Deep Fried Turkey
Juicy and crispy deep-fried turkey with a golden-brown exterior and tender meat.
30 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 1 whole turkey (12-14 lbs)
- 3 gallons peanut oil
- 1/4 cup Cajun seasoning
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- 1 tbsp salt
- 1 tbsp black pepper
Nutrition Facts
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Instructions
Thaw the turkey completely if frozen. Pat it dry inside and out with paper towels to remove excess moisture.
In a small bowl, mix Cajun seasoning, garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning blend all over the turkey, including under the skin and inside the cavity.
Place the turkey on a rack and let it sit at room temperature for 30 minutes to allow the seasoning to penetrate.
Heat peanut oil in a large deep fryer or turkey fryer to 375°F (190°C). Use a thermometer to monitor the temperature.
Slowly lower the turkey into the hot oil using a turkey hanger or basket. Be cautious to avoid splashing.
Fry the turkey for about 3-4 minutes per pound (approximately 45 minutes for a 12-14 lb turkey) until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Carefully remove the turkey from the oil and let it drain on a rack or paper towels for at least 15 minutes before carving.
Chef's Tips
- Safety First: Always fry outdoors on a flat, stable surface away from structures and flammable materials.
- Oil Level: Ensure the turkey is fully submerged but leave enough space to prevent oil overflow.
- Temperature Control: Maintain oil temperature at 375°F (190°C) for even cooking and crispy skin.
- Resting Time: Let the turkey rest before carving to retain juices.
- Leftovers: Store leftovers in the fridge for up to 4 days or freeze for longer storage.
