How to Make the Best Deep-Fried Thanksgiving Turkey
This deep-fried Thanksgiving turkey has crispy golden skin and tender, juicy meat seasoned with a simple homemade Cajun dry brine. Follow this step-by-step recipe for the correct turkey size, oil temperature, cooking time and essential safety precautions.
- Prep Time: 30 minutes
- Thaw and Brining Time: 12-24 hours
- Cook Time: 50 minutes
- Total Time: 0 hours
- Yield: 10 servings 1x
- Category: Thanksgiving
- Method: Deep Frying
- Cuisine: American
Ingredients
Scale
- 1 whole turkey, 10 to 12 pounds, completely thawed and unstuffed
- 3 to 5 gallons peanut oil, or the amount recommended for your fryer
- 2 tablespoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon cayenne pepper, optional
Instructions
- Before seasoning the turkey, determine the correct oil level. Place the turkey inside the cool, empty fryer pot and add water until the turkey is just covered. Remove the turkey, mark the water level and empty the pot. Completely dry the pot, rack and lifting equipment before adding oil.
- Remove the turkey from its packaging. Take out the neck, giblets, pop-up thermometer and any plastic pieces. Check both cavities carefully for remaining ice. Do not rinse the turkey.
- Pat the turkey completely dry inside and out with paper towels.
- In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, thyme, oregano, black pepper and cayenne.
- Sprinkle the seasoning evenly over the turkey, including inside the cavity and around the legs and wings.
- Place the seasoned turkey uncovered on a rimmed baking sheet. Refrigerate for 12 to 24 hours to dry brine.
- Before frying, pat the turkey dry again. Carefully check the cavity, neck opening, skin folds and joints for moisture or ice.
- Set up the turkey fryer outdoors on a flat, stable, nonflammable surface such as concrete. Keep it well away from your house, garage, deck, vehicles, children, pets and anything that could catch fire.
- Fill the completely dry fryer pot with peanut oil to the level determined during the water test. Never exceed the manufacturer’s maximum fill line.
- Attach a deep-fry thermometer and heat the oil to 350°F. Never leave the fryer unattended.
- Secure the turkey on the fryer rack according to the manufacturer’s instructions.
- Once the oil reaches 350°F, turn off the burner. Wearing heat-resistant gloves, closed-toe shoes and protective eyewear, use the lifting hook to lower the turkey into the oil extremely slowly. Pause if the oil bubbles too aggressively.
- Once the turkey is fully submerged and the oil has settled, relight the burner according to the manufacturer’s directions. Adjust the heat to maintain an oil temperature close to 350°F.
- Fry the turkey for approximately 3 to 5 minutes per pound. Begin checking the internal temperature at the lower end of the estimated cooking time.
- Turn off the burner before lifting the turkey from the oil. Slowly raise the turkey and allow the excess oil to drain into the pot.
- Check the temperature in the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing without touching bone. The turkey must reach at least 165°F in all three areas.
- If the turkey has not reached 165°F, carefully return it to the oil and continue frying. Turn the burner off whenever raising or lowering the turkey.
- Transfer the cooked turkey to a rimmed baking sheet and rest for at least 20 minutes before carving.
Notes
- Use a turkey weighing no more than 12 pounds unless your fryer manufacturer specifically states otherwise.
- The turkey must be completely thawed, unstuffed and thoroughly dry.
- Never fry a frozen or partially frozen turkey.
- Use the fryer outdoors only on a stable, level and nonflammable surface.
- Never use a turkey fryer inside a garage, beneath an overhang or on a wooden deck.
- Turn off the burner before lowering the turkey into the oil and before lifting it out.
- Keep children and pets away from the cooking area.
- Never leave hot oil unattended.
- Keep an appropriate Class B or multipurpose fire extinguisher nearby.
- Never use water to extinguish an oil fire.
- Do not move or dispose of the oil until it has cooled completely.
- Cooking time is only an estimate. Internal temperature determines when the turkey is safely cooked.
- Peanut oil can be replaced with another neutral, high-smoke-point oil approved by your fryer manufacturer.
Equipment
- Outdoor propane turkey fryer with thermostat
- Large stainless-steel fryer pot
- Turkey rack and lifting hook
- Deep-fry thermometer
- Instant-read meat thermometer
- Rimmed baking sheet
- Paper towels
- Heat-resistant gloves
- Protective eyewear
- Class B or multipurpose fire extinguisher