Deep Fried Turkey

Smart Cookie Score: ●●●●○

ⓘ feeds 10–12 guests

Crisp, golden skin with incredibly juicy meat—this high-heat method seals in flavor and cooks in a fraction of the time.

⚠︎ Safety Notes

• Always fry outdoors.

• Never drop in a wet or frozen bird.

• Keep a fire extinguisher nearby.

• Do not leave the fryer unattended.

Flavor Profile Crispy

Boldly seasoned and ultra-juicy with a crunchy, golden exterior.

Ingredients

• 12–14 lb whole turkey (completely thawed and patted bone-dry)

• 2–3 gallons peanut oil or high-smoke-point oil (amount depends on fryer size)

• 2 tbsp kosher salt

• 2 tbsp garlic powder

• 2 tbsp onion powder

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper (optional)

• 1 tbsp black pepper

Optional:

• Dry rub extras: brown sugar, lemon zest, dried thyme

• Injection marinade: butter + garlic + Cajun spice blend

• Turkey hanger/lifter & thermometer for safety

• Heat-resistant gloves & goggles for extra protection

Instructions

1. Prep the turkey (1 day ahead):

• Make sure turkey is completely thawed and very dry (inside and out). Water causes dangerous oil splatter.

• Mix all dry seasonings and rub generously over the turkey, under the skin where possible.

• Let sit uncovered in fridge overnight to air dry (dry brine effect).

2. Set up your fryer:

• Use outdoors only, away from structures, on level ground.

• Place turkey in fryer pot and fill with water to measure oil level. Remove turkey, mark water line, dump water, then fill to line with oil.

• Preheat oil to 325–350°F.

3. Lower turkey slowly:

• Use a hanger or basket and very slowly lower turkey into the hot oil—turn off burner while lowering for safety, then relight once fully submerged.

4. Fry the turkey:

• Cook for about 3.5–4 minutes per pound, or ~45–50 minutes for a 12–14 lb bird.

• Internal temp should reach 165°F in breast, 175°F in thighs.

5. Rest & serve:

• Carefully remove and drain the turkey. Let rest for 20–30 minutes before carving.