My husband and I are more traditional. I really wanted to do a rotisserie turkey and I have recently bought the giant spit for the grill and everything. Then as Dina and I were chatting, I don’t know what came over me, but I blurted out that I wanted to try a Fried Turkey. When I told my husband, he was ecstatic.
So I shouldn’t have been surprised today when I got up that the turkey was out resting and coming to room temperature, he had already gotten out the fryer, cleaned it, measured how high to pour the oil and a host of other things before my feet had even hit the floor or gotten my first cup of coffee. Can we say excited?
Once you get your turkey fried, check out this awesome video for How to carve your turkey:
Succulent Fried Turkey
Yield 34 serving
Succulent Fried Turkey is surprisingly only slightly higher in fat than baked. The hot oil sears to meat, keeps juices in and most of oil out.
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon dried herbs de Provence
- 1 (13 -15 pound) turkey, giblets removed, washed and dried thoroughly
- 2 3/4 - 3 gallons peanut oil, for frying
- First, measure the amount of oil needed to fry the turkey, put the turkey in the fryer, add water to top of the turkey. Remove the turkey, and then mark the water line on the outside of the pan. Remove the water. The water line will indicate how much oil will be needed to fry your turkey. Having too much oil can cause a fire. The pot should not be more than 3/4 full or the oil could overflow when the turkey is added since it bubbles up during the process. Be sure to dry the fryer before adding the oil. Having water in the oil causes it to pop and splatter which could ignite near the open flame of the gas burner.
- After measuring the amount of oil needed for the deep-fryer, dry the turkey well, inside and out, before proceeding.
- Mix the paprika, salt, garlic powder, black pepper, cayenne pepper (optional), and herbs de Provence together in a bowl. Sprinkle the spice rub inside the cavity of the turkey and on the skin. Separate the skin from the breast meat and massage the rub onto the meat with your hands. Put the turkey on a large sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours.
- Remove the turkey from the refrigerator and let it come to room temperature. This can take a few hours.
- Once the turkey has almost reached room temperature, fill the electric deep-fryer with peanut oil and preheat to 375°F, it will take about 45 minutes to one hour for the oil to come to temperature.
- Once the oil is hot and the turkey is at room temperature, very carefully lower the turkey into the hot oil using the provided stand and meat hook. Make sure the oil stays at a temperature of 350°F while frying. Fry the turkey until the skin is dark golden brown and crisp, or until the internal temperature of the breast reaches 155 °F on an instant-read thermometer, roughly 45 minutes (about 3.5 minutes/lb). Carefully remove the turkey from the oil and let it rest and drain on a wire rack on top of a sheet pan, about 30 minutes. The internal temperature will rise to 165°F during the resting period.
- Transfer the turkey to a serving platter, carve and enjoy!
Serving Size 6 oz
Amount Per Serving
% Daily Value
Total Fat 27 g
Saturated Fat 7 g
Cholesterol 195 mg
Sodium 350 mg
Total Carbohydrates 1 g
Sugars 1 g
Protein 67 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.