Recipe

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This is the Best Deep Fried Turkey Recipe you’ll ever need. Seriously. It’s so flavorful and so succulent, that once you make a turkey like this, you’ll never do it another way again. I’ll give you the step by step so you can make this beautiful bird without any worries at all.

Let’s get started!

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let’s talk turkey

I know that deep frying a turkey can be daunting. We’ve all seen the horror stories on the news about someone burning down a house while trying to fry a turkey. If you follow my steps, this will be easy AND pain free. I’ll give you the fried turkey rundown here, but below will have the detailed steps that you’ll need to make the best fried turkey recipe ever. Promise.

basic steps

Step 1: For the absolute best deep fried turkey, brine it first. I have a wonderful brine recipe that is easy and so flavorful. I 100% recommend doing this above all other seasoning situations because the flavor and the moisture get into the protein of the bird.
Step 2: Check the amount of oil you will need by using water displacement. There is a more detailed instruction below.
Step 3: Once you’ve determined the amount of oil you need by using the water displacement method, dry the frying pot completely. Also, dry the turkey completely. Inside and out, use a paper towel and blot, blot, blot. Water and oil do not mix. This step with help reduce the chance of hot oil splatter. This step also allows the turkey to come up to a warmer temperature. You never want to cook protein straight out of cold storage. I recommend doing this about an hour before you plan on cooking.
Step 4: Heat the oil.
Step 5: Turn the heat off once the oil comes up to cooking temperature. This will prevent any possible flames from irrupting. Carefully and slowly, lower the turkey into the oil. Once you have the bird in stable position in the frying pot, turn the heat back on.
Step 6: Fry the turkey – 3-5 minutes per pound.
Step 7: Remove the turkey from the oil and let rest approximately 30 minutes. Carve and drizzle with the melted butter and all-purpose seasoning.

fried turkey recipe ingredients

Whole Turkey
Peanut Oil
All-Purpose Seasoning
Butter

how to fry a turkey

Prepping the Turkey

I always recommend brining the bird first. It’s the only way to ensure that you get the juiciest bird possible. Once the turkey has finished brining, remove from the liquid. Trim any loose neck or rear end skin/fat. This excess skin can potentially hold onto hot oil while removing it from the frying pot. We are trying to prevent any oil splatters, so make sure you do this.

Measuring for the oil

Now, we need to know exactly how much oil to use for our deep fried turkey. Get your pot and place the turkey in it. Cover the turkey with water. Once it is just covered, remove the bird. Mark the the line of the top of the water and that’s how much oil you’ll need. Dump the water and fill with oil to the marked line.

Dry the turkey

Once you’ve determined your oil level using the water displacement method, we need to dry that turkey. Dry it real good. Water and oil are not friends. Dry the inside of the bird, dry the outside of the bird, dry that bird.

Also, make sure you dry the pot completely. You don’t want any droplet’s of water in the pot once you start heating the oil.

Heat the oil

Now, we heat the oil. Do not turn on the heat until there is oil in the pot. You will burn a hole in said pot and you will be sad. I don’t want you to be sad.

Heat the oil to approximately 375°-380°. This may seem a little high, but once the turkey goes into the oil, it will cool down substantially.

Also, save the oil containers. Once you are done frying, you can fill the containers and discard those.

Making the Fried turkey

Once the oil has come to temperature, it’s time to get down to business. Place the turkey, head side down, onto the turkey frying rack. The legs should be pointing up towards the sky.

Right before you lower the turkey into the oil, turn off the heat. This will prevent any flare ups and keep the neighborhood safe. This is important. You do not want to burn down your house or the neighborhood. No one will appreciate that.

Next, using the clothes hanger hook tool, CAREFULLY AND SLOWLY, lower the turkey into the oil. Cover with the lid and turn the heat back on while maintaining a cooking temperature of 325°-350°.

In general, the turkey will need about 3 minutes per pound. So, for a 12 pound turkey, it needs about 36ish minutes in the oil hot tub.

I like to pull my turkey at an internal temperature of 155°-160°. It will continue to cook well after you remove it from the oil. Just make sure that for serving purposes, the turkey reaches 165° internal.

rest time and serving

Once the fried turkey comes out of the oil, it will be hottttttttt for quite awhile. Allow it to rest at least 30 minutes. After that, all that’s left to do is carve that beautiful bird and enjoy!

frequently asked questions

Do I have to brine the bird?

If you want to have the juiciest, most succulent fried turkey ever, brine the bird first. There are recipes that call for a quick sprinkle of seasoning and even injecting flavor mixes, but I highly recommend brining. Brining gets the flavor and moisture into the proteins of the turkey. Other methods cannot do this.

Try my brine recipe. It’s the best you’ll ever have. And, it’s too easy not to.

Is this recipe gluten and dairy-free?

This recipe is 100% gluten-free. If you need it to be dairy-free, skip the butter at the end.

What equipment do I need to deep fry a turkey?

There are a few pieces of equipment that you will need for the deep fried turkey recipe .

I’ve linked a set below and it’s perfect for this fried turkey and would be great for shrimp boils and fish fries, as well. Also, I am also a very big fan of using thick, heat resistant gloves when handling the oil.

what to serve with fried turkey

I have several side dish recipes that will be perfect for your fried turkey!

You can’t go wrong with any of these wonderful sides!

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Deep Fried Turkey Recipe

5 from 1 vote

This is the Best Deep Fried Turkey Recipe you'll ever need. Seriously. It's so flavorful and so succulent, that once you make a turkey like this, you'll never do it another way again. I'll give you the step by step so you can make this beautiful bird without any worries at all.

Print Recipe Pin Recipe

Prep Time:25

Cook Time:35

Brining Time, optional:1

Total Time:1 1

Course: Main Course

Cuisine: American

Keyword: dairy-free, fried turkey, gluten-free, turkey

Servings: servings

Calories: 288kcal

Equipment

Ingredients

1 12 lb turkey, thawed and brined
4 gallons peanut oil this is about the amount of oil I needed
2 tbsp all-purpose seasoning
1 stick butter, melted

Instructions

Determine the amount of oil you will need by using water displacement. Add the turkey to the cooking pot and just cover with water. Remove the turkey from the water and note the level. Pour out the water and fill with oil to the marked level.
Once you've determined the amount of oil you need by using the water displacement method, dry the turkey completely. Inside and out, use a paper towel and blot, blot, blot. Water and oil do not mix. This step with help reduce the chance of hot oil splatter. This step also allows the turkey to come up to temperature a little bit. I recommend doing this about an hour before you plan on cooking.
Dry the cooking pot completely. You do not want any water droplets in there once you begin to heat the oil. That'll be bad news bears if you catch my drift.
Heat the oil to approximately 375°-380° with the lid on the frying pot.
Turn the heat off once the oil comes up to cooking temperature. This will prevent any possible flames from irrupting while introducing the bird to the oil. CAREFULLY AND SLOWLY, lower the turkey into the oil. Once you have the bird in stable position in the frying pot, cover with the lid and turn the heat back on.
Maintain a 325°-350° temperature while cooking. Allow for approximately 3 minutes per pound. I find that this is extremely accurate.
Carefully remove the turkey from the oil when it reaches an internal temp of 155°-160°. The turkey will continue cooking after you remove it from the heat and let it rest. The final internal temperature at the thickest part of the bird should be 165°.
Once the bird has rested for at least 30 minutes, carve the turkey. Mix the melted butter and all-purpose seasoning together and drizzle over the meat.
Enjoy!

Nutrition

Thank you!

I am so incredibly happy that you are here! I hope you try my Fried Turkey recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok! And, please leave a comment or review. I absolutely love seeing each and every one of your kitchen masterpieces. And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!

Happy Cooking!

–Rufus

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