Deep Fried Turkey

This Deep Fried Turkey recipe is the easiest way to get impossibly crispy skin and unbelievably juicy meat in a fraction of the time. With a few simple safety tips and foolproof instructions, you'll have a Thanksgiving turkey everyone will be talking about.

Let's get started!

Jump to:

• Pull Up A Chair & Let's Talk Turkey!
• What You'll Need & Why
• Equipment You'll Need
• The Recipe Rundown
• Flavor Variations
• What Not to Use (Trust Me on This One)
• Tips for the Best Deep Fried Turkey
• Deep Fried Turkey Recipe
• Storage Instructions
• You Asked, I Answered
• Other Holiday Main Dishes You'll Love
• Who's Stirring The Pot?

this recipe

Pull Up A Chair & Let's Talk Turkey!

If you've ever wanted a deep fried turkey but were convinced you'd somehow end up on the evening news, I've got you. We've all seen the dramatic clips of someone turning Thanksgiving into a full-blown fire department field trip. The truth? Deep frying a turkey is surprisingly simple when you know a few key tricks.

Follow my method and you'll get shatteringly crisp skin, unbelievably juicy meat, and a Thanksgiving turkey that cooks in a fraction of the time—all without the stress. I'll show you exactly how much oil to use, how to fry it safely, and how to pull off a turkey that'll have everyone coming back for seconds.

Why You'll Love This Deep Fried Turkey Recipe

• Stress-free setup: Measure the oil before you ever light the burner, so there's no guesswork.
• Incredibly juicy meat: Deep frying locks in moisture for a tender, flavorful turkey.
• Perfectly crispy skin: Golden, crackly skin that everyone will be reaching for.
• Beginner-friendly: Simple, step-by-step instructions that make frying a turkey approachable.
• Frees up your oven: Cook your turkey outside while the oven handles all the holiday sides.

What You'll Need & Why

• Whole Turkey: A 10 to 15-pound turkey works best for deep frying. It cooks evenly, fits comfortably in most fryer pots, and delivers the juiciest results. Be sure it's completely thawed before frying.
• Peanut Oil: The go-to choice for deep frying thanks to its high smoke point and neutral flavor. Use the water displacement method below to determine exactly how much you'll need for your fryer.
• All-Purpose Seasoning: A simple blend of your favorite seasonings lets the flavor of the turkey shine. Cajun seasoning is a great option if you like a little kick.
• Butter: Brushed over the turkey after frying, melted butter adds richness, enhances the seasoning, and gives the skin an irresistible finish.
  

Equipment You'll Need

• Turkey Fryer or Large Stockpot: A fryer set with a sturdy pot and basket is the easiest option. If using a stockpot, make sure it's large enough for your turkey and the required oil.
• Propane Burner: Provides the consistent heat needed to maintain the proper oil temperature. Never use a turkey fryer indoors.
• Long Fry Thermometer: Helps you monitor the oil and keep it between 325°F and 350°F for even cooking.
• Turkey Hanger & Lifter Hook: Makes lowering and removing the turkey much safer than trying to improvise.
• Heat-Resistant Gloves: Protect your hands when handling hot equipment and lifting the turkey.
• Instant-Read Meat Thermometer: The only reliable way to know when your turkey is perfectly cooked. You're aiming for 165°F in the breast and thigh.
• Fire Extinguisher: Hopefully you'll never need it, but it's smart to have one nearby whenever you're cooking with hot oil.

Tip: Set your fryer on a flat surface like concrete or gravel in an open outdoor area. Never fry a turkey on a wooden deck, in a garage, under a covered patio, or indoors.

Turkey Fryer Set

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The Recipe Rundown

A deep fried turkey is very simple. Here's the brief outline of how to make it!

1. Measure the oil: Use the water displacement method to determine exactly how much oil your fryer needs before you ever light the burner.
2. Prep the turkey: Pat the turkey completely dry, trim any excess skin, and make sure both the turkey and fryer pot are ready to go.
3. Heat the oil: Bring the oil to temperature, then turn off the burner before slowly lowering the turkey into the pot.
4. Fry until perfectly cooked: Maintain the proper oil temperature and fry until the turkey reaches the correct internal temperature.
5. Rest and carve: Let the turkey rest before carving, then finish with melted butter and seasoning, if desired, for an extra layer of flavor.

Flavor Variations

Deep fried turkey shines with simple seasoning, but here are a few easy ways to change the vibe without overthinking it:

• Classic Cajun: Cajun seasoning, garlic powder, onion powder, and paprika for a bold, spicy kick.
• Garlic Herb: Ranch seasoning with dried thyme, rosemary, and black pepper for a savory, herb-forward turkey.
• Smoky & Bold: Smoked paprika, chili powder, and a pinch of brown sugar add smoky sweetness and rich color.
• Lemon Pepper: Lemon pepper seasoning with a little garlic powder creates a bright, zesty finish.

What Not to Use (Trust Me on This One)

A few things are better saved for after the turkey comes out of the fryer:

• Skip wet marinades: Water and hot oil are a dangerous combination.
• No butter or oil-based rubs: They'll burn long before the turkey is cooked.
• Leave sugar out: Brown sugar, honey, and maple syrup scorch quickly at frying temperatures.

After the turkey is fried and resting? That's the perfect time for melted butter, herb glazes, finishing sauces, or an extra sprinkle of your favorite seasoning.

Tips for the Best Deep Fried Turkey

1. Start with a Completely Thawed, Dry Turkey

A frozen or partially frozen turkey should never go into hot oil. If you brine your turkey, pat it completely dry—inside, outside, and every nook and cranny. Trim any loose neck or tail skin that could trap hot oil. The drier the turkey, the safer and crispier the final result.

2. Measure the Oil Before You Heat It

Skip the guesswork by using the water displacement method. Place the turkey in the pot, cover it with water until just submerged, remove the turkey, and mark the waterline. Dry the pot completely, then fill with oil to that mark. It's the easiest way to prevent dangerous overflows.

3. Dry the Pot Completely

After measuring with water, wipe the pot dry before adding oil. Even a few drops of water can cause hot oil to splatter, so don't rush this step.

4. Heat the Oil the Right Way

Heat the oil to 375°F to 380°F before lowering the turkey. The temperature will immediately drop into the ideal cooking range of 325°F to 350°F once the turkey is added. Always fry outdoors on a flat, nonflammable surface like concrete or gravel.

5. Lower the Turkey Slowly

This is the step everyone worries about, but it's simple. Turn off the burner first, then slowly lower the turkey into the hot oil using the fryer hook. Once the turkey is fully submerged, turn the burner back on and maintain the proper frying temperature until it's cooked through.

6. Rest Before Carving

Once the deep fried turkey reaches the proper internal temperature, let it rest for at least 30 minutes. This gives the juices time to redistribute, making every slice tender and juicy.

Storage Instructions

• Refrigerate: Store leftover deep fried turkey in an airtight container for up to 4 days.
• Reheat: Warm gently in a 300°F oven or microwave until heated through.
• Crisp the Skin: Pop the skin under the broiler for 1–2 minutes to bring back some of its crispiness.
• Freeze: Store carved turkey in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Tip: Drizzle a tiny bit of stock or melted butter over the carved meat before reheating to keep this deep fried turkey extra tender.

You Asked, I Answered

Other Holiday Main Dishes You'll Love

Still deciding what's taking center stage this holiday? Here are a few of my favorite crowd-pleasing main dishes for Thanksgiving, Christmas, and every special gathering in between.

• Roasted Prime Rib: Tender, perfectly cooked, and always an impressive centerpiece for the holiday table.
• Dutch Oven Pot Roast: Fall-apart tender with rich gravy and classic comfort food flavor.
• Braised Pork Shoulder: Slow-cooked until melt-in-your-mouth tender with incredible flavor that's perfect for feeding a crowd.
• Herb Roasted Chicken: Crispy, golden skin with juicy meat for a simple but elegant holiday meal.
• Roasted Cornish Hens: An easy way to give everyone their own beautifully roasted bird for smaller gatherings or special occasions.

Who's Stirring The Pot?

Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.

You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).

If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.

Happy Cooking!

-Ruth aka Rufus