Description
This Basic Deep-Fried Turkey recipe delivers a juicy, flavorful bird with irresistibly crispy skin. Using peanut oil and an outdoor or indoor fryer, the turkey is cooked quickly and safely to perfection. Ideal for holiday feasts or special occasions, this method ensures a tender interior and deliciously golden exterior, making it a standout centerpiece for your table.
Ingredients
Scale
Turkey
- 1 turkey, about 12 pounds (5.5 kg), giblets removed, patted dry
Frying Oil
- 2 to 4 gallons (7.8 to 15 L) peanut oil
Seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Turkey: Ensure the turkey is fully thawed, giblets removed, and patted dry with paper towels to avoid oil splatter during frying.
- Measure Oil with Water (Outdoor Fryer): Place the turkey on your frying rig as per the manufacturer’s instructions with legs pointing down. Add water to the frying vessel until the turkey is barely submerged. Remove the turkey and dry it thoroughly. Discard the water and dry the vessel completely. Then, fill the pot with peanut oil equivalent to the amount of water used.
- Heat the Oil: Ignite the outdoor turkey fryer and heat the peanut oil to 350°F (177°C). Once heated, turn the gas off completely before lowering the turkey into the hot oil to safely avoid flares. Lower the turkey slowly over at least 1 ½ minutes until fully submerged.
- Fry the Turkey: Reignite the fryer and maintain the oil temperature between 325°F and 350°F (163 to 177°C). Fry the turkey for approximately 25 minutes, or until an instant-read thermometer inserted into the coolest part of the breast reaches 145°F (63°C).
- Rest the Turkey: Carefully remove the turkey from the oil and let excess oil drain back into the pot. Transfer the turkey to a clean disposable aluminum tray or rimmed baking sheet. Season liberally with kosher salt and freshly ground black pepper. Allow it to rest for at least 10 minutes before carving to retain its juices.
- Indoor Fryer Alternative: For indoor turkey fryers, fill oil up to the maximum fill line and preheat to 350°F. Follow your manufacturer’s instructions for lowering and frying the turkey, monitoring the oil temperature closely. If temperature falls below 300°F (150°C), remove the turkey briefly until the oil returns to 350°F, then continue frying. Follow the same thermometer guidance and resting procedure.
Notes
- Deep-frying a turkey requires careful handling of hot oil; always follow safety instructions from your fryer manufacturer.
- The turkey must be completely dry to prevent oil splatter and potential hazards.
- Peanut oil is preferred for its high smoke point and subtle flavor.
- Never leave the fryer unattended while heating or frying the turkey.
- Ensure the turkey is fully cooked by checking the internal temperature; undercooked poultry can pose health risks.
Nutrition
- Serving Size: 1 serving (approximate, based on 12 servings per turkey)
- Calories: 884
- Sugar: 0 g
- Sodium: 44 mg
- Fat: 97.4 g
- Saturated Fat: 16.7 g
- Unsaturated Fat: 80 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 5.4 g
- Cholesterol: 21 mg
