Deep Fried Turkey

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Deep Fried Turkey is more than a passing fad, it's a surefire way to lock in juicy flavor, get that unbeatable crispy skin, and turn any holiday or backyard cook into a feast everyone will remember.

Prep Time30

Cook Time1

Fridge2

Total Time3 30

Course: Dinner, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Turkey:

1 Whole Turkey 12–14 lbs
2 3 gallons Peanut Oil enough to submerge turkey
2 cups Cowboy Candy Rub

Injection:

1 cup Chicken Broth
½ cup Melted Butter unsalted
2 tbsp Kosher Salt
1 tbsp Garlic Powder
1 tbsp Onion Powder
1 tsp Cayenne

Seasoning (Optional)

¼ cup Kosher Salt
2 tbsp Smoked Paprika
2 tbsp Garlic Powder
1 tbsp Onion Powder
1 tbsp Dried Thyme
1 tbsp Black Pepper

Instructions

Determine Amount of Oil Needed

First, determine how much frying oil you will need.
To do this, take your raw turkey and put it in your frying bucket. Then cover the turkey with cold water until fully submerged.
Remove the turkey, leaving only the water in the bucket. Mark the waterline and carefully dry out frying bucket. Now we know that we'll need to fill the bucket up with oil to that mark so that our prepared turkey will be fully submerged for frying.

Turkey Prep

Using a fully thawed turkey, pat completely dry. Mix all injection ingredients together until smooth.
Using a meat injector, inject small amounts (1–2 tbsp at a time) evenly into the breast, thighs, and drumsticks, pulling the needle back slowly as you distribute.
Let it rest uncovered in the fridge for at least 1 hour (up to overnight) to help the skin dry for crispiness.

Frying Turkey

Fill the fryer with peanut oil to your pre-measured line and heat to 350°F. (see step one)
Turn off the flame while lowering the turkey slowly into the hot oil, then relight the burner once submerged. Fry for about 3 ½ minutes per pound (12-lb bird turkey = 42 minutes). Fry until 165F in the breast and 175F in the thighs.
When the Turkey is done, turn off the burner. Then remove turkey carefully, let excess oil drain.
Now seasoning the fried turkey with Cowboy Candy Seasoning and rest for 20–30 minutes before carving. Carve, serve and enjoy!
Note: Do not season before frying, the seasoning will only burn.

Notes

Safety Tips for Deep Frying Turkey

Knowing how to stay safe while frying your turkey is just as important as the cook itself. First, set up your fryer outside on a flat, non-flammable surface—concrete or gravel is ideal. Keep it far from a wooden deck, buildings, or anything that can catch fire.

Next, always have a Class B fire extinguisher close by—never water. Grease fires move fast, and you’ve got to be ready. And here’s the golden rule: never drop in a wet or frozen turkey. Make sure it’s fully thawed and completely dry before it hits the oil. Moisture plus hot oil equals instant disaster.

Bottom line? Be smart, stay focused, and give yourself space. Keep kids and pets at a safe distance, and treat that bubbling pot of oil with respect. Do it right, and you’ll end up with a turkey that’s crispy, juicy, and legendary—without any close calls.

Nutrition