Description
This Deep Fried Turkey recipe delivers a crispy, golden exterior with juicy, flavorful meat inside. Using a special dry rub and a marinade injection, this method infuses the turkey with robust flavors while frying it to perfection in hot oil. Ideal for festive gatherings, the turkey cooks quickly and offers a delicious alternative to traditional roasting.
Ingredients
Scale
Turkey and Oil
- 10-14 pound whole turkey, thawed completely
- 2 gallons frying oil, preferably peanut oil
Dry Rub Seasoning
- 3 tablespoons lemon pepper seasoning
- 1 tablespoon poultry seasoning
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
Injecting Marinade
- 1/2 cup canola oil
- 1/4 cup water
- 1/4 cup lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoon salt
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
Instructions
- Thaw and Prepare Turkey: Thaw the turkey completely if frozen, allowing about 24 hours per 4 pounds in the refrigerator. Remove giblets, neck, plastic leg holder, and pop-up timer if present. Rinse the turkey thoroughly with warm water or soak it for no more than 30 minutes to eliminate any ice inside the cavity.
- Prepare Dry Rub Seasoning: In a small bowl, combine lemon pepper seasoning, poultry seasoning, salt, garlic powder, and onion powder. Mix thoroughly to create the dry rub.
- Prepare Injecting Marinade: In a measuring pitcher, whisk together canola oil, water, lemon juice, dijon mustard, salt, poultry seasoning, and garlic powder until well emulsified.
- Inject Marinade and Apply Dry Rub: Pat the turkey completely dry inside and out with paper towels. Using a marinade injection syringe, inject 1/2 cup marinade into each breast and 1/4 cup into each leg and thigh. Thoroughly sprinkle the turkey with the dry rub seasoning, coating the outside and inside cavity completely.
- Heat Oil and Fry Turkey: Fill a deep fryer halfway with peanut oil and heat to 375°F. Place the turkey breast side up in the fryer basket, then carefully lower the basket into hot oil, avoiding splatters. Fry for 3 to 4 minutes per pound of turkey.
- Check Temperature and Finish Cooking: Slowly lift the basket from the oil and insert a meat thermometer into the thickest part of the breast. The turkey is done when it reaches 165°F. If undercooked, carefully lower the turkey back and cook for 5 more minutes, then check again.
- Rest and Drain: Once cooked, allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until serving.
Notes
- If you are short on time, you can purchase Butterball Garlic and Herb Turkey Injecting Marinade and Dry Rub Seasoning to skip the seasoning preparation steps.
Nutrition
- Serving Size: 1 serving (approximately 1/12 of turkey)
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
